Hello! I have a GE Cafe oven that is 36” wide and gas. It is taking 45 min to an hour to heat to 450. The guy who came to look at it said that is normal for a large capacity oven. But this feels wild to me. I’ve seen others on reddit getting to 350 in 10 minutes and his response was that those are standard sizedovens. Can you guys give me perspective on how hard I should fight this thing?
ETA: My food wasn’t cooking- salmon and chicken raw unless I cranked it up high. Then it would sometimes be overcooked and dry. I just couldn’t get things right and I’m a fairly decent cook. I promise I’m not just a nerd for the numbers (a lot seem to think I can just put up with it or only care about accuracy for the sake of it. I do get ovens fluctuate) High temps needed because I bake sourdough. Also it’s not even a year old so I don’t want to put up with a lemon just for it to get worse and have to replace it once out of warranty.

I often notice in all of his like curry/Indian recipes he makes, he often likes adding Mango chutney to them and not just like those dishes too I even found a recipe of him adding that as well in his Mac n Cheese I know that those things catches a lot of people off guard specifically Indians, but what do you think is his like intention of adding that? Is it more to emulate those ready made “spice pastes” (which is baffling to me cause he himself advirtises the pastes like Patak’s for example) or to like add sweetness (cause the sugar content of mango chutney is very sweet), what do you think?

I've tried making fried rice at home with rice, eggs, vegetables, soy sauce, and garlic, but it never tastes quite like the kind you get from a good takeout place. Is it mostly the heat, the way the rice is prepared, or something else in the cooking process?

Money is so tight, I'm struggling to make it to payday. Looking for extremely cheap meal ideas that can hopefully stretch and last me until then.

Hi, so I'm looking for some advice. Basically, no matter what I cook it is fairly bland. There may be a hint of flavour, but it's generally pretty bland and one-note. I put in the seasonings and stuff but I don't know if it's just not enough or what. I've tried for a little while now to actually make food that tastes of stuff but it's just not happening. Any advice would be really appreciated :)

To add a bit of context I grew up with my mums cooking which is incredibly bland coz that's how she likes it and doesn't actually like cooking, so I guess I never learned the basics maybe.

Thanks for your help :)

Edit: thanks everyone :) I obviously need to get on it with the salt... I'm currently a student so not sure how feasible things like hello fresh are atm. I had to google blooming so I'll definitely get on that too. :)

This is my first time buying Zaatar and I was overwhelmed by all the varieties. Below are the ones available in my local store in Canada:

• Tamam Zaatar
• Green Thyme Mix by Alahlam
• Green Zaatar by fourseasons
• Zaatar Lebanese Extra by Daaboul Sons
• Mixed Lebanese Thyme by Ossraty

Also, thyme is listed as an ingredient. Is this thyme same as the one Canadian supermarkets sell or different one from middle east?

Hi there. I’m hosting a family dinner Friday and am smoking pork tenderloin. I’ll likely to a berry chipotle jelly coating. What two sides would you do with it? It needs to be something I can prep early morning then heat up at dinner.

Thank you!!

Hi, in the past year and a half I've became a little bit obssesed over roses, I really like the smell, and the flavour, I'm thinking of making some rose-flavoured ice cream, is this to difficult? Should I start with something less ambicious?

What would you bring?
I’m going for a 10day holiday trip and am planning to cook for a day or two for fun since the country sells nice premium neats at a good price compared to my home country. Other than salt, what would you pack if you were me? I know I could buy the spices I need, but sometimes I feel it’s not worth it when I’m using it once or twice and then I’m done.

When adding MSG to Asian foods how much do you all add? It’s never on any of the recipes that I find and use?

Currently I’m mostly doing chicken egg fried rice with frozen stir fried vegetables mix or rotisserie chicken with baked potatoes.

What’s your fav thing to make for lunch at work for those of you on a budget?

Hey y'all! Exactly what the title says. My birthday is coming up and I think my husband wants to cook for me. Now we don't have an oven currently but I do have a crockpot so yes it does unfortunately have to be made in there.

