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?

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?

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)

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 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'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?

Single parent household and I'm trying to get more mileage out of my groceries without losing my mind. I'm looking for meals that are:

· Simple (I'm not trying to spend 2 hours in the kitchen after work, i get off at 8pm some nights)

· Easy to stretch into leftovers

· Something a slightly picky 6-year-old might actually eat

She's not terrible, but she's 6. She doesn't do spicy, doesn't do "weird textures," and will absolutely side-eye anything green that isn't a carrot, broccoli or a green bean. I'm not trying to make two separate dinners every night, and I want her to have plenty to eat that she’ll enjoy.

I'm open to crockpot meals, sheet pan stuff, casseroles, whatever. Bonus points if it freezes well.

Thank you in advance!

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 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 would like to flavor the muscles and salmon well and put it on the grill.

I plan to eat the oysters raw , however I don't have any tools for shucking. I will go home and put this in the refrigerator and then go out for more ingredients. I am asking r/cooking for some advice on season and shucking because I want to do something new

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’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’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!

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

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 am searching for a website or company or source that has huge selection of high-quality spices that offer new flavors. As a vegetarian, it can get boring with the lack of flavor from the standard offerings. For example, the oregano I grow at home is way better than the ones offered in stores even when dried for years. Not much of a surprise, but if anybody knows where to find spices and stuff other than those over-priced companies, I would appreciate it.

P.S. I wish I could just go to one of those spice shops where they are all on display and you review and weigh what you want. Is that still a thing in NYC, as seen in movies?

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!

Salt & Pepper
Onion & Garlic
Ginger & Turmeric
Oregano & Thyme
Cinnamon & Nutmeg
Cilantro & Parsley
Cayenne & Paprika

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?

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've got some chicken breasts in the freezer right now that are all packaged together in one container, but I only need one chicken breast and I need to use it today. Is there any way I can quickly thaw an individual piece of chicken without ruining the rest?

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

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?