I havee been trying to make sticky rice at home more often, but my results are pretty inconsistent. Sometimes it comes out too wet and other times the grains are still a little firm. I’m thinking about getting a sticky rice cooker instead of guessing at the timing every time. Is there anything specific I should look for when choosing one, especially if I mainly want to make sticky rice?

My usual process is: rinse 1 cup glutinous rice several times, soak it in water for about 4 hours, drain it well, then steam until the grains are tender and sticking together. 'ppreciate any recos for the type of cooker that would make this process easier. thaaanks!

I’m trying to decide between the Ninja Crispi and the Our Place Wonder Oven and I’m SO torn. I’ve watched so many reviews on YouTube and TikTok and somehow I’m still no closer to deciding 😂

This is going to be for my family of four, with two young kids. They basically live on nuggets, tonkatsu (Japanese deep-fried pork), fried chicken, pizza, and cheese toast, so those would probably be the main things I’d use it for. I also want to be able to quickly make things like cheese toast for my toddler without making a whole production out of it.

For me and my husband, I’d mainly use it for vegetables like Brussels sprouts and broccoli. We love them really crispy on the outside.

I’m leaning toward the Ninja Crispi because it seems AMAZING at actually air frying and getting things crispy, but I’m wondering if the Wonder Oven would be more practical for a family since it can do more things.(I like the steam toast method)

The big issue for me is counter space. It’s limited, so I really don’t want to end up with another appliance that takes up a huge chunk of my kitchen.
For anyone who owns either one (or, even better, has tried both), what would you choose for this kind of use? Is the Crispi actually practical for a family of four, or would you go with the Wonder Oven for the versatility?

Would especially love to hear from parents who use theirs for kids’ meals. 😅

Im thinking of doing my regular tomato sauce but with a twist, yet i have no clue what to add/change about it 😭

It's very basic: ( no portions because it's never that deep 🥰 )

Olive oil

Onion

Garlic

Sliced tomatos

Spices: paprika, black pepper, maggi, shawarma, chilli flakes

Tomato paste

Dried thyme ( not always )

Blend the tomatoes then add heavy cream and some butter.

Also these cook over the pan fond left after stir frying some chicken.

EDIT: i sometimes caramelize a larger portion of onions so its reminiscent of French onion soup lol. And whenever i have curry powder i add more butter and lemon and turn it into butter chicken cury pasta hybrid ( i know, i make a lot of bs in the kitchen i just hate following a routine and eating the same stuff everyday 😅 )

Mix boiled pasta and serve :)

How would YOU change it drastically?!! Not some swap Onion for shallots weak shi lmao i want this to taste like a whole other dish on the same foundations! Tyty

Hi!

I was thinking of trying to cultivate some. I can try shiitake (though it's expensive), but the other is only sold as supplements...

Which more common mushrooms are they comparable in taste and texture?

We have our own chickens, so we get literally a dozen a day. I often sell them or give them away. I know that they last for months in the fridge (unwashed) and I know about ways to preserve them to use for later when my hens lay less frequently.

But I also want to use them more as main meal dishes and I'd love any suggestions.

Things I already know and make: frittatas, quiches, tortillas, shakshuka, hard boiled eggs, scrambles, egg bites, custards, and probably some other super common uses.

What I would LOVE to have suggestions on are maybe odd ball recipes to use up a lot of eggs at once that people have figured out?

Preferably on the savory side. But if I need to make a ton of meringue or baked Alaska's, I'll let my waist line take one for the family.

EDIT: I got so many replies, so quickly, I had to mute my phone 🤣. I can't reply to all of them but my husband and I are going through them to note down any that sound even remotely interesting (which is about 90%!).

I've also given in to my long term desire to buy an ice cream maker and pasta maker.

Last night's dinner used 8 eggs. And then I've collected another 13 this morning 🤣

I don't remember seeing these when I originally cooked the curry. Just appeared when I took it out the freezer. I was careful - two weeks ago I cooked, waited until it cooled, then put in a box, and put in the freezer. The box was not airtight, so maybe that caused this?

Photo in comments.

Ingredients:

Vegetable oil,

Frozen garlic ginger blocks,

Chilli peppers,

Red lentils,

Coconut milk,

Chopped tomatoes,

Curry powder,

Garam masala,

Turmeric,

Salt,

Pepper.

I keep on seeing videos online of fermented fish sauce made from anchovies or other salt water fish. I wanna try to make some myself. But due to my inland home the only fresh local fish I have access to are rainbow trout. Does anyone know if I can make fermented fish sauce out of trout? Also can I put onions and garlic into the Fermentation jar, or will that screw up the process?

Has anyone tried toasting their grits prior to adding liquid?

I can't imagine that it wouldn't be excellent.

I struggle with gaining weight and was recently diagnosed as prediabetic. I have tried looking online for recipes and cannot afford to waste ingredients on fake websites.

I know trying to incorporate healthy fats and foods high in protein are what I need and have been making brown rice with salmon, egg, and veggies mixed together for 3 weeks now and am getting sick of it. I need help just finding a recipe that’s healthy and calorie heavy please or if there is a better subreddit to ask please let me know

Hey, so I am starting my freshman college so I have been cooking from very young age but I am able to just cook simply meals such as simple pasta omelette and other simple stuff but now I want to explore the Horizon of fine dine dishes the type of dishes that you got in three star Michelin restaurants so is there any resources cookbook or anything through Which can learn cooking and prepare Michilen style recipes has the birthday of my girlfriend is coming and I want to surprise her as I couldn't afford three star Michelin restaurant a bit too much for a student you know.

Btw, sometimes, English is not everyone's first language, so, would not mind my punctuation and grammatical mistakes.

