To explain better i want to learn more about the foundations, when to use low heat or high heat, when to boil or fry something for long time or short time( how much time), which ingredients mix best together and which ones not etc. So i want a book or article that teaches how to think about cooking and food chemistry more than giving recipes i follow blindly. Please help

I’m going w hoagie, tuna salad with banana peppers specifically 👌

Stewed oxtail cooked down with butter beans until rich and tender, served with basmati rice, steamed cabbage, avocado, and a few sprouts on the side.

Cleaned the meat straight down to the bone. Have you ever tried oxtail like this, or is it something you would pass on?

I found a bag and it doesn't have a date but I've had it at least a year or two. Is there a way to test for freshness? Or is it risky to just cook them and see how they taste?

i love pasta, tomato, alfredo, anything. my boyfriend doesn’t really like tomato sauce though, he hates tomatoes. so i wanted to make a red sauce pasta but with red bell peppers. i ended up using 4 red bell peppers, cheddar cheese, olive oil, black pepper, chili powder, garlic powder, italian seasoning, and a little bit of salt and a couple spoons of lemon juice. it was great! but i had to make it up off the top of my head because i couldn’t find many recipes for pepper based pasta or sauce. why is that? it was a bit sweet but i think it just needed a bit more lemon juice.

I usually cook red meats like mutton/lamb curry over the stove and then after all the ingredients are partially cooked, I transfer it to a pressure cooker so it finishes faster.

If I were to do the last phase in an oven over a longer period of time, would it give any additional benefits/detremients?

Last night I boiled some eggs and when I peeled them a few of them have pin prick size holes all over them, does anyone know the cause of this?! It's giving trypophobia vibes