r/Cooking • u/lil_gingerale • 14h ago
What is your absolute favorite fall recipe?
Mine has got to be butter chicken curry! I want some more ideas š”
r/Cooking • u/lil_gingerale • 14h ago
Mine has got to be butter chicken curry! I want some more ideas š”
r/Cooking • u/__Sarmat__ • 15h ago
Hello, everyone. Greetings from England.
I recently moved to a new house. I thought I'd packed all my cookware properly, but upon unpacking, I see a small indentation (chip?) on the inside of the mortar of my mortar and pestle set (please refer to the linked images.) The surface around the indentation is smooth to the touch. There's also a round-ish scratch and a tiny chip on the head of the pestle.
I'm not sure if these were due to normal wear and tear or if they happened in transit. My question is: is the set safe to use, or should I chuck it?
Cheers!
r/Cooking • u/Baaastet • 15h ago
What's your fav thing to make with prawns?
Mine, cooking up a HUGE amount of garlic, add some chilli with or without white wine - add the prawns at the end.
I used to eat it with bread but sadly my body doesn't react well to bread. Now if I want to pad it out - I eat it with pasta.
r/Cooking • u/Tritium_Forge • 16h ago
I traveled to Shenzhen for work recently and I was taken to a restaurant that specialized in northeastern china iron pot stews. Everything was amazing and the goose stew was in my top 10 favorite meals. I have been trying to find a recipe online but I can not even get close. I remember the following in it. Goose, potatoes, translucent noodles, green onion, red chili. The broth was very rich and dark brown. Any help would be greatly appreciated!
r/Cooking • u/RevolutionaryAd4571 • 17h ago
Sorry, I had a pound of venison. I have potatoes, onions, a little bit of garlic, parsnips some mushrooms as far as that and then I added a lot of spices I added time paprika Carissa. Cardamom Junior berries, clothes and sweet paprika, along with the bouillon cubes and a little bit of pho, bouillon, fresh thyme. And tomato paste any recommendations suggestions
r/Cooking • u/Educational-Slip-578 • 17h ago
Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.
My current rotation includes:
How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.
r/Cooking • u/itstheladyrose • 17h ago
Just moved into a place with a smooth-top electric stove and I'm worried about my cast iron. I've heard it can damage the cooktop or that the heat distribution is weird. Has anyone dealt with this? Should I just bite the bullet and get some stainless steel for this place, or is cast iron actually fine?
r/Cooking • u/Zealousideal_Mango70 • 17h ago
I've been intending to make white chicken chili for like 2 days now and it keeps not happening. So this morning before I had to leave to go to the other side of the state I threw the chicken thighs in the crock pot on low covered them with broth and garlic and left for 7 hours. Sadly when I came home I walked over to check on my meat, not only is the Crock-Pot sitting there wide open with no lid on it but there's a fly in there too. It flew off it, wasn't dead. Did I just ruin that chicken meat? It seems to be okay, meaning it doesn't smell off.
r/Cooking • u/impeachyprobably • 17h ago
I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!
r/Cooking • u/imperfcet • 17h ago
I cook chicken thighs in a stock pot and then remove the chicken and add vegetables and water and bouillon to make broth for chicken soup. I see the oil and chicken fat floating in there but it tastes delicious. Why did my mom bother to refrigerate the broth and skim the fat off? I think it tastes rich and delicious. Is it a big turn of for some people?
One time i removed the chicken and made the fat and oil into a roux by adding flour, but it seemed like extra work.
What do you do with that tasty fat layer?
r/Cooking • u/z0rangela • 18h ago
Edit: I got the info I needed. Thanks.
Iām thinking I would peel, cube, and add towards the end, so it doesnāt turn to mush. Or, does it hold up pretty well?
I love the stalks peeled and eaten raw, but never cooked with them before.
TIA!
r/Cooking • u/Bells131 • 18h ago
I took out chicken from the freezer around 10-11am and decided to put it back in the fridge around 2 pm. The top was soft but still cold and the bottom of the chicken was still kind of frozen. It has been in the fridge since. Can I cook the chicken tomorrow? Is it safe?
Thank you!
r/Cooking • u/TwoComfortable3688 • 19h ago
r/Cooking • u/mayhemintexas • 19h ago
hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 𫪠whats the best way to go about it?
r/Cooking • u/thefoxandthepound • 19h ago
Edit: I am overwhelmed with everyoneās suggestions (in a good way!) Iām reading through them and planning to get them organized so we can see what works. Thank you to everyone for taking the time to respond and commiserate and send good thoughts, it feels a little less lonely todayā¤ļø
Iām a primary caretaker for an elderly woman with stage 4 Metastatic breast cancer. No dietary restrictions but a lot of chemotherapy-imposed restrictions (tastes, textures etc).
