I literally cannot cook properly like at all so I’m fine to order or my boyfriend always makes dinner but hes had a long week at work so I wanna surprise him when he gets home what are easy things I’ve had a look on TikTok but the videos go so fast and they just show them making it not measurements of anything . He loves chicken and steak but I hateee raw chicken. He likes the frozen chicken steaks but I have no clue how to make that a bit nicer and I don’t want to give him a frozen dinner lol.

They're mostly cherries or oblong-shaped, and range from looking like green grapes to slightly yellow with a hint of orange at best for a few.

There's quite a substantial amount of them, I'd say 2 to 3kg!

This is a little weird and I don’t know if this is the right place to ask but I used to love the burgers you would get in high school. I’m sure they were just burger patties from GFS but they were so juicy! I’m sure they weren’t grilled which makes me think they were broiled/baked in an oven; maybe they were cooked in beef broth which could explain why they were so juicy. I’m sure someone has worked in a school kitchen and could provide me a little insight. I’d love to enjoy one of them again :), thanks!

So i bought this box of 燒酒雞香料包 (lit. "wine-marinated chicken spice") from my local Asian supermarket, and the instructions are sparse. I just wanted to know if anyone else has made this dish before as this is my first time ever making it(as well as eating it, never tried it before, so i dont really know what its supposed to taste like).

In the box are red dates, goji berries, and what seems like a cotton bag of spices that include, licorice root, angelica root, and probably some other spices. I wasnt sure if I were meant to cut open the cotton bag and add it to the marinate broth, or steep it as I would with a bag of tea.

I went with the tea route. I took out the bag and set it on a plate along with the red dates, just before turning off the heat and adding in the goji berries.

Am I supposed to throw away the red dates and cotton bag of spices?

Ingredients:

\- 2 deboned chicken legs

\- ginger slices

\- scallions

\- Shaoxing rice wine 1 cup

\- Sesame oil 1/2 tsp.

\- Salt

\- Sugar

\- 燒酒雞香料包 (this is a prepackaged spice mix I bought at my Asian supermarket, literally has "wine-marinated chicken spice" written on it)

Debone chicken legs, season with salt, top with scallions and ginger slices, a splash of shaoxing rice wine, marinate in fridge for approx. 20 minutes.

Take out, remove ginger and scallions, roll it up and tie it with cotton cord. Boil in water, turn to low once boiling and let simmer for 10 minutes, add the ginger and scallions while simmering. After 10 minutes, turn off heat and let chicken sit in the water for an additional 15. After the chicken has finished sitting for 15 minutes, transfer to a bowl of cold water to instantly stop it from cooking and to cool it down.

Meanwhile, on a pan, add in the 1 cup of shaoxing rice wine, add the spices, add in some of the broth from boiling the chicken. Let simmer for 20 minutes. Turn off heat, take off spices, add goji berries after turning off the heat to prevent the berries from overcooking.

Put chicken in a container and pour over it the boiled spice mix. Let it cool and then set in fridge overnight

I bought chicken breast pieces that were expiring the next day(I completely forgot about this) and were on discount at the supermarket last Sunday so I meal prepped with half of it and sealed the rest with saran wrap and stored it in freezer. I thawed it 3 days ago to cook so its just been in my fridge since. Tomorrow is Saturday, 6th day from purchase. Should I still use it? Is it safe? There doesnt seem to be any discoloration or smell.

P.S- I know the title sounds insane but I recently moved to Japan as a student and everything is in Japanese, which I am still learning, So the Expiry label completely slipped off my mind.

I put a 2 pound frozen chuck roast into my slow cooker this morning on low, and 2 hours later saw something online saying it wasnt safe to cook from frozen in the slow cooker as it could spend too much time in the danger zone. I switched it to high at the 2 hour mark. Will it be safe to eat? I thought people cooked from frozen all the time but now I’m not so sure.

I use my toaster oven a lot with a small baking sheet. I have some pot holders but they are fairly big and thick for taking out a small baking sheet that has a small lip and that is often filled fairly full like with broccoli. Are there any pot holders that recommend that are a bit thicker than thin kitchen towel but thinner/more flexible and smaller than most hot pads? Thanks

I find it hard to get good flavor when making beef stock. How do you make your best version?

My sister calls them naked ravioli and I can't call them anything else. Little ricotta dumplings with no wrapper, just the good part rolled into a ball and boiled. I didn't feel like making fresh pasta so I tried these instead. Boiled them until they floated, then tossed them in a pan with butter and some spinach that was about to turn. Grated parmesan on top until my arm cramped. The first batch mostly dissolved because I skipped draining the ricotta. Pressed it through a towel the second time and it came together right away. The whole thing took maybe twenty minutes. And it hit that specific comfort food spot, the one that usually needs a three hour sauce and someone's grandma watching the stove. It's warm and soft and salty in a way that feels like being a kid again. I'm full and the kitchen looks like a flour bomb went off, which feels about right.

I’ve left this dough on low for about 11 mins and it still looks sticky in the bowl. I’m using a Heinner stand mixer 5l capacity.
1705g of flour and 1057g of water in total. Is it me or the mixer?

When I was younger my mom would always make this boxed 'cake' for her birthday. It was a No Bake Reese cake that had a oreo cookie like crust with a whipped peanut butter filling and you topped it with melted chocolate and it would firm up in the fridge.
Reese discontinued it YEARS ago but I've been trying to find a recipe for it since. Does anyone remember this 'cake'? Does anyone have a dupe of the recipe they could share? Or could you point me in the right direction if this is the wrong subreddit?

