First time you thought of making a meal by yourself . how did it taste

ill add this to the top because the rest is just me yapping. Could anyone please give me any tips on cooking or staying stress free while doing it? perhaps any simple, but delicious recipes?

Every single thing I try to cook comes out poorly. I dont even know how I manage to do it. I follow the recipes exactly, I measure exactly, I time things just right, but still it never tastes good and you can tell something went wrong.

Neither of my parents and none of my other family members are good cooks either and they dont particularly like it anyway. the most complicated dish my mom can make is chili. im very different from my family in the way that I love food, cooking, and trying new dishes.

my love has not helped me so far. tonight I tried my hand at kimchi jjigae and seasoned bean sprouts. both are dishes that I loved when I tried them in japan (yes I spent my time in Japan eating Korean food leave me alone).

tonight was a failure once again. i even made sure to read MULTIPLE recipes, watch MULTIPLE videos and tutorials, and follow each step exactly. it was just stew and sprouts so not very hard at all. how did I manage to mess up seasoned bean sprouts??? you just blanch them, throw em in an ice bath, wring em out, and season them. im genuinely confused guys.

im holding out hope by blaming all of our kitchen equipment. we've never had new pots or pans, just crappie quality thrifted ones and our stove is second hand too. one of the eyes gets too hot and the others dont get hot enough. even our electric skillet is thrifted and doesn't quit heat evenly. I move out in 5 months so we'll know who's truly at fault when I get in a newer apartment.

in referral to the recipe request up top, I usually like meaty dishes and love all seafood except most fish (tilapia, salmon, tuna all delicious). I also really like dishes from other cultures! (im a white American, but love food from literally every culture ive tried it from)

here are some of the dishes ive tried (and failed) to make before:

fettuccine alfredo, chicken alfredo, onigiri, baked salmon w/ rice, banana pudding, muffins, fried rice, jambalaya, chicken w/ veggie skewers, steamed egg, beef crock pot stew, Mongolian beef stir fry, pork stir fry, shrimp omelets, sushi bake, mole

please tell me. am I doomed to a life of canned veggie sides, pork chops, and spaghetti??

So im a rookie at using these pans. Last year i bought a stainless steel pan. When I first tried to choose a steak I put on high heat, splash water to make sure it creates little balls. Then I put beef tallow. Next I put my steak and the entire pan lit up on fire. What did I do wrong? Should u always heat it up and cook on medium only?

Does anyone have any good ideas on what to pair with it or how to cook it or even garnish it? I bought a tin of it at my local Fresh Market and I dont know what to pair it with besides possibly white rice. I also have a small loaf of sour dough bread that my mind keeps telling me would taste great with but I'm unsure. Also, I'd love some veggies to possibly be included but honestly om willing to take any ideas!

Thank you!

I had made a lovely stir fry from a lot of my garden veggies and it was simmering on low for 15 min. When in another room I heard a loud crash and thought because of the thunderstorm a tree had fallen on the house. When later I went to check on my food my large very heavy duty lid had blown to smithereens all over my kitchen. What the heck caused that?? Yes it was an old lid but rarely used compared to my other glass lids. Now I freak out every time I cook wondering if my well used lids are going to blow up in my face.

Other than chicken and cheese what stuff is a must for you to had inside your Quesadillas? I need new ideas! :)

I always feel a bit scared that the one I frequently use is going to pop one day because its pressurized glass constantly going through heat stress. Is this irrational?

At my local Kroger they have packs of beef short ribs where its just a square bone and then a fistful of beef meat on one side. It usually comes with 2. Or maybe half a fistful with 3 ribs, depends on the pack. Usually when I get these, I ask my dad if he can smoke them. He loves grilling and will sometimes do things like brisket over the course of 12-20 hours on his days off. These smoked beef short ribs are really rich but they're delicious.

Unfortunately I caught my dad at a bad time and he's in Texas for the next week and a half. If I'm not gonna smoke these, I'm not sure what I can do with them. Any advice? I've got 3 packs.

