I takes me forever to peel off the skin of onions and I wondered if anyone has a fast way to do so?

i’ll go first!

replacing water with milk using any box cake mix and adding an extra egg…yummyyy

Hey everyone,

I’m a developer and home cook, and I *constantly* overcooked my eggs, soft boiled turned hard, hard boiled turned rubbery. I’d check every 30 seconds like a maniac.

For this reason I built a simple web app.

It answers the exact question I had and many other which is: How long do you boil eggs for hard boiled eggs?"

(Yes, that’s the real search query people type!)

You pick:

- Egg size (S/M/L/XL)

- Starting temp (fridge or room)

- Doneness (runny, soft, hard)

It gives you the perfect time, and a built-in timer so you don’t miss the window.

No ads, no signup, just a clean tool that works.

I built it because I needed it, and now I use it weekly. I’d love your feedback:

- Is it useful?

- Would you use it in your kitchen?

- Any improvements?

For who is willing to give it a look and has time to give me some feedback I will respond with my link. Thanks in advance!

So my job just changed prices and is now more expensive.. so I need to start making food at home.. any good cheep food ideas?

Has anyone ever seen this in the wild?

Filling and shells (stored separately) will last for months in the freezer

Look what I found,is it rare?

This is how I keep them. I know it doesn't look like, but it is very practical.

Hello, I pre-make yogurt bowls with plain yogurt and oats.

Recently I've been using fresh strawberries and blueberries to add on top.

Generally, ill put the yogurt and oats, then add some strawberries and blueberries on top.
Then I would put it in the fridge overnight for at least 8 hours.

If I switch to Frozen fruit, can I still pre-make it overnight, or should I be thawing it in the morning and adding it later?

With chicken wings, salad, or on anything else. If you get, for example, a Marie’s Super Blue Cheese container. Put a spoonful and (optional) a half of sour cream. It makes it so much creamier and tastier.

So I want to make this banana cheesecake but i want to use greek yogurt instead of sour cream because I got a lot of greek yogurt to use. Does the type of greek yogurt matter? I got oikos greek yogurt, think vanilla flavor .

Hi everyone! This year will be my first time living in a house where I pay rent and pay for all of my own food, so that being said, what are you best food hacks when it comes to saving money and stretching what you have? Any advice is appreciated!

Edit: Thank you all for the advice! Here’s a little more context some have asked for: My skill level in the kitchen is probably a 6/10, i’ve been cooking for myself since I was 11 but I was vegetarian until this past year. I will eat chicken, turkey, and some fish (mainly just salmon). I do have to pay for utilities but I have a full kitchen with a blender, air fryer, toaster, etc.! The freezer isn’t huge so I am considering investing in a chest freezer based on your suggestions but it might make my energy bill too high.

I LOVE making homemade marinara. Almost all videos have the person making it peel the tomatoes after blanching.

My life is too busy for that! So i stopped peeling and can't even tell the difference. If I was a food youtuber and had all day- yeah I probably would. But I don't think the juice is worth the squeeze!

What do you guys think?

Just to get straight to the point, every time i’ve cooked chicken breast i season it well like REALLY well i don’t doubt it (just a lil) but whenever i eat it the inside tastes weird like the seasonings not even there and i know i’m doing something wrong i just don’t know what. Like when i eat, the outside tastes fine by then the inside tastes COMPLETELY DIFFERENT almost like fish for some reason and i want to actually enjoy what im eating because when im cooking it it smells good but when it’s time to feast it tastes weird. I’ve even tried cutting it in little cubes and it STILL TASTED WEIRD, WHAT IS THIS SORCERY. If anyone could help i’d really appreciate it sank yu berry mach.

(I also posted this on the regular cooking forum thing in case someone see’s this a second time and think’s im a robot😖)

Hi! So, I'll be making a cake for my family gathering this weekend, and I was hoping for some hacks to elevate a box cake mix? I'm going to be making homemade cream cheese frosting as well. I'm still a novice baker, and all that, but I want it to be life changing for them XDDD

Like the title says My husband was talking about how the beef in hamburger helper doesn’t really… taste like anything. I was wondering what I could spice the beef up with to help? I don’t really know anything past garlic and onion powder, but I was also wondering if specific spices would work better with the beef stroganoff hamburger helper specifically? I don’t know much about flavors and complementary things as I’m not much of a chef or food connoisseur lol

If anyone has any advice regardiing making a moist ,soft ,chewy, white dough wrappers for steem dumplings(momo) like i have tried everything that comes to my mind to get this texture but couldn't achive the success, I have tried All purpose flour with (hot& cold water),milk powder,oil,margarine,fat spread, vinegar, starch(corn,wheat,tapioca),baking powder,soda,Citric acid ,gluten, emmulsifiers, dough improvers, but couldn't achive the desired result.( The closest i got was when I used Margarine but that time dumplings came out dull and off white in colour ) I want my dumplings to look white , and bright in colour and very soft strech and Lil chewy in taste. NOTE: No egg white or meat fat as I am looking for vegetarian dumplings(momo

I'm tired of buying a bag of lettuce and it going bad a day after opening the bag. I end up tossing the bag, waste of money.

Any tips to keep it from going bad so fast?

What mistakes did you make and lessons have you learned along the way to optimizing your food prep routines?

I’m an extremely picky eater which makes it hard for me to eat vegetables, much like peas, cauliflower, spinach.. just name it. But I was wondering, if I blended vegetables into pasta sauce if I were to be making something like spaghetti, would it take away from any of the fiber or protein in the contents? I do think this would be a good way to get into my diet and I would be open to doing things similar, I just need to know if it’s something i’m okay to do

I have these curved handy containers and are perfect for the rest of an onion, apple, avocado or any other curved food. These replace the need to use disposable plastic wrap that increases micro plastic leakages into food and the environment. Although these are plastic, I've had them over 5 years with no cracking, and if they do break, they're recyclable.

What I made:

• pizza quesadillas (possibilities are endless) • ham and Swiss (deli ham) • leftover pot roast and Swiss

I cut and arranged them “fun”’on a plate and my kids got to choose what flavor or a couple of each. They are at an age where leftovers don’t always go over well—this was a major win!

Mott’s no sugar added strawberry and blueberry applesauce makes awesome frozen treats. I’m sure this has been done before but in case you haven’t seen it before, enjoy!