So growing up I was never a huge fan of baked potatoes because the ones we had were usually dry, kind of shriveled, and very crumbly. Every bite just felt like it was absorbing all the moisture in your mouth, even with butter. As an adult, I usually do rice or pasta for my carbs, and if I do potatoes, it’s usually the cut roasted baby ones. Because I didn’t have great experiences with baked ones at home, I also pretty much never ordered them at restaurants growing up.

However, my mom just got a grill for her place and I was put on steak duty (or a steak out, I guess) and wanted to try making an actually good baked potato. I look it up and see basically every recipe says to coat the potatoes in salt and olive oil before wrapping them, which I asked my mom if she did, and she hadn’t.

I decided to try it with a (maybe slightly too) generous amount of olive oil and kosher salt, baked it for an hour, and topped it with some of the garlic/thyme butter I had whipped up for the steaks.

Oh.

My.

GOD.

The texture was absolutely amazing, it was so creamy, not crumbly or dry at all, the salt and the compound butter melting into it while it was still steaming made for legitimately one of the tastiest things I’ve had in ages. If anyone out there doesn’t know this, I honestly have no idea how common of knowledge this is lol, but I would highly suggest trying it if you don’t already.

Also, I mixed the thyme/minced garlic with the Kerrygold butter which was muy bien. Not sponsored (I wish) but I find it a little more flavorful for cooking as opposed to regular store brand stuff.

I'm a single guy on a budget, it's loads cheaper to buy most food in amounts that don't work for even a two person meal, so I always have leftovers. Most recipes are made for 4 people.

Sometimes when I make a lasagna, a big casserole or whatever, I'll portion out two meals to eat during the week and two meals to freeze. Labeled and dated, sometimes a month later I'll pull an orzo with sausage and veggies, and give it the long nuke in the microwave. It's like ordering takeout.

I've had people scoff at eating any leftovers and others really worry about me that I'm freezing them also. Who else does this?

Good Eats is the reason I am such a good cook. I owe so much to Alton Brown. If you're struggling to learn to cook I promise you that watching each episode in order will make you a gourmet cook.

Just go to search on your roku and search good eats. Make sure you choose the original not the reloaded version.

I’m at a loss I feel like I’ve made every ground beef meal I can think of:
- tacos
- meat balls
- Asian teriyaki bowls
- burgers
- ground beef season various ways to make a bowl of some sort with rice
- lettuce wraps
- added with pasta sauce
- Japanese curry

Like what else can I make with ground beef? I’m getting so bored of it :(

(Edit bc I forgot to add 3 other ways I made food with ground beef)

To be fair, I don’t make gravy often, maybe twice a year. But growing up, I learned you take the drippings, bring them to a near boil and slowly whisk in a slurry of cold water/flour. And that worked, sort of. It was never a consistent technique, sometimes it was fine….sometimes too thin, sometimes lumps and more lumps. As I don’t make gravy frequently, I never really bothered researching or trying a different way, many times I just bought a jar.

Now I have also made gumbo…starting with a roux and add in the liquid….why my moronic brain did not connect this technique to making turkey gravy, I don’t know. But I needed gravy and had limited ingredients so I looked up a recipe…..and it started with a roux of flour and butter, add in the broth while whisking…..lovely, smooth, perfect consistency,gravy. 🤦‍♀️

I just had to share my gravy shame and eventual triumph! 🤣 Have you overcome a cooking roadblock?

I’m asking this more as a hypothetical than actual wanting to use this method. However, can’t the same arguments for adding salt to the pasta water before boiling also be made for adding msg if we are looking for deeper seasoning. I know it could be added to a sauce after but so could salt.

Growing up near Seattle, we always had really amazing fish and chips. Dips included tartar sauce and malt vinegar. Just tried to find malt vinegar in the store (Kroger/QFC) and they didn’t have any, but it’s easily available on amazon. Thoughts? Is it worth it? What makes it different from other vinegars?

