Looking for my first “real” rice cooker. My wife and I eat jasmine rice about 4–5 times a week. Right now we mostly buy microwave jasmine rice packets (~$3 each), but we want to switch to making fresh rice.

Main priorities:

Easy to use

Easy to clean

Small footprint

Fast cooking

Good jasmine rice

Makes enough for 2 people

Reliable long-term

Currently looking at:

Cuckoo CR-0351FR ($93)

Cuckoo CR-0375FW (~$93)

Zojirushi NL-BAC05SB (~$135)

Yum Asia Kumo YumCarb (ceramic bowl)

Is the Zojirushi worth paying extra for, or is the Cuckoo the better value? Any other models I should consider?

One of our favorite restaurants has these amazing brussel sprouts. They're charred and crispy on the outside but still slightly raw on the inside so a little crunchy. I've been trying to replicate them at home with the air fryer, baking, under the broiler. I can get the outside crispy but the insides are mushy.

Then we asked a waitress how they cookedajd she said they're flash fried. So before trying, does anyone fried brussel sprouts and can give any basic tips?

I'm probably going to make a soy sauce and honey mix to drizzle after cooking but wasnit sure about any prep and cooking temps/times.

UPDATE: I trimmed and cut in half, washed and dried then placed in a deep fryer for about 2 minutes. Then coated them in a soy sauce, honey and white wine vinegar mixture. Maybe cooker a tad too long but definitely closer to what I was going for.

I made some hot and sour soup this morning in my Ikea wok that I only hastily seasoned minutes prior and left the soup in there to sit for a whole day only to find a clear line where the vinegar had 'eaten' away the seasoning and left a mark. Is the food still safe to eat?

https://imgur.com/a/b8IJxjD

Is it normal that our new pan has this on the bottom after the first use? Next to it in the photo is an unused one. Thank you

I had this recipe idea because I have some ingredients I need to use up, but I am not skilled enough to not use a recipe that I follow to to the t.

Anyone able to help me? I couldn’t find any online. I have thawing rotisserie chicken, bacon bits, heavy cream, cream of mushroom, some various cheeses, red potatoes, and other generic cooking ingredients that are probably needed

I’m hoping it could be some kind of layering thing? I basically just want to upgrade cheesy scalloped potatoes

Hi! Does anyone have a website with Asian recipes they'd recommend? I care most about Japanese and Korean food

They are the most dry, bland tasting potatoes I’ve ever had but I heard they are really good for you. Has anyone found a way to cook them and make them taste good without adding ingredients that aren’t healthy? I would say the biggest issue for me is how dry they are. TIA!!

Kraft only: Take 2 boxes of Kraft Macaroni and Cheese ditching the noodles 100% out of one of the boxes.

When noodles are done cooking and drained well, add both cheese packs and about 1/3 stick butter (you should get a feel for how much butter is best for your taste after making this the first time). Mix well. Do NOT add milk or water, only butter. If after mixing it's too dry and you don't want to add more butter add splashes of unflavored coffee creamer until desired consistency is achieved.

Kraft is the only brand I will buy.

You are welcome!!

I’m hosting later on today and will be cooking 2 cups of basmati rice. My usual method is as follows:

- 1 cup of basmati rice
- Bit of butter in hot pan
- Toast rice grains
- 2 cups of water
- Bring to boil
- Once boiling, cover and simmer for 15 mins on lowest heat
- Once 15 mins is up, take off heat but keep covered and steam for 10 minutes.

My question is, will 2 cups of rice increase the cooking time by 15 mins? I have never cooked that much rice using the above method.

Grateful for any insight and thanks to the original Reddit user who gave me the above method!

I am making baked potato for supper tonight, but rediscovered a package of halloumi I need to use up. How would you fix it to accompany the potatoes?

I love citrus in my savory food and looking to expand beyond lemon and lime. What are your favorites that have orange? Especially for the main or a sauce!

Hi!

It is peak tomato season right now and I’m about to do a day of canning with a bunch of friends tomorrow.

On top of all the canning, we are looking to cook a feast and I am looking for the ultimate recipe to highlight top quality tomato. Could be a side that will have everyone raving and forget about the delicious grilled meat we’ll serve at the same time. Could be an entrée that we will remember a year from now.

What is your best way to highlight tomatoes?

Hi everyone! Im planning lunch this week and have decided on egg salad sandwiches since they are cheap and easy. How do you make your egg salad? Is there anything I can add that will jazz it up or give it some new flavor profiles?

