!Cooking will become the new main LW culinary community. !AskCulinary, !Food, and !Recipes will be locked until such time we have a larger user base that can support those similar communities. We will periodically check in with each community to gauge whether it’s the right time to reopen. There will be a pinned post pointing user to join !cooking in each community.
This is not meant to be a permanent decision and we hope Lemmy grows to be able to support every niche there is.
Fucking lies. My mom has a special recipe for garlic and shallot soup that will leave you literally farting garlic vapors and it’s both delicious and could use more garlic.
Don’t use metal utensils on non-stick pans. You run the risk of scratching it up and you don’t want to be eating either the coating or cooking directly against the (usually) aluminium of the pan itself.
It looks more like you just burned the egg. Lower the temp. Eggs cook best at a medium low heat.
You also should still be using some kind of oil or fat in a non-stick pan. This whole video looks like how my dad cooks and he just drops the eggs into the pan because “it doesn’t stick.” 😮💨 It does. Use some oil or butter.
Depending on the pan, metal utensils are OK. The manufacturer will state what’s OK to use. I’ve had a brand the specifically marketed that metal utensils are OK.
This isn’t 1980’s Teflon any more (had my share of that stuff, lol, and why I have only 2 non-stick pans now, specifically for things like eggs).
Project Farm tested several pans a few weeks back, including. Scratch hardness test. I was surprised at how well some of them performed. youtu.be/N-eBmPSqd4g?si=2aDL1Z8YxjmSu_y7
Me too. There is always rice sludge on the lid of the rice cooker and dribbled down the sides if I don’t do at least one rinse. Definitely better texture too.
The washing away of some(…) microplastics and arsenic sounds nice, and I’m not concerned over the loss of whatever trace minerals white rice would even have.
White rice in the US is enriched with various vitamins, in a sad attempt to replace the nutrition stripped from milling away the outer part and bran. Better to just eat brown rice, though it also has more arsenic. Ah, isn’t modern food lovely.
The article does seem to accurately portray the findings of the peer reviewed research that it links to. Not saying that it’s infallible, but probably worth considering.
I believe the article, in the very narrow thing it actually claims, which is that the starches that come off of rice in washing don’t matter much in how sticky the rice is. That’s mostly down to what kind of rice you’re using. Short grain is stickier, longer grains are not.
I’m still 100% going to wash my rice because I don’t want to deal with the cleanup on that extra starch, it gets everywhere. And while I haven’t had bugs in my rice for a while, it happens sometimes.
When the rush happened from redditors joining Lemmy, they basically went and remade every single subreddit, not once on a single instance, but many many times over many instances. This is a problem, because now we have a ton of dead spaces across the federation that are useless.
I am for merging, because the userbase is too small to sustain multiple niche communities. Lock 'em up, boys!
This is exactly the reason why we’re exploring these options. We’re still somewhat trying find out how we want grow and form the cooking communities as a whole hence why we’re asking for community feedback.
It’ll grow over time as the Lemmy userbase grows. It’s not like people are cooking less, if anything we’re cooking more given the amount of knowledge available on the internet allowing us to do crazy creations we never thought of ourselves.
Since the pandemic I’ve gotten a lot more into cooking and baking, and it’s mostly with the help of guides and stuff from the internet.
I would make it mandatory to share the recipe, personally. That’s my growth driver; providing value.
This is true, but what we’re seeing is lack of content which doesn’t entice people to sub and slows down growth. The idea is that if we can get more people posting and more content, more people will want to sub and then hopefully more people will post and we can get to a point where all the communities can serve their own niches and thrive.
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)
You know how it’s sometimes kind of hard to find people to eat all your baked goods when you’re on a baking kick? Bake yourself and then it’s easy to eat them all yourself.
I’m proud of you. I’m sure it’s delicious. I have no doubt that you worked really hard on this, and the results were rewarding. I hope you enjoy the fruits of your labor. I even upvoted you.
My only suggestion is you might want to keep this one to yourself, and maybe really close friends and family. The world just won’t understand.
I might go so far to say the pictures should be able to do it more justice if you’re putting this out in the world. It does not look like it would pass muster for mass appeal as shown.aybe some bisection shots, or dressed up or something.
