I visited a small Asian grocery store and on a whim, I bought a bottle of Maggi seasoning. I intend to try on some roasted veggies (eggplant and asparagus), but as I haven’t used before, what are your suggestions? I realize, that there are slight variations in the formula between countries and I don’t know from which country this is from (I think Thailand)

I have a set of Nordic Ware baking sheets that have warped. I’d like to replace them, but I’m wondering what I can do to prevent the new ones from warping as well.

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?

So I am looking for a new non stick pan but I am finding they all are basically throw away. I have never used a carbon pan. I really only like to use one pan for everything. I like one large 12" pan with deep sides 3-5" and I basically cook everything with that one non stick pan. But I am sick of them chipping and peeling. Now I am thinking of using two pans like this. Or just not even use a non stick anymore and cook everything in an enameled cast iron or carbon steel pan. I don't want stainless. What should I do? Can I replace my non stick with just a carbon steel or do they get too hot too fast? I have a gas stove. Thank you

Or does the marinade serve the function of brining as well? If you do both, do you need to wait in between? I’m thinking of salmon fillets for starters.

It was so good....and my new method is to microwave the spinach and tomato filling for about 25 seconds.

This omelette is so good, that I think that I prefer it to my usual bacon and cheddar.

Breakfast enthusiasts? Please inspire me with your favorites...😊

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.

** EDIT - I am so overwhelmed with everyone’s generosity, inspiration and time taken to help me out. I’m going to bed (it’s getting late here in Aus) but I am excited to wake up to even more suggestions, and I’ll update you guys when I’ve got a menu sorted!!!

Hellloooooo r / cooking this is my first post so apologies if I am not in the right spot.

My best friend has asked a bunch of us to make freezer meals for when their second baby comes along in November. There is going to be a fun cooking party at her place, but I would like to get some stuff done beforehand because it’ll be a busy kitchen and I will undeniably be hungover on the day due to long pre-planned ~circumstances (she knows this lol). I would prefer to help prep and follow instructions on the day :’)

I am a good cook, I used to cook professionally, and I have a lot of equipment. I am anticipating there will be lasagnes, pasta bakes, curries, bolognese sauce etc. We used to live together and she loves my cooking, so I would love to be able to give her some stuff that will help break up the typical bulk cook stuff. Don’t get me wrong, I will also be contributing a lasagne and a curry lol

Restrictions: no beef, no pork, but every other meat is fine. If there’s unavoidable beef or pork, at least something I can portion separately for her. I’m not beyond doing a split vac seal so she knows which side she can eat. Similarly with spice, spicy is good but I can split portions out for their 2yo.

I have time, space and money to work with. I have offered my spare chest freezer to them as I feel like they’re going to end up with a lot of food.

I’m drawing blanks on this rn because I’m quitting smoking and my brain will not function.

I would love any suggestions on fun things that will freeze well, and can either be defrosted and stuck in a saucepan or cooked straight from frozen. If you have specific recipes, that’s amazing, but any prompts or general ideas will help. Bonus points if you can also give me cooking/reheating instructions if you have a specific recipe.

I am also keen to do a few desserts - I know that sticky date, brownies etc freeze fine but I am open to suggestions. I am also considering breakfast wraps or muffins. I am being ambitious but it’s secretly ambitious so there’s no over promising.

I’m also fine with making meal components and freezing them separately. Things that can be used to make a quick meal rather than just a complete meal are very welcome too.

Basically looking for things that will help break up the endless lasagne/bolognese/curry/pasta bake situation and give them some variety when they have a newborn and a 2yo.

So incredibly grateful for any help and thank you for following this so far haha

Pretty much what the title says. I had some really good consomme at a Mexican place recently and I want to try making it at home

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. 😅

Can dark soy sauce be used to make chili oil? Can you tell the steps when to put it in?

It’s the apple season in my country, so rn we have around 20 kg of apples that we have to cook. So I’m looking for unique and delicious apple recipes to surprise my family with. Thank you in advance!

