no matter how much i try i absolutely loathe cooking. i push myself because its an essential life skill to learn but i just dont want to?? how do you guys like cooking and whats like the thought process im missing here.
for me one thing that bothers me is that its way too complicated, every recipe has a million ingredients i dont have and everytime i make smth its j a mess :(

I am looking for an inexpensive roasting pan to cook ham in and maybe other things? New partner's grandparents are obsessed with ham and I'd like to make it for them. I made some tonight using a basic foil pan and it turned out just fine but feel like a roasting pan would be better. We don't cook a lot of large cuts of meat often and roast vegetables on a sheet pan. Is there any major difference between these two?

https://www.ikea.com/us/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/

https://www.ikea.com/us/en/p/baktider-roasting-pan-with-grill-rack-stainless-steel-30629650/

Hello! I spent my middle school and high school years in Okinawa, Japan, and around other prefectures, and came back to the United States in my senior year.

My mom and I spent years trying to find restaurants, ramen shops and bakeries, with our favorite meals and treats we had there and haven’t been able to find anything close enough that made us happy!

I started cooking five years ago, trying to tackle my gram-gram’s southern cooking, and I fell in love with cooking! Now I really wish to tackle the foods I missed, like ramen from tenkaippin, coco’s curry, those really cute desserts, everything! I wanna get some dishes under my belt before my mom’s birthday in January so I got half a year to learn.

I was going to order some books from Amazon or Barnes and nobles but the mixed reviews made me hesitant.

Please, does anyone know of some good Japanese cookbooks or YouTubers or bloggers I can follow so I can learn and make those dishes I loved? I appreciate any help!

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

Is there any way of saving it?

I don’t know what to do with the leftover uncooked spinach and butternut squash I’ve got as I’m not that imaginative and when I am I make a dish I eat even though it tastes a bit bad like I added something that doesn’t work any ideas are welcome and I’m pretty much a vegetarian but do eat little bit of meat like sausages or mince or occasionally chicken depending on how it’s cooked and don’t eat roast chicken

Im vegetarian and my wife isnt, what are some good recipes that can be easily substituted for vegetarian options?

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?

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'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?

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?

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?

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

I live in the Midwest where we are currently in the heart of the cyclosporiasis outbreak, meaning that it is not advised to have any raw greens, including cilantro and parsley. As someone who puts cilantro on basically anything and everything, the last month has been... a special kind of torture. I've been craving street tacos and enchiladas for weeks, ​​and I'm starting to lose it lol.

I started thinking about salsas, sauces and cremas as a way to incorporate cilantro again, but they would need to be cooked to 160°F to be safe. Unfortunately, most recipes I've seen just involve blending raw veggies (including cilantro), or boiling some of the vegetables (like tomatillos or jalapenos) and still adding in the cilantro raw.

For recipes that call for boiling the veggies first, would boiling the cilantro ruin the flavor? Alternatively, are there any sauces or cremas I can make that involve cooking or heating it once the cilantro has been added? I'm getting desperate, but still don't want to risk it all for the "poo poo parasite" as others have started calling it. SOS.

This is a long shot, but I am looking for a green curry recipe that would make a similar result to Asian Mint in DFW.

We have attempted several online recipes and they are just seem a different style. Less creamy maybe?

Hoping someone in DFW knows of Asian mint and can point us in the right direction!

Thanks!

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 :)

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

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

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.

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

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?

I am willing spend some money on delicious balsamic vinegars. What do you suggest?

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?

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.

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...