Hey there!
I hope this is allowed but I’m basically just hoping and looking for maybe TikTok’s or YouTube pages that upload often enough new recipes

I wish my mum taught me how to cook but every time I tried to be in the kitchen she made it clear gtfo she didn’t like kids in the kitchen
So don’t get me wrong I know a lot of basics and what I do know how to cook I cook well but 10 things on rotation gets really boring and I ant to expand and be able to cook a lot more than I’m currently able to
Please any help tho on where to start I’d appreciate
Thank you 🩷

Hi everyone!

I’m a little bit lost, so I thought I’d ask for your opinions because I’m too deep down the rabbit hole to see things objectively.

I ordered a fancy 6-cup pressure rice cooker to cook all kinds of legumes, pulses, and grains, like chickpeas, red kidney beans, lentils, GABA black rice, red rice, brown rice, white rice, quinoa, millet, buckwheat, you name it.

I only want to use it for cooking these ingredients on their own, not for making complete dishes. I usually cook for two people for two days, so roughly 4 portions of whatever I’m cooking in one batch would be great. It has a roughly 3liter (3 qt) inner pot.
I’ll cook white rice 20% of the time, the rest is all kinds of different rices and legumes.

I started thinking that a lot of these ingredients tend to foam and expand during cooking, so capacity might be limited and it wouldn’t be the best for legumes and pulses.
It also doesn’t have natural pressure release like an IP, which I guess isn’t a huge problem. It has a so-called soft steam release, but it’s not the same as NPR.

So, I’m trying to decide between these:

• Replace it with a 10-cup rice cooker model - tbh, the 6cup capacity would probably be okay for the two of us, but there is no headroom at all.
• Keep the rice cooker and buy a relatively inexpensive pressure cooker, like a 6qt Instant Pot. I’d make all types of rice and more delicate grains and smaller portions in the rice cooker and use the IP for everything else with NPR. There would be a huge extra here - I could cook multiple things at the same time and drastically shorten cooking time. For example, I want to make quite a lot of healthy “buddha bowls”. Only concern is kitchen space here, but I would manage. But two devices feels a little excessive.

What would be a sensible setup in your opinion? Do you think my needs justify both of them?
(my previous post was taken down by mistake so if you commented already, chances are I didn't see it, sorry)

I’m looking to buy my first serious cooking book and I’ve narrowed it down to Salt, Fat, Acid, Heat by Samin Nosrat and The Food Lab by J. Kenji López-Alt.

I’m looking to become a better cook and really understand why certain techniques work, rather than just following recipes.

I’m happy to put in the time to learn, so I’m not necessarily looking for the easiest book.
Which one would you recommend buying first, and why?

So I am allergic to nuts and have been my whole life. And as a result have never been able to have pesto sauce, since it has pine nuts. But I have always heard how fire it was and was kinda sad I could never try it. However I was at an Italian restaurant that had no pine nuts in their pesto and so I tried it. And ngl I thought it was super mid. So I was wondering is pesto actually mid or do the pine nuts add so much flavor to the point people go omg it’s so fire.

I recently dropped something on a portion of my glasstop without realizing and cracked it. The crack is not on a large portion of the stove and it does not overlap with any burners. Am I okay to cook on a far away burner or would it be better to hold off until it is repaired.

How much liquid would it hold if I was making soup? Meaning how big of a batch of soup could I make in a 5 quart enamel Dutch oven?

So a couple friends have asked me to join them in setting up a bar, serve yourself, be creative night for a group. They're preparing two types of broth, ramen noodles and basic condiments.

We'll add the usual on the bar: jammy eggs sliced in half, chopped scallions, furikake, spinach leaves....

Any other suggestions for a wide range of flavors and textures - eg. meats, veggies, condiments, seafood, other less popular offerings to make it interesting? Thanks

This is a rewrite of a post I did last year. The original recipe is something my beautiful youngest son experienced with just the two of us when he was young. I can never get over the loss of his passing away last year. Strangely it makes me smile to remember him this way. If you make this recipe people will feel the love and the season.

