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.

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.

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?

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.

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.

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

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?

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

Sounds dumb but even after I explained it to my partner she understood. I'm left handed and hold the wok handle in my right hand and whatever utensil in my left so whenever I pour things out of said wok I turn it so the left side lowers. Because of the universal law of lefty loosey righty tighty that means the wok handle tends to untighten whenever I turn the wok

just a silly thought I had and I doubt there is a ned flanders style store catering to me in my area though haha.

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?

I might be able to cook them in the oven today instead of grill.

I've been pressure cooking ground beef with water, chopping very finely, but what is added that makes it so delectable? And do you run it through a food processor? Bonus points for recipe and technique.

Howdy! Quick question and I've not had much help with on Google (remember when Google used to work?)

I'd like to do overnight congee in the InstantPot using brown rice. I like a thicker congee, so a 1:7 (rice:water) ratio seems to work well.

However, it's the fact that I want to use brown rice that's tricky. Has anyone had luck doing brown rice congee in the Instant Pot? I've been assuming the congee button is set for white rice. If not the congee button, how long at high pressure, etc etc—any help is greatly appreciated!

We are going to an 80s prom Halloween party and I want to take an appetizer. Host is GF (celiac) and there will be charcuterie with gf crackers, deviled eggs, and veggie tray. Want something 80s ish that will hold at room temp, can travel in an Uber and can be served on a dollar store tray or bowl so it can stay behind. Thoughts?

I had the random goal at the beginning of this year to cook a beef Wellington. I’ve never done anything like this before. I’m by no means a professional chef, or what I would even consider a good cook, but I know how to follow a recipe.

What tips does anyone have for me as I attempt this? Especially with the mushroom duxelle.

Other info: I’m going to be cooking on an electric stove and plan on using my cast iron for the searing and mushroom duxelle.

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. :)

Its a sweet fermented smell nothing like the spoil iv smelled on any other meat, but it does remind me greatly of fermenting wine grapes wich im very familiar with. its over the due date so I wasn't expecting to use it but it looked good besides the smell and it was kept in a rather cold place though not frozen. Thoughts anyone?

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?

50/50 ground beef and pork. We get it at Smiths(Kroger) - $8 for 2 lbs. Much tastier grilled burgers, great for meatloaf, and perfectly “substitute-able” in any ground beef recipes. Shepherd’s pie (ok, traditionally ground lamb), American goulash, casseroles, taco night, meatballs…

Pretty much the only ground protein we buy anymore. But we do home-grind chicken, 50/50 B&S breasts & thighs.

I am visually impaired and no longer drive, so I have been having my groceries delivered. It is wonderful to have this option. However, I have noticed that it is not unusual that if I have canned food, at least one of the cans is dented when it gets to me. My mom always acted like a dented can was dangerous to eat from so I never know what to do. It’s very likely that the person doing the delivery was just not careful and knocked it against something else and dented it themselves. Is there something I should be worried about?

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, 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?