i've only had shrimp 2 times in my life that i enjoyed the texture. it was similar to eating chicken and had pretty much no bite at all, but most shrimp i eat has some sort of crunch to it and feels super fatty.
I’m just trying to use up whatever i have so that it doesn’t go bad.
I was making a tomato and garlic pasta and followed the recipe as best as I could but I accidentally overcooked the garlic and now it smells very strong.
I feel like I ruined an otherwise great receipe and feel like crying :(. I guess I should have been more careful and definitely will be more careful next time but it’s so disheartening and gut wrenching.
Any advice for how to fix this?
Also any advice for how to avoid something like this next time? Lower the heat? Set a timer to 2-3 minutes?
I guess part of my problem is my poor judgement of when something is ready. I only know black = bad and red/golden= good.
Obligatory "white girl raised on ketchup and sugar" with enthusiastic intentions and crippled seasoning skills. So...Stranded at home, trying to stretch pantry for another week. Made my 1st daal yesterday with red/brown lentils, chickpeas, onion, green peppers, garlic, ginger, turmeric, salt. Made a less than stellar tadka with plain oil, ground cumin, garaam masala, mustard seeds, chili flakes. Flavor so beige. Dutch oven full of meh. Texture is great, though. There's the slightest hint of hope... I can oh so vaguely sense it wants to be better, the ginger or garlic or something is screaming "why can't you hear me?!?" The only ginger/garlic i have left are in squeeze tubes. I have a bottle of lime juice. Plenty of salt. Is there any hope?
ETA: IT WAS SALT!!!!! I heated and salted a small portion a little at a time. The flavor suddenly popped when I got enough salt into it. Also fried substantially more garlic and ginger paste, more mustard seeds, and a little salt in veggie oil. I don't have ghee, coriander, tomatoes, etc. so making do with what's on hand. I love the chickpea/lentil combo, and the tiny mustard seed pop. It's loaded with a wholw white onion and a medium green pepper. They're so silky smooth. For my level of skill, this is the bomb. Just wish I had garlic naan for scooping.
I'll take a stab at adjusting the while pot using the suggested technique down below. Looking forward to trying taters, tomaters, okra, cauliflower.... this opens up a while new world. Thanks, everybody! 😊
ETA 2: ohhhhhhhh...chana daal is SPLIT chickpeas! Hahahahahahahahaaaaa! Welp, I thought my whole chickpeas were ab-fab.
Im just gonna list some RAW ingredients Im thinking of storing in fridge in air tight containers:
- minced garlic, red onion, and chilies
- lemon juice
- thawing chicken
- thawing salmon or any fish
- thawing meat
for the proteins I know it shouldnt be too long but Idk how long exactly and how many times can I rethaw it. Should I just thaw it once and package it per portion insead?
For my lunches at work I mealprep 4 portions of rice with vegetables and ground beef. I cook these on Sunday. The ones for Wednesday and Thursday then go into the freezer.
People always swear that butcher meat tastes way better than grocery store meat. But I've also read that freezing meat before cooking it will affect the final taste.
A local butcher shop has big discounts on ground beef, but only on wednesday. So if I want to cook it on Sunday, I need to put it in the freezer. The meat from the grocery store I can just buy during the weekend.
What would you guys do?
I’m keeping them all in a rubber made Tupperware container. Some of the older ones are definitely freezer burnt.
Edit: thank you all so much for the replies! I’m learning a lot.
Hi, I’m making miso pork meatballs and forgot to add all the ingredients after I had formed the meatballs and placed them on sheet pan. When I remembered I grabbed all the formed meatballs, placed them back in bowl, added missing ingredients and reformed them. Is it safe to eat them once they’re fully cooked?
I have never tried this before but it is so good
Hello amazing people of reddit. My mom can't and doesn't cook.
I wanna eat chicken fried rice. Along with an assortment of vegetables
I cook leftover rice with garlic and onions. Oils used are:- sunflower, sesame seed, soy sauce & oyster sauce.
