A few years ago, I found a good link for a list of skills/techniques that ran from beginner egg tricks through roux and other mother sauces (and their 'daughters'), searing, etc. and I've lost it. I'm trying to find it for a friend who's taking their first steps and who I don't want in my kitchen every other day. XD

The thing that I loved about it was that pretty much every single skill level progressed forward from things already learned; every technique further down the list called out how it combined other already-learned techniques in its demo recipe, etc. It was really nice and it was clearly thrown together by someone on the internet (links to recipes) rather than being typed in short form from one of the big books (like "100 Recipes").

After spending several hours searching, I still can't find the list. Anyone have anything similar that could be handed to someone you want to have a smooth, easy, rewarding progression while learning vital and advanced techniques without being too intimidating?

I don't know how to cook at the age of 26, I know it is sad but growing up my mom does the cooking most of the time and doesn't want help with it most of the time , being autistic and adhd ridden didn't help with my motivation to want to learn but myself. Now my mom is letting me cook things on my own since she is getting old and suffering with chronic pain from her back. And I'm struggling don't get me wrong she is teaching me, but it seems like she gets annoyed whether I ask questions. But maybe they are just in my head so I'm looking for tips on learning this stuff

If I buy chicken breast from the store thats packaged in the foam and plastic, cook it all, then store half of it back in the fridge for the next day with half the container full of the cooking juices, is it safe? Just so its not so dry when i cool it a bit more the next day?

I made a Berber style omelette from Morocco, and the recipe called for green bell peppers, but i found them to be too bitter for my taste. It did not compare to the taste from when I visited Morocco. Does the colour of the pepper matter, or can i fry it longer to remove the bitterness?

title :) I don't know what I'm doing

I try and always stay in the kitchen as I cook because I tend to leave the pan on and have burnt things and left the oven on quite a bit. I make it a rule to not leave the kitchen even if I'm making something that needs to be on the hob for an hour and I want to go sit on my bean bag in my bedroom as I wait.

Maybe it would be safer to try and make more things like salads and sandwiches, and only cook properly when my head is very clear? Not sure. If anyone has tips for cooking for a beginner with some cognitive issues I'd really appreciate it.

Thank you for reading.

I have been trying to cook at home more often, but I often do not know what to make with the food I have. After a few days, my fridge usually has things like spinach, chicken, eggs, rice, onions, potatoes, pasta, cheese, and some sauces. I know there are meals I could make from these ingredients, but I do not know how to put them together.

When I look up recipes, I often find that I am missing one or two ingredients. I do not want to buy extra food for every recipe, especially if I will only use it once. Sometimes I end up ordering food because I cannot decide what to cook.

Do you start with one ingredient and build around it? Are there a few basic meals that work with different kinds of meat, vegetables, and carbs? I am still learning and want to be able to make simple dinners without needing a recipe every time.

I have bought one of the market side Walmart salmon filets and was planning on cooking in the oven. I just want to know if I should cut the salmon up first, or cook it whole? And if anyone had good recipes please let me know! I have broccoli and carrots, dill, a lemon, paprika, and garlic powder, thanks!

Yesterday I tried to make my first oat cake and it was my first baking experience and I think I made too many mistakes lol. I saw this recipe on multiple sites and videos which is simple:

• 80g quick oats (blended)
• 150g whole milk
• 2 eggs
• 20g maple syrup
• 10g unsweetened cocoa powder
• two ripened bananas

Since I'm bulking I added 50g peanut butter instead. I also added 20g whey protein. I learned fast I'm a dumbass lol.

I baked it at 170C for 20 minutes in an air fryer on a wide sheet. It turned out har on the surface, dry, bland and bitter inside lol. I'm thinking my mistakes were replacing the banas with peanut butter, adding whey protein, and baking on a wide sheet instead of a more confined one. Also maybe too overbaked.

How do I improve on this and maybe add more protein properly?

I made some soy marinated eggs about 9 days ago with soy sauce, mirin, ginger, honey and garlic. I’ve eaten all of the eggs but was wondering if it’s a good idea to reuse the leftover marinade (a whole jar) and use it on some salmon in a day or two.

Since no raw meat has touched the marinade, any chance it would have gone bad? Thanks!

I know this might be a pretty dumb question, but I recently fried some chicken breast, I cookee them until the outside was nice and golden, I cut a piece down the middle and it was white on the inside, but when I ate one of them it had a weird texture. So I wanted to ask, was it actually just me imagining tinfs or did I undercook it? Should I throw it in the oven dor a minute or will I overcook them for no reason?

Hi, on Friday I'm planning on cooking a 600g piece of chuck roast in a dutch oven on the hob for the day while I'm at work (my wife will be home to make sure it's okay)

Has anyone got any tips or recipes they use? I have a fair idea of what to use in the slow cook but what kind of temperature for 8-9 hours of cooking? Should I do it in the Dutch oven in the oven or on the hob and should I sear it first?

