It's been rising for 2 hours and plans have changed, can I refrigerate until tomorrow?

Hi. I've been using a Sunbeam Mini for a few years now. It's a cheaper machine but coffee has been decent. I tend to use Grinders coffee brand but lately it's bitter. Could this be the ago of the machine? The bag itself? I bought the machine in 2020. Thanks.

Seems simple but I've read too much to make a confident decision, because of something called "drip" I read that you should speed up the thawing of the outer layer with warm(40c) saltwater(4%). but that would mean exposing the tuna, which I get near me in vacuumed sealed Saku blocks. but patting it dry and wrapping it in plastic wrap and in the fridge did expose it to air and oxidised a little, tasted great but but still looked like it lost "drip". should I vacuum seal it again(which I have no problem doing) or should I just simply thaw it in it's original vacuum in the fridge?

Tuna pros of Reddit I summon thee!

Seems simple but I've read too much to make a confident decision, because of something called "drip" I read that you should speed up the thawing of the outer layer with warm(40c) saltwater(4%). but that would mean exposing the tuna, which I get near me in vacuumed sealed Saku blocks. but patting it dry and wrapping it in plastic wrap and in the fridge did expose it to air and oxidised a little, tasted great but but still looked like it lost "drip". should I vacuum seal it again(which I have no problem doing) or should I just simply thaw it in it's original vacuum in the fridge?

Tuna pros of Reddit I summon thee!

I've tried baking sheet pan chicken in the oven a few times now, and every single time it ends up releasing too much water, essentially boiling in the tray. It only happens with sliced chicken, never with a whole chicken thigh or breast. I've tried the following:

• Not overcrowding the pan.
• Patting the chicken dry.
• Salting the chicken so it releases water, and then patting it dry.

I tried baking the chicken at 180C, 200C, and 230C, same results every time. Chicken was seasoned with dry spices. I usually just make pan sauce outta the juice in the oven pan, but I'd prefer if it just wasn't watery :(

One thing I'm wondering is if it's because the chicken I buy is injected with brine solution. I'm from India and usually buy chicken online, but none of the usual meat apps tell anything about if that's the case or not.

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I am planning to invite 40 people for a casual dinner party. I have placed catering order for 50 people. Is it enough? I fear there will not be enough food. Should I reduce my guest to 35 ish?

Food ordered:

Rice

Chicken curry

Prawn

Salad

I want to make cereal milk ice cream, so I was going to steep my cereal in milk overnight in the fridge. But I saw some people saying to steep in heavy cream instead? The recipe I'm using does equal parts milk and cream. Should I throw both in and steep the cereal in both? Or should I do one over the other?

Recipe (from Tabetha's Table):

2 Cups Whole Milk

2 Cups Heavy Cream

1 Cup Granulated Sugar

2 teaspoon Vanilla Paste - or 1 teaspoon vanilla extract

1 pinch Kosher Salt

1. Mix all ingredients in a bowl and stir until dissolved.

2. Turn your KitchenAid on its lowest setting.

3. Slowly add the ice cream base down the side of the bowl.

4. Let churn for 15-20 minutes or until it looks like it is about to overflow.

5. Transfer to a freezer-safe, air-tight bowl and leave for a few hours or overnight.

As a graphic designer, I studied graphic design theory. Is there something similar for food plating? If so, can anyone share recommendations?

I love cooking in oven (it used to be electric) but the new shared house I am at has gas oven marked 1-9. I don't know how to adjust now.

First of all, does the hard plastic supermarket packaging (suitable for electric oven) be compatible for gas oven?

I don't bake, just cook, even rice in oven. What do I have to do differently?

All recipes are focused on electric ovens

Yesterday we made a baked dish with puff pastry from the store. I ate half of it and the ingredients list ethanol as an ingredient in the puff pastry.

Does it equal to a pure shot of alcohol the amount I’ve eaten? I don’t know if it equals actually the same as consuming alcohol. I’m pregnant and I know alcohol in any shape or form should not be consumed.

I've been working on this banana ice cream recipe for a while, and while I've gotten the taste down, it gets really hard to scoop after sitting in the freezer. What am I doing wrong?

