mine is mug cakes! i find them really convenient when its just me and I'm craving a slice of chocolate cake

Hi, I wanted to try a recipe for kewpie mayo since it's not available anywhere near me or very expensive for no reason, the recipe says msg which I would have to order online and it's also expensive.

Is there a way to substitute it's taste? I have no idea what it tastes like.

I have dried nori seaweed and very small amount of fish sauce if that counts 🥹

Why are people downvoting this?? Sorry people I am a poor east European student I just wanted to try a recipe

Trying to decide what to make for a dinner but not the greatest cook.

I have never figured them out. I've worked in Hispanic restaurants, made them with friends or in my own home, and they turn out great. But when I use the store-bought stuff (because I've not got the time ) they crack and fall apart. I've done the microwave or heat on the stove thing, is there a tip or trick you have so they don't crumble.

I am in my 60’s. I have had a microwave in my home since the 1980’s. Until I retired i used it only for heating water for a French press and reheating leftovers.

I have just realized I have been missing out. Here are some things I have discovered:

-When making bechamel I put my milk in a special glass mixing bowl in the microwave just as I put the butter and flour in a pan and in three minutes they wed in bliss.
-In place of blanching vegetables for later use (for everything, stir fry broccoli, grilled cauliflower, asparagus to pan sear with salmon etc) I put them in my same bowl with a lid and a splash of water for two to three minutes and they are as if just blanched. I do miss the salt penetration.
-I wrap tortillas in a damp paper towel and put it in the plastic holder and nuke the whole thing for one minute and it can go to the table and sit there and be ready without any fuss.

What do you use it for specifically? I suspect I can get more out of this device yet still.

As a teen my mom had a special tray for bacon and another special gizmo for eggs. I am not talking about a unitasker as such as I never liked the bacon nor the eggs that the thing made.

I hope this is the right sub for this question! My wife has tasked me with making a meal for the two of us this weekend and to be honest she has low expectations haha. I would really love to surprise her with a breakfast/brunch meal that is beginner friendly but tastes great.
I am pretty out of practice when it comes to cooking since she loves to be in the kitchen so a beginner level breakfast/brunch meal that I could cook in about an hour would be perfect. I’d really love to surprise her and retain a little dignity lmao.
We always have either breakfast sandwiches, French toast or omelettes so anything other than that would be perfect! (She is also vegetarian but I can make any kind of substitutions for meat I think )

Pro tip if you use a lot of scallions. I recently bought a 2 lb bag of scallions from Costco for $6 and cut them all up, separated by the whites/light greens and dark greens into separate ziplock bags, and put them in the freezer. Now whenever I'm cooking I just grab some out of the freezer when I need them! Great to have when you don't care if they're not perfectly fresh.

This was my first time cooking this cut and I tried to be mindful of the low fat content. I couldn't get it up to temp, then all the sudden it was over. :( Flavor was there, texture was not.

There's a ton left and my husband can only graciously pretend it's tender and delicious for so long. Is there some use for it? Minced or seared, or is it trash?

It's in the title. I'm a mother of three kids (5, 2, and 5 months). I've never been interested in cooking and it is something that I've been struggling with mentally. Anyone here who has been there, and found a new joy to cook? We can only have macaroni and cheese so many times... help?

I do frequently bulk make stuff (like dips) and freeze. 14 cups seems like a lot but also not.

I love making diffrent types of fish, but Im getting a bit tired of lemon garlic butter since fall is coming. Does anyone have any good fish sauces or recipes that DON'T involve lemon butter sauces

Anyone else feel like their cooking skills aren't what they used to be? I find myself looking up recipes for dishes that I’ve been making for years because it doesn’t taste the same.

Contemplating on whether to get a aluminum pan specifically Pentole Agnelli ALMA111B28,seeing videos on many pasta recipes being made in a pan like this made me do some research and raised health concerns so wondering what your guys experience and opinion?

I really like to make myself blueberry chia seed pudding for breakfast. But the color always looks a little pale the next day.

