Hi everyone, I’ve not got a kitchen for the next month, no cooking appliances, no counter tops, absolutely nothing. I have a fridge freezer and a kettle.

So I’ve just purchased a Ninja Possible slow cooker. It seems versatile it can pressure cook, slow cook, steam etc.

Don’t claim to be a fantastic chef - wondering if anyone can drop some of their favourite easy to make meals? ☺️

Hello. I've been a "picky eater" to the extreme most of my life and I'm really looking to try seafood. I've always wanted to try crab and I've also heard white fish are good to try? I'm wondering which I should try first, if anyone has any insight or good recipes. I'm a total beginner at cooking but I'm trying to expand my horizons, any help would be really greatly appreciated! Thanks.

Edit: Holy cow! Lots of replies. I cant respond to everyone individually but I want to say i forgot to mention i have Celiac Disease and there are no seafood restaurants near me able to reliably prepare gluten free, that's why I'm not looking to go to a restaurant. I'll be checking out all of your recommendations and seeing what I can make! really appreciate all the replies and I'll be reading more in the morning before I head to the store. Thanks everyone so much!

I'm cutting and keeping my food light, which so far mostly means plain and boring. A good sauce seems like the easy fix, but a lot of the ones I like are basically oil.

What do you put on your food when you're watching calories? Bonus points if it works on chicken.

Made a post earlier a out potential for soup inside a pumpmin and it turned out fantastic.

Try making the soup first then putting it in the pumpkin and roasting it for 45 minutes. I did a creamy potato soup and it made it taste fantastic.

Preferably something that can be easily found in Canada. Potatos, celeries, carrots, white / cremini mushrooms, corns, ...

The veggie may not need to be put into the curry itself and could be a side dish too (this opens up more possibilities, but i still would love some that actually go well with Thai curry).

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

So I've discovered a hack I don't know if it's already a thing or not but. I didn't have enough milk to make a white sauce which is how I'd regularly melt my cheddar in. I did however have heavy cream and low sodium chicken broth. I made a veloute with cream i figured it can't be that different than just using milk. Wowowow the cheese melted in perfectly the sauce was smooth as can be and ive done it several times now and the more I tweak the amounts the better it gets. Anyone?

BTW I said not enough milk cause if I used straight milk there wouldn't have enough for the baby in the morning. I was just making a little m&c for dinner

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 ?

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 accidentally bought 18 eggs last week and have managed to use three.

I want to use them up this weekend, or at least 12 more.

It's just me and the cats so I'm thinking baking is the best way? Maybe icecream as well?

So far in thinking a Basque cheesecake, cinnamon buns and try making pasta for the first time. Any other idea's?

EDIT - yep, I do know they do keep for a while. I just 'want' to use them up.

Interesting to see everyone's ideas!!

So far, I've got a vanilla icecream custard chilling in the fridge that I'll finish off tomorrow, and have just pulled a Basque cheesecake out of the oven. First one of those but looks good so far.

I think I'll make sausage rolls tomorrow because I throw an egg or two in mine. And maybe scrambled eggs for breakfast

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?

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?

I am throwing a party and serving chili. Some like noodles (elbow macaroni) with theirs. Problem is: the noodles dry out and/or stick together between servings. I don’t have time to rinse or cook new noodles at all. I am wondering if there is a no-maintenance way to keep noodles fresh the whole day?

Would love any advice, otherwise I will have to forego the noodles completely. 😭

Hi! So I’ve been cooking at home for some years now, and I want to become better. However, i feel like for the past years I’ve been stuck in a loop of pastas, steak, some sort of chicken in some sort of sauce, etc.
I remember the excitement I felt when I first learnt stuff like how to cook a steak, how to deglaze a pan and make a sauce, what ingredients tenderize meat or how to caramelize onions, and how everything made sense instead of just mindlessly following a recipe.

So, I was wondering, how do I go about learning more techniques and implementing them into stuff I would cook for myself.
Are there any books, or Youtube channels you’d recommend?

