Le Coin des Marmitons

I lately started making mayo at home but not sure feels like something is missing, it doesn't quite taste like the mayo we buy. I mean i know its not going to be exactly the same. Not sure what to change, here the recipe i am using:

1 egg

1 cup veg oil

1 tbsp lemon juice

1 tsp dijon mustard

Pinch of salt

My workplace is having a citrus themed food competition. There are 2 categories - sweet and savory. Everyone is going to do do sweet but I much prefer cooking over baking.

I can't decide what to make though. Any suggestions? Would love something that I can bring in the crockpot. Any citrus fruit is fine.

I freeze about 90% of meat I buy right when I get home from the grocery store. I buy fresh meat, trim it or cut it up to the size I will use when cooking, and then put it in a plastic bag and freeze it. I cannot tell a difference in quality between fresh bought meat cooked the day I buy it and meat that has been in the freezer for 2 or 3 weeks and then thawed. Eventually if the meat gets to be a couple months old, then I notice it can lose moisture when thawing and not be as good depending on the preparation method. I will even say I cannot tell the difference between a frozen and then thawed steak and a fresh steak.

Please correct me if I'm wrong here but it seems to me that meat that is already frozen at the grocery store is worse than meat bought fresh and then frozen at home. One example is salmon which when I've bought pre-frozen ends up thawing into a mushy mess only suitable for something like salmon patties. Another example is chicken breasts which also seem to have a mushy, spongy texture when bought frozen. I freeze both of these meats myself and find no difference between fresh and frozen when I do it myself.

Am I right in thinking pre-frozen meat is worse quality? It would be great if I could buy some meats pre-frozen and save myself some time when I get home. Any specific meats that you would recommend to buy pre-frozen at the grocery?

long story short, I used to cook professionally in hotels and restaurants even studied cooking formally but after working in the industry for years, I've lost passion for it

I've tried cooking for family but they don't like my cooking, I come from a chinese family so they aren't very open to western food or even other asian foods (chinese food from other provinces, japanese, korean, indian etc etc) they tend to see cooking as a pita and don't cook a lot at home and sometimes see it as a waste of time

How do I reignite the passion again? I know that I won't be cooking for my family but I need a hobby to keep me from rotting in bed and some healthy food

I don’t know what the hell she’s doing to it. She somehow leaves it with the seasoning stripped **and** food residue left in the pan. It’s like both over washed and under cleaned.

She’s sweet as anything, and I’d hate to hurt her feelings, but I can’t deal. Do I just hide the thing if I know she’s coming?

My office wants to do a joint breakfast next week where everyone brings something to share. Usually there are plenty of sweet things there so I would like to bring something savory and higher in protein that can be shared. I would love to hear any ideas from this sub what to bring. Thank you in advance!

What is one ingredient you swear by to take a vegetable soup to the next level? I am not talking specific vegetables but is it a particular herb or spice? Sauce? Anything?

I find my soups are dull so looking for inspiration.

A couple of days ago I posted how much trouble I was having with my 12” All-Clad pan.

I ended up buying a 10” Viking pan from Home Goods & I was able to successfully cook eggs and a chicken breast.

I kept the heat the same, but used a little more avocado oil spray. Even with a low heat the bottom of my All-Clad skillet (not the part I cook on — the underside that touches my stovetop) was turning super brown. Not my Viking.

To be clear I’m not saying All-Clad is the “problem”. I’m sure it just distributes heat differently but I was too frustrated to keep trying with it lol. Plus it’s huge. I figured I would practice on a cheaper/smaller pan & hopefully I can sell my All-Clad.

Thanks to everyone who gave me advice!