Honestly, I’ve never noticed any difference whether I salt my scrambled eggs before cooking or just before eating. Never seen them turn watery or grey, even if I salt them a few minutes ahead. People always talk about this but I've literally never seen any proof in my kitchen. If there’s some secret science, it’s definitely hiding from me.

I live 1.5 hours away from the nearest shops so I'm trying to save as much food and time as possible. I just found out that onion and celery freeze well but what else can I prep and freeze.

People of Reddit I am requesting some help. My partners grandmother lives with us. Now, I love this women to death she is the sweetest lady on the planet. However, she Will. Not. Stop. buying canned chicken from Costco. It’s gotten to the point where we have probably about 16-20 LARGE cans of it and it’s taking up way too much space in the pantry. She keeps saying she’s going to use it but never really does. I don’t think I can donate it with out deeply offending her. I primarily do all the cooking in the house and I’ve never cooked a lot with canned chicken and I don’t particularly love chicken salad. So I need inspiration!! What are your best recipes that use canned chicken ?!?

Edit: genuinely thank you to all who brought up concerns about early Dementia. I actually worked in dementia care for several years before starting medical school I’m very sure that, In this case, she unfortunately just has a shopping problem. She has always been like this 😅 When she sees a good deal she feels like she MUST take advantage of it. It’s actually something that’s gotten much better in the last few years with my partner and I supporting her. But Every so often she goes back to her old ways.

I got a TooGoodToGo bag and now I have like 15-20 plums. I didn’t grow up eating plums, so I really don’t know what to do with them.

I know they are very sweet so people either eat them as they are, or bake them into a dessert. But I’m poor and on a diet so I would much rather make use of them for cooking than make a cake.

Can you cook with plums? My immediate thought would be to put them in a curry or something similar to that. Or simply have them on the side of a meal to get fuller.

Any feedback is much appreciated🙏🏻

Am I just weird, is this a thing? I'm cooking down some onions right now and my eyes hurt so bad and I can't stop crying. I've got the hood vent going and everything.

If my gf is cooking onions I have to close the kitchen door or it get to me. Anyone got any tips? I want to be able to cook and not be in pain.

Most of my mistakes come from me not having the heat right, how do you know how much to put it on every time??

My house has become the hangout spot for my kids (ages 9-14) and their friends. I want to have some fun foods to make and keep on hand for when they show up that is not just pizza rolls. What are your best go-tos for this?

Going out to a house in the middle of nowhere where we will be grilling night after night. We have a regular barbecue and a Blackstone. I want to prepare a big bag of marinated chicken thighs to cook. What are your favorite chicken thigh marinades? Thoughts on Blackstone versus regular grill?

If you’re making different choices to combat the price of beef what protein alternatives are you choosing?

Sorry if this seems redundant but mods kicked the question out of r/culinary 😳

I have 4,5 and 6 yo. Peeling onions is number one thing..if their eyes hurt they just take a pause. Peeling garlic. They can add seasonings, stir etc. I show them if I add some ingredient. When I peel potatoes, they just collect the pealings and throw them into the bowl. But they are just getting used to work, they have good feeling being part of the real work. I feel it is great for them. And one time at the begining they was like "we would rather play" and I was like "you want to eat? We need to cook, simple as that". And they got it. Of course they are playing all the time..but they do what they can and it seems they like it every time at the end.. So I really recommend to invest extra energy to get them into it...I hope it will pay back for me and more importantly for them in the future... :-)

Soon, I’ll have about 115lbs of heritage pork, 1/2 of a hog. I’m a first-timer.

What cuts are your favorite? Or what ways do like to order traditional cuts so they work best for you?

Example: I love me a thick chop. I’ll be sure to ask for thick chops, 1.5”/4cm.

What else should I consider?

Trying to make some life style changes but hard not knowing how to cook. Are thete any cooking classes around the metro Atlanta area?

I just invited a couple of friends over for dinner for next weekend and have no idea what to make for them. In the past, for other friends, I've made chile verde, tri tip, lasagna, etc. Thankfully, my friends are simple and won't be expecting a fancy meal, just appreciative of the hospitality.

