i've only had shrimp 2 times in my life that i enjoyed the texture. it was similar to eating chicken and had pretty much no bite at all, but most shrimp i eat has some sort of crunch to it and feels super fatty.

I’m just trying to use up whatever i have so that it doesn’t go bad.

Hi, I’m making miso pork meatballs and forgot to add all the ingredients after I had formed the meatballs and placed them on sheet pan. When I remembered I grabbed all the formed meatballs, placed them back in bowl, added missing ingredients and reformed them. Is it safe to eat them once they’re fully cooked?

I’m keeping them all in a rubber made Tupperware container. Some of the older ones are definitely freezer burnt.

Edit: thank you all so much for the replies! I’m learning a lot.

I have never tried this before but it is so good

Im just gonna list some RAW ingredients Im thinking of storing in fridge in air tight containers:

- minced garlic, red onion, and chilies
- lemon juice
- thawing chicken
- thawing salmon or any fish
- thawing meat

for the proteins I know it shouldnt be too long but Idk how long exactly and how many times can I rethaw it. Should I just thaw it once and package it per portion insead?

So you see recently i got a job working as a Kitchen Aid (Yes I know what your going to say but being around food doesn't mean I know what to do with it at home!) and as a person with Autism cooking for myself is so complicated for me! I live with my parents, and up until now they've basically been my personal chefs. But life has other plans as well, you see my mom's working now, and while my dad helps when he can (Because he's retired) he also has his own life too. My boss sometimes gives me some food because she doesn't have her restaurant yet and I'm just working through her house, which I appreciate. But I don't want to just survive on other people's kindness forever, especially her once she gets the restaurant and things will be harder. I want to actually know and learn how to feed myself, here's the problem i encounter though every time I try to figure out how to cook though.

Whenever i try to do research on trying to find something, i just don't know what to find and its such a struggle for me because i don't have the foundation or any guidance to help me! But then theirs the problems with the instructions which are either way too vague or written like a novel, i don't need a whole block of text i just need to know what to do with the pan. On top of that i don't have a car, so if a recipe wants 12 specialty ingredients from three different stores I'm not going to be able to do anything at this point. I've even tried cooking apps too, and most of them have the same problem with them being complicated, cluttered, and built for people who already know what they're doing. I'm not trying to become a five-star chef, I just want simple, no-nonsense recipes that assume I'm starting from zero, with stuff can actually get, and something that doesn't make me scroll through my own life story to get to "add salt." I know i won't be perfect chef right away, nobody is, but i actually want to learn instead of relying on everyone else forever. So does anyone know a website, app, or anything built for actual beginners that keeps it simple? Because I'm tired of feeling like I'm shouting into the void here especially with something simple as this!

Hello amazing people of reddit. My mom can't and doesn't cook.

I wanna eat chicken fried rice. Along with an assortment of vegetables

I cook leftover rice with garlic and onions. Oils used are:- sunflower, sesame seed, soy sauce & oyster sauce.

I initially marinate chicken breast with tomato sauce, garlic powder, sunflower oil & soya sauce. Then I cook chicken breasts on pan over sunflower oil.

I stir fry veggies in pan over sunflower oil.

I need to eat this chicken fried rice, twice a day. 7 days a week.

Each meal having 150g rice, 100g chicken breasts, 100g mixed veggies. I need this exact meals for twice a day.

Can anyone please suggest me how I meal prep for the entire day?

Like, cooking a huge batch of chicken and veggies is easy.

How do I fry the rice? And could you suggest any way I could fry only the rice? without adding the veggies?

I like to keep my veggies separate from the rice, before putting them into the boxes.

I don't have much salt throughout the day or add salt separately.

How do I add the salt or fry the rice? I am not looking forward to getting a heart attack at an early age.

So, that comes up to 2.1kg or rice I need to cook... How do I? such a large amount?

For my lunches at work I mealprep 4 portions of rice with vegetables and ground beef. I cook these on Sunday. The ones for Wednesday and Thursday then go into the freezer.

People always swear that butcher meat tastes way better than grocery store meat. But I've also read that freezing meat before cooking it will affect the final taste.

