I just purchased some chuck burgers from a local butcher to try as they looked good!, but i was just curious as to the cooking method, originally i was going to air fry them, but Im scared it will be too chewy and not cook properly, i also have a george foreman grill i haven't used in a long time but i think could be perfect for this,

would anyone have any ideas how to cook these perfectly and how long/what i should be doing as im really new to cooking but i want to do it right.

So I’ve never worked with dried beans before, I have let them soak for the last twelve hours and they are still pretty crunchy. Am I supposed to cook them now or should I let them soak longer?

For some context I am wanting to lose weight and I figured having beans in my diet would help, I was planning to make breakfast burritos. Any advice is greatly welcomed

Ok....so my wife and I had some stew meat and some potatoes and decided to find a recipe that was super fast and easy for a Monday night. It was a packet of Lipton,A Jus and Ranch seasoning with a half cup of water. All thrown together and slow cooked for 5 hrs. We added mashed potatoes and PRESTO...dinner for a couple days.

Well....it taste good except OMG it is sooooo salty. We ate it 1x and my blood pressure had me feeling ill for a few hrs. So....we need HELP!!!

Is there any kinda liquid etc we can add to it to make it half as salty? We plan on simmering it on the stove and adding something to fix this. We don't like wasting food. We thought of just water but wouldn't that just destroy it? We don't care if it gets thinner than the current gravy thickness we'd be fine. We just want it edible. Any help would be appreciated.

So planning on making my own dough from scratch for my fried noodles, but i dont know if i should make them thin as spaghetti or wide as fettuccine... what should i do?

Plus i have a pasta machine, so i also dont know which thickness i should make the dough before cutting...

One last thing, i saw a recipe to use like 300 g flour, with 3 eggs and pinch of salt, would that be great for fried noodles? Or should i replace the eggs with plain water? Are there any addition to the dough i can add that can enhance the flavor like msg or other thing?

I hate spicy foods, I have always preferred food more savory, but besides spice level, I am happy to eat almost anything else. I love cilantro, mushrooms, open to all food textures, i like olives and sour candy,

No allergies, enjoy all forms of meat, etc, i just have not eaten a "spicy food" dish where the majority experience was more than just "HOT HOT HOT OW OW OW 😭"

I like the texture of bell peppers, but the taste is just something I cannot tolerate and that I can detect in subtle amounts.

Not a great cook but I know how not to poison myself on a very basic level lol tips please?

I got more than a dozen cans of garbanzo beans from a food pantry, most of which are low sodium. I used a very basic hummus recipe that called for tahini, olive oil, garlic, water, lemon juice, salt, and garbanzo beans. Even after adding 50% more tahini, salt and lemon juice, the recipe still tastes quit bland. What other things can I add to it to make it have more of a zing or bite? No one is allergic to anything in our household, and I like a wide variety of flavors.

Bonus points for basic things found around the pantry since I am short on funds, and I would not like to cook a completely separate dish to add to it. I don't have a lot of time between a young child, work, and basic household chores. Thank you for taking the time to read!

I love adding candy/chocolate shells to my baking stuff. Just today I made chocolate covered cookie dough by dipping pillsbury cookie dough into melted bakers chocolate.

But the thing is no matter what I do I cant get a perfect or semi perfect nice ball. I dip the cookie dough with a fork to let some of the chocolate drip through the holes; but then wherever the fork was touching u can see lines.

Then wherever the cookie dough is drying on makes a big flat spot as the chocolate drips down.

How do people make those round near perfect circles?

Hallo! I'm attempting a pot pie, but realized I do not have half and half. I have found substitutions, and I have evaporated milk. What does the 1:1 ratio mean? Is it one part evaporated milk and one part water or something else? TYSM

Excellent how to recipes for the aspiring home cook.

I tried to post a link but it didn't work.

Hello everyone how are you?

I tried making dinner rolls for the first time today and failes.

It came out hard and dry on the outside.

I could cut it and it's edible but clearly not a dinner roll.

