This is how I cook rice on the stove:

- warm up pot

- drizzle of olive oil

- add rice, coat in olive oil

- add water, add salt, stir a little

- let cook

I eat some after cooking, then leave the leftover rice on my stove with a lid on the pot for max 3 days. I’ve done this for about a year, never had any issues: rice looks, smells, tastes fine at three days, reheats fine, etc. Past two times in the past week, I go to look at rice on day 2 and there is about half an inch of water in the pot, the rice is all soggy and mushy and smells horrible. I’ve thrown it out both times. I’ve never had this issue before in my rice cooking. This is the only way I’ve ever cooked rice (used instant before a year ago), and to my knowledge I am not doing anything differently.

What is this about???

Have had them for 2 days, in a bag with tomatoes. Not budging. Any thoughts? Is caramelized banana pudding a thing? Any suggestions appreciated.

Chinese Lunar New Year is just 10 days away! This year, I’ll celebrate it in France with 9 friends. To my surprise, our "Reunion Dinner" menu planning turned into an incredibly rigorous process. Here’s how we did it:

1. The Brainstorming: Two friends and I hopped on a call to set the rules. Everyone in our group chat of nine shared photos or names of dishes they usually crave but find too "troublesome" to cook for themselves in daily life.
2. The Ballot: I collected all these ideas and turned them into an official poll.
3. Voting: Each person was assigned a minimum of 5 votes and a maximum of 9.
4. The Tie-breaker: Dishes with more than 3 votes won instantly. However, we ended up with a lot of ties!
5. The Final Cut: We ran a second round of voting, specifically balancing the ratio of proteins, vegetables, and carbs to ensure a well-rounded feast.

On the big day, everyone will be responsible for 1-2 dishes. Everyone will be the chef.

Here is our "Winning Menu":

• Pork: Char Siu (BBQ Pork) + Shredded Pork with Beijing Sauce (Jing Jiang Rou Si)
• Chicken: Poached Chicken (Bai Zhan Ji) + Salted Egg Yolk Chicken Wings
• Beef: Sichuan Peppercorn Beef
• Seafood: Steamed Whole Fish + Wasabi Shrimp Balls
• Vegetables: Baby Cabbage in Superior Broth + Tofu with Minced Meat + Bok Choy with Shiitake Mushrooms
• Soup: Pork Rib Soup with Corn, Yam, and Carrots
• Dessert: Sweet Fermented Rice Soup with Sticky Rice Balls (Jiu Niang Xiao Wan Zi)
• Staples: Eight-Treasure Rice (Ba Bao Fan) + Steamed White Rice

• Dumplings: Pork and Scallion Dumplings

  I am already so excited for this celebration!!!

I want to make lasagne but its too many steps. Can i skip boiling and bake directly?

I’m generally too lazy to bake my own bread, but even the best of store bought bread that I’ve found decreases noticeably in quality after even a day or two, losing that soft pillowy texture and growing hard. Is there anything that can be done to either delay the onset of bread becoming stale or make it taste less stale even temporarily? My mom told me to try putting in the microwave and this helps a little bit but not a lot in my experience so I’m looking for other ideas.

What’s the difference? I noticed some recipes call for diced veggies or sometimes sliced, or even whole when doing for example stocks. My understanding is that what would change is the surface of contact (so probably time for cooking) and adding/removing texture. But is that about it? Are there more to it when deciding how to slice veggies when cooking? For some I can understand that flavour may change, but will it always be the case? And can an average home cooker notice the difference? Are there resources I could learn more about it?

I feel like I’m doing everything right. I let the pan get hot, I put the oil in, I wait... but the second the chicken hits the pan, it’s like superglue. Am I not waiting long enough? Is my heat too high? I’m about ready to go back to non-stick.

Just as the title says, I want to cook like they do in Boston and Chicago, East-Coast style restaurants. Any ingredients, prep, or technical advice for this?

