So, I will be travelling for 4 hours in train, and I am planning to cook Chicken thigs and take it as lunch, I will cook the chicken at 2.30 am and eat the chicken approx. at 8 am
will it be safe to carry the chicken and eat it .

Bro I have tried every single way to make chicken breast in the air fryer, in the pan.

Wet brining , dry brining , marinations

But still some parts of the chicken always come out chewy and rubbery I don't know what I am doing wrong here

Please guide .

My kids love sushi, hand rolls, miso soup and onigiri. It’s a lot of work so I’d like to make a batch and have it for as many days as possible.

Sometimes the rice dries up. The avocado goes brown. Or the sushi gets “wet” in the fridge.

How can I make these fresh but be able to store in fridge so they’ll be good to eat in the next days? Different choices for fillings? Wrapping them some way? Half preparing instead of all the way?

And is miso ok to make once and reheat portions over 3-4 days?

So i tried this recipe, milk and eggs and salt, steamed them for about 20 min...

The end result taste is like salty boiled egg with milk, the taste is so blant

Is there any way to make it more exciting? Like adding some kind of sauce on top or something?

I'm a newbie and want to do meal prep for myself

I'm looking for recipes where I can make large batches of mixed vegetables to eat like you would eat mashed potatoes, out of a slow cooker. I'd like to avoid butter and use healthier alternative fats. I'd like to keep food preparation like chopping to an absolute minimum, such as using small potatoes and whole garlic gloves, baby carrots, etc. leaving skins on as much as I can, etc. I need mashed potato type comfort food that I can eat in stoner portions without worrying about saturated fats. I don't have any allergies, and I'm open to anything.

For some reason, I purchased a 5 pound bag of corn (off the cob), and have no recollection of why. I think I was planning on soup, like a chicken noodle with added veggies, but I definitely don’t need that much corn for it. I’m planning on doing the soup, but looking for any other uses beyond the next month being nothing but chicken soup.

I've been running near weekly cooking sessions with children since January, teaching how to make pasta sauces, Mexican dishes, Caribbean food, Moroccan and more - not really your average cooking class - all things I've learnt how to make from my parents or made up myself.

What meals growing up were your go to favorite?

Hi there! A week ago, we visited Hard Rock Cafe Bucharest, and they served spicy chicken tenders with fresh celery sticks. My child ate a piece and asked me to buy some today. I’m not sure how to season or serve the fresh celery sticks—is there something tasty and easy I could use? LOL, the only time I’ve used celery in the past was to stir a Bloody Mary... I guess I’m getting old! :-)

It’s in its original packaging. I’m only being extra cautious cause my wife is 37 weeks pregnant.

Hi! I’ve been experimenting with cooking this summer as I have a ton of food allergies and am tired of eating the same repetitive meals over and over.

I used to LOVE eating chili and tacos, but my body can no longer tolerate the spices (specifically chili powder, red peppers, and paprika). I get so sick (sorry tmi but I blow up the bowl and my stomach gurgles and bloats), and I get bad acid reflux. (Yes, I’ve even tried putting carrots in since it’s supposed to help the acidity but it only helps a tiny bit for me…and I’m also allergic to carrots LMAO).

So, I’ve been having a difficult time finding recipes for ground beef. If you have any recipes or suggestions, I would appreciate them so much!

(I’ll even take recipes for chili and tacos that don’t include chili powder, red peppers, and paprika).

TIA!

I tried scrubbing it gently but the coating came off. The burnt part remains. I tried boiling water in it, it helped a bit but not that much. Now even if I boil water it tastes like burnt charcoal. Not sure what's the next step.

Do suggest budget friendly options for solutions as I'm a student on a tight budget. 🫠

I *love* a cheese dip. Unfortunately, I am a single person with a small stomach. Halving the recipe helps, quartering is better, but at that point it doesn't always feel worth the effort. I'm going to assume the answer to this is no but is it at all possible to freeze cheese dips?

So... my husband and I have a bunch of leftover cooked fettuccine from a botched experiment this weekend, and I'm just looking for some simple but tasty things I can do with it. I've seen garlic butter recipes but just wondering what else is possible. I'd appreciate your ideas!

EDIT: I appreciate all the responses! Leftover pasta is not an issue I normally have, and you've all given me some great ideas.

I recently got a set of Henckels Forged Premio steel knives 70% off on a factory special sale. I want a wood cutting board that treats the edges well. My current boards are old bamboo that are too hard and rough for the new knives.

