submitted 3 months ago* (last edited 2 months ago) by canthidium@lemmy.world to c/cooking@lemmy.world

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[QUESTION] What are your favorite spices to use in soups?
submitted 21 hours ago by AA5B@lemmy.world to c/cooking@lemmy.world

I use extra virgin olive oil for some cooking - where taste matters, but never knew what to look for.

Several years back, we did a taste test of brands and styles found in my grocery, and settled on one that was good, but they no longer stock it. Now I need to look for a new one but still have no idea what to look for, so what do you look for?

I used “Philipo Berio” brand robusto. I don’t know if that’s considered good but it tastes good to me and has a reasonable price. My grocery still carries the brand but not robusto and the other styles don’t have as much flavor.

Apparently robusto is not a thing, since no other brand uses that nomenclature, so what can I look for to find one with a strong flavor? How can I find a “good” brand without spending a lot? Is there a price sweet spot, like with wine?


I don’t have a super definitive recipe as I kind of winged this. Really good though!

  • 1-2 batches of whatever pizza crust recipe you use (I just used my regular bread recipe, added extra water, and did a pouliche the night before)

  • Paneer, cut into squares (marinated overnight in garlic, ginger, oil, lemon juice, and butter chicken sauce)

  • Store bought butter chicken sauce

  • Peas (I just cooked frozen peas in the microwave)

  • cheddar cheese, shredded

  • melted butter (about a Tbsp)

Preheat the oven to 475F, put your pizza stones inside it to heat up.

Rollout your dough on a silicone baking mat, and spread on the sauce. Top with paneer and peas, and cover with a generous coating of cheese. Brush the edge of the crust down with melted butter. Transfer to the oven, lowering temperature to 450F. Bake for 10 minutes, then broil on high until crust achieves your desired level of blackened (about 2 minutes for me).

Let cool as long as you can stand it, and enjoy!


Palak paneer

Punjabi-style samosa

This was my first time making samosa, and they're wonky looking but delicious.

submitted 3 days ago* (last edited 3 days ago) by ChamelAjvalel@lemmy.world to c/cooking@lemmy.world

He put lemon in the coconut (milk)
He fried the shrimp up
He put lemon in the coconut (milk)
He fried the shrimp up
He said, "Honey, I have but one little wish".
He said, "honey, for you to try this little dish".
He said, "Honey, taste this tiny shellfish."
He said, "Honey, C'mon try this little dish".

Aaaaaand, that is pretty much the only reason I wanted to post this, 😂. I think I pulled something laughing so hard when it came to me. 🤣

Anyway, it is really good. Like really really good.

10 small shrimp, deveined.
1/4 c. The thick coconut cream on coconut milk.
1 tsp. Lemon juice.
1 clove crushed garlic
pinch of ground ginger
a large handful of Rao's Fusilli noodles.

cook noodles then cool and set aside. Keep 1/4 cup of the noodle water.

fry shrimp in a tablespoon of coconut oil til well cooked. Add in coconut cream, ginger, and garlic. Cook for about a minute or two. Add in noodle water. Cook for about two minutes. Toss in noodles, add salt and pepper and continue cooking for two to five minutes, til thickened.

Why did I mention coconut cream? Well, because of this milk

It had a large chunk of cream on the top, and I didn't think about checking for it, heh. However, it was awesome, and worked beautifully. So why not add that bit of info? 😏


I went to the lady I buy vegetables from and asked for some mild, flavorful chilies. Cutting the first one I could tell they were not mild. When life gives you 500 grams of the wrong chilies, you make hot sauce. The flavor is great, but wrong for the dish I was making.

So, I rehydrated some dried chilies I had (which are very mild with a nice slight funk to them) and chucked it all in the blender with some garlic. It looks gross. In about 5-7 days there should be a sludge at the bottom, and watery goop at the top.

Once it will strip paint it goes into a saucepan for about 30-45 minutes to reduce. Then I will add salt and vinegar. It should be delicious.

submitted 4 days ago* (last edited 4 days ago) by Lemmeenym@lemm.ee to c/cooking@lemmy.world

The parameters of the challenge are:

Must use an instant pot.

Must feed 4.

Must be vegetarian.

Servings can be no more than 650kcal each. (Max total 2600kcal)

Must be storable/freezable.

The challenge is for a meal planning/food prep group so I'm using frozen or canned ingredients.

Here is the recipe I have right now:

1 box chickpea rotini (900kcal)

1 bag frozen chopped onions (120kcal)

1 bag frozen sweet corn (360kcal)

1 bag frozen peas (240kcal)

1 can sliced Spanish olives (175kcal)

1 can mushroom stems and pieces (60kcal)

1 can diced tomatoes with jalapenos (75kcal)

1 can condensed cream of mushroom soup (140kcal)

1 carton vegetable broth (20kcal)

Half teaspoon salt

2 teaspoons black pepper

It's a total of 2090kcal right now which is 523kcal per serving.

