Theres this thing that I do, that I thought was common knowledge but everyone I share it with always say they never thought about it.
So it totally free to look at books and take pictures in the library, so every time I have guests or I feel like I’m stuck in a rut of making the same things. I spend an hour or two in the library browsing their cook books taking pictures of the recipes I think look interesting. I usually come away with a whole bunch of new or forgotten dishes.
Last time I noticed that they actually had a very good selection of cook books of easy quick weekday meals (at least my local library does). Exactly the kind of recipes that are good for beginners.
A tip is looking for the ones with cracked spines as they are the most popular/used ones.
I know it’s not a recipe but it’s my greatest source for recipes

Edit: Thanks everyone helping

Hey my favorite breakfast is fried eggs. What I do is put pan on medium high heat and let it get hot and then rub butter on it and then crack couple eggs in there and lower the heat to medium low. I am having difficulties flipping the eggs with my spatulas (I have silicon one, metal one). It‘s not that I can’t do it but it’s just not consistent. Maybe 60-70% of the time I flip and it doesn’t break the yolk. I’d like to get that to 90+. Is there any tips or even some kind of special spatula or other utensil you guys can recommend? Thank you.

I was gifted with some lamb chops, but I have never touched lamb before and I don’t want to mess it up, what’s the easiest fool proof way to cook these? And what sides?

Hello

Hope youre well

I would greatly appreciate affordable and easy recipes that have minimal cookware and ingredient requirements.

Ive mostly been making wraps, sandwiches and rice . I have bought spaghetti but don't really know what to do with it . Ive heard jarred sauce can help out there but I dont really know where to start

Thanks so much!!

Hey everyone. I had some questions regarding fondant potatoes and maybe this can overlap braising in general:

1. If you’re in North America, what potato would you recommend?

2. I see most recipes say to cover with a cartouche. I’ve never used one but it seems like it slows evaporation as opposed to the lid fully on = no evaporation or fully off = fast evaporation. Couldn’t you get the same effect if you left the lid on but exposed a little crack?

3. Regarding the lid and braising, and maybe this overlaps with question 2, but what should your lid setup be? Fully on, fully off, on with a crack, or cartouche?

Any advice would be great! Thanks everyone

I bought raw chicken tenders from the food store Monday around 4pm. They have been in my refrigerator since. Is it safe to cook them on Wednesday evening? Or should I throw out and buy new? Unfortunately I haven’t had time to cook and won’t until then.

My husband is really sick right now and on a liquid diet.

What can I make for myself that won’t smell super strong? I want to be considerate and not make it worse for him 😅

Also worth noting- he is blind so his sense of smell is something he is hyper aware of

I did all the steps, from marinading them overnight, shaking them in the flour (2 times, with one dip again), dabbed oil onto them (I don't have an oil sprayer so I used a paper towel), and then air-fried them for 24 minutes in 200*C, and I turned their sides. I already preheated the air fryer too.

But the chicken always come out with the crust stufk to the bottom, and when I pull them out, they just lose that patch? I mean not like everything falls off, but just that patch in the bottom.

And that point, the drumsticks appear charred already. What did I do wrong?

i seen videos on youtube you put it in a hot medium hot pan i get that but irl in real life whats it supposed to look or smell like how i know its toasted idk i have no reference point

Hello everyone!

First off, I hope this post is ok. I checked the rules, it seems like it is, but... Anyway!

I'm a software engineer with a passion for cooking and baking, and recently I've been developing an app to solve some issues I had with existing recipe/cooking guide apps.

It is definitely not yet ready to be shared, but I've been personally testing it for a few weeks and, at least in my experience, it's being extremely helpful. So much so that I'm actually thinking it might be worth sharing after some polishing.

The main features it has as of now are:

\- ingredient quantities are not only in the ingredient list at the top, but can be inserted into the recipe steps themselves, including fractions. Quantity in both ingredient list and recipe steps automatically scales with the required portions.

I hated having to keep scrolling up and down to double-check quantities.

- timers are integrated in the app, directly into the recipe steps themselves.

No more going back and forth between the recipe and timer app, or relying on remembering the right time by watching the kitchen clock.

- "focus mode", which presents you one step at a time, and has awareness of what can be done and what has to wait for a previous step (so long as the recipe is written correctly).

So I'm here to ask you all your opinions to improve it even more.

1. Do you use apps when cooking or baking? If you don't, assuming you didn't find any that is good enough, what were they missing for you to consider?

2. If you use apps: what are the features you like? And more importantly: what features do you wish the app had?

Thank you! I will share the app in the future. If you're interested, feel free to ask me anything!

https://www.youtube DOT com/shorts/Jq64R5v8i2g

like she do

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Its my first time using avacado and its hard probably unripened and doesn't know what to do half is in my container and other half is chopped what to do with these???

If it was ripened one I was planning to make avacado toast

My experiences with frying veggies are limited to sauteeing them, and usually until they are brown. Am i supposed to do that with Soffritto too, or should they be cooked milder before mixing with the beef and other stuff?

This might be a stupid question or something really obvious but basically when i went home my mum made a bunch of taco mince beef for me, we later made some tacos and froze some portions of the beef separately.

Now im back at uni and i realised i dont know how too re-cook the beef, do i put it in a pot/pan or air fry it or what 🧍🏼‍♀️
This might be a really stupid question and i hope i worded it right 😓
Thanks for any help!!

It’s time to prepare for holiday cooking. My aunt taught me this:
From now until it is time to make make the dressing, do not toss out leftover or stale bread. No matter what type it is… biscuits, cornbread, toast/untoasted sandwich bread, rolls, etc. Put it into a ziplock and freeze it.

Thaw and use it for your stuffing along with:
Fresh celery, onion, garlic and bell pepper, chopped.
Broth
Sugar (a tiny bit)
Pepper
Sage
Butter

Optional:
Boiled, chopped giblets

Hi all! I am on the quest to make the yummiest burger, like burgermaster or from a restaurant where it is flavorful.

I have only had homemade burgers from my dad that are always a little thick, random spots of hot oil, and just doesn’t taste the same.

My dad usually just shapes the patties by hand, then puts salt and pepper on the outside and that’s it.

I only have a kitchen stove so I’m going to be cooking my burgers on a cast iron.

I found this recipe: https://www.aspicyperspective.com/best-hamburger-patty-recipe/

But I have seen people don’t believe in mixing in the spices or adding bread crumbs. Does this make a hamburger sauce the secret enhancer?

Please give me your best tips and favorite recipes/ways to make a hamburger patty!

Hey, any ingredient recommendations and/or recipes? I’ve mastered home made pizza, Mac and cheese, butter chicken, and taco nights. But well that’s not gonna help me live forever.

So I recently discovered the wonders of making vanilla extract and how low maintenance and easy it was to make since I realised I've been using ones from supermarkets or buying them online but never really...noticing it in recipes I make.

So I did some research and a bit of planning to find the standard way or just cutting beans in half and putting them in a glass jar with vodka.

Although the vodka I used was 37.5% not the usual 80 Proof 40% since it was harder to find. I heard from videos that the minimum is 35% to extract so I didn't think it would be much of an issue.

Sorry if my calculation is odd I just took reference from a creator called FoodParables.

2 Litres of 37.5 Triple filtered Vodka

40 Vanilla Grade A Madagascar pods

Wanted to ask to access my mind if I did something wrong

i've tried rinsing it after draining but it still clumps up into this sad pasta brick. am i supposed to do something while it's cooking or is this just a me problem? would tossing it with butter or oil right away actually help or is that a myth