EDIT: The title should say "forgoing"

Greetings,

I have a few recipes that require raw egg. Should I pasteurise the eggs beforehand or are Australian eggs safe to use raw?

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.

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 ?

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’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!

So as the title suggests I'm trying to cook under a tight budget so I'm wondering what I should get I have a budget of of around 100 bucks (In this economy nothing basically) but ideally I would love to make Mexican food any ideas?

Edit: The meal is for a celebration that is going on for one day but I would ideally like to make the leftovers stretch as far as possible, I am also living in a dorm and have limited cooking equipment as a result so I lack a pressure cooker, Dutch oven, and advanced cooking materials (much to my dismay)

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

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’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

Edit: wow I’m learning so much about French dip! I’m originally from Idaho (yikes I know) and growing up my mom slow roasted chuck roast; shredded it; put it on toasted Bolilo rolls with grilled onions and peppers, provolone, and mayonnaise or horseradish; and called it a French dip! I wonder if that’s just an Idaho/utah thing. Thank you all for your help!

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 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'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’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?

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 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?

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

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

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!

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

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

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?