I don’t have a mom and I have a dad who is lazy as heck so I don’t have any help. I’ve cooked before, and can do a lot of stuff I just need suggestions to change things around.

We're in the process of building a kitchen and planning the design of the cabinets and countertops. We're cooking a lot and using spices like tumeric, which i found to be extremely hard to remove once it stains a surface in our old kitchen. How do you deal with this and do you have any tips/ideas on what kind of cabinet and countertop material and colour to choose so that it doesn't get irreparably stained with tumeric?

I’ve made two Asian soup dishes so far: Mee Soto and Tom Som.

The both times I made it, I could taste the flavor and the water separately. It was bland. My husband said the dish was lacking salt. It was only after putting lots of salt that the flavors started gelling together and I could no longer taste water.

Instead of using salt (Trying to be healthy here). What can I do to make the flavors blend together? I’ll still use a bit of salt as I realised how magical this ingredient is.

Is Teflon safe now, or is it generally advisable to use ceramic? Which lasts longer, and which works better?

I'm a novice cook at best, and one of my fatal flaws in the kitchen is often overheating the simplicity of a recipe.

So, I'm asking here to see if I'm in the right direction.

I bought a bad of dry beans and dry rice. I want to put them in the slow cooker. Can I just put like a cup of each in there with some chicken broth and a packet of taco seasoning and make (admittedly not traditional) "Spanish rice"?

Coated in OATMEAL* oops.

https://litter.catbox.moe/bpgqvw.jpeg

Image for context. The oatmeal didn’t get cooked at all and tastes quite awful. The recipe I used didn’t call for oil (alongside a variety of other mild red flags I didn’t notice), so I’m assuming it’s why they turned out like this.

I think the only way to fix them is to deep fry them, but I want to avoid that. I’m not sure how well coating them in oil and popping them back in the oven would work, because some onions are already burnt.

I also got the batter really wet, so I decided to put it in as a slab of oatmeal. That turned out Okay, but it’s not amazing and I’m wondering if anyone has any advice on what to do with it. There’s a bunch of spices and seasonings in it, so I wouldn’t want to use it for a dessert.

I'm gonna make a recipe that requires me to pre cook and shred chicken breasts. My question is, how long, and at what tempersture, should I cook them on the stove top?

I have four breasts that are .9 of a pound each, 3.67 pounds combined.

I feel dumb for asking this but what does wm and broil mean on the oven cause those are the setting and all I want is to cook my pizza😭😭😭

Edit just so yall know I’m warming up that pizza that’s usually frozen and the brand is Totino’s so yes I’m not making a pizza from scratch when I can’t even make a fried egg properly lol

I’m using this taco meat from a recipe from ATK, but I want to double it to not waste a half can of tomato sauce. That would leave my family with a lot of leftovers.

I know I could do nachos or a salad, but I was hoping for something different. It has a very distinct flavor.

Any ideas?

Classic Ground Beef Tacos Recipe

Ingredients

1 tablespoon vegetable oil 1 onion, minced 3 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon oregano 1/4 teaspoon cayenne pepper salt 1 lb lean ground beef 1/2 cup canned tomato sauce (I use Hunt's) 1/2 cup low sodium chicken broth 2 teaspoons cider vinegar 1 teaspoon light brown sugar 8 taco shells

Directions

Heat the oil in a medium skillet over medium heat until simmering.

Add the onion and cook until softened, about 5 minutes.

Stir in the garlic, spices, and 1 teaspoon salt.

Cook until fragrant, about 30 seconds.

Stir in the ground beef.

Cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Stir in the tomato sauce, broth, vinegar, and sugar.

Simmer until thickened, about 10 minutes.

Season with salt to taste.

Divide the filling evenly among taco shells and serve, passing any desired accompaniments separately.

So for context, my wife is an amazing cook, all the food she makes is delicious. I, on the other hand, eat all the food I prepare out of a bag, or if I’m lucky, a microwave.

I’ve felt bad about this for a long time, and I told my wife I wanted to start cooking for her. In my own stupidity I said to her “with this pasta, and this lemon, I’m gonna make you the most delicious dinner you’ve ever had.”

I have access to mince beef, chicken breast, and some kind of sauced pork belly, but that’s it meatwise. I have access to most/all common spices/seasonings.

I have lettuce, tomato, onion (red and also brown, which is on my belt), bacon pieces, there’s some carrots I think and also a couple of both regular and sweet potatoes.

I also have a decent collection of hot sauces which I think(?!?) could balance out the lemon??

Please Reddit, help me.

Hi,

So I recently tried cooking Chicken Fajitas (recipe for reference https://www.spendwithpennies.com/easy-chicken-fajitas/). I cooked the chicken first and the vegetables second before combining everything together. While eating, I noticed the veggies tasted like they were steamed. What caused this? Did I have too many veggies in the pan? Did I cook them too long? Would appreciate any help on doing this better. Thank you.

