For context, I'm an adult and my dad is a chef so I've always had food prepared for me. I try to learn from him but he gets frustrated since I don't understand things the same way (I'm autistic). I need to make myself dinner for the first time and I can't pick what to make and I don't know how to make anything. I can cook an egg but that's not a meal you know.

I guess I'm asking for any easy to learn recipes that are simple enough for me to make fast and feed myself tonight. We don't have anything premade, I live in an "ingredients" household (which makes it difficult since I'm autistic and ingredients don't have instructions written on them).

I got into an accident with my bike and scraped my knee real bad (not my fault) and I’m sick, so I’m in a lot of pain and my body does not care what stuff taste like but I want to get better asap, I don’t care if chopped liver and spinach in a blender will help me get better faster, but I would like to eat a hot soup, so if you guys have 1 please let me know.

edit: thank you everyone for the not gross recommendations lol, i do have the flu and my knee is a separate issue

I just found a small box of nice balsamic vinegar I purchased in Italy in 2018 and forgot about. There are 4 bottles and they have just been sitting there, in a dark cabinet.

Is it safe to eat? Of course I will smell test, look for mold...but still a little scary

I always get tons of carrots from my local CSA, but if I eat them raw, I get hiccups, and my kids can’t be trusted to eat them without choking. I always just slice, toss with maple syrup, and roast, but I’d love to expand my carrot palate. Tested carrot soups, cakes, and muffins also welcome— I’ve not dialed in any good recipe for those yet.

I'm not American, and imported stuff is extremely expensive. I've always thought instant Mac and cheese to be the quintessential everyday, on-the-go American meal and want to make the most out of the experience. What are some things I can add to the dish to make it as yummy as possible? Or is there any cooking technique that makes it taste better? My basic plan was to follow package instructions and just throw in some extra shredded mozzarella, but I was wondering what else I could do.

Edit: okay I won't add anything to it for now, besides a shake of chili flakes and a glug of tabasco on top

How to make good pizza dough at home? I tried a few different recepies and rising times, but end result is always a thin flat pizza. I tried to let it rise for a few hours, then part the dough, let it rise again, make the pizza and before baking let it rise one more time. But it's not a soft airy dough. I need some help here, thanks.

EDIT: *Masala Chai - we call it CT in the USA

Suggestions for:

• ingredients and what types?

• preparation tips? Do you recommend fresh? dried? whole? ground? toasted? other?

• variations you enjoy?

I love every kind of spice and I have many different ones on hand, so feel free to suggest unusual ingredients. I love fenugreek. Would that taste good?

• type of milk?

I usually dislike milks or cream in my Chai Tea. Sometimes it is good and sometimes it isn't, but I don't know why. I am open to any kind of milk, I just don't always like it mixed with Chai Tea.

I’m making lasagne today and I haven’t done it for a while.

I’m using beef and veal in the sauce along with tomatoes, carrots, celery, onions etc. I saw an Italian guy using bechamel in every layer, not just on top so I’m trying that for the first time.

Years ago, I had a recipe that had three different fillings.. one meat sauce, one spinach ricotta and another mashed butternut pumpkin. Then bechamel and cheese on top. I don’t think my kids would enjoy this veggie forward take unfortunately.

Why can nobody get this right? I get raw egg whites in the middle every time . Anyone else think that no restaurant can temp eggs correctly?

Exactly what the title says . I can’t stand cooking . I get SO frustrated and stressed cooking and I freak out handling raw meat . I’m a perfectionist and I think that’s part of the issue . How do I force myself to like being in the kitchen and cooking food ??

My boyfriend and are moving into a house together soon and we want to start eating more home cooked meals. What are some cheap easy homemade meals yall know of?

Hi all. Making some meatloaf. Wasn't worried about the loaf pan because I've done meatloaf without one. But I got to this part of the recipe:

"Place loaf pan in high sided baking dish. Fill with enough water to rise halfway up sides of pan. Transfer to oven to bake for 1 hour and 10 minutes, until golden brown."

I was just going to form the meatloaf into a loaf and toss in the oven on a baking sheet. Will this mess anything up do you think?

For context, I'm using lamb.

I’m about to update all my pans and what not and was wondering what y’all use. Some of the pans I have make a mess when trying to make eggs, they just stick and we don’t really have a lot.

