Dunno where to put this, but could not get ahold of store-bought mayo. Someone suggested I make some and I did. OMGG it is SOO good! Don't think I can go back to store bought mayo. I am SO proud I could have a fit!

Store bought mayo probably wont taste this dang gooood!

What I used was a cup of NEUTRAL flavor oil, like canola or veg oil.

Start with 1 TBSP vinegar, a tsp. of mustard (I used Stone-ground mustard) a 1/4 of salt and a shake or two of pepper.

The oil, drizzle a bit of oil at a time AS you whisk or blend it.

That is the best possible results, being it IS homemade. Gez! to DIE FOR! I think the stone ground mustard is what made it REAL goooood.

Hello! I am looking to buy my absolute first real chefs knife and can’t decide which one to go for,

I have narrowed the alternatives down to either a Yaxell Hana 8 inch knife or a Global G2 8 inch knife.

What should i consider before deciding?

Please be kind, I know this is the most dumbass question and I’m embarrassed to even ask.

When I make chicken, I gather my ingredients on the counter and put raw chicken thighs on a paper plate. I open the oil, drizzle some, add different seasonings, put it on another paper plate, then move on to the next chicken, repeat the process.

When I’m done, I use Clorox wipes to wipe my seasonings and oil and wipe down the counter. I wipe the whole counter, not just the area that I used.

When you make chicken that isn’t a whole chicken, but something like thighs, breasts, or drumsticks, what steps do you use to do to keep everything safe from salmonella? I know my method is the dumbest and most careless.

I want to note that I use an air fryer, so I put my seasoned chickens into bags on a different paper plate and put them in the refrigerator for a couple of hours to marinate. If I used an oven or something, I would line up all my chickens in the glass pan and oil them all, then season them all one seasoning at a time. I suppose I could do that but there must be a better way?

Would you guys use the Tonys no salt creole seasoning for chicken strips ? Thinking of trying it

My friend got real upset when he found out after eating my pasta sauce that I made it with canned tomatoes that “expired” a month ago. Sauce was good. Nobody got sick.

How long after the use by date are canned tomatoes still safe to eat?

I’m trying to get better at cooking, but my pasta is driving me nuts. Every time I make it, it turns into a clumpy mess, even if I stir it. I’m just boiling spaghetti in a pot with water and a pinch of salt, then draining it. Last time, I tried adding oil to the water, but it didn’t help much. What am I missing? Any simple tricks to get it right? Thanks!

hi all! just moved into my first apartment, and it has an electric stovetop with the coil type burners. while boiling water some spilled over and into the burner. i turned the burner off immediately because i was afraid of electrocution (i’ve only used gas or glass top stoves before) and now the water is just… sitting in the drip pan. what do i do??

as a note when i first moved on i turned on a burner and it sparked and tripped the breaker. the apartment gave me a new oven. i’m kind of terrified of using the oven at all.

Got a gift of half a gallon of non-homogenized milk from a local farm. Great quality, cream rises to the top.

I appreciate it greatly but honestly I rarely use milk except for cereal, which I’m all out of.

What else can I use this for so it doesn’t go to waste?

Hi everyone, I'm trying to make this potato casserole for my friend's birthday, but I've never done this before. The recipe calls for sour cream, but I've scoured every grocery and nothing. I've looked for home made sour cream recipes, but heavy cream is pretty expensive where I live, especially for a student. Is all purpose cream with lemon juice sufficient?

I'm also using cream of mushroom, cause thats what I have, would it affect the taste much?

Really trying my best, it's for her birthday

Sorry if this gets asked a lot. This is probably a very simple question but I truly don't know the answer.

I recently started making Confit garlic. I used Joshua Weissman's trick (search garlic Confit on YouTube, it's one of the shorts). My question is how do I store this? I understand that it can create botulism if it isn't refrigerated, but is that just the garlic? Or oil and garlic? The first time I made it I put it all in the fridge, but the solidified oil with garlic chunks in it wasn't ideal to use in cooking.

Can I store the oil and garlic separate? Oil out on the counter in air tight container and garlic in the fridge in an air tight container. Would I be safe doing this, or does everything need to go in the fridge?

Also as a side note: what do we think of the method? The garlic came out decent, but is this method cheating?

Edit: follow up question. I understand that it all needs to be refrigerated and will last a week or less. My new question is can I store them in separate containers? Or does the garlic need to remain submerged in the oil?

I have been without an oven for several years and we just got a new one!!! I’ve been wanting to bake/cook things in the oven for years and now that we have one my mind has gone completely blank. I’m making a grocery list & meal planning for the next week.

What’s your favorite things to cook in the oven??!! I’m a mom, have a job, and I’m in college full time so the quicker & easier the better!

Thanks!