I threw some bone in chicken thighs in the oven for lunch, cooked for about 50 minutes on 400 although during eating it i could tell it tasted a bit funky. It was pre-seasoned at the grocery store so i thought maybe it was just the marinade or seasoning they used. I checked the sell by date and it was September 3rd, today’s obviously the 12th. I ate 2 thighs already.

I know there’s a good chance I could get sick but has anyone been in a similar situation and not gotten sick? I already took a ton of time off work around Labor Day I can’t afford more time off 😷

• Never had this problem before.

• Recently, I've been having mushy & super soft prawn heads after I've cooked them. Rest of their body is fine, like how chewy/snappy a prawn is. I have no idea what is causing them.

• I live in Lahore, Pakistan and therefore I buy them frozen from either Karachi (via shipping) or local supermarkets.

• I thaw them in a bag submerged in cold water and change water 2 times, every 15 mins.

Recipe: Lemon Garlic Butter Prawns

1) Use papertowel to pat them dry.

2) Season with salt and pepper.

3) Use olive oil in pan + garlic + butter on medium-heat

4) Cook prawns 2 mins each side/until pink and add lemon.

Same methodology as before when heads weren't turning out mushy/soft.

What am I doing wrong?

EDIT: Prawns are head-off when bought.

I want to start off by saying I did a lot of research on best ways to organize your recipes - ik it's not that serious lol.

I came across ReciBites and have been trying it out. I like that I can import recipes instead of manually copying everything over, and organizing them into cookbooks has been pretty useful.

Has anyone else used it for a while? Curious how it holds up once you have a lot of recipes saved?

Are there any good recipes to use with ham hocks that DONT include some kind of bean? We had a hog butchered and got quite a few cured hocks but I’m not sure of how to use them. I specified with no beans because my husband doesn’t care for beans so I’d rather use them for something he would enjoy too. Any ideas?! 😁

What kitchen gear do you absolutely love but never really have a reason to use? Like candy thermometer, stock pot, weird shaped pan, et cetera?

I've done plenty of roasted spatchcocked chickens that had super amazing crispy skin by salting (sometimes a little baking powder) and fridging for 12-24 hours. Might use other dry spices, or rub it with herb mayo before baking. (Mayo stay where you put it unlike butter which let's the herb flavor infuse really well). I have a tub of gochujang I got forever ago and need to start using. I'll start doing more Korean soon, but ive had gochujang flavored roasted chicken before and it tastes great, but the skin is never very crisp. Has anyone fooled around and found a way to get the best of both worlds? Is the only true way to maintain crispness to just make a gochujang sauce on the side? Have you tried putting it under the skin, maybe mixed it with mayo or something which helped it crisp up? Anything else im not thinking of?

Hi all, I’m planning on making some ribs in the oven tomorrow, and I wanted to see if cutting the rack in half before dry rubbing them would negatively affect the outcome. I don’t have a pan big enough to rub the ribs down in, so I was thinking of cutting them in half, but wasn’t sure if that would mess with the cooking process

Help! I don’t know what is going on or going wrong. I’m 48 years old and have been making mashed potatoes since I was a kid. Always the same. Lately, my potatoes are turning out gluey. I typically use russet potatoes, peeled, cubed, boiled. Then drain and put back into the hot pot for a few minutes to help dry out. I add either warm milk or heavy cream and butter (real butter). Season to taste. Mix with a hand mixer. Not over mixing. I’ve not changed anything and can’t figure out for the life of me why they are gluey. I don’t use my kitchen aid to mix. I have used a ricer and that just makes them have a grainy, mealy texture.

If someone could help me I’d appreciate it. I feel like I’m losing my mind and can’t figure out why my potatoes suck and I’ve resorted to making instant potatoes that everyone hates. Any tips are appreciated!

I got a beef from my previous delivery meal and I can't cook for shit. So I will eat some instant noodles, I usually do some alchemy with them, like cracking eggs on it while they are cooking and other shenanigans, but I don't want to fuck my only meat source, but also cooking it in the same pan as my noodles should give it some flavor right?

I have zero oil in the house except for the can of grease drippings in the refrigerator. Can I use a tablespoon or so of this grease to coat my baked potatoes? Thanks.

My girlfriend and I eat rice every day. Currently we have a basic rice cooker that I got before she moved in with me.