r/Cooking 4d ago

Weekly Youtube/Blog/Content Round-up! - January 24, 2022


This thread is the the place for sharing any and all of your own YouTube videos, blogs, and other self-promotional-type content with the sub. Alternatively, if you have found content that isn't yours but you want to share, this weekly post will be the perfect place for it. A new thread will be created on each Monday and stickied.

We will continue to allow certain high-quality contributors to share their wealth of knowledge, including video content, as self-posts, outside of the weekly YouTube/Content Round-Up. However, this will be on a very limited basis and at the sole discretion of the moderator team. Posts that meet this standard will have a thorough discussion of the recipe, maybe some commentary on what's unique or important about it, or what's tricky about it, minimal (if any) requests to view the user's channel, subscriptions, etc. Link dropping, even if the full recipe is included in the text per Rule 2, will not meet this standard. Most other self-posts which include user-created content will be removed and referred to the weekly post. All other /r/Cooking rules still apply as well.

r/Cooking 10h ago

Hate peeling and chopping garlic. What can I do?


I love cooking, but there is one thing I dread doing: peeling and chopping garlic. I find it time consuming and tedious.

Are there any methods I could use to drastically cut time and make things more practical?

r/Cooking 5h ago

what's the name of recipe that goes by you make a hole in the toast and crack an egg in the middle of that hole


r/Cooking 1h ago Helpful

Open Discussion What kinds of alcohol do you add to your hot chocolate?


With all this snow coming to the NE USA, it made me want a hot chocolate and that lead me to thinking what would be best to improve it...rum? whisky? bourbon? I guess branching out of that, which should I NOT use that you have tried?

r/Cooking 9h ago

I only have £6 to last for the next 2 weeks, what can I cook that"s cheap and gonna last?


I'm on a really low budget of £6 and I have to make last every penny.

What recipe can I make that's gonna last me long?

I was thinking rice is a no brained as 1 kilo is 0.45p the cheapest I found. I just don't know what to cook to go with it.

I am also using McDonalds/Costa salt, pepper and sugar to save money but would appreciate some suggestions other freebies

r/Cooking 1d ago Helpful

Open Discussion Do people actually like macarons?


I've tried macarons from a variety of sources, and I've never had one that tasted like it was worth the effort that was put into it. They're so trendy right now, and I can get the appeal of the fun colors and the effort put into mastering them, but do people actually think they taste better than other desserts? Maybe I'm just a chocolate chip cookie kind of person.

Edit: I'm mostly asking if they're only popular because they have fun colors/they're a good baking challenge rather than people actually thinking they taste amazing

r/Cooking 5h ago

What’s your go to websites for recipes?


I typically resort to Bon Appétit, Saveur and Food52. I also like to browse recipe collections on Great British Chefs and delicious.com.au

r/Cooking 9h ago

My local raw honey looks like this (picture)


It’s cloudy and super thick, like anything other than a metal spoon would break scooping it. Is this jus crystalization? I own a souse vide machine, should I/could I gently warm it? https://imgur.com/a/tgXtsO9


r/Cooking 6h ago

Wine sub for Marcella Hazan’s bolognese?


I’m making bolognese for the first time today, and I’m really excited and hope I can nail it. However, I’ve been sober for 2 years now, and I guess I don’t trust myself to buy wine or have it in my pantry. I do, however have good old Holland House cooking sherry. Could I sub the wine for sherry in a 1:1? Or is there a better alternative? I almost bought wine but…idk it’s just a mental thing I guess.

r/Cooking 12h ago

Open Discussion What exactly is Gloppy in Candy Land supposed to be eating?


I've become very interested in Candy Land recently, it started as a project for an art history class and now I'm slowly overhauling the wiki. The evolution of the game contains a couple of historical candy mysteries for me. Gloppy is one of the biggest. He appears to be eating some sort of dripping brown bar, presumably made out of molasses, but I cannot for the life of me determine exactly what it is. Did molasses bars on a stick used to be popular? If so I haven't been able to find anything about it online. Here is a timeline with a partial evolution of the molasses swamp to illustrate what I am talking about.

