Hi, I'm not sure if I'm in the right place to ask for help, but the fire on my stove is constantly bursting small explosion every second. I want to attach a video but the button greyed out. What causes and how to fix it? thank you!

Anyone got an iced tea recipe they LOVE and are willing to share? 😍

Obsessed with the pancake parlour home-made iced tea at the moment 😩🙏

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?

In my opinion, Yukon golds are the perfect potato for cooking with. They are in between starchy and waxy potatoes, so are good for nearly any potato dish, are delicious and have thin skins that practically melt when cooked. It may be because I am Canadian, and therefore have easy access to Yukon golds for affordable prices, but I will always reach for them over a russet potato, which imo, don't have much in the way of flavour, more a vehicle for other flavours. Whether I'm roasting, mashing, or using them in more involved dishes, Yukon golds remain the forerunner potatoes in my mind.

I like reducing raspberries to add to chocolate chip cookies but it often comes out astringent I think due to boiling the raspberries down with the seeds in it?

Is there a better way to do this?

Long story short I made a simple gochujang stir fry using 1 lb ground chicken, 1 cup edamame 1 cup chick peas and then 2 green bell peppers. It was good and made 5 low calorie meals

However the volume was a bit lower than I would have liked. A friend of mine has been suggesting I use kidney beans instead of chick peas but idk if that flavor would be good with the gochujang sauce. The beans are slightly lower in calories per cup and I could maybe do a cup and a half but idk how well it would mix with the gochujang sauce.

Suggestions?

My mother's birthday is in a month and I was hoping to make her lunch, breakfast and dinner (she usually cooks our meals, so I wanted to lift some of her burdens and help her relax)!!!

However, I'm struggling to find recipes because 1. she has a weak stomach so she can't eat anything too oily or hard to digest and 2. my father has diabetes. I have no idea what recipes balance these 2.

On her birthday, I have school, so I'm planning to wake up early to make my lunch and her breakfast. For lunch, I'm not exactly sure how I can make it for her, since I will not be home when she eats. For dinner I have plenty of time.

If anyone can give me any good suggestions, preferably step by step and relatively simple for a beginner, I would be really grateful!!!

**I'm not sure if this was the right sub or if I used the right flairs

Been trying to take up cooking more and I am trying to pan cook salmon. I pan cooked some mushrooms and Brussels sprouts with olive oil and butter before hand and used that sauce for the salmon. Cooked each side for like 10 minutes at least (maybe a slight exaggeration) on medium. Could not for the life of me reach 145 degrees. I had this issue years ago when I tried meal prepping chicken breasts too. Any tips on what I’m doing wrong? The sauce? The temp? This is my biggest hang up with cooking

I made a really lovely beef broth from clean bones after simmering for 24 hours. I have some chicken chunks and skins and bones that I'd like to simmer also, but is there a risk of contamination if I let them warm for 24 hours? I've normally just gotten clean bones straight from the butcher.

Every week we eat a mix of jalapeño turkey sausage, diced butternut squash, and brussel sprouts roasted in an oven 2-3 times a week. It's delicious, filling, and healthy. However, I really want to spice it up! Most of the time we just put Tony's or some seasoning on it, but that's a lot of sodium and I'm afraid that would be too much. I tried curry paste, and couldn't taste it at all! I've done chimichurri before but again, that's a lot of sodium. I know this may be a dumb question or impossible but does anyone know how I can spice it up (and actually taste the it) that isn't as high sodium? If it is I'd still love to hear some suggestions! Thank you

Does anyone have a queso recipe? I’d like to make some. I looked in my cookbooks and they all give different types of cheese. Do you add milk or cream to thin it some?

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 am genuinely confused. Please help a confused soul.
The more I read about cooking snails, the more confused I am.
I bought these frozen snails and threw them in some boiling water for 15mins.
I understand that snails can have rat lungworm disease so you have to boil them a certain amount. Did I mention I am a bit OCD?

Then I read something about how you should take out the poo of the snail. I think I already ate snails another time where I didn't extract some part of the snail. Do you have to do this? Obviously it is so gross.
Now I am wondering why I even want to eat snails

But I ate them the other day, boiled and fried em, and they were so good! Did not de-poo them though. Hopefully I will survive..

Anyways, does anyone know more about this stuff? I really don't want to get rat lungworm disease or something like that...

Made a dinner with egg noodles, Salisbury steak, and steamed spinach. It was good, but the spinach was pretty bland and definitely needed something. Any suggestions?

I have a ziploc bag of beans that I soaked overnight last night. I meant to make chili today, but I may not have a chance until tomorrow or later. Are the beans safe to hold for multiple days?