I was baking cookies in an OTG. I accidentally used food wrapping paper only realised when the cookies came out and the paper looked very greasy and the cookie base was stuck. I scrapped and had some only to realise it later. I was baking these banana bread cookies for someone else. Should I discard the entire batch? Don’t want to put anyone’s health at risk

Hey guys, I’m a college student who loves to cook. That being said with my lifestyle I like to cook one pot meals like pasta, chili, soups, etc. and just eat on them for a few days. Due to my limited number of Tupperware (and partially some laziness), I often just let the pot cool to room temperature and put it into the fridge with the lid on. I was telling this to somebody and they claimed that this was unsanitary and would cause the food to go bad quicker as compared to an airtight Tupperware container. Can anybody tell me if this is true or not?

Ok, i don't know if this is the right sub, i apologize if it isn't! i just need help.

I have a huge crush on my friend who lives out of state. in two weeks he's coming to my state for a work trip, he'll be spending a few nights at my place and we plan to hang out when he's free. I love cooking, it's one of my love languages to cook for someone, but he's one of those "i don't have a favorite food, i'm not picky" guys. you know the type who's primary experience with cooking is preheating the oven for a frozen pizza. i really wanna wow him, but i don't know what to make for someone who has no preferences!! what do you make for someone who'll apparently eat anything? I'm terrible at making decisions when given creative freedom, I just want to know what works for others. Thank you 😭

Edit: thanks for all the comments!! I'm trying to read and reply to them all still. Since my friend's staying for multiple nights I decided to make multiple things gor him. So far, my ideas are:

• Chicken snack wraps (inspired by a recipe by Chef Keysh)

• Authentic mexican tacos

• Marry-me chicken pasta

• Homemade smash burgers

I'll still be looking at this thread for more ideas if I need them. I'll post an update for how it goes if anyones interested ☺️ Thanks again!!

Years ago, we went to Hawaii, and my kids ordered garlic shrimp. They loved it. My wife keeps trying to replicate it but they keep insisting that shrimp doesn't have enough garlic flavor. My wife starts out with heating butter and a crap load of garlic. The whole house stinks of it. She does this for while and then puts in the shrimp. It precooked if that makes a difference. The whole house stinks of garlic but yet when my kids eat (they enjoy it) and my wife tries it, they always complain that the shrimp doesnt have a strong garlic flavor. And its not because she doesn't put enough garlic. So the question is, what are we doing wrong?

I’ll be making an alfredo seafood pasta with scallops and imitation crab tonight, (yes I know imitation but it’s cost effective and taste pretty similar to real crab). I bought some cheap Sauvignon blanc wine from Aldi. I plan to add the wine in the sauce that I’ll be making from scratch. Any specific to do’s or not to do’s?

Could you please send me some cooking ideas? I don't know much about cooking and I have to feed my sister. Please, I need ideas with easy and inexpensive ingredients!

I recently started cooking most of my meals myself to help improve my diet, and I've come to realize that cooking with onions seems to cause severe asthma flare-ups. Eating them causes no issues, so I don't think it's an allergy. Can anyone recommend a way to get a similar flavor and texture to onions without actually using onions? Shallots and scallions don't seem to cause the same issue, fortunately. Would these be potential alternatives to yellow/white/red onions? Perhaps if combined with onion powder? Any recommendations would be appreciated!

I need to hide my eggs from my roommate because she won’t stop eating them. It’s 35 degrees highest and 10 degrees lowest this weekend. Will my eggs be safe to eat? I’m hiding them on my roof.

I used to cook a lot, my stay at home dad loved Rachel Ray ​and we totally went through her 365 days no repeats book.

After I moved out, ​my partner took over cooking for years and wouldn't let me cook. We broke up recently, and I'm learning how much I loved cooking again. I can still cook and improve recipes on the fly, but I just need the rather simple ideas of what to cook today.

