Hello, bees! I like playing around in the kitchen, but I feel like I really have no idea what I’m doing with the fundamentals. I’m enjoying the learn-from-experience process, but am looking for something to supplement. I recently started reading / listening to Salt, Fat, Acid, Heat (by Samin Nosrat). I’m liking it so far,...
Hello!...
What’s your favorite easy-ish Ramen recipe (that doesn’t take days)? I love Tonkotsu, but doing that for real takes forever.
Show and/or tell us about what you’re cooking and/or eating this week!
For those of you with a cooking/food writing/food science collection, what's indispensable? What do you currently find yourself returning to again and again?...
I always cook for myself alone which means I’m used to cooking just one portion, or 2 portions which I end up eating in one sitting anyway. I usually improvise my meals and my brain just seems hardwired to measure quantities for a single portion meal. Does anyone have any tips for scailing your cooking up to cook for groups?
Just want to tell you that I am glad that it is over....
I just want to know before making such a post
What I’ve found online is recipes for putting duxelles on burgers (or stuffing) or making mushroom burgers but what I want to do is mix the duxelles with the ground to make a patty mix instead. I’m not worried about the structural integrity (in that I know it won’t be great) and I’ll do them smash style in a pan. I would...
Ingredients:...
So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story....
we’re having some family over for dinner in a couple weeks and i’m having trouble trying to pull together a menu… would love some suggestions!...
What's your go-to, make ahead recipes that are pretty easy to get a week's worth made on a sunday? I'm looking for new recipes to try and get myself into a diet better than mcdonalds. I have access to an instant pot.
I've been making the same three bean chilli and lentil and chickpea dahl for years now and I'm trying to expand my repertoire for midweek meals....
Let us know what you’re cooking and eating this week!
Let us know what you’re cooking and eating this week!...
Anything from mundane to magical - let us know what you’re eating this week!...
This fancy cold brew dispenser makes me happy all summer. It’s really well engineered, so you can tilt the steeper and get the last drop of of goodness out :)...
Does anyone have a good recipe for baked mac and cheese they’d be willing to share? I really love kenji’s stove top recipe, so maybe a recipe that incorporates evaporated milk?
I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart....
Does asafoetida smell amazing to you? and if yes do you consider yourself someone with an accurate sense of smell (e.g. identify if someone needs dental work in a conversation, smell who someone has been hanging out with, identify spices and herbs used in a meal with high accuracy, identify the perfume someone wears etc)
Hello, I know this is a bit random, but I have a question about the preparation of microwave sandwiches specifically the likes of white castle sliders and jimmy dean breakfast sandwiches I follow the instructions as well as I can, and yet it either ends up frozen in the middle, or really hot and yet cold. it’s strange really....
So after some research I splurged for a Demeyere Proline 7-ply frying pan. Unfortunately, upon trying it with my induction stove it gave an error message saying that the pan was incompatible. My internet research tells me that it could be due to the copper core of the Demeyre causing a high current draw. Another reason could be...
I bought a refillable spray bottle designed for cooking oils. Unfortunately the oils I have tried don’t compare to the ones in the cans (PAM cooking spray with lecithin) Can anyone suggest a good refillable substitute for PAM? Anyone tried mixing up their own lecithin laced cooking oils?
Excuse the rough plating.. It was absolutely delicious Recipe for two people: 200 gr pasta (short shapes are better) 150 gr ricotta fresh 2 medium courgettes Handful of walnut kernels 1 medium onion 1 clove of garlic Olive oil, salt, pepper, nutmeg Splash of milk (optional)...