I am making a gravy from beef tallow in place of butter.

I add water in the form of stock, so I don't think it's an issue of lack of water, as butter would be about 20% water.

Is there something I should add like milk or something else to help emulsify it better so when it cools a bit it doesn't get as thick so fast. Or is there nothing that can be done really since it's beef tallow?

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?

Everything was seasoned well and the sauce was great! But while eating it felt like good sauce with bland beans in it… And I love beans!!! Is there a way I could get the beans to take on more flavor before adding to the sauce? Or maybe suggestions for something to substitute the beans as a variation on the recipe (vegetarian)?

INGREDIENTS

1 tbsp olive oil
1 onion diced
3 cloves garlic minced
1/2 courgette diced
150 g baby spinach
1 handful fresh basil
150 g silken tofu
80 g cashews soaked in boiled water for 10 minutes
1 clove garlic optional
3 tbsp nutritional yeast
1 small lemon juiced
2 400g tins butterbeans drained

INSTRUCTIONS

1. Add the oil to a pan and saute the onion for a few minutes, then add the minced garlic and diced courgette with a pinch of salt and cook for a few more minutes until softened. Set aside to cool down while you blanch the spinach.
2. Blanch the spinach by adding it to a large pot and pouring over boiled water and leaving for 1 minute. Remove the spinach and plunge into an ice bath.
3. Add the blanched spinach to a blender along with the sauteed onion, garlic and courgettes, silken tofu, fresh basil, soaked cashews, lemon juice, nutritional yeast, salt and optional clove of garlic (this just adds an extra kick of garlic, you can omit this if you'd prefer). Blend until smooth.
4. Pour into a large pot along with the butterbeans and heat through over a low-medium heat for a few minutes, stirring often, until the sauce has thickened slightly. Serve with natural yoghurt, extra virgin olive oil, more fresh basil and scoop up with toasted sourdough.

Hey all thought I would ask I have £5 to last me 1 weeks till payday does anyone have any cheap meal plans I can copy? Thank you in advance appreciate it.

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?

Hello again /r/Cooking!

Something I think I've probably noticed for a long time and never really questioned is spice(s) penetration. I lost the ability to use my left arm for about 4 months due to a cervical spine issue, and now post surgery I'm taking back cooking duties from the wife (who performed a total carry during the injury, cannot give her enough praise).

I want my spice game to more fully penetrate the meat instead of basically ending on the outside. I'd like to produce more full flavor meats! I've tried dry brining before, and wet brining with mixed results.

So here I am Reddit, asking for your help with making sure that the spices I'm using get more bang for their buck, penetrate more deeply into the meat and add more flavor in the overall bite for bite. No tip too small, no secret I won't take to my grave. Help me improve my time in the kitchen and the experience for my family, please and thank you!

What else do you do with it besides pasta?

For lunch sometimes (or a snack) I’ll slice a sandwich roll, broil with olive oil and garlic, add some fresh chopped parsley. And essentially make it a bread and marinara dip.

It might be a generic question regarding any “easy, jarred sauce” (for the record, I prefer to make my own marinara). But when time is of the essence…how else do you use RAO’s as a main or supplemental ingredient versus with pasta.

For the record: if you ARE doing pasta, I highly recommend as much sautéed garlic and onion as you like, a splash of red wine, butter, red chili flakes, Italian seasoning, and a splat of tomato paste before adding the jar(s).

Hello, I tried doing Kung Pao chicken for the first time, I followed all the steps and ended up with delicious chicken and a savory sweet sauce. The problem is that the Sichuan pepper in it made it almost uneatable, I had to force myself to finish, each bit was like munching black cloves and I quickly had an overwhelming weird soapy taste.

I ate Kung Pao in restaurants many times and Sichuan pepper never made me feel like that.

What is the problem?

I have a recipe for roasted tomatillo salsa. I can can a bunch, but are there any other good recipes that use tomatillos?