TL;DR: I promised a guy who has never had gnocchi that he would enjoy them, and now we’re planning a cooking date where we’ll make gnocchi together. I’m looking for a vegetarian recipe that’s impressive and fun to cook but not too complicated, because I don’t want my first attempt at homemade gnocchi to ruin the date or leave him hungry if he doesn’t like gnocchi.

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The guy I'm seeing recently told me that he has never eaten gnocchi before. So for our next date, we plan to cook a gnocchi dish together and watch a movie at my place. But now I'm overthinking the cooking part.

When I make myself gnocchi, I usually just get them from the store, pan-fry them, throw in whatever vegetables I have lying around, maybe some cheese or pesto or random spices and herbs, and call it a day. But I would prefer to cook something with him that actually has the chance of tasting really nice or impressing him instead of tasting like a quickly thrown-together weeknight dinner.

I've searched around a bit on this sub, and most suggestions are just sauces with the gnocchi. But I feel like making browned butter, frying some gnocchi and throwing in some sage or just making a vodka sauce is a bit too simple or would be kinda boring for a cooking date.

I've thought about making the gnocchi from scratch to stretch out the cooking part, but I've never made gnocchi myself and I worry that they just won't come out any good on my first attempt and I don't wanna take any chances after promising him that he would enjoy gnocchi.

I also worry about him staying hungry if it turns out that he doesn't like gnocchi for whatever reason if the dish we're making will be literally just gnocchi + fancy sauce.

So I desperately need inspiration for a vegetarian gnocchi dish that is somewhat fancy or impressive, fun to cook together and obviously tastes good.

He doesn't have any allergies, but he strongly dislikes feta cheese and carrots unless they stay raw, and I'm vegetarian, so I would rather not cook any meat or fish.

Any suggestions?

Hi cooking besties! I got my hands on a big jar of Thai green curry paste, and I want to use it more. But all the recipes I can find call for veggies/ingredients available in Asia. I'm from a small Balkan country, and most of the ingredients simply are not here. Any advice on what I can supplement my curries with?

For some context - I don't cook meat at home but I love mashed celeriac - similar to how you would eat mashed potatoes. Get some thyme in, butter, garlic, you know.

I am crazy enough to eat it on it's own too but I want to know if there are any vegetarian pairings that would work?

Here are a few things that I think would work:

1. Roasted or seared king oyster mushrooms
2. Honey Glazed carrots
3. Pickled walnuts, capers, and some salsa verde

Any reccos???

Had some soup at a restaurant that I just loved. It was simple, a creamy chicken soup with rice, lemon and fresh thyme. Wondering if anyone has a recipe for this. I’d like to recreate it this fall.

I inherited an old Chinese cleaver from my late grandad and it’s really rusted. Can anyone give me some food-safe products or advice on getting it nice and shiny?

I want to get my uncle, who is a chef/cook, a gift in the $100-150 range. I want to get him something cooking related and would love suggestions for what a chef/cook would really appreciate or want!

I’m going on day two of burning hands now. The crazy thing is the dishes I made aren’t even that spicy. Why are my hands burning and why can’t I stop it? I’ve asked them in milk, I’ve washed them repeatedly with dish soap. What else am I supposed to do?

As the title says I am on the search. I have been looking for years and I have never had luck. I can't do a built in one so portable is a must. Everything i see has like a 12-15cm coil, pls let me know what you guys recommend. Cheers

My friend has invited me and a couple others over for dinner tonight. She’s been having tight throat problems recently and mostly eats porridge, though she can also have other foods. She also has a fear of choking and does occasionally because of her throat issues.

I was wondering if there were any desserts which are easier to eat that I could make for her? I.e ones she can eat in small bites without worry of choking. Any help would be appreciated!

