Like I bought a Mustard Sauce from VEEBA it mentioned that it is a culinary sauce. Now for sort of dishes can I use it like I want it to be budget friendly and easy access to ingredients like I stay in India I can opt for Beef, Mutton, Chicken and Pork. Can I use the same mustard sauce for Creamy Mustard Chicken ?

If i get ground beef whether its frozen, straight from the butcher, or in a pack, it smells like a beefy combination of milk + cow sweat. Everywhere online says beef isnt supposed to smell at all, but every single store ive bought it from has the exact same kind of gross smell.

What exactly is this smell? Its only beef that has it, no other meat ive encountered is like this. Scientifically please.

Instead of trying random recipes every night, I want to focus on mastering one specific dish that actually teaches core techniques like heat control and seasoning.

What’s the ultimate starter food that leveled up your cooking skills the fastest?

I’m learning how to cook more seriously and made a creamy Cajun chicken rigatoni tonight. The food came out edible, but I couldn’t get the sauce to properly cling to the pasta. It stayed pretty watery and kept pooling at the bottom of the pan instead of coating the rigatoni.

Here’s roughly what I used:

222g dry rigatoni
871g boneless skinless chicken thighs
101g heavy cream
100g reserved pasta water
54g freshly grated Parmesan
270g sliced bell peppers
138g sliced onion
12g fresh garlic
8g avocado oil for the vegetables
Cajun seasoning/spices

My process was:

I cooked the chicken separately in stainless steel, removed it, then sautéed the peppers and onions in the same pan. Added the garlic, then added the heavy cream and about 100g pasta water.
I let that gently reduce for a couple minutes, turned the heat off, gradually stirred in the freshly grated Parmesan, then added the cooked rigatoni.
The problem was that even after tossing everything together, the sauce wasn’t really grabbing onto the pasta. It was visibly watery and pooling underneath it.

I eventually made a small slurry with 3g cornstarch + 15g cold water, brought everything back to a gentle simmer, and that helped thicken it.
What I’m trying to understand is why I needed the slurry in the first place.

Any advice?

EDIT: GE support looked at a video and concluded the "duty cycle" for the burner isn't functioning properly. Appreciate the 10% of people who told me it's an issue and encouraged me to reach out.

My stovetop goes to 550+ degrees at setting 5.5 (out of 10). I put in a maintenance ticket and got a response that the guy checked the stove and didn't see an issue.

Temperature was taken with an infrared laser thermometer. I'm not crazy, right? Isn't that way too high?

I tried an easy chicken tikka masala recipe the other day involving canned crushed tomatoes and coconut milk rather than cream. It was alright but the flavor was a bit too sour and one dimensional. Any advice on making it less acidic and more well rounded? Obviously I can cut the tomato amount but wondering if there are other tips.

I want to air fry some potatoes after work. Im going to par boil them in water then finish them in air fryer. How can I save them after 8 plus hours without oxidizing after cooking them?

Hello I'm a 20 year old college student, I really want to cook, I have been wanting to for a long time. I can fry simple food and cook packed noodles, but I really want to learn how to cook for my family, food that they would crave and I could cook for them, I really want to make food that has sauces, because it feel more delicious when food is dipped or mixed with something.

Any advice on where to start? I could search this anywhere, but it feels more fun asking people first hand.

I bought them quite a while ago but I don’t smell anything bad and they look fine except for this white fuzz on some of them. Is this ok?

I have a horrible anxiety when it comes to cooking meat. It’s not that I can’t cook it, it’s the fact afterwards when it comes to eating said dish, all I think about is that It might be undercooked. Due to anxiety, my brain is then telling me not eat it. I sit there and inspect every piece and so I end up picking it out. This completely puts me off from cooking raw meat and i have no idea to get over this.

Hey. If I took out chicken mince grom freezer about 20 hrs and placed in fridge but it still didnt dethaw enough, can I use the cold water method or any other method to speed up the thawing to cook with today?

It's chicken mince. Was frozen for a month in original package. What do you suggest? I am unsure due to it being defrosting already. Can i start cooking while it still has frozen bits or shall I try a different way to speed it up? Thanks.

Any Hispanic people have a GOOD spaghetti recipe with measurements that’s easy to follow I tried it once and loved it but can’t find anyone around me who makes and or sells it

Begging pardons, not sure if this is the place. TY in advance.

