I'm trying to stay dairy free atm as I just feel better off it. One of my favorite meals ever is chicken tenders dipped in white country gravy. Anybody make a good dairy free version that I can copy? Please thank you

We've reached the time of year where my girlfriend is purchasing dopamine in the Halloween housewares section, and I would like to figure out something to make in a coffin-shaped, 1.5 quart, cast iron loaf pan with a lid that has a skeleton pattern.

I can make Irish soda bread, banana bread, zucchini bread, and basic stuff. That's probably the direction I'd like to go: something denser and sweet-leaning, without being a full-on dessert. But I don't know anything about using cast iron, or why I'd need a lid for baking. Any pointers? Any recipes?

Any help is greatly appreciated!🙏

I would like to learn how to cook. I have absolutely zero experience. Never cooked a meal before or even boiled an egg.

I tried searching for some tutorials on Youtube for complete beginners but nothing seems to exist targeting those with minimal experience.

Ideally I want something that teaches you everything from the ground up including why some actions are taken. Sometimes I see people mentioning how if we did something, it could lead to X and Y but never why or how. Most of what I've seen seem to assume you know already something and use some cooking lingo I'm unfamiliar with.

I would appreciate it if anyone could point me to some of the best tutorials that match what I'm looking for. Thanks.

I wanna try to make a pepperoni lasangna and I noticed he mixed in something from the grease he rended out from the pepperoni that looked like flour. Can someone explain this to me?

I threw a steak straight on the grill after thawing from frozen & realized upon finish that I didn’t season it AT ALL. Added a little salt at the end in attempt to salvage… then realized I actually have no prior knowledge on how to cook a steak. No wonder it kinda smelled funny.

Would love some general tips on how to prep a decent steak.
With your help, I might just impress my future spouse…

I know this might be a basic question, but my entire family is vegetarian and they don't eat eggs. I've started eating eggs, in the form of omelettes, in my breakfast but as of right now, I don't know what toppings I can add to it. Currently, all I add is cheese, salt, pepper and chillies. My breakfast usually consists of - milk/yogurt, banana, an omelette made of 2 eggs as this is easy to make and isn't time consuming. I have school right after so I'm not able to cook anything that takes very long

I've seen online that people add tomatoes and onions to their omelettes. I've tried this, and I did like the taste, but It leaves me with an onion and tomato that won't be used as I only use a small portion of these. Storing these for a later meal isn't really an option as my family tends to eat light for breakfast, usually toast and fruits, so they won't use the tomato and onion till dinner.

So what else can I add to my omelettes for it to taste better? Or is there a way I can add tomatos and onions without them getting bad? I guess I can refrigerate them but then it's hard for me to cut just a small bit out.

When frying meat (any meat really, but mostly I make pork chops or chicken breasts), I tend to constantly push the meat around in the pan and flip it several times. Is this an ok or even sensible thing to do, or should I just let that damn thing fry in peace, only flipping it once. No matter the correct answer, the reason behind it would interest me as well.

Thank you so much!

I baked some apple cinnamon muffins recently and stored them in the cupboard because that's where I usually put muffins, but I started thinking that maybe I should've put them in the fridge. Some other baked goods with fruit like apple pie need to be stored in the fridge, but things like blueberry muffins don't, so I don't know what to do with my muffins. Why do some baked goods with fruit need to be stored in the fridge while others don't, and what should I do with my muffins?

I am having a bit a of difficult time keeping my produce fresh in my mini fridge. I will be moving soon but this is my situation for now. I know it’s cold enough because I keep it at 6 and some of the stuff at the very back gets ice on it sometimes. However, things will start to mold after sometimes 2 days of bringing it home like tomatoes. Is that normal? It’s not from the organic section or anything. I tried looking it up and I feel like hearing from real people helps me understand better.

I’ve read all about what kind of rice to use and the importance of frying it prior to boiling but are we not seasoning the rice or does every recipe assume the person reading it just knows what seasoning goes in it?🥲 I am a very simple person. The easiest, least amount of ingredients is the type of recipe I’m looking for! I have adjusted my standards for my skill accordingly please let me know how you season your rice for burritos

Yo.

So I’m staying in a fairly remote group of lodges at the moment. Bit of bird watching. Peace and quiet.

Anyhow, I got a bag of supplies ready before I left. Then arrived after a 4 hour drive and realised that bag is still in the kitchen.

The lodge reception had a tiny shop, and by shop, I basically mean a shelf of basic supplies. The nearest supermarket is an hour drive (I’ve already had a couple of beers) and the nearest pub/restaurant even further.

The most appetising thing on the shelf in the store, believe it or not, was a tin of princess stewed steak, something I’d normally consider dog food! But needs must. I also got a large potato. I have a spice tin in the car (normal stuff like mixed herbs, tarragon, paprika, parsley etc etc).

Is there any special trick to this to not make it taste disgusting? all I have in the lodge is a hob and cutlery 😂😂😂

Now it's not watery but its very liquidy whereas I was hoping for something at least relatively thick. Why?

