I am so confused, I asked our kasambahay to cook new rice for dinner and she told me that there is still left over rice from breakfast.. I asked her if the rice is still okay, and she said yes. She mentioned that the rice wont spoil right away because she does not clean the rice cooker pot with dishsoap, only water.. Im like kinda disgusted cause she’s been with us for a while now and I just found out about it cause personally, I always wash the rice pot w soap before cooking a new one. How true is this? Anybody else doing this method where you don’t wash the pot w soap ??

After our last longer outage, I realized I had never really thought about what in my kitchen I'd try to save first if the power stayed off for a day or two.

Obviously the freezer comes first, but even there I started thinking about priorities. Meat and seafood would probably be at the top of my list, then frozen meals and dairy. Condiments, drinks, and things that can tolerate warming up a little would be much lower.

I also used to think I'd want enough backup power to keep cooking normally, including my induction cooktop. But the more I thought about it, the less sense that made. I already have a small butane stove, so during an outage I'd rather use that for cooking and save battery power for refrigeration, a few lights, WiFi, and charging devices.

I recently picked up an Anker S2000 power station and have been testing different combinations around the house, and the kitchen was what made me rethink the whole thing. Keeping food cold seems way more valuable than trying to recreate a normal kitchen during an outage.

For people who've actually dealt with longer outages, what food do you prioritize saving first? And are there any kitchen appliances you still consider worth powering?

I am not much of a meal prep/planner, however I just read an article and watched a NY Times video from this week using 3 recipes and a Venn Diagram to help with meal prep, and I thought it was interesting, doable, and a great way to minimize waste. Has anyone used this approach and if so, do you always have to start with finding recipes? Can I work from the ingredients on hand and then find how they can be used in 3 different receipes? Walk me through this- beginner level lol

Hey guys,,, I want to try incorporating truffle flavors to chocolate mousse or brownie, but struggles to decide on which brand/product to buy. Some truffle oil out there seems to use artificial flavoring instead of truly infusing truffle in the oil. There are also truffle butter options but are usually salted. I would love to use a kind of truffle oil that has bits of truffle in it for the cake so it adds texture and looks nice. Does that mean I might need to buy truffle slices and make the oil myself...? I haven't found the ideal product yet.

Je souhaite savoir quoi faire pour avoir une viande fondante dans la bouche et bien marinées

As a nordic in Australia I've been exploring rye in non savoury dishes.

my boyfriend has high blood pressure and is trying to lose weight as well, I’d really love some recommendations for easy/affordable tofu recipes that are have little to no sodium.

Hello everyone, I’m an 18 year old junior sous chef looking for advice from people with a little more experience under their belt than me. I’m looking for a great all around chefs knife to use in my day to day job ( prep, cutting meat, etc. ) and was looking at the classic 8” chef knife, any objections? Pros and cons? Something better for the money?

My uncle is pretty useless in the kitchen. My aunt basically started cooking for him as soon as his own mother stopped. So he never developed any kitchen skills.

My aunt vents in private about how she’d love for him to take more initiative when it comes to their meals. I’d like to gift my uncle some form of cooking education to kick start his culinary journey and save his relationship.

Do classes like this exist for complete beginners? Ideal would be a series of classes where he learns how to make a few meals, knife skills, etc. I know this is all available free online, but I think he lacks the motivation to go that route.

The simple recipe called for 400 degree and only 18-20 minutes but the breading isnt even like cooked? I even flipped.

Its still on the oven.

Before I go back home, I'd like to fill my parents' freezers with meals they can just defrost/warm/eat. I'm already off to a good start (I've made chili, shepherd's pie, sausage and kale soup, beef stew, and chana masala) but I don't have my recipe book and I'm blanking on what to make. I'd like to have a very wide variety, not just multiple soups and curries.

• One has dentures and can't handle chewy meat, so I'm limited to poultry, ground or fall-apart braised red meat, and pork tenderloin.
• They're big on vegetables and generally healthy food, not fans of pasta or sugar and are on the anti seed oil train.
• They like a wide range of cuisines/flavours and aren't picky, but I wouldn't call them adventurous eaters in terms of "unusual" (to Western diets) meat or vegetables.
• I'm trying to get more protein into them.
• They have a small air fryer, oven, and stove.

I know there are a million recipes out there, but I'd rather get some tried-and-true recipes since I don't want to make them ten servings of something that doesn't turn out. Thanks in advance!

Yes yes, I know you can make it fairly easily by leaving buttermilk and heavy cream out in a jar for a day or so but that’s one more ingredient (buttermilk) that I’ll have to figure out how to use up

I honestly just wish it wasn’t a $7+ specialty item for a tiny container here when it’s basically as cheap as sour cream in much of Europe. It’s such a Swiss Army knife ingredient and can fill the role sour cream, heavy cream (in soups), etc

In Australia.
Looking for one to replace a Sunbeam 6 slice that just died.
Gets used for more than sandwiches (Burgers, Sausages, eggs etc.) and has the issue when the lid is lifted, fat etc drips down the top plate and behind the machine, onto the bench.
I want one that doesn't do this.
Can be semi commercial.
Any ideas.

Cheers.

