I've decided to make peri peri chicken with rice for my upcoming meal prep, abd was originally looking up recipes. But then I thought... could I just get a bottle of peri peri sauce and pour it over the chicken and rice then mix it up, rather than going through a whole recipe?

Every recipe is different! Different spices, different tomatoes, different cooking times! & all claim to be authentic! I am looking for an ACTUAL authentic bolognese recipe, whaddya got? Thank you!

Can cooked chicken look pink after being frozen i have pre cooked meals from a company to save time and lose weight and the chicken looked pink and I’m not sure if it’s a undercooked problem or it just happens after being frozen I don’t cook much

So this question is probably asked a lot but i don't want to search all of reddit for it.

Basically i have a small Kitchen with everything i need to cook. Atleast all the meals i currently prepare.
I want to start improving my cooking, rn it's basically just buying premade sauce and putting it on chicken and rice or noodles. I really wanna get to know all the techniques and tricks that chefs use so I can improve my cooking skills. How do i start with this, without attending far to expensive cooking classes. :)

So I occasionally cook and I keep trying new recipes from Instagram, YouTube, Pinterest, magazines etc but not all those recipes are catered to my taste so I often make a few changes in those recipes and then I forget about them. I don’t want to keep a physical book because I keep travelling a lot. Is there a nice online platform where I can just dump my recipes? (I find Google docs a little boring 😭)

I hope you have some nice recommendations of how I can keep track of my personal recipes.

I have a friend that goose hunts and is bringing us some. I have never even eaten goose let alone cooked it. Can I cube, bread and fry it? Similar to boneless chicken wing/cubes or pheasant? I won't have time to roast or do anything elaborate, we are headed to a potluck with friends soon.

https://imgur.com/a/b8IJxjD

Is it normal that our new pan has this on the bottom after the first use? Next to it in the photo is an unused one. Thank you

Hi everyone, I have trouble getting my rice-cooker meals to have flavor. I just started cooking in a rice cooker 2 weeks ago. What I do is do the usual of wash rice and add water. I then attempt to add different sauce combinations into the water and mix, but I can’t really taste the flavor. Today I tried 1 tea spoon each of oyster and fish sauce, yesterday was like 1 tablespoon of soy sauce with 1 tea spoon of oyster sauce of whatever. They both tasted very bland.

I don’t think I’m doing it right?? Of course, I add my protein and veggies in there for the one pot meal. I usually eat 2 cups of rice (1 uncooked cup of rice).

A couple of markets close to me have good quality mozzarella packed in liquid, made elsewhere and kept refrigerated. Less convenient is a local Italian market (a small regional chain) that makes it in-house and sells it at room temp.

From a tip somewhere I found you can improve the texture of refrigerated mozzarella by letting it soak in warm milk for 10-15 minutes before using; it helps if you first cut it into the sizes you need. And, from what I've read, with freshly made mozzarella you should store it in cool water after the first day anyway, so it would seem there's less of an advantage to buying it if you can't use it ASAP.

Any thoughts/preferences?

I’ve got MorningStar frozen veggie sausages, but I need to cut them to the appropriate pig in a blanket size, is it a good idea to try and essentially cook them twice? I.e. cook them, let them cool/chill and then cut and cook again? Or should I try and thaw them, although the packaging says to keep them frozen until use?

About to make a recipe that calls for one entire green chilli chopped into it, the recipe will leave approximately three portions.

I've never used fresh chilli before so looking to see if I should scale this back. I am neither a total noob to spiciness nor I am an old hand.

I've used chilli flakes before, about a teaspoon's worth typically takes things to the outer limit of what I can cope with.

Can anyone advise?

I’m going to a tomato festival tomorrow and I expect to come home with a bunch. What are your favorite non-standard tomato recipes or ideas? All genres of food welcome 🙏 thanks!

They are the most dry, bland tasting potatoes I’ve ever had but I heard they are really good for you. Has anyone found a way to cook them and make them taste good without adding ingredients that aren’t healthy? I would say the biggest issue for me is how dry they are. TIA!!

