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.

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?

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.

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 :)

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?

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!!

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?

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?

I was preparing a dinner of Annie's Shells & White Cheddar, and when I opened the box, I discovered not one, but two packets of powder for the cheese sauce mix.

Obviously I could just cook some regular boxed pasta, mix up the extra packet of powder, and add it to that, but it feels like I should do something more interesting/unconventional with this unexpected surprise. Any suggestions?

(Keep in mind that I'm the kind of person who prepares and consumes an unadorned pot of Annie's Shells & White Cheddar for dinner, so my culinary tastes are not particularly refined. There's a high possibility I'll have to purchase any necessary extra ingredients specifically for this, so I don't want to go too crazy.)

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.

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?

Just as the title says; looking for the best desserts you've had for fall to give myself some more inspiration to make something.

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?

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’m currently in a country where I don’t speak the native language, I was in a rush at the store and bought what I thought was normal milk but turned out to actually be buttermilk. Now I have a whole liter of buttermilk that I have no idea what to do with, and I live in student housing so I’m a bit limited in what I can make: I’d rather not do any heavy duty frying (so no buttermilk fried chicken), and the only baking dish adjacent thing I have is a very small Bundt pan. Otherwise I’ve got sheet pans and typical pots and pans

Any ideas? I also am only cooking for myself, so like I could make buttermilk ranch but that would be way too much ranch for me lol

Why do so many steak recipes recommend using only salt and pepper for seasoning? I'm sure many of you would say that your recipe calls for more than that, but my question isn't about personal recipes. A significant amount of widely available steak repipes call only for salt and pepper. I heard this sentiment passed around like it should be common knowledge. But why?! It's not true at all! I don't think theres anything terribly wrong with using only S&P, but I don't think it should be the golden standard when it comes to seasoning steak!

There are so many lasagne soup recipes online but I need a tried and true banger of a recipe, please! Hosting friends and it sounds so cozy to welcome them with a warm
Bowl of soup.

Hey so I made some pickles two weeks ago (cucumber & carrot) by putting them in a water-vinegar-sugar-salt mix (found the recipe online)

And I stored it in the fridge after a day bc i was worried it would go bad.

I tried using it for the first time last night but when i opened the jar the liquid was sizzling and it didn't smell like pickles just wet bad vegetables.

Is that the pickles going back or just a step in the fermentation?

I personally crave soup SO badly whenever I’m sick, specifically a really brothy soup. I’d love to hear what you love to eat for dinner when you don’t feel well, and maybe even hear some different soup ideas / recipes.

I typically make chicken noodle, but last time I switched it up and made a minestrone soup instead and it was amazing. I’m feeling under the weather again today 🤒 and would love something good and healing for tonight.

Thanks!

Trying to make a stirfry and I know vegetables cook it different rates. Here the vegetables I’m using: onion, broccoli, carrot, celery, bok choy, spinach. So which ones need to go first? Thanks so much!

I actually work in a kitchen and have to julienne onions regularly, but I struggle to cut through them and they often stay attached

I cut the ends, halve them, peel them, then cut. I've watched videos and been shown how to do it by cooks by the end result often has strips still attached at the end.

Am I not cutting enough of the root off? I can't figure it out.

Bonus: the core, or some of it, often stays in tact. How can I prevent this?

Hi, have a dinner party coming up. Making a Chinese feast including twice cooked crispy skin chicken. Problem is I need to deep fry two chickens, possible 1/2 at a time. Can I use the oven to keep the finished pieces warm without drying them out? Or should I do something else? The goal is to keep the meat juice and the skin crispy while the rest cooks.

We also have an air drier toaster oven if that would be better.

Thanks

ETA: CRISPY!!! I am not making CRUSTY skin chicken 🤦‍♂️🤦‍♂️

I have never made a chicken pot pie before, but I am being asked to do so this week for a birthday celebration in my family as I am the best chef and happy to do so. I understand the basic concepts. You got your sautéed veg, your aromatics, your shredded chicken, your flour and dairy thickening mixture, etc.

But this sub taught me lots of things, like the importance of chocolate and dried peppers in chili, things I had no idea about despite making it for years, so I figure there must some secret wisdom out there about this dish too.

I am throwing a birthday party for a 31 year old kid who likes dinosaurs lol (its me)

looking for some ideas for food, snacks and drinks.

Cooking skills I would consider upper intermediate and willing to take on a challenge

main criteria is since I will be partying as well as hosting it should not require complicated serving or hands on time needed in the final stage and ideally can be prepped 80-90% of the way before start.

about 35 people to feed with snacks that go well with drinks and a main self serve dinner.

So far I have "Dino" Ribs (pork and beef back), Devilled "Dino" Eggs

Need some good red bean paste to make multiple dishes and desserts, but I don't know what, where, and how to buy. My mooncake molds have come in, and now it's just the paste left. Should I be purchasing the paste online, or should I just make it at home? If yes, for purchasing, then which trusted brand and platform? If yes, for making at home, then which brand for the beans + whose recipe should I follow for best results?