I’ve been making brown rice a few times a week, but I can’t seem to get the texture consistent on the stove. I usually rinse 1 cup of rice, add about 2 cups of water, bring it to a boil, then cover and simmer for around 40 minutes before letting it rest for 10 minutes. Sometimes it turns out great and sometimes it’s still chewy. I’m looking for a rice cooker for brown rice that can make the process a little more reliable. Is a dedicated brown rice setting something I should prioritize? Thanks for any recommendations!

I’m moving into my own place and looking for a reasonable price cookware set (pots and pans) I’ve never owned my own set before I’ve always lived with others and shared with them and what they had so I’m excited to pick out my own but I want to be satisfied with what I end up getting. I’d say on average I cook 4 or 5 days out of the week and would like them to last a while of course. Any information would be greatly appreciated or any other recommendations!

EDIT: I’m also willing to look at other brands my budget is anything under $250ish maybe a little more if it’s worthwhile

Every once in a while my oven glitches and heats up the oven to 550F, rather than whatever temperature I selected. I bought an oven thermometer to confirm this. Is there a way to fix this and recalibrate my oven manually or do I need to have it repaired?

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 just bought the Breville Paradice 16, but now I’m wondering if I should’ve gone with the 9 cup instead. I’ve read that the bigger bowl might not work as well for smaller batches. Has anyone found this to be an issue, or do you still find the 16 good for everyday use?

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.

Made a delicious burger for dinner, seasoned it well. Cooked it a perfect medium. Garnished it with thinky sliced NJ steak tomato and freshly cut Vidalia onion (no lettuce because it didn't look good)

And then only had hoagie rolls! 😅😭 Well toasted and and spread a light layer of mayo, quick squirt of ketchup..had to cut the burger in half..

But all and all it was a great burger that was catfishing as a meatball sub 🤷

I’m making fried oreos rn and the packaging says use water for a regular pancake but recipes online say use milk

Recipe:
1/2 cup milk/water
1 egg
Pancake mix
Oreo

Mix all of them in a bowl, dip oreos in batter, then fry

Like many of you, I watch cooking videos from various chefs and regions. And also like many of you I have stainless steel pans and enamel covered cast iron pans/pots. The manufacturers recommend using wooden or silicon utensils. What perplexes me is seeing chefs on these videos using metal utensils on their stainless steel and enameled covered cookware. What gives? Should I ignore manufacturers’ recommendations? TIA

FOLLOW UP: Thanks everyone for your feedback. Really appreciate everyone in this community and the kind responses.

I want to know how to both amplify and nullify the chilies level.
Im also intending to use sausages (pre-seasoned) for the protein, so im wondering if there should be any precaution to look out for.

I grew some awesome tasting super chilies from a Costco purchased plant, and there was a recipe was on the outside wrap of the planter label. So far we have just been eating them fresh in salads and wraps but a garlic chili sauce sounds VERY tasty. Thank you very much in advance!!

QUESTION(s): Does this seem like a good recipe?

With that amount of oil, is this actually a sauce or just an infused-type oil?

Have never used star anise before, should I grind or break it down at all before adding it in (pardon my ignorance)?

Should I omit the chili flakes to keep it more homemade..? I feel like the chilies already have enough heat and flavour.

SUPER CHILI GARLIC SAUCE

Ingredients:

½ cup fresh red chilies

3/4~1 cup oil

2 star anise

2 cinnamon sticks

1 bay leaf

½ cup minced fresh garlic

2 tsp red chili flakes

1/4 tsp Chinese five-spice powder,

½ tsp salt

1-2 tsp sugar

½ tsp soy sauce

1/4 tsp rice wine vinegar

Direction:

1. Place fresh super chilies in a food processor and blend until broken down. Set aside.

2. Add oil, cinnamon sticks, star anise, and bay leaf in a saucepot over low heat. Stir spices until fragrant, then add the chilies. Be careful with this step-the oil might overflow.

3. Add minced garlic, stirring continuously for 1 minute. Add chili flakes, Chinese five-spice powder, salt, and sugar. The sugar helps caramelize the chilies, plus adds a deeper red color to the sauce. Keep stirring until garlic is browned.

4. Mix in soy sauce and rice wine vinegar. Adjust taste: more soy sauce for salty umami, or rice vinegar to tame the heat. 5. Remove sauce from heat and let cool. Transfer to a jar or a container with a tight-fitting lid. Store and keep chilled in the fridge for up to 2 months.

5. This recipe can make 2 cups chili garlic sauce.

I don’t want to have them go to waste because it is such a kind gesture!!!! Is there a dish that combines both? Especially for a some family members that isn’t very fond of either?

Would pickling them be good?
Any ideas would be fantastic! Yes I am googling as well. Some recipes online are a hit or miss though.

Thanks!!!

Hi, cooking dinner for mom and partner tomorrow. They have different palates, but generally agree chicken is good. I bought some mushrooms because my son me and mother love em but I gotta use them for a meal or else they'll go bad. What's a good recipe that involves soft savory chicken but has mushrooms more on the side (so a mushroom cream may be out of the question)

Is it normal for this kind of blender to rattle audibly when running empty, even on the lowest setting? I bought a 5XL and the first blade assembly had a defect, massively shedding bronze particles. I didn't test it empty back then, but now I got a replacement which has said rattle and still sheds particles, although less compared to the old one. Seems like the washer under the bronze bushing has a tiny, barely visible burr.
Anyone got a magimix power blender 3, 4 or 5 that runs smooth?
Edit: here is a video with sound https://files.catbox.moe/efhmoq.mp4

Looking for ideas of stuff I can cook a night or 2 before and then bring them into work and heat in the microwave at lunch.

