​

Its my first time using avacado and its hard probably unripened and doesn't know what to do half is in my container and other half is chopped what to do with these???

If it was ripened one I was planning to make avacado toast

Theres this thing that I do, that I thought was common knowledge but everyone I share it with always say they never thought about it.
So it totally free to look at books and take pictures in the library, so every time I have guests or I feel like I’m stuck in a rut of making the same things. I spend an hour or two in the library browsing their cook books taking pictures of the recipes I think look interesting. I usually come away with a whole bunch of new or forgotten dishes.
Last time I noticed that they actually had a very good selection of cook books of easy quick weekday meals (at least my local library does). Exactly the kind of recipes that are good for beginners.
A tip is looking for the ones with cracked spines as they are the most popular/used ones.
I know it’s not a recipe but it’s my greatest source for recipes

I bought raw chicken tenders from the food store Monday around 4pm. They have been in my refrigerator since. Is it safe to cook them on Wednesday evening? Or should I throw out and buy new? Unfortunately I haven’t had time to cook and won’t until then.

Hello everyone!

First off, I hope this post is ok. I checked the rules, it seems like it is, but... Anyway!

I'm a software engineer with a passion for cooking and baking, and recently I've been developing an app to solve some issues I had with existing recipe/cooking guide apps.

It is definitely not yet ready to be shared, but I've been personally testing it for a few weeks and, at least in my experience, it's being extremely helpful. So much so that I'm actually thinking it might be worth sharing after some polishing.

The main features it has as of now are:

\- ingredient quantities are not only in the ingredient list at the top, but can be inserted into the recipe steps themselves, including fractions. Quantity in both ingredient list and recipe steps automatically scales with the required portions.

I hated having to keep scrolling up and down to double-check quantities.

- timers are integrated in the app, directly into the recipe steps themselves.

No more going back and forth between the recipe and timer app, or relying on remembering the right time by watching the kitchen clock.

- "focus mode", which presents you one step at a time, and has awareness of what can be done and what has to wait for a previous step (so long as the recipe is written correctly).

So I'm here to ask you all your opinions to improve it even more.

1. Do you use apps when cooking or baking? If you don't, assuming you didn't find any that is good enough, what were they missing for you to consider?

2. If you use apps: what are the features you like? And more importantly: what features do you wish the app had?

Thank you! I will share the app in the future. If you're interested, feel free to ask me anything!

I did all the steps, from marinading them overnight, shaking them in the flour (2 times, with one dip again), dabbed oil onto them (I don't have an oil sprayer so I used a paper towel), and then air-fried them for 24 minutes in 200*C, and I turned their sides. I already preheated the air fryer too.

But the chicken always come out with the crust stufk to the bottom, and when I pull them out, they just lose that patch? I mean not like everything falls off, but just that patch in the bottom.

And that point, the drumsticks appear charred already. What did I do wrong?

i seen videos on youtube you put it in a hot medium hot pan i get that but irl in real life whats it supposed to look or smell like how i know its toasted idk i have no reference point

My husband is really sick right now and on a liquid diet.

What can I make for myself that won’t smell super strong? I want to be considerate and not make it worse for him 😅

Also worth noting- he is blind so his sense of smell is something he is hyper aware of

https://www.youtube DOT com/shorts/Jq64R5v8i2g

like she do

My experiences with frying veggies are limited to sauteeing them, and usually until they are brown. Am i supposed to do that with Soffritto too, or should they be cooked milder before mixing with the beef and other stuff?

i've tried rinsing it after draining but it still clumps up into this sad pasta brick. am i supposed to do something while it's cooking or is this just a me problem? would tossing it with butter or oil right away actually help or is that a myth

This might be a stupid question or something really obvious but basically when i went home my mum made a bunch of taco mince beef for me, we later made some tacos and froze some portions of the beef separately.

Now im back at uni and i realised i dont know how too re-cook the beef, do i put it in a pot/pan or air fry it or what 🧍🏼‍♀️
This might be a really stupid question and i hope i worded it right 😓
Thanks for any help!!

It’s time to prepare for holiday cooking. My aunt taught me this:
From now until it is time to make make the dressing, do not toss out leftover or stale bread. No matter what type it is… biscuits, cornbread, toast/untoasted sandwich bread, rolls, etc. Put it into a ziplock and freeze it.

Thaw and use it for your stuffing along with:
Fresh celery, onion, garlic and bell pepper, chopped.
Broth
Sugar (a tiny bit)
Pepper
Sage
Butter

Optional:
Boiled, chopped giblets

I have a perpetual stew going on. I was given this pumpkin as a gift…are they safe to eat when they’re this small? Is there a certain “firmness” I should look for? Will it be ok to add to my stew? Is the peel safe to eat? I am lost on this ingredient. https://imgur.com/a/JlF3TBD

So I recently discovered the wonders of making vanilla extract and how low maintenance and easy it was to make since I realised I've been using ones from supermarkets or buying them online but never really...noticing it in recipes I make.

