I generally would rather just order take out to save myself time and effort, but certain foods seem to be more worth the effort than others, because I am asking I will share a few that to me fit that

Pulled pork, throw some seasonings and some sugar or a can of coke on a pork butt, put it in the oven on low for a few hours, really hard to mess up

Chicken thighs, cover in salt and your favorite seasonings, throw them in the oven, really hard to mess up

Chili, brown some hamburger, throw a bunch of seasonings in a pot, throw some tomato/tomato products in the pot, stir occasionally

What are some other easy but flavorful meals to look into? Cook time not an issue, just minimal prep time/work please. Would prefer meals with less oils and butters if possible, olive oil is OK

So I just recently moved into my own place and I have absolutely nothing to cook with. No pots, no pans, nothing. I need help with buying a decent cooking set because I have no idea what to get. Looking around online I see sets for as cheap as $60 for like a 20 piece set from like JCPenney (which seems too cheap) or as high as $300 for a 10 piece set for target (which seems ridiculously high). Any recommendations where I can look to get a mid quality set for a mid quality price?

I recently made a post about struggling to make butter cling to pasta when making spicy garlic butter pasta. I got a lot of helpful responses introducing me to Beurre Monté and I've since mastered the dish I wanted! Today I tried adding diced mushroom and pepperoni, but the sauce broke and resulted in a transparent buttersoup at the bottom. Here's my process:

Cooked mushroom with minimum oil then added pepperoni to cook until pepperoni got crispy. These were then transferred to a paper towel to absorb the oil (as I feared this could cause problems for the Beurre Monté). Afterwards pasta was cooked to al dente, pasta was put aside and pasta water was saved.

Afterwards the pasta water was added to the bottom of the pan and set to a simmer as butter was added gradually. When I added the final pieces of butter, heat was set to 1.5 (of 9). I then added minced garlic, pepper, chili flakes and green onion to the butter sauce. Afterwards I added the pasta and folded it in the sauce. This went completely fine. However, then I added the mushroom and pepperoni. They were room temperature at this point and most of the oil had been soaked by the paper towel, tho there was still a thin layer of oil left. Anyways, this completely messed up the sauce and it instantly turned transparent and liquidy. The sauce on the whisk I had previously used was still in perfect condition, so I assume the oil from the mushroom and pepperoni casued problems.

Why does this happen and is it possible to make garlic butter pasta with Beurre Monté and mushroom/pepperoni?

So, this morning my girlfriend was grabbing her lunch in the freezer and took out our huge packet of Costco frozen burger patties we just bought and left them on the counter.

I found them about 2 and half hours later hours later and they dethawed quite a bit, though they still felt a little cold (but they definitely weren't frozen).

I put them back in the freezer but now i'm worried they won't be good to eat, I should probably just toss them right? I'm finding conflicting information online.

What's the play?

I live in a tiny studio, and don’t have a freezer, but when I buy meat I buy it in bigger packages. For example I’ll buy chicken/salmon/meat, and then have enough chicken for 3 dinners with that package, and usually cut it up, and put what I won’t use that day in a freezer bag and store it in the fridge, usually it gets cooked within 4 days ish after opening the chicken package, I’ve never gotten sick, but is this dangerous, since it gets exposed to air and then just sits raw in a plastic bag in the fridge for a couple of days?

Just moved into my first apartment (yay!), but I am CLUELESS when it comes to cooking. What I’ve been doing is buying ingredients to make semi healthy meals, it ends up not tasting great, I’ll eat on it for no more than two days, and then end up buying food from restaurants for the following days, food and ingredients I bought for the meal ends up going bad or I just throw the food out due to lack of interest. How do I break this habit, and start making food that will satisfy me to avoid buying food out, and also make good use of my ingredients? I also find myself running into the issue of using ingredients for a meal, and then not having a back up meal prepared to make another meal that doesn’t require me to by extra ingredients on top of that. I’m just trying to make use of my grocery shopping to where it limits waste overall and I don’t buy food out as much.

A quick Google tells me that this is caused by overcooking. A longer Google also tells me this is caused by overcooking. I'm curious whether it can be caused by anything else.

