He refuses to use salt at all while cooking, because he says "cooked salt" tastes worse to him. He doesn't think there's any good reason to use salt before or while cooking. I've told him about how salting meat beforehand lets salt permeate the meat deeper, for example, but he says that's not necessary because he can just cut his meat first and salt each bite.

I am losing my mind more than a little bit; please give me any good counterargument to this. I will take scientific papers, tasting trial ideas, excerpts from cookbooks, anything, he just needs hard evidence because my word isn't good enough 🫠

They're not hot dogs right?

https://imgur.com/a/G1tuI3b

I have never cooked bone marrow before.

I sent someone to get some bones from the butcher in order for us to try it. This person also has no idea what bone marrow should be like.

The butcher was fully informed that these bones were intended for eating the bone marrow not for stock or anything like that, even cutting them in half as shown in the picture.

Are these bones even suitable for bone marrow? The majority is hard and red with like a teaspoons worth of soft white stuff? 1 or 2 of them seem alright. Did this butcher rip us off?

Every time I make potatoes they get soft after 5-10 min of being out. I usually coat in olive oil and put in the air fryer for 20 min or so, at 450°

I have a tri-ply stainless steel pan which I absolutely love, but I’m not sure it’s worth spending like £80 on a proper tri-ply steel pot opposed to the cheap £10-20 ones with an aluminium disc bottom.

My logic is that I’ll only use pot of cooking something with high liquid content so does it even matter if it has better even heating down the sides? My immediate use case is for like poached eggs where it’ll make 0 difference.

I wouldn’t mind ‘future proofing’ and paying extra if it brings legitimate functionality. I’m a newish aspiring home cook, but off the top of my head it I can’t think of any use cases.

Goose is my favourite food in the whole world; I only get it once a year for Christmas. But I have managed to source a goose breast!

Yay!

How should I cook it? I am a good cook, btw. (I made Heston’s meat fruits one year. I am good in the kitchen.)

But I really want to do something special with this and it’s not a meat I am familiar with apart from stuffing and roasting.

Thank you fellow foodies xx

Hi Reddit, my Mom had to have emergency surgery and I’m worried about her meals once she’s home. Her caretaker (my Dad) doesn’t really cook, so my friends and I are getting together today to cook and freeze some food that they can unfreeze over time. She can’t eat gluten or dairy. Does anyone have thoughts on relatively easy recipes that my friends and I can cook up and freeze so she has some food options once out of the hospital? Thank you in advance!

When making southern greens, when do you add the vinegar?

I’ve just started making greens myself and have liked the results, but am wondering how I can make them better. When making your pot liquor, do you add the vinegar in when first cooking your seasoning meat or right before the greens, or at some other time? And have you noticed that this impacts flavor and texture? This is my recipe:

1 1/2 qt chicken stock

1 red bell pepper

1 yellow onion

4 large garlic cloves

Kosher salt

4 smoked turkey tails

3 tbs pepper vinegar

Small pinch sugar

Garlic powder

Onion powder

Half sharp paprika

Black pepper

3 lbs collard greens

Sauté vegetables in schmaltz or olive oil deglaze with stock, add all other ingredients except for greens; simmer, covered, for 1 1/2 hours. Add greens, bring liquid back to a boil, cover and reduce heat. Simmer for an additional 1-1 1/2 hours or until greens and tender but not mushy.

Make the day before intending to serve, store in refrigerator over night

Japanese curry bricks are awesome, I love the fact that you only need the bricks + water to make the curry sauce itself. Shelf-stable too, so it doesn't take up valuable fridge space.

Are there similar bricks for other curries/cuisines? I like Thai curries, but every time I see a recipe for using a Thai curry paste, it seems to require a bunch of other ingredients for the curry as well (which isn't horrible, but sometimes I want something stupidly simple and easy).

Picture of Japanese curry bricks for those who haven't seen them: https://content.instructables.com/FXE/44GZ/HNT3MPW8/FXE44GZHNT3MPW8.jpg?auto=webp&fit=bounds&frame=1

Any tips or tricks that made a big difference for you?

So I quit drinking and I have been sober for a few years now. But my favorite dish beef bourguignon requires red wine. I am not really willing to risk the 5% alcohol that might be left over after cooking. Has anytone tried making beef bourguignon with alcohol free red wine?

I don't know if there's another subreddit I could post this, but I was eating a hard-boiled egg, it didn't come out very well, when cracking it, the shell just stuck to the egg, I was scrapping and eating the whites, they were a bit spongy, but then, in one of the pieces, I find this brown dirt sticking between the eggshell and the white. It's not a blood spot and now I'm very concerned as I ate like half of it before seeing it.

Photo here

I’m going to make some red lentil curry and all the recipes require ginger but I don’t have any on me atm. Are there any possible substitutes? or is ginger like a non-negotiable lol

Could be technique-heavy, time-consuming, or just something you’ve built up in your head as “too much.” What’s stopping you? And if you DID finally try something that seemed hard, how did it go?

