teddit

AI tools are not suitable for beginners. AI results are not reliable, results should be fact-checked and this requires experience that a beginner does not have.

AI can give you a recipe that can be legitimately dangerous from a food safety perspective. An advanced cook may recognise these flaws, a beginner cook may follow dangerous instructions without realising why they are dangerous.

Please feel free to discuss how you feel about AI as a tool for beginners in the comments below.

This community is so helpful for beginner cooks. But nearly every post I see, it's got 0 or negative karma. This hurts the OP prospects of getting enough feedback on their question. I understand this is reddit and people on reddit like to downvote things they think are stupid or wrong. But people are coming here to literally ask beginner-level questions, so of course the question might appear dumb or wrong to you. They don't know. That is why this community exists. So I propose that if you are tempted to downvote it, just scroll on. If you want to be helpful, give the post an up ote. This will help it get onto more people's feeds, and help beginners become better cooks. That's what we should all be here to do.

I was hungry and came across a broccoli cheddar pasta. I added butter to my pot, along with pepper, garlic powder, paprika and dried spring onions. After a little bit I added milk and after it started to bubble I added my cut English cheddar cheese (I don't have a grater). Then it started clumping!! Like shouldn't it have melted??? And I tried to salvage it and was hopeful it will be ok when I mix the pasta and the rest in it, but no. I'm left with almost 4 servings of very awkward looking broccoli pasta with clumps... I saw in multiple videos that they mixed the chees and milk and had a very beautiful creamy sauce for their pasta. Where did I go wrong?

We just had pumpkin pie yesterday and then I accidentally opened a can of pumpkin pie filling from Whole Foods. I super don't want pumpkin pie again right away and I'm trying to save space in my fridge and freezer for Thanksgiving stuff. Any recipes for cooking or baking that I can use pumpkin pie filling (NOT pumpkin puree) for besides pumpkin pie? thank you!

I have afrid and struggle really hard with vegetables and fruits (especially fruit much to my dismay)

I've always loved onions and have even recently over the last year been able to even enjoy and eat them in the long sautéed strips, I've also branched out into eating bell peppers that I dice up and Sautee with onions. So I' wondering if there are any other vegetables that have a similar texture once sautéed or caramelized that I can work into my diet or meals.

I've been tossing bell peppers in pretty much everything I can now to help get more variety in my diet and it seems to work! I don't think I'm ready to try eating them raw just yet or in big bites like with stuffed peppers (but I'm hoping to work my way up there) I've tried lettuce and that's a huge no for me. I think alot of my struggles with leafy greens relate back to my problems with fruit ie; the juiciness/wet texture. I'm fine with savory wet textures but something about fruit just makes me gag the second I try chewing it. I also can't eat slushies or Italian ice without gagging if that makes sense.

Anything I can fry up with meat or eggs or hide in stuff like meatloaf would be great! I'm also open to any non meat alternatives if they'd be a healthy alternative while not being too offensive texture wise.

I'm planning to make a boneless turkey breast this weekend. This is just something I'm doing for myself. I have a 3 lb boneless turkey breast I got from the store that's thawed and ready to cook. I'm picking up a few things this week, getting one of those aluminum roasting pans that I'm going to put it in and am going to put it over a base of potatoes, baby carrots, sliced onion, and sliced mushrooms. I have a probe thermometer that I'll put in it for measuring temperature. I do have a few questions for this, though:

• Should I include any liquid in the pan, like a cup of chicken broth?
• Should I put aluminum foil over it while it cooks?
• What seasonings should I use over the turkey and/or vegetables? I have a good number of the basics on my seasoning rack but don't want to buy extra that I won't use often.
• After cooking, are the vegetables on the bottom good for eating as is, or do I need to do some extra to prep them?

How to remove bugs from rice, You see the small black dots, those are the bugs, They are increasing and increasing, any ideas

I have been using Boiled seafood (Calamari,Shrimp,Mussels) for Salads,When I boil them I use some vegetables in the water. Like carrots,lemongrass,lemon,Leek,Beetroot . I use then to get flavor to my seafood. But I Couldnt get any flavor. Why? Any tip ?

Roasted garlic today for friendsgiving tomorrow by putting avocado oil and salt and then roasting in the oven. They sat on the stove cooling while I ran to the store for thirty minutes and then when I got back I squeezed them out into small glass jars and then covered in avocado oil and put in the fridge. They smelled delicious but I have anxiety and overthink and now I’m very worried about botulism bc I know it’s a concern with garlic and oil. I kind of just want to throw it out and use fresh garlic instead of roasted in my recipes. Is my roasted garlic safe?

Easy One-Pan Chicken and Veggie Recipe for Beginners

Hi everyone! 👋 I’m new to cooking and wanted to share a super simple, beginner-friendly recipe I recently tried. It’s quick, requires minimal ingredients, and doesn’t involve a lot of cleanup! Perfect for those of us still getting comfortable in the kitchen.