That’s why I didn’t post it in !foodporn. I didn’t exactly plan to post the pictures at the time I made it so didn’t really make it “pretty”. I was also planning to add a bisection photo but realized all the pictures I took had the layers messed up when I cut the piece out, so not worth posting.
that is what you get when you burn an egg, in my experience. I’m not sure why it’s happening no matter how low you have the heat, though.
Is it a super cheap, all aluminum (or aluminium) pan? If it’s very thin and extremely heat conductive, you might not be able to get your heat low enough to not burn the egg.
First thing I’d try is adding some fat to the pan before putting the egg in. Even with supposed non-stick, throw some butter in there.
Colby jack works well on lasagna. Gives the cheese a little zing. I’ve even used pepper jack one time and the dish was empty in 5 minutes with only 3 people eating it
Chicken fried steak is called that because it is steak. If you can’t afford cube steak, you don’t need to eat it.
The key here is to realize the cheese does not define the name. The cost factor I’m talking about is because of limited budget thanks to the ridiculous price of everything including gas to get to the store. I live rurally so my stores pretty much consist of gas station prices or dollar stores, which suck here they don’t carry half the stuff you might need.
I’m just a bit of a purest, things need to be a certain way for it to be a certain thing, not saying you aren’t doing a good job making dinner you do what you can with what you have. I get triggered every time I see anything put into a martini glass called a martini, you made a new thing give it a new name.
It could also be that my mother made six different casseroles all called Susie’s special, she had five kids to feed on a limited budget, she also procrastinated a lot so dumping things together and baking it was quick and easy.
I usually do use mozzarella for my lasagna. This was a case I had to use what I had since the mozzarella got eaten by my grandson and making the pizza the night before.
If it hadn’t been for the cheese hound that is my grandson, I would have been okay 😂. We buy him a package of string cheese sticks and he kills them in 2-3 days, then starts in on my shredded cheese.
Oh and btw, I only buy certain name brand things such as Philly cream cheese for my cheesecake, or Ragu spaghetti sauce for spaghetti or lasagna. Otherwise it’s either generic/ store brand or homemade. I even try to make homemade bread over store bought, but it tend to last a day versus a loaf from the store.
I wasn’t offended, I honestly thought you were. Lol
The thing is the lasagna we have here is not even the original recipe created by the Italians in the 1200’s. Like everything else, we Americans have bastardized the dish.
The traditional lasagna alla bolognese is a first course consisting of layers of thin pasta dough made with flour, egg and spinach; between each layer are ragù sauce and béchamel. The top layer is lightly sprinkled with Parmigiano-Reggiano cheese; the preparation is then baked.
I>I’m sure it turned out great with the cheddar, and if u have kids I’m sure they loved it!
It is good with the cheddar, please try it sometime and let me know what you think. I do have kids, although they are all grown now, but my step-daughter and my 2 year old grandson are living with us for the time being and the kids eats cheese like there is no tomorrow. It’s actually a wonder I had enough cheese to make this.
First don’t follow the instruction on the lasagna noodle boxes, if you want my recipe just ask. It’s better imho.
Second don’t use the ready to bake lasagna noodles, they don’t cook right, the texture is very dry making the pasta crunchy as well as making the lasagna very bland.
Remember don’t expect it to taste like frozen lasagna from the store, it may take a little longer due to prep time, but at least you know exactly what’s in it and you don’t have to worry about freezer burn or worry about it defrosting and being refrozen which alters the taste quite a bit.
It’s not a simple as you think. I am on a fixed budget due to being on disability. I get paid a $1200/month after rent, utilities, medicine co-pays etc I’m lucky to be able to afford to get to the store for groceries, mid month like now, I have no money to be able to just run and get something. I get food stamps, but I don’t get them until the 24th of every month, so I have to make sure my food supplies last until the 1st so I can afford to go to the store, which is 20 mins away.
Tex-Mex is good, but not sure about a Tex-Mex lasagna, might be interesting to try out.
The thing I love about cooking is you can experiment like that, take things out of the norm, after all that’s is what a chef who makes his/her own recipe does.
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