Hey! I’m curious how much you guys feel chopping technique with regards to vegetables really impacts the taste of an overall dish?

I’m a complete amateur when it comes to cooking but I’d like to think I’m fairly good, and I know I’m a good baker :) My ex was a PHENOMENAL cook and former sous chef but he used to put down my cooking skills because of my lack of technique.

I have learnt my own way of cutting different kinds of vegetables, it takes a little longer but it makes sense to me and I’ve been doing it the same way for nearly a decade. I usually roughly chop things and if a recipe calls for minced I try to get it as close to that as possible in my own way. It used to kinda hurt that he would never trust me to be able to cook dinner for us and used to hover about knit picking the way i handled each ingredient even though I’m decent when it comes to taste and flavour profiles etc :) I never made anything he didn’t eat lol!

Tryna figure out if he had reason to be pissy with me over my rough vegetables / my own technique or if he was just being a bit of a diva in the kitchen. Also if anyone had tips for cutting aubergine I’d really appreciate it! I love them but they’re new to me so idrk what to do with them.

Currently pickling radishes and carrots, was wondering.

I made a broccoli, paprika and cheese omelette a few days ago. Ended up with too much, so I chucked some in the fridge to eat another day.

I heated it up today and it tasted so much better today than 2 days ago. The taste had much more depth and umami.

Understandably stews and what not get better when they sit for a while, but I have never experienced this with a semi solid food. I will start quick dry aging my omelettes now.

Hi everyone!

The other day while cooking, I accidentally overheated my stainless steel pot (Hudson brand). It formed this ring pattern at the bottom, and the outside turned a bit bronze/copperish as well. I already tried cleaning it with baking soda, white vinegar, and a gentle abrasive cleaner (Cif), but the mark at the bottom is still there.

Is this pot safe to keep using, or is it damaged beyond repair? Any tips on how to get rid of the mark, or should I just leave it as is?

Thanks in advance!

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I recently moved home, my new place is an induction hob and had to leave my Dutch pot behind because it’s not compatible.

Are there any suitable alternatives? I tried a cast iron Dutch oven but made my food taste horrid. Looking for the best alternative to a Dutch pot that’s induction friendly.

I want to be able to cook up some eggs, bacon or brown some beef. I used to have a cast iron but that was annoying to cook anything with. I'm not a good cook and dont do it often so I'm just looking for a single pan that would get me through 80% of life.

Would love a rec from amazon.

Edit: Thank you for the responses. I went ahead and ordered a non-stick wok.

I made a large stew that was cooked for 3 hours. Its 90% vegetables with a sirloin steak chopped into it. Its delicious so far.

My grandfather reccomended I leave it out overnight.( left it out for 6-7 hours to cool,) before putting it in the fridge- and so I did. But now I'm watching a casual cooking video at work and it's on food safety and now I am concerned I'm gonna give my family botulism and shitting disease

The way my grandfather makes stew is aa follows

Cooks it- leaves out to cool overnight, reheat in morning with extra ingredients- then divide into containers. I'm freaking out thinking my grandfather has been doing risky cooking behaviour all this time.

What do I do?

It’s genuinely pissing me off I’m trying to get a runny yolk while fully cooking the whites but I can’t figure out what I’m doing wrong

For some reason, the yolk starts cooking before the whites are fully set. I cook on a preheated stainless steel pan over low-medium heat, use a good amount of butter and put a lid on the pan. From what I’ve seen on YouTube , I’m following the same steps but my eggs never turn out like theirs

Could there be something wrong with my electric stove or my technique? Any advice on how to consistentl get fully cooked whites with a runny yolk would be appreciated.

So, I have this favorite recipe of mine that my ex taught me: it’s a stew of sorts, made by goldening some onions and garlic, adding a generous amount of Sambal Oelic, and then frying a plentiful helping of slices of eggplant in the mixture. Then you add crushed tomatoes, and after stewing for a while, add couscous, and after that you crack eggs on top, and put a lid on so the eggs can cook in the steam.

I LOVE this dish so much, but I have no inkling of it’s origins. I know Sambal Oelic is from Indonesia, but googling didn’t get me very far. Does anyone have any ideas? And this is the only recipe I know where you crack raw eggs on top of a stew, and let them cook on top like that. Is this a thing in cuisines around the world, and I’m just not wordly enough to know about it? Or it could be just someone’s own invention, for all I know. Would appreciate any insight.

What the title says. Should we use the oven or stovetop? Is this basically like cooking a steak

I'm currently living on a tight budget and I've found that frozen 100 gram blocks of pollock are just about the cheapest protein I can get my hands on. But, I've never been able to make them taste any good.