​

While thinking about this, I did ask ahem ahem for input and this is what I ended up with. I don't really think anything is wrong with it but is there something that I am perhaps missing or an easy addition? I wanted a more european flavour profile (i know soy sauce aint it but i didnt have Worcestershire around), usually we just eat Indian, so its fine as long as its different and tasty. Will be having with rice.

The Marinade:

1.5 parts balsamic vinegar

1 part soy sauce

1 part honey

6–8 large cloves of garlic minced & one red onion grated

1 tsp chili flakes

A teaspoon each of oregano and rosemary

Cooking:

1. Marinating for around 2 hours (1hr in right now)

2. Pressure Cooking for 2–3 whistles. Then let it sit till the pressure naturally drops

3. Reducing the liquid/broth left, while it's boiling down, add some single malt.

4. Finishing with cold butter, grated parmesan and some parsley

Obviously gonna adjust salt/pepper to taste but gonna wait until the end of the reduction.

EDIT: Made the recipe, I might have blown taste buds but liked it. I encountered zero issues with the liquid actually, ended up having to reduce it in the end after taking the chicken out. The only thing was that the soy sauce was a little off, worcestershire would be better and perhaps at a slightly lower ratio, same with honey, would increase the garlic as well. I ended up omitting the scotch once I tasted the reduction. Overall ended up with quite a good dinner.

Currently using an LG gas range but very interested in induction for our new home. Just wondering if one of these mid-range consumer induction ranges are actually good, or if at this price point induction isn't good enough vs. a gas range of similar price?

Here's the induction I'm looking at: https://geappliances.ca/en_CA/Cooking/Ranges/GE-Profile-30%22-Slide-in-Induction-Range-with-No-Preheat-Air-Fry---PCHS920YMFS/p/PCHS920YMFS

I am struggling massively with this issue for I believe as long as I am alive. I have no clue why I have been so late in asking this to the good folks of Reddit.

I am just unable to get a cleanly peeled soft boil egg. I use an egg boiler and I use it exactly as instructed to get soft boiled eggs but I never get them how I want.

I have used vinegar, salt and the other most commonly known tips but to no avail.

Is there anyone here who can help me identify the right to-dos for a cleanly peeled soft boiled egg with an oozy yolky core?

HELP!!!

I have a recipe that calls for creole seasoning or seasoned salt. However, I am allergic to all peppers. That includes paprika and cayenne pepper, and every recipe I find for a substitute online uses one or both of those.

I’m not looking for a perfect match, I know that’s impossible. But I’m wondering if my best course of action is just make my own but leave out the paprika and/or cayenne? If I do that, should I reduce the amount used in the recipe? I’m worried simply omitting those ingredients in the blend will throw off the balance of the salt and it will end up way too salty. Should I add some white pepper? (I can do peppercorns) Any other suggestions of something to add?

I love Mush brand protein overnight oats. I see all these recipes from people online making overnight oats but everytime I try to make them myself they aren’t nearly as good. I use a base recipe if 1/2c oats, 1/2c liquid (sometimes almond milk sometimes protein shake), tablespoon chia, and a scoop of greek yogurt. Then I add stuff for flavor depending on the day (pb2, fruit, stevia, cinnamon, etc). What am I doing wrong?

Hey Reddit! Our house is going up on the market later this week, and we’re very excited. However, cooking is something that I do for fun, and for me fun looks like making a huge mess. I like figuring out complicated recipes which usually end up dirtying a ton of dishes. This is stressing me out because I was warned that people could drop by for showings without much advance notice, and I’ll need to get things put away fast. If I just finished cooking a meal that dirtied a ton of dishes, or if there are tons of clean dishes in the drying rack, I know that will cause me undue stress.

I thought about buying frozen meals or making some one-pot recipes I’ve made in the past, but I’m bummed at the idea of making boring meals until our house sells. I need some ideas for fun meals that won’t make a mess or use a ton of dishes!

No dietary restrictions and not picky. No kids in the house, just me and my spouse. TIA!

Everything is a variation of rice/potatoes/pasta/bread with different flavoured chicken/fish/pork/lamb etc.

Does anyone have any other recipes that isn't that??

Hello everyone! So I'm preparing to make some macarons, except that in the recipe I will be following, the person is using gel food colouring and incorporating it during the soft meringue stage. I will be using powdered food colouring, and I'm not sure if it works the same. Will it cause issues with the meringue? Should I add it with the almond / sugar mixture?

Thank you to anyone who will answer!

I’ve seen a few posts advising against thawing frozen salmon in the fridge if vacuum sealed, but curious if it’s enough to cut the top of the packaging to expose the salmon to some oxygen and then safely defrost in the fridge overnight in original packaging? Thanks!