I already have a recipe, but I am curious as to how the smash burger sauces are made and why they’re made the way that they are? Why is mayo a base? Is there some kind of chart that I could see that would explain flavors to me and what they are and which ones go with which?
As the title says... I LOVE dill, its my favorite herb, ill often make straight up dill dip for chips... But in cooking i have no clue how to use it outside of fish... And I do NOT like fish... I've tried fish in all manner of ways in the 35 years I've been alive, we do not get along.
So, any non-fish dishes with dill would be most welcome :)
Edit: I'm European if that matters.
I went to the foodbank, and i got a can of chilli con carne.
So I had this idea:
1: Boil pasta (penne) with salt and oil
2: In a sauce pan, butter until it melts, then add chilli con carne and stir
3: Then add tomato puree and cut up square Cheddar cheese and stir until well blended
4: Add pasta to the meat mixture until all well blended.
Sounds good to me but i wanted to ask before i go ahead in case something sounded off
if chili went from cooking temperature over a burner to whatever temp it reached in 4 hours of cooling, will it give me food poisoning if i eat it
i've been seeing people saying they put chili in an ice bath to flash cool it to avoid hitting the "danger zone". or even putting the chili in smaller bowls then letting them cool individually.
I was cooking with my cousin who's new to cooking a she dumped the whole box of pasta into boiling water. It's all cooked.
I also made the Alfredo sauce....can I store some in an airtight container and refrigerate it? Or will it spoil?
The pasta and sauce are not combined yet.
And what do I do with excess pasta? can I store it in the fridge as well?
I started cooking on my own pretty recently and one thing that keeps tripping me up is the order ingredients go into the pan. Every recipe I follow seems to assume I already know this stuff, but nobody really explains the why behind it.
Like last night I was making a simple garlic and vegetable stir fry and I threw everything in at once because I figured heat is heat. It turned out okay but the garlic got a little burnt and some of the vegetables were mushy while others were still kind of raw. So clearly I did something wrong.
I looked it up after and found that things like onions and garlic go in early to build flavor, but garlic burns fast so some people add it later, and denser vegetables need more time than softer ones. Now I'm even more confused about when exactly each thing should go in.
Is there a general rule of thumb beginners can follow, or is it really just something you learn recipe by recipe? Was there a simple framework that made it click for you when you were starting out? This feels like one of those foundational things nobody talks about directly but it makes a huge difference in how food actually turns out.
Any advice from people who figured this out would be really helpful.
Made these for dinner because I wanted healthy comfort food that actually tastes indulgent. Easy recipes and quick meals are the absolute best on a busy weeknight.
How do you guys get the perfect sear on your mushrooms to get that meat-like texture? Let me know your tips! 👇
#r/HealthyRecipes #r/EasyRecipes, #r/food
So basically just ended up with a really small burger. About how much ground beef do you need when you got an 80/20 split on the ground beef fat ratio to make it big enough to cover the bun? I grossly underestimated today. It was about half the bun size
I have MAJOR anxiety around cooking food as I get overwhelmed easily, however I desperately want to cook my boyfriend a proper meal as it’s his love language.
He’s Puerto Rican and food is a big thing for his family, I’ve come from a family that has NEVER cooked. Never had a stove or fridge growing up, so no way to learn back then.
Having a stove now, I want to try, but I get overwhelmed by how many steps are in each recipe or meal, how to keep sides warm when the main dish is still cooking or vice versa, the cleanup, portioning, seasoning, etc.
His favorite meal is red beans & rice, chicken paired with it. I get overwhelmed just looking at the recipe and seasonings for it, as well as cooking the chicken properly which I am extremely worried about undercooking or overcooking it.
I’ve been trying so hard to get through this anxiety and everything but I genuinely don’t know how to.
Any simple meals or advice would be so, so appreciated.
I went to my local shop and 4 thigh fillets were £4.99 and 3 breasts were £5.50.
The whole large chicken next to them was £4.40.
I was so angry at the price of the separated parts that I bought the whole bird in protest.
I get home and realize I have no idea what to do with a whole bird other than roast it but that seems a little boring as I roast chickens a lot.
Any recipe ideas that use a whole bird? I'm also absolutely terrible at breaking down chickens, I've tried 6 times and it's gone horrendously every time.
Thanks in advance!
Trying to cook chicken always stresses me out because I’m so worried about it being undercooked, that I completely dry it out trying to make sure it’s cooked all the way through. I’m trying to learn how to cook chicken breast without it being dry. I can’t find a way to add the picture to this post, so I will put it in the comments.
Edit: I have now ordered an instant read meat thermometer haha. Thank you!!
would i just be able to use the blender for recipes that “require” a food processor?
Hi, so I’m not a really good cook, but I’ll be hosting a movie night with some of my friends. I have to make some food for all of them and unfortunately BBQ is not an option. Do you have any suggestions for recipes that are easy and quick to prepare for a group of people? Thanks in advance for any recs 🩷
Should I cook my garlic and stuff before adding to the ground?
Right I've tried and tried and tried...
Without making it a long vent in how I can't get any pancake right or crepes please help.
- I have a box mix. I now have pancake batter.
- How hot does my pan need to be,
- when does oil go in
- how much oil do I use,
- how long do you heat the oil for before pouring the batter in
- how long does batter cook before flipping
- do I use the same oil for the next batter I pour in
- what oil or butter do I use. I have sunflower oil. Is that OK.
- my stove goes 1-6 but trips the electricity at 6 so use it at 5
Always ate it fresh. But the restaurant messed up our order and I ended up getting 3 extra lasagnas for free. So i froze all 3 of them.
They are still in those take out Foil Containers. Full enclosed in them
1)Should i let it thaw first? or put it in the oven frozen?
2) Should i take it out of the Foil Container? or leave it in?
3) best temps and times for whatever you recommend.
Appreciate your answers!
I just made something called loaded baked beans. I like the idea, but would like a different flavor.
This was what I did had in it...
Ground meat browned, put aside
Precooked sausage browned
Onion and bell pepper added.
Added can of baked beans drained.
Bbq sauce
Mustard
Garlic powder
Worcestershire
Brown sugar.
Salt
Pepper
Maybe missed something
Added cheese later
Too much of a beanie and weanie taste, but I liked the concept.
Thought what could I do with black, pinto, or other beans that could be put together this way.
Something with green chillies maybe..
So:
Ground meat
Precooked sausage
Onion, pepper...
Some type of beans
Skip the bbq sauce etc.. do something different
I'm about to make some deviled eggs and I wanted to elevate them. What kind of things is everyone doing that takes them to the next level?
My mom is allergic to sulfites and preservatives, so white wine is off the table, is there anything else to use that will work well for the flavor or is the wine necessary?
Also secondly it tends to call for capers (which I find nasty) is there anything else I can use to get that light pickle-ey flavor without overpowering it?
Here's what I need to avoid and limit: Nightshades- eggplants, peppers, tomatoes, potatoes, added sugar, spicy food, gluten, dairy
It annoys me pretty badly since a lot of my favourite foods contained these, I adore spicy and sour food but need to avoid it for my own good.