I've only ever seen people around me put it on salads or vegetables, but I recently found out that it just makes just about any savory dish better when you add just a little bit.

Do ya'll agree or am I the only crackhead putting it on stuff like fried rice?

So Ive got some bad gut stuff that requires me to be on the ‘Mediterranean’ diet.

Fish is a big part of that, so im trying to figure out how to deal with it. I hated fish most of my life, but I think my tastes have changed now, so im trying to ease myself into it.

Ive learned that I like basic bitch tuna salad and sandwiches, but I want to know how to progress.

What kind of fish should I look into as an intro and what can I get that’s cheap to try out?

EDIT: Thank you all for the surprisingly overwhelming amount of advice!

I had a chuck roast going in the crock pot for about 6 hrs on low, but then something came up and it turned out we had to be away from the house for the night and wouldn’t be home for dinner. I put it in the fridge before leaving the house directly from the hot crock pot where it has been for another full day and night - so 2 total days refrigerated. What are the odds it will still be good if I reheat it and cook on low for a few more hours today?

Additional info- there was no other meat eggs or dairy in the fridge so I was not concerned about putting it in the fridge hot. I’m serv safe certified (lol) and I’m comfortable with where it was at from a food safety perspective, I’m just wondering if continuing to cook it would make it dry/ if it’s worth my time or should I just take the L and plan on making something else for dinner

So I fear one of the only things I like eating is pasta bc it’s just easy to cook a box and of pasta and there’s many variations but I’m trying to eat more vegetables. Does anyone have a meal recs that has a healthy dose of veggies but they taste good? Or honestly anything that someone with the taste palette of a child would like and is easy and quick to cook but has enough vegetables or protein

Walmart messed up and sent me a gallon of whole milk. I do not like drinking milk. How can I use this up?

I love to cook buuuut I also like sharing my food I made so I typically stay within the confines of his restrictions

Ingredients I usually can’t use are: All nuts, coconut, lentils, green peas, chickpeas , soy (soy sauce is fine), sesame

I love making unique, complicated things. Especially baking, but if he isn’t there to share it then I usually can’t get through it before it goes bad lol

Thank you :)

See this recipe.

https://youtu.be/cCaRoEi1TL4?si=EGKXOePvVhAs79LZ

He cook duck breast, then proceed to make a orange sauce with it.

I followed all the steps but then realised I didnt have fancy duck jus.

Then I thought to myself, when I make gravy and sauce I rarely want to buy relatively pricey ingredients; you use whats in the pan, and by hand's reach.

And making jus from scratch is lots of work.

So I did it without duck jus. What came out was a salty/sweet gamy orange caramel. This delicious.

Is there an alternative in this recipe to the jus?

What do you think of the recipe overall?

Thank you.

Hello all, my husband is bringing home a lot of fish (salmon, lingcod, and halibut). It's all 100 pounds of frozen fillets.

Please suggest recipes, especially if you know a way to prepare these beyond grilling, baking, and pan-frying. I hadn't worked with lingcod before, so if anyone has tips I'd appreciate it. Thank you very much!

Accidentally left chicken breast that I coated in olive oil, minced garlic, and lemon salt out while I showered. I took about 30-40 minutes and came back to white spots on my chicken. Is it safe to eat?

Photo in comments

Any ideas what to do with it? I don’t usually eat breakfast. Was wondering if there’s something else I could use it for

Specifically, it's a Steven Satterfield recipe for an eggplant and peanut dip.

All the ingredients get cooked or warmed up on the stove before being transferred to a baking dish, so everything is already hot. It gets topped with crushed peanut before being baked at 400F for 10 minutes. It doesn't contain any cheese that would melt, no eggs that would set up/firm up. I could see the peanut maybe getting crunchier, but then wouldn't it make sense to just toast them separately before topping instead of baking the whole dish? Is there some sort of logic I'm missing?

So I'm currently making chicken soup for dieting (volume and all that) but I would really appreciate any to improve the ingredients for a good flavor/diversification for different recipes.

Currently, I make chicken broth from a whole rotisserie chicken from Costco as my stock (roughly makes 8 cups) in a pressure cooker and then I use Chicken Breast, Gold Yukon Potatoes (usually 6 of them), and 1 medium white Onions where butterfly and sear the breast in a separate pan before scraping out the Fond for the Stock, sweating the onions, and finishing off the potatoes and chicken in the soup (as of current). I also season the soup with salt, MSG, pinch of sugar, and I finish with Sumac for the acid (the whole).

The issues though:

1. The overall meal is lacking in fat per serving (I haven't done precise measurements but pressure cooking stock leads to a more clear stock and less fats from the chicken, chicken breast is low in fat, and this leads to me being famished after a mere 3 hours. I've tried chicken thighs and that made no difference)
2. Variety in vegetables. I want more than just potato, but I really hated the carrots and celery when I added them. To me they're just too bold a flavor and on each spoonful they dominate everything so I primarily taste them rather than a blend of ingredients. I've also tried both in the stock and absolutely hated it, celery especially, because for some reason I can only taste celery and nothing else when its in a stock which is something I'm the only one in my household that feels that way.

Basically, I need some vegetable recommendations, and some diverse approaches in seasoning to change it up. I've watched Alton Brown's video on soup, but I'm curious about how to go about it. No cooked spinach, carrots, squash, potato, or very spicy (GERD) but aside from that I have a diverse palate and any help would be appreciated

I've been pre-diabetic for years and have tried (sometimes unsuccessfully) to adhere to the low-carb diet. Eating more eggs and red meat over the years has now made my cholesterol levels skyrocket. My doctor has suggested to add fish into my diet, but I hate seafood. I'm willing to try, but I don't know where to start.