This is Pumpkin Ravioli with Apple Cider Cream Sauce.

Pumpkin Ravioli with Apple Cider Cream Sauce

My son passed away recently. Part of his childhood was in the kitchen creating food with me. This was one we thought up together. This hurts to tell, but there is a little joy sharing it.Make your own pasta. If you can't make it from scratch learn to, it is worth it, but add pureed fresh pumpkin insides in making your fresh pasta. Make the ravioli filling from ricotta cheese and some of the processed pumpkin. Two parts cheese to pumpkin. Make your neat ravioli packets. Reduce apple cider, depending on the cider you may need a little sugar or sweetener. Add heavy cream til thick. Reduce further then after you take it from the flame add a little butter. Time it so the ravioli are just boiled then strained. Whip the apple cider cream sauce with the butter. Then pour a tease taste over the ravioli and leave the rest in a gravy boat on the table for individual taste. My son loved the last of the sauce.

I love cooking and I enjoy chopping vegetables, but onions are a real struggle for me.

As soon as I start peeling them, my eyes begin to burn and water. Also my eyes turn red and I get a headache.

How do you all manage it? Are there any tricks or ideas that actually work to avoid the tears?

I’d really appreciate any tips. Thanks in advance!

Family member of mine went to Europe and brought home some “real” saffron as a gift to me since he knows I love to cook. I definitely want to cook something special for him as a thank you. Paella and risotto are kinda “gimmes” and I will definitely make paella, but that still leaves a lot of saffron.

Looking for something besides different versions of “flavorful fat rice”

Also, I don’t know what “real” means but it seems very special to him so I want to honor that. I’m assuming he spent a pretty penny on it.

Thank you!

I'm working out a menu of four different filled/rolled crepes for a client of mine who's having a breakfast with his golf club next Thursday. I intend to present four different options (he'll pick two) to go with mini cinnamon rolls and coffee on Monday. Its a meant to be a light, casual, yet semi classy breakfast.

I will be testing these recipes this week and weekend on my family, but I was also hoping to get some criticism before I hit the kitchen.

We also live in a rather small, rural town. We have a Walmart and a marginally better grocery, no Whole Foods or really fancy places, so I can't just pop out for the Madgascar vanilla or something like that. I was also just asked about this on Monday. rip to me I'm doing my best :')

Recipes are liquor free for a broad accomodation. Chocolate free because the husband doesn't do chocolate for ??reason??. I think he may just hate the taste.

Recipe #1 - Reimagined Crepe Suzette (served cold)

Filling:

Orange curd

Vanilla pastry cream

Topping:

Light caramel sauce

Garnish: Candied orange peel, powdered sugar

Idea behind this: Balance the intensity of citrus with the soft creaminess of a vanilla pastry cream. Add a touch of sweetness with the light caramel sauce. OG Suzette has no vanilla cream involved so I may nix this when I do my test runs if the orange curd isn't too bold. Caramel sauce is a nod to how a real Crepe Suztia flambeed.

Recipe #2 - Crepe Tiramisu (still working, served cold)

Filling:

Tiramisu custard (sabayon, stiff peaked whipped cream, marscapone)

-may infuse some of the custard with espresso and pipe in 50/50 for the rolled crepe

-OR only the custard with an espresso fused topping?

Topping (heavily undecided):

Dulce de Leche (maybe)

Espresso infused Dulce de Leche (maybe)

Well crushed/powdered Biscoff dusting

Idea behind this: My actual Tiramisu slaps and I feel like the custard filling that goes in it would be cool used in other ways. I'm trying to keep the flavors and subtle richness of it but as a crepe. I am still mulling over how to get the espresso flavor in it and low-key mourning the fact I can't dust with Giradeli cocoa for the presentation.

