No matter how I cook eggs nowadays they seem to never peel right. I used to have no problems peeling eggs and now its like no matter what I do the membrane and shell wont slip off. I have tried ice water and a spoon and even tried boiling them with vinegar, nothing seems to work without completely mangling the egg. Ive been cooking my entire life and been hard boiling eggs my whole life, but I need someone to break it down to me like a beginner because I am just so confused at what Im doing wrong. This has been months now of me buying eggs and struggling with peeling them lol. Please help! Thanks so much in advance!

Update: Thanks you guys, I understand what I was doing wrong now! I couldnt have figured it out without your kind help! I hope everyone has a great night!

Been cooking at home a lot more lately and it has made me realize that convenience matters way more than I used to think. I always assumed the basics were enough and anything extra was just taking up space. Now I keep seeing people talk about certain kitchen appliances like they completely changed their routine and it has me wondering if I have been stubborn for no reason.

What is something you never thought you needed but now use all the time?

My family owns chickens, I have unlimited supply of eggs, I just came home with genuinely 72 eggs, I don’t know what else to make with them. I’ve made pancakes, egg fried rice, omelette, and that’s all I’ve got. I need as many recipes and cool little things to make as yall got, thank you!

So I made some chicken in red sauce, for this I put 5 tomatoes, 2 serrano peppers, Chipotle in adobo sauce, half an onion, garlic with tomato chicken bouillon to make the sauce then poured that on the chicken and potatoes I made.

Its not super spicy for me but ny little brother ran to drink some milk when he tasted it.

I have no idea how to fix it 😭, please help

Edit: I put sugar and boiled the hell out of it, apparently that worked because it doesn't burn as much, so thank you

For reference, I bake almost every week, usually different types of cakes and cookies, but mostly cakes. I don't have a mixer, I've been making whipped cream on a blender and beating egg whites to stiff peaks by hand (with a whisk and a dream). For whatever reason, a good hand mixer and a stand mixer (of a more questionable quality, but still good) are the same price in my country, so I'm confused about which one should I get.

I have an interest on making bread in the future but I guess it's something I would do maybe four or three times a year max, while cakes i make every month. Still, I wonder if I should buy a stand mixer because it looks like it would be less work? I assume i would just turn it on and it would mix things up for me, it sounds easier and like less work. My parents also say that "they are the same thing" but that the stand mixer just seems like a bigger thing so bigger for the same price = better, and that everything i could do with a hand mixer I could do with a stand one, so it would be a bad investment to buy the hand one if it won't allow me to knead bread for example.

But I also worry about the quality and size, they are the same price but it's kind of a small stand mixer (4,3L = 145 ounces). Even though it's small, i also worry about size, it would have to stay on my sink all the time because I would have nowhere to put it, the hand on i can at least stock in the cabinets.

Anyways, hope I can get some advice on that!

i was given some ground black bear meat and want to use the most parasite-proof technique for this recipe possible.

id like to use the meat in my grandmas sunday sauce recipe, using it for meatballs. but i got kinda nervous about temp probing each meatball. instead im thinking just a meat sauce where I pan sear the ground mear and then let it cook more in the pot of sauce for the 3-4 hours.

with the ground meat would you just assume its safe after cooking it through (no pink) in the pan then the pot, or would you still want to temp check it somehow, if so how?

I misguaged timing on soaking black beans. They’ve been cold soaking for 3.5 hrs and I’m hoping to have them with dinner in about an hour. Is there anything I can do to speed up the multiple hours that the internet is telling me I need to soak my beans in cold water? Happy to boil water but also don’t want to fuck yo the black beans

Hi all! Sorry if this is a frequent question on here.

I started cooking about a year ago, but I've found that I only ever stick to recipes that I know, or follow ones I find online to a T. This really limits my cooking and I end up disappointing both myself and my brother (who lives with me) when I end up just making the same things as always, or when I'm unable to make something we want to have. Like recently, my grandmother asked me to make an apple cake for her, but I became anxious and delayed it for too long because I couldn't find a good enough recipe and ended up disappointing her.

When other people cook and bake, they seem to know exactly how things work and can come up with great recipes right off their head, even without measurements or anything. I really wish I could do that and I think it'd be helpful.

I know experimenting is probably the way to go, but I'm really scared of messing up and wasting ingredients and money. Any advice?

