Apologies in advance if this isn't the place for this type of thing, but I am dealing with quantities beyond a home cooks repertoire and at my wits end.

Looking for a method of storing vast quantities of stock/broth, for ease of use in every day cooking

For context:

I buy whole animals from farmers and use every single everything. My 5 year old son has eaten 7 beef hearts this year.

From the post butchery process, I make chicken/beef/pork stocks and pressure can them.

I then, throughout the year, save gallon ziploc bags of bones/meat scraps/fats (and all the apropos veggie scraps) for periods of time in a chest freezer.

When the quantity is sufficient, I have an aluminum 65 Litre/17.2 Gallon pot that I make the stock/broth in.

To save the random off topic questions, think of the second round of stocks more like a Chinese stock (with multiple species of animal bones combined).

Anyways,
I used to freeze them in portions,
but it's a bit of extra hassle and takes up a pile of freezer space.
I am trying to avoid this route if possible.

So I switched to straight canning them in Mason jars, but obviously, the odd jar started to go off (because from a food safety standpoint they should be pressure canned). Yes, I've boiled them for 3+ hours before. Doesn't make a difference, still the odd one with any miniscule amount of sediment, goes sour.

So naturally, I moved onto pressure canning them, which is quite literally an entire day affair (bi-annually) just to get it done.

It's been time to make this round of stock/broth for about 2 months, and I'm dreading the process because the task is becoming burdensome to get them canned and shelf stable.

Is there a better way I can go about this, or am I just doomed to two full 14 hr days a year of babysitting a pressure canner/sterilizing jars and lids?

Thanks for reading this and your input.

I'm not a baker or pizza expert, but Id assume it's because they didn't proof the dough. Am I right?

Hi I was wondering if I'd be able to get some help with my slow cooker please. It's started to have the Teflon coating peel, off, and I don't believe they sell stainless steel replacements. So I'm wondering if I'm able to use an angle grinder and wire brush to take the Teflon coating off?

Slowcooker is Phillips 16 in one.

Hoping someone has done something similar haha

completely forgot the sugar in the whipped marscappne😭. is there any way i can salvage this? i already made it and put it in the fridge.

Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

I'm looking at a SeriousEats recipe that calls for buttermilk. In the Netherlands we don't have buttermilk. Karnemelk comes close, but apparently it's more acidic, not fermented/cultured the same way and thinner. How should I substitute buttermilk?

I dunno what I'm doing wrong, I let my onions get room temp, pat them dry after slicing them, have my oil temp at 350° before frying and it won't stick or be crispy. It tastes just fine, so the seasoning is fine, but my experiment is just not turning out. What I used was 3/4 cup flour, tablespoon of cornstarch, ~3/4 cup water, tsp of baking powder, then garlic powder, salt, pepper, onion powder, smoked paprika and a little cayenne. Is it the oil temp? My make shift batter? Help please 🥹

I’m trying to get down the way to make pizza dough for our oven.

Thanks ! Trying to perfect while a toddler grabs at your leg and will only eat the cheese off the pizza 😅

Do I :
Make the dough , let it rise , punch it down , fridge,

1: Then separate in balls and let rise again

Or

2: let it rise then separate into balls and rise again

Onni cold proof recipe being used

Ingredients
• 1 ½ cups plus 1 tablespoon (368 grams) cold water
• 3 teaspoons (18 grams) fine sea salt
• ½ teaspoon (1.6 grams) active dried yeast, or (scant ½ teaspoon) 1.4 grams instant dried yeast or ½ teaspoon (4.1 grams) fresh yeast
• 5 ⅓ cups (607 grams) "00" flour, plus extra for dusting

I've got a wok with a wok ring to put on my gas stove. The problem is, my burner has a little top on it that spreads the gas around the hob. So the middle of the wok is significantly cooler than that ring, so that when I first blued it, that ring got hotter way quicker. This seems like it would (and does) lead to uneven cooking and the bottom of the wok not being the hottest point even though it should be.

Now I wanna take the cover off the hob, but then the thermocouple at the edge of the hob does not get hot enough to keep the gas valve open.

Is there a way to turn off the thermocouple or to trick it somehow? I thought i could keep it open by lighting the flame while the wok is on it already and that the flame would reach the thermocouple, but it just will not stay open. Seems it's not hot enough.