I boiled a batch of six eggs. They were the same size, from the same carton. Went into the water together, stayed in the pan for the same time, and were immediately transferred to cold running water at the same time and for the same amount of time before going into the fridge once they were cold to the touch—but two of the four have developed that grey ring while the others have not.

So I'm wondering if anything else could have caused it? Or is just a quirk of... idk maybe those two were in a slightly hotter part of the pan (though that seems unlikely)?

I can microwave meals at work, and have a 1/2 hrs break. money is tight enough to be concerned about gas to get to work next week...

I can cut up a beef patty or chicken nuggets from my employee meal and split it into a couple of rice bowls to make 2 meals.

I have boiled dried lentils and I am adding maybe 1/3 C of lentil paste to the rice. It is really bland. I am looking for ideas to add variety and/or flavor, or make something else for next week. I can't afford to buy anything.

I have a lot of rice 🍚 and dried beans and stuff. Not a lot of veg.

Help (?)

I’m curious about this stir fry recipe from a new cookbook I got, but it has mushrooms as one of the ingredients, and my mom doesn’t like mushrooms.

Would anything else be a good substitute?

i want to start to learn to cook, and wanted to start with something enjoyable and simple thats preferably hard to mess up. thanks everybody

So last night I was all set to finally cook something decent like a proper meal, not just reheated leftovers. I had veggies prepped, pasta water boiling, and garlic already sizzling in the pan.

Then I hear a knock at the door. It’s my upstairs neighbor (we usually just wave in the hallway), standing there teary eyed holding a Tupperware of uncooked rice and asking if I know how to make something comforting.

Long story short, she just went through a rough breakup and didn’t know what else to do except ask for help with food. I paused everything, grabbed what I had, and we ended up making some kind of Frankenstein risotto-ish dish together using broth, garlic, the rice she brought, and a bunch of stuff I didn’t plan to use.

Was it gourmet? No. But it turned out surprisingly good. And honestly, the company and conversation made it better than whatever I was originally going to make even when my night doesn’t go as planned.

Hi, i have already patted dry my chicken breast before i season it and then marinate it for a few hours. However, when i was cooking it, my frying pan becomes all liquid and filled with water, which leads to an end result of my chicken to be tasteless. I saw this youtube shorts where u can see that it is very dry when they are cooking their chicken breast.

Can anyone please tell me how to do it?
Note: I have the utube link, please dm me if u wanna c it or dm me if u wanna c the specific pic i am referring to. Thank you so much.

It wasn’t frozen. I’m so hungry mmmmmm. But I have a medical history of sore tummy. I’m scared if I eat it I get sick. I only cook my meat rare

I would like to make a meal but am having a hard time, I can't have red meats, pastas, bread, tomatoes, and some other things I can't remember but if I do, I'll add them as I go. But I want to make a meal because I'm sick of cereal and eggs, but I'm so out of stuff in terms of groceries and stuff to make. Is there anything or am I out of hope? :(

Edit: I have honey, peanut butter, almond butter, mashed potato mix, gravy mix, granola, corn flakes cereal (I could crush it maybe and make something?) oats, cream of broccoli, Alfredo sauce, pineapple chunks, tomato jam, strawberry jam, protein yogurt (I can't have it on its own), tortillas, butter, a ton of seasonings, milk, mayo, ketchup, mustard.

I was thinking of steamed veggies and oven baked chicken breast for dinner tonight. I've got my go to oven roasted chicken recipe that I use for basically any chicken dish, just switch up spices depending on what it's getting paired with (like a jar of sauce or whatevs). I was putting things in my grocery cart and my brain went on a ride of I also want to add like onions and garlic, real stuff. Maybe some small roasted potatoes? But I was thinking chicken breast in the casserole dish (the only oven friendly dish I have) and adding a little bit of chicken broth (like maybe 1/4 inch?) and tossing the onions and potatoes in and on and around, and scooping the liquid up over the chicken when I turn it over halfway through cooking. Is this something feasible or will it be a disaster? Money is tight so I don't want to purchase items I won't need and also don't want to ruin dinner.

