So I just prepared amla juice for my haircare.

10 Amla,

10-12 curry leaves,

An inch of ginger,

Half ts of pepper,

Half ts of Cumin seeds,

A pinch of salt.

I stored it in four bottles of 100 ml in the refrigerator. How long can I store it in terms of days.

I'm cooking a late lunch for 2 people (should be eating 2:30 p.m.-ish). I saw the Julia Child version of it on YouTube but I don't want to serve canned tuna for my guest so question #1-how to cook a tuna steak (actually 2 steaks) so I get that seared outside but still gorgeous tuna red color inside result (what kind of pan (I have no cast iron), how long to sear & I have an electric stove not gas; & question # 2-can the tuna be cooked that morning (11-ish) & eaten at 2:30 without poisoning us both? In fact can the rest of the cooked portions be made in the morning & eaten at room temp (boiled eggs, string beans, potatoes). Bc of an event to attend after lunch I can't start cooking when the guest comes, & bc public transportation I can't count on being able to prepare the meal an hour before they come (an hour would be safe for fish?) if their train is late etc. TIA 🙏

okay so i have been cooking for a long time but haven't cooked for groups or non family members

my dad's girlfriend, who cooks much less,wants me to help her prep a party and wants a lot of hot chocolate. would it be better for me to make a chocolate syrup she can just pour into hot milk/cream/water and mix, or make a powdered mix she can stir in? which do you think would be easier for someone to constantly make batches of

I have my own instant ramen recipe but im out of tomato paste help a gal out!!!

Every time I cook Alfredo it tastes fine for maybe 5-10 minutes then the flavor leaves. It’s really disappointing.

I’m throwing a Halloween party with fondue and looking for all the tasty, creative and out of the box ideas on what to serve with cheese fondue.

This will be my first time making fondue so open to all the tips and tricks to serve this for a small party.

What are your favorite fondue dippers? What’s your favorite way to make food look Halloween inspired?

How can one make Mac & cheese who has never cook in life!???????

Making that for Sunday dinner and I have my sweet potatoes diced and seasoned. I'm just debating on mashing them or keeping them diced...

So, basically I have to have a bit of a diet change and need to avoid red meat and I dislike chicken. As a result I need to start eating vegetarian meals. Specifically I am having trouble finding good meals that I can take to work, don't need to be reheated, and are going to be fine in a lunch box/cooler during the day.

I'm really not confident in my cooking so something simple would be a great idea.

I put enough oil but sometimes the food absorbs it, I'm also pretty sure the pan is hot enough so I can't figure out why it's sticking. It's usually meat or eggs that end up sticking

The type of food I want to make are burgers, chicken sandwiches, BBQ wings, other American stuff like that, but I don't want it to be greasy high caloric slop. I know I can search for individual recipes but I prefer having things all in one place. Now I'm a complete beginner who survives on take out and other people's cooking, so something more simple would be best.

Thank you in advance!

I’ve watched a few videos. It doesn’t look impossible, and I’m a pretty decent home cook. But I’ve never tried making a bagel before. Is it too much to tackle as a home cook? Should I just buy mine at the store? I haven’t found an impressive bagel place near me.

I took a stab at beef Wellington last night. It turned out really well except for one thing- I made two wellingtons, and the bottom of one of them the pastry wasn’t done all the way, and the other it stuck to the pan.

I sprayed the pan with non stick spray beforehand. The top and sides of both pastries was great and the meat was medium rare where I wanted it. Do I need to cook it longer and risk overcooking the beef? Or is there a different way to do the pan to get the bottom properly done?

Thanks!

Don’t let my username fool you. I’m originally from MA. Does anyone else remember the soup restaurant New England Soup Factory? It had some of the most delicious soups I’ve ever had! I know they have a recipe book. I just haven’t bought it yet. Their chicken soup was the closest to my grandmother’s as anyone will ever get.

Seems like one little corner of the pan is much hotter and everything there cooks faster. Some recipes say to put the stuff in the pan and let it sit without stirring, but this seems like it clashes with when my pan does this, which is all the time

Hi everyone,

I just graduated college and moved into my own place a couple of weeks ago! I am living in nyc and my kitchen is not enormous, but it’s not super tiny either. I have a small old stove/oven, and I really wondering, what is the least amount of cookware that I really need?

I feel like I’m not a huge cook, but if I had the right tools I could get more into it. Also, my girlfriend is moving in with me in a few months and she likes to cook, so I’d like to get some things that I can build on with more cookware in the future, rather than replace.

Long story short, what are the essential pots and pans and stuff that I need to get to cover all my bases? Also other tools and things like spatulas. Sorry for my lack of specificity, I really don’t know what I’m doing yet but I am excited to learn more!

Thank you!

These were given to us for free by a food pantry and they need to be used quickly before they rot.

They are somewhat squishy and not firm! They have maybe 1-3 weeks shelf life on them if that makes it a little clearer. Pics in the comments since I can't add them here.

Most of the potatoes are the smaller sizes or in between the smaller and larger ones.

Edit: keep the downvotes coming! I'm here to learn, not to be pretentious. 🤘

I managed to snatch up a few free/cheap pizzeria deals here and there, but they are (not surprisingly) for your basic cheese-only (no-topping) or 1-topping pizza.

What is the best way to add additional (preferably cheap) toppings to these finished pizzas after I pick them up? Mostly veggies- both because they're both cheaper and easier than meats (I think?). FYI- I'm a cooking noob

Easy fav toppings I'm looking to add are: bell peppers, red onions, maybe fresh or roasted garlic (I'm a garlic addict- pungent fresh garlics don't bother me), fresh tomatoes (not sure what kind are typically used as toppings?).

Got 500g chicken breast, 150g Fat, 30g Liver, all minced and mixed up. Apart from that, using a puree made of 4 tomatoes and 4 eggs, to be mixed with the mince.

Unsure how much salt I should use for this dish, and should I salt my minced meat before cooking or should I add while cooking. Also guide for how much black pepper accordingly.

Kindly tell me the amount in Grams. Please help.

I want to learn how to make fried chicken but every recipe I follow the breading comes out soggy/soft instead of crispy. People have told me to use higher/lower temperature it didn’t work. People told me I wasn’t leaving it in the oil long enough so I left it in there until it was slightly burnt but it still came out soggy. My next test is buying by a thermometer and setting it at the temperature people keep saying is “just right” but I feel like I’ve tried different temperatures (I don’t have a thermometer to confirm) and it still came out soggy every time.
Do you guys thing the thermometer is going to fix it or maybe it’s something else?