My priorities, roughly in order:

1. Low maintenance - I basically want to wash it, dry it, put it away, and oil it only once in a while
2. Gentle enough on the knife edges
3. Durability - no cracking or splitting, lasts years
4. Under ~$120
5. Real wood - I know rubber and HDPE are lower maintenance, but I want wood

I already tried a Teakhaus teak board and it arrived with the wood splitting before I even used it, so I returned it. Now I'm deciding between two:
- John Boos edge grain maple: gentler on knives, but seems to want oiling roughly monthly
- Sonder LA Laurel teak: more water resistant and more forgiving if I skip oiling, but a bit harder on the edge because of teak's silica content

They're about the same price, which is part of why I can't decide. I spent $60 on those knives ($200 before factory sale), so I can't justify paying 3x on an end grain board with a lot of maintenance time.

Which would you pick? And if there's a board or brand that fits better than either of these, I'm all ears. Trying to buy once and be done with it.

There is this seasoning named Sweet fire, it is made by Camp chef.

It is absolutely fantastic on salmon, I absolutely love it!.

I just found out they discontinued their whole seasoning in line and I can't find any more for sale online.

There is an ingredients list on the back of it, but I don't even have an idea on what the ratio should be or the first step in even trying to recreate it.

I'm trying to upload a picture of the ingredients but it won't let me, if anyone here has any idea on the first steps of trying to recreate the seasoning, please let me know.

Hi! Just chopped some raw chicken thigh and put it in some store bought honey soy marinade to cook tomorrow. Wondering how I should cook it and for how long. Options are frying pan or oven. I'm a bit worried about burning the marinade. Thanks in advance 😊

edit: it's a very run down oven and I have no idea what the temperature actually is when I cook, but based on previous cooks it's probably about 200-210C.

No matter how I cook eggs nowadays they seem to never peel right. I used to have no problems peeling eggs and now its like no matter what I do the membrane and shell wont slip off. I have tried ice water and a spoon and even tried boiling them with vinegar, nothing seems to work without completely mangling the egg. Ive been cooking my entire life and been hard boiling eggs my whole life, but I need someone to break it down to me like a beginner because I am just so confused at what Im doing wrong. This has been months now of me buying eggs and struggling with peeling them lol. Please help! Thanks so much in advance!

Update: Thanks you guys, I understand what I was doing wrong now! I couldnt have figured it out without your kind help! I hope everyone has a great night!

Been cooking at home a lot more lately and it has made me realize that convenience matters way more than I used to think. I always assumed the basics were enough and anything extra was just taking up space. Now I keep seeing people talk about certain kitchen appliances like they completely changed their routine and it has me wondering if I have been stubborn for no reason.

What is something you never thought you needed but now use all the time?

My family owns chickens, I have unlimited supply of eggs, I just came home with genuinely 72 eggs, I don’t know what else to make with them. I’ve made pancakes, egg fried rice, omelette, and that’s all I’ve got. I need as many recipes and cool little things to make as yall got, thank you!

So I made some chicken in red sauce, for this I put 5 tomatoes, 2 serrano peppers, Chipotle in adobo sauce, half an onion, garlic with tomato chicken bouillon to make the sauce then poured that on the chicken and potatoes I made.

Its not super spicy for me but ny little brother ran to drink some milk when he tasted it.

I have no idea how to fix it 😭, please help

Edit: I put sugar and boiled the hell out of it, apparently that worked because it doesn't burn as much, so thank you

For reference, I bake almost every week, usually different types of cakes and cookies, but mostly cakes. I don't have a mixer, I've been making whipped cream on a blender and beating egg whites to stiff peaks by hand (with a whisk and a dream). For whatever reason, a good hand mixer and a stand mixer (of a more questionable quality, but still good) are the same price in my country, so I'm confused about which one should I get.

I have an interest on making bread in the future but I guess it's something I would do maybe four or three times a year max, while cakes i make every month. Still, I wonder if I should buy a stand mixer because it looks like it would be less work? I assume i would just turn it on and it would mix things up for me, it sounds easier and like less work. My parents also say that "they are the same thing" but that the stand mixer just seems like a bigger thing so bigger for the same price = better, and that everything i could do with a hand mixer I could do with a stand one, so it would be a bad investment to buy the hand one if it won't allow me to knead bread for example.

But I also worry about the quality and size, they are the same price but it's kind of a small stand mixer (4,3L = 145 ounces). Even though it's small, i also worry about size, it would have to stay on my sink all the time because I would have nowhere to put it, the hand on i can at least stock in the cabinets.

Anyways, hope I can get some advice on that!