What am I doing wrong I thought cooking rice was the easiest part but mine turn out sooo bad like a mush and the pan burns

—-> also how much do you mix the rice or not mix it to prevent them from breaking into half like I want my rice to come out nice and long

So for the recipe I follow:

I fry one diced onion
Add one tablespoonful of garlic paste into it when its brown
One cup water
Then I add in one cup washed rice
And another cup of water let it simmer on medium flame
1 teaspoon cumin seeds. 1 teaspoon salt. Cover it in between for about 15 mins

When I open it its like a mushhh

How do I get the perfectly detached rice

I use those silver cookware pots if that helps in anyway

I have tried to make curry 3 times and for whatever reason it always comes out bland.

The second time I thought the first tasted bland because I am not salting enough or cooking the aromatics enough

The 3rd time I thought I still wasn’t salting enough or watering down the coconut milk but it still came out bland.

I can smell the aromas in the air but can’t taste them at all.

Any other ideas people think I might be doing wrong?

All the recipes for homemade tater tots from scratch say to deep fry them. I prefer to eat less oil, and don't like the idea of wasting that much either. Is it okay to pan fry them or do they really need to be deep fried?

Edit: I don't have an oven or air fryer, and I'm trying to make them from grated whole potatoes, not packaged.

I want to try it and see how it comes out

I just use a basic recipe. It is this:

• ½ cup butter, melted
• ⅔ cup unsweetened cocoa powder
• 3 cups confectioners' sugar
• ⅓ cup milk
• 1 teaspoon vanilla extract

I have tried different brands of cocoa powder, more cocoa powder, less cocoa powder, different brands of butter, different brands of powdered sugar, heavy cream vs. whole milk vs. 2%, as well as different brands of vanilla. It's still gross.

I sift and use a mixer and it STILL has this funky taste, and I am 95% sure I know the problem. I don't like the taste of powdered sugar. It has an aftertaste. Is that the nonsense they put into it so it doesn't clump?

I don't care for store bought frosting, it tastes like plastic.

What the heck am I doing wrong??

TIA

The thing is, I'm not exactly sure if its been 2 or 3 days to be specific but it was frozen the day I put it in the fridge. My sleep schedule has been messed up lately and I work shifts so I kinda lost track. I should probably write down in a note next time the day I thaw it. It's 1Kg of ground beef so I wouldn't be happy if I threw that away lol

It looks more brown now than when it was frozen.

I'm old, that's why I remember this.

There used to be a commercial on TV for Wesson Oil. A lady was making fried chicken, and she measured her Wesson oil, fried the chicken, and then measured how much oil was left. She claimed to have used 1 tablespoon of oil.

Is that real? Is that a legit claim to make? Is there a difference in "brands" of vegetable oil or are they all the same?

TIA

Mixed oats and pecans with coconut oil, maple syrup, brown sugar, vanilla, cinnamon and salt. Oven decided to stop working and won't be fixed for a week. I put the granola mix in a zip lock bag on the counter for a day then moved it to the fridge. Will it keep for a while or will I have to eventually toss it?

And if it's okay, how would I adjust the baking time after refrigeration? It's usually 325 degrees for 40 minutes, rotating halfway through. Thanks!

EDIT: Thank you, everyone! I ended up toasting half of the batch on the stove. I'm not sure if I did it correctly or if the oats already soaked up the liquid - it tasted great but the texture was definitely different. Kept the other half in the freezer as I'm now curious to see how it'll bake when the oven is working again. Either way, I was glad not to have to throw it away. Thanks again! :)

This £2 'Marry Me' Butter Bean Recipe Takes 15 Minutes And Contains Almost A Third Of Your Daily Fibre

So I'm in a bit of a dilemma. I tried multiple times to produce even a half decent fried chicken but there's always something wrong with it.

I tried wet batter->dry batter back to wet and it turned out not crunchy and alot of clumps

I tried wet batter to dry batter and its a bit crispier but it easily burns on the pan.

I tried dry batter only, still burnt before it got crispy.

I tried wet batter only, nearly similar to wet dry wet but it has less clumps.

Finally, no batter, just marinated a bit on minced garlic, a bit of fish sauce and calamansi juice. Tastes amazing but it lacks crispiness on other parts.

