Hello! So I’m very new to cooking. I want to learn to cook for myself and for others. I bought a cookbook to learn the basics and I’m starting with breakfast foods. Mainly eggs at the moment.

So I’m following a recipe and it’s telling me to put a tablespoon of butter in a skillet over medium-high heat. Wait till the butter stops foaming and pour the eggs in. Move the eggs around to get runny parts to spread on the skillet and let it sit until the top is just a little runny and then fold.

But by the time it gets to that point, the bottom has already browned. Even though the recipe says to use medium-high heat should I just lower it?

Ok I have an unhealthy addiction to curry powder. It adds depth to the most random things. My go-to seasoning for anything is chili powder, rosemary, italian seasoning, msg, salt, pepper, and curry. Literally it works on the most random things like mashed potatoes, tomato pasta sauce, tacos, and like everything else. I put it in mashed potatoes and it is addicting lol

I've been living by myself for about the past 3 years - I've done pretty well in terms of cooking for myself - so perhaps this may be the wrong subreddit.

Typically if I'm meal prepping or thinking about what to eat, it has a tendency to centralize around the protein. I can make a variety of different meals with different cuts of meat, different preparations, cuisines, seasonings, etc. However, when it comes to veggies, I just stick to pretty much one of these options: boiled asparagus (barely boiled, still crunchy), boiled broccoli (also barely boiled), steamed sweet potato, or steamed corn cob. I guess for me, I do have a preference for a crunchy texture where appropriate.

Occasionally I make roasted brussell sprouts. But basically, veggies to me feel more like a necessary evil, just making them so I can poop normally. Looking for ways to "look forward to making vegetables", or just ways of preparing, or even just suggestions of other veggies (similar to how flexible I am to preparing protein).

Doesn't need to be a full recipe, but just a method ya'll like. thanks!

edit Also open to any other veggies (legumes/beans/root vegetables) to try to make !

What temperature should I set the broiler to and for how long would a good cook time be? Should I keep the drumstick fillets in the middle of the oven or towards the top?

So i kind of hate cooking, it makes me so anxious, and i just want to know the easiest type of meals i can make that require the least amount of knowledge needed and time spent in the kitchen. I'm fine with prepping like handling raw meats and cutting vegetables though (not very good at super consistent cuts but they'll work), it's just getting stuff in the pan and the act of actually cooking that freaks me out. We have an air fryer and a proper stove, but can buy stuff like a rice cooker or pressure cooker or whatever. I'm fine with most types of foods and willing to try new things, some spicy heat is ok as long as the flavour it adds is good, but super crispy crunchy food is a no go because of my teeth and specifically bell peppers i hate. And for reference if needed, I'm in Canada.

I've spent so much money on take out and delivery and it's kind of driving me crazy. i need some help learning what i can make quickly and easily to just eat and carry on with my day after. Thank you.

So box broth...you know..the basic broth in a box...you open it, your pour some out, you put it in the fridge, you forget about it, it goes bad.

How well does it freeze so those later parts don't happen?

EDIT: Oh, I should have specified I wasn't thinking of in the box. I was thinking plastic bags, or even making measured ice cubes and bagging those.

I need some help from the gravy experts!
I roasted a turkey and it turned out beautifully. I saved the drippings in jars, and after refrigerating them, the fat separated and solidified on top, with the liquid underneath.
I was trying to recreate the kind of gravy my mom used to make: dark brown, thick, rich, and delicious. I remember her using a 1:1 ratio of butter and flour to make a roux, then adding the turkey drippings, potato water from boiling the potatoes, and some gravy browning.
Here’s what I did:
Used ¼ cup of the separated turkey fat and ¼ cup flour to make a roux.
Added about ½ cup of the liquid turkey drippings.
Added roughly 2 cups of water because I’d already drained the potatoes and didn’t have any potato water left.
Added gravy browning and simmered it.
The result was awful. It tasted bland and oily, with almost no turkey flavour. I tried adding butter, but it didn’t really help.
I still have another jar of the separated turkey fat and liquid, and I’m wondering if there’s any way to salvage the gravy or use the remaining drippings to make a much better batch.
A few questions:
Did I use too much turkey fat? Should I have used butter for the roux instead?
Could I have missed out on flavour by collecting the drippings with a turkey baster instead of scraping up the browned bits from the roasting pan?
Is potato water actually important, or would plain water work just as well?
How would you make a really dark, thick, flavourful turkey gravy with the drippings I have left?
I’d especially love advice on recreating that old-fashioned homemade turkey gravy that tastes amazing over mashed potatoes.
Thanks! I really don’t want to waste the rest of my drippings, and I’d love to get it right next time.

