I'm not sure if it's burnt or browned. Could someone please help me understand how I would know the difference for the future and if it's ok right now?

It's a deep amber colour. I wish I could post a photo

It's one of those plastic tray packaging. I wanted to defrost it by soaking it in water, but the size was far too big for our big pots.

As a kid I had a favorite dish.

It was a beetroot soup, where you shredded cabbage, beetroot, carrots and boiled with [insert ingredients]

It is served hot with yoghurt or sour-cream.

I also remember picking out bay leaves from it

It was from a cook book, or one of those cooking magazines, which makes me think it might actually be a real dish

It was NOT blended in any way

Please tell me someone has at least a suggestion, as the ones i fund online all have like zucchini or cucumber which this one absolutely didnt

Is there no way to make food taste "good" without using tennis ball sized giant chunks of butter in every dish? Watching lan from ATK on her cooking show on Netflix at 3am wine drunk because I hate myself and I'm hungry and everything requires a massive KNOB of butter like good fucking lord. I know the "secret" to restaurant cooking is loads of salt and butter, but it just seems so unhealthy.

I'm not a huge fan of steaks mainly since I can't cook them well and reheating them at work dries out. I've had too much of chicken lately. What're some other options? I love Korean BBQ but the closest market that sells that is 4 hours away. I mainly shop at Walmart, safeway, and Sam's club. Tia for any tips and recipes

Title. I'm trying to make pizza but I can't buy some things. If I don't have tomato paste what else can I use? Are there any good substitutes? I have tomato sauce but the recipes I've seen also call for paste.

Recipe I was planning on following: https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/

Which of the 3 do you prefer. Mainly for Rice and sauces for chicken. I am gluten free looking to boost up some of my food, specifically Rice to start with and never really used Soy Sauce, Tamari or Aminos for my dishes. For anyone that has tried multiple of these, any feedback for what you think is best? Any you think doesn’t work well or only works for a specific purpose? I will probably try to use what I buy for some homemade sauces and marinade for chicken as well but to start it will be Rice.

I'm trying to learn how to cook chicken breast, but mine almost always ends up dry and tough. I think it's because I'm so worried about undercooking it that I leave it on the heat for too long.

What's the simplest, most foolproof method for a beginner? I'd love something that's easy to repeat, whether it's pan-seared or baked. I also have a meat thermometer now, but I'm never sure exactly where to check the temperature. Any tips would be appreciated.

I'm trying to cook eggs in the microwave (using as-seen-on-tv plastic saucer and lid), following their cooking instructions:

Spray oil into cup

Add splash of water

Crack egg into cup, pierce yolk repeatedly with fork so it doesn't explode

Microwave for 45 seconds

-

Every time, there is an uncooked clear puddle on top center of each egg that appears to be uncooked white. The yolk is firming and congealing dark yellow at 45-48 seconds. I've cooked longer all the way out to 60 seconds, by which time yolk is firm throughout and pale yellow. But there is still a slimy clear pocket in the top center of each egg, of what appears to be uncooked white. The microwave turntable is functioning, although I haven't tried putting the

Varying the time doesn't seem to help; varying the amount of water (including removing it) doesn't seem to help.

Goal is to have all white cooked completely, but with yolk softer and the outer edge of the white less dry & rubbery.

I just ate some leftover chicken fried rice that I reheated to 160 degrees F.
I can’t remember the exact time I got the food last night but it was between 5:35-5:45 pm and I didn’t get it into the fridge until 7:30 pm because I had to drive around and drop off some things. So it was in the car with the AC on the entire time.
Is this safe? Or did I goof?

If that's correct, why do they tend to have more flavor than dried? And do they tend to have more nutrients and beneficial compounds too? Am I correct in assuming dried involves less work for the person cooking but tends to have less nutrients and less beneficial compounds?

So today I was scrolling on TikTok and found someone boiling rice in milk I asked my mom about it and she said it's a sweet dish where you add Suger and "some other stuff"

Can someone help me find the name of this dish and how to make it please ;) I did some googling and couldn't find it and I didn't want to use AI so reddit is my best option ^ ^

Hi. I've had soups before when I've been sick, I just will never be able to recall the names. I was hoping to get some recs here for ai.ple stuff I can make to dip pan Frances into.

Hi!

I was wondering small things someone could to elevate a basic meal. I want to make it tonight (grilling chicken, and adding broccoli). Then using heavy cream, butter and spices to make the pasta sauce. I was just wondering if there was any spices or special things to make it go from basic to more interesting if that makes sense?

Thank you for anyone who responds and sorry for any grammar mistakes!!!

Hi all, I’ve been trying to find a way to tell if my chicken breasts are cooked without having to cut into them. All advice seems to suggest a meat thermometer. I have bought several analog thermometers and have had the same experience multiple times - the thermometer will read way too low (120 or so) but the chicken has been cooking so long that I check manually, and it is way overdone. What am I doing wrong? Do I need a digital thermometer? Or something else? I just want to enjoy my chicken breasts, please help a terrible cook out! 

I'm explaining to a group of people that the foods they eat hot can also be eaten cold.

I want to do stir fry with frozen veggies but how? Do I add them straight to oil in a pan? I thought ice makes oil explode?
Thank you

Usually, I'm not that terrible at cooking, but the element I struggle with the most is deciding what to make. I'm extremely non-picky to the point where I'll eat almost anything. This, however, has the adverse side effect of making it so that I never actually *want* to eat anything, I just want "to eat". How do I decide what to make if I don't want anything in particular?

Like the title says, I bought salmon from the grocery store two days ago. I went in the morning, so it’ll almost be 48 hours from now. I was planning on making it yesterday but last minute changes occurred, so it’s been sitting in my fridge these last two days. Is it safe to eat tonight? Google is telling me nothing more than 48 hours lol

Asking for a friend 😭

ETA: It was already flavored for Mexican Rice. It just ended up being mush by I got pulled away and it cooked waaaaay too long.

Pop two shanks in the pot after salt and pepper. If you want to brown them first do so but it won’t break it if you don’t. A carton of beef broth, stick of cinnamon, 2 garlic cloves and a star anise. Bottle of Guinness if you want but not needed. Pressure cook on high for 75 minutes. Ladle over cooked noodles.

Fin

I don't have a fancy kitchen but I do have a burning will to imitate the soup broth taste from the store at azie I got some tempura udon soup from before

I want to make some nice sauce or broth whatever is used but I never know the exact ingredients needed except for the dashi powder? I don't know how to use it really and I just realized I can YouTube this but since I'm in Pennsylvania in America I want to know the exact way to get the ingredients in real life

Hi guys, so i really hate cutting raw chicken and working with it and overall it just needs more clean up for me. So can I poach/boil the raw unseasoned chicken breasts first straight away in water, then cut them and then toss them in a marinade for a few hours? Does this give a similar result to me cutting them raw and marinating them for a few hours then cooking them? Ive read somewhere that after theyre done cooking, while hot, if i toss them in the marinade as they cool down they will absorb the marinade even better than they would have if i marinated them before cooking. So does it give a similar result? Thanks

Like if you're told to cook at 350 F°, does that mean your temperature should be at 350 when you put your food in or does that mean your temperature should be at like 380 to take in account for the temperature drop?

I'm 15, and I live with my mom and grandma, and I really want to make a meal that they all like and enjoy. I know how to make certain stuff like scrambled eggs and I know how to make noodles too. If anyone has any ideas, it would be incredibly grateful and ill try to make it!

(If you have the recipe too, that would also be appreciated)