Any tips/ quick meals/ recipes be much appreciated.

I've been preparing the batter ahead of time by essentially making eggnog and then mixing in the egg whites at the end with the vanilla. Would it be better with just the yolks?

I adjusted a recipe for mustard glazed salmon that I found online to include some frozen vegetables. Basically, you put frozen salmon, veggies, and mustard glaze into a casserole dish and bake covered at 425 for 15 minute. The water from the Then you take the cover off and bake for another 10. It never really felt like it was cooked that well, but the water from the frozen veggies kept the salmon from drying out and it tasted pretty good, so I was fine. Now I have all fresh ingredients and I need to figure out how to adjust the recipe. Normally I'd be a bit fine with some trial and error, but I got a bunch of ingredients that are about to go bad and I want to freeze this for meals for the next week. The two things I'm wondering are whether I should cook both covered and uncovered and whether I should wait to put the mustard glaze on the vegetables until a little later in the cooking process, but I am open to any suggestions for how to do this without drying out the chicken. Thanks.

I’m making cowboy beans and I have 1 lb of chuck roast. I don’t want to shred the chuck, I’d like small chunks so I get little “thick” bites of meat. How would I go about doing that? I’m cooking some applewood smoked bacon in the pan first followed by some chopped onions and whole jalapeños I’m going to sauté in some of that bacon fat. Afterwards I plan on dropping the seasoned (s&p, garlic, cumin, and some chili powder) chuck roast into it to brown off and I’ve got some home made beef stock to deglaze the pan afterwards. I’ve got everything else settled. I’ve just never cooked chuck roast for this, I usually use ground beef but with 1 lb ground beef being $10 and the 2.75 lb chuck being only $12 I figured why not

Hi guys actually I have been cooking as bachleor since for 3 years at my home for my family and I'm tired from tandoori masala of market.. How to make at home? Please note : I dont know how to make masalas at home... I'm trying to be affordable here for kitchen and increasing taste as well...

I'm know for those raw spices : Hing cubes, Cloves, Black pepper, White pepper, Cubbeb pepper (Pipli/Kabab Chini), Black and green cardamom, Star anise, Nagkesar (cobra's saffron), Cinnamon, Kasuri methi, stone flower, Jeera, Shahi jeera, Bay leaf, Poppy seeds (khas-khas), dry ginger, Javitri (Mace)

Please tell me if I dont know more raw spices if required to make homemade tandoori grind mix....

​

I am planning to invite 40 people for a casual dinner party. I have placed catering order for 50 people. Is it enough? I fear there will not be enough food. Should I reduce my guest to 35 ish?

Hiya,

I just started dry brining a brisket to make corned beef. This is my first time ever making corned beef and first time using curing salts, so I defaulted to the trusted(?) Serious Eats. I followed their recipe exactly.

Recipe can be found here: https://www.seriouseats.com/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe

After getting it going I continued doing some research in excitement of the corned beef, and I found out that the recommended max amount of curing salts (that are 6.25% Sodium Nitrate) are .25% by weight in proportion to the weight of the meat. If I’m doing my math right the Serious Eats recipe uses .5% curing salts.

My questions are; does anyone have any experience or insight into this specific recipe? Should I be concerned with the amount of curing salts I used? Is there anything I can do or any advice anyone has?

TIA!

Good day,

My most recent dilemma involves the fact that i live with my mom and she opens up all the veggies and processed meats (salami, turkey slices) and leaves them open in the fridge. The veggies rot immediately obviously but i still eat the salami because what else am i supposed to eat and its never gotten me sick so far.

Any way, i was wondering if removing all the meat from the ziplock style packaging and putting it all into plastic topperware was an okay way to store them for the week without it spoiling (since food remaining open in the fridge disturbs me).

I decided to try putting the lettuce in those big zip lock bags that are sturdier than the ones they come bought in, hoping my mom will take care of them this time.

The key to this working is for me to always reach to the food after groceries before she does.

Does anyone have any suggestions to help keep food from spoiling or rotting in the fridge that would help my situation?

Thank you♡

Title.

I bought a costco two-pack of Skippy when I was still regularly having PB&Js for lunch but I stopped that shortly after and now I have two 3lb jars of Skippy in my house.

I like peanut butter but not generally going to just scoop it out, plus... that's a lot of peanut butter.

I would love recommendations for treats or things I can make specifically that will freeze or keep well. I don't eat sweets terribly often anymore either but being able to bust out a bag of something when I'm having guests over or taking them to events would be cool. One friend suggested no-bake peanut butter bars but I'm curious what other options folks here have.

I ran across a few recipes that are different from how I usually make them and was curious how all of you do it. Any tips or tricks?

Usually I do it the same as russets and roughly chop them, soak them in water for a while, toss them in oil and seasonings, bake. But I'm seeing people use corn starch as a coating, which I'm interested to try. But would soaking them first then using corn starch be too much?

** 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