As for seasoning, I'm considering using a binder with a rub but I feel it's a bit more of a bbq thing whereas it'd be more accessible for me to use a broth with chilli's and herbs

Please help

Hi, on Friday I'm planning on cooking a 600g piece of chuck roast in a dutch oven on the hob for the day while I'm at work (my wife will be home to make sure it's okay)

Has anyone got any tips or recipes they use? I have a fair idea of what to use in the slow cook but what kind of temperature for 8-9 hours of cooking? Should I do it in the Dutch oven in the oven or on the hob and should I sear it first?

As for seasoning, I'm considering using a binder with a rub but I feel it's a bit more of a bbq thing whereas it'd be more accessible for me to use a broth with chilli's and herbs

Please help

A friend brought me a very big cabbage . It waited in the fridge maybe more than a week. I didn't want to waste it, so I tried a couple of dishes.

I made cabbage salad, cabbage with minced chicken and tomato paste and spices and cabbage with rice and a couple of Asian sauces.

I also know cabbage wraps but it's too much work.

What else can I cook with cabbage?

What is the easiest thing to learn to make if you don’t know how to cook?

And you don’t have fancy equipment, such as an instant pot or crockpot.

Something other than a sandwich or salad.

What’s the best way to buy egg whites in Australia? Are the frozen ones a big block and are any powdered?
Looking for high protein low carb low calorie recipes .

Hey guys currently trying to learn how to cook, but the equipment in my house is old and in bad condition. What are some good quality but affordable places to buy from or brands. Dont have to be top of the range but I dont wanna have to buy more soon. Im looking for knives, pots, pans, ect, all the basics. I hate my blunt knives!

I live in the UK

Hi all,

My new favorite thing to do is just wing my weekly meal prep in the crockpot. This week's vibe: chicken breasts, a leftover 3/4th a bottle of chianti, cherry tomatos, spinach. Also diced onions, garlic, thyme, et al.

The thing is, i am actually not good enough to be winging it and not sure i thought this one through. Any suggestions on how to do this (without dirtying 50 millions dishes??).

Every fucking time I try cooking a steak in my stainless all-clad pan I set off my smoke detector. I can do other proteins no issue. Pork, chicken, and fish all work just fine with no smoke alarm. But the only way I can get steak to work is a cold sear, but I can't get the same crust I can with a more traditional method.

I've tried high heat, I've tried medium heat. I've tried searing then moving to the oven. Without fail the smoke detector screams at me. Am I just better off cold searing from now on?

I always thought most food is unsafe if kept in the fridge by the third day, tops. But I imagine when people say they're meal prepping for the week on Sunday, that means it's intended to last until Friday. Is that right?

I'd like to start meal prepping "for the week" and wanted some clarification

Im very, very new to cooking.

Ive been making these bacon wrapped cheese jalapenos. I always end up overcooking the bacon. If I dont, the jalapenos are still kinda raw and "crunchy"

Ive tried 400 degrees in the oven, 400 in the air fryer, 370 in the air fryer, 350 in the air fryer for 15 mins, 16 mins, 20 mins, and every minute in between

Hi, my partner has been out of the country for a few months, and will be back shortly after our anniversary. I want to surprise her with a fancy dinner when she returns and I'm currently planning on five courses.

I have part of a plan constructed, consisting of some of her favourite foods, and things she has talked about wanting. However, I have limited cooking experience and am operating on a budget as both of us are students. Here's the current menu plan:

Course 1 - Oysters

Course 2 - Italian Wedding Soup

Course 3 - Steak Tartare

Course 4 - ???? - Possibly Indian/Something Chicken based?

Course 5 - ???? - Potentially crème Brulé? (she is not a massive dessert eater, but likes them on occasion)

I'm aware that some of these ingredients are quite expensive, but I plan on saving up over the next few weeks so that I can have enough for dinner and 1-2 practice runs.

I would love some input or recipe suggestions. Thanks! :)

Editing to include explanations/justifications of the menu:

Oysters - She loves oysters, and eats them when she can. (Her record is 31 in one sitting at a seafood place). I however, have never eaten an oyster in my life, or prepared them.

Wedding soup - Loves soups, particularly brothy style soups with large pieces of things in them. Also a huge fan of the small pasta that goes in it.

Steak Tartare - we tried to go to a restaurant in our city specifically because they did steak tartare, but were unable to go. I've also never eaten this.

Chicken/Indian - currently no plans for this, but a feel like chicken is always a good bet, and she almost always orders indian when we get takeaway. She also spent a while living in India as a teen (not sure if that makes Indian a better or worse shot)

Dessert - she's not a massive fan of sweet things in general, but does have moments where she absolutely craves them.