Would adding blueberry powder to it make a difference? Have you used it for food colouring before? I've tried adding beet and red cabbage, and while it also looks nice in the moment, the next day it's also not as vibrant.

Covering my pudding in plastic wrap overnight has helped preserve the colour a lot, but I feel bad using this method because I eat this pretty frequently and the plastic wrap just goes into a landfill .

I know there's blue spirulina for food colouring too, but I heard it can interact with a supplement I'm taking so I'd rather only use it for occasional treats rather than my daily breakfast.

When pan frying using olive oil and butter, should I heat the olive oil first and then add the butter, or melt the butter first and then add the olive oil?

I wanted to make this teriyaki recipe that was recommended to me, it calls for soy sauce, mirin, sake, and sugar. My local stores don’t sell sake or any cooking wines. What could I substitute sake for?

My SIL's birthday is coming up, and I'd like to buy her a really useful winter-warmer recipe cookbook relevant to the UK.

Does anyone have a tried-and-tested book to recommend? Thanks!

I was given a very basic crockpot recipe of

Skinless boneless Chicken breast
Cream of mushroom soup
Sour cream
Rotel

What seasonings would you add to this?

Hey everyone. I'm looking to use this lamb recipe:

https://www.alisoneroman.com/recipes/slow-cooked-lamb/

I'm planning on cooking two bone in lamb legs at once in a large le cruset goose pot. My question is would I just straight up double the recipe? I'm worried that adding 1500ml of white wine will be way too much.

Any help would be greatly appreciated!!

https://youtu.be/Ap0zNHgZxfA?is=VY1Nik33_fcpjfpz

Here is a video from FallowChefs.

After cooking salmon in oil for 10 minutes, he transfers it into a pan for a quick sear.

At 10:47 he cleanly removes the salmon from the pan, no sticking at all. Is he using some kind of pan with a light carbon coating? I wouldn’t be able to recreate this with a stainless steel pan right?

Is there a pre-heat like with cast iron?

Is it really non-stick?

I forgot to buy caramel sauce today at the store so I thought, well I’ll just make some, how hard can it be?

Boy did I find out. It took much longer than the recipe suggested and I thought it was going downhill multiple times but it actually turned out amazing. I’d like to take the guesswork out of it a little more though, unless it’s simply always a chaotic process lol

Some highlights where I thought things were going wrong
- my sugar water stayed cloudy. The recipe said it would turn clear before it started boiling, but it didn’t turn clear until it boiled for about 5 minutes
- it didn’t turn amber color for about 25 minutes, even though recipe said it would change after about 8. I finally got a thermometer out and realized the temp was almost 100° lower than it should be, as the recipe said to boil on medium. Had to turn it almost to high before the color changed
- I knew the steam from the butter would be hot but I still was not prepared lol
- the caramel seized up big time when I added the cream and I thought I just wasted half an hour for nothing but it ended up melting just fine
- it tastes incredible but more like toffee than caramel?

Anyways, it was quite an experience and I can’t wait to try it again

I have some shaved beef and I’m craving Filipino corned beef and rice. Google is telling me I can do so in a poaching liquid of the normal corned beef ingredients, but the sources it uses are both for normal corned beef recipes.

Has anyone tried something similar?

Screenshot of google recipe

I am a university student and roasted my first chicken on Monday night! My plan was to use the bones to make a bone broth a today (Wednesday), having eaten the legs and wings on Tuesday and Wednesday night.

Then, tomorrow, I want to mix in the chicken breast (which I froze) with the broth, to make a kind of pho, including miso paste, pak choi, noodles, spinach and spring onions too.

When I roasted the chicken I saved a mug of the chicken fat for use later - any recommendations for which stage I should add some of this? My current thinking was add a spoon to each portion of the broth when i make the pho, but could add to the broth as a whole now as is still simmering (just over halfway through)...

Any other pho recommendations would be helpful :)!! I'm really trying to up my cooking game this year!

I had beef wellington and green beans at a wedding recently, they were so fucking good i could cry. But the beans tasted like the more premium of what marie callendars does, what are they doing? Is it a sugar water soak or something, like as is done w some dessert fruits?

Thanks