I can still add about 500kcal and I'm thinking about adding some vegetarian cheese because I'm concerned it won't be creamy enough. I put the tomatoes and olives in because everything had a a similar flavor and I thought adding some contrasting acidity would keep it from being bland.


I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?


I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that's why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).


I just got this using chatgpt:


  • 250 grams all-purpose flour

  • 5 grams baking powder

  • 3 grams salt

  • 45 grams vegetable oil or melted butter

  • About 180 grams warm water


  1. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

  2. Add the vegetable oil or melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

  3. Slowly add warm water, a little at a time, while stirring the mixture with a spoon or your hands until a dough forms. You may not need to use all of the water.

  4. Once the dough comes together, knead it on a lightly floured surface for about 2-3 minutes until it becomes smooth and elastic.

  5. Divide the dough into 8 equal portions and shape each portion into a ball.

  6. On a lightly floured surface, roll out each dough ball into a thin circle, about 15-20 centimeters in diameter.

  7. Heat a skillet or griddle over medium-high heat.

  8. Place a rolled-out tortilla onto the hot skillet and cook for about 30-60 seconds on each side, or until lightly browned and bubbles start to form.

  9. Remove the cooked tortilla from the skillet and keep warm in a clean kitchen towel while cooking the remaining tortillas.

  10. Serve the freshly made flour tortillas warm with your favorite fillings or toppings.

Also, if I plan to freeze do I freeze it after cooking? or before cooking when they're flat? or round dough balls?

[Recipe] Lamb Pie (lemmy.world)

And just in case the link doesn't work again, 🙄 , https://forum.lettucecraft.com/t/rosemary-lamb-pie/28337

Oof! Quite pained from making this, but meh, I'm in pain all the time anyway, 🤣 🤣 🤣 .

Anyway, this is quite good, and I do think I should have added a wee bit more liquid to it before baking, but meh, not a problem, heh.

submitted 1 week ago* (last edited 1 week ago) by MelonYellow@lemmy.ca to c/cooking@lemmy.world

Goes well with meats, veggies, tofu, rice, noodles (like he said)! I love this the way I love a good salsa and chimichurri – this stuff is like crack.

submitted 1 week ago by Freeman@feddit.de to c/cooking@lemmy.world

geteilt von: https://feddit.de/post/9297843

geteilt von: https://feddit.de/post/9297752

Has anyone experience how bad the proriatary software is on such machines? For Kenwood there is an app (Kenwood World App) which apparently guides you through the cooking-process. Does anyone have a idea for how long this app or other apps from similar machines will be maintained? Does anyone have experience of using such a device without an internet connection?

I am sure that there wont ever be a simple foss app which can connect to such a device, but how bad is it? I am worried that the new Kenwoods wont be as durable as the old one I had (had it handed down, was around 30yo), because the software will be discontinued.

Looking for people with experiences with such machines and their software-side.

submitted 1 week ago by Jeom@lemmy.world to c/cooking@lemmy.world

i followed the hand blender part of this(https://youtu.be/ZyOXoafZYT0) recipe. this only difference is i chopped my garlic a lot finer, i used 50/50 olive and vegetable oil and blended it longer.

i slowly blended it to make sure i wasnt adding too much oil but maybe i overblended?

ive tried his fix(adding aquafaba) but it didn't work, ive tried ice cubes and eggs but it doesnt work.

ive tried making a smaller batch with mortar and pestle and but it seems its just the fibers thickening it not an emulsification.

tl;dr: ive tried everything i can find but my toum doesnt thicken what do i do?

submitted 1 week ago* (last edited 1 week ago) by jordanlund@lemmy.world to c/cooking@lemmy.world

Ask Lemmy had a question on "How do you eat mustard?" and one of the responses was about Dutch Mustard Soup... which sounded intriguing.

Found a recipe, bought stuff, and an hour later...

Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I've never gone "Man, why did I make so much bacon?"

Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.

Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.

Chopped up, cooked in the bacon grease about 5 minutes or until translucent.

3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.

Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own

3 cups of broth, vegetable or chicken, I used chicken.

1 cup of heavy cream.

Cook that up for about 10 minutes or so.

Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.

Simmer until it's as thick as you like.

If you like chunky soup, top with bacon and serve.

If you don't like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.

Soup is more substantial than you might think, neither my wife nor myself were able to finish our bowls, but that may have been because I also made English muffins for dipping. Now we have lunch for tomorrow!

submitted 2 weeks ago* (last edited 1 week ago) by ChamelAjvalel@lemmy.world to c/cooking@lemmy.world

Huh! This is actually good.

Oat pancakes

Blend dry ingredients together.