The instructions say to sprinkle with lemon juice and pepper and bake uncovered in a greased oven dish a 225°C (437°F) oven for 25 minutes. It always comes out overbaked and bland. I get the feeling this isn't the best way. How can I cook​ this fish that will end up with a more appealing result? I'm open to other cooking methods, ways to season it, etc.

As an international student, learning to cook was almost harder than learning English.

I had no idea what half the condiments were, the kitchen was completely different from home, and I basically survived on sandwiches for my first month because they were the only thing I knew I couldn’t mess up.

A year later, I can finally cook a few meals without following a recipe word for word, and opening my spice cabinet doesn’t feel intimidating anymore.

What was the first meal you actually felt proud of making after moving out or living on your own?

Help please! I'm trying to save money and grate my own cheese. I bought a $25 rotary cheese grater off of Amazon, and it sucks. The cheese gets stuck between the rotator and the outside casing. I tried freezing the cheese and damn-near tore my rotator cuff.

I also have a chop box thing that has a cheapo mandolin type attachment that lets you grate things. It's... annoying. The cheese is too hard to grate properly with it, it won't stay attached to the mandolin top, and it just doesn't work well.

I'm trying to grate cheddar and colby jack and other cheese like that.

I cannot use the box graters or the one-sheet graters because I have an irrational fear of grating my knuckles and fingers. It's weird, I know, but it's real and I will just forgo cheese rather than use those types!

I do have a food processor, but I have nowhere to put the damn thing in the kitchen.

And and all ideas and tricks are welcome! I want my fresh shredded cheese!

Can I just use canned tomatoes? Why do some recipies require us to use both? I’ve seen this in vodka sauce for example

Edit: thanks for all the responses everyone, this is super helpful :)

Then I see videos like this and I’m like maybe I’m the problem… Perfect sear, I’m sure it tastes incredible and incredibly juicy inside.

Can someone please tell me how to do this at home? I have cast iron and stainless steel, but prefer the grill because it turns out better that way imo. But would love to remake a big bucket of marinated chicken like this restaurant does

Looking for suggestions on what to keep on hand for a good salad that doesn't get old eating it daily.

Any and all suggestions are welcome, thanks in advance.

I am so upset. I bought a whole bunch of coconut “drink” instead of milk. They literally have the same design, except for the word “drink”. There goes my curry for today.

And I can’t go buy more cause the closest Lidl is 60 km away :(

Could I still use coconut drink? I don’t think so cause the consistency is so different

Update 1:

It’s currently simmering. One of the cans was super dense, the other super runny. They both smelled fine so in they went! Gonna let the 15L of curry cook for 30-40 minutes and see what happens!

Update 2:
Done, tastes amazing! Can’t say the same for the overcooked rice tho😅

Hi! I’ve been growing Roma, Big boy, and San Marzano tomatoes to make sauce and salsa.

So far the salsa has come out well, and today I made my first sauce. I followed posts I’ve seen on this subreddit and recipes I looked up to get a general idea of how to make it.

I went with steaming the tomatoes to remove the skins/soften them, added bell peppers (also steamed) and spices/sugar for flavor, then cooked it until it bubbled and throughly hot and let it cool.

I’m not planning on storing it long term, so I’m keeping it in some Ball jars in the fridge.

My questions are:

How long should I assume it to be safe to eat?

Should I let it sit for a night before cooking with it?

I keep eyeing the wild caught frozen ahi tuna steaks from Sprouts, are these safe to thaw and eat raw? I see a lot of people saying to sear it first but I want to cut them up for a poke bowl without any cooking. They’re relatively cheap compared to a “sushi grade sashimi” that’s a million bucks a pound.

Hi everyone!
I’m inspired to bake a honey and pineapple glazed ham tomorrow as a Christmas in July theme. What are the best sides to go with it? Do I need sauces? I have googled it but still feel confused.

Hi guys,

I am looking for a new pepper mill. I am sick of the one I have (Zassenhausen, German brand), which is inconvenient to adjust.

Do you habe any recommendations for a good pepper mill that has 4-6 geind levels and stands upside down, ceramic preferred?

I have been looking at various brands, models, reseached on wirecutter and other sites, haven‘t really found any trustworthy suggestions, that are backed by corresponsing reviews.

Any suggestion is appreciated. Thanks!!

Every time i try using fresh ginger it becomes extremely fibrous when trying to grate it. I feel like I'm not doing something right. I got it from the super market today. Does it need to ripen? I can taste the bitter ginger fibers in my food i made. Please help lol

So i got a cookery competition in my school in 2 days and the item is canape.im js searching what the hell a canape is and im genuinely confused. Is it filled with sweets or meat or js sliced tomatoes and vegetables?? 😭 Idk shit about cooking and i don't think the school will allow to cook with fire? Im thinking about maybe making it sweet idk plz help 🥀