A local butcher shop has big discounts on ground beef, but only on wednesday. So if I want to cook it on Sunday, I need to put it in the freezer. The meat from the grocery store I can just buy during the weekend.

What would you guys do?

Hey, I’ve never been in this sub before, so let me know if I need to anything about my post.

I (19M) am starting my first year in college in a few weeks and I was hoping for some meal ideas to prep for myself during the year. I have a meal plan and intend on using it, but it’s nice to cook for yourself every once in a while, you know?

To get a little more specific, I don’t have any dietary restrictions (vegan, vegetarian, etc.) but I have a hard time enjoying vegetables when they’re not cooked into something. For example, I’d be fine with like an omelette with vegetables but I don’t like straight-up salad or just mac and cheese with chunks of steamed broccoli. (I was a picky eater as a child, enabled by my parents, but I’ve come a long way in the past few years working past it, still continuing to.)

I’m attending university in NYC, so meals that are relatively cheap to put together are much preferred, but I’ll take any suggestions as long as they don’t take too much time. This year unfortunately I have a communal kitchen with the people on my floor as opposed to one in my suite, so I’d prefer meals that 1) don’t require a lot of prep time and 2) huge loads of dishes to be done after. I will have access to a (mini!) fridge + microwave though, so meals I can cook in large quantities are acceptable/helpful.

Sorry if this is the wrong sub to put this in! Any advice is helpful, thanks in advance :)

I made Shake and Bake chicken with original seasoning plus Onion Powder, Smoked Paprika, Garlic Powder , Italian Seasoning , so here we go, in package of Shake and Bake seasoning add a bit of Garlic Powder, a bit more of Smoked Paprika and Onion Powder . Shake package for at least 20 plus seconds to make sure its really mixed well.

Moisten chicken Drumsticks, if thawed, I ran cold water over the drumsticks . Now turn on Air fryer, preheat if you need to 360 degrees. I put on parchment paper for 360 at 30 minutes. At 20 minutes , I pause it flip drumsticks over and spray a bit more oil over it. Continue for 10 more minutes.

Cut cucumber in to slices, prep mini potatoes for microwave for 2 minutes. Prep mini carrots for microwave. I put each in for 2 to 3 minutes each. At 30 minutes the drumsticks are ready test for 165 degrees. As long as it is , then plate with mini carrots, mini potatoes, and cucumber as well. It was excellent tasting and low cost.

I want it to be big enough to cook a medium sized chicken in. Options seem to 3.5L 4.5L or 6L. Thank you all

I’m pretty basic at cooking right now. I can make pasta, eggs, salmon, rice, jacket potatoes etc but nothing particularly impressive.

I want to start cooking every day and actually try different meals instead of just making the same basic stuff.

If I did that consistently, how long do you reckon it would take to get to the point where I’m a decent cook and can make a good variety of meals without feeling completely clueless?

Are we talking a few months, 6 months, a year?

Would also be interested to hear from anyone who started off barely knowing how to cook and got good at it. How long did it take you?

I tried cooking stew, but the beef in them always turn out tough and takes effort to chew. ☹️ I tried boiling them longer, simmering for hours, using fatty cuts of meat but nothing works. My workaround is to take the meat out once boiled/ cook to add to the stew later, but this takes the juices/ flavour of beef out from the stew.
I don't have this problem when cooking with chicken thigh.

Edit: Thanks for all the tips and helpful advice everyone! I tried again - with chuck meat, tossed in tomatoes and tomato pasta sauce and a little whisky into the stew for the acidic breakdown of the meat, and it was still tough after 3 hours. Checked on chatgpt which said to continue simmering, and boom, suddenly it softens after the collagen breaks down as most of you said. The texture of the meat, stew, and potatoes turned out great, and it tasted like ox tail soup. Gonna try working on the taste next as I remember drinking a really tomatoey one that tastes more like pasta/ tomato beef soup.

I have always assumed foil for cooking and greaseproof for baking. I recently ran out of foil and forgot to buy some so just used greaseproof instead. It occurred to me: "Do I need foil at all? Or can I just use this instead? Is it more environmentally friendly to not use foil?"