EDIT: To be clear, the beans are not soaking currently. I’ve already strained them. They’re just damp in a bag.

Most of the stuff in stores is either Way Too Sweet for me, or uses whey as the protein source. A recipe for something homemade was surprisingly hard to find online, so I sort of winged it, and these bars came out good. Feeling pretty proud of myself, and wanted to share for any other lactose intolerant or vegan people who want something like an almost-unsweetened protein bar with no whey. Not “oh, it’s healthy maple syrup” or “it’s zero-calorie monk fruit.” I mean just plain old NOT SWEET, or as least as close as I could get with using commercial peanut butter. IMO, the stuff I used had just enough sugar to taste good, without being like candy. I’m sure you could drop out the wheat germ for a gluten-free option, too. Kind of a win for a bunch of specific needs.

The recipe is long but simple — mix these ingredients together by hand in a bowl, shape into 30g (1oz) patties or bars, then cool. (I’m going to keep mine in the freezer so they keep longer.) This yields about 1-lb, or 16 1-oz patties.

• 200g peanut butter (I used Jif; healthier options exist)
• 70g unsweetened and unflavored soy protein isolate powder
• 60g amaranth, which I popped for a lighter texture
• 35g traditional rolled oats (not quick/instant)
• 35g chopped walnuts
• 9g sunflower seeds
• 6g ground flax meal
• 3g chia seeds
• 3g roasted sesame seeds
• 2g wheat germ *omit if you need gluten free
• .5 tsp vanilla
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1 clove and 1 cardamon pod innards, ground in a mortar

I was careful to measure with weight and not volume so I could get semi-accurate nutritional values. My spreadsheet shows, per 30g/1-oz patty: 130 calories, 7.2g protein, 1.5g saturated fat, 1.75 mg iron, 1.4g fiber. The sugars are harder to calculate because I find the Total-vs-Added thing hard to interpret, but fairly low - maybe 1.2g each? I feel pretty good about them being a nice little post-gym snack that taste good (to me) and also offer some iron and fiber. Sharing in case someone else finds this useful!

I think I saw this somewhere, when someone reduced their chicken stock A LOT, and then made chicken bouillon cubes out of it. The logic here is correct in my opinion, but wanted to ask the community what do you think about this idea, because when reducing something, you can just add water again and it will come back to its previous taste - and additionally you can manage whether you want it more or less intensive when using it by adjusting the water ratio.

I've already done some math here xD

I currently have 3.5 liters of chicken stock, after reducing it I'll have 350ml.

To get the chicken stock back to its previous state I need to do it in 1:9 ratio of chicken bouillon cube to water. Imma portion it into 25ml cubes, and I will need to add 225ml of water for it to be chicken stock when defrosting it - or less for more intensive flavor.

After all this, I would save almost 10x space in my freezer

I am wanting to make this recipe for my family, but my kids can't tolerate spice. Any ideas for an ok substitute for Calabrian chili paste? I'm afraid if I omit it will be missing flavor and also "sauce"

https://www.theskimm.com/recipes/Zaynab-Issa-Third-Culture-Cooking-Calabrian-Chili-Chicken

What should I make? I know how to steam big artichokes but not sure what to do with these. I was planning to make fresh pasta or pizza soon but would love some ideas!

Hi all, I'm not sure if this is the right place to post, but hopefully it is!

I recently bought some sundried tomatoes and olive oil. It's both difficult and expensive to find sundried tomatoes in oil where I live, so I recently had the idea of putting the sundried tomatoes into a jar and covering it in olive oil. Would this give me a similar result as a store-bought sundried tomatoes in oil?

Just as a side question as well, the jar I have free to use in my kitchen right now is one I opened by tapping the lid with a knife. Would this compromise the jar's ability to keep my food clean in any way? To be specific, I am not trying to can with the jar - just trying to use it as you would a regular container. Thanks!

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 ??

Today I cooked some bucatini and it broke into smaller pieces during cooking. I had the same problem with super spaghettoni from the same store brand. It is an expensive product made for the store by Afeltra.

I have not had this problem with Afeltra’s own pasta, which I make often, nor with other brands.

It was suggested that this may have been due to overcooking but I don’t think that occurred here.

Could it have happened because this pasta requires gentler stirring? Something else?

Hi! I work in corporate NYC and always have an issue with packing breakfasts. For lunch, Ill usually bring leftovers or sandwiches, but I'm usually at a loss of what I should eat for breakfast. I'll end up going hours without eating and I'll lose my energy and focus.

What do you guys pack for breakfast, and lunch! Open to hearing suggestions!

Anyone knows where I can buy vermicelli MUNGBEAN noodles? Need it to cook sotanghon.

Currently located in Toronto, Ontario