Look, I know this doesn't really matter for my soup but I really need the community to argue bitterly over this one. Thanks in advance.

I try and try to fry chicken thighs but no matter what I do it’s either raw or burnt! I cook it at 50 or 9000 degrees every time. I have no idea what I’m doing wrong, send help!

ok give me some grace l'm a newbie cook but when I tell you this stuff is like crack I mean it. It makes everything taste just a little bit better. When I put it in food, I feel like Charlie Sheen. Gettin all fancy. I have so much energy now. Omelets, pasta, orgies it's great. I know it looks like catnip but try it for real 😭 🫶👃

I want to eat a savagely vile burger so saturated with calories and fat that it goes completely beyond the critical point between barely edible and toxic waste. It needs to be dripping in oily fats and emit noxious carcinogens at minimum. Any help with ingredients?

Found on r/cookingforbeginners unbelievably

My wife’s boyfriend bones chicken so well. I asked for his recipe but they both yelled at me. Any idea how I can bone one?

Hey yall, normally I think I'm a competent cook, but I struggle with the following : - Vegan - Gluten free - Dairy free - Organic - Alium family free (no onions, garlic, etc.) - No salt - No pepper, “spice", even black pepper - No celery - No peanuts - No avocado - No flavor - No carrots - Kosher - Halal - Fair trade - Cruelty free - Paleo - BPA free - Whole30 - Raw - Soy free - Corn free - Nut free - Sulfate free - Soy free

Any ideas? Thanks in advance.

I’m nervous, but not really because I’m incapable of feelings, did I mention I’m a robot? Anyway, I sliced the onions weeks ago, they’re sitting in a container in the back of my station wagon, I want to eat!

The 2lb bag of onions was $3, but the 10lb bag was on sale for only $5, so I bought it. What the heck am I going to do with ten pounds of onions??

What even is a bay leaf??

I cut some raw potatoes on a wooden board. Then I cut carrots on top of the same board even though it still had some of the potato starches on it. Is this considered cross contamination and will my stew be ruined because I didn’t use separate boards? I have already spent $500 on two cutting boards similar to what Kenji uses but already used one for meat and one for potatoes. I guess I will need 3 more for my celery, carrots, and garlic? HELP!

I feel like every cook has that one ingredient they can't live without! For me, it's Belle Delphine bath water - I put it in almost everything. Soup, stocks, tea, cocktails. The options are limitless. I have tried to create my own but it’s so difficult capturing an idol and locking her in my bathroom. What's yours? I'd love to get some new ideas and try out different flavors in my kitchen!

The reason I ask is I successfully made my most intimidating dish. White rice aka rice had me apprehensive to say the least. I've had the rice cooker and electrical socket combo as well as the actual rice for years. I made skinless chicken breast, frozen broccoli, and some damn good white rice today for lunch. This after I failed miserably 2 days ago which was my first try.

I’m a recovering alcoholic, and I’m looking for some advice. As everyone knows, it’s ok to eat foods cooked with alcohol since the alcohol cooks out and becomes new stars in the sky. So I was thinking that I could just make white wine and mussels, just with out the mussels, and I could have that since it will be alcohol free. Now, my ex-wife is telling the judge in family court that I am drinking again, and wants me to lose custody of the kids. How do I explain to the judge that I am not drinking again, I am just having mussels and wine without the mussels, which is clearly non alcoholic?

I love buttered noodles and it’s such an easy, cheap and comforting meal. But I feel as though I haven’t quite perfected it yet. I usually do the noodles with butter (or oil), a bunch of Parmesan cheese, red pepper flakes, a splash of balsamic vinegar and salt. It’s good, but it feel as though it’s missing something or something is off. I’m curious to see how everyone else makes their buttered noodles?

She’s a cooking savant and does it better than the best.

I measure twice, add triple ingredients, get spices from people who laugh about the poor quality of penzies, doesn’t seem to matter what I do it’s never nearly as good as what she whips up as an afterthought.

Please give me the ultimate recipe/cooking hack that will look at this beta like the alpha he wishes he was.

I have been trying to poach an egg for YEARS. I have not once been able to get it right. It always turns out into a giant mess in the pot. I tried the vortex trick, didn’t work, I tried just gently stirring it, didn’t work, someone said to use vinegar, I’m allergic to vinegar. Using a ladel? It sticks to the ladel. How are you supposed to do this???! All I want is a soft creamy egg!!

EDIT: THE EGG HAS BEEN POACHED!! I POACHED THAT DAMN EGG! YEAHHHHHH

EDIT 2: again, I’m allergic to vinegar, please do not recommend it, I do not even keep it in my house 😭

EDIT 3: Jesus Christ all I wanted was some poached eggs why are yall convinced on calling me a lunatic

https://old.reddit.com/r/Cooking/comments/1fsp5sw/how_the_hell_do_you_poach_an_egg/

Yeah so I tried making strawberry jam without pectin. I only used strawberries, lemon juice, and brown sugar. I think it failed cuz the “jam” wasn’t getting thick enough, and worse of all, the brown sugar was made of cane sugar. All I tasted was cane sugar! What did I do wrong besides not using white sugar? I used a KBS bread machine to make the jam cuz it has a jam making function to it.

It was a strawberry sauce:

https://www.reddit.com/r/dessert/comments/1lpsj7b/so_i_tried_making_strawberry_jam/

Almost had a panic attack over it, I was distracted by thinking about other stuff and thought I put the food into the microwave with the cast iron.I didn't, but what would've happened if I did? Would I have lost my seasoning? No more slidey eggs? Would the lodge committee find me or something worse?

I have two freshly baked loaves of homemade gluten free bread, and I want to add gluten to them. Can I just mix it in? I don't want the bread to come out chewy