Just a quick Mod post regarding submissions.
Lately the mod team is having to remove lots of posts for the same reasons; self promotion, or no discussion. We also have lots of new accounts with not enough karma posting and not following the submission requirements. We've had to ban several repeat offenders, so in a bid to reduce this we're going to make a few minor tweaks and also leave this post up as reference.
We also ask the readers of this sub to help 'self-regulate' - if you see posts that don't meet the rules please hit that report button to make our lives that little bit easier and keep this sub only full of good content.
The few tweaks we'll be making are just to make the rules easier to find, and present when submitting. Thanks to those that are following the rules and are reporting when they see self-promotion, or link spam with no discussion.
Hopefully these few minor changes and this quick reminder will help the quality of the posts you do see consistent :)
As a reminder for you all:
1. Basic reddiquette still applies here, don’t be a troll and be polite to others, even if you don’t agree with said opinion or method. People are here to learn, not to be shamed or insulted. If you disagree with something that was mentioned, please contribute by explaining why you think this is not correct or why you think x method is better than y, etc.
2. Link posts are allowed (and encouraged), but please make an effort to talk about why this recipe/ technique deserves to shared with the community, in the comment section of your post (by writing a reply to your post). Was it informative, easy to make, did it broaden your culinary skills, etc? Please do not just post a link and leave, as it will be removed, posting the recipe from the link in your reply also does not fulfill this requirement. Repeat offenders will be banned for 7 days.
3. You cannot spam us with your own blog and youtube channel unless you are an active and helpful member of this community. We will not tolerate self promotion and you must follow rule #2.
4. Product reviews and promotion of products from an outside source is not acceptable in this subreddit. That means you cannot post a review from another website or post a website promoting a product. You may absolutely discuss kitchen equipment/ specialty food items with others and provide links on where to buy those items (preferably from Amazon or other well known websites). Not following this rule will result in a permanent ban from this subreddit.
5. Please avoid posting things that are incredibly advance (for example sousvide cooking, molecular cooking, butchering a hind quarter of an animal, etc) to the average beginner cook. We want this subreddit to be a resource for new and beginner cooks. Reddit has a magnitude of other subreddits that can help out with more advance technique and discussions, go out and explore if needed.
6. The wiki is open and available to everyone to contribute, but you cannot add your blog or youtube channel to it without getting the ok from the moderator team. Make sure what you add is relevant, helpful and most importantly (when it involves recipes), delicious!
Just moved into my first apartment and my mom came over and brought stuff for sloppy joes. I didn’t have a big enough skillet for all the meat, so she told me to just use the cast iron skillet and it’d be fine. So I made it in my brand new cast iron skillet; I have no idea if it was pre-seasoned or not. Poured the sloppy joe sauce in there and yada yada. The sauce was most definitely in there for at least 30 minutes with cook time + leaving it while we ate and waiting for the pan to cool. I washed it and the next day (today) I noticed it was very stained; used salt and tried to scrub it off, but it’s still there. Only then do I turn to Google and realize you’re not supposed put any tomato-based sauce into a cast iron skillet, especially if it’s unseasoned, and definitely not more than 15 minutes. Plus the whole metallic taste that can happen from scrubbing and the acidity ruining the pan. Is there any way to salvage this or am I out a pan?
Here is my favourite recipe of zuccini fritters http://natalka-ua.blogspot.com/2016/06/how-to-cook-zuccini-fritters-marrow.html How to make these delisious fritters you can watch in video. Zucchini is an ideal food for health and pleasure. I love to eat them hot with mayonnaise.
My partner and I can never get it right, it's either undercooked or overcooked. Never, just right and juicy tender. Any thoughts? Would getting a laser thermometer help?
I'm talking diced chicken and chicken breasts etc.
We've only ever tried to cook butter chicken (not even from scratch, with the pre-made sauce) and chicken parmas (dish from Australia). We need help.
So this recipe for oven baked crispy wings said to use baking powder to help it crisp. But I accidentally used the baking soda and too much of it too. I tried to just make the batch work since I already used the sauce and chicken and don't have much sauce on hand. But two bites and I just can't handle the baking soda. Is there anything I can do to help fix at least the taste after I made them? It
Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is. Post your questions about cooking and links to easy recipes and basic techniques. Come to learn or to teach.