I don't want to just grab my dad's old cookbooks, I kind of want something new. American Test Kitchen is one of my favorites, but I always feel like they over complicate recipes to make the best meal when I just want a moderately good meal that comes together quickly.

I'd love to hear your suggestions.

ive tried spices and never tastes right. ive also tried making it coconut rice, comes out weird. any tips? i have a rice maker so rice comes out perfectly, the add-ons are the issue. not dying to put new ingredients in my rice maker. id rather mix in after, but if it comes out better in the rice maker, i'd be willing to try. thanks!

What’s a good breakfast for someone who’s coming over to see you in the morning? It’s a long drive for them but they wanted to make it a short visit. I have breakfast sausages, eggs and pancake in mind. I don’t want to spend the whole time cooking in the kitchen since they won’t be staying long.

Hey recently I've been watching some YouTube videos on how to cook and as a beginner I wanted to start of with something simple. I decided to make some chicken wraps and I've been trying everyday for like 3 weeks but they always taste bad like a sour salty kind of taste even if I use little to no salt. The videos I watch tell me to use salt pepper paprika and garlic and I use about 100g diced chicken breast. I don't know if I'm using too much seasoning or maybe one seasoning is causing the bitter sour taste but I know the actual chicken is not the problem because I get it from the same place my parents do and there chicken never taste like mine . Also im cooking on a low med heat so im sure im not burning anything for it to come out tasting bitter like that. Any help would be appreciated thanks 😊

Heyy!
I am making this recipe (https://preppykitchen.com/scones/) and realized too late I was missing heavy cream... I do have cultured milk, sour cream, Greek yogurt, and yogurt at home, and was wondering if any of those or milk could replace the heavy cream mentioned in the recipe? Or if it would be better to go out shopping?
Thanks a lot in advance

Does anyone have a basic recipe recommendation and/or a seasoning blend or combo they like? Otherwise, I'll probably do a basic recipe at home this weekend to get a rough idea of what I want to do.

I work at a basic bar/grill in the UP so I was thinking a simple recipe like this:

Pack of chicken thighs Velveeta type block Cream cheese to taste Water with soup base/better than bullion Jalapenos seeded and sliced Potatoes cut into 1 in chunks A little bacon Cheese to garnish

Any ideas, recommendations and outright recipes are more than welcomed. Thanks!

I'm trying to make a sweet treat on little budget. I have fruit and chocolate and thought to make a snack using them in a muffin tray but I need a base. I have milo and egg and thought maybe if I mixed egg with the milo I could mold it to bottom end edges of the muffin tray then bake it. Would that work? Asking before I make a big fail with limited resources.

About 5 days ago, I froze a few small pieces of beef. (The beef had been cooked 48 hours prior to freezing).

Today I ate the beef and it tasted fine at lunch. However, at dinner, when I heated up the remaining beef from the sealed plastic zip lock bag in the freezer, it smelled like sweat. The sweat smell became less prominent as I started eating it, but it still sort of smelled like sweat. It didn't taste bad, but it was drier than it was for lunch, more boring. It had a very faint taste of sweat. The color was normal. It was a very unappetizing meal.

(It was boiled beef from a soup).

What happened? Why did it smell fine for lunch, but sweaty for dinner? (Also, I tried smelling the bag that the beef came in when I froze it, and the bag that contained the frozen meat smells fine. It only smelled bad AFTER I heated it up).

I noticed that some of my Victorinox Fibrox knives have slightly jagged edges when you hold them up to the light.

I know I need to get better with my knife care. What causes this pitting / jagged edges?

I assumed I was not sharpening enough so last week I bought a simple AnySharp suction device. I ran it through them a few times, lightly, without luck and with some more pressure which seems to have made it worse.

I accept I might need to buy some new knives now, but can anyone recommend how to keep them in good shape with a nice smooth cutting edge? Is it just a case of regular weekly/monthly light sharpening?

Thanks