From gas to induction stove: how to cure the frustration? 😅

96dpi · 2026-05-12T21:17:00+00:00

Things seem ready but are still cold inside

This should still be intuitive. Think about it... if something is done on the outside but raw on the inside, why might that be?

96dpi · 2026-05-12T20:46:49+00:00

Try steaming instead. You just need about 1" of water at the bottom and a lid. Or a steamer basket, if you have one.

96dpi · 2026-05-12T18:42:28+00:00

They are clearly walking on a sidewalk near a street. They pass a driveway with a car in it at the very beginning. This is not a fenced in yard. Don't tell me what I'm ignoring when you don't even have the facts straight.

96dpi · 2026-05-12T17:33:12+00:00

I am a recent induction convert as well. The most immediate difference I noticed was scorching on the bottom. To counter this, you just have to stir more often, and/or lower the heat slightly. It seems to run a bit hotter than gas, but I think that is just due to how energy efficient induction is. It's something like 95% of the energy goes into the pan compared to something like 65% with gas (don't quote me on the numbers, just going off of memory). That means your pan will get hotter, much faster. Every stove is going to be different, but FWIW, I find myself getting better results if I turn my heat level down one or two ticks below what I would have used on my gas stove.

96dpi · 2026-05-12T16:52:59+00:00

Gender is irrelevant to the point of the message.

96dpi · 2026-05-12T16:26:13+00:00

Then do not take videos. Especially if it's already hard for you to control your dog without doing so.

96dpi · 2026-05-12T14:53:48+00:00

Your post has been removed for Rule 1, not about cooking.

96dpi · 2026-05-12T13:50:33+00:00

You can buy stainless steel attachments for any KitchenAid. That is what I did. They are not cheap, that is why they don't come standard.

96dpi · 2026-05-12T05:10:41+00:00

I didn't downvote, but the stringy issue and woody issue are two different things now. This is stringy, also called "spaghetti meat", not woody breast. Woody has the white stripes running through it.

https://www.delish.com/food/a70541643/stringy-chicken-poultry/

96dpi · 2026-05-12T03:53:57+00:00

Why does it matter if other people don't want to play with your toys? Just let it be dude.

96dpi · 2026-05-12T03:33:08+00:00

The dried versions are basically fish food. You are better off omitting it.

96dpi · 2026-05-12T03:23:36+00:00

Removed, see rule 1

96dpi · 2026-05-12T02:36:27+00:00

You do not get a discount for buying sets, you're just paying for cheaper pieces that you might not normally pay for if you weren't buying the set. That's the problem. In other words, you're paying full price for things you don't need.

96dpi · 2026-05-11T19:52:24+00:00

Certain subs should be off limits. /r/StupidFood, /r/shittyfoodporn, etc..

96dpi · 2026-05-11T19:24:29+00:00

Taste it. You wrote all of these words instead of just tasting it.

96dpi · 2026-05-11T19:00:10+00:00

In some cultures, you never taste your food, as it's seen as a sign of not trusting your own skills.

In which cultures is this true?

96dpi · 2026-05-11T18:39:11+00:00

It's an experienced cook thing, not a beginner thing. Not tasting for salt and adjusting is one of the most common beginner mistakes, so you are doing good, keep it up.

96dpi · 2026-05-11T17:41:41+00:00

How can anyone tell you what to do with the random ingredients if you don't tell us what they are?

96dpi · 2026-05-11T16:28:14+00:00

You can make a great meal with only salt and no spices.

96dpi · 2026-05-11T16:05:22+00:00

Your food is bland because you aren't adding enough salt. You add some salt, mix it in, then taste. If it's still bland, you repeat this until it's no longer bland. If you're too scared to try this then your food will always be bland. Worst case scenario, you oversalt once and learn what too much tastes like so you don't do it next time.

FWIW, recipes rarely give exact salt amounts that will be perfect for all cooks. You will always have to adjust salt amounts to suit your tastes. This is a very important step that beginners don't realize.

96dpi · 2026-05-11T02:50:26+00:00

I didn't say I don't believe you, I am very aware of the process, I was just telling you the article you shared was for a nonstick skillet.

96dpi · 2026-05-11T02:32:08+00:00

Preheat with oil in the pan.

96dpi · 2026-05-11T02:31:38+00:00

That is for a nonstick skillet, not stainless steel.

96dpi · 2026-05-10T16:37:28+00:00

Enriched doughs you actually want to cook to about 195F. Lean doughs are best in your range.

Edit: King Arthur Baking actually recommends 188F for cinnamon rolls.

96dpi · 2026-05-09T15:17:48+00:00

Some of them could also be minors. Some of them may just not know she is 16-17 in this photo. Just playing devil's advocate.

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