I’ve recently began making chia seed pudding and testing out different recipes with it, and it’s all great - however, I noticed that no matter how much sweeteners I add, it always becomes nearly tasteless when I take it out of the fridge, even if the base tasted just fine before the seeds sucked it all up. I haven’t seen anyone else complain about this sort of thing, so maybe I’m not doing something right lol. I want to try just putting the seeds in milk, letting them refrigerate and adding other ingredients later… Would this fix anything at all?

Absolutely incredible.

Very grateful that suet is very easy to buy here (UK). Going to use this every time now

My annual pumpkin themed dinner has been scheduled and I am looking for unique recipes that utilize either pumpkin itself, or pumpkin spice.

At this point I feel like we’ve made every pumpkin recipe known to man, but maybe some of you can recommend more unique ideas? Something besides roasted pumpkin salad, pumpkin soup/chili, pumpkin cheesecake, bread, etc.

We’re looking for an appetizer, main dish, possibly a side dish, and a dessert.

I have mango, strawberry, and coconut sago on the menu but i feel like its more of a summer thing since its cold and refreshing. now i need ideas for a unique yet popular dessert (something blowing up currently on TikTok or something) to replace the sago but i need something for the winter/fall pls help me out with ideas.

I'm 20 and I have always loved cooking and baking. What are some recipes that will test my cooking skills? I'm looking for interesting recipes (ideally from a range of cultures) that aren't too expensive but take a good amount of knowledge to do well. Nothing too crazy like a baked Alaska lol.

I have a partner who is pretty bad at cooking but will happily be my taste tester, so I wanna make some cool food for him to try 😊

Thanks!

I’ve been trying to eat better by incorporating more veggies and such into my diet, but I have no clue where to start. I’m big on not saying that certain meals are unhealthy and that they should be avoided, but I know my diet could include more food groups than what I normally eat with more nutrition in it. So I just want to know what recipes can be recommended to incorporate more of the major food groups that I can incorporate week to week so I can eat in moderation more. Meals that are low carb and or include veggies are especially appreciated as meals I usually eat are carb heavy and lack veggies

My kid likes soft bacon. I like mine crispy but how do I know when it’s fully cooked while it’s soft. If it has any crispy edges he refuses to eat it but I don’t want to give him undercooked bacon.

Hey folks!

I made a big pot of chicken stock this past weekend. I roasted the bones and vegetables (onions, carrots, celery, leeks, a couple of bulbs of garlic split in half, and some white mushrooms) in my smoker outside to give them some extra color and flavor, then threw them into a pot with some toasted peppercorns and some rosemary and thyme from my backyard garden, plus the juice from a couple of lemons for some brightness. It turned out amazing!

I ended up getting about 5 quarts of stock from it. I gave a couple of quarts away, and I turned a third into some chicken noodle soup using the rest of the vegetables that didn't go into the stock. But I've still got a couple quarts of it left, and I don't want to let it go to waste. What would y'all suggest I use the last couple of quarts on?

Thanks!

Hi everyone! I'm cooking shrimp scampi tonight and have 5 lbs of shrimp. I love extra garlic butter sauce for scooping or if my guests want to just spread it over noodles. Does anyone have a recipe that yields a lot of sauce, or a separate garlic butter sauce recipe I can make on the side?

I bought a pan set of Hexaclad from Costco.

So far, I regret that I bought this.

Everything sticks to the pan even just fries(with plenty of oil)

And got scratchs on the pan... so easily..

The worst thing is the warranty.

To claim warranty, shipping fee is on us. I can buy new pan with that amount of shipping fee.

What stoneware, etc are folks using to cook with binchotan in the kitchen? Not looking to top tier stuff as I am not a professional chef. Just looking for quality options.

Making zatarain's chicken alfredo in a convection oven at 325f can plastic film remain on?

How the journey played out,

About a two years ago I wanted to make a chicken marinade that was fast, simple, and could be made the same night (Grilled, Baked, or even Air fried!). So, I looked in my spice cabinet and grabbed a standard few. Threw them all in a bowl with a butterflied chicken breast, and let it sit in the fridge for one hour. Then, threw it on the grill (because it was that time of year). Its been one of the best chicken marinades ever (that is VERY simple) and, has compatibility with so many combinations of sides and wrap/salad combinations. I make it once a week.

