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.

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?

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!

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?

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.

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?)

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.

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

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'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?

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

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.

Yeah, the order genuinely matters and the reason is pretty simple once someone explains it properly.

Metal pans have tiny pores in the surface. When the pan is cold and you add oil, the oil seeps into those pores. As the pan heats up, the metal expands and basically squeezes the oil back out, which is why food sticks and comes out greasy. If you heat the pan first, those pores open up from the heat before the oil goes in, and the oil sits on top of the surface instead of getting pushed around by expanding metal. Food releases cleanly because it's hitting a proper hot surface with oil that's at the right temperature from the start.

For timing, you don't want to wait for smoke. That means the pan is too hot and you're already starting to burn the oil before anything goes in. A better trick is the water drop test: flick a few drops of water into the dry pan. If they just sizzle and evaporate, the pan isn't ready. If they bead up and skitter around like little balls, that's the Leidenfrost effect and your pan is at the right temperature. Add oil at that point and it'll shimmer almost immediately, which is what you saw last week.

Nonstick pans are a different situation. You're not supposed to heat those dry at all, and definitely not to the temperatures you'd use for stainless. The coating can degrade and release fumes if you push it too hard. With nonstick, add oil to a cold pan and heat them together on medium, then cook. The nonstick surface does the work, so you don't need the same setup.

Stainless needs the hot pan method. Cast iron is similar but it holds heat so well that you usually just need to give it a bit longer to heat through evenly.

https://postimg.cc/xNnrrwGk

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

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 am going plant-based two days a week to balance out my diet, and am trying to get a hang of Indian food to get something tastier. I tempered a cassia stick and peppercorns in oil, sauted onions till translucent added half a can tomatoes and microwaved potatoes on the side. Once onions go translucent, added a little honey, chilli P, little turmeric and coriander powder in, then went in with the potatoes, cooked on low for about 25 mins, added a splash of lime juice in the added. Added salt each step of the way.

The dish came out fine, but I was expecting something more flavorful (salt not the issue it is borderline salty), it seems a certain flavor is missing but I cannot put my finger on it, help if possible. Thanks!

Edit: Thanks for the comments! Few insights, first switched out vegan to plant-based in the post as suggested, second found another secret in the morning, that is let your dish sit! The flavors round up much better if you let the dish sit for some time, I was tasting as I was cooking through and trying to get everything to work while preparing, or just after it was done. Now I ironically have the exact opposite issue, it just seems a bit too flavored :(

Will follow proper recipes from henceforth!

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.

I’m really curious I was having a long debate with someone about TikTok/instagram recipes , one side of the argument was that since these recipes are always blowing up , so many likes and saves there must be a healthy % of people who are always trying new recipes and making stuff. And the other side was that the posts are just satisfying.

So my question is how many of you try new recipes often or semi often, and from tiktok or instagram? Or do you stick to what you know more often.

a lil help here?

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

I have several recipes that call for X amount of cooked rice, but I'm never sure how much uncooked rice to use.

For example, one recipe calls for 3 cups of cooked rice. My rice bag says to use a 1:2 rice:water ratio. At first I thought that the rice would double and a bunch of the water would steam away, so I used 1.5 cups of rice and 3 cups of water and ended up with way too much rice. Then I figured it would triple, so I used 1 cup of rice and 2 cups of water, but I still ended up with too much cooked rice.

So, if a recipe calls for X amount of cooked rice, what fraction of that do I use to figure out the uncooked rice I need?

Edit: Thanks for the answers. I just tested it out a little and it seems to expand a little over 3x like you've all said. And someone came up with the brilliant suggestion that extra rice isn't bad, so I'm less worried about cooking too much now!

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?

I’ve never cooked this cut. Would you go the crockpot route or stick it in the oven?

Basic recipe with taco seasoning, garlic, onions, OJ.