Thank you in advance :)

Forgot greek yogurt in my grocery order, thinking of using light mayo instead, and adding extra lemon juice to make up for the lost acidity. Thoughts?

Hi. This is my first time ever making a roast. I'm unsure if I should order two 6-lbs roasts and have them cook side by side in my roasting pan or one large 12-lbs roast?

I'm planning on requesting that the bones be cut and tied back on. My roasting pan is from HexClad and is 17 inches long, so two 6-lbs roast should cook more evenly, right?

I'm going for medium rare plus.

Im doing some Christmas shopping for my brother and he has always been cutting his own meats (buying whole chickens/big cuts of beef) he has been going through cheaper store bought knifes and doesn’t have a solid, reliable knife set.

What are some knife sets/brands that have sharpness V and unbreaking IV?

In all seriousness, I want to find a knife set that has a knife that can handle heavy duty cutting and one for some regular day to day use. No need for $2000+ knife sets

I want to learn how to make REALLY AMAZING boudin. Any suggestions for the best resources for this?

You know those single serving cups of HH? I love them. I would very much like to make my own, using freeze dried ground beef, elbow macaroni, cheese powder, and tomato powder, etc. I figure it should work nicely in a 1 cup mason jar, vacuum sealed. Anybody have any input on how to go about doing this, and proportions?

a few personal examples:

1. bought a bunch of those cylindrical plastic takeout containers of different volumes to make fridge organization easier

2. bought a bottle specifically to pour canola oil from so I don't have to use the giant jug

3. got a salt cellar that I can easily just grab pinches of salt from instead of using a shaker

I've never tried Tofu but i'd like to get some new options in my menu cuz i don't to eat as much meat as i'm currently eating, so i'm looking for an alternative.
Do any of you have some good recepies or recommandations how i could use it?

It's one of the most memorable parts of the movie, they are going through the jungle and Chef wants to stop to find some Mangos to make 'Mango Cream Pudding'

Anyone ever made anything like that?

I know the classic Julia Child recipe calls for blanching your bacon, but I've seen people saying that modern bacon has less salty/smokiness so there is no need to blanch it. What do you recommend?

I have never used or tried impossible meat. I am having guests over and I want to make a what my mom calls "company" meatloaf. Good enough to serve to company. One person is vegetarian. I am thinking of using impossible ground meat for a separate one for them. Any thoughts on whether it is a good substitute and if it behaves like beef - liquid content etc?

The recipe meat mixture is pretty standard - add to ground beef egg, breadcrumbs (I use gluten free), ketchup, garlic powder, salt, pepper. Bake for 30 minutes, then the divine part - add to the pan good red wine, carrots, peas, mushrooms, and artichoke hearts and continue to bake.

It is an easy entree that people love. I just want to be sure I'm going to end up with a decent version of it for the vegetarian.

I would like to put some potatoes, carrots, onions and brussel sprouts underneath the wire rack. I am both worried about them burning and being soggy. I saw some recipes that said not to season or put any oil, and some the opposite. Some recipes said to put water or poultry stock to prevent burning. Some recipes said to put the veggies in later, but I dont want to mess with the turkey by opening the oven. Thoughts?

I normally cook ribs by seasoning with a dry rub and baking low and slow. Tried a different recipe which involved a wet rub/dry rub and overnight in the fridge, which unfortunately caused the ribs to lose a bunch of water before baking.

Ribs are now covered in bbq sauce. Is my only recourse to strip the meat off and braise the meat?

Edit: thanks for the input. I think I will make labneh-free enchiladas.

I have a potluck to go to this weekend. I also have a big stack of corn tortillas and a container of labneh with za’atar and olive oil (it’s really good! Vaguely reminiscent of French onion dip). I was thinking of making enchiladas with a filling of labneh and maybe onions, tofu, roasted cauliflower, black beans, mushrooms, cheese, or something like that. With some tomato-based sauce on top? Looking to stay vegetarian. My issue is that I’ll eat anything and so I’m not a good judge of whether something is interesting fusion cuisine or just a weird mishmash. What do you guys think?