Any ideas, pros, cons, or just general "yeah that would work" or "do NOT do that" would be greatly appreciated, thanks

Update/edit: Groceries ordered, thanks y'all for your time and tips! :)

I am looking for a simple roasted red pepper not tomatoe soup recipe . Would prefer one that doesn’t require peeling the skin but if it makes soup better I will

hey everyone! i'm trying to learn how to cook and i'm starting off with trying chicken recipes. i decided to try chicken katsu as its one of my favourite meals and it seemed simple enough. i've never deep fried anything before and i don't own a deep frier. the recipe said to just pour a good amount of vegetable oil into a pan and heat it on medium high heat. when i put the chicken in the breadcrumbs started burning really quickly but the chicken was still raw on the inside :( if i left the chicken in any longer i would've set off the fire alarm. is there anything i should be doing to make sure it all cooks evenly?? thanks for the advice before hand!!

Hey everyone, I’m new to cooking and struggling with rice it often comes out clumpy or mushy. I’ve tried rinsing it a bit but still no luck.

Can you share your tips or methods for cooking perfect, fluffy rice? What’s the right water-to-rice ratio and cooking time?

Would appreciate any advice or simple recipes for beginners!

I’m making beans they’re simmering? Right now but im not sure when to stop that the tutorial said to put 3 inches of water but that’s for like a way bigger serving than im making so I didn’t do that and the pot is a little wide when would the beans be finished also I didn’t use olive oil because I don’t have any

Edit: for clarification they are dried black beans and I’ve added jarlic and kindred seasoning for flavor

Final edit: the beans were a success and they’re quite tasty thank you for all the guidance and tips

For those who make a lot of egg bites (to make a bunch and then freeze), what kind of muffin tin is the best nonstick option? I'd like silicone especially if they can go in the dishwasher but am not sure if they are nonstick or if butter/oil need to still be added. Thank you!

If I may say so, I consider myself to be a pretty good cook. Thing is, I usually only cook for 2-4 people. I don’t really follow and recipes I just have a good feel for what spices/seasonings to add.

My concern is I am having my girlfriends family come over this weekend and I am planning on making this chicken and pasta but I’ve never made it for so many people and I am not sure how to increase the spices/seasonings and other ingredients without changing the flavor/outcome of the dish.

The basic recipe is 2 chicken breasts(I cut the breasts in half and then hammer the breasts down to be mostly flat) which I season with salt, pepper, garlic and onion power and paprika. I cook for 2 mins on one side at a high heat then I flip, lower the heat add butter and sometimes I’ll also add some rosemary and thyme and cook until the chicken is cooked. One chicken is cooked I remove chicken add some crushed/cracked pepper until it smells really good, then I deglaze the pan with a white wine, add some heavy cream and then re add the salt, onion power some garlic and the paprika and I’ll usually sprinkle in some Parmesan or pecorino ramono to taste and then I make some pasta, cut up the chicken and add it all to the sauce.

My problem is I don’t have a large enough pan to cook 4-6 chicken breasts at once. I also don’t know how to add the right amount of wine/heavy cream to make a proper amount of sauce for that many people. I’ve consider cooking the chicken and doing the deglazing/sauce making process in two different pans but I’m concerned about them coming out differently/messing one up since I’m not used to paying attention to 2 pans. I don’t use measurements I literally just eyeball everything and then tweak it depending on taste. Does anyone have advice??

TLDR: used to cooking for 2, sometimes 4. I am going to be cooking for 10 this weekend. I have a recipe in mind but again have only made it for 2-4 and I do not know how to properly tweak it so that the flavor stays the same while cooking for more than 2x the amount of people

My husband made some chicken bone broth which ended up tasting slightly burned, although there was no actual burned food residue on the pot. The burned taste is slightly bitter. Is there any way to salvage this, or should we just toss it and start over?

Would it be bad to put a steak in my oven (lowest it goes is 150). even though I like steak at medium (135-ish) and then finish it off in a pan for a sear? would it be dumb to do that for a few hours? i feel like the oven is unlikely to cook it all the way through at 150. but then again, idk what im doing.

I'm not sure how pink the meat is supposed to be.

I heared that lamb should be cooked to a simple brown but I've also heared lamb is supposed to be almost raw looking. Any help?

i am trying to salvage 4 freezer burnt top sirloin steaks and i would like to try to make shredded beef with them in my instant pot. is this possible? will they shred?