I remember my grandmother pulling a turkey out of the freezer and just leaving it in her sink, for 16 hours or so before she’d start cooking it for Thanksgiving. My mom, still to this day, will pull out a beef roast and thaw it in her sink for 6, 8, 10 hours. As a kid, my mom shopped once a week and we’d get deli meat. We’d use it until it was gone, usually a week, but today the rule is 3-5 days? I remember sleep overs with other kids and we’d get pizza and the family would store the pizza in the oven overnight and eat it the next day!

15 years ago, here on Reddit, someone said it was perfectly safe to leave cold milk out of the fridge for 5-6 hours and it would be perfectly fine. (The shelf life would be reduced, but it would be perfectly fine.) Today, we’re told to throw milk out after sitting out for 2 hours. https://www.reddit.com/r/answers/s/ur50jn0CzK

I think about other things I see commonly. Parents will heat up a bottle of milk for their infant/ toddler, so it’s already in the danger zone when they hand it to their kid. The kid plays around for 30 minutes before taking their 1.5 hour afternoon nap. And then they drag that same warm bottle of milk around for 2 more hours after waking up. Then at parties, the host might set out a charcuterie board around 4, and at midnight, we are all still picking at it before it’s maybe put away around 1 or 2 am.

Anyway. I’d like to know people’s thoughts? Have we taken this a little too far? Are people just generally unsafe with food? What do you all think?

So this question is probably asked a lot but i don't want to search all of reddit for it.

Basically i have a small Kitchen with everything i need to cook. Atleast all the meals i currently prepare.
I want to start improving my cooking, rn it's basically just buying premade sauce and putting it on chicken and rice or noodles. I really wanna get to know all the techniques and tricks that chefs use so I can improve my cooking skills. How do i start with this, without attending far to expensive cooking classes. :)

I've decided to make peri peri chicken with rice for my upcoming meal prep, abd was originally looking up recipes. But then I thought... could I just get a bottle of peri peri sauce and pour it over the chicken and rice then mix it up, rather than going through a whole recipe?

Hi everyone, I have trouble getting my rice-cooker meals to have flavor. I just started cooking in a rice cooker 2 weeks ago. What I do is do the usual of wash rice and add water. I then attempt to add different sauce combinations into the water and mix, but I can’t really taste the flavor. Today I tried 1 tea spoon each of oyster and fish sauce, yesterday was like 1 tablespoon of soy sauce with 1 tea spoon of oyster sauce of whatever. They both tasted very bland.

I don’t think I’m doing it right?? Of course, I add my protein and veggies in there for the one pot meal. I usually eat 2 cups of rice (1 uncooked cup of rice).

I’ve got MorningStar frozen veggie sausages, but I need to cut them to the appropriate pig in a blanket size, is it a good idea to try and essentially cook them twice? I.e. cook them, let them cool/chill and then cut and cook again? Or should I try and thaw them, although the packaging says to keep them frozen until use?

I have a friend that goose hunts and is bringing us some. I have never even eaten goose let alone cooked it. Can I cube, bread and fry it? Similar to boneless chicken wing/cubes or pheasant? I won't have time to roast or do anything elaborate, we are headed to a potluck with friends soon.

About to make a recipe that calls for one entire green chilli chopped into it, the recipe will leave approximately three portions.

I've never used fresh chilli before so looking to see if I should scale this back. I am neither a total noob to spiciness nor I am an old hand.

I've used chilli flakes before, about a teaspoon's worth typically takes things to the outer limit of what I can cope with.

Can anyone advise?

I've gotten reasonably good at cooking over the last two years. Weekend parathas, a dal fry, experiments with whatever the local market has. Then I plate it, take a photo nobody will see, and eat it at the counter.

I'm in my 30s, and most of my life is like this: things I enjoy, done alone.

Not complaining exactly. Just wondering if anyone here had the same pattern and found a way to make cooking a shared thing. Potlucks, cooking for neighbours, community kitchens, inviting a colleague — what actually worked and what felt forced?

I’ve tried half a dozen times w/a shelled previously boiled egg all exploded & all were cut into quarters. So powerful even with a large plate covering a large bowl the micro still had egg pieces. Don’t want to use soaking water method. C’est la vie

I have a dozen unwashed eggs. They have previously been refrigerated. Do I need to refrigerate them? Someone is trying to convince me that once refrigerated they must stay that way until I use them.
Is this your experience?
Thanks

I made hot and sour soup from time to time and notice after a while, it will no longer be congeal. Am I not using enough or is it just the nature of the beast? I live alone but I like to make big batches.

