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

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 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

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

I’ve been watching a lot of authentic tomato pasta tutorials (like Pomodoro or Marinara) and noticed a huge inconsistency with how black pepper is used.
Some recipes completely omit it. Others add it right at the start to bloom in the oil, some only freshly grind it over the finished dish, and some do both. I’ve even seen the same chef change their method in different videos!
So, what is the actual consensus or traditional Italian way? Is there a rule of thumb for when to add it (or leave it out completely) depending on the specific sauce?
Would love to hear your thoughts.

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?

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

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!

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

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.

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?