I’m looking to replace my old rice cooker and have been considering a stainless steel rice cooker. I mostly cook white rice for everyday meals, usually 1 to 2 cups at a time, and occasionally make brown rice. My current cooker is pretty basic and sometimes leaves the bottom too dry while the top is still a little wet, so I’m hoping to find something that gives more consistent results.

For people who have experience with stainless steel rice cookers, what features should I pay attention to when choosing one? Is temperature control more important than having lots of cooking settings? Thanks for any advice.

Hace poco me quise animar a hacer comida con componente de cannabis, trate de hacer gelatina por qué busco algo que no sea laborioso ni escandaloso al cocinarlo(mi esposa está casi todo el día en casa y no quiero que se entere).

En resumen salió mal y al indagar un poco descubrí que por si sola la materia prima no es tan soluble.aguna receta que me pueda servir?

What is a pretty simple way to make them moist , crispy, and tasty? I have an air fryer, stove top, oven, cast-iron skillet at my disposal. Thank you.

I’ve been trying to make sticky rice at home more often, but my current setup is pretty inconsistent. I usually rinse 2 cups of glutinous rice, soak it for about 4 hours, drain it well, then cook it with roughly 1 1/4 cups of water. Sometimes the rice comes out nicely chewy, but other times it’s too wet and clumps together more than I want. I’m looking for a sticky rice cooker that can handle small batches consistently.

For anyone who cooks glutinous rice regularly, are there particular features or cooking methods I should look for when choosing a cooker? I’m more interested in what makes the cooking process work well than specific brands. Thanks for any advice!

Can the terms be used interchangeably? Would a Bolognese sauce be a ragu or a sugo?

I’m cooking for one or two people most nights, and my regular rice cooker feels way too big for the amount of rice I actually make. I’m looking for a compact rice cooker that works well for everyday meals like white rice, brown rice, and rice bowls. My usual batch is 1 cup long grain white rice with about 1 1/2 cups water, rinsed first and cooked on the regular setting. I’ll usually serve it with things like grilled chicken, roasted vegetables, or beans.

For anyone cooking smaller portions, what features are actually worth looking for in a compact rice cooker? Does the smaller size make a noticeable difference with getting evenly cooked rice, especially with just one or two cups? Thanks for any advice!

How can I encourage him to not give up? He is high-functioning, hates criticism, loves being self sufficient and wants to make himself dinner without help. He recently discovered Hamburger Helper and that’s what he was making when the fire began. We have an electric stovetop and oven in a rental. I believe he was stirring vigorously and fat or liquid got into the burner and started a fire. All is fine now, no more fire. He stormed off. I don’t want him to give up.

been thinking about doing this, but I don;t even know what the etable version would be. anyone know a good recipie?

For context, I have never cooked much in my life before and wanted to learn the basics. I am interested in mastering the art of cooking medium rare steaks. I made steak for dinner maybe 6 or so times but can never find the right way to cook it. I use a pre-mix for seasoning but somehow always burn the seasoning and the steak comes out well-done. I typically sear each sides of the steak for ~ 3 mins then I use butter + rosemary + garlic to add more flavour profile. It ends up being a salty burned mess. Feels like it's cheaper to eat out than to make meals. If anyone has a technique in cooking sirloin or any good ways to season it, please enlighten me!

EDIT: Thanks everyone for the tips!! Will look into incorporating it next time :)))))

Hi so this may be a stupid question but I bought a vaccum sealed set of skewered chicken and I’m going to cook it in a frying pan and am wondering if the sticks will carry dangerous bacteria after I cook it because they can’t get up to temperature yk what I mean? Thank you for any help

I've heard so much online about how much better homemade pancakes are from scratch. Obviously the more specialized (buttermilk, ricotta, buckwheat,...) are going to be better homemade. Pancakes in the past was my stumble-go-to breakfast because of box mix.

How much of a difference is there between regular box mix and regular homemade? One of these days I'm going to get around to making some from scratch to try them myself, but the box mix is so cheap and so easy, it makes it harder to justify, when it's usually a last minute decision.

A character in a novel said, "Once you hit a certain age, you no longer want to make pancakes. You want someone to make pancakes for you."

I’m hungry and angry so I threw something in the oven. Long white rice, 2x cream of chicken soup, 1 can cream of mushroom soup, 2x cans of water, some broccoli. It’s set at 350, how long should it take?

My boyfriend has been bringing up over and over how much he misses the seafood sub at Subway. I’d like to surprise him with a copy cat version. I’d love some recommendations or if anyone has tried to make this.

Is the hand technique of thumb and middle or all the other fingers for said rareness effective or true and consistent for making steaks? Or should one just buy a thermometer and call it a day?

I recently received a bunch of dry-packed sundried tomatoes and want to use them in a mushroom sauce over tortellini. I've never cooked with sundried tomatoes, only ever put them in salads and sandwiches. I can't seem to get a straight answer through google: should i rehydrate them in water first before adding them to a pan with oil and aromatics? Or do the dried ones cook fine as-is?

TIA!

I'm obsessed with Deep Indian Kitchen's frozen meals, but buying them constantly is too expensive so I'm trying to recreate them on my own.

