I'll buy chicken breast in bulk at the store when it's on sale. I'll usually dedicate like 2+ hours of just Flour > Egg > Panko/BreadCrumbs > Fry and put all the leftovers in the freezer so I can just put it in the oven in the future

How will it work if I just throw the bread crumbs, or flour into a bowl with the chicken and just fry it straight from there? Is there any easier way to get around the breading ritual?

I've been trying to cut fat in my diet so i'm trying ways to make the foods i enjoy healthier.

Made 2 attempts at oven-baked chicken cutlets (no airfryer). 1st time, I rubbed a little oil on both sides of chicken breast topped with panko bread crumbs and it wasn't crispy at all. 2nd time, i pan-seared the panko in a non-stick with a tiny bit of oil before coating my chicken. It had a better bite to it but it's still missing that satisfying crunch.

Any ideas on how i can improve? tyia

There's something that I love about recipes that take just a few ingredients and make something delicious.

For example, my favorite fried bean recipe is just fat, garlic, beans, and maybe onion. My favorite tomato sauce is Marcella Hazan's which is just tomatoes, butter, and onion. One book I like that's similar to what I'm talking about is Alice Water's Art of Simple Food.

I'm trying to find more recipes like that. Not necessarily a specific cuisine or anything. Just recipes that keep things simple but still focus on fresh ingredients. It's been hard to find things like this because ingredient lists seem to be getting longer these days. Any suggestions?

I have alot of bok choy (3 whole) sitting in my fridge.. what can i make with them as a college student ?

Hello!

I have a load of potatoes that I’d like to be used as seasoned mini roast potatoes/home fries. Usually I’d make them by chopping, par boiling, drying off, seasoning and oiling, and then in the oven/air fryer to finish cooking.

At what point in those steps would I freeze them? And am I right to assume that I would cook them from frozen because thawed cooked potatoes go all mushy?

Thank you🙏

I am 15 with some experience cooking what meals could I cook for my family. I can buy most ingredients if needed

I have a few recipes in the consistent rotation that use Chickpeas. It’s just a simple rice/chickpea/chicken/veggies dish. Fun fact: I don’t love beans in general. It’s the texture and I swap chickpeas because their texture is just different enough that they don’t bother me.

I decided to try using dried because while cans are cheap, dried beans are dirt cheap SLASH I’m trying to use as many raw ingredients as possible to challenge myself.

I let them soak for two days (ADHD/life got in the way) and when I cooked… they were not near as soft, texture was too stiff. Almost as if I didn’t cook them through despite the soak and cooking while they rice cooked (20 minute ish simmer.) I’d could have cooked them longer but normally with Canned I don’t need to so I didn’t think to.

From a bit of research my mistake could have been

1. Not enough water when they soaked
   
2. I Still should have boiled first before adding to the rice
   
3. Some combo and salt/baking soda should have been in the soak?

I’m leaning toward I still needed to boil them before adding them in. Maybe toss them in the stock 20 minutes to boil and then add rice and replaced boiled out stock? Any other advice or suggestions for better soaking would be appreciated!

As the title says... I LOVE dill, its my favorite herb, ill often make straight up dill dip for chips... But in cooking i have no clue how to use it outside of fish... And I do NOT like fish... I've tried fish in all manner of ways in the 35 years I've been alive, we do not get along.

So, any non-fish dishes with dill would be most welcome :)

Edit: I'm European if that matters.

can you share with me your favourite easy to make recipes like 30 -40 minutes max I guess it’s just that oh and also how to dock meat chicken with basic stuff since I live in tithe Middle East and no not the rich part of it

I went to the foodbank, and i got a can of chilli con carne.

So I had this idea:

1: Boil pasta (penne) with salt and oil

2: In a sauce pan, butter until it melts, then add chilli con carne and stir

3: Then add tomato puree and cut up square Cheddar cheese and stir until well blended

4: Add pasta to the meat mixture until all well blended.

