r/Cooking

I’m interested to see what people actually cook themselves most often. I figure most people are like me where you have a few staple meals that you make 90% of the time. What are yours? Which is your favorite?

Hello! I'm a vegetarian, and my meat eating boyfriend is very sick. I was hoping to make him some chicken noodle soup, but I don't how to prepare meat at all. I was hoping that a rotisserie chicken could be a good way to add the meat to his soup without me worrying abiut giving him salmonella from undercooked it.

Let me know if that will work or any other alternatives!

Hi everyone,
My girlfriend works in the ER at a Level 1 trauma center, so as you can imagine, her shifts can be incredibly hectic and stressful. When she brings her meal prep to work, she often barely gets a chance to eat. As a result, she sometimes comes home feeling pretty unwell from not eating enough throughout her shift.

I’d love to help her out by preparing some easy, nutritious foods that she can grab and eat quickly whenever she gets a spare minute. Does anyone have any healthy recipe ideas or snacks that I could make to get her through her day?

Thanks in advance for your replies.

I am trying to become a better cook. A lot of the cookbooks I have call for ingredients that I don’t have access to in my small town. I figured one way to make better meals is to source better ingredients. But if that’s not feasible, how else can you elevate your cooking?

Hello everyone, I would like to share this photo from my Canadian thanksgiving turkey. (See comment for photo!!)

Unsure as to what made the broth blue but we elected to not use the broth to make gravy, and we decided not to eat the turkey itself in case it was spoiled.

Any ideas??

Seasoned with lots of butter and various seasonings. Cooked in a carbon steel roasting pan as shown.

Turkey itself not blue..just the broth and skin that was sitting in the broth.

I made a pot roast in the crock pot yesterday. 4 lb chuck roast, beef broth, carrots, onion, garlic and herbs. Let it go for 8 hours on high. It was really good, but a little greasy. How do I get the excess oil / fat out of the liquid in the crock pot?

In the last few years I have discovered several foods that have left me asking, “where have you been all my life?” Examples are dosas and chimichurri sauce. What are yours?

For me it's pepper, I get really heavy handed when it comes to applying pepper to food sometimes. Ive gotten better with practice, What seasonings do you get heavy handed with.

I have a package of egg roll wrappers that need to be used and no idea what to do with them. Please help!

Weird and inventive ideas are appreciated as we had a mix up with schedules with getting rid of our old fridge and delivering our new one. The new one won’t arrive until next week so we need to use up the food we had stored in it.

Also I’ve never used egg roll wrappers before so general tips and tricks are also welcome.

Thanks, all! 🙏

hello! i’m in the mood to make a beef roast, i’ve made a couple before but they were kinda bland. i’m curious, what are the best seasonings to use, along with best kind of roast, in your opinions?
i always use slow cooker, and i usually go with carrots, potatoes, sometimes celery, and onions. i’m awful when it comes to seasoning my food, im actually just an awful cook in general. 😛
tips and suggestions would be awesome, tia!

Now that the weather is cooling down, and the rainy season is starting soon where I live, I though I'd ask for suggestions for good soups to cook up! I'm allergic to seafood but open to suggestions

Wanted to see if anyone has any ideas to salvage a kitchen mistake. My husband and I were making pot roast for dinner tonight and wanted to make gravy in the pot with it. We seared the roast, sautéed the onions low and slow, added carrots, then added garlic, then tomato paste, then a few tablespoons of floor (all cooked in turn before the next ingredient was added). We added some red wine to deglaze. Then, disaster struck.

My husband wanted to add the bloody liquid from the roast to give the gravy extra flavor. There was a lot, maybe a cup and a half? We dumped it in and immediately regretted our life choices. It turned into a thick paste. My husband tried stirring it so it would evaporate or cook off, but we ultimately decided it was not salvageable, pulled it, and started over. Now we have this paste and I wanted to know if we could use it for something else. It smells good and probably has a lot of flavor, but I’m not sure it can be repurposed. Ideas?

1. It’s in a lounge type room where there are outlets but not much counter space.

2. It needs to stay warm for 2 hours. I have a crockpot, could I keep them warm in it without ruining them?

3. Is there a better recipe that’s like a main course that would be a better fit?

Thank you in advance!

My vegetables go bad in 3-4 days even in the fridge.

I buy for the whole week and tried keeping them in plastic covers but they get soggy or turn black, especially the leafy greens.

What is your method to keep them fresh for a long time? Do you use boxes, ziplocks, paper towels? Do you wash them before storing?

Any tips would really help, thanks! 🙏🏻

Hi everyone!

I'm really confused about what to eat and could use some suggestions! I'm working full-time and also trying to lose weight. Currently, I'm aiming for around 1,000–1,200 calories a day.

For lunch, I usually have 6 eggs (2 whole eggs and 4 egg whites), mixed with some onions and tomatoes, cooked without oil. I eat this with around 90g of chapati. For dinner, I usually have air-fried chicken breast with some vegetables, again without oil.

The problem is that I'm getting really tired of eating the same meals every day. I want to try something new that's tasty, filling, and low in calories. For exercise, I walk around 8 km every day and do 40 minutes of weight training.

What do you guys usually eat when you're on a serious calorie deficit? I'd love some meal ideas that are low in calories but still satisfying!

Do people eat salmon with the skin on after it’s cooked? Someone posted a picture the other day of cubed salmon and it looked good but it appeared to still have the skin on. They were like 1” cubes so I can’t imagine they were going to pull the skin off?

Update: Clear consensus that people do eat the skin. Thank you so much, I had no clue. I’ve been wanting to make poke bowl type meals and the skin was the only thing holding my back! I’m headed over to the air fryer sub to get some ideas for crispy skin!

I love to make some scrambled eggs with spinach and serve with 2 sourdough bread slices

I used to make incredible sauteed onions, letting them cook slowly over 1.5-2 hours, they were sweet, soft, delicious. I was using a crappy non adherent pan that I had carried over from ever but since switching to stainless steel, I can't seem to get sweet onions anywhere close. They are more stringy, they don't get nearly as soft, and there's almost a bitter flavor to them. I use olive oil an a bit of butter with a sprinkle of salt. I have never had to add additional brown sugar but now I am finding that if I don't do that towards the end with a bit of water, I just don't enjoy them at all. Any ideas as to what else I may need to change to get these to that same lovely texture and taste with these new "fancy" pans? All my other meals have certainly improved, but onions remain my Achilles