Recipe #3 - Crepe Americano (served hot)

Filling:

Fluffy scrambled egg

Crispy bacon OR breakfast sausage

Topping:

Crispy hashbrowns, I'd like to try cooking the hashbrown into the crepe because I'm insane.

Idea: A very classic American breakfast (eggs, sausage/bacon, hashbrown) but now it's a crepe. I needed two savory options that wasn't a dinner type dish.

Recipe #4 - Crepe Omelette (served hot)

Filling:

Fluffy scrambled eggs

Cheese (not American, maybe a grated cheddar, or provolone?)

Ham

Tomato

Garnish:

Probably more grated cheese honestly.

I really appreciate any honest criticism. I'm not a professional chef, but I have made all the individual components listed numerous times with success (crepes, omelettes, Tiramisu, Suzette, hash browns). I do cook a lot for my job.

I'll be cooking and dropping these off, not making them fresh for the breakfast (which for Crepe Omelette would be ideal but it's fiiinnnne). Cold would be done the night before so they set properly, I need the custards and curds to be thick enough to pipe and they'd probably melt on hot crepe. Its late for me and I'm tired and not explaining things well.

TL;DR: do these recipe concepts seem edible, I have Above Beginner Experience and ambitions, I won't be offended if you call me stupid, thank you

My SO wants to have Thanksgiving at his original family home, which is about an hour drive from where we live. We bought the house when his mom passed years ago, and his 70+ brother still lives here. We've been fixing it up and just re-did the kitchen, which is why he wants to host there. as a mini family reunion.

I generally enjoy the cooking, don't mind, since his brothers and sisters are all older too. But I don't want to cook there, because it's not my kitchen and doesn't have all my supplies and tools and such which would make cooking a thanksgiving dinner very very stressful for me in a strange kitchen. So I want to cook most everything at home, and keep warm for the drive or just re-heat when we get there.

But I'm stuck on how to handle this with the turkey. My instinct was to cook and carve at home, then gently reheat in the oven with basting there. Yet SO and other family members like the "whole turkey carving at the table" experience. I could put my foot down so-to-speak, since I'm doing the cooking. But is there any decent way to cook the turkey mostly or fully at home, then cover it in the roaster, in a box, insulated well for the drive down there, and then finish or keep warm when we arrive? I know a while turkey stays hot for a pretty long time, so maybe it's a non-problem as long as we eat pretty soon after arrival.

Thx!

I used a much larger pot this time for marinara as I'm using tomatoes from the garden and had an absolute shit ton of them. It's an enamel coated stainless pot meant for seafood boils, but it's the largest one I own. Halfway through simmering I realize the bottom isn't flat anymore, I'm getting some friction, so I immediately pour into 3 of the pots I have to contain all the sauce.

NOW I'm left with a slightly acidic slightly burnt flavor that I need to fix. What can I do? Is it a lost cause? I used sooo many homegrown onions and tomatoes I will be so sad if it is unfixable, but also a lesson learned. Any advice is appreciated!

Freezer contents: b/s chicken thigh, half a bag of corn, a bag of cut okra, half a bag of spinach.

Added stuff: 1/4 onion (diced), vegetable oil, garlic powder, canned chicken broth, boxed vegetable broth, salt, pepper, poultry seasoning.

1. Brown onions w/ salt

2. Brown chicken (thawed & diced)

3. Add chicken stock+water, pepper, & garlic powder

4. Bring to boil

5. Add corn, return to boil

6. Add okra, return to boil

7. Add veg broth, rtb

8. Add spinach, rtb

9. Add poultry seasoning

10. Reduce to simmer for 30 min.

11. Serve

Turned out tasty. Makes 3-4 servings.

The single thigh was enough meat, given the canned broth. Go easy on adding salt because ditto.

Excuse the dramatic effect good people but omg why does my salmon skin keep sticking to the pan?!

Every... single... video I watch says to first cook skin side down and flip it later. That does not work! No matter the pan! Does it work for you guys or is this some internet lie? I'm using oil and low to medium heat.