So I did some research and a bit of planning to find the standard way or just cutting beans in half and putting them in a glass jar with vodka.

Although the vodka I used was 37.5% not the usual 80 Proof 40% since it was harder to find. I heard from videos that the minimum is 35% to extract so I didn't think it would be much of an issue.

Sorry if my calculation is odd I just took reference from a creator called FoodParables.

2 Litres of 37.5 Triple filtered Vodka

40 Vanilla Grade A Madagascar pods

Wanted to ask to access my mind if I did something wrong

Hi all! I am on the quest to make the yummiest burger, like burgermaster or from a restaurant where it is flavorful.

I have only had homemade burgers from my dad that are always a little thick, random spots of hot oil, and just doesn’t taste the same.

My dad usually just shapes the patties by hand, then puts salt and pepper on the outside and that’s it.

I only have a kitchen stove so I’m going to be cooking my burgers on a cast iron.

I found this recipe: https://www.aspicyperspective.com/best-hamburger-patty-recipe/

But I have seen people don’t believe in mixing in the spices or adding bread crumbs. Does this make a hamburger sauce the secret enhancer?

Please give me your best tips and favorite recipes/ways to make a hamburger patty!

So I got the recipe from a coworker a long time ago. And I like it.
It’s 30.5oz of quick chili mix
1lb of ground turkey
And 24 oz of mild salsa
I do sometimes add a little brown sugar because I can’t handle acidic food that well

I’m taking to a family’s house for Halloween. Just want to know what u guys would add

I also at shredded cheese and sour cream, but that’s obviously at the end when it’s in a bowl.

for a basic pasta dinner, is it easier to cook the pasta separately and mix in the sauce, or finish it in the sauce with a little pasta water? the second sounds like fewer dishes, but is it harder to get right?

I just fried some tofu in oil added some basic seasonings (Tony and onion salt) but as I flipped the tofu in the pan, I guess all the seasoning came off because I barely taste any of it. I put a good amount on it.

This happens when I use vinaigrette a lot as well if I put salt/pepper on my salad, mixing it with a dressing seems to remove the seasoning

Hey, any ingredient recommendations and/or recipes? I’ve mastered home made pizza, Mac and cheese, butter chicken, and taco nights. But well that’s not gonna help me live forever.

Here’s a recipe from a cookbook collecting dust at home. I’ll update later what book because all I have is a photo of the page.

SMOKY SLOW-COOKER CHILI

SERVES 4 TIME 15 minutes, plus slow cooking time

Who doesn't love a hearty chili, especially in the fall during football season? Yay, go sports! Whatever your favorite game to watch, I think we can all agree that adding smoked paprika and a hoppy IPA heightens standard game-day chili into the champion of spicy national stews. Serve straight out of the slow cooker with corn chips or corn bread.

1 MAKE THE CHILI: Press the
"sauté" button on the multipot and let the insert pot get hot. Add the olive oil and heat until it glistens.
Add the onion and cook, stirring, until translucent, about 3 minutes.
Add the ground beef and a pinch of kosher salt and cook, stirring occasionally, until browned, 5 to 7 minutes. Cancel the "sauté" function. (If you're using a regular slow cooker, cook the onion and beef in a large cast-iron pot over medium-high heat, then transfer the beef and onions to the cooker.)

2 Add the beef broth, fire-roasted tomatoes, tomato sauce, beer, chili powder, garlic powder, cumin, smoked paprika, Worcestershire sauce, cayenne, and 1 teaspoon salt and stir to mix. Cover the multipot with a glass lid (or if using the regular lid, be sure to set the steam release handle to "venting"). Cook on the
"slow cook" setting on low heat for 6 hours. (You can proceed, or let the multipot or regular slow cooker keep the chili warm for a few hours here.)

3 Ten minutes before serving, stir in the beans and let the chili sit to warm the beans through. If you want to make the chili ahead, you can let it cool to room temperature here and then reheat before serving or refrigerate the chili for up to 3 days before reheating.) Serve topped with sour cream, scallions, red onions, and cheddar.

FOR THE CHILI
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
1 pound ground beef
(85 to 90% lean)
Kosher salt
1 cup low-sodium beef broth
1(15-ounce) can diced fire-roasted tomatoes
1(15-ounce) can tomato sauce
1(12-ounce) bottle dark hoppy beer (such as a Double IPA)
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
2(15-ounce) cans dark kidney beans, rinsed and drained

FOR SERVING
Sour cream
Chopped scallions (green parts only)
Red onions, diced
Shredded cheddar cheese