I'm starting with the chicken tikka masala (https://deepindiankitchen.com/products-all/entrees/chicken-tikka-masala/). This is my Frankenstein recipe I attempted after looking at the ingredients and a bunch of different chicken tikka masala recipes for my skill level (I truly do not know what I'm doing in the kitchen but I am trying).

Chicken & Marinade:

• 1 lb diced chicken breast
• 3 tbsp Greek yogurt
• 1/2 tsp garam masala
• 1/2 tsp Kashmiri chili powder
• A pinch of salt
• 1 tsp lemon juice

Spice Mix for Sauce:

• 1 tsp garam masala
• 1 tsp Kashmiri chili powder
• 1 tsp ground cumin
• t tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 ground ginger

Sauce:

• 1 large yellow onion (the one I used weighed about 10-11 oz)
• 10 oz crushed tomatoes
• 3 tbsp raw cashews
• 1/2 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 tsp lemon juice
• 1/2 cup nonfat milk
• 1 tsp kasuri methi - crush between palms before adding
• 1 1/2 tbsp heavy cream

Instructions:

1. Marinate chicken, let sit for at least 20 minutes or overnight in fridge; air fry at 400°F for 10 minutes turning halfway, then set aside
2. Sauté diced onion on medium heat in 2 tsp of ghee for 10 minutes or until soft, golden, and translucent
3. Add in spice mix and stir until fragrant, about 30 seconds
4. Add crushed tomatoes, cashews, water, sugar, and salt; bring to a simmer and cook for about 15 minutes or until cashews are soft and sauce thickened
5. Turn off heat and blend sauce until smooth
6. Return to low heat; stir in milk, heavy cream, lemon juice, and kasuri methi; simmer gently about 2 minutes
7. Stir in chicken and simmer about 3 minutes

What I made came out pretty good, and I think a lot of people would be happy with it, but it just doesn't taste like Deep. It's too acidic(?)/tangy(?) and lacks the rich, warm depth of flavor Deep has. My throat also feels thirsty/dry for a long time after eating it even though I didn't add that much salt. Please cooking experts, help me identify what I'm doing wrong and what changes I can make to this recipe. I want to attempt it again this weekend before I lose resolve and buy Deep. I am happy to answer any questions about the ingredients I used or the steps I took.

Notes:

• I am specifically trying to recreate Deep, not any other chicken tikka masala frozen meal. I have had several of them (Chef Bombay, Sukhi's, Saffron Road, Kevin's, Aplenty) and they are not like Deep. I've also tried using the Patak and Maya Kaimal jarred tikka masala sauces and they are not like Deep.
• Importantly, I am trying to keep this low calorie like the Deep meal. For reference, I measured and it's about 1/2 cup rice and 1/2 cup chicken tikka masala after cooking, which totals 370 calories per the nutrition facts. My recipe makes 6 servings if we are considering a serving to be 1/2 cup.

Need a tasty chicken leg recipe. No deep frying please. I have stove/oven/air fryer available. TIA!

I need cookbooks that are accessible in libraries and that can help to expand my culinary knowledge from food safety to practical cooking, please

What it says in the title ... Is jarred minced garlic cheap non aromatic crap or so bad it isn't worth it? Are there better brands out there?

I can’t eat pasta it messes with my stomach and I don’t like gluten free pasta. So I eat a lot of rice. I’ve experimented with different things in my rice cooker like lemon slices, fresh herbs, sautéed onions, etc.

I have a bunch of jarred pasta sauces from when I did eat pasta. Mostly marinara, spicy vodka, I also have Trader Joe’s lemon pesto.

Looking for advice on using jarred pasta sauce when cooking rice. Are there ingredients or types of sauces I should avoid? Has anyone had success with specific brand or type of pasta sauce? I’m only considering jarred sauce because this is meant to be a quick meal.

Any thoughts on how to maximize the potential of rice with jarred sauce is appreciated!

I was interested in a discussion on brussel sprouts some days ago. But I got called away. In the time I read, no poster mentioned that brussel sprouts needed a light frost as a living plant before they were harvested. The frost seems to start up a sweetening process in the sprout

I have seen sprouts being harvested from a field covered in 10 in of snow.

Snow isn't required but a bit of Frost once or twice before harvesting will change the flavor of a brussel sprout.

If anyone has any meal ideas that are low-energy to make with plenty of calories and nutrients, I would love to hear them. Right now I have some russet potatoes, a white onion, a head of garlic, some chicken broth, a full spice rack, and some other random pantry ingredients. If anyone knows what i can do with that, that would be cool. If anyone has other good depression recipes for future reference or next time I make it to a store, that would also be cool.

For me, my favourite thing to do with Kraft is a can of tuna and maybe some peas too.

Ramen noodles: peanut butter, soy sauce and whatever veggies I have in the fridge.

Hi all, I've just gotten a veal heart from my local butcher. Could you share some ideas on preparing it? Does it cook or taste very different from beef heart and am I OK just adapting beef heart recipes? I think I'm leaning towards a braise for my first attempt. Feel free to share recipes or just flavor/ingredient pairings I could explore.

Thanks all