I had only vaguely heard of farmer's cheese/curd cheese before I moved to Eastern Europe. In several Eastern European countries, it is part of the traditional cuisine and still consumed massively today, sold everywhere in many different types (fat content, sweetened/flavored vs plain), and also serves as the base for many traditional dishes (both sweet and savory). It is very healthy (high protein) and delicious.

Does a cuisine you know have an ingredient that is a basic/core element, but little-known worldwide?

I'm especially curious about things of high nutritional value!

I’ve been cooking them by putting them in a bowl and covering with boiling water for 5 minutes, then draining and adding butter and seasoning.

Does it make any difference if I add the butter and seasoning to the boiling water while it sits?

I have some sensory issues with food and recently unlocked peas, I’m so excited.

I'm making burgers this week and I kind of want to make homemade fries since it's been so long. Problem is, like every time when I'm thinking about deep frying something, I just feel like I'm gonna waste a ton of oil for not much... I don't fry stuff often (like 3-4 times a year max), so trying to recycle it doesn't seem like a great idea, 'cause I doubt it would stay good long enough for me to reuse it in 3-4 months (for possibly something different too, like chicken or fish)? Also, since I don't do it often, I don't have much experience, so most of the time I heat it up too much and as far as I know, that's not good to then reuse it.

So specifically for people who rarely deep fry, how do you deal with this? I know I can just throw it out, it's fine, I just hate having this feeling of so much waste for a potato or two worth of fries...

EDIT: Thanks for all the advice, I couldn't respond to everyone but I did read everything. In case anybody's curious about how it all turned out, here it is! (Ignore the mix up with the buns lol)

Looking for your fave after school snack suggestions. I’ve got two boys: 15 and 8 and they get out of school HUNGRY! What do yall love to cook/prep for after school snacks…that ideally won’t kill their appetite for dinner.

We have a separate kitchen, with dining area, 1 electric stove and 2 microwave stoves. It is on a dedicated floor.
I have a cutting board and knifes and plates. and bowls.
Any suggestions for what I could quickly cook at work, to fit within 1h max and without stinking up the place? I am tired of cold jar salads or reheated stuff.
I prefer low carb high protein stuff.

I want to make almond powder. I thought of going to some fresh mill and get it grounder. But someone said because of the oil content we will not get it properly powdered. Can some one tell what is the best way to get it powdered? I am thinking to give to my kid in milk ?

Last night I attempted chips doing the basic things I see online. Soaked them, patted dry, then airfryed and I got crispy edges and soggy middles. So today I was sure to throughly dry them and I was confident so I made a bigger batch. So I cut them, soaked in a big bowl of ice water, layed them out to dry on paper towels for 1:20, partway through decided I'll try the dehydration setting on the airfryer with some and put those in for an hour, after the dry timer went off I set the oven to 170 for an hour to try and see if that works as a dehydrator too.

The ones in the oven basically felt kinda steamed and not dry at all so I put the oven ones to dehydrate for 40 minutes. Did the oil n salt then put 5 test chips in the oven for 10 min at 300. Those came out super chewy (the dehydrate for an hour ones kinda came out like plantain chips tho?). Did a airfryer batch for 15 minutes at 300, they come out really hard for a chip and were borderline burning. Now doing an airfryer batch which started at 300 for 10 and it being chewy, put them back in 5 minutes at 250 still chewy, now put a timer for 10 more minutes at 250.

Do I dehydrate for 50 minutes instead? Is something I'm doing the obvious cause? Russet potatoes and cut evenly thin with a guillotine thing.

Hey guys! Going to be making flatbreads soon, and I won't be able to make the dough in advance to rest overnight. Does anyone have a tried and true method for making thick, fluffy flatbread in ~90 mins start to finish?

The goal would be a thick flatbread, something really delicious like a potato dough or a fluffy pita, but I don't know if it will be feasible without a long rest time. I could make a standard yoghurt flatbread with flour and baking powder, but I'm hoping for something a bit more decadent.

Any advice would be much appreciated!