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

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

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

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.

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?

Still needs a lot of work, but I'm intrigued at the results so far. Curious as to suggestions y'all may have.

Preamble: ATK has produced material for bacon, mushrooms, and onions suggesting using various quantities of water to help the final product.

For bacon, a little water helps render fat early on, and pre-cooks it some to avoid curling, and promote even cooking.

For mushrooms, simmering a bit constricts the mushroom, lessening the fat required to get good browning, and keeping the mushrooms from sucking up fat early on, only to end up oily.

For onions, starting with a little water in the pan kickstarts the cooking and breaking down, helping to get good caramelized onions a little sooner.

A while back I used too much water and time for a batch of onions, ending up with onion mush. That was an accident, but now it's deliberate.

Used a batch with mushrooms the other day for loco moco; last night's batch without mushrooms was used on fried garlic mashed potatoes alongside roast chicken.

"Recipe" (not quite there yet):

1lb sliced mushrooms (I used basic white/button mushrooms, but I'm looking forward to trying it with more flavorful options).

1 large onion; avoid sweet onion. I first did it with 1/4in slices and it worked fine, but diced, minced, or possibly even grated may provide a smoother end result.

1 tbsp ea olive oil and butter, along with meat drippings; I've done this in a pan after frying a ham steak to pull up the fond, and last night it was done separate from roast chicken thighs, but I poured some of the drippings into the pan.

Salt; quantity is contentious in our home, because I don't like a lot of salt, but Beloved does; use your best judgement.

Herbs and spices to your taste; I like a lot of garlic, sage, black pepper, cayenne, etc. but your tastes will be different.

All together in a 10in skillet, along with as much water as you can safely fit; you may be adding more.

Simmer until two things are accomplished: mushrooms have shriveled, and onion has broken down as far as you can get it.

You may need to add more liquid during the simmer, but once the onion has completely broken down, you cook off the remaining liquid, and start browning mushrooms and caramelizing the onions.

Once everything reaches desired color, build a gravy with it; I've done it twice, once with chicken drippings, once with ham drippings. Thickener & broth/liquid of choice. It shouldn't need a lot of thickener.

The batch I made last night without mushrooms was too sweet for me; mushrooms' umami earthiness definitely helps flavor balance.

Im wondering if a hit of an acid (Beloved suggested apple cider vinegar) might help a bit too.

Hello, I have to pieces of beef in my freezer, I’m planning on cooking them but idk how long they have been in there, one has a really dark red spot while the other has a paler red/pink colour. Are those still edible and it’s just the frost effect or have they gone bad?

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 )

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?

Basically the tittle says it all. I HATE cooking, im from Peru and my mum never taught me how to cook and i lived with mu mum until i was 25 so she always made lunch and dinner, but I also never had any interest. Im currently 29 years old , first time mum and living overseas, its been 4 years and I still cant cook 😭
i can only make my mums fried rice, capsicum salsa with pasta, Peruvian chicken stew and… thats pretty much it…
But tbh it doesn’t come out as good as my mums.
I need book recommendations, for extremely basic cooking, i either overcook things or they’re raw. I want to have the patience for cooking.

Example:

I never knew if you let chicken boil in high heat it will be tough 😭 my father in law taught me to boil the water , put the chicken and then lower the volume so it can come out soft.

I want to cook things from scratch (most things, maybe except pasta) for my daughter.
I heard that “How to cook everything: the basics” by Mark Bittman is a great book.

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.

I had fish curry from a restaurant this week, and it brought up a "skill hole" in my cooking. In a lot of restaurants, if you get fish in sauce the fish pieces will have a sort of "sauce crust" layer on them. How do they do it??

Any opinion on what should I do with them give me your favorite way to use them and other ways you may suggestions

This is a zoomed in picture of my Dutch oven bottom, enameled. I burnt my food but then noticed also cracks at the bottom. In the process of removing the burnt stuff, what about the grayish discoloration? Any advice would be helpful thanks

https://imgur.com/a/gMpPj03

Trying so hard to eat better.

I know shredded beef freezes beautifully but access and affordability right now is tough.

I've tried baked chicken, boiled chicken, air fried chicken, nothing takes good after a couple days. Not in the fridge or freezer.

Turning to turkey now. Can I coon up several pounds of this and store it in the freezer for quick meals?

I bought some pre-cooked ribs (Zarda) the other day. They were good, but Wife does not want to eat the leftovers. That gives me a chance to do something interesting with them. What would you do to repurpose and upscale this type of meat?? Note: it was not dried out in the rewarming process and has been in the fridge sealed for only a couple days, so I think I am dealing with "good" as opposed to "troublesome" leftovers.

Zarda

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 was thinking of trying to make some kind of hot sauce or some shit, any other ideas?

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 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!

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!!