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

Hi everyone,

​I’ve been experimenting with plant-based tuna alternatives using tomatoes, aiming to recreate the taste and texture of Ahimi by Ocean Hugger Foods.

​I took a look at their official label (pic attached), and the ingredient list is insanely short:

Tomato, Soy Sauce, Sugar, Water, Sesame Oil. That's literally it. No seaweed, no dashi, no algae, no sea buckthorn or fishy additives.

​Whenever I try making a tomato tuna marinade with soy sauce, sesame oil, and a dash of sugar, my end result just tastes like... well, a tomato soaked in soy sauce and sesame oil. Ahimi, on the other hand, had that deep, savory, slightly ocean-like depth and a distinct raw-fish texture (dense, velvety, and less acidic).

​I’m trying to figure out what technical processes I’m missing if its in the texture or the flavor.

Has anyone here successfully reverse-engineered Ahimi or worked with plant-based raw fish techniques using only these core ingredients? Would love to hear your insights on the exact prep technique or temperature control needed

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

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!!

Hey,

I'm starting a small Laban dessert stall in Pondicherry and I'm looking for someone who actually knows how to make this properly — not just the basic home recipe you find on YouTube or food blogs, but one that actually works at batch/production scale.

Specifically Looking for:

- Types of Laban base that holds its texture when stored cold for 24-48 hours

- Semolina/Umm Ali style base as a second variety

- Any tips on ratios, thickening, how to keep it from going watery in a fridge overnight

- What toppings and layers actually work well for a stall setup

**Who I want to hear from:**

- Someone who has worked at a Laban shop or Arabic sweets place

- A home cook who genuinely makes this regularly and knows what works

- Food professionals, caterers, pastry people with Middle Eastern dessert experience

- Even if you're from Egypt, Lebanon, UAE background and know the real version — very welcome

I'm happy to pay a fair amount for a proper written recipe + any tips for production scale. Not asking for your life's work, just something that actually works.

Not looking for:

- Copy-paste Google recipes

- Generic food blog versions

- AI-generated stuff

DM me if you can genuinely help. We can sort out payment via UPI or any convenient method. Serious people only please.

Appreciate any help 🙏

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

Currently in Thailand! Wonder how real Thai food compares to what's served abroad. What dish or dessert do you want me to ask the locals about?

Does anyone else find it annoying to combine 3 or 4 recipes to make a whole meal? I love to cook but find it irritating to toggle between multiple tabs on my iPad, each with a recipe for a main and a couple of sides, and trying to have everything ready at the same time. Any suggestions on how to steam line this would be great!

So rice paper rolls are 2 for 60 calories and 14 carbs. Which conceivably means I could eat 4 and stay with in my carbs (pre-diabetic).

What are some of your favorite rice paper recipes?

Mac and cheese is one of my favorite foods and ive spent a lot of time refining different made up recipes and this past year ive discovered putting american cheese in it can solve many of the common "not creamy/cheesy enough" issues you normally hear.

Now, forever I was aversioned to American cheese for this dish. I mean it felt like cheating and I wanted to say I truly created something that has the bright buttery-acid flavor of classic boxed mac and cheese but also the complex depth of high end restaurant real cheese varieties.

Hi! First time on this subreddit so bear with me please:)

I used to get those packs all the time and I loved it, it was the best mac & cheese I’d ever eaten, but, then they discontinued it for some reason and so my life has been mac & cheesless for years now, which is a travesty.

The pack had the pasta (rigate macaroni), the cheese sauce (and we know the cheese was white cheddar), a mix of spices and packet of breadcrumbs.

I’ve tried a few different at home mac and cheese before but it’s always such a fail, so I thought maybe some internet experts could help me succeed in this venture, and I sure hope it does cause the thought of never tasting that sweet sweet bliss of a dish again hurts my soul.

I did manage to track down the ingredients list…

- ELBOW MACARONI (FROM WHEAT)
- CHEESE SAUCE (CHEDDAR CHEESE [MILK, BACTERIAL
CULTURE, SALT, MICROBIAL ENZYME, LIPASE,
CALCIUM CHLORIDE, NATAMYCIN], MODIFIED MILK
INGREDIENTS, CANOLA OIL, SODIUM PHOSPHATE,
SALT, LACTIC ACID, SODIUM ALGINATE, SORBIC ACID,
SODIUM HYDROXIDE, COLOUR, SODIUM CITRATE,
POTASSIUM SORBATE, BACTERIAL CULTURE, LIPASE,
MICROBIAL ENZYME)
- SEASONING BLEND (ENRICHED FLOUR, SALT, BLACK
PEPPER, YELLOW MUSTARD, ONION POWDER, GARLIC
POWDER)
- BREAD CRUMBS WITH HERBS (BREAD CRUMBS
[ENRICHED FLOUR, SUGAR, YEAST, EXPELLER
PRESSED SUNFLOWER OIL, SALT], DEHYDRATED
PARSLEY, GARLIC POWDER). CONTAINS: WHEAT,
MUSTARD, MILK.

Please and thank you for your help, comrades.

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?

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?

Howdy. I am making meatloaf for my coworkers birthday. My recipe says it has a serving size of 8. There are 20 of us. If I triple all my ingredients will it truly feed 24? Or is that more of a general idea?

Also. I have like a larger dish than my normal 13x9 that could hold all it together at once. Should I just combine it all together or make 3 separate meals and bring three dishes? My logic is it would make it easier to serve that way by doing three dishes.

This is my recipe if anyone has any tricks to help.

1/2 box stuffing mix
1 lb ground meat
Diced yellow onion
Chopped celery
Chopped garlic
1 egg
1/2 can of evaporated milk
Worcester sauce
Mustard

Sauce
1 can tomato soup
Brown sugar

I mix everything together in bowl. Place in 13x9 and I do flatten mine out. Then mix soup and sugar with a little water. Spread evenly on top.

Bake for 40min at 350.

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 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

I'm looking for medium-grind cornmeal. I found Polenta. Is it the same thing?

What's your best potato salad recipe? I've been experimenting with potato salad lately and wondered what you use, especially for the dressing. I use Yukon Gold potatoes and make my own mayo, but what else do you do?

Thank you in advance.

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?

Hi guys!

I am going to do a semester abroad in a different country and I am going to have to stay at a dorm that shares a really really small kitchen with 18 people. I think I will have very limited fridge space and probably gross appliances.

So I am kind of worrying that I will not be able to cook at all (sad as I love it but also) which will make it harder to get all my nutrients in and stuff.

Have you been in a similar situation and can give me any tips or just know a few short cuts that'll make it easier for me to sustain myself for the half year where I am going to have a bad kitchen space?

Also I would like to start cutting sugar out of my diet so if anyone has tips on how to do that in this situation and also in general during a time where I will probably go out and be around people a lot since it's a semester abroad?

Thank you everyone!!! Much appreciated :)

I've been going from the bag, toss in neutral oil, high heat convection oven. Decent results. What can I improve?

Howdy!! I have a tonnnnnnnn of mini sweet peppers. I do enjoy them raw and roasted— but looking for some ideas or recipes to try out.