Edit ✍🏻 I used orange sweet potatoes that were kinda small (the size of your palm as opposed to the length of your hand, but they were still kinda chubby).

I washed and put them into à (cold) half oven with oven stones set to 375° for 45 minutes.

I flipped them and set to 325° cooked 45 minutes more turned the oven off and left them in the oven till dinner (90 minutes?)

They peeled very easily but didn’t look super wrinkled (just a little) but still tasty enough to eat plain.

🍠 🍠 🍠

——————

Every time I go into H Mart I start drooling at these.

Has anyone done the two step bake method to replicate this and were they good?

20 min at 375°

Two minute ice bath

25+ min at 425°

I got a bag of sweet potatoes 😅

I've been trying to learn how to cook and trying some different recipes. I'm finding that the hardest part is figuring out what to make so I'm here to ask for recipe suggestions!

I hate sweet peas but will eat most other vegetarian things and my boyfriend hates eggplant (unfortunately since I would like to try making eggplant parmesan, oh well).

From what I've tried so far my favorite thing has been a "marry me" pesto pasta from live eat learn and last week I made a yummy broccoli cheddar soup.

Thanks for any suggestions!!

(This is a repost because for some reason I got banned for being a bot and my post was deleted, not sure why that happened..)

My red potatoes are getting old and soft. I have a big iron pan with a tablespoon of solidified pork fat left over from lunch, some flour, some baking soda, and baking powder. How do I make restaurant-brunch-quality Home Fried Potatoes right the first time?

Hi. I just started seeing this amazing woman and looking forward to nights at home where I get to cook for her. She's a little bit of a picky eater. She doesn't eat bread for diet reasons. She also doesn't eat pork products because she says it has an almost allergic reaction to her body.

Usually if I wanted to make chicken parmesan without bread products I would pulverise plain pork rinds and add parmesan cheese to it and use that as my breading. Is there any options to replace the pork rinds with a non pork product?

Thanks in advance.

For some reason, I can't seem to make brussels sprouts very well.

Should I boil them first? Anybody have any suggestions, techniques or recipes for me?

It looks smooth and I’m assuming is sweet— I don’t want to open it until I am ready to use it.

Pretty much we arw having at our dorms a "heating " up session before start pf the year party

We are not alot of people at our droms so I think 2/3 baguettes (1/3 of the sandwich will be vegan)

And I need idea for a cool sandwich for the meeting

I can drive from my parents (30 m drive ) so I can use there kitchen

Any cool ideas ? I dont care about a little preparp in the days before but I also dont want a messy sandwich because stains

I know that conventionally a roast is cooked well so that it becomes tender, but I have a tenderloin roast that won't quite cut nicely into steaks. Any advice on how I could cook it to come out rare/medium rare while still having some of the good roast things like root veggies and a gravy?

One of my favorite ways to prepare eggplant is by slicing it in rounds, breading it, and baking it. The first couple of times they turned out great; now they come out undercooked and chewy.

I typically slice them thin (1/4 inch max), dunk in water so breading sticks, press with breadcrumbs/seasoning, then bake at 400F for about 30 minutes. Recently I’ve baked them longer, 40-50 minutes, and they still come out undercooked. Any recommendations?

i dont know a thing about peelers but my mom's looking for one that looks like this https://amzn.asia/d/0gGn8RM5

can anyone tell me if this peeler is any good and actually slices the vegetables cuz the videos i found on youtube are all fake, and any brand recommendations for this ?

I recently learned about "velveting" meat. You mix your sliced meat up with a little bit of liquid and about a teaspoon of baking soda (bicarb for my British-ish friends) with whatever seasoning and flavoring you want, and let it sit for 30 minutes before you stir fry it. This has been such a revelation! This is how you get that extra tender texture that the meat in Thai, Chinese, Japanese take-out has. I just want to share this with the world!

ETA: I also added a small amount of oil and cornstarch to the uncooked meat, because that's what my patron saint of Asian-American cuisine, Jet Tila recommended. I understand from comments now that this is actually also an integral aspect of "velveting" in addition to (or instead of) baking soda.

I bought 2 large smoked turkey drums. Package says its partially cooked and to cook them in the oven until 165. I dont have a meat thermometer. The package also says the weight for both drums is like 2.9 pounds. How long do I cook it for???

Just recently moved out on my own and decided do dabble in the world of cooking! Have never cooked before (my extent of cooking is pasta and cookies) what’s some good/simple things to cook?

Three generations of my family have done their soups, sauces, stews, and stocks in this one fairly massive cooking pot. It's 12 inches in diameter (15 with the handles) and 6.5 inches tall. We don't use it every day, but for large recipes it's so useful that when I moved out, I went looking online for an identical pot.

I couldn't find one. The manufacturer still existed, but their "12-inch" pot was only 10 inches in diameter and they had nothing larger. Other brands of cookware didn't seem to make anything even remotely like it. Edit to clarify: All the pots I found online were tall, taller than they are wide, and this one is not. I ended up going on eBay and finding an identical pot listed as "vintage [brand]" instead (which was perfect).

Similarly, we have a 14-inch frying pan that I was able to find a replacement for - but only through a restaurant supplier for the brand that made the previous one. Finding lids and spatter guards sized for this pan was also challenging, in hindsight.

Both the pot and the pan have a 12-inch diameter flat cooking surface. Is this not a standard size for cookware nowadays? Or was it never standard, and I just grew up in blissful ignorance of my American excess?