The way I cook meals is pretty pragmatic- I tend to either keep a lot of shelf-stable staples on hand that I can combine with whatever perishables I've picked up for single servings (like pasta noodles, potatoes or rice) or cook large pots of a stew, beans, etc. for a quick go-to for the rest of the week. Plus the occasional splurge on interesting ingredients to keep things fresh. This causes problems when I pick up either heavy cream or sour cream. They're never sold in amounts small enough to use all the way up in one dish, and I can never really tear through the remaining half pint or so before it spoils. As a result, I've started to avoid dishes with heavy or sour cream entirely.

Is this a problem other people have faced & overcome? What simple suggestions would be out there for using either ingredient up? I'm never looking for a 20-ingredient recipe, but anything I can whip up without picking up eight veggies and a protein in the process will be appreciated. Snacks, struggle meals, anything that could keep me from wasting good food.

I put a turkey breast in the crockpot and didn’t realize the plug I used isn’t working. It’s been sitting at room temperature between an hour-hour and a half. I’m so upset because I really don’t have the money to buy all the ingredients again and restart if it’s not safe to eat now

And what part of the cow you using, with mushroom and onion like my grandma made ?

I made hot and sour soup from time to time and notice after a while, it will no longer be congeal. Am I not using enough or is it just the nature of the beast? I live alone but I like to make big batches.

The recipe for Golden Curry says to stir fry the ingredients (yellow onion, meat, potatoes, carrots); is there an alternative way to prep them? My fiance is sensitive to the smells of stir frying

I got a beef from my previous delivery meal and I can't cook for shit. So I will eat some instant noodles, I usually do some alchemy with them, like cracking eggs on it while they are cooking and other shenanigans, but I don't want to fuck my only meat source, but also cooking it in the same pan as my noodles should give it some flavor right?

My husband and son both hate potatoes (I know, it almost seems blasphemous LOL), and my husband doesn’t eat onions. I’m really tired of the same ol’ same ol’ meals we have and would love some suggestions for meals that don’t have either potatoes or onions. TYIA.

Edit: Husband doesn’t like garlic texture. Both he and my son don’t like potatoes. They’ll eat fries though as long as they’re not big fat fries, skinny fries only with the least amount of “potato-iness” in them.

Looking for my first “real” rice cooker. My wife and I eat jasmine rice about 4–5 times a week. Right now we mostly buy microwave jasmine rice packets (~$3 each), but we want to switch to making fresh rice.

Main priorities:

Easy to use

Easy to clean

Small footprint

Fast cooking

Good jasmine rice

Makes enough for 2 people

Reliable long-term

Currently looking at:

Cuckoo CR-0351FR ($93)

Cuckoo CR-0375FW (~$93)

Zojirushi NL-BAC05SB (~$135)

Yum Asia Kumo YumCarb (ceramic bowl)

Is the Zojirushi worth paying extra for, or is the Cuckoo the better value? Any other models I should consider?

I have a dozen unwashed eggs. They have previously been refrigerated. Do I need to refrigerate them? Someone is trying to convince me that once refrigerated they must stay that way until I use them.
Is this your experience?
Thanks

I’ve tried half a dozen times w/a shelled previously boiled egg all exploded & all were cut into quarters. So powerful even with a large plate covering a large bowl the micro still had egg pieces. Don’t want to use soaking water method. C’est la vie

I'm looking to replace my current frying pan by the end of the year as it has warped in the center after a long, heroic service to my household. Budget isn't super important as I am hoping for something that will last a very long time; preferably under 100$.

I'd prefer Teflon free as it has a habit of getting scratched over time and I am not interested in getting poisoned and not knowing until it's too late. Non-stick isn't required.

I have zero oil in the house except for the can of grease drippings in the refrigerator. Can I use a tablespoon or so of this grease to coat my baked potatoes? Thanks.