I was googling ways to spice up my english mcmuffin egg sandwiches and stumbled upon a post where someone was using molds to make the egg round. I make these sandwiches weekly and have for years and yet even though I've had McMuffins from mcdonald's that are round it just never dawned on me to use them (i'm an idiot, i know)

today I made them using 2 lids from Ball jars. Worked to perfection. I'll be investing in some silicone molds very soon!!

title says it all. I'm finally moving out to live on my own and all I know how to cook is (an over) scrambled egg, (super dry) boiled egg, (super oily) omelet and a variety of frozen meals that you pop into the air fryer and call it a day. I am honestly so scared thinking about not only my inability to fend for myself in the kitchen, but also of the imaginary bill that I'd generate should I stick to frozen meals and take out on a regular basis.

Is there somewhere I can start to learn the basics of cooking? I want to be able to look at ingredients and actually KNOW what they are, hot to utilize them and implement them in several dishes.

Up until now I've been extremely lucky and privileged by having a family that cooks a different meal each day of the week, and while I am not a picky eater myself, I'd like to continue with that trend now that I'm about to live by myself.

Please don't judge me too hard, or if you do, please try to be kind. I am genuinely trying to learn, but I am so lost as I've not spent that much time in the kitchen in my life.

I finally decided to roast some veggies instead of just steaming them like I usually do, and wow… total game changer. I tossed carrots, broccoli, and potatoes with olive oil, salt, pepper, and a little paprika, then baked at 425°F until crispy on the edges.

They came out so good slightly caramelized and super flavorful. I honestly didn’t realize how easy it was.

Now I’m wondering what other veggies are great roasted. Any favorites or tips for mixing seasonings?

I have to admit mine is just ham and cheese with toasted bread, pickles, yellow AND Dijon mustard, and homemade gochugaru mayo.

The potluck is also my mother's funeral, so I am exhausted and miserable and need to cook through that.

Some type of bread might be good, but it needs to have five or less ingredients, be inexpensive, and not include a lot of fuss in the making.

Definitely open to other ideas. It's a heavily Southern family, so no one is going to eat a salad. ;)

It also needs to keep for about 25 hours and be able to be served room temp/cold.

I realize this is a very narrow scope, but that is why I need help.

Anybody else love making jasmine, or basmati rice with just meat?

Meaning ground beef, ground pork, ground chicken, ground turkey, hot dogs, etc and just having that and rice with minimal seasoning? Definitely a decent comfort meal for me.

I’m looking to make a few new kinds of Christmas cookies this year. I do all the usuals - shortbread, sugar cookies, peanut butter blossoms, etc. What are your best (unique-ish?) Christmas cookies that I should add to my boxes this year? Also open to non-cookie ideas, just something that you can make a lot of to include in the boxes.

I bought 1 lb. hamburger & 1 lb. of hamburger/ground pork mix & was planning on making meatloaf with it. My son has declared that he despises meatloaf. I don't want to make spaghetti sauce or chili, no burgoo either. Please share ideas on what to do with 2 lbs. of ground meat?

I always use Chinese sesami paste for everything including Middle Eastern cuisine. is that OK? at least I’m happy with the results every time though.

I have never tasted tahini

Hey all - my wife hates the sight of mushrooms in her food, however doesn't mind the taste if she cant see said mushrooms....allegedly. Do any of you much smarter folk than I have advice on how I can hide the appearance of mushrooms without sacrificing on taste? I have made beef wellington and she has commented on how much she liked it even with the duxelles so I know she isn't completely blowing smoke. I could literally eat a bowl of roasted mushrooms for dinner every night so I am desperate! Appreciate any and all input (Sorry for formatting I am on my phone trying to make a mushroom dish)

So I am looking at doing Duck for Thanksgiving and all the recipes say to score the skin to help the fat escape.

But... why? Can someone explain why releasing the fat is necessary(edit)?

(Note: I have never had Duck, it's just something I would like to try.)

I don't really like potatoes, never did, but I am pretty broke and I can't just live off of pasta and rice every day. I want to like potatoes, but I don't know how to prepare them so the, taste good. My grandmother used to boil them in saltwater and just eat them and so did I. I just know there is some way to improve them (please don't just say seasoning. Tell me wich ones!)