I initially marinate chicken breast with tomato sauce, garlic powder, sunflower oil & soya sauce. Then I cook chicken breasts on pan over sunflower oil.
I stir fry veggies in pan over sunflower oil.
I need to eat this chicken fried rice, twice a day. 7 days a week.
Each meal having 150g rice, 100g chicken breasts, 100g mixed veggies. I need this exact meals for twice a day.
Can anyone please suggest me how I meal prep for the entire day?
Like, cooking a huge batch of chicken and veggies is easy.
How do I fry the rice? And could you suggest any way I could fry only the rice? without adding the veggies?
I like to keep my veggies separate from the rice, before putting them into the boxes.
I don't have much salt throughout the day or add salt separately.
How do I add the salt or fry the rice? I am not looking forward to getting a heart attack at an early age.
So, that comes up to 2.1kg or rice I need to cook... How do I? such a large amount?
Hello. I’m 27F and to my unfortunate dismay I can only “cook” microwavable meals and frozen products. For some reason, I am petrified of cooking from scratch. That, and my physical ability is lacking where hot pans (to lift and drain) and cutting is a bit of a difficulty. Also, I have such a bad fear/phobia of making it wrong, to embarrass myself or it be inedible. I really want too though. My autism means I work in “exacts” and I find it difficult if that’s not the case. For example, mince is cooked when browned, but how brown? And how long do I simmer something for. Ambiguity is something I struggle a lot with.
If anyone knows any, very basic cook books (with pictures) or advice for me I’d be grateful. Thank you!
Hey, I’ve never been in this sub before, so let me know if I need to anything about my post.
I (19M) am starting my first year in college in a few weeks and I was hoping for some meal ideas to prep for myself during the year. I have a meal plan and intend on using it, but it’s nice to cook for yourself every once in a while, you know?
To get a little more specific, I don’t have any dietary restrictions (vegan, vegetarian, etc.) but I have a hard time enjoying vegetables when they’re not cooked into something. For example, I’d be fine with like an omelette with vegetables but I don’t like straight-up salad or just mac and cheese with chunks of steamed broccoli. (I was a picky eater as a child, enabled by my parents, but I’ve come a long way in the past few years working past it, still continuing to.)
I’m attending university in NYC, so meals that are relatively cheap to put together are much preferred, but I’ll take any suggestions as long as they don’t take too much time. This year unfortunately I have a communal kitchen with the people on my floor as opposed to one in my suite, so I’d prefer meals that 1) don’t require a lot of prep time and 2) huge loads of dishes to be done after. I will have access to a (mini!) fridge + microwave though, so meals I can cook in large quantities are acceptable/helpful.
Sorry if this is the wrong sub to put this in! Any advice is helpful, thanks in advance :)
So you see recently i got a job working as a Kitchen Aid (Yes I know what your going to say but being around food doesn't mean I know what to do with it at home!) and as a person with Autism cooking for myself is so complicated for me! I live with my parents, and up until now they've basically been my personal chefs. But life has other plans as well, you see my mom's working now, and while my dad helps when he can (Because he's retired) he also has his own life too. My boss sometimes gives me some food because she doesn't have her restaurant yet and I'm just working through her house, which I appreciate. But I don't want to just survive on other people's kindness forever, especially her once she gets the restaurant and things will be harder. I want to actually know and learn how to feed myself, here's the problem i encounter though every time I try to figure out how to cook though.
Whenever i try to do research on trying to find something, i just don't know what to find and its such a struggle for me because i don't have the foundation or any guidance to help me! But then theirs the problems with the instructions which are either way too vague or written like a novel, i don't need a whole block of text i just need to know what to do with the pan. On top of that i don't have a car, so if a recipe wants 12 specialty ingredients from three different stores I'm not going to be able to do anything at this point. I've even tried cooking apps too, and most of them have the same problem with them being complicated, cluttered, and built for people who already know what they're doing. I'm not trying to become a five-star chef, I just want simple, no-nonsense recipes that assume I'm starting from zero, with stuff can actually get, and something that doesn't make me scroll through my own life story to get to "add salt." I know i won't be perfect chef right away, nobody is, but i actually want to learn instead of relying on everyone else forever. So does anyone know a website, app, or anything built for actual beginners that keeps it simple? Because I'm tired of feeling like I'm shouting into the void here especially with something simple as this!
