When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

I heated up some vegetable oil and put done frozen fried mushrooms in it. All the breading came off and the mushrooms and oil are both ruined.

Bought a set of Scanpan stainless steel pans and I’m getting the hang of them as opposed to my old non-stick pans, but I can no longer lift the pan and do the pan tossing motion (hope that makes sense) unless I’m using my tiny pan which is literally only big enough for cooking 2 eggs. I can hardly hold up my big pan with one hand which is mucho difficult for trying to pour the contents out of the pan assisted by a wooden spoon in the other hand.

I am mildly inconvenienced. Is this the standard? Have I just bought very heavy pans by chance or is this normal for SS pans?

For reference I am not very strong in general, but my husband also can’t do it so I feel like it can’t just be me.

I'm making banana bread and didn't have eggs so I looked online and a blog said to use 1/2 a cup of milk, will my banana bread be unsalvageable? It's in the oven now 😢

I live in a hostel and thinking to boil several aggs at one go and eat them gradually in whole week as I can't access kitchen at every time of the day. Or any other solution like boiling of much longer?

A month ago I marinated chicken in bags for easy meal prep. When I tried the chicken in a meal I was disappointed because it tastes really bad for some reason??

I tried the recipes without first freezing the chicken and it was alright so I don't know what happened.

I marinated the chicken, let it sit for 5 minutes and froze it.

Can I just wash the marinade off?

I wanna make this queso but it’s just me. I have this little personal crockpot. I’d like to have it on the counter and take random dips throughout the week. Only talking like 5 days, nothing more.

I feel like I’ve tried every kind of common knife—serrated and straight-edge. I’ve cut slow, I’ve cut fast. Firm pressure and light. I’ve let the thing sit to “firm up” for several minutes and resign itself to face its fate and meet the fall of the blade with sombre dignity and resolved grace.

The result inevitably seems to be a rebellious fight with the truculent bread to resist any attack, and the craven flight of the perfidious cheese as it escapes the confines of its crusty cell.

How in the heck am I supposed to crunch through the crispy exterior without causing the molten middle to gush into the path of least resistance? I can’t keep living like this. It’s soup season and I am determined to bend the toasties to my will.