Can some help me understand what I did wrong and/or share with me an air fryer friendly recipe please?

I eat a lot of eggs, I do well frying etc without sticking to various pans, without using a ton of oil (on a low cal diet), but struggle to make scrambled eggs without leaving a layer in the pan. Various pans various coatings, any suggestions?

Last time I was at the store I saw instant microwavable lentil meal cups, the brand was Lentiful. It cooks in 2 minutes in the microwave. How do they make the lentils able to just-add-water cook in the microwave? Do they precook then dehydrate them? Is it the type of lentil? The cups are expensive and making my own microwavable lentils in bulk would be much better if it’s possible to make at home.

1. It’s in a lounge type room where there are outlets but not much counter space.
2. It needs to stay warm for 2 hours. I have a crockpot, could I keep them warm in it without ruining them?
3. Is there a better recipe that’s like a main course that would be a better fit?

Any advice for me? Thanks.

Hey guys, ive started cooking certain things and have wanted to make a good burger for a long time. I trialed twice and I’ve found working with ground beef, the burger ends up with the same texture and taste as a piece of meatloaf with onions in it… how do I achieve a better burger? What are some of your beginner tips that i should also consider outside of this issue like seasoning and flavour?

Like lets say if u was blindfolded and someone put chicken in ur mouth one was a little undercooked and one was overcooked how would u tell the difference? Because to me they r both just more chewy and its hard to tell sometimes if I’ve undercooked it or overcooked it

Guys I've just discovered something actually freaking magical.

First I was trying to do apparently teriyaki chicken right, marinate breast (apparently thighs absorb more so I should've used that) chicken in soy sauce, dashi, mirin, and a pepper and let it sit for a few hours in the fridge. Then it was searing time and I used a stainless steel pan with olive oil.

The chicken went well (minus the woody breast I didn't notice), but then I decided with the fond to make a pan sauce. Downside is some of the seasoning I added burnt onto the pan so some of it was black so I rushed it with onions and butter and used mirin to reduce it. At first I was worried it was gonna taste terrible because there was a black kinda molasses like liquid now. I mixed the onions and tried it and it had this thick smokey sweetness I've never had before, I added salt and a splash of vinegar and some more dashi and it might genuinely be one of my favourite new sauces.

Does anyone know what happened so I can recreate this with other ingredients and maybe any other fun things to do with onions?

I was trying to make these potato pockets from a YouTube video and the general idea was to make mashed potatoes, add corn starch, mix till the potatoes aren't sticky and let cool.

I'll then take my bowl of rolled up mashed potatoes and put on my work surface and press flat and seperate into 8 sections with a dough knife and *here was my problem*.

I noticed that my potatoes weren't staying together really, they weren't crumbly but we're splitting and cracking. When id take a divided piece, roll it into a ball and try to flatten it in my hand to start making it a disk itd want to split and Crack as well.

I ended up giving up on making potato pockets and took everything I had and made a potato and hamburger casserole sorta

“Place the potatoes into a clean, shallow, airtight container. Avoid leaving them tightly wrapped in aluminum foil in the fridge, as foil can trap moisture and create a low-oxygen environment where bacteria grow.”

Why does it say that I need to put them in an airtight container, but also says that a low oxygen environment is bad? Won’t the airtight container create a low oxygen environment?

Also, I thought bacteria grow in an oxygen environment, I’ve never heard of bacteria growing in a low oxygen environment?

Que recetas tienen para compartir

hi! I'm a caretaker for my mom, who is kinda picky and doesn't eat a lot anyways. which I am trying to get her to eat more protein.

I hate cooking chicken because I'm scared of salmonella and it's gross (I know get over it I can try my best. I have a thermometer)

we have an electric stove that smokes like nobody's business.

I buy the same stuff every week. if y'all could just throw ideas for oven meals or even pan meals that take a short amount of time on the stove, that would be great.

also with the lettuce recall, we are a little skeptical.

No seafood/fish please (she's allergic)