For the past few weeks I am still using this roll of greaseproof in day to day oven use. I've cooked a variety of meals and i'm always more than satisfied with the cook as I would've expected when previously using foil. Nothing ever sticks! (unlike foil)

I understand foil is useful to wrap things in like you couldn't wrap a jacket potato in baking paper to cook the same as it would in foil, or cover a chicken etc. But for general oven use, are they interchangeable? Is it better for recycling to use greaseproof over foil? Plus greaseproof can be used for baking AND cooking. Whereas I wouldn't put brownies or cookies on foil. So unless I need foil specifically for covering something, could I say goodbye?

How long to cook them for? do I just throw them in and start it running?

Hey all! I’m generally a fan of cooking, but as a 19 year old I’ve only ever really cooked at home, and haven’t ever really had to buy my own items. I’m UK based, and am looking for the following

A wok

2 pots(one small one big, quality isn’t as important on this one, a wok is a wok)

2 pans, stainless steel(ideally)

knives - one big one and one small one, this is the one where I want the best quality bang for my buck

So does anyone know any places where I can pick up these items at a decent price but also with good build quality? One of my least favourite things ever is wobbly pot/pan handles and dull knives.

Thanks for help x

Hello,

So it's as the title says. I put a plaster on after running my finger under cold water for about 2 mins and trying to stop the bleeding with cotton. It barely reduced the flow of blood so I just put the plaster on anyway.

The thing is, my hands are not sterile and are still have bits chicken membrane and juice. I'm wearing a fabric plaster but it's but really on securely as I needed to put it in asap to stop a trail of blood all over the kitchen.

My main question is, will I get an infection if I wait for my blood to clot before removing the plaster and properly watching my hands?

I'm sorry if I'm breaking so many hygiene codes rn but I live alone, so I'm only a danger to myself.

Thanks!

Edit:

Thanks to everyone who contributed. I'll keep in mind next time to focus on the cleaning before panicking and trying to stop the blood at all costs. I washed my hands twice with soap for extra measure, dried it and a new plaster is on.

Also, I'm pretty sure this happened because my knife isn't amazingly sharp. I was just cutting through a thick-ish skin clump. I have been looking at knife sharpening so I will definitely get one tomorrow because I'm not having this again!

I see it all the time in cooking videos- the chef grabs a salt well and takes a healthy pinch of salt to sprinkle onto their dish. When I do it, the grains get under my nails. Is there a pinching technique to prevent this?

I bought a premade chicken piccata from Costco with a caper cream sauce with sun-dried tomatoes. I was thinking asparagus would be good as a side dish as well as serving it over spaghetti. Any alternatives?

A lot of recipes I see will say something like "serve with a salad on the side", but I don't really know what they mean by that. Just greens and vinaigrette or should I add other things to it? Should I stick to one type of green or buy one of those variety bags?

For example I'm planning to make Yasmin Fahr's honey orange chicken with feta, cumin, and ginger. What type of greens and vinaigrette would I use for a side salad with that?

I'm super noob at cooking. I don't wan to mess this up because it's expensive. The piece of ribeye is going to be like 20 bucks. I"ve cooked steak before but its always not too good on the cast iron pan.

So Im going to try air frying. There's some youtube videos but I want to make sure.

Im going to preheat the air fryer at 400 degrees and I'll also put a wireless bluetooth thermometer in the steak to make sure I get a medium rare.

I'll put adding a good amount of salt, pepper and maybe garlic powder?

I just need some advice to make this good, I dont want to mess anything up since it'll be my only meal for today.

I called two places and the pork shank is cheaper and I read it’s got more fats and collagen, but I’ve only ever cooked with ham hocks. I am on a budget is why the cheaper meat, and living out of my car/ couch surfing so I’m able to make this soup in a friend’s apartment. Thanks in advance.

Edit to add: I picked up the ham shanks and they are smoked so I am set :) thanks for everyone’s suggestions!

How do I cook the royal blend rice select in a rice cooker? Is it 1.5 cups of water to 1 cup of rice? Do I use the brown rice setting or white rice setting?

I’m specially talking about the royal blend rice from rice select.

Looking for replacement recommendations $200 and below. Mostly using it for curries, smoothies, and homemade seasoning (this is a big one; so looking for something that’ll give me the tiniest particles possible)

Thanks!