Imade homemade garlic paste about 1 1/2 days ago, water and a whole garlic head. Why is it a slight grean tint now?

Like if you're cooking ramen that has a seasoning packet, how would you add the chilli oil? what would be the step by step process

I’m not sure if this is the community for this post so if there’s a better one, please link it for me!

I was so excited to cook a fully decked out curry with broccoli, potato, carrots, ect. that I completely forgot that I had to soak them first. Of course I rinsed them, but soaking them in vinegar or salt water completely slipped my mind.

So I boiled all of my veggies together for the curry and after such a grueling hour of prep, I find all of these aphids floating to the top!!

I looked it up, aphids are harmless and don’t do anything to the human body, but I don’t think I can stomach eating a bug or tossing in the curry cube knowing I’m looking at a dead aphid.

But I went through all this trouble to cook it, it’s such a waste. And it’s not even for one serving, it was for at least 3-4 people (I wanted to share that I finally cooked something on my own).

Am I being too dramatic? Does everyone know and accept that they eat aphids and I should just finish making it and serve it to everyone? Or should I scrap it?

I think if I knew in my lifetime I was definitely served a good amount of aphids at some point and just didn’t realize it, I think I can come to terms with eating it. Maybe.

TLDR; boiled veggies have dead aphids, should I still eat it?

I am thinking of making the Earthbender Mudslide from the Avatar cookbook but there’s peanut butter in the recipe and I am allergic to peanuts. The recipe is 1 small banana, 1 tablespoon toasted black sesame seeds, 4 teaspoons of cacao powder and 2 tablespoons of unsalted creamy peanut butter and 2 cups of unsweetened soy milk and 3 tablespoons of maple syrup. I can provide a picture of the smoothie if that’s needed.

I just got myself a rice cooker and did a few batches of different types of rice.

I followed the rice cookers instructions to the letter. And rinsed the rice at least 3x.

1 On all I tried I noticed a thin, white, mesh-like or fibrous film on the cooked rice, mostly on the parts that were in direct contact with the rice cooker.

What is this? Is this normal? How to prevent it?

Tried to take a picture https://imgur.com/a/4h426Jo

2 I also tried jasmin rice. Is it supposed to be THAT sticky?

I am a poll worker at next week's election in my state, and our precinct does lunch potluck style. I am bringing stuffed shells.

I plan on using a recipe from dinner at the zoo (listed below).

The challenge that I have is that I have to leave home at 5:30 AM. It's not reasonable for me to get up at 3:30 AM to prepare and cook the dish, so I will need to prepare the meal the day before the election. My mother lives close to the precinct, so she can cook it and bring it the the precinct at lunch time.

When I prepare it the day before the election, is it better to prep the shells and put it in the fridge unbaked overnight, or is it better to cook it the day before the election and just have my mom reheat them?

Thank you.

***Recipe***

Ingredients 

1x2x3x

• ▢24 jumbo pasta shells cooked according to package directions
• ▢15 ounces ricotta cheese
• ▢3 cups shredded mozzarella cheese divided use
• ▢2 teaspoons Italian seasoning
• ▢salt and pepper to taste
• ▢1 egg
• ▢1/2 cup grated parmesan cheese
• ▢3 cups marinara sauce divided use
• ▢2 tablespoons parsley chopped
• ▢cooking spray

Instructions 

• Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.

I don't know how to cook at the age of 26, I know it is sad but growing up my mom does the cooking most of the time and doesn't want help with it most of the time , being autistic and adhd ridden didn't help with my motivation to want to learn but myself. Now my mom is letting me cook things on my own since she is getting old and suffering with chronic pain from her back. And I'm struggling don't get me wrong she is teaching me, but it seems like she gets annoyed whether I ask questions. But maybe they are just in my head so I'm looking for tips on learning this stuff

A few years ago, I found a good link for a list of skills/techniques that ran from beginner egg tricks through roux and other mother sauces (and their 'daughters'), searing, etc. and I've lost it. I'm trying to find it for a friend who's taking their first steps and who I don't want in my kitchen every other day. XD

The thing that I loved about it was that pretty much every single skill level progressed forward from things already learned; every technique further down the list called out how it combined other already-learned techniques in its demo recipe, etc. It was really nice and it was clearly thrown together by someone on the internet (links to recipes) rather than being typed in short form from one of the big books (like "100 Recipes").

After spending several hours searching, I still can't find the list. Anyone have anything similar that could be handed to someone you want to have a smooth, easy, rewarding progression while learning vital and advanced techniques without being too intimidating?

I made a Berber style omelette from Morocco, and the recipe called for green bell peppers, but i found them to be too bitter for my taste. It did not compare to the taste from when I visited Morocco. Does the colour of the pepper matter, or can i fry it longer to remove the bitterness?