1/2 c. Flour
1/2 c. Oat flour
1/4 c. Buttermilk powder
1 tsp. Baking powder
1/2 tsp. Baking soda
Pinch of salt

Date water

in a small sauce pan, boil 5 medjool dates with one cup water til the skins fall off. Take out all but two dates, and blend the dates and water til smooth. (note: you only really need two dates...Uh, I wanted to eat them after boiling, so I wasn't even planning on making the rest, heh. That just happened as I really wanted to use the water in something).

(Substitute the date water with 1 Tbls. sugar and 1 c. water if you don't want to use dates)

mix well date water, two tablespoons melted butter, and one egg into the dry ingredients.

cover and let sit for 15 to 30 minutes.

make pancake.

Spiced Cherry Sauce

(unfortunattly, no real recipe, but I bet the measurements will be close enough).

in a sauce pan, mix and heat

1 c. Cherries
2 Tbls. Water (add half a teaspoon at a time if you need more water)
2 Tbls. Sugar (add 1/4 cup or more if you want it sweeter).
Pinch of salt
1/2 tsp. Cinnamon
Pinch of ground clove

Cook over medium low heat til the cherries fall apart and the sauce thickens.

For the cherries, I used Great Value frozen cherry medley.

i did the dumb thing of trying to separate the skins from the pulp...Tlagwv osdi vsgi yigesvna (Cherokee: That was not that great). It took about three times as long to Thicken. Pshew! Also, was completely unnecessary as the mash tastes just as good as the sauce, Meh, was curious, and that curiosity was...erm...sort of satisfied. Heh!


Basically I bought a large thing of grapes when we already had grapes. We're eating them pretty much every day, but I'm worried that they're going to go bad before we finish them. Any suggestions on what we can do with them?

submitted 2 weeks ago by Araithya@lemmy.world to c/cooking@lemmy.world

I love making salad dressings from scratch, and also love eating hummus but I make very small amounts of these things. I also plan to move soon and will be donating most of my kitchen stuff when I do, so I’d like something that could be well loved by a new owner. Is there anything out there that fits the bill? Or even better something I might already have that fits the bill? I don’t have a blender, either. Already donated that one.

submitted 2 weeks ago by ray@lemmy.ml to c/cooking@lemmy.world

I picked up a Too Good To Go yesterday and it had six pomegranates among many other fruits and veggies (all for 4 euros). Most of the stuff I have a plan for but really not sure what do with with all the pomegranates. Most recipes seem to be using them more as a topping and I'll never use them all that way.

Any tips appreciated :)

submitted 2 weeks ago* (last edited 2 weeks ago) by ChamelAjvalel@lemmy.world to c/cooking@lemmy.world

Just made/created this for my wife. It still gets below freezing, so I'll pop this into her truck tonight after she goes to bed tonight. Will be a nice surprise when she leaves for work tomorrow morning, 😊

One slight little hiccup, it seems like it's a bit too soft, but it just may need to rest in the fridge for much longer. I just wanted to get it ready before she got home. Meh, she'll still like it any way.

Jesus! Thought the recipe was linked...welp, here it is again.

Caramel Swirl Fudge


I’ll read how a cooking oil will become rancid, or the oil in nuts, or the oil in whole-wheat flour. But I never notice. I never find that something has now become disgusting in that way.

(Although I’m not crazy about nuts to begin with, and I’ve never had a fresh one from a tree or anything, so it’s possible I’m reacting to something there.)

How much do you notice rancidity? Do the people around you detect it similarly?

Some discussions online mention rancidity in connection with supertasting, but I strongly suspect I am a supertaster because I have to go very light on most bitter ingredients, cut back on sugar in a recipe so it doesn’t just taste like sugar, find too much fat to be gross, and so on. [Reading about supertasting is such a blend of sadness and vindication. You mean grapefruits are genuinely supposed to taste good? And an avocado all by itself? And raw pineapple? Honestly?]


cross-posted from: https://linux.community/post/515275

I like making soups and porridges. I usually add salt and pepper at the beginning to add flavor. Recently, a friend gave me a bottle of soy sauce and Im experimenting with it.

What would it make more sense? to add the soy sauce with the other ingredients before the mix boils, while boiling or only to add it before serving?

Another question is: should I use salt if I use soy sauce? Apparently, this sauce has a lot of sodium.


I made a syrup from ground black walnut and sunflower seeds, but boy is it overly sweet. I do know I could use some form of flour (qinoa, amaranth, millet, all purpose, corn meal, corn starch, etc), but I'm curious if anyone might know of something I haven't thought of yet.

403 error (lemmy.world)

I have tried posting here multiple times but I keep getting a 403 error. Anyone else have this issue? I'm including a title with hashtags, a body of text and a picture. I can post in other places with pictures without issue.


my mom used to make this a ton growing up but i was rarely in the mood for it

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[QUESTION] What are your favorite spices to use in soups?

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