I made Shake and Bake chicken with original seasoning plus Onion Powder, Smoked Paprika, Garlic Powder , Italian Seasoning , so here we go, in package of Shake and Bake seasoning add a bit of Garlic Powder, a bit more of Smoked Paprika and Onion Powder . Shake package for at least 20 plus seconds to make sure its really mixed well.
Moisten chicken Drumsticks, if thawed, I ran cold water over the drumsticks . Now turn on Air fryer, preheat if you need to 360 degrees. I put on parchment paper for 360 at 30 minutes. At 20 minutes , I pause it flip drumsticks over and spray a bit more oil over it. Continue for 10 more minutes.
Cut cucumber in to slices, prep mini potatoes for microwave for 2 minutes. Prep mini carrots for microwave. I put each in for 2 to 3 minutes each. At 30 minutes the drumsticks are ready test for 165 degrees. As long as it is , then plate with mini carrots, mini potatoes, and cucumber as well. It was excellent tasting and low cost.
I want it to be big enough to cook a medium sized chicken in. Options seem to 3.5L 4.5L or 6L. Thank you all
I’m pretty basic at cooking right now. I can make pasta, eggs, salmon, rice, jacket potatoes etc but nothing particularly impressive.
I want to start cooking every day and actually try different meals instead of just making the same basic stuff.
If I did that consistently, how long do you reckon it would take to get to the point where I’m a decent cook and can make a good variety of meals without feeling completely clueless?
Are we talking a few months, 6 months, a year?
Would also be interested to hear from anyone who started off barely knowing how to cook and got good at it. How long did it take you?
I see it all the time in cooking videos- the chef grabs a salt well and takes a healthy pinch of salt to sprinkle onto their dish. When I do it, the grains get under my nails. Is there a pinching technique to prevent this?
I tried cooking stew, but the beef in them always turn out tough and takes effort to chew. ☹️ I tried boiling them longer, simmering for hours, using fatty cuts of meat but nothing works. My workaround is to take the meat out once boiled/ cook to add to the stew later, but this takes the juices/ flavour of beef out from the stew.
I don't have this problem when cooking with chicken thigh
Hello,
So it's as the title says. I put a plaster on after running my finger under cold water for about 2 mins and trying to stop the bleeding with cotton. It barely reduced the flow of blood so I just put the plaster on anyway.
The thing is, my hands are not sterile and are still have bits chicken membrane and juice. I'm wearing a fabric plaster but it's but really on securely as I needed to put it in asap to stop a trail of blood all over the kitchen.
My main question is, will I get an infection if I wait for my blood to clot before removing the plaster and properly watching my hands?
I'm sorry if I'm breaking so many hygiene codes rn but I live alone, so I'm only a danger to myself.
Thanks!
Edit:
Thanks to everyone who contributed. I'll keep in mind next time to focus on the cleaning before panicking and trying to stop the blood at all costs. I washed my hands twice with soap for extra measure, dried it and a new plaster is on.
Also, I'm pretty sure this happened because my knife isn't amazingly sharp. I was just cutting through a thick-ish skin clump. I have been looking at knife sharpening so I will definitely get one tomorrow because I'm not having this again!
I'm super noob at cooking. I don't wan to mess this up because it's expensive. The piece of ribeye is going to be like 20 bucks. I"ve cooked steak before but its always not too good on the cast iron pan.
So Im going to try air frying. There's some youtube videos but I want to make sure.
Im going to preheat the air fryer at 400 degrees and I'll also put a wireless bluetooth thermometer in the steak to make sure I get a medium rare.
I'll put adding a good amount of salt, pepper and maybe garlic powder?
I just need some advice to make this good, I dont want to mess anything up since it'll be my only meal for today.