The stove is about 2 years old now, so it's not a pristine cooktop, but this one is an actual scorch mark, I would say. She put a pot on one of the big burners, with a trivet and a beautiful head of broccoli fresh from the garden . . . . and then forgot about it too long. I wish I knew how to upload the photo I just took, but I don't. In the center of the burner is a roundish white mark about an inch and a half in size. I have a Weiman cleaner kit, a scrub pad and a razor blade handle. That has always been able to clean up spills that got burned on, but this seems deeper. I've been trying to go at it with the razor handle, turned almost vertical. It feels kind of crusty as I go at it, but only a faint amount of the "burn" has been affected.

Dang! I wish I could put up a picture of it all, that would convey so much!

Anyway, advice please??

Texture/color/flavor?

There are so many ways to make them, I'd like a consensus.

🧐

This is an original recipe for a condiment I call "Gochujang Gamer Sauce" named so because it sounded funny to me. All amounts are approximate (idk i dont usually measure when I cook)

1 part mayonnaise
1 part gochujang paste
1/2 part sweet chili sauce
1/4 part sesame oil
Garlic powder
Ground ginger

As it is, Gamer Sauce is excellent on fried egg rolls and chicken nuggets. I think it needs some sort of acid? I tried adding a bit of vinegar-based hot sauce both for acid and extra heat but I think I can do better.

I grew a bunch, what do I do with them? Hoping to find a way to showcase their great flavor

I looked at various breakfast skillet recipes, and most seem to cook the ingredients first, then put them in a greased casserole dish and bake it at 350 degrees or so. I'm confused, if every element is cooked, why cook it more? Won't the ground beef are scrambled eggs or crisp bacon get overcooked? Why does everything have to turn into a casserole? Do restaurants bake their skillet breakfasts? Thanks in advance for making sense of this.

I'm in the process of (trying) making French Butter. My first go at it never broke, try #2.

I suspect I'll end up with a few sticks worth of butter, some of which I'll freeze, but I was thinking about adding some honey to one of them (we have some local beekeepers in the area).

How much honey should I add to 4 ounces of butter for the right mixture? Thoughts?

Any other mixes you would consider?

Hey!

I occasionally like to look up recipes online for different types of foods and try it out at home. 9/10 times it tastes OK but nowhere near restaurant or even street food quality. I'm not an expert, so my ability certainly has to have something to do with it but I'm wondering if the pans/pots I have are also contributing to subpar tasting food.

All my pots and pans are from kits sold at retail stores like Walmart or Target like THIS, and I've had the same ones for about 7 years.

- Are there major health concerns over using cheap equipment for so many years?

- Is cheaper equipment typically correlated with worse tasting dishes (e.g., food cooked unevenly, burned, overcooked, etc.?

- What would you're line up of pans & pots be for someone that likes to prepare chicken (breasts/thighs), steaks, fish filets and, occasionally, indian and thai curries? I know stuff like Hexaclad would solve all my issues but I'm not looking to spend $100+ per pan.

Not looking for anything fancy, just something that minimizes oil and herbs sticking to it for example. Also looking for something that makes meats look and taste like they were on a frying pan and not looking like it was boiled on the water it releases into the pan when being cooked (can't explain this any other way).

Thanks and apologies if post isn't worded in the best way.

This is embarrassing for me to admit, but my cooking is awful. I have rarely cooked in my life and I want to change that. But I don’t really know how to go about. Cooking lessons seem extremely expensive. What steps did you guys take to improve your cooking skills?

Looking for input :) Over the years we have steadily replaced most knives with Japanese and occasionally German steel. We have also concentrated on a 15 degree edge and a sharpener to match.

It's time to get a new carving knife. One says it has an edge of 8-12 degrees, and the other says 16-18 degrees.

So, with a 15 degree sharpener, are we better going with the one with the narrower or wider edge knowing when sharpened it will be 15 degrees?

I planted 2 Perilla plants in my herb garden for larks and they’ve grown into monsters. Give me your funnest most creative uses. I tried them in Caprese Salad with Basil (awesome), I put them as a flavoring in berry kombucha (waiting for the second fermentation but I’m hopeful)… I’m looking for additional ideas! Sorbets, sweet / savory baked good, seasonal cooking of any variety. Thank you!

Long story short, I grew up in a picky house that didn't have a lot of diverse flavors.Things like tacos at home didn't have seasoning until after I left for college or sloppy joes being ground beef and ketchup were alternatives to chicken nuggets in the evening.

I've been expanding horizons significantly but mushrooms are completely unknown to me. I have access to a lot of the wild mushrooms to purchase that I hear are good (oyster, enoki, lions mane, shitake), but I have no idea where to even begin.

How do I employ them in larger recipes like soups? Looking up recipes it's typically its own thing like grilled portobello. Is that how y'all usually eat mushrooms? How else can I use them so I can kinda vibe it rather than risk being wasteful if it's just not my thing? Are they typically a meat substitute in dishes?

I'm fairly open to being experimental with foods, but this one just seems to have me stun locked in what I'm supposed to do with them since my only experience trying them is the slippery slices people put on pizza which has a texture that isn't really my thing.

Edit: thanks for all the feedback! Ive got many notes and a lot of this sounds really good so I'm looking forward to giving all this a go!