https://www.tiktok.com/t/ZTLaw7NAp/ submitted by /u/Young_Guwop139 [visit reddit] [comments ..read more

The pasta sauce we have in our stores have this acidic/sour taste which completely ruins the sauce for me. Mind you I'm from South east Asia and I don't know if it's the same in other countries. I add shredded carrots to my sauce while it's cooking with herbs. To completely eradicate the existence of the acidy present in the sauce I add some whipping cream (unsweetened). Works well and I prefer creamier sauces. This isn't a recipe but I couldn't post without a flair. submitted by /u/COCK_OF_DUTY [visit reddit] [comments ..read more

I overestimated my spice tolerance and now have 4 hot Italian sausages that I don't know what to do with, does anyone have any advice for how to make them less spicy? I was thinking an alfredo pasta might work but willing to try just about anything submitted by /u/sackettonline [visit reddit] [comments ..read more

Hi, all. I've been trying to fix breakfast daily, and I really like fried eggs so I've been trying those out. I heat up some olive oil, put in the eggs, and fry them until the whites start to curl and before the egg gets totally firm. I like my eggs over-medium. Problem is, the whites turn out very...almost liquidy. It's nothing like at a restaurant where I've got firm whites and a semi-runny yolk. I can cook my eggs to the desired firmness, but then the yolks are hard. How do I achieve the balance like others seem to? I've watched plenty of guides, videos, etc. for over medium eggs. submitt ..read more

I live in a college dorm/apartment and I don’t have access to an oven however we do have a stove. I recently bought frozen fish sticks and for some reason didn’t even think about the fact that I don’t have an oven or air fryer. I know I cannot microwave them but I was wondering if anyone knows if I can cook fish sticks on the stove without burning them or how long I’d have to cook to avoid accident consuming raw fish? Thank you! submitted by /u/SillyRibcage987 [visit reddit] [comments ..read more

I'm wanting to make this pasta recipe that uses halved cherry tomatoes, presumably as a textural element and not as part of the sauce. I personally cannot stand the texture of tomato's and am wondering what could be a good replacement for them. submitted by /u/AdamNW [visit reddit] [comments ..read more

Hello! I’m graduating from undergrad and have lived in a dorm my entire time at school (it’s been me and my microwave against the world) and about to get my first apartment! I’m super excited to start cooking so I wanted to ask what are some good things to know for safety reasons or cool life hacks? I’m super excited to learn from people! submitted by /u/warmpancakebatter [visit reddit] [comments ..read more

because on the stove they appear to cook well. Any help is appreciated. submitted by /u/Oh_Texty [visit reddit] [comments ..read more

Is it just me, or is learning how to cook vegetarian/vegan meals difficult to learn? There are completely different prep and cooking instructions than preparing proteins. Do you have any suggestions or recommendations for learning vegetarian/vegan cooking? submitted by /u/GoodwinAcademySMB [visit reddit] [comments ..read more

Any suggestions where to find classes that teach culinary knife skills? I'd like to find a way to make my wife less afraid of using a knife that is properly sharp. Every time I sharpen the knives, there's no end to the "you're trying to kill me" comments... She likes her knife to be closer to a butter knife than a chef's knife. I've literally ran a knife edge over a cast iron pan to dull it, and she still thinks it's too sharp and dangerous to use. Having watched her slicing potatoes using the "hold both in your hand and press the potato into the knife with her thumb" method, I shudder, but k ..read more