The original 1949 edition of Candy Land includes a molasses swamp which is very no frills. It literally just looks like a swamp with reeds coming out of it, you wouldn't know it was molasses if the caption didn't tell you. Here: https://candyland.fandom.com/wiki/File:Candy_Land_1949_Molasses_Swamp.jpg

This remains pretty consistent for three decades... the 1955 edition, the 1962 edition, the 1967 edition, they all just have plain reeds. The 1978 edition is the first to make the reeds actually look like some sort of candy. It's too flat to be a candy bar, also it's on a stick... what on Earth is this confection supposed to be? Here: https://candyland.fandom.com/wiki/File:Candy_Land_1978_Molasses_Swamp.jpg

The 1984 edition of Candy Land introduces characters to the board, including the first appearance of Gloppy the molasses monster. He is holding this item in his hand almost like you would an ice cream bar. Here: https://candyland.fandom.com/wiki/File:Candy_Land_1984_Gloppy_Board.jpg The 1999 edition shows him eating it and giving a thumbs up. I'm assuming this is molasses, it clearly grows in molasses swamp... although a creature made of molasses feeding on molasses does seem sort of vaguely horrifying. Here: https://candyland.fandom.com/wiki/File:Candy_Land_1999_Gloppy_Board.jpg

Gloppy has a diminishing presence in future editions of the board after this. The 2002 board redesigns him as a chocolate monster living in chocolate swamp, and newer editions have done away with Gloppy entirely. He has always been kind of an oddity. I'm not sure to what extent molasses has ever been the popular candy that Candy Land portrays it as. Still, I feel like this must somewhere be rooted in a food item that actually exists. Does anyone know of a molasses dessert that is eaten on a stick like this?

r/Cooking 1d ago

Open Discussion You walk into a home kitchen. What item/element says "this person knows how to cook" to you?


Though also interested in the opposite haha.

r/Cooking 19h ago

What to bring to a family in mourning


A little depressing, but one of our friends lost their wife two nights ago. She was a wonderful woman and left a husband and two pre-teen girls.

I would like to bring them food that is easy to reheat, and that would be easy for the husband to assemble (more traditional home, he didn’t cook) and that the kids wouldn’t hate. I already have lasagna made, but other than that- I’m kind of at a loss.

Any help would be appreciated, seriously.

r/Cooking 7h ago

Open Discussion What are some of your favorite “I can heat this in the microwave at work” plan ahead meals?


Bonus if you have reheating tips, too!

r/Cooking 2h ago

What's your stupid kitchen tool you'll never give up?


I saw a post today asking about the tedium of mincing garlic and it made me thing of my garlic twist. Is it a single use item? Yes. Do I want it anyway? Yes. It smashes cloves in a satisfying way, I can mince several cloves at once, and I actually get the whole cloves, unlike a garlic press. I use a lot of garlic and ginger in my cooking and I use it for all of it. Yes, I also have a microplane, but I vastly prefer my garlic twist. Yes, I could chop them, but it's tedious, I could blitz them in a food processor, but I don't want to haul it out. So the twist reigns supreme in this kitchen!

r/Cooking 1h ago

Open Discussion Is cast iron really necessary compared to other oven-safe skillets?


I recently learned my stainless steel and non-stick Calphalon pans are oven-safe up to 450*F. Would there be a big quality/texture difference for most skillet recipes within that temperature range? Or is cast iron better mainly for being able to handle much higher temperatures?

The skillet recipes I’m interested in are pretty varied. Ex., I’m assuming baked meat skillet recipes would taste similar no matter the pan but skillet cookies would be worse without CI and pan pizza wouldn’t work at all?

I know cast iron has a lot of positives, but I really appreciate just throwing pans in my dishwasher.

r/Cooking 23m ago

Why are my homemade marshmallows so wet?


I've made a few batches of marshmallows recently. The ones that are just gelatin, sugar, and flavourings turn out fine but when I include egg whites, they always end up wet. The texture is nice, fluffy and light, but they get a layer of liquid on them as they're setting.