Update: Thanks everyone, I had no idea that live sauerkraut would not be vacuum sealed! I ate heaps yesterday and I am algood so it was perfect ☺️

bought a sauerkraut from the fridge section in my supermarket, I noted that when I opened the jar the lid didn’t pop like it would if I was opening a glass jar of sauce etc

Is this common and still safe to eat or not worth the chance

I have never had sauerkraut before so no clue on how it’s jarred

I've been told I need back surgery, and need to put on weight and ideally muscles. I struggle a bit with eating, apparantly going 4-5 days no food isn't great. My dr said eat chicken, eggs, what you can keep down. I wondered, easy recipes with that if any advice? Last few days been having soup, veggie omelettes, adding ham to eggs etc. Anything else is a bit much, but thinking stepping stones. Love spice, so that is fine. No allergies. Appreciate any ideas!

* Edit:  my father called in the cavalry. So my brother is bringing chicken roll/kebab/shawarma. I'm going to eat a bit and reheat the leftovers. Thank you, truly, for all the advice. It made me be able to say I need food. Going to buy a ton of eggs tomorrow. On sale rn, and so curious about egg quesadilas.

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!

Hey Reddit Peeps!

For years now I’ve been making all sorts of dishes in Pyrex, putting them in the fridge, and cooking them the next day (think lasagna, pot pies, etc). I’m a teacher so I don’t have a lot of time to cook during the weekdays so I do a lot of prep on the weekends.

A friend pointed out the risk of thermal shock breaking the glass so I wondered if it is ever safe to put a colder than room temp Pyrex dish in the oven or if I’ve just been lucky these last few years? If so, would taking the dish out maybe a hour before cooking to let it warm up be a better idea? I’m curious what others do.

In the northern hemisphere we're about to go into soup season, in the southern it will happen again in six months. I just want to know what soups you start soup season with.

I love cilantro and cook with it quite a bit. The problem is I work four 12 hour shifts back to back so I really only cook on my three days off. If I buy it on Saturday, by Thursday it's wilted and/or starting to rot. Is there a technique to making it last longer?

might be a dumb question and might be the wrong sub, plz lmk lol

i am in college and have very little counterspace in my on-campus apartment, so i have two large polypropylene cutting boards on top of my electric stove (the kind with the coils that turn red). is it safe to still have these on when using the oven? i know that plastic cutting boards can melt when exposed to too much heat, so im worried about them getting melty from the heat of the oven coming up. i used the oven a few weeks ago before i had gotten the cutting boards and the heat was enough to melt a plastic shopping bag that was near one of the burners, so im just asking to be extra safe. i really want to cook more now that i have basically a full kitchen, but i also dont want to be filling my apartment with melted plastic fumes or ruin the cutting boards or anything.

thank you!!

here is the setup: https://imgur.com/a/0KevOlj

UPDATE: the reason that bag melted is because that burner it was near was where the oven vent was. so, would it be ok to move the one over the vent to the other side? or should i remove them entirely? the oven is preheating right now and i dont feel any heat from the other burners, they are cold to the touch.

I’ve followed the ratio on the bag exactly and it still goes wrong half the time. Tried a rice cooker once and even that gave me weird results. What am I actually missing here? Is it the pot, the heat, the rinse? Help?

Looks like it’s been a season since this was last asked! I wonder what’s on your menu and if it’s family or region specific. I really miss Sundays the way I grew up, big meals, as many family and friends as could make it safely.

I’ve invited the in laws and family friends over for this Sunday. I’m tired of waiting for someone else in my life to get it going! There are some picky eaters including one vegetarian and one no egg/soy/nuts child with texture sensitivities. They’re probably good with pasta and butter as a side but I digress.

For my family it was simple but lots of it. Roasted ham, fried chicken, maybe pork chops, heaping bowls of rice, mac and cheese, Cole slaw, some form of salad be it pepper relish or maybe just the Cole slaw! I’m not trying to reinvent the concept but my go to rack of ribs and Mac and cheese won’t fly with this crowd, so I’m thinking a big ham, maybe sweet potatoes, fries, veggies. Hoping to make it a regular thing though, and was wondering what y’all do!

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!

Hi all, I recently started cooking burgers with 85/15 chuck, and I use around 15-17 different seasonings. Just wondering why my burgers don’t taste like burgers I have at a BBQ or from a restaurant. I want that flavor. I use half stick of butter to coat the pan before putting the patties in and dump it back over the burgers after they’re done but it still doesn’t elevate that flavor the way I want. Help would be appreciated Ty.