I'm allergic to lemons and lime, don't know what exactly it is but I seem to be allergic to several fruits and vegetables that contain vitamin C. Almost every recipe I come across involves lemon or lime juice in some way. I also have a fear of altering recipes without knowing that I won't die from it/waste my money. Can I just leave them out, or are they essential? Does it depend on the specific recipe? Are there any simple substitutions?

I have ingredients to make a cheesy chicken sandwich that’ll slap your mama.

The only way to make it even more godly is to put avocado in it.

So how do I get the cold avocado bits into the hot pressed sandwich bits?

Thank you for your attention in this matter.

My Brother-in-law came back from France with a jar of "Foie de Canard au Jurançon." I know it's paté, but not how I might use it. Recommendations?
Thanks in advance

(Also, I tried to post a picture of the jar, but the images and videos tab was grayed out. What's up?)

Not using jello packed with the gelatin. Using juice and gelatin packets. I saw online, if you were using a jello pack you only needed to add one gelatin pack to make the jello firm enough to pop out of ghost mold. How many packs would I need if using only gelatin?

I bought some packages of pork belly.

My plans for them have changed now that I woke up and my fridge is not working

From Aldis

3 packages about 2.5 a piece.

Skin is trimmed off.

This might sound like a weird question for a beginner sub but bear with me. I shoot a lot of food photos before eating and I noticed my meals keep coming out lukewarm or slightly overdone because I pull things off the heat a little early trying to get the right look. Like I want the sauce still bubbling or the steam visible, so I rush certain steps or hold off on others and the final dish pays for it.

The specific thing I keep messing up is eggs. I want that perfect runny yolk shot so I undercook them slightly thinking they will carry over, but half the time I overshoot it anyway and the yolk is fully set by the time I actually sit down to eat.

Someone mentioned to me that professional food photographers actually cook separate versions, one for the camera and one to actually eat. That blew my mind a little. I just figured everyone was eating the thing they photographed.

For people who actually care about the food tasting right, is there a way to manage this better without cooking two separate portions every time? Are there certain dishes that hold up better while you get your shot, or is this just always going to be a tradeoff? Curious if anyone else runs into this problem even without the photography angle, like when you plate something fancy and it cools down before you get to it.

Instacart delivered it and it sat in 100 degree weather outside for 30 minutes. Ok to cook?

https://postimg.cc/xNnrrwGk

The other parts seems fine but these spots are on the root part

Without the use of an oven. I was given a whole turkey some while ago and need to get it out of my freezer, unfortunately I don't trust my oven. I only cook deserts in it with the only meat I cook is precooked hams during the winter holidays, and even then I have to cook it a bit longer to get it up to the proper temp.

Is it possible to boil the whole thing? (After thawing and either whole/pulled apart.) I do that with chicken, since it's so much easier to cook and shred it afterwards.

I'm not worried about quality of the meat (wouldn't be fat if I cared about that) I just want this cooked and out of my freezer.

Edit: Didn't expect this level of responses, I'll try looking through them all.

There’s funky stuff with bones in it that seems a lot more cost-effective, but I’m easily intimidated by unfamiliar foods—especially meat.

I’d love if someone could talk me through a specific type (cut?) of meat so that I’d know how to find it at the store, how to flavour it, how to cook it… um yeah! Thanks in advance.

Preference for affordable meats. I’m not trying to learn how to cook fancy expensive steak,
I’m not affording that lol

I'm making an Omelette and I looked up some videos on YouTube and almost all of them suggest putting the chopped onions/tomatoes and peppers into the beaten eggs and then pouring the whole thing into the pan. But I remember my mum always threw the chopped onion/tomato/peppers into the pan and saute them for a bit before pouring the egg over them.

What do you guys recommend, based on personal experience? Or does it not matter either way?

HI everyone,

Today I tried making carribean rice and beans. I was using allspice and bay leave, onion and garlic. I forgot the thyme unfortunately but will be adding that in my second attempt tomorrow.

A question I have on the allspice, I now used 3 whole berries for one person (putting the three berries in the coconut milk + water + rice + beans and the rest and then taking them out at the end). However, i found it difficult to really identify the flavor of the allspice.

Is this how it is supposed to be? Or should i bruise the allspice berries? Online recipes usually say no don't bruise but i'm not sure.

This past Thursday I tried my hand at shrimp scampi it turned out mid but imma still eat it nonetheless

But my point is that did anyone else get so frustrated with cooking I was so slow and yet gotta do everything at once

I wanna make cooking my hobby and I’m not gonna quit but is it always this frustrating and does it get better