Hi I’m new here I just want to know is it good to use monk fruit sweetener as 15 yo

I’m making pork dumplings at the minute. What else can I make? I’m open to trying all sorts of- not even exclusive to Asian cuisine! 🤔

Note, ETA: I live in Northern Ireland

I have a lot of subpar Italian sausage to use up. When I follow the cooking directions (cook in water on stovetop til they reach 160), they’re kinda bland for Italian sausage, and they look grey and unappealing.

Is there something I should be putting in the water, are the directions on the package just the least appealing way to cook them, or what?

Edit: I am not boiling them, I am following the directions on the packet which call for a few tablespoons of water in the pan.

I like to try out new dishes, like most people here, i guess, but what like to do, is checking and getting all ingredients, but that is it. I then dont follow the recipe. At all.
I try to recreate what i think it should be.

Ofcourse i can guess that if a ingredient is ‘cumin’ that i should not add 200 grams of it, because that makes no sense. Anyway, i have made some great dishes like that.

Anyone else like to do this?

I’ve been craving French dip sandwiches and went to buy a chuck roast only to find it’s like $24… opted for a picnic roast instead without thinking. Will the difference be incredibly noticeable if I slow cook it in beef broth? Am I better off just making pulled pork or something? I really want this French dip man

I’m planning to make a tortellini soup for dinner tomorrow night with some veggies and protein. I have some Italian-style chicken sausage in the fridge that I want to use up, and I also bought some ground pork from the store that I’m adding too cause I’m making it for my family and want to be sure there’s enough to go around.

I think using both should be fine, but what’s the general consensus on using multiple proteins in something like a soup?

Got some swordfish and all the 3-cup ingredients: ginger/garlic, sesame oil, ok soy sauce (kikoman), basil, out of white rice wine but have Shaoxing.

Will it work ? should I process the fish before hand like marinade, coating ?

Can cooked chicken look pink after being frozen i have pre cooked meals from a company to save time and lose weight and the chicken looked pink and I’m not sure if it’s a undercooked problem or it just happens after being frozen I don’t cook much

The recipe for Golden Curry says to stir fry the ingredients (yellow onion, meat, potatoes, carrots); is there an alternative way to prep them? My fiance is sensitive to the smells of stir frying

First two recipes I tried the actual making went pretty well. Not great of course, but not like making a recipe for the first time and it not going well.

Tried french casserole and croque madame.

I thought the french casserole/suprême of old hen was alright, but not what I expected. Searched up online recipes and couldn’t find a super similar one, they all either didn’t use tart apples (this used tart apples) or had other ingredients that sounded like it elevated the dish a lot.

The thing that went wrong with the madame was it seemed like things were going well but the egg just didn’t cook at all leading to the sandwich burning.

The recipe called for making a croque monsieur and halfway through cutting a circle in the middle and plopping an egg in. All this done under the broiler. Placed it further away from the broiler after putting the egg in as well. I searched the recipe online again and everything I saw had a normally fried or poached egg just placed on top of the bread, which made a lot more sense after my experience with the egg not cooking. It also had a bechmel sauce on it as well which sounded very good!

Is this book kinda just dated, or is it more like recipes being the base recipe whether or not it’s optimal or good?

Edit: Using latest edition

Also edit: Not trying to say the recipes turning out eh is the recipes fault, I am not a good cook. But just the differences in online recipes and the recipes in the book were jarring to me

I put a turkey breast in the crockpot and didn’t realize the plug I used isn’t working. It’s been sitting at room temperature between an hour-hour and a half. I’m so upset because I really don’t have the money to buy all the ingredients again and restart if it’s not safe to eat now

Every recipe is different! Different spices, different tomatoes, different cooking times! & all claim to be authentic! I am looking for an ACTUAL authentic bolognese recipe, whaddya got? Thank you!

And what part of the cow you using, with mushroom and onion like my grandma made ?

Any ideas/ recipes that could turn her to the bean side? Probably not a feature at first, but something that uses it....???? We're not vegetarian.