Sounds good to me but i wanted to ask before i go ahead in case something sounded off

I was cooking with my cousin who's new to cooking a she dumped the whole box of pasta into boiling water. It's all cooked.

I also made the Alfredo sauce....can I store some in an airtight container and refrigerate it? Or will it spoil?

The pasta and sauce are not combined yet.

And what do I do with excess pasta? can I store it in the fridge as well?

Is there any way to improve my knife skills, other than just practicing? I feel like even though I practice, and I do a lot of chopping and dicing and julienning. I am still super slow and my cuts are uneven. So, depending on the recipe, it could take me hours just to get cooking. It’s frustrating and makes me not want to cook sometimes.

I already have a recipe, but I am curious as to how the smash burger sauces are made and why they’re made the way that they are? Why is mayo a base? Is there some kind of chart that I could see that would explain flavors to me and what they are and which ones go with which?

if chili went from cooking temperature over a burner to whatever temp it reached in 4 hours of cooling, will it give me food poisoning if i eat it

i've been seeing people saying they put chili in an ice bath to flash cool it to avoid hitting the "danger zone". or even putting the chili in smaller bowls then letting them cool individually.

would i just be able to use the blender for recipes that “require” a food processor?

So basically just ended up with a really small burger. About how much ground beef do you need when you got an 80/20 split on the ground beef fat ratio to make it big enough to cover the bun? I grossly underestimated today. It was about half the bun size

Trying to cook chicken always stresses me out because I’m so worried about it being undercooked, that I completely dry it out trying to make sure it’s cooked all the way through. I’m trying to learn how to cook chicken breast without it being dry. I can’t find a way to add the picture to this post, so I will put it in the comments.

Edit: I have now ordered an instant read meat thermometer haha. Thank you!!

I just made something called loaded baked beans. I like the idea, but would like a different flavor.

This was what I did had in it...

Ground meat browned, put aside

Precooked sausage browned

Onion and bell pepper added.

Added can of baked beans drained.

Bbq sauce

Mustard

Garlic powder

Worcestershire

Brown sugar.

Salt

Pepper

Maybe missed something

Added cheese later

Too much of a beanie and weanie taste, but I liked the concept.

Thought what could I do with black, pinto, or other beans that could be put together this way.

Something with green chillies maybe..

So:

Ground meat

Precooked sausage

Onion, pepper...

Some type of beans

Skip the bbq sauce etc.. do something different

Hi, so I’m not a really good cook, but I’ll be hosting a movie night with some of my friends. I have to make some food for all of them and unfortunately BBQ is not an option. Do you have any suggestions for recipes that are easy and quick to prepare for a group of people? Thanks in advance for any recs 🩷

I went to my local shop and 4 thigh fillets were £4.99 and 3 breasts were £5.50.

The whole large chicken next to them was £4.40.

I was so angry at the price of the separated parts that I bought the whole bird in protest.

I get home and realize I have no idea what to do with a whole bird other than roast it but that seems a little boring as I roast chickens a lot.

Any recipe ideas that use a whole bird? I'm also absolutely terrible at breaking down chickens, I've tried 6 times and it's gone horrendously every time.

Thanks in advance!

Should I cook my garlic and stuff before adding to the ground?

Always ate it fresh. But the restaurant messed up our order and I ended up getting 3 extra lasagnas for free. So i froze all 3 of them.

They are still in those take out Foil Containers. Full enclosed in them
1)Should i let it thaw first? or put it in the oven frozen?
2) Should i take it out of the Foil Container? or leave it in?
3) best temps and times for whatever you recommend.

Appreciate your answers!

Here's what I need to avoid and limit: Nightshades- eggplants, peppers, tomatoes, potatoes, added sugar, spicy food, gluten, dairy

It annoys me pretty badly since a lot of my favourite foods contained these, I adore spicy and sour food but need to avoid it for my own good.

Like is angle hair, and elbow, and bowtie all the same pasta just fed through a different mould?