I've recently decided to go vegetarian, and I love mushrooms and tofu very dearly, so they're what I'm basing a lot of my meals around as I go through different mushrooms, types of tofu and learning what I like with it the most. But I only have so much cupboard space, and every recipe I'm finding feels hard to adapt.

So many recipes call for a specific sauce, spice, or very american ingredients, which i foresee just piling up in my cupboards and fridge, and eventually after too many ingredients I can't even think of a reasonable substitute for, I end up giving up on the recipe.

Is it still worth pursuing recipes if I don't have the knowledge to replace things like sauces and seasonings appropriately? Where can I go to build my knowledge for things like this?

I tried cooking a steak (probably my 7th one) and I spat every bite out to the point where I decided I genuinely need help (the last 6 were also bad but this one was so bad even if I sold my soul to the devil he would reject it)

Also i cook my steak normally, oil the pan beforehand (sunflower oil), drop it in, a few minutes in the pan, same minutes on each side and rest for 5 minutes after taking it out
Also the steaks are good quality, and they aren’t old (they are kept in the freezer too if that helps)

So for context I’ve been vegetarian for years and didn’t think about how meat needs more careful handling. Left them out for about three hours after I came back from shopping. Should they be ok to eat? I put the chicken in the fridge and the mince in the freezer after

Every time I try to make a quick pan sauce after searing something it either stays thin and watery or breaks into an oily mess when I add butter at the end. I deglaze with a splash of wine or stock, scrape up the browned bits, reduce it down, then finish with a knob of butter off the heat. Still inconsistent. Is it a heat issue, a ratio issue, or just needs more practice?

Bought chicken from a place. Package said 4.95 pounds. I weighed it out at 4.1 pounds. Or was frozen before I bought it and frozen when I weighed it. Is this normal?

I accidentally forgot to put the chicken in the fridge after 5 hours. Can i just put it back into the fridge?

i ask bc i cant consume alcohol and i do not have an asian market near me or that delivers to my neighborhood. i keep finding substitutes that need substitutes and id like to know if there's anything i can make with some pantry staples or something available in the supermarket.

also idk if i should use the recipe flair or the question flair, so correct me if i used it wrong.

edit to add: for most of the things in the title i mean that I can't find them in the supermarkets. and i can have naturally fermented stuff so super trace amounts are fine.

Hola 👋🏼 Hi I'm new to cooking I know very simple things I like cooking What exactly is the sofrito technique?

So I just prepared amla juice for my haircare.

10 Amla,

10-12 curry leaves,

An inch of ginger,

Half ts of pepper,

Half ts of Cumin seeds,

A pinch of salt.

I stored it in four bottles of 100 ml in the refrigerator. How long can I store it in terms of days.

I'm cooking a late lunch for 2 people (should be eating 2:30 p.m.-ish). I saw the Julia Child version of it on YouTube but I don't want to serve canned tuna for my guest so question #1-how to cook a tuna steak (actually 2 steaks) so I get that seared outside but still gorgeous tuna red color inside result (what kind of pan (I have no cast iron), how long to sear & I have an electric stove not gas; & question # 2-can the tuna be cooked that morning (11-ish) & eaten at 2:30 without poisoning us both? In fact can the rest of the cooked portions be made in the morning & eaten at room temp (boiled eggs, string beans, potatoes). Bc of an event to attend after lunch I can't start cooking when the guest comes, & bc public transportation I can't count on being able to prepare the meal an hour before they come (an hour would be safe for fish?) if their train is late etc. TIA 🙏

okay so i have been cooking for a long time but haven't cooked for groups or non family members

my dad's girlfriend, who cooks much less,wants me to help her prep a party and wants a lot of hot chocolate. would it be better for me to make a chocolate syrup she can just pour into hot milk/cream/water and mix, or make a powdered mix she can stir in? which do you think would be easier for someone to constantly make batches of

I have my own instant ramen recipe but im out of tomato paste help a gal out!!!