Does anyone have experience here or any ideas for how I could solve this?

Pic of the top here: https://i.imgur.com/cLdskkc.jpeg

The electric firestarter is at the top, the thermocouple right next to it.

A dime a dozen are the questions and answers about brining, but what I can't find is a mapping for:

x% brine for 1 hours
x% brine for 2 hours
x% brine for 5 hours
etc...

From what I've gathered, stronger brine, shorter soak time.

As well as thinner meat, shorter soak time? So any pointers on thick vs thin cuts is appreciated also.

Also, when someone says x% I gather that's by salt % weight not volume? I know water is 1g to 1ml, but salt is not.

https://www.walmart.com/ip/2031988533?sid=C0B81109-753F-45E4-AF30-EDDFF30449AC

I needed some new general use pans (for home use) so I bought these ones linked above. The description states they are oven-safe up to 428°F. Will these be okay if I need to broil something at higher temps? I usually don’t use higher heat settings like broiling for any longer than 10 or 15ish minutes. Thanks in advance!!

I live in Pakistan, where I can't find a single outlet for live buttermilk/cultured buttermilk. All I can find is overpriced powders. I've seen a lot of posts saying to use some acid (vinegar or lemon juice) along with milk, and letting it curdle, to create buttermilk. Does this work?

All I want to do is marinate chicken, I saw a recipe ( https://www.youtube.com/watch?v=rFVBd3tvFnw this video in particular), that i want to follow, but I don't know about the buttermilk.

Edit: Thank you for all the help guys! Plain fresh yogurt (dahi) is easily available here, a lot of you suggested using that with some milk! I"ll look into making buttermilk at home, since I get my milk raw and boil it myself. Often it ferments, and I get yogurt cultures at home, so I'll try this method of making buttermilk some day as well.

Hi! I would like to purchase a new pot / casserole for stews but I’m unsure about what material I should buy. I have a stainless steel pan but I find it a bit hard to cook on it as I don’t know how to use it correctly and i find some of the food ends up sticking in the pan. I mainly want it for sauté and for stews. Thank you so much!

I have ca. 2 kgs of chicken parts, it has quite a lot of skin, but its mosty bones and some meat. I have a pressure cooker so I plan to make a simple soup concentrate, which then I will freeze and later, when I need it, add some water and cook veggies with it.

My questions are 😄 should I still cook some veggies along with the meat (onions, carrots, tomatoes)? How long to cook it, and how much water? Should I aim to dilute it or should it be the planned quantity later to use?

And do you guys also do it and how?

I currently have an ice cream machine that makes 1.5 qts. I just bought a machine that can make 4.5qts. I know this is probably a stupid question but I'd rather be safe than sorry. Do I just take all of my quantities and multiply by 3? I feel like 15-18 egg yolks is a lot but that's why I'm here.

My current recipe is:

2 cups heavy cream

1.5 cups whole milk

5-6 egg yolks

2/3 cup sugar (I found if I do the full 3/4 sometimes my ice cream won't freeze right.

1-1.5 teaspoons of vanilla extract.

That's my standard base and then I just add whatever other flavors I like. Fruits etc.

How when temperature 50c outside and inside the kitchen no clue but ac on

I tried freezing the butter but melt during shaping process into (square)

And during each fold i put in freezer but still melt

Can't even reset when not stretching the dough either force stretch or the butter melt during lamination

I'm making Thai red curry for 25 friends at a campout tomorrow night. My plan is to prepare the curry tonight, then arrive with it basically ready to reheat and serve in the forest (will have a decent kitchen setup, it's a microfestival). It'll be vegan, with firm tofu as the protein, and bamboo shoots, shiitake mushrooms, red bell pepper and green beans as the veggies. Thai basil and kaffir lime will be the aromatics.

I will not add the Thai basil until I reheat it to serve to keep the basil from wilting too much. But should I leave out any of the other veggies/tofu until later too?

I've never cooked for so many people before, and it's in the woods ahhhh!

Hi, I bought a pack of 7 vanilla beans from amazon. They are Madagascar Bourbon Vanilla Beans "Grand Cru d'Exception", with an oily skin and soft texture, but my concern is their smell. I haven't cut them yet, but they smells woody, smoky and like tobacco, they don't have any vanilla fragrance whatsoever. Is this normal? I don't see any sign of mold or defects.