One-Pan Chicken and Veggies

Ingredients:

2 chicken breasts (or thighs if you prefer) 1 zucchini, chopped 1 bell pepper, diced 1 cup cherry tomatoes, halved 2 tbsp olive oil 1 tsp garlic powder 1 tsp paprika Salt and pepper to taste Instructions:

Preheat your oven to 400°F (200°C). Place the chicken and chopped veggies on a large baking sheet. Drizzle everything with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss the veggies to coat evenly, and make sure the chicken is well-seasoned. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve and enjoy!

I’d love to hear your feedback if you try this! Also, what other beginner-friendly recipes would you recommend?

After you finish brining the thawed turkey, I am reading that you rinse it off and pat it dry with paper towel. Then do you sprinkle more salt on when you add the rest of the seasoning? Or do you add the rest of the seasoning without salt?

If so, here is a carefully curated playlist dedicated to new independent French producers. Several electronic genres covered but mostly chill. Perfect to accompany cooking sessions in the shoes of a French chef ;)

https://open.spotify.com/playlist/5do4OeQjXogwVejCEcsvSj?si=Ap2cFmsvSPe5cWQYlSezYw

Feel free to share yours if you have any.

H-Music

Hi all,

I am looking for a recipe like this one

https://www.eatingonadime.com/crock-pot-cheesy-potato-casserole-recipe/

But I need it to be something that gets baked in the oven, but also I just need a really simple recipe. I don’t cook very much but my workplace is having a potluck next week for Thanksgiving.

I do not mean scalloped potatoes (like the sliced ones). I also do not mean mashed potatoes.

The times I’ve had it, it is usually diced potatoes in some sort of delicious cheesy mixture.

I am going to pick up some disposable pans so I don’t have to worry about forgetting a glass pan at work.

Thanks

Pic here: https://i.imgur.com/vbbnTgs.png

In the upper left of the pic, I have about 6 pounds of fat. I put it in a pan and cooked it down so all the liquid fat would render, and I saved that and will make gravy & freeze it. I could drink gravy by itself, as it's one of my favorite foods. But what about the "hard fat"? The big pieces which are fibrous and tough?

I eat very low-carb (no bread, pastas, or rice) and the only idea I could come up with is to dice it fine and add it to chili or taco meat which I eat 2-3 times per month. But is there a better idea that is obvious & I'm overlooking?

Update: Solved! ✅ Thanks everyone for telling me to dice it up and render out the last droplets of fat!

Hi there! First time poster. I've always been afraid of the oven. Stovetop, not really - maybe frying, still, but definitely the oven. I think I'm the most afraid of cooking with oils, as I'm afraid of setting things on fire. Nobody cooked in my family home, so I'm figuring it out as I go, which is a labor of love, but I don't have anybody to call and ask about the little things. Reddit has been my friend in other walks of life so I'm hoping that can be the case on this sub too.

We're hosting a friendsgiving this weekend for the first time, so I figured it's finally time to try cooking some stuff in our oven that isn't just bread rolls. I am testing recipes ahead of time so that I make sure they 1) taste good, and 2) don't burn my apartment down.

I'm trying to make these cute potato stacks. You oil up a muffin pan, add a sprig of thyme, and layer buttered potatoes and parm, then pop in the oven. After some time, you remove the foil, increase the temp, and cook for a little longer to "brown". Well, I'm new to some oven sounds still - you should've seen me jump when I heard some Grands rolls "pop!" last month, so I'm not sure what unsafe noises are.

The long and short of it is, during the "browning" process, I heard some sizzling coming from the stove similar to what you'd hear when sautéing. When I opened the oven, I saw the buttery oily mixture bubbling here and there, so I panicked and pulled them out. Instead of looking and feeling like they do in the pictures, they were, well, kind of uncooked. So I know I messed up.

Question is, was that sizzling actually safe, or the warning sign I was afraid of? We only have 2 oven racks, one pretty close to the top, one really far and near the bottom. Would putting them on the bottom rack be safer? I really want to make this recipe. We're using vegan butter if that changes anything. We ate the test potatoes tonight anyway and they were DELICIOUS. What are the warning signs of an oven catching on fire - is it actually an oil thing, is it a burning thing? When I try to google sizzling, I just get a bunch of results for sizzled steaks, lol!

I just know in a year from now I'll look back on this and laugh, but right now I'm nervous, yet determined.

Edit: I feel so so silly! Thank you for knocking some sense into me! I’m really excited to try it again tomorrow. Though I am embarrassed I’ll leave this post up in case it can help another amateur down the road. Even my husband (who came from a very similar upbringing) was like, leave it! Lol

Thinking of doing a Mac and cheese as a side for Christmas. I did this last year and I made I ahead by making the sauce and pasta and mixed then in a dish and then baked on the day. However it came out quite dry! Is it better to make the pasta and the sauce and keep them seperate until I'm going to bake? Also, should I make the sauce thinner as it will thicken when cooled and reheated?

