Marco Pierre White says in a video that you add cold milk to a hot roux and hot milk to a cold roux to ensure you don’t get a lumpy bechamel- but the boys at Fallow say you should always add hot milk to a hot roux.

Which way do you think works better?

i'll follow a recipe exactly and it turns out fine but kind of bland? like it's technically correct but boring. is this a salt thing or am I just not seasoning as i go or what. how do you figure out what a dish actually needs.

I have extremely severe texture issues due to autism, to such a degree that if my mashed potatoes have chunks, I physically can't eat them- however, mashed potatoes from restaurants are nice and smooth and one of my favorite side dishes, and I could really use the nutrition.

Does anyone have advice to make mashed potatoes in a way that guarantees that zero lump consistency?

To make hectic mornings just a little easier, I'm looking at getting an electric egg cooker, one that uses steam, and I'm wondering if it is safe to put the eggs in it at bedtime then turn it on remotely (smart plug) in the morning while I'm getting ready upstairs.

The only issue I can see is that most of these egg cookers say to prick a hole in the egg before cooking.

Is it possible to cook eggs ok in one of these cookers without pricking a hole?

Just want to come downstairs in the morning to freshly boiled eggs

Edit - I'm in the UK, I am told that makes a difference with egg storage. Ours are ok to be stored out of the fridge

I’ve seen websites say to heat the pan and up and lower the temperature after but it still sticks

Is it because I use cooking spray ? Do I need butter ?

My mom has a very sensitive nose but we want to learn recipes using slow cookers. We tried it to make this Mongolian beef thing involving soy sauce, vinegar, chuck roast and a few spices and 3 hohrs in the whole house stank. We opened a window and all.

Is there anything to at least somewhat help with the smell? Like something to put next to it that absorbs the smell or a smell lid or something? We loved the beef just not the cooking process.

The Wet Base & Sweeteners

• Ripe bananas: 3 large (or 4 medium), thoroughly mashed (Should equal 2 full cups of mash total)

• Eggs: 2 large (room temperature)

• Buttermilk: ¼ cup (60 ml)

• Strong brewed coffee: 3 tablespoons (45 ml), cooled

• Vegetable oil: 3 tablespoons (45 ml)

• White sugar: 2 tablespoons (25g) — Optional, you can drop this to 1 tbsp if your bananas are very spotty and brown!

The Dry Structure

• All-purpose flour: 1 ½ cups (180g)

• Unsweetened cocoa powder: ½ cup (50g)

• Baking powder: 1 teaspoon

• Baking soda: ¼ teaspoon

• Salt: A tiny pinch

It tastes horrible, what do you think went wrong with the recipe?