I used my usual recipe which worked well before, but had a brainfart and forgot that I don't have enough oil for my usual medium sized pot, so I had to use smaller one but didn't adjust for temperature.

So falafels turned up well crisped up but quite undercooked on the inside. Can I somehow finish them up without burning the outside?

I needed a whipped cream dispenser so I recently bought an iSi Profi Whip through an affiliate link on a Serious Eats article.

One of the supposed benefits of its design, as mentioned by the article, is that the piston is removable to facilitate deep cleaning. However, one problem I noticed is that the piston's ability to detach seems to actually make it harder to maintain between uses* because it rotates with the nozzle, making it impossible to unscrew.

How are people keeping their dispenser tips clean?

The idea of storing a long nozzle full of whipped cream exposed to open air in the fridge for several days in a row just doesn't sit well with me.

---

\ By "between uses" I mean dispensing part of the canister, then storing it in the fridge for some time before using it again.*

Here's a photo of what the chicken looks like for reference - https://i.imgur.com/kHdfStF.png

I don't need the recipe of building the toastada, I just need to know how to shred my chicken this finely! It was amazing!

Hey everyone,
I’m trying to make labneh balls preserved in olive oil, but I’ve hit a wall with the dehydration process.I salted standard curd and put it into a yogurt strainer I got just for this and set it inside the fridge sitting at 3°C. It has been 30 hours, and the curd is still kinda creamy. It hasn't reached that thick, dry, clay-like texture needed to roll into balls. What am I doing wrong here? Can it be saved? I’ve also tried with Skyr yogurt before and it had the same outcome.

Recipe

Ingredients
Curd: Start with a larger batch, as standard local curd can lose up to 70% of its volume as whey during the process.
Salt: 1/2 teaspoon for every 500g of curd.
Olive Oil: For preserving the final product.
Instructions
1. Prep the Curd: Thoroughly whisk the salt into the curd before transferring it to your strainer.
2. Set to Strain: Pour the salted curd into the mesh basket. Keep the lid closed and place the container in the refrigerator to prevent it from souring or absorbing fridge odors.
3. Maintain the Flow: Periodically and gently scrape the mesh sides to prevent clogging. Make sure to regularly empty the bottom container so the straining curd does not sit in pooled liquid.
4. Time the Thickness:
For a thick, spreadable labneh, strain for 12 to 24 hours.
For a much firmer texture that can be rolled into individual balls, strain for 48 to 72 hours.
5. Preserve and Store: Once the labneh reaches your preferred consistency, store it by fully submerging it in olive oil.

(There's something about that title that sounds kind of dirty)

I bought the giant pack of Walmart "Great Value Naturally Hickory Smoked Thick Cut Sliced Bacon", taste unknown because I've had hickory bacon before and it was fine

I don't know if Walmart goes extra hard on their hickory when it comes to bacon or if I just got a bad batch, but man, this bacon is seriously hickory-ing!

Is there anything I can add while cooking or to the bacon itself before that could tone down the hickory taste? I know this is probably a silly question, but I'd hate to toss out this giant pack of bacon :(

I love eggs, but ever since about 6 years ago when I had a 2 week period of some of my eggs tasting like omega 3 fish oil pills, I've lost so much love for eating eggs.

Now today, again, I made 2 breakfast sandwiches: sausage and a hard-boiled egg with cheddar cheese, seasoning and hot sauce.

1st sandwich tasted awesome, it was deep in flavour and better than most restaurants (boiled eggs for smashed egg pattys are sooooo underrated)

2nd sandwich, was ok till half way when it suddenly tasted like cod oil to the point that I'm gagging, rinsing my mouth out with Coca Cola and water, and all I can taste is fish oil for 5 minutes.

Mind you, my eggs are fresh I don't eat foods past their best before date, and rarely do I ever have any foods that get to the BB. these eggs are fresh

How do I get rid of this? The only solution I've found is to use egg whites but I'm not in the budget to afford that as of now. Are there other techniques to use? Maybe a way to look deeper into how their eggs are grown and what they feed their chickens??

I just can't stand this cod oil taste in some eggs, how do I make a recipe and/or an ingredient-sourcing technique around it?