I used chopstick to place raw chicken into the air fryer, then used it to pick up the cooked chicken. I then ate the dish with the same chopstick afterwards, am i going to get sick now?

I hate the consistency of beans but they are low-key really filthy. How can I make them not have this consistency, like really soft and disgusting?

i hate when you have food at home but somehow nothing to eat lol
like i’ll have eggs, some leftover vegetables, maybe a potato or two, and still end up looking for something to order because i can’t think of anything to make with them.
looking up recipes doesn’t always help either. i’ll find something that looks good and then realize i’m missing 3 ingredients. i’m not buying a whole bottle of some random sauce just for one recipe i’ll probably never make again.
recently i’ve been trying to get better at using whatever i already have instead of constantly buying more groceries or ordering food. i came across ojafi while looking for recipe ideas, and it’s actually been pretty useful for those days when my fridge is full of random stuff but my brain has absolutely no ideas.
you can enter the ingredients you have and get recipe suggestions based on them, which saves me from scrolling through 20 recipes only to realize i can’t make any of them. it also has shopping lists for when you need a couple of extra ingredients.
it’s not like some life-changing cooking hack lol, but having a starting point makes it easier to actually cook something instead of giving up and ordering takeout.
anyway, what do you guys usually make when you have a bunch of random ingredients but don’t feel like going shopping? i need some ideas beyond throwing everything in a pan and hoping for the best.

Got 500g chicken breast, 150g Fat, 30g Liver, all minced and mixed up. Apart from that, using a puree made of 4 tomatoes and 4 eggs, to be mixed with the mince.

Unsure how much salt I should use for this dish, and should I salt my minced meat before cooking or should I add while cooking. Also guide for how much black pepper accordingly.

Kindly tell me the amount in Grams. Please help.

Need a little guidance how to make the stock & soup. I do have some chicken tips in my freezer. Do I need to defrost them before making the stock? I plan on getting more chicken parts today to add to the stock. Any tips or tricks would be helpful! thank you.

I want to learn how to make fried chicken but every recipe I follow the breading comes out soggy/soft instead of crispy. People have told me to use higher/lower temperature it didn’t work. People told me I wasn’t leaving it in the oil long enough so I left it in there until it was slightly burnt but it still came out soggy. My next test is buying by a thermometer and setting it at the temperature people keep saying is “just right” but I feel like I’ve tried different temperatures (I don’t have a thermometer to confirm) and it still came out soggy every time.
Do you guys thing the thermometer is going to fix it or maybe it’s something else?

Not sure if beef bone marrow would be better used in the instant pot or roasted and mixed into the final reduced sauce

recipe in question

https://sugarspunrun.com/the-best-white-cake-recipe/#wprm-recipe-container-13187

like i know this is a good recipe (pretty sure) and well... the way it turned out was it had like a bad texture i can't quite describe but i know it should not have been like that.. was not moist in the way it should have been.

what i came here for is mainly the adding the mix and milk into the creamed butter part.

how is this done by one person?

also i think i did not cream the butter right at all... i never seem to do it right either.... it was less creamy and more liquid. if that makes sense?

also the egg whites... i did not mix that in very well at all.... pretty sure i did overmix the batter too hence the cake texture being wrong. very wrong.

so can i just kinda pulse the egg white in a blender to make it easier?

so i definitely need some advice in order to do this right...

at least the frosting turned out good!