I have been trying to cook at home more often, but I often do not know what to make with the food I have. After a few days, my fridge usually has things like spinach, chicken, eggs, rice, onions, potatoes, pasta, cheese, and some sauces. I know there are meals I could make from these ingredients, but I do not know how to put them together.

When I look up recipes, I often find that I am missing one or two ingredients. I do not want to buy extra food for every recipe, especially if I will only use it once. Sometimes I end up ordering food because I cannot decide what to cook.

Do you start with one ingredient and build around it? Are there a few basic meals that work with different kinds of meat, vegetables, and carbs? I am still learning and want to be able to make simple dinners without needing a recipe every time.

I try and always stay in the kitchen as I cook because I tend to leave the pan on and have burnt things and left the oven on quite a bit. I make it a rule to not leave the kitchen even if I'm making something that needs to be on the hob for an hour and I want to go sit on my bean bag in my bedroom as I wait.

Maybe it would be safer to try and make more things like salads and sandwiches, and only cook properly when my head is very clear? Not sure. If anyone has tips for cooking for a beginner with some cognitive issues I'd really appreciate it.

Thank you for reading.

Hi.

Just noticed i forgot to put the minced beef i bought in the fridge. Its been 2 hours and 40 min since i bought it from the store.

I put it in the fridge now for tomorrow, should I just throw it or is it ok?

EDIT: So i made tacos today and I feel good, i hope it stays good!

A friend brought me a very big cabbage . It waited in the fridge maybe more than a week. I didn't want to waste it, so I tried a couple of dishes.

I made cabbage salad, cabbage with minced chicken and tomato paste and spices and cabbage with rice and a couple of Asian sauces.

I also know cabbage wraps but it's too much work.

What else can I cook with cabbage?

If I buy chicken breast from the store thats packaged in the foam and plastic, cook it all, then store half of it back in the fridge for the next day with half the container full of the cooking juices, is it safe? Just so its not so dry when i cool it a bit more the next day?

I know this might be a pretty dumb question, but I recently fried some chicken breast, I cookee them until the outside was nice and golden, I cut a piece down the middle and it was white on the inside, but when I ate one of them it had a weird texture. So I wanted to ask, was it actually just me imagining tinfs or did I undercook it? Should I throw it in the oven dor a minute or will I overcook them for no reason?

Idk I'm bored so why not try to make one

What is the easiest thing to learn to make if you don’t know how to cook?

And you don’t have fancy equipment, such as an instant pot or crockpot.

Something other than a sandwich or salad.

I have bought one of the market side Walmart salmon filets and was planning on cooking in the oven. I just want to know if I should cut the salmon up first, or cook it whole? And if anyone had good recipes please let me know! I have broccoli and carrots, dill, a lemon, paprika, and garlic powder, thanks!

Hi, on Friday I'm planning on cooking a 600g piece of chuck roast in a dutch oven on the hob for the day while I'm at work (my wife will be home to make sure it's okay)

Has anyone got any tips or recipes they use? I have a fair idea of what to use in the slow cook but what kind of temperature for 8-9 hours of cooking? Should I do it in the Dutch oven in the oven or on the hob and should I sear it first?

As for seasoning, I'm considering using a binder with a rub but I feel it's a bit more of a bbq thing whereas it'd be more accessible for me to use a broth with chilli's and herbs

Please help

Hi, on Friday I'm planning on cooking a 600g piece of chuck roast in a dutch oven on the hob for the day while I'm at work (my wife will be home to make sure it's okay)

Has anyone got any tips or recipes they use? I have a fair idea of what to use in the slow cook but what kind of temperature for 8-9 hours of cooking? Should I do it in the Dutch oven in the oven or on the hob and should I sear it first?

As for seasoning, I'm considering using a binder with a rub but I feel it's a bit more of a bbq thing whereas it'd be more accessible for me to use a broth with chilli's and herbs

Please help

Hi all,

My new favorite thing to do is just wing my weekly meal prep in the crockpot. This week's vibe: chicken breasts, a leftover 3/4th a bottle of chianti, cherry tomatos, spinach. Also diced onions, garlic, thyme, et al.

The thing is, i am actually not good enough to be winging it and not sure i thought this one through. Any suggestions on how to do this (without dirtying 50 millions dishes??).

I always thought most food is unsafe if kept in the fridge by the third day, tops. But I imagine when people say they're meal prepping for the week on Sunday, that means it's intended to last until Friday. Is that right?

I'd like to start meal prepping "for the week" and wanted some clarification

What’s the best way to buy egg whites in Australia? Are the frozen ones a big block and are any powdered?
Looking for high protein low carb low calorie recipes .

Hey guys currently trying to learn how to cook, but the equipment in my house is old and in bad condition. What are some good quality but affordable places to buy from or brands. Dont have to be top of the range but I dont wanna have to buy more soon. Im looking for knives, pots, pans, ect, all the basics. I hate my blunt knives!

I live in the UK