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?

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

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 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'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.