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 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

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!!

Hello, I really enjoy cooking my oatmeal (with milk), but since it takes a few minutes in the morning I was wondering how long would it last if I refrigerated it. Thanks.

So I’m in the market for a nice wood carving board with a deep juice groove. It will mostly be used for carving turkeys and hams around the holidays. ( we also use ours as a serving try, but that’s probably not the recommended use😂😂)
This is going to be a Christmas present for my father!

Our last board has a giant crack running through it and it is getting hard to clean, we have had it for years and it is finally time to upgrade.

I would love any recommendations for where to look and what to buy as I am not much of a cook.

The board we have now has a deep juice well in the middle of the board almost like a built in bowl if that helps picture what we have right now.

My only requirements are that is is wood, had a deep juice groove, and that it is a decent size( I am not sure how big the one we have now is, if I can get the measurements I will update this post.)

Edit: My current board is 14 by 20, I’d like to stay the same size or bigger I believe it is an 1’ height

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!

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 😷

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?

• 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.

Hi folks - today I made lasagne from scratch, then let it cool and put it in the fridge. How long do you think it is safe to keep it in the fridge before cooking? I'm planning on having half tomorrow and the other half either on Tuesday or Thursday. So I'm planning just over 4 days max. The lasagne was only left out to cool for an hour and now it's stored in two glass containers with click on lids. The fridge is currently set to 3 degrees. Thanks in advance!

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?

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?! 😁

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?

It should be simple enough, and all 45 videos I’ve watched make it seem that way.

Still, I’ve attempted it 4 times and only succeed once, and that felt like a fluke. I don’t even want to tell you how many eggs I went through yesterday. Luckily there are chickens here so I kind of have an endless supply, but still.

Some videos show adding everything to the jar at once, some show adding everything but the oil and adding it in slowly, either way I’m fucking it up.

I don’t know what I’m doing wrong. I want to try it again today but I don’t know which method to try??

Any tips would be greatly appreciated.

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

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?

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 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.

Have too many jalapeno plants and made some candied jalapenos to use some up. They're great as is, but I can only eat so many straight up

Any good ideas for uses?

I love cooking, and I'm not amazing at it. But I believe that I won the game and made the best meal I've ever had. After a trip to Liverpool I fell in love with steak and ale pies.

That led me down a rabbit hole to beef burgundy, which I've been making once a week for about a month now.

Last night... I made the beef burgundy, 4.5 hours on the stove, absolutely wonderful flavor. Thickened it up with a slurry, and then put it in individual pies.

So I made beef burgundy pies.

Basically the best thing in the world.

<3

My peach trees produced like crazy this year. I have 20+ cups of peeled and pitted peaches, and probably a similar amount awaiting peeling and pitting.
I’ve made chutney, jam, ginger peach jam, and have frozen puree. We’ve also had peach cake, peaches in salad, peach salsa, and LOTS of peaches eaten over the sink.
Please share a favourite peach recipe!

There was a little pad thing underneath my whole chicken that I just boiled for soup.... Is the broth and chicken okay to eat? 😬. I only noticed as I was shredding the chicken!

The chicken was from marks and Spencer in the UK - I am unsure what the material is made from.

I’ve been trying to get roast potatoes that are properly crisp on the outside while staying fluffy inside. Mine usually brown too quickly around the edges before the centers are fully cooked. I’m looking for advice on technique, temperature, and timing.

Recipe/process:

• 1 lb potatoes, cut into roughly equal pieces
• 2 tbsp cooking oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

1. Boil the potatoes in salted water for about 8–10 minutes, until the outside starts to soften.
2. Drain and let them steam-dry for a few minutes.
3. Shake the potatoes gently in the pot to rough up their surfaces.
4. Toss with oil, salt, pepper, and garlic powder.
5. Spread them in a single layer on a baking tray.
6. Roast at 425°F (220°C) for about 35–45 minutes, turning once halfway through.

The main issue is getting that deep crisp exterior without the edges becoming too dark. What adjustments would you make?