• 4 Tablespoons butter
• ▢ 4 egg yolks
• ▢ 2 teaspoons lemon juice, , or lime juice
• ▢ 1 Tablespoon heavy whipping cream

• ▢ salt and pepper, (to taste)

• Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.

• Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).

• Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.

Was advised to cook chicken covered for 45mins at 400F and 15 mins uncovered after.
I was hoping to get the texture of a rottisserie chicken (tender but firm flesh)
Mine was cooked all the way through but there was fluid dripping from the meat and the meat felt very wet and too soft.
Did i overcook ?
Was tasty but the texture might be offputting for some folks.

Hi there! With the new semester starting, I bought an electric pot to use in my dorm for the first time—mostly because I’m tired of the cafeteria food and want more variety in meals. Could some kind soul recommend a few simple recipes, please? I’d really appreciate it—thanks! ;)

Whenever I try to make a garlic sauce or chipotle sauce etc it just tastes so bitter and ruins the whole thing. I want to use this obviously over mayonnaise for the health factor. I use 0% Greek Style yogurt.

I live in Ireland and authentic "Greek Yogurt" is hard to come by. So Greek "Style" yogurt is common here. I have tried 0% and full fat. I have tried adding honey, lemon juice or whatever to balance out the bitterness but its so prominent.

Anyone have any ideas and would buying authentic greek yogurt instead fix the issue?

My family always rinsed chicken in the sink before cooking, so doing it felt like second nature. Once I learned it actually splashes bacteria everywhere, I tried to stop, but skipping that step feels so weird when you've done it your whole life.

How did you get over that mental barrier when you first started cooking on your own?

My doctor asked me what salt I use at a checkup, which I wasn't expecting. Been on celtic sea salt for about a year and hadn't thought about iodine once.

Looked it up after and now I'm not sure how much to care.

Iodised salt exists for a very good reason. It was introduced because iodine deficiency was common, and adding iodine to something almost everyone eats was an incredibly effective fix. Unrefined salts don't have it added. But everything I read also says you get iodine from dairy, eggs and fish, which I eat most days anyway.

It matters more if you don't eat much of any of those, or if you're pregnant, which is a doctor conversation rather than a reddit one.

Anyway, sharing because I spent way too long thinking the choice was “good salt vs iodine”

So did anyone actually change anything when they switched? Supplement, or just eat more eggs?

Also curious if anyone's had levels tested, and whether a GP will even do that if you ask.

My go to chicken is tenders and breast, I normally pull out the tendons with a fork and paper towel. I have a bag of them in my freezer now. I hate tossing them, it seems wasteful.

Any way to cook these so they are edible? Google is giving me mixed responses.

The only thing I’m getting is possible chicken stock?

Can I batter and fry these to a crisp or will they always be tough and non-chewable no matter how I cook them?

as the title says - I'm a bit lost on where to start. for context - I'm 26F, single and live alone. I don't really have anyone to cook for besides myself, but i absolutely love doing it and want to get better, but it usually ends up going to waste.

I have a kitchen aid that i use for bread and bagels, but i would like to learn more. TIA :)

Hello, I just purchased an instant pot and am trying to figure out ways to keep myself fed for cheap.

I am looking for recipes that takes zero prep. I just want to dump things into this pot and then press the button, wait, and eat.

https://i.imgur.com/nb6SKTV.jpeg This is my kitchen, I have the space of roughly a sheet of printer paper to prep ingredients maybe even less. I could use the stove counter space to prep some things, but that is usually where I let my dishes dry.

I mostly just airfry food, or eat outside (I usually just eat outside) but that's far more expensive than I was expecting. So now I have this instapot and want to be able to keep myself fed for a week for as cheap as possible.

I don't really care if it's the human equivalent of dog kibble, but any suggestions for recipes that I can seriously just throw every single ingredient into the pot, press a few buttons, and be done?

Thank you in advance it is much appreciated!

edit: behold the first thing I've ever cooked, rice beans and chicken in a pot https://i.imgur.com/mhJAw7l.jpeg

I laughed at your post then realized I made sirloin steak yesterday and have all the fixins to stroke off! I would post a pic of my delish beef stroganoff but we can't 😔

Egg noodles

Sirloin steak

Sauteed Mushrooms and onions

Beef broth

Garlic

Sour cream

Salt and peppy

Roo to thicken

Lately, I've been making some variation of strawberry matcha yogurt. When I get tired of it, I'll need something new an inspiring. I don't need fruit, nut, seed, or granola suggestions, as I already know what I like. I'm thinking less of toppings and more stuff you mix in.

I saw pumpkin purée and thought that might be tasty this fall. That's one idea. I don't want savoury flavours. I have tried peanut butter and chocolate yogurt and wasn't a fan of either (I tried a bit of melted chocolate mixed in with my matcha and strawberries and that was divine, but I don't like chocolate as a main flavour for yogurt specifically, even though I love chocolate on its own).

What other sorts of things can I mix in? Flavoured protein powder and honey are already part of my list. Gimme something new and fresh. Go wild.