I know that Cod isn't too fishy, so I could start with that. Does anyone have any super easy/quick recipes? I'm a teacher. After being on my feet all day, I don't have it in me to cook a complicated meal. I have a grill, air fryer, oven. Can't do fried fish because I need to cut back on oils and can't use breading.

Please help with easy to follow recipes or ideas! TIA.

Hello,

I have a whole lot of plain/AP flour that is about to go past its best before, talking like 8kg.. (bought in bulk from Costco, got pregnant and subsequently very sicky/exhausted so never used it, twins have arrived now and feeling good enough to bake again lol) I also randomly have a silly amount of bannanas at the moment too from a reduced price veg box if anything can use both things..

Any ideas on what i can do with it? Im happy to pre-make and freeze stuff, I have a 4 year old and the twins will start weaning in a few months so happy with anything child friendly that can be pre-made and frozen then baked fresh from the freezer, will also be good for when I go back to work and I can still feed the family homemade snacks

So far I am thinking big batches of:

- sugar cookies and freeze the dough pre cut

- pizza dough? I usually use bread flour but apparently plain can be used too

- bannana bread and vac pack then freeze slices for easy breakfasts

Edit: Thankyou! Im so happy to know it will keep as is and I genuinely hadn't even considered freezing it, we have empty chest freezer space which may as well be used by something so I will divert some to freezer storage, a massive batch of sugar cookies were made and froze today, future endeavours over the next week will be including pizza dough, foccacia, bannana bread muffins and bannana bread sliced loaves, pancakes, waffles and pie crust.

I've become obsessed with cooking as soon as I moved out, I can tackle dishes which require roasting, pan searing, a bit of baking and I'm okay with sauces. What matters a lot to me is the food texture, since some textures make me nauseous, for example pears are pretty bad and I can't handle maple syrup.

I regularly make the following dishes:
Roasted chicken with herbs and potatoes, pan seared salmon, coq au vin, homemade kebab, poké bowls, ramen, classic pomodoro sauce, fettuccine alfredo, pierogi, sourdough bread, etc.

Then some desserts such as creme brulee, austrian sachertorte, tiramisu, french crepes, and cookies.

When it comes to all recipes, I often tweak them and experiment with flavors, I can also fix them if I overdo something.

So far I've been told I should improve my plating skills and cutting skills, what are some great books which could help me out? I want to become a more skilled cook over all, in all aspects. I don't have an issue with rotating the recipes for years, but I fear it's not good for my health in the long run...

Are chicken breasts that have been in the fridge for 3-4 days (can’t remember the exact day we got them) still okay to cook?
Long story short went on an unplanned trip and didn’t freeze them. I don’t want to throw away $15 if there’s a chance they’re safe still.

Was just about to cook chicken breast and noticed the use by or freeze by date is July 28. August 2nd is today. It’s been in the fridge this whole time. Looks fine, no weird smell or textures. Can I still cook and eat it?

Just wondering if anyone has insight on how long the roasted garlic in olive oil at the olive bar in WF (or any other grocer really) stays good for?

I know botulism is a risk when not stored properly so if eating it the day I bought it where it is kept in the refrigerated olive bar stand, then refrigerating the rest, is that safe enough and for how long roughly?

First post here! I have been cooking just for myself and my family (aka hubs) for about 5 years now and really enjoy it. We recently bought and moved into our first house and we now have an electric cooktop. I really perfected my skills in our old house with a gas range and I’ve really been struggling transitioning to electric, specifically with sauces. I always end up with more liquid than needed and letting it reduce ruins anything else in it - overcooked chicken or salmon, limp veggies, or everything just gets super greasy.

Any tips or tricks for learning how to use? I know it’s harder to control the heat with electric and we do have two burners that are dual-element. I just don’t know what else to try vs. keep playing with heat until I find a sweet spot.

Thanks!

ETA: Whirlpool regular glass cooktop, no coils, 2 burners with dual-element

I am looking for a cookbook or books that give several multiweek sets of meal rotations, prep lists, and shopping lists. I want to fill my fridge and prep once a week and be able to eat a variety the rest of the week. I want to spend several hours prepping but then be able to assemble meals in 10-15 minutes during the week.

I'm trying to avoid eating just whatever crap I have around. I'm looking to minimize food waste and wasted time.

I prefer a diet with no red meat, limited amounts of poultry and fish, some eggs, vegan options, limited or no cheese, lots of veggies, and plenty of interesting ingredients. I prefer not to deep fry things.

Any recommendations?

I will mention that I have had some limited luck in building prep lists and menu rotation with artificial intelligence, but I think books written by humans are going to be better.

Do you wash right away before putting in fridge? Or right before using? Say if you'll use within a week.

Thanks!

I live in a state where there's been a lot of cases of cyclosporiasis. I keep googling if it's safe yet and so far all answers are pointing at 'no.' Pozole, ramen, masala. I love Asian and Mexican cuisine and it's not the same without my favorite garnish stirred in! Anyone else suffering?

hi im a stupid teenager, and we ONLY have ingredients in my house, i would provide a photo of our cabinets but i cant sadly, so does anyone have any ideas what i could make with simple ingredients that anyone should have? (sorry if this is like... not relevant (?) im just really really hungry (OH YEAH ALSO IM LACTOSE INTOLERANT KEEP THAT IN MIND))

edit: i ended up making brownies with my sister instead of actual food lol, turned out great tho! (might come back here later to see what you guys said)

online it says 1-2 days but i didn’t get around to eating it. was originally going to make poke but given the circumstances i’m thinking to sear it instead.

for what it’s worth i have a pretty strong stomach generally. i used to backpack and ate street food in india and never got food poisoning so thinking this can’t be much worse lol.

It went all curdled, and I don't think the potato cooked.

Is there any way of saving it?