So, I'm wondering, do you all have a go-to meal you make for others?

Ive never been on a picnic, and I have an entire week off work for my mental health. So I figured hey, maybe I ought to go on a picnic out by the river. What are some picnic foods where yall are from? I'm open to suggestions from all over and I'll try almost anything once!!

I buy large bags of bread flour because I bake quite a lot of bread.
Costco sells 50 pound bags for 20 dollars or so (total steal).
These bags are extremely unwieldy, and I find myself refilling a large jar with a scoop every few weeks and spill a fair amount everywhere.

Do any of you have streamlined set ups to deal with large quantities of flour? Special flour jars/ containers/ scoops? Something you use in your bakery/ restaurant?

Recently diagnosed with a chronic disease and I cannot eat raw vegetables (weird, I know) I used to eat salad mostly for my veggie fix. Please share your favorite Mediterranean diet-like recipes that have cooked vegetables? Currently just eating a ton of pomodoro sauce, salsa (canned, usually heat-treated) and soups.

Thank you all in advance.

Edit: I am so grateful for you all. I grew up on a very “American” diet and I hadn’t even heard of most of these dishes that have been/are being suggested. I am so excited to try them all!

Thank you :)

I recently had some incredibly delicious halibut at a restaurant. When I asked they said that they took it out of the oven at 110 degrees and let it rest 'for a really long time.' The texture was like butter.

I'm having a dinner party over and have a recipe for blackened halibut. It's a rub of salt, pepper, fennel, and a couple of other spices that you put on the halibut and sear it to a nice crust for 1-2 min. Then you finish this in an oven. In the past I have seared it and then finished it.

This got me to thinking. What if I were to cook the salmon first to 110, let it rest, and then sear it to finish. Would this work? And if I let fish rest for this long is there any benefit, and how do I prevent it from being stone cold when I serve it? Would it be better to sear, cook to 110, and then serve?

Many thanks for the help! I don't really want to ruin 5 large piece of halibut lol

What type of matcha powder should i get from these options?

————————— 100% Ise Matcha Powder NO SUGAR 40g

100% Matcha Midori No Sugar 40g (HAGOROMO Matcha)

100% Hishiwaen Matcha Green Tea Powder NO SUGAR 50g

100% Nihondentou Shokuhin Matcha Powder No Sugar 100g —————————

Note: these aren’t ceremonial grade nor top notch quality since i want to make daily lattes and drinks on the go, what should i pick?

Hey so basically I decided I wanted to make a. Sweet potato bowl meal prep. I meant to buy feta but found out I bought blue cheese!!! It’s been prepped together with chicken, apple, and quinoa since Saturday night. Can I eat it or could the spores from the blue cheese spread to the other foods?

Hey all! I thought I'd share one of my favorite "made up" recipes. I'd like to hear yours too!

I had bought some butternut squash on a whim, not quite sure what to do with it. As it was nearing the point where I had to use it, I decided to bake it with some brown sugar and "apple pie" seasoning (it was a spice blend from Penzy's). Tasted wonderful! Then I took 4 oz mason jars, filled the bottom half with the baked butternut squash, filled the top with my creme Brulé recipe and sous vide it until it was cooked. Let it sit the fridge overnight. Popped them open the next day, and torched that sugar on top. It tasted like a pumpkin pie creme Brule. Soooo tasty!

What's yours?

Any tips and tricks you like to use for your fave daal recipes? I have never made it before, but want to try.

I am just getting into cooking gammon joints at home to slice for sandwiches and meals etc. I would like to also start cooking and making other meats, I am not sure what or how to with other meats especially birds due to how you cook them.

But, I would like a deli/meat slicer. I have been reading up on them and understand they are different and all have different blades. I do not know what a good meat slicer needs and which one to get.

I would like it to cut fairly thin <2mm or less if possible. Can anyone help with any brands, links of reccomendations for one please?

Thank you!