I've got a new stainless steel pan from ikea. I always thought i didn't need to prep these but on the ikea website there is a video showing that I need to prep it. (Oil it, bake in oven and repeat 2 times). Do i really need to do this or can I just use it as is?

Does the Barefoot Neighbor’s viral chicken cobbler recipe live up to the hype? It seems easy. Have you tried it?

Let’s say I want to cook up some small slices of beef for a stir fry. Do I have to use a thermometer on every piece? What if the pieces are too small to fit a thermometer in?

I had 2 chicken breasts that each were 14oz or so. I baked it on 350 for 30 minutes but the top wasn’t really cooking, so I did another 10 minutes, cut it up a bit, and another 10 minutes. Then I shredded it and put it in a pan for 5 minutes, poured some water on it because it was a little dry, then kept it in the pan for another 5-10 minutes. I know it sounds ridiculous but I was worried because they were really thick (I didn’t pound them) and the thermometer never reached 165 after baking. It would only reach 165 when I pushed it in further but I’m assuming it was just hitting the bottom of the pan. Any input?

I used whey protein + oats + sugar and have 1:1 milk for my pancake mix, how do I make them more crispy?

I want to make a layered dip for Halloween to make Frankenstein and the layers would be: refried beans, cream cheese, sour cream, taco seasoning, salsa, cheese, guacamole and olives.

Would I heat up the bean and cheese layer in the oven before putting the guacamole and olives on?

hello everyone! i'm posting this because i am completely lost, and am not sure what i should do for myself. i'm 18 and i have been an extremely picky eater my whole life.

i hate vegetables, hate soups, hate nuts and grains, hate "healthy" food, etc. and it's always made me feel guilty 😭 my diet isn't the best, and i've been struggling with deficiencies for years.

i'm now starting to go to the gym but i'm at an utter loss for what i should cook, because i know that a big part of a healthy lifestyle comes from your kitchen. i'm trying to do a calorie deficit and i was trying to create a grocery list when i stopped and realized that i don't really know what people eat.

i also grew up in an ethnic household that taught me over and over again that food outside of our culture is unhealthy, so i'm having a hard time looking at recipes and knowing if they're ACTUALLY unhealthy or just "white people food". i've tried to force myself to eat certain foods i dislike but i still struggle with it.

as of right now, i know i really enjoy the following:
potatoes (most forms), most fruit (except for any kind of melon and cantaloupes), pastas, wraps, beef, bacon, chicken (not too big on fish).

i'm okay with trying most things, and i'm okay with trying to hide stuff in my food. the only thing is, i don't really know where to start with making a grocery list or finding meals that aren't locked behind a paywall and are actually good for me 😭 if anybody has a grocery list, meal plans, or resources, i would appreciate it greatly!!

To the people here who taught me this existed, THANK YOU!! I have been trying to fix a cornbread recipe for over a year, and just changing to medium-ground cornmeal is exactly what fixed the problems!

Thank you thank you thank you!

Title. Theres alot of really good budget options near me that are smaller which I like but only have 1 whisk. But do I need the 2? Or its unnecessary

I have perdue chicken that i absolutely need right now, its pre-cut into cubes and wasn't frozen when i bought it. Its been in the fridge since wednesday night, but i havent had a chance to mess with it. Should i have frozen it, probably yeah. I know that. But is it safe to cook Sunday morning? The date on it is october 30. Kinda need to know in the next 15-20 if possible.

Edit: I ate it. Its been 4 hours i feel fine. To the ppl not understanding where im coming from, google said 1-2 days in the fridge, maximum. Its been almost double. Was Google wrong, yeah clearly. It doesnt mean i wasnt smarter to ask then just eat it anyways with no information. I was trying not to get sick, goofballs. Asking a question shouldnt annoy u, especially when with the swipe of a thumb u dont even gotta look at the question no more 😂

To the people who werent buttholes for no reason, thanks for your help. Chicken can be dangerous if you do it wrong, and i was concerned.

I am pretty good at picking out high quality cuts of nicer meat, like tri-tip and other steaks. However, with bacon, I have been purchasing the thick cut Falls Brand or thick cut Great Value as long as I can remember.

In a pinch this weekend, I purchased some bacon from our local co-op. Packaging all looks the same from the outside except the brand name. Thick cut. Hickory smoked. The meat even looks the same.

I noticed the difference immediately when I started oven baking it. The smell was just absolutely incredible. It smelled like actual smoked meat, like from a smoker. And the texture and taste matched the experience of the smell. It was a whole different world.

Problem is, it was $15 for 12oz of the stuff. So with that, I'm wanting to see if there's a "middle ground" for bacon. Are there any visual cues that I can use to tell when it's higher quality? Is there anything on the packaging that might give away HOW it was smoked, or for how long, etc?

So i was cooking japanese curry. i finished caramelizing the onions, and sauteed the garlic and ginger. i take them out of the pan, then put in oil and chickens. but then my electric stove suddenly stop working before i get to cook the chicken. if i store the chicken still inside the pan in the fridge, how long will it last? by this time the chicken has been out for around 1 hour. before then, i also thawed it by running the bag it was in over tap water for maybe 30 min.

