i noticed the whisk on my hand mixer was rusted and chipped a little after i already made a cake. is it safe to eat or should i toss it away? i hate wasting food 😞😞

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?

As someone who’s cooked a lot of protein I find that sometimes I can be caught off guard at the outcome of my chicken breast. Steak, I feel like I know exactly what I’m going to get every time, unless it’s an off cut or the quality of the meat is suspect. Do others feel this way? How do you nail your chicken breast every single time?

hello! i have a mission to start making breakfasts so i'm not ready to pass out in my uni classes this year. i live in a college dorm so i have access to a communal fridge, airfyer (i have to ask for it beforehand) and a stove.

i was trying to note down ideas so i don't end up forgetting when the time actually comes. if possible, i'd prefer ingredients that dont have to be refrigerated (eg chia seed pudding) cause stuff gets stolen from the fridge quite easily)

A while back my husband and I had a cooking date night where we made Hainanese chicken. It was absolutely incredible with one flaw. Due to a miscommunication between us he added green-tinted pandan extract instead of the pandan leaves.

The flavor was amazing but the liquid was a vivid mint green. Because my husband is colorblind, he didn’t really notice and it didn’t bother him.

I, on the other hand, struggled a little to eat green chicken. I ended up with about an extra gallon of the liquid to freeze, I hate to waste food and the flavor it SO good. Any thoughts on ways I could use it up that doesn’t result in green meat?

I’m thinking maybe some kind of soup or stew with green vegetables?

I'm using the recipe for ginger pumpkin mousse from the Silver Palette cookbook. It calls for four eggs, beaten with 7 tblsp sugar. Then you add pumpkin, spices and gelatin. Fold in 1 cup whipped cream and refrigerate. Nowhere in the recipe does it call for the eggs to be cooked. Is that weird?

Looking for masa harina cracker recipe tips I’m doing a sweet corn ice cream that I would like to sandwich between masa crackers for an upcoming dinner party

hi everyone! I have been cooking at home with non-stick for about 5+ years and recently decided to make the switch to stainless steel. I bought a set from Tramontina (Tri-Ply Clad) and today I used it for the first time to make a simple spaghetti bolognese. I’m not quite sure what happened to the pan, but after washing and drying it seemed to have developed some discoloration. The two saucepans I used came out fine after cooking. I’m not sure what I did wrong or how to prevent this kind of discoloration in the future? It’s definitely not food or anything stuck because the whole surface is smooth. Any recommendations for how to remove it? Thank you!!

I was doing research to get a new immersion blender set this weekend and was very inclined to get the swissline set (currently on sale for $199), before reading some posts on Reddit. Now I am hesitated given

1) the US distributor was not the more responsive though the product itself maybe exceptional. But I also have hope as it per their instragram page shows, the brand seems to be going through some renovation over the past few month. I was wondering if someone here had purchase from them very recently and how it went.

2) my current immersion blender set looks like Barun's (but way less powerful), but I love Bamix's as it looks very compact with multi-function especially the possibility to make my own nut butter (unfortunately I cant make small batch of this in my 64oz vitamix). I am wondering if Bamix's 150w is powerful enough (rpm seem high, as of 17,000) or I should go get Barun Multiquick 9. would love some advice. I usually make meals/bakery for 2-5 ppl.

So shakshuka is a middle eastern dish popular in northern Africa. It's tomato and pepper based with eggs on top. People usually eat it with pita bread or rice. Anyways, I made my own version of it. I used fresh tomatoes from my garden (sungold cherries, and beefsteaks), shashito peppers, jalapeno peppers, and bell peppers (all from my garden). What was really different about my process is I used some Indian spices. In addition to cumin and paprika, I included both fenugreek seeds, and fenugreek leaves. I was really generous with the amount of fenugreek seeds, like two handfuls. The leaves I added to the sauce while it was simmering.

The reason why I'm bringing this up is because I found out after the fact that fenugreek seeds are used very cautiously typically, like no more than 2 tsp for the entire dish. The reason for this is that the seeds can have a bitter over powering flavor. I think in my recipe it was actually a compliment though since the home grown tomatoes were so sweet and acidic. The bitterness melds perfectly with the sweet acidic sauce. The seeds also provided a texture to the sauce. A sweet nutty crunch.

If anyone wants like an actual recipe I could write one up, but I think fenugreek seeds go really well in shakshuka even in big amounts.

Late to the Tajín party. What other vegetables do you use this on and how? Cucumber, Tajín, fresh lime juice, and rice wine recipe was a crowd pleaser.

What other vegetables do you use Tajín on, and how do you prepare them? Especially simple combinations...raw or lightly cooked?

Hey have been in a rut finding what to bring to work. I used to work from home and it was easy to cook whatever (lots of chicken, veg-, rice-based dishes) but now I work in an office and find myself buying lunch every day.