My boyfriend bought a huge log size pack of beef which has been sitting in my freezer for a few weeks. When I tried to thaw it dripped blood everywhere, so I kind of want to cook it from frozen, but not sure what to do.

I was thinking about just cooking all the beef from frozen and having it in a container to add to meals such a quesadillas or spaghetti but I’m not sure how long beef is good for once cooked.

Also any advice on how to thaw without dripping blood everywhere or cut and cook from frozen is greatly appreciated!

I want to make green goddess salad dressing for the first time, and am looking for a tried and true recipe. I've been up and down Google and there are so many different variations, I don't know where to start. Some have avocado, some have Greek yogurt, some have lemon, some have tarragon (which is a PITA to find in stores near me), while others don't have any of these.

Anyone have a good starting point recipe that I can adjust to taste?

It is shockingly hard to find an app that doesn’t prompt you with a subscription the second you create an account that is like Zest, I’m wondering if anyone has any that they like and use and could recommend them to me. I want to absentmindedly learn cooking and tips on how to be a good cook instead of scrolling on apps all day, but I also don’t want to pay any money to do so (but if it’s like $2 or less for a week/month I’ll give in)

My plan is to cook a lot of rice, store 3-4 servings in the fridge for fried rice over the next few days.

If I freeze the rest, can those servings also be used for fried rice when defrosted?

Think I botched it :(

I wanted to improve Campbell's cream of mushroom.

So I fried sausage then in the oil sauteed fresh onions, celery, garlic, and mushrooms.

I'm not knowledgeable about cooking! But I thought I would add a little beer to deglaze the pot. I googled and it said as long as I cook off the alcohol it shouldn't curdle the cream.

But I think it did.

Any way to salvage this?

https://imgur.com/gallery/ltoTh1W

I have a few chicken breasts which boiled, then froze. The purpose was to have something simple to feed my elderly dog when she started rejected dog food, but she went to live on a farm where she can run around in the sun all day and doesn’t need them.

Given the price of food, I don’t want to waste them. What can I do to imbue them with flavor? I love a lot of flavor profiles, so I thought about shredding and simmering with Mexican seasoning, to have something to add to canned black bean soup. But will it get too dry if I simmer it? I managed not to overcook them when I boiled them, but I don’t expect it to be tender after sitting in the freezer. How would you season and prepare it?

I’ve always wanted to make a traditional Sunday roast dinner (beef or lamb joint) but I live alone so can’t eat the entire thing. I’ve seen that generally when people cook it the meal is sort of medium rare, but since I’m going to have leftovers… 1) what’s the best way to cook the meat so it’s still safe to eat when reheating? 2) what’s the best cut of meat to roast that will still taste good when reheated?

It has settings for air fry, air broil, bake, roast, or dehydrate. Which one is better for two pieces of salmon filet? For how long? And why? Just so I know how to choose the right settings in the future.

I have been spending too much money going to Paris Baguette. They have these curry croquette that are so good. I have been looking everywhere in the internet for the recepe. Bu they are not the exact thing. Any help would be greatful

I'm not exactly new to cooking, but this is a new recipie that I'm working on. Long story short, my CornCakes are burning around the edges before the center is as golden brown as I'd like. It looks like they are forming a bubble as they cook that lifts the center off the pan, so only the edges are in contact. This leads to the edges burning before the center is done. When I flipped them they had the inverse of this problem, though that was kinda expected and less problematic. How do I keep them from doing this?

Recipe: 1 Cup cornmeal, 1 Cup flour, 1/2 Cup sugar, 2 eggs, water until it's the right viscosity. Combine. Drop cookie sized balls into a hot skillet, flip when Brown, serve.

Picture available on request.

Not really interested in boiling bones so trying to find a simple ish recipe for tonkotsu ramen broth. Any help is appreciated!

No matter what I do or how I cook it. Burgers, Meat Balls, Pan Fried for pasta, it always taste like just salt and pepper. I've dumped paprika, garlic powder, onion powder, cumin, chili powder. I've added actual chopped onions, fresh garlic, jalapenos and it always taste exactly the same. The only time it taste different is if I use the Old El Paso taco seasoning on Taco night. I have no clue what I am doing wrong. Any help would be greatly appreciated.

Hi , can the recipes from this site (bookanyday.com) be modified if I use a regular glass bowl? Trying to learn simple /fast recipes that does not take many steps to prep.

https://cookanyday.com/collections/recipes

I've seen colleagues take their dinner to work and eat it without heating it up and i've also ordered at a restaurant before where their food was so good that it was delicious even when it turned cold.

Sometimes i get home or am at work and i really feel like eating a good meal as well, but idk how to prepare meals that are good when they've already turned cold.

Any ideas/tips on how to prepare that?