I feel kinda stupid posting this but I'm also not wanting to throw out food if I don't have to.

Bought salmon from Tesco a few days ago, it's been refrigerated since and goes up tomorrow or today depending how you look at it. I opened it and got a kinda bad smell off of it, but I wasn't sure if it was bad bad or just not a smelly I'm used to. While looking it up and going back tonite after a few minutes it didn't smell as bad as it did when I opened the packaging.

I'm now doubting myself and not sure if its worth risking. I can't buy more until tomorrow and I don't really wanna waste food if I don't have to, not sure if it is just I've not actually cooked with fresh salmon in a while and forgot how it smells. It wasn't the worst smelling salmon I've ever smelled, but it a scent that made me double guess if that makes sense. Bigger wiffs kinda caught in the back of my throat too.

Like i said though, it's within date. Haven't noticed anything with the texture or looks. Thoughts? Just throw it out and don't risk it?

Anyone here loves to cook and could cook for someone even if they woke you up in the middle of the night. But won't or can't cook for themselves or is it just me?

A bit of a background, I have a Red Seal, worked in the industry, work in tech now and that's when I realized this. I often host friends and family. Everyone loves whatever I make, usually my own recipes and ask for leftovers. But I just can't cook such dishes for myself or put in any sort of effort into making them just for me. I have forced myself to do this a couple of times, but I just don't feel like eating it, often I just wrap it up, put it in the fridge and make myself some instant noodles or something.

Anyone else here like this with a similar kinda experience?

Mine: I couldn't cook chicken breast. Every time I made it, it would come out dry, tough, or both. I was using a thermometer, would pull it off at the exact temperature I wanted, let it rest and carry over the rest of the way, and it still sucked.

Went entirely too long before I realized I was just cooking it too hot/fast. Drastically improved the first time I tried cooking it slower and longer.

So I bought this rolling knife sharpener. I can use a steel, I have a Wüsthof pull-through, but this sounded effective. And, in theory, it is.

BUT: How do I know if my knives have 15° or 20° edges? Those are the two choices. Or just pick one and stick with it & it'll make a new edge? I have Henckels Four-Star (8" chef's, 8" santoku, 6" santoku, 3" paring)

(the sharpener is Pure Cut Rolling Sharpener...shame I can't show a pic of it....)

Dumb question, but has anyone had luck with making either of these with ground pork instead?

mostly because ground beef in my area is $7+ per pound and pork is still like $3.50 a lb.

I'm not talkin about ground sausage since I'm never fond of the mix mixes my grocery stores use.

My twins are 14 months old.

Twin A tried egg recipes - omlettes, hard boiled, scrambled, pancakes, French toast, in egg dosa. She tried very dish, some she ate more, some less of it which gives me hope the taste will grow on her.

Twin B tried all the above and literally spits everything out after the first bite. She can only eat egg in banana oat pancakes masked by the flavor of bananas. Other than egg seems to be an absolute no go.

Is there any other recipe with eggs I can make to help her eat more of it where the eggy taste texture is not so obvious? We are doing no added sugar as long as we can.. definitively till age 2. So no sweet recipes other than fruit sugars.

We don’t eat meat so I want to try and include egg and dairy for balanced meals.

Thank you.

Hi, I have bought a 5 ply stainless steel pan from ibili Element from TK Maxx. Is it a good product? or do I have wrong techniques because I cannot fry eggs in them without burning the bottom or make the bottom crispy, sometimes, i just don't want to make sunny side up.

Can sb give me a review of this product?

So I've started cooking more and more, mainly beef and chicken as I don't eat pork and am picky with fish, I've started to try frying. I'm still relatively on the fresh side of learning to cook and I've been having issues with frying chicken. Whenever I do, I have an issue of the skin ending up frying off, and have a hard time flipping the chicken in the grease. Any advice to try and fix this issue?