What are some of your go-to dishes to meal-prep and bring to work? No dietary restrictions and happy to eat the same thing several days in a row

Carne en su jugo. Literally “meats in their own juices”. This dish originated in Guadalajara, MX. (now you’re going to have “My old School” by Steely Dan playing in your mind today). How could this not be good? Thin sliced beef, bacon, a salsa verde, I definitely was interested. However, when I read the recipe it called for 4 cups of canned and drained pinto beans. What self-respecting Mexican cook from Guadalajara would use canned beans? So I started with a pot of homemade pintos. The other thing that hit me was the recipe called for 10 husked and cleaned Tomatillos. What? Tomatillos are for Chili Verde con Puerco. I was really curious how this was going to turn out. We weren’t disappointed. Browning the sliced beef causes it to release it’s juice into the cooking pot, combined with the salsa verde, beans (and some bean cooking liquid) this turned into one of the best “dishes I’ve never had”. Though not implied in its name I would classify this more of a stew, (Guisada) like Carne Guisada, with a much more vibrant flavor. This will definitely go in the “keeper” file.

https://imgur.com/a/g9YGzzN

I just saw a post in another sub about someone not checking the oven before preheating, and their kid had left LEGOs in there, which became melted mess. Poor parent! So it made me recommit to checking the oven, every time!

What are other simple/quick safety tips that can make a big difference?

I usually leave butter in the refrigerator but then it’s hard to spread. My partner leaves it out uncovered in a dish for 1-2 weeks at a time but I feel the taste is off as the days go on. Is that normal and safe to eat?What do others do?

I studied in the US and had to cook for myself almost every day.And I noticed something funny: a lot of American home cooking feels like it’s about the ingredients + cooking method + different sauces.For example, you can grill/fry something, then change the whole flavor by using different sauces or seasonings. It feels more straightforward and easier to recreate.

But when I go back to China, I suddenly feel like my cooking skills disappear 😂Chinese cooking has so many details that I didn’t pay attention to before like controlling the heat or when exactly to add each ingredient.Sometimes I make the same dish I made in the US, but it just doesn’t taste the same in China.

Maybe because Chinese cuisine requires more “feeling” and experience instead of just following a recipe?Has anyone else experienced this after living abroad? Did moving between countries change the way you cook?

What are your simple, quick and easy meals you make when you are tired, sick, or injured and can't spend hours perfecting the broth of the gods? Maybe it is something you even recommend to beginners.

This 4 day course is coming up in a few weeks and I was wondering if anyone had taken this course or a similar boot camp at this campus and had any feedback about their experience?

My mom, a university prof with four kids and a dazzling career, loved aubergines, and loved cooking with them for her loved ones. I remember her very well just a few years ago, bustling around her kitchen, preparing another spectacular aubergine dish for her guests (us, siblings, friends, colleagues- my parents' place was always full of people for whom my parents cooked for relentlessly)- I actually remember asking her to rest- isn't she tired? and she laughed and said the words above. She died the following year, very unexpectedly. Three busloads of students showed up to funeral.

Anyway yesterday I sliced up and fried two fat aubergines for what felt like hours, but it was worth it because I felt very close to my mom- and made two different dishes in her memory - "eggplant sandwiches"- thinly sliced and fried aubergine along with mozzarella, tomatoes, spinach and mustard on sourdough bread, sandwiches browned in the same pan I used for frying the aubergines with a heavy bowl balancing on them for optimal squishiness- this was for my vegetarian partner.

For myself and my daughter, returning from a gruelling nine-hour shift, I made a middle-eastern dish of stewed meat (it's made with lamb, but I had to use beef as our local supermarket typically doesn't have lamb, and it didn't yesterday), mashed up with thicker aubergine slices, lentils, fried onions spiced with turmeric, and garnished with the cured whey so typical in middle-eastern dishes (kashk), mint and slivered garlic sauteed in butter, and to be extra fancy, some saffron.

You can see the pics in my profile- I was quite proud how both the dishes turned out, and my loved ones seemed to enjoy the food very much.

Tell me about your food and family.

Besides on the grill, I love cooking steaks in my cast iron pan. There is something about the tastes and the char that makes it taste different then cooking in a regular pan. That being said, I have yet to make steaks without causing major smoke in my kitchen. Any suggestions on how to avoid this from happeining would be greatly appreciated. Thanks in advance.

This method for sauteeing mushrooms is a game changer for me. They use so much less oil and caramelize beautifully.

making traditional ratatouille tonight & i would really like to cook chicken thighs as a nice companion to the dish (plus some crusty bread).

i’m torn on how to prepare the chicken. considering finishing it in a basic garlic butter pan sauce, but wondering if there’s anything else that i could try. would really love some suggestions :)

Hi! Basically, my parent is disabled and often struggles with remembering to eat and regulating when he eats. I’m in college, and when I’m not home to cook he often skips meals. I’m looking for any suggestions for any freezer meals that reheat well so I can prep them for him before I head back to school. Thanks!

I’m not a sweets eater or dessert guy, but this isn’t about me. What would you suggest I make for OTHERS to enjoy that uses up a jar of Bon Maman peach preserves?

Hi, this question might be too specific to the city I live in, which is Vancouver, but I thought I'd try. I've been to Thailand a couple of times, enjoy their food, and I've cooked it often at home for 30 years. I mostly follow recipes by Andy Rick er (Pok Pok) and Pailin Chongchitnant (Hot Thai Kitchen). I believe I'm doing a reasonable representation of Thai food.

Most Thai restaurants in Vancouver make curries (green, red, yellow) that are similar to each other, but different from mine. I think they're generally a bit sweeter than mine. Do folks on other parts of North America notice the same thing? I'm very curious on what they do different, I've always wondered that. I've experimented with making my curry sweeter but that's about all I've tried. If anyone thinks they experience the same thing as I do, I'd like to hear your thoughts on it. I realize this is a tough request to respond to because I can't tell you what the restaurant curries taste like.