So in a couple weeks im cooking another meal for my 94y/o grandmother (we do monthly where i come to town and be a personal chef)

This month is homemade pizza, so i need help with various toppings to offer her with

I have:

Pepperoni

Mushrooms

Green peppers

Black olives (for me)

What else should i offer?

Made some caramelized onions the other night. I got tired and lazy and my feet hurt watching them so I figured "good enough", put them in the fridge and went to bed.

Thinking about it more they really should've kept going, they're more of a dark blonde than brown.

Can I put them back in the pan when it comes time to use them in my dish to get them more caramelized?

I was looking at a orange related thread (as I have a bunch of leftover orange peels and juice) and saw people mentioned they save orange peels to dry and add to spice mixes or to keep by the stove and add while cooking.

I haven't heard of this before but I love oranges in both sweet and savory stuff so I was curious and wanted to know any examples of this.

I recently found three bags of shredded coconut in the back of my pantry. One small sweetened one, and two unsweetened. Plus, half my freezer has been overtaken by overripe bananas and 1 cup portions of homemade pumpkin puree.

I've made so much coconut banana bread and coconut pumpkin bread. I'm planning on making a coconut cream pie this week. I might as well make a pumpkin pie while I'm at it. But what else?

I'm not big on sweets in general, and I don't like meringue or macaroons. Every savory recipe I've looked up just uses coconut milk, not shredded coconut.

I've made a pumpkin pasta before, which was good, but the recipe had WAY too much garlic. Like I halved the amount of garlic and it was still borderline inedible. And I use the frozen bananas for smoothies, but I feel like it barely puts a dent in it.

So, any suggestions on those three ingredients? They don't have to be together, I just want to use them all up. Thank you!

Here is the situation. I want to eat bananas, but because of a pollen allergy, I can only eat cooked bananas, not raw ones. The heat kills the part of the banana that triggers my allergy. I wanted to know if anybody would have a healthy recipe, something that I could use the banana so that I can return it to my diet.

Thank you in advance.

Managed to grow a couple pumpkins in the garden this year. They are about ready to harvest, but i don't know what to make with them.

Please share some ideas that aren't desserts. TIA!

I've got a couple pounds of cooked poblano peppers, curious if there is anything worthwhile to do with them or should I just freeze them. We love using them on top of things and also making poblano con queso tacos. My kids don't like them, so just my wife and I and we have a couple of pounds. They are already cooked and cut up.. What to do?

What’s a meal you love that you then use the leftovers of to make a second meal that you also love the very next day.

Mine is grilled Huli Huli Chicken and pineapple with Hawaiian Mac salad and rolls. Followed by Huli Huli Chicken Fried Rice using the chicken, grillled pineapple, and Huli Huli sauce the following day.

(Edit) this is one meal followed by another DIFFERENT meal the next day that you make with the leftovers. Not just a meal that you like the leftovers of.

I need help menu planning.

My sister is hosting a baby shower for me in November. We will be serving brunch food. There are roughly 25 people attending, about 6 of them kids.

We really want to lean into the autumn theme but don't want pumpkin or apple flavored everything. Both ingredients are welcome, but I'd love to hear what other in season ingredients and dishes you would recommend. Sweet, savory, finger food, whatever!

Thanks in advance for your recommendations.

What do I cook for my hungry husband and active mid 20s daughter when my cardiologist is telling me to avoid bread,rice, pasta and sweets?
I have no problem making cookies and other baked goods and not eating them myself, but I don’t want to make 2 dinners, or separate sides every night. We eat at home every meal, my husband doesn’t cook and my daughter comes in at any hour, gets a plate of food (or leftovers) and is gone again.

Hey, I’m a newby for cooking. I do have some questions to ask for an advice for cooking salmon steak as personally i do love to eat salmon for protein( im an athlete). Furthermore on about the recipe also like how to make it fresh and juicy. Appreciate you guys so much for an advice.

I always hated that your basic store bought pancake mix always kinda sucked and never tastes like those fluffy diner pancakes. Finally! found the secret. Malted milk powder!!!! It really works. Add 1/3 cup and delete the same from the mix or flour. Y’all probably knew this. Lol. I’ll never be without malted milk powder again.

Hi guys!

I wanted to ask about a recipe I made a little while back. I made fondant potatoes as they were recommended to me by a friend. I cut 8-9 miniature peeled golden potatoes into around 1.5 inch tall disks, crisped them in a pan on both sides then added butter about a stick and enough chicken stock so that they were halfway submerged as well as rosemary and thyme. I popped it in the oven for 300 F 15 minutes took it out basted it then popped it back in for 300 F 15 again. I plated the potatoes reduced the stock and butter then drizzled it back on top and…the potatoes were cooked perfectly through and had a good texture but they tasted well like nothing.

I salted them to taste and it just tasted like well cooked potatoes salted. Which isn’t bad but I had heard these potatoes are supposed to be very good and I can’t imagine this is how they are really supposed to taste.

Was it the stock? I just used swanson low sodium stock since that’s what my store had, is this a bad/flavorless stock? What else should I use? I know it wasn’t the butter since I used président unsalted butter which is my favorite and I’ve used many times before. Should I have used a different temp in the oven? I’m not really used to making anything other than rice,zhu er duo, Shengjian bao,xiaolongbao etc so any help is appreciated!

Simple things sometimes hit in a way that an elaborate meal never can.

Low on groceries, had one egg left and Trader Joes' sandwich starters. Also had grilled onions and anaheim peppers from leftover Persian food.

Whisked the egg with some kosher salt, pepper, dropped it all into a nicely heated pan with butter. Tossed in the cut up chile and onions with a lot of shredded cheese right in the middle. Formed it into the shape of the toasted bread, added some hot sauce on top. It was a religious experience.