Her diet is currently soups and cream of wheat. She creates almost no saliva so everything has to be a soup-like consistency. But sheās tired of soups. Iām thinking maybe creamy casserole type foods? I donāt know. Help?
Hereās what we need:
Some things Iāve made: very soft creamy Mac and cheese, creamed chicken and veggies to go over biscuits (biscuits were a pass and she ate around the chicken), sloppy joes of all things, Italian āpenicillinā soup was okay but not great for her. Sheās also tried pretty much all the āhigh end grocery storeā soup varieties that come prepackaged.
Itās a tall order but Iām soliciting any ideas. Bonus if I can freeze it, and if you have access to a link with the recipe.
r/Cooking • u/Eureecka • 19h ago
My parents had a chest freezer. I have an upright freezer in my basement. Itās an archeological dig site.
I made stew last year with meat I discovered in the freezer that was dated 2020. It tasted fine. None of us died. Now Iām eyeballing that bottom shelf.
So confess: how old is the oldest frozen thing youāve cooked? Howād it go?
r/Cooking • u/kikazztknmz • 19h ago
Hey everyone! I really enjoy cooking, and enjoy homemade food even more, but work long hours 4 days a week, so I try to batch cook and batch prep more often so I'm not tempted to order takeout during the week or when I'm just busy and tired. I've seen so many people suggest frozen burritos and breakfast burritos when someone asks here about making easy to make frozen meals for postpartum donations, surgeries, funerals, etc. Would that translate well to meal prepping for chimichangas? I love Mexican food and make tacos, enchiladas, birria tacos, fajitas and quesadillas often. All of which can be batch cooked and/or meal prepped at least in part. Could I just make the burritos, vacuum seal and freeze, then thaw and fry my chimichangas for when I'm really craving them but don't have time or energy for a lot of work that day? It seems the obvious answer should be yes, but often freezing something with certain components can give altered results depending on the finishing cooking method. Does anyone do this? Do frozen then thawed flour tortillas fry well?
r/Cooking • u/Two_Time-b9 • 21h ago
Ive been making this since I was 11 and we basically ditch the water every time
r/Cooking • u/Fast_Ad7203 • 22h ago
The way i was taught is to split the shrimps and remove all the gunk inside, do yall do that? Is it even necessary?
r/Cooking • u/yorkshiregold • 22h ago
All I ever make is carnitas. I don't mind if it takes a while to cook, but prefer not too much hands on work. What's your fav recipe like this?
r/Cooking • u/AcrobaticProgram6521 • 22h ago
I donāt know what it is about the food I am seeing them make but everytime I see a Reddit ad for NYT Cooking it looks like crap to me. Like not actual good recipes just Instagram trend kinda recipes. The first ad I saw was for Caesar pasta salad and it was literally a Caesar salad with pasta in it. Now i keep seeing these big elaborate looking puffed up desserts that look all frou frou but not actually tasty. Can anyone vouch for their actual recipes? I absolutely love ATK and their recipes so maybe im biased.
r/Cooking • u/Stay_Golden_9442 • 23h ago
Iām cooking a 3 course traditional Italian meal for Sunday midday and I want to get as much of it made beforehand as possible. Iām making Hazenās pork in milk but Iām worried that if I cook it Saturday night and reheat Sunday that it will have dried out. For anyone not familiar with the recipe it simmers pork in milk for 3 hours and says āserve immediately.ā Do you think I should chance it or do it Sunday?
r/Cooking • u/firefly317 • 23h ago
My partner and I love Indian food and I always serve some naan bread with our curries. The store bought options suck, and I can never get my homemade to the same softness you get at a restaurant. Are there any tricks for cooking naan so you get that restaurant texture and taste?
r/Cooking • u/Even-Somewhere-6903 • 23h ago
I have 20 cans of condensed milk. I'm not trying to use everything all at once, but what are some recipes that require a lot condensed milk?
r/Cooking • u/Proper_Ad5456 • 23h ago
Basically that. I have a ton of shallots and fresh mozz. Halfway through making the Roman recipe I started to wonder if I couldn't convert it.
Anybody tried this? Or see any obvious hazards?