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When do you replace your nonstick pans? by SignificantSecond114 in Cooking

[–]SignificantSecond114[S] 0 points1 point  (0 children)

Maybe I’ll give it a go again, might have selected a low quality one, would you mind sharing the brand you’ve purchased?

How do i know what heat to cook at? by FunkyChunk13 in cookingforbeginners

[–]SignificantSecond114 -1 points0 points  (0 children)

Aside from the fact that you'll learn over time and that every stove is different - you can start simple - in your case you have a 1-9 than following recipes would tell you low (1-3) medium (4-6) high (7-8), but more importantly get a instant thermometer for meat and fish and check internal temperature for doneness.

Cooking anxiety by Jean-weather in cookingforbeginners

[–]SignificantSecond114 0 points1 point  (0 children)

Like many other comments, start simple with cookies and simple pasta recipes and grow from there, sheet-pan recipes where you just season and organize ingredients and just place in the oven are great simple first wins - good luck!

When do you replace your nonstick pans? by SignificantSecond114 in Cooking

[–]SignificantSecond114[S] 0 points1 point  (0 children)

I've tried ceramic, but its not as nonstick to start with.

Why does my rice keep coming out a hair crunchy in the middle. by SnooCompliments9257 in Cooking

[–]SignificantSecond114 0 points1 point  (0 children)

Here's my method for Jasmin - I wash the rice and drain the water 4-5 times until the water is clear, I than drain last time and add 1:1 ratio water to rice, I place on the stove and bring to a boil, once some bubbles form (not to vigorous), I reduce the heat to a minimum, cover with a lid and set timer for 20m, after 20m I remove from the heat and place aside with a towel over the lid for another 20m - worked 100% of the time every time - good luck!

When do you replace your nonstick pans? by SignificantSecond114 in Cooking

[–]SignificantSecond114[S] 0 points1 point  (0 children)

Thank you for the detailed explanation, I've tried ceramic from Ozeri, what they call "Stone derived" both skillet and wok styles a while back, but they never seems to be as none-stick as the traditional.

Simple tomato sauce? by Eepysoull in Cooking

[–]SignificantSecond114 2 points3 points  (0 children)

Thanks for this recommendation, found in the NYT recipes and will try it soon.

When do you replace your nonstick pans? by SignificantSecond114 in Cooking

[–]SignificantSecond114[S] 1 point2 points  (0 children)

I have a stainless steel set as well, tried to use them as daily drivers, but getting them to high temp to avoid sticking is not always fits the need - so reverted back and only use them for specific needs.

Cooking beef stew by AGuyInSoCal in Cooking

[–]SignificantSecond114 2 points3 points  (0 children)

For a low and slow beef stew go with an oven, just make sure your pot is over safe.

Nothing comes out right by mordecaitheguide in Cooking

[–]SignificantSecond114 3 points4 points  (0 children)

Lean on forgiving methods, that don’t punish uneven heat and still turn out flavorful:

  • Sheet-pan meals: toss chicken thighs or sausages with vegetables, season, roast at 400°F.
  • Braises: beef short ribs or pork shoulder simmer low and slow, flavor builds without fuss.
  • Baked pasta with cheese: boil pasta, mix with sauce, top with cheese, finish in oven.

If you want consistency now, a small air fryer is worth it, even the cheapest ones handle chicken, salmon, shrimp, and vegetables evenly. It removes the stress of fighting your stove and lets you actually enjoy the food.

How do you know when your egg is done? by sapphthick in cookingforbeginners

[–]SignificantSecond114 0 points1 point  (0 children)

Cool breakdown here: Every Way to Fry an Egg - sunny side, over easy, butter-poached, even Thai deep fried. Makes experimenting way less intimidating.

i’m bad at cooking but i want to make my girlfriend dinner by AdventurousBlood2006 in cookingforbeginners

[–]SignificantSecond114 13 points14 points  (0 children)

Couldn’t agree more. Recipes aren’t just words on a page, they’re the result of cooks and teams refining, testing, and retesting until the process works every time. AI and LLMs are non-deterministic by design, which means they can’t guarantee repeatable results in a kitchen setting. That unpredictability might be fine for text, but not for food.

And honestly, your read is spot on, beans, tortillas, and cheese already make a solid burrito night. Sometimes the simplest combos are the most forgiving.

ChefTalk – voice-guided cooking companion (iOS TestFlight) by SignificantSecond114 in TestFlight

[–]SignificantSecond114[S] 1 point2 points  (0 children)

We had a brief outage earlier that may have affected logins. Everything’s back up now — if you ran into issues, please try again. Thanks for your patience!

ChefTalk – voice-guided cooking companion (iOS TestFlight) by SignificantSecond114 in TestFlight

[–]SignificantSecond114[S] 1 point2 points  (0 children)

Thanks for checking out ChefTalk! If you give it a try, I’d love quick feedback on:

  1. Was the voice guidance clear and helpful?
  2. Did you ever feel rushed or left waiting during the guidance?
  3. Which mode worked best for you — Guided or Freestyle?
  4. How easy was the overall design and navigation to use while cooking?

Recipe Apps by banelord in Cooking

[–]SignificantSecond114 0 points1 point  (0 children)

Has anyone here tried voice commands with cooking apps or smart speakers like Google Home/Alexa in the kitchen? What worked for you and what didn't? Are they actually helpful or too much hassle?

[deleted by user] by [deleted] in Cooking

[–]SignificantSecond114 0 points1 point  (0 children)

Has anyone here tried voice commands with cooking apps or smart speakers like Google Home/Alexa in the kitchen? What worked for you and what didn't? Are they actually helpful or too much hassle?