The recipe I followed has 3 egg whites. Would cutting that back to 2 help? Is the problem just too much water in the mix or is something else possibly going on?

r/Cooking 1h ago

Curious to know what cookbooks you've had a while and find yourself returning to often?


For me it's Ama by Josef Centeno. Tex-Mex is total comfort food.

r/Cooking 33m ago

Open Discussion Small button mushrooms


I can't find small button mushrooms anymore. Just big ones. I like making marinated mushrooms and the big ones just don't work for that.

Is this just me or my area? Where are all the cute little button mushrooms?

r/Cooking 2h ago

chicken - what causes that funky texture when cooked?


hi all,

noob question here regarding chicken, primarily with breasts. occasionally either by take out or by grocery store, the chicken ends up with a weird texture that's way too soft. It's tough to explain what im talking about and the best way i can explain is it has the texture of tofu or something (where the stringiness of the chicken is gone). I'm not saying overly stringy chicken is good, but in every good piece of chicken i've had the fibers of the meat have some pretty good sturdiness to prevent the 'mushiness' or 'spongy' effect that I'm talking about.

It's usually localized to an area of the breast, but it's sometimes prominent in large sections. From my experience, mediterranean and indian take out is more susceptible to this. But it's happened to things like homemade chicken parm and home grilled chicken.

My question is, how do you spot it and how do you prevent from this happening? My theories are that it's either freezer burned or bruised, i cant pinpoint it from one or the other.

Can anyone offer any insight on this?

THank you!

r/Cooking 5h ago

Fresh, really fresh, egg problem


I love eggs. Have two for breakfast most mornings, french toast, omelets, whatever. And fresh eggs straight from your own chickens are little round miracles, lol. However, there's my problem. I can fry up a pair of store bought eggs with no problems, solid whites, runny yolks. However when I fry fresh eggs from my chickens the whites are so much more thicker and higher in the pan that I can't get them to a solid state without the yolks getting more solid than I'd like.

Any suggestions?

r/Cooking 19h ago Silver

Really proud of a meal for the first time


Inspired by Encanto, I decided to make arepas, which I like to describe as a cross between english muffins and corns tortillas. They came out amazing and was a great use of the new cast iron. For fillings I made pulled chicken thighs. I knew they were better than breasts, but I was still shocked by the difference. I made some killer black beans and guacamole.

I feel like I did a good job cooking without relying too heavily on a recipe and this meal was a lot of multitasking for me. I genuinely impressed both myself and my friend all while trying new food. I’m really looking forward to cooking again!

r/Cooking 4h ago

Best knife that won't break the bank?


My knives are not doing the job and I want to buy a new one or two. I've got small thin-bladed knives for chopping veggies and herbs and a medium one for meat. None of them are branded. They're just knives I picked up at the store.

Any suggestions for the budget-minded?

r/Cooking 43m ago

Open Discussion Cooking tip, Don't be afraid to experiment in the kitchen!


I recently started trying to diverge from recipes when I cook and its honestly one of the best things I ever did! Don't be afraid to add something to a dish, or even make a dish like no other just because its something different. After all, someone needed to invent the recipes for all of our favorite dishes.

One of the "stranger" things I did was making general Tsos tacos. I ended up trying a lot of different Chinese food on tacos after that and it can actually be quite good.

well anyways, thats just my two cents.

r/Cooking 8h ago

Open Discussion Uses for (thai) curry pastes beyond curries.


Inspired by this youtube video, and the fact that I have quite a bit of leftover green thai and penang curry pastes, I was wondering what else I could use them for beyond curries? I've done the classic curry paste stir frys and fishcakes in the past, but being a student I am always looking for ways to stretch my ingredients, and add more variety into my meals. In the comments on the video I saw mention of making a ground meat filling to use in omelettes, which I found particularly interesting, but all suggestions are welcome. Thanks

r/Cooking 1h ago

Baby Bella mushrooms - Whole. What can I make that is toddler-friendly?


r/Cooking 3h ago

Do Instant Pots work just as well as rice cookers for cooking rice?


I'd rather use the real estate for something that has multiple functions, but I don't want bad rice either.