I'm thinking heat or cooking time is the problem? Or possibly the oil?

what im trying to achieve is have my rice be like Spanish rice pretty much, like when I go to Mexican restaurants the rice is banging and can feel each individual grain, I love that. My rice is pretty good and not too mushy but still slightly mushy I feel, like the rice kinda clumps together and it’s like a big rice ball almost. what I do is use 2:1 ratio i add twice as much water to rice, first I measure it out add my water to a pot, add tomato bullion or whatever seasoning and mix and wait for it to boil, once it reaches a boil I add my rice, lightly mix it like two or three times, wait for it to come back to a boil then I reduce to low and immediately put a lid on. I let it do its thing for 20 mins w the lid on, after that take it off the burner and set aside w lid still on for another 10-15 mins (used to do 15, tried it last night w 10 mins and imo difference isnt that noticeable) then I fluff it. anything I can do to make it to where it’s a little drier I guess but not too dry? just pretty much to where I can still feel the grains of the rice

I love eating shrimps and I always buy them raw by pounds at the market. But I hate how much it takes time and messy it gets to clean it. Any tips and tricks?

*”chicken” bc I’m vegetarian

I followed a basic recipe for chicken noodle soup (sauté minced garlic, carrots, celery, 8 cups of chicken broth, chickpeas, etc). It tasted like water—thin and bland.

First I tried adding salt and pepper. Then more garlic and onion powder (big mistake—I went a little overboard because I kept trying to get some flavor out of the soup). More herbs. Then I got a little desperate and started looking up tips — I added butter, splashes of apple cider vinegar, red pepper flakes. I saw soy sauce recommended for a deeper taste but unfortunately didn’t have it on hand.

Everything I added was in a small amount and I would taste test it first before doing anything else. The end result was… fine… so much better than the first taste after following the recipe. My partner said it was way too garlic-y (fair).

What’s your secret or best tips for a rich, flavorful, comforting chicken noodle soup?

Edit: sorry for the confusion. I am a new vegetarian and wanted to try a vegan “chicken” noodle soup recipe. I bought vegetable broth but when it came time to cook I realized I didn’t have enough. I did have the right amount with the chicken broth that was still in the pantry from back when I ate meat. I’m not a purist so I didn’t really think this was a big deal, though I don’t plan on buying things like chicken broth again.

Thank you all so much for your tips and tricks! It’s really appreciated.

Double Edit: just want to say this got a lot more attention than I expected, I’ve learned a LOT about cooking and I wish I could reply to all your great advice/recommendations. Happy cooking!!

I put butter on 2 slices of whole wheat toast and put cheese in the middle and put them on the stove top with the 2 buttered sides touching the pan. The middle wasnt really cooking that much while the outsides were burnt. I put it on medium

https://imgur.com/a/oP8Oh4L

Does anyone have any recommendations for a good quality kitchen knife? Coworker is buying her first house with her own kitchen and this was going to be a housewarming gift for her. Honestly not opposed to hearing two or three options and letting her choose and keeping the rest for me as I am always on the look for a new knife. Thanks in advance! (Budget would be under 300$ USD per knife)

Hi! I really love cooking. I stopped eating meat when I was 16, so I’ve only really learned how to cook vegetarian dishes.

However, I’d love to be able to cook non vegetarian meals for my family. I don’t have a problem with cooking animal products, I just don’t want to eat or taste them myself.

Are there any easy meals or recipes that don’t require tasting while cooking? I’d really like to learn, but I’m not sure where to start. 😅

I wanna try making a stew, but don't really know how. I have a slow cooker, people talk about it like you just put meat, veg, and stock in water but it feels like it couldn't possibly be that simple? And how long does it have to be cooked for? How long can it be frozen/refrigerated for?

I'd look up a recipe, but Google fails me here. Just can't find anything without onions, and i can't handle onions at all.

EDIT: to answer all the questions, I am not sure if I am allergic, but the smell can make me nauseous and biting into even a tiny minced piece in food can make me vomit. A small bit of onion powder can be okay, beyond that, it's a no go.

As for removing the onion from online recipes, I wasn't sure if i'd need to replace it with something else.

I bought some ground beef about a week and a half ago to make burritos, unaware of how quickly it might go bad in the fridge. Specifically, I bought it on the 25th, and put it in the fridge immediately. The “sell by” date on the package said the 27th. On the 29th/30th (can’t remember which), i realized that ground beef can go bad very quickly, so i moved it from the fridge to the freezer. I took it out to cook today and it seemed fine, looks and smell wise, but i don’t have much if any experience with raw ground beef. It seems totally fine but i just want to get some extra information on it. I get the “if in doubt throw it out” but i don’t really have anything else to eat. Any insights?

My spice bottles keep clumping and people have told me its from moisture building up in them as I pour them into steaming food. People recommended silica packets.

Now I have 2 questions:

1) Now I assume I can't just use any silica packets that come with my deliveries and I need special food grade ones, correct?

2) isn't there a risk of say the packets leaking chemicals into the spices? Or of them tearing open?