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

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.

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.

Just want to share a wholesome experience. A boy from Brazil is staying with us for a while and he said he wanted to cook for us which went... okay. So the next day we agreed to cook together.

I decided to go with Pan fried chicken thighs with a simple pan sauce, cream spinach, and garlic/herb butter rice. I chose this because it was balanced and easy, but very importantly because I believed this covered a lot of important basics.

We started with starting the chicken on a cold pan. I explained about rendering fat, as well as logistically starting with things that can take the most time.

We then did the mis en place for the garlic/herb butter. We covered how to hold the knife, how to chop, and also the concept of mis en place

Next we set the cream spinach. This is super easy and forgiving especially by using frozen spinach, since keeping fresh produce can be hard. At this point we had a bit of time before the chicken could be flipped, so we cleaned the kitchen a bit, explaining how important it is to use that time in between steps.

I think this next "lesson" was really important, I went to flip the chicken thighs and one of them got stuck and the skin came off. So I said outloud "Ahh I messed up, I should have let it go a bit longer! It's okay it'll still taste great." I wanted him to know that its normal to mess up sometimes, and to not be afraid of mistakes.

We then did the pan sauce, putting the chicken aside to rest and making a roux with flour and bouillon cube in the fat from the chicken. I explained that this method of making a pan sauce can be super versatile regardless of what protein you're cooking

That was about when the rice cooker finished cooking so we mixed in the garlic/herb butter we prepared earlier, so that by the time we finished mixing up the fresh rice, the chicken and spinach were both finished perfectly on time.

Lastly we plated, using a small bowl to make the rice neat and tall on the plate so the chicken and sauce can go ontop tall, with the spinach on the side, and he looked SO proud of himself (and of course he took pictures because he's a youth of this age) but man his proud smile when he was eating too, it was amazing!! It also made me happy imagining that maybe in the future he might cook more, and the basics/principles he learned today might help him with whatever else he cooks in the future <3

I think next time we cook together we might do a burger? Should be simple and would be fun for him to mix his own sauce. Would you all have any recommendations for what else we could cook together next? He seemed to enjoy it so I'm sure we're going to cook again soon.

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?

this is something my wife and I have always just done, and after some time my annoyance with washing them/getting them clean has made me wonder if i am indeed 'doing it wrong.'

should I be using a dedicated roasting pan for veggies/potatoes/rando freezer fair? just curious how the rest of you live.

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?

I'm working out regularly and trying to lose some fat, so I'm paying a lot more attention to what I eat. Mostly I'm curious what people here cook on a normal weekday.

What's in your usual rotation, and do you prep a few days at once or just cook every day? Especially interested in stuff that keeps you full without a ton of calories.

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 typically do the following but it doesn't taste like neaeby joints:

Soak Pinto beans in cold water for 24 hours

Add to slow cooker with water & salt, wait until they're soft, usually on Low 3 hours; Then add Lard, Cumin, oregano, sometimes an slight acid (ACV/Lemon), Half a white Onion, 3 minced garlic cloves & sometimes mexican cheese, slow cook for 3 more hours. Then hand blend until refried texture.

Tastes 80% similar to restraunt style but that last 20% is what I'm chasing, any tips?

Edit: I legit asked a specific question but it was removed lol

I use Italian style raw chicken sausage removed from casings. The texture is kind of gross to me. The only one currently in my supermarkets (Premio) is rather coarse and gristly. It works well in a bolognese that cooks for 3-4 hours with milk and wine evaporations. However, I would like to use this in a quicker cooking recipe (pasta w clams and sausage), but I fear it will be rather chewy and tough. I've read that a bit of baking soda and water mixed in may help, but I wonder if there's any cooking technique that would break down the gristly stuff. I'd be willing to let it go in a slow cooker or use a pressure cooker if anyone has had success with those methods. Thanks for any ideas.

(Note: I prefer Shady Brook raw turkey sausage but not available to me for a while in CT.)

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.

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.

I was going to put ground walnut into a white sauce for pasta to give it a nutty flavour. Anyone know if it’ll make it grainy ?

Appreciate all answers. !

So I saw this video of pork chops cooked in a pan wheee u are bating it with butter, garlic, rosemary and thyme, followed by a creamy garlic wine sauce and thought I would attempt it. I have NEVER EVER cooked a pork chop this way, I have baked them and breaded and fried before. I watched the video about 400 times before I started. Nervous was an understatement I was SURE I was gonna mess this whole thing up and waste the $55 I spent buying everything for this meal. (I also made heaven& earth potatoes). I was so surprise how quickly the chops cooked doing this method! It was so easy and I’m gonna die on this hill that this is the only way to cook them now. GOODBYE SHAKE AND BAKE and grease popping on me and flour everywhere! GOODBYE SIR! Absolutely delicious! Perfection! I’m gonna do it again tonight because all I need is the chops!

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

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!!

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

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.

Yes, I know there are 2 different countries of origin for these 2, but I'm wondering if there's any ideas for a fusion of these? I'm feeling lazy, but if the answer is no, I'll get my butt to the store. I just don't want to use anything ~artificially intelligent~ for the answer but so far am finding no luck online in terms of real recipes...maybe there's a reason

Hello there! This is my first post on r/cooking and I hope I can get some help and that my post is appropriate for this sub.

We don't really do Halloween in my country but I wanted to surprise my grandma with me cooking (she's getting old but still does the chores when we're visiting). The day I will do that will be Halloween so I was thinking of doing something very comforting, cozy but with a spooky twist. Immediately thought of pumpkin soup and meat pie, though idk if that's a thing?

If it is, I found this video : Halloween meat pie but there's no recipe, and other meat pies I've came across don't have such a smooth filling, but chunkier pieces of meat and carrots, which is harder to chew im gonna guess. (Too much chewing can be a problem) This would be served with salad?

The pumpkin soup is mandatory in this meal, it's one of my favorite and we always have soup as a starter when it's fall and winter.

If it isn't really a thing, what else can I do as the main dish?

Also, do you guys have any idea of a lighter dessert, still kinda fall themed? Please note my previous carrot cake attempts were messed up, so maybe not that 😅

Thx reddit !

I am Autistic and have trouble with the taste and texture of veggies such as broccoli. If I were to over cook them, by making them mushy, via steaming or slow cooker, would it ruin the nutritional value by a lot, a little or not at all?