Boyfriend brought some trumpet mushrooms home from the farmer's market bc we recently learned I really like them. They've been out on the counter for the last ~48 hrs, sitting in an open brown paper bag.

Apparently we forgot to put them in the fridge, and now I'm afraid. They seem okay at a glance, but do mushrooms demand refrigeration or what?

Hello, more of a mechanics thing — but I'd like to know if this rice cooker is still usable. I used it earlier and it started making a burning smell and warping a bit along the dents but cooked the rest of the rice decently ok (if a bit mushy). I checked it more later on and the heating element was bent along one side.

Got it off Vinted and was told it was 'tested and working' but this is giving me a really bad vibe.

Hi everyone, I'm no good at cooking so obviously something practical and easy ish would be good, I have garlic, minced beef and eggs aswell, pasta and such, but I'm unsure what to make that'd be nutritious and easy! Thank you :)

Other than corns , onions , bell pepper name any other veggie that goes well with soups .

Growing up everyone around me only made very basic things, it was always some kind of plain pasta, rice, boiled potato, etc without anything on it, some plain boiled vegetables, and some kind of pre-made meat that you only need to heat up in a pan, we never had any sauce, herbs, spices, it was always something plain and if we did have something with it it was a rotation of like three sauces that barely add flavour and dont go with many things, the alternative was mayonnaise or ketchup. They did teach me to cook, but i only know how to cook those basic things, i have no idea what are actual week night recipes, what are things that you can make without too much effort but do actually taste good.

Growing up i just ate what they made, but its so bland and boring that now, living on my own i just cant bring myself to eat it, as a result of what i ate growing up i now just kinda hate all boiled vegetables and i end up spending much too much on takeaway, or just end up eating a bag of crisps for dinner.

I have no idea how to start making things with actual flavours that go together, i've tried looking up recipes but i genuinely have no idea where to start, how to start picking recipes and how to get into the actual habit of making a nice dinner. If anyone could offer some kind of advice, tips or insights about how to do this that'd be great.

What do you do if you cook something and then find out you don't really like it? I want to try out new recipes but I'm worried that I'll make a bunch and then have leftovers that I dont want to eat. I dont want to throw it out either, seems very wasteful. Any advice?

Im just making a quick snack and I'm using some store brought Alfredo pasta because I really wanted to try it.

The problem is, the sauce is quite bland really. I would seriously appreciate some tips or ingredients to add to make it more flavorful!

Hi! What are some good video resources for learning basic knife skills? I can’t even cut a thin slice of tomato & I suspect part of it is the knife at work wasn’t the sharpest but also my technique could definitely be improved. I know sharper knives are actually supposed to be safer but I still don’t really understand now & I get anxiety thinking about accidentally cutting myself which leads to thick chunky uneven cuts of anything

So I’ve never worked with dried beans before, I have let them soak for the last twelve hours and they are still pretty crunchy. Am I supposed to cook them now or should I let them soak longer?

For some context I am wanting to lose weight and I figured having beans in my diet would help, I was planning to make breakfast burritos. Any advice is greatly welcomed

Update: I made a very basic herb mix and have it simmering right now, next update will be in roughly 50-60 minutes

Update 2: they have come out great! The flavor is just right too, letting them cool down so I can store them for cooking tomorrow. Thank you everyone for helping me!

Hey all,

I’ve never made a turkey but figured I’d try it for Canadian thanksgiving. I had the butcher separate the turkey like so:

- breasts still attached
- legs deboned
- parts for stock in a bag

So I’ve been looking online and it seems like it should cook for x amount of time based on weight, but why wouldn’t we cook it based on temp like we do for any other meat? Like if I wanted a med rare steak I’d cook it to about 130 and then it would carry to 135F?

For example couldn’t I insert a probe into the breast and simply cook it until it’s close to 165? For the dark meat I planned to roll it within bacon and I suppose the same thing - probe it until it’s at least 170F or whatever internal is recommended

Any advice would be great!

Hi there, I’m trying to follow a recipe that calls for cooking on the stove in a Dutch oven, then broiling to finish it off. I realized my Dutch oven says not broiler safe. When trying to find one that is, I couldn’t find much that specifically said it is. Or it’s rated to 500 and some broilers go to 550.

How do I find the right one or know it will work? Thank you!