Hey guys,

When it comes to cooking, I have one main problem that I was not able to resolve it so far. When I cook, I can’t always get the same taste and the texture, there are always some minor differences. Most of the time, the main reason is I feel too lazy to measure the each ingredient. If I measure it, then it ends up better.

So, I was wondering how can I cope with this? Should I focus on cooking books or watch some tutorials? Or just stick with the recipe strictly by measuring everything.

I've been using my cast iron for around 2 years and I try to season it every couple of months (cause I don't really use it that often maybe 2x month max) but recently I've seen those spots and not sure what they are

https://imgur.com/a/hzG2sva

I hope this is the right sub to post this. I just moved into a tiny apartment (10 sqm), and it has almost nothing. So far, I don't even have a functioning kitchen. Anyway, I need to buy something to cook with for now and use occasionally later. Which one is more versatile, an air fryer or a mini oven? Could you share your experiences? It's important to note that I’m planning to buy it secondhand or even get it for free, so I can’t really choose a specific model

I got a nice boneless shoulder of lamb that's tied and looks great from Whole foods., usually when I have a boneless leg of lamb I oven roast it or toss it on the charcoal grill and cook it to about medium and slice it thin it's a little fatty but as long as I slice it right I don't mind. I'm thinking I should do the same thing with the shoulder, or do you all think this is a cut that I should full on braise or slow cook like I would with a chuck roast or pork shoulder

Hi all,

I just tried to make buttermilk pancakes and they went wrong as I messed up the buttermilk.

I normally just make my own buttermilk by adding a few drops of lemon juice to milk, but didn’t have any lemon juice to hand today, so used white vinegar instead (as suggested in this recipe - https://barefeetinthekitchen.com/kitchen-tip-how-to-make-buttermilk/).

I think that’s where it all went wrong, as when I added the buttermilk to the other wet ingredients and then combined the wet with the dry ingredients, the mixture wouldn’t combine properly and the egg yolk seemed to stand out in little blobs. And then the mixture just looked thin and runny when I tried to fry it in the pan, so I gave up 😭

I’ll just stick to making buttermilk with lemon juice from now on, but just curious as to why it didn’t work with white vinegar? Does anyone know why please?

So I'd made some rice yesterday, and refrigerated most of it after eating some. Now if I reheat the entire leftover rice (for making fried rice), eat some of the fried rice and store the remaining in the fridge, is that ok? Also, can I reheat the rice again when I eat it?

Not sure if this is relevant, but I'm in India, where the weather is pretty hot and humid right now.

I know that you're supposed to rinse quinoa under running water for 2 minutes. But does anyone really do this? That uses a LOT of water. I also don't have strainers that are big enough to handle an entire meal's worth of quinoa.

Is there an another way to get rid of that bitter and off-tasting flavor? Would cooking the quinoa with some lemon juice do it?

ADDITION: I still have some quinoa left. Should I throw it away?

Hello everyone my name is javonna I'm new to the group hope everyone is having a wonderful day 😊. I was wondering if anyone knows the recipe to make a Hawaiian pie i had the recipe but it got lost so if anyone knows the recipe just message me please

Tomorrow I am making dinner for myself and my partner. I’m planning on truffle Parmesan mashed potatoes, red wine and garlic mushrooms, and of course steak. The problem is I am not sure what kind of sauce to make for the steak that would compliment the other flavors. I worry a red wine sauce would be overkill. I appreciate all suggestions!

thanks in advance to all the chefs out there! i forgot all the recipes we did.

pork ribs: i forgot are we supposed to slow cook at low temp in oven with tin foil first, and then remove tin foil. or other way around. no tin foil at first. and then finish in tin foil.

rack of lamb: after searing in pan, and slathering on dijon, and spice coatings. did we cook them with tin foil in the oven? or is the tin foil only when it is resting after cooking?

the lamb should be pretty rare, so i forgot the oven temperature (how high), and for how long. i just have a single note in my workbook that internal temperature should be 51 celsius.

(the prof is no longer setting the oven temp for us for exams. we have to set the ovens. and we have different ovens set a different temps now. but we have to do it)

EDIT: was i supposed to score the lamb skin? i have forgotten everything.

thanks in advance!

I want to cook with frozen shrimp. I got them from the store, put them in the refrigerator yesterday, but got busy. This morning, I see that it says "keep frozen". I didn't realize this and then put it in the freezer. Can I still use this shrimp?