r/Cooking

This was so good I had to share. A few nights ago I needed a quick side to go with some butterflied chicken drummies.

I grabbed a can of navy beans out of the pantry and a yellow onion. Half the yellow onion went in a pot, julienned, a little at a time to avoid crowding. Two tablespoons of butter were added in pads each time I added onion. Once the onions were browned and reduced a bit, I added a touch of sea salt and the can of beans, juice and all.

I had some sour cream, so I stirred in about two tablespoons, not much at all, for a bit of creaminess. I spotted a little leftover bit of white cheddar, about 2 inches square. This got shredded and stirred into the creamy bean mixture, melting and merging into a thick, decadent white sauce. A little green onion on top and to the table it went.

Both my wife and I were amazed at the flavor. It had no right to be this good. It had that restaurant pop that usually comes only from using a ton of salt, heavy cream and butter, but in reality I had only used a touch of those elements (obviously canned beans pack some sodium; I typically buy the reduced sodium kind so I can control). Plus, it took all of 15 minutes start to finish. Don't tell them you used canned beans and they'll think you're an incredible chef!

Next time I'm going to add some garlic and a splash of vinegar right before the beans go in.

Mine always ends up either clumpy or bland. I use Pecorino Romano, fresh cracked pepper, pasta water, the basics. But something's off.

Do restaurants use a different ratio? Is it the pasta water starch level? Or am I just not working fast enough? Anyone who's nailed this, what was the thing that actually fixed it for you?

I know we have Imgur, but would it benefit the sub to allow photo posts?

I wanted to see how similar, or different, our methods are. Mine is:

• Put the eggs in a pan with cool water and bring to a boil, add a dash of baking soda to the water to help the eggs peel easier (or so I read)
• Boil for 12 minutes
• Put in ice bath for 15 minutes
• Immediately peel

As long as the eggs aren't fresh from the store, I have no issues with peeling. I like to push down on the egg and roll it to break the shell, then pull it off in 2-3 pieces.

If you celebrate, what are your plans for Easter dinner?

We're doing a smoked turkey roast, ham, deviled eggs, homemade rolls with strawberry rhubarb jam, a jello salad with cottage cheese and fruit (don't laugh - it's always requested in our family) green salad , mashed potatoes and carrot cake. Very midwestern , but we like it

Hi all,

So I want to make a lemon drizzle loaf cake for a friend’s birthday and in order to do that I need to cream some butter and sugar.

Most guides I see suggest using butter which is around 18 degrees Celsius but where I am it is around 10-12 degrees indoors. Is it possible I could put the butter in my microwave on defrost for a few seconds? Not to melt it of course but just to soften it slightly?

Any advice would be greatly appreciated!

My wife's mother passed away when she was still young. For decades I've been hearing about mom's famous baked steak, it was my wife's favorite. Her aunt recently was cleaning and found mom's recipe. My wife asked if I'd make it for her. She doesn't cook, I generally do all the cooking and would consider myself a "mediocre" home cook. Anyway, the "recipe" if you can call it that was:

Cube steaks

Flour

1 onion

Salt

Pepper

Coat cube steaks in flour. Fry on stove to brown and set aside. Slice onion. Layer steaks and onion in slow cooker and add salt and pepper. Add water to cover. Cook on low for 4 hours. Remove steaks. Set slow cooker to high. Shake water and flour in a jar and add to "juice" to make gravy. Serve.

So yeah, I made it. My wife got a wonderful hit of nostalgia of her mom's cooking. Then we agreed it wasn't very good. Any advice on how I can improve this but still keep it in the same vein? I figure using beef stock instead of water and making gravy from a roux instead of the slurry would help. What else can I do? Any tips?

Thanks!

Sardines are having a moment, at least on my algorithms, and I am constantly being assured of how amazing they are for me. If I want glowing skin, great eyesight, strong bones, and excellent brain functioning, then I absolutely need to be eating more sardines.

Tinned fish was never considered a yummy ingredient in our household, and "sardines on toast" was a makeshift meal I would have when I didn't have time or inclination to cook anything. My digestive system would smell of the damn things for hours if not days later (sorry tmi I know).

But I have to say, a simple recipe I tried which was basically sauteed chopped tomato and garlic mixed up with sardines and served with rice was quite nice, and the gastric after-effects not so noticeable.

I think I'm ready for more ways of eating sardines, please share!

After all, who doesn't want glowing skin, strong bones, and excellent brains?