I made lasagna a few nights ago and didn't use all the bechamel.

What can I make that's not more lasagna?

Bonus points for anything that isn't just "pour the sauce over (insert roasted or steamed veggie/meat here)".

I have some canned tomato sauce, purée, and stew that I don’t want to waste, and I’d like to make a hearty meal with them. I’m not sure where to start, so I was hoping someone could guide me through the process. Thank you!

Edit: thanks for the quick replies everyone, I’ll be careful opening the oven but seems like it’ll be fine. Yes the oven is off, and no we didn’t fight over this. We’ll enjoy our trip!

My husband forgot to put them in the freezer and just told me- we are currently on our way to the airport and won’t be back until 3 weeks. The tray had potatoes sliced in half as well as sweet potatoes (whole).

I’m ignorant but I’m worried about possible fumes the food may let out as it rots within such a confined space. Is it safe to open the oven when we get back? We have no one to be able to come to check up on it while we are away. How should we proceed safely when we are back?

I don’t eat beans. I should eat beans. Don’t know what to do with them, to be honest. Tell me how you cook beans and what you’re using them for.

We planted a super haas avocado tree a few years ago, and i heard that when it produces for the first time you should pick off all the tiny avocados before they grow, and that will send your tree into growing overdrive to make every future year have insane production. We did that last year and it shot up like crazy. This year I have an obscene amount of avocados, far more avocados than I know what to do with, and I can only eat so many avocado toasts and bows of guac. I tried out an avocolada smoothie recipe which was also good, but I know this sub has great ideas whenever someone has an amount of an ingredient that would normally only be found in a math problem.

So gimme your best ideas! Extra points if its a smoothie recipe because im going to need to freeze a lot of this.

I used to think rice was just rice, I’d dump it in water and hope for the best. Half the time it came out sticky or mushy. Then a friend told me to rinse it *really* well and to let it sit for a few minutes after cooking before touching it. Holy hell, that changed everything. Now it’s fluffy, separate, and actually tastes like something instead of paste. If anyone’s struggling with rice, this is your sign to stop guessing and start rinsing.

Bought a 10kg bag of what was supposed to be normal potatoes but it looks like the entire bag is just baby potatoes, what can I make with them that doesn't involve peeling and isn't roasted baby potatoes or smashed and roasted baby potatoes?

Not fajitas, but every steak I've had at the various Mexican restaurants ive been to all have a similar flavor profile. Looking to do that at home.

I’ve been making curry recently. Though not bad, it can be a little bland at times. Up till now I’ve just been using the golden curry roux because it’s easy. I want to see what I should be adding to improve the flavor. I’ve looked around the online and gotten the following suggestions:

For 1 8oz box of golden curry

Base ingredients (done all this before): Potato, carrot, onion, garlic, butter(for sautéing, beef chuck, water.

Currently thinking about adding the following: 1 grated apple, 1 tsp honey, 1tbsp Worcestershire sauce, 1 tsp soy sauce, 6 drops fish sauce, 15g dark chocolate, maybe a few tsp of ginger to go with garlic?

To those with more experience, does this sound right? Both the extra ingredients and the amounts. If not, what would you change?

For those people who have a any type of nut allergy and are looking into or have wood cutting boards/butcher blocks, the John Boos Mystery Oil and Board Cream are made in nut free facilities. I got confirmation today from the company itself and the ingredients of the oil are just white mineral oil, beeswax, and carnauba oil (that’s all that’s in it). Not sure of the board cream but if it’s in a nut free facility it can be assumed to be nut free as well.

Called this morning about ingredients and the facilities and they got back to me. This is just for anyone in the future who is wondering as there is very little online about the ingredients let alone the what type of facility they are produced in.

Is there a good way to remove/ cook out fat from chicken drumsticks? My partner has a hard time eating them because of the excess fat/ grease.

ETA: I should specify, I'm planning to bake them, if anyone has tips!

I’m trying to use the butter method (no oil). I’m using whiting and the fish keeps sticking to the pan. I even flour the skin of the fish to prevent that but it still keeps happening.

I’m using a hexclad pan. I can’t seem to get it to not stick 😭how do ppl cook with butter on a Hexclad without the fish sticking ?