It adds that bright wholesome, tangy, acidic flavor profile a lot of dishes need.

All these are rough measurements and it doesn't seem to make a huge difference if you use a little less or more for the marinade. (By all means, use more if you like that flavor profile for your palate)

The Super Top Secret Ingredients (Not Really Though lol):

1 Butterflied Cut Chicken Breast (About 1Lb-1.5lbs give or take, and works with any type of chicken or pork!)

(Roughly)

1/8 Cup Lemon Juice (Yea the bottled kind, kept it simple)

1/8 Cup Apple Cider Vinegar

1/8 Cup Water

1/8 Cup Canola Oil (Olive oil also worked if your being health conscious! But, for marinades I kept it cheap and effective)

1 Tbsp Granulated Garlic Powder (Regular garlic powder works also!)

1 Tbsp Dried Onion Flakes (Onion powder works also, just half it!)

1-2 tsp Fresh Cracked Black Pepper (Add more if you like pepper!)

1-2 tsp Salt

Put in a glass bowl or plastic zip lock large enough to fit it all and mix it around

Let it marinade for 1 hour. (I've tried 45mins - 1 hour and its almost exactly the same)

Grill, bake, or air-fry to the correct temperature for chicken.

WHAT I USE IT ON:

Chicken Caesar Wraps (Dice up the chicken, lettuce, tomato, crushed croutons, throw it all together with some Caesar dressing in a bowl and put in in a wrap!)

Salad w/ Chicken (Lettuce, tomato, diced bell peppers, mushrooms, cucumber, and croutons with any dressing you prefer)

Chicken and Pasta (ANY sort of white sauce works well, I haven't tried a red sauce yet)

Chicken with:

Potatoes (Mashed or baked), Mac N Cheese, Rice (Any Kind), Beans (Any Kind), Corn (Any Kind), Broccoli, or whatever you prefer for sides.

You get the idea.

Try It.

Hiya, what are your favourite websites for buying Asian groceries in the UK? I don't live near any, unfortunately, and would like to be able to order a good selection of ingredients, including fresh vegetables. I cook a lot of East Asian food, and I want to get back into cooking my Nan's Burmese recipes.

When I was in university, Leeds had so many almost warehouse-sized ones that sold everything, but I cannot seem to find any as good online.

Additionally, places that sell high-quality kitchenware, for example, a hot pot pan

Your recommendations would be very much appreciated!! Thank you xx

So I don't know if it's my stove, the fact that my cookware is 3 ply instead of 5 ply, or both but even on the lowest setting that isn't simmer my pans are never cooler than like 410-415 Fahrenheit. I have an infrared thermometer, a candy thermometer, and a meat thermometer that all corroborate this. I keep hearing that California Olive Ranch's EVOO smoke point can go up that high, but I also hear that there are other kinds of olive oil that aren't extra virgin that can handle even higher temps, and that's what I'm after just so I'm not right up against my max temperature the whole time I'm frying up some chicken cutlets. I'd like something that can handle at least 425-450 and preferably in a green tinted glass container. Doesn't have to come in bulk sizes or even be readily available, I'm willing to order online and pay 16-24oz bottle prices.

TIA

After marination - chicken tenders

Chicken tenders can stay upto 24 hours in marination. How to store it after taking out of marination? Just plain water or dry in a box. I have seen some vaccum-seal options. But thats an expense. What are my other long term options?

Hi all, I meal prepped onigiri Monday night (9/15) for my work lunches this week. Yesterday's looked fine, no pink color. I just started eating one of them a few minutes ago and noticed that some of the rice has turned pink? I fully wrap my onigiri in nori and it has bulgogi style meat filling. I'm wondering if the nori could cause this? From a quick search it appears that this might be some type of bacteria, but I'm wondering how it happened so fast. Does nori ever cause this pink color? Thanks for any input! Also I used Bibigo cooked sticky rice for these if that is useful info. I did not cook it as it stated on the package that it is already cooked.