cooking

Any kind: Tomato, Alfredo, peanut. Anything you could put on pasta, rice, or other carbs. Just want to know which brands are good....

(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)...

I’ve been asked to make a Thai Red curry with chicken for a larger party, and they’ve asked for the soup to be of variable spicyness....

Do you use them when you don’t have time to cook or don’t want to? Do you use them to avoid gaining weight? What is your opinion about their potential health implications?

I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.

I have a half Christmas ham and I’m not sure if I’m supposed to glaze only the top(fat) or if I’m supposed to cover the sides as well.

I have a 2 cup pyrex but the spout on it is absolutely terrible. I’ve also heard modern pyrex kind of sucks anyway, so I’m looking for recommended brands to replace it with. Any suggestions?

Alternatively, what’s your meal prep breakfast for the week?

I think i may have a new food hack. If you’re ever out shopping and don’t know what or how to make for dinner you can goto the gravy aisle and the seasoning packets read like recipes. Just pick what you want to make, it’ll tell you what you need and how to make it. The packet also tells you what is in it so you can learn...

I was gifted a 900 Gram bag of Milo (I assume that’s some shrinkflation crap). I love Malt and Cocoa, but this is bland and chalky. What do I do with it? So far I have tried it hot and cold on its own and mixed in coffee hot and cold. My next thought was using it in baked goods, something like an American Brownie....

Anyone get anything good for the holidays? Cooking ingredients, equipment, books, etc?...

Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot…....

With ground beef, do you season the meat before, during, or after sauteeing, or any combination?...

I’m looking for a sandwich bread recipe with ingredients measured by weight. I have bread flour and whole wheat flour and both pizza and regular Fleischmann’s yeast on hand, but no AP flour until I go shopping at the end of the week. If you have a good recipe, I’d really appreciate y’all sharing.

I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I’m a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?

I’m Korean and grew up eating anchovies in a variety of Korean dishes. Usually tiny ones that are stir fried with seasonings, or dried and salted ones. I use fish sauce, made from anchovies, pretty often in dishes, but I’ve never really tried making anything with the bigger, sardine style ones. I’ve been meaning to put...

Hey good cooks, I am looking to purchase a good balkan cook book as a christmas present for my sister as she is really into food and has lived and travlled across most of the balkan countries....

Hi, i’m looking for a cheesemaking expertise...

I’m planning to make my first ever bakery dish for Christmas as a surprise to my family. Do you have decorations that might look funny, cute or maybe something other for a food decoration. I couldn’t find any good tiny anime figures, so my best bet are these cats.

Just a reminder that posts in the c/cooking community require the use of tags in titles until we get a ‘flair’ function to help organize and make browsing easier. Below is the information also found in the sidebar on how to tag. Thank you....

I tend to go for a NY strip 9/10 times when I’m buying steaks, unless there’s some good deal on something else. Or I’ll go to Costco and get a big roast and cut steaks out of it. I’m not super picky these days because I always sous vide and torch my steaks and they come out so nice no matter what the cut. Salt and pepper...

My wife and I rarely cook turkey for Thanksgiving. This year we’re coming Cornish hens. In previous years we’ve cooked duck, leg of lamb, and rib roast. It’s not that we don’t like turkey, but there are lots of other things that I think I’d prefer eating....

The past few weeks maybe even over a month, I’ve had no luck getting a box of Morton’s kosher salt. Anyone else having problems getting it? In the southeast us if that matters.

Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:...

I think everyone is picky about certain things but what is the pickiest you’ve seen someone be?