I pride myself on cooking the perfect salmon. I buy it by the pound, slice into third pound pieces, season with olive oil salt, pepper, lemon and bake at 420F for 20 mins. The salmon just falls apart and melts apart — but the skin isn’t crispy. I suspect I need to broil it, but I don’t know how to get the skin crispy and still have that perfect cook. Any advice would be appreciated! submitted by /u/jabolka [visit reddit] [comments ..read more

So this pan is ceramic and all I did was cook some chicken breasts with it. Put a little oil in the pan and 20 minutes later this is what it looked like when the chicken was done. Ive already scrubbed it but this residue remains. Picture in comments submitted by /u/OsamaBeen-Mobbin [visit reddit] [comments ..read more

I found some raw ground beef in a ziploc bag I put in the freezer about two months ago. Is it still good to cook? I’m sorry if this is a dumb question lol submitted by /u/astrojojo101 [visit reddit] [comments ..read more

The easily google-able recipes seem to all focus on using cooked scraps. We use a lot of chicken thighs (Beef? In this economy?), and it seems a waste to just chuck all the bones for recipes that dont need them. I have been saving cooked thigh bones, but are raw chicken bones safe to use for making stock without drastically lengthening cook times to account for boil-cooking the attached bits of meat? I don't want to to be dumb and make everyone sick. submitted by /u/PenguinProfessor [visit reddit] [comments ..read more

Hi, i need help finding simple healthy recipes bc google is dumb and telling me to break out the blowtorch and make doughnuts. Any and all recipes and advice would be appreciated Thank you submitted by /u/DangerousBand8681 [visit reddit] [comments ..read more

Here's the baseline recipe I'm going to play with https://healthyrecipesblogs.com/mushroom-casserole/#ingredients I'd like to add a protein to it, but I'm unsure which one goes Better. Ground bison or ground lamb. It's intending to be served as a mini appetizer Posted yesterday about my main course being braised lamb shanks with polenta with sauteed garlic spinach. submitted by /u/Candid-Ask77 [visit reddit] [comments ..read more

I don't have really any experience in picking out oils but I'd been in need of something to give a real toasty, peanutty flavor to recipes w/ peanut flour bases, stir fry sauces, etc. (I really like peanuts). I've heard cold-pressed oils are the way to go for flavor (and I don't really want to cook with them so much as add them into things anyways). There's just not many low heat peanut oils around me in general, though, so I was really excited to pick up the La Tourangelle Roasted Peanut Oil at Safeway some weeks back. Since then I've fallen in love with it - a little goes a long way and I'v ..read more

I've got .5lb of ground chuck Half a jar of marinara sauce A 5lbs bag of red potatoes Jasmine rice Chicken, beef, tomato bullion cubes Half a box of rotini pasta About 8oz of heavy cream Lots of butter. Eggs A fairly well loaded spice cabinet. Lots of sauces (ketchup to fishsauce) One onion of questionable origin I can't really think of anything cohesive to make of all these ingredients. I don't want to have to go to the store because, I know I'll end up buying a bottle of something. I'm kinda having a rough day and just don't want to do that. I'm thinking I could always do spaghetti or groun ..read more

Looking for easy recipes that will help me understand the taste and texture of the quinoa and different ways to utilise it. submitted by /u/PurpleWomat [visit reddit] [comments ..read more

Last night I tried to make sauteed shrimp with zucchini and bell pepper, over brown rice. I chose this because it was the simplest hot meal I could think of. Pretty much impossible to screw up. I made the rice in my rice cooker — followed the directions on the package but it came out a bit hard and undercooked. Chopping and sauteeing the vegetables went fine at first. I had frozen cooked shrimp so I had to quick-defrost in a bowl of cold water. When I added the shrimp to the vegetables on the skillet they still retained a lot of water, which made the vegetables soggy. Had to keep cooking unti ..read more