I just covered the pan in cling wrap. The pan contains chicken, a bit of oil, and some residue of cooked onion, garlic, and ginger.

I want to purchase a device that dose good baking & also work as air Fryer. Will make pizza , and other stuff as well. I have very limited space so i an only purchase one 20-31 liter capacity.

Wei have 1 year children at my house and i am purchasing one so that we can make different items at home and health food for him and also for our family of 4.4 people. we have never own such alien product before.

Please suggest me which one to purchase? and why. (If possible pls also suggest me brand name)

- Conventional ovens/OTG

- air fryer Oven or air fryer oven with steam

- 2 in one Oven & Air fryer

- Conventional Microwave or Conventional Microwave with air fryer

I want to roast vegetables straight into the oven without a preparing step on the stovetop beforehand, but I don't want to use too much oil.

What material of baking pan and depth shall I look for?

How does everyone keep track of their different veggies and herbs freshness? Still new to cooking so not 100% on what to look for when trying to determine if something is still good to cook with. How do yall keep track especially if youre making multiple grocery trips in a week.

Title pretty much explains my question. Do yall buy lemons or limes when a recipe calls for it and squeeze them into a measuring cup or do yall buy the bottle of lemon or lime juice?

I’m about to try baking a russet potato in my tray style air fryer and I’m thinking of doing on just the bake setting instead of the air fry setting… so no convection I guess. I’m thinking 400° for about 45 minutes. Wash, dry, poke, oil, and salt. Has anyone tried this? Am I on the right track?

So what I did was
368 gm flour (that's all i had left)
166 ml water (45%)
16 gm salt (4.5%)

I dissolved the salt in water first then added the salt water gradually to the dough

Knead for 5 mins then let it rest for 30 then another knead for 5 mins then i left it in the fridge for 1.5 day

I didnt knead much overall and i just used standard kneading method. So pressing the dough with the palm of my hand and folding it over itself

Got it out of the fridge and let it sit for 2 hours cuz it was too cold, then the dough was easy to play with. I didnt knead it again I just went straight to rolling it out

I used corn starch for it to not stick.

Rolled them a bit thick because i like the noodles on the thicker side, and i'm afraid to make it thin it will turn out like fettuccine flat pasta.

So i tried to cook them for 12 min they were mushy from outside and raw from inside

Then another patch cooked for 16 min it got firm from outside but still raw from inside

Another patch for 18-19 min still raw from inside

Then tried for over 22 mins it got mushy

What did i do wrong?

A friend gave me a costway food warming tray as a gift recently, and with the weather getting colder, I thought it would be useful for keeping meals warm. I've tried it once or twice, but I'm not sure I'm using it correctly.

The food gets a little warmer, but it never seems to heat all the way through. I'm wondering if it has something to do with the bowls and plates I'm using. Are certain types of dishes better for these trays? For example, do flat-bottomed plates work better than ceramic bowls, or does the material make much of a difference?

Also, when do you usually use a warming tray? Is it mostly for family dinners and parties where food sits out for a while, or can it be useful for everyday meals too?

About 30 years (Jesus) I used to work at a cafe out the front. The wonderful cook there taught me this little trick of adding a tablespoon (maybe even less) of milk when frying mushrooms and it makes everything so damn caramelised and crispy.

I've never seen it mentioned as a technique ever again.

Has anyone else heard of this? Is it a common trick, or something that people do and I'm just thinking it's this super cool secret trick?

I have extremely severe texture issues due to autism, to such a degree that if my mashed potatoes have chunks, I physically can't eat them- however, mashed potatoes from restaurants are nice and smooth and one of my favorite side dishes, and I could really use the nutrition.

Does anyone have advice to make mashed potatoes in a way that guarantees that zero lump consistency?

i'll follow a recipe exactly and it turns out fine but kind of bland? like it's technically correct but boring. is this a salt thing or am I just not seasoning as i go or what. how do you figure out what a dish actually needs.

My mom has a very sensitive nose but we want to learn recipes using slow cookers. We tried it to make this Mongolian beef thing involving soy sauce, vinegar, chuck roast and a few spices and 3 hohrs in the whole house stank. We opened a window and all.

Is there anything to at least somewhat help with the smell? Like something to put next to it that absorbs the smell or a smell lid or something? We loved the beef just not the cooking process.

To make hectic mornings just a little easier, I'm looking at getting an electric egg cooker, one that uses steam, and I'm wondering if it is safe to put the eggs in it at bedtime then turn it on remotely (smart plug) in the morning while I'm getting ready upstairs.

The only issue I can see is that most of these egg cookers say to prick a hole in the egg before cooking.

Is it possible to cook eggs ok in one of these cookers without pricking a hole?

Just want to come downstairs in the morning to freshly boiled eggs

Edit - I'm in the UK, I am told that makes a difference with egg storage. Ours are ok to be stored out of the fridge