ETA: Thank you all for being so kind and giving me so many ideas! I am so excited!! I have a 7 month old who is on solids now so we also have to worry about making sure things are okay for her to eat, and these all sound like great ideas for our entire family! Thank you so much!!!

If your the type of person who struggles to believe if people actually like your food or not, or if you think compliments are not genuine, look for the yummy dance. I'm a 25 year professional cook, and I have learned through observation that if someone tries a bite, and they bob around, or dance while they chew, it's a certain indication that what they just ate is pure fire. That is all

Hi everyone, I was wondering if anyone has any good recipes including pumpkin puree? I bought a big can yesterday for some cookies and now I need to use up the leftovers :b

I was recently gifted a slow cooker crockpot as a house warming gift, but I am not sure what to make, so I figure I do like Chinese takeout dishes at home? Is there any Chinese take recipes that I can replicate that you guys have personally tried? I am looking toward more noodles, seafood, soup, chicken likes dishes as those are my favourite type of dishes.

I have a small oven which I assume is electric as there's no fan. The instructions say to cook the chicken joint first at 1 hour 20 minutes 200C then another 40 uncovered, so I'm thinking to roast the potatoes at the end of this cycle then the sprouts on the last 20. Its a cut chicken breast joint, not thighs or legs to clarify.

I'm aware I can just boil the sprouts but this oven doesn't have temperature control on the hobs, anytime I've boiled sprouts they come out hard despite the recommended time. I'd like to cook the sprouts and potatoes at higher temperature so they nice and crispy but this would conflict with the chicken which is 200C. Unless I let the chicken rest out of the oven but I like everything to be hot, food gets cold so quickly.

I'd also like to season all of this, the joint however is frozen in a tray so its hard to manoeuvre for seasoning. Usual seasoning of salt, pepper, garlic powder, italian herb or parsley, maybe onion powder, cook with virgin olive oil or vegetable oil this is all I have to go with this all this stuff. Chicken gravy or Beef gravy to garnish afterwards.

I’d like to make the nyt gazpacho recipe, but one of the steps involves slowly incorporating olive oil and vinegar to emulsify and in general it says to blend until smooth. I don’t have a blender - only a nutribullet which is one speed and can’t run without a lid on. Could I still make a good gazpacho or best not to attempt it?

My grandma had a taco business and I worked for her for like ten years on the weekends. I have cooked lots of Asada, chicken, pastor, etc.

However, recently I got some beef from a store that was diced into small pieces and pre-seasoned. When I cooked it the way I cooked my grandma's asada, it was really chewy.

I put it in a pan on medium heat and cooked it until the juices thickened and the meat browned. When I cooked for my grandma, the beef juices thickening was the sign that the the beef was done. the beef was always tender and delicious.

So am I doing something wrong or is the beef I'm getting just very low quality / different cut? If so, is there a way I can cook this beef to make it tender and less chewy? Thank you.

edit: tried the slow and low method and it worked out. My grandma must have used different cuts than this meat market uses.

I've been playing around with soy and similar in sauces and glazes lately but I can't help but to notice: why are they so salty? I see recipes call for 50ml soy sauce per person, but that easily gets up to 5-10G of salt depending on the soy sauce used. That honestly is an unhealthy amount of salt. People suggest adding other ingredients to lower the salty taste but why use so much salt in the first place?

Am I missing something? I just read about low sodium soy sauce but the recipes I've seen don't mention it. I love the glazes besides this issue but I just wanna know if it is just me I guess

What are your thoughts? Any suggestions are welcome!

Hi, Im looking to get a stainless steel frying pan and i found one in costco from masterpro Its triply and everything but it has says its a stainless steel etching cooking surface and its on ceratech which makes it non stick. Is this any good i was mainly going to use the pan for general frying and mostly steaks. Am i better off getting a stainless steel pan with no coating?

Apparently, she has some interests and wants to learn something she wants. But kids want fun. However I'm just an old-school developer and don't know how to satisfy my daughter's needs with this.

So I learned everything I possibly can to build this app. I started with the framework called "Flutter" because it just made sense. After building out the design of the app, I added the main core feature which is the AI integration.

So instead of just looking at a pile of green disgusting veggies, all she needs to do is scan those ingredients (or the fridge). Not only did she eat more veggies, she also gained a new skill!

I felt more proud as a dad. Seeing my daughter learn all by herself at 15 and living a healthy lifestyle is what all parents 'just' want and 'should' want.

I set out to build an MVP of my mobile app to help her learn to cook. Then I slowly introduced her on this little app I made.

My daughter is a fast-learner though not gonna lie. All I can say is that she made ugly wrinkled veggies look like a fine dish. Next step would be meat, fruits, and nutritional guides.

And I also gave her unlimited premium access cause why not? she's my daughter.

App is 1 week old and people are starting to catch up on it too. Cook AI

She opened another opportunity for me to provide for this family. I love my daughter so much..

What would you do for your own kids?