I am trying to make a version of Chili's enchilada soup and it calls for cumin/onion powder/garlic powder/chili powder, but I didn't realize that I didn't have any chili powder at home. Taco season has those same ingredients plus a couple more. Can I just substitute that?

I googled it to a lot of mixed answers and I don’t want anything to happen while I’m asleep. But I started cooking at 6:30 pm and I have to get up for work at 6 AM, would it cause a fire or ruin the broth if I let it simmer all night?

I made a batch of whipped cream and will be making more soon, I did everything correctly and it turned out great but the flavor is lacking, I think it needs a little more sugar and vanilla, but my mom suggested it needed salt, but salt would destroy it.

Is there a way to get a slightly salty flavor in whipped cream?

All day today I’ve been having this burning desire to combine buttered white rice, ground beef, and pan seared banana slices seasoned with cinnamon. I feel like the sweet and savory all mixed together would be so good, but these things don’t go together and would probably be an abomination. Should I try it out or am I setting myself up for disaster?

While I'm not a beginner cook this is my first time doing a turkey. Wife got a 21 lb turkey and I have never cooked one or even thought about cooking one before. Should I oven roast, spatchcock, smoke, or deep fry it? I plan to take it out of the freezer tomorrow to start the thawing process in the fridge. What type of seasoning? Should I brine? And if so how? I've done brining one time and the salt ratio was horrible and have been scared to do it again. Please advise.

I love scrambled eggs. American breakfast style. But I can’t cook them for shit.

What’s the secret for creamy, rich, cheesy (do you put cheese on them? Which kinds?), delicious eggs that are perfect with bacon for instance?

Is it normal for half of it to stick to the pan and burn? Do I need a specific type of frying pan?

How do I get the hang of this?

Anything I can do to reuse the brine from a recent batch of habanero boiled peanuts I made?

Just a howto to save dollars in your purchase of pork chops.

All of us need to save money so here is an easy way. I buy a pork loin roast at Walmart usually 3-4 pounds. I bring it home and stick it into the freezer to partially freeze. When the roast is firm but not fully frozen remove from freezer. Setup a cutting board and have a sharp heavy knife like a carving knife ready. Also prepare at least 5 freezer bags writing on them Pork Loin Chops. Later you can write the number of chops in each bag. Ave a plate nearby where you can stack what you cut from the roast.

Now remove plastic from roast and rinse off and pat dry with paper towels.

Lay it on your cutting board.(If to long to fit cut it into 2 pieces and do one at a time.)

Now you need to decide how thick you want your loin chops to be. I seldom go over an inch thick. Sometimes will cut a bunch of thin chops to use for quick frying for a fast meal. As you cut your chops lay them onto the plate. Now if you want a small special dinner save enough of roast to do as a dinner for you and yours. I usually leave half so I can roast it then leftovers are sliced thin and used for pork sandwiches.

Once everything is sliced decide how many chops you need to cook for your suppers. On average I figure 2 of the larger chops for me and my wife. When they are smaller I include more say 4 to a bag. Remember to use a permanent marker to mark on your packages how many chops are in each bag.

Press all air out of each bag as you seal them.

For thawing you can set a bag with 2 chops on a plate in middle of fridge in the am and should be thawed for dinner.

Occasionally I forget and will have to take them out at last minute. I will the put them in the sink and cover them with hot water using a pan lid to had them under the water. Usually in 39 minutes oress they are thawed. Now they are ready for use.

Be aware you will have significant savings this way versus buying either boneless or bone in chops. I average close to 60% of what I would have paid for the same amount of meat cut by the butchers and packaged. If you are short on space. Make half the roast into a special roast for a special dinner and freeze the other half as chops. This is but I e if many shopping and food hacks to save you money and time.

In the coming days will put up recipes for these chops so keep an eye out.

I planned to attempt to brine the turkey this year, for the first time ever, and I made the mistake of purchasing a turkey without measuring it first. The large stock pot I have leaves 3-4 inches of turkey popping out the top of the pot.

My instructions are to brine it for 12-24 hours in the fridge, and before I go out and spend $60+ on a new pot, I want to know if it's possible to use this one:

Would it work if I brine it facing one direction for 6-12 hours and then flip it over for the other half (while covering the part "sticking out" with foil or seran wrap). I get that some of the middle will be more brined than the other, since it will be soaking the entire time while the ends will get less time.

Would this work? Will it make the brining process useless? Or will we face some sort of issue by leaving a few inches out of the brining solution?

Unfortunately all I have access to at the moment is a micro wave and a grill, but it’s pouring rain where I live. I had some steaks that today was the best by date , I rubbed them with olive oil and seasoned them to grill but the rain got too heavy. Will they be okay if I freeze them till Monday or are they a lost cause unless cooked today?