Hey guys, once upon a time an ex of mine made a mint sauce gravy and used it on her roast potatoes and just ate them like that, I’m wondering if there’s anyone else that does the same and how do you do it?

I can’t remember how she did it and I don’t want to unblock her to ask her after 3 years lol!

The bolognese post was way too fun, inspiring and a little interesting (disgusting)😅

I have a feeling well be seeing a lot of “cream” and “mushrooms“ answers in this thread.

Italians.. sorry in advance

Okay, I need some dinner ideas like tomorrow. I am the primary cook in our home and I’m tired of like the 20-30 dishes we always rotate. I need something new, I’ve been on TikTok and Pinterest in search for some inspiration. No luck.

The problem I face is not accomplishing the dish itself, it’s a problem everyone else enjoys the meal but me. I have a huge aversion to chicken and cooked fish, I can eat them better when someone else makes them but there’s no chance when I do. By the time I prep and smell it cooking I’m done.

What are some relatively easy dinners (so I’ll want to make them regularly) that maybe wouldn’t taste too chicken-y with simple prep? Fish I just gave up making at home because once the house smells I’m done, almost same with bacon.

Any recommendations?

Our regular meals:

Cheeseburger sliders

Pasta Bolognese

Southwest Pork Chops

Pot Roast

Shredded Beef Enchiladas

Chili

Fajita quesadillas

Pork fried rice

Carnitas tacos (leftovers become burritos)

Nachos

Chicken and Dumplings (I leave the chicken I large chunks)

Chicken pot pie (I have a hard time eating)

Broccoli Beef Noodles

Dumpling Bake

Eggplant Parm

Shepherds pie

Loaded baked potatoes

Lasagna soup

Marry me chicken (I don’t eat the chicken)

Sausage and peppers

Swedish meatballs

Vodka pasta and meatballs

Adult grilled cheese and homemade tomato soup

Homemade pizza night

Blt

Taco salad

This is all I can think of for now…no

I cut the soy sauce down, added garlic and honey . The tast of the food just improved, so much .

Also, i learned that "tast when you cook" is very important, it is literally a game changer.

It is wild how it goes from "i don't have a single clue what i am doing" to "okay wait i might know what i'm doing a little"

My fridge is stocked and i didn't have a single random snack all week .

I am so happy

my partner and I are not by any means high level chefs, but we do spend a good amount of time in the kitchen having small children. wevebeen having a hard time finding quality cookware (mainly pots and pans) that are durable and are easy to clean.

we've tried a variety of generic brands as well as Hexclad. i dont mind paying investment-level prices for a product that works fo us, but im hoping for a bit of guidance before jumping in the deep end.

2 sticks of butter melted down

3 table spoons of minced garlic, 2 table spoons of lemon pepper,

3 freshly squeezed lemons, 1 half thinly sliced lemon for zest , pinch of chili powder and fry in the butter sauce for 15- 20 minutes or until fully white and tender

Sorry if this is a stupid question. I'm complete amateur and rarely cook seafood.

I heard that they are not safe to eat if they're open because they're dead and give food poisoning. But mussels come in frozen, they're already dead right? And when you cook it it's dead. When does it become dangerous?

The recipe I used called for 370 mL of water, 7 grams of yeast, 600 grams of flour (I didn't have bread flour so I used all purpose) and a splash of oil. The dough seemed dry but I went with it. Kneaded for 5 minutes. Let it rise for an hour and a half. Divided into two, shaped the crusts, and let them rise for another 20 min.

It was horrible - tough, dry, didn't even brown by the time the cheese had browned beautifully...Please help, I have no idea what I'm doing and I'm scared to ever make pizza again.

Hey all. Tasked with smoking a 29lb whole turkey tomorrow and reheating the sliced up bits on Sunday ever for dinner.

I’ve never done one this big - normally I just dry brine chickens with salt and let them chill in the fridge for a day but due to the size I’m going to have to get this thing into a cooler.

So please - any help would be a godsend as this thing is a monster and a I’m pretty sure the kids who raised it will murder me if I mess it up.

Just saw some olive oil for $40 I was like in what world is olive oil worth that much but then to come to see if anyone actually notices a difference

They used like 1/2 cup of flour for 1 pound of chicken. 2 lemons. Cooking wine and butter and red pepper flakes. I’ve never seen people use flour for lemon chicken. Is this how most people cook their lemon chicken . I’m afraid of it getting too pasty or gritty especially when reheating