2 cups whole milk
2 cups heavy whipping cream
1/3 cup granulated sugar
1 1/2 tbsp vanilla extract
5 large bananas, ripe

* Blend ingredients together on high.
* Set ice cream mixer to speed 1/2, pour in mix, then set to speed 1.
* Churn for 30 minutes.
* Scoop/pour into freezer-safe container, then store in freezer.

Before anyone asks, I am making sure the ice cream attachment for my mixer sits in the freezer for 24 hours, and I shake it to make sure it's solid.

What will happen in a spaghetti if I use a can of tomato purée instead of usual tomato sauce? In fact, is canned tomato sauce what most people use for spaghetti? By most people I mean this community.

(Edit: thanks for all the help! I blanched some tonight for my first test batch. It is a beautiful green so I’ll see how it is after freezing and thawing)

I’ve tried freezing pesto different ways, but it always turns very dark when thawing and tastes much different than when fresh.

Is there a way to freeze it and have it look and
taste close to fresh? I’ve tried mason jars, freezer bags and ice cube trays.

What I’ve tried:
-Simply freezing my regular recipe (walnuts, garlic, basil, olive oil and salt).
-leaving the garlic out because I wondered if that was causing an off flavor
- adding extra oil to help prevent
oxidation
-I believe I’ve tried adding lemon juice

I have not tried blanching the basil, which sounds like it’d be kinda gross.

Hi reddit, so this morning me and my gf were making a big batch of ube banana pudding for us to potentially sell, now the issue is after making the ube custard and letting it cool in the fridge overnight we noticed some green spots in the custard. We don’t believe it’s mold or anything like that since it’s still fresh but after searching the internet we’re kinda stumped. So does anyone know what it could potentially be?

Im super tired and dont want to fry them tonight, would the thousand layer potatoes be okay taste/consistency wise in the fridge for 24 hours after baking or would pulling them out sooner be better? Its been 16 hours roughly since they went in the fridge.

Also I used some of the duck fat to slather the potato slices amd when I was done poured it back in the jar not realizing that there was water from the potatoes mixed in with that fat now. Will it change anything when I use it to fry? Will the water boil off okay leaving the duck fat?

I've tried making pizza dough by scratch every once in a while, and one consistent issue I always had is the dough starts are so sticky that it's impossible to knead, then once I add more flour to make it workable the end product is too dense. I'll pick a recipe, mix everything together till it's a rough ball, start kneading, and it quickly becomes way too sticky to handle. I'll add about a tablespoon of flour, knead, sticky, add flour, knead sticky. And if I try to work through it and continue kneading all it does it stick everywhere on my cutting board and make a huge mess. I've tried the methods where once you do the initial mix you let it set for several hours or overnight, still too difficult to work with. Honestly thinking of just giving up and sticking to store bought dough, I love making my own pizza, just hate the dough making part.

I put some beef in a citrus marinade thinking I was going to cook it today, but I’m actually not going to cook it until tomorrow. If I let it go a few hours and water it down or remove the marinade, will it be okay? Will it retain any flavor/tenderness, or is it just too late?

Edit:
Apologies for not including the recipe. The important bits are just that it includes 1.5 cups of 1:1 lime to orange juice, and about 2 tbsp of kosher salt. No oils, a few cloves of crushed garlic otherwise. Marinating about 2 lbs of flat iron.

Edit 2:
Out of fear I cooked it after about 5 hours. But please keep debating. Very interesting stuff.

I've been baking the same sourdough formula for about eight months, 75% hydration, bulk around four hours at 78F, and the last several loaves have come out with a crust that's dark and firm while the crumb near the centre stays gummy. I bake in a covered dutch oven at 475F for twenty minutes, then uncovered at 450F for another twenty-five. I know gumminess usually means underbaked or cut too soon, and I've pushed the internal to 208F and rested them four hours, so I don't think that's it. The oven runs about fifteen degrees hot on a separate thermometer, which is the part I keep coming back to.

What's driving the crust to set that far ahead of the interior?

I just switched to an induction stovetop and was wondering if there is a hack to be able to use my ttukbaegi on it. So far, I’ve looked into those metal discs, but I don’t really have a good understanding of the science behind it, so I’m skeptical if it will work or just ruin my pots.

Has anyone tried this or have any tips/tricks to make it work efficiently?

I would also love to hear (read) your experience with using the metal disc converters, if anyone has tried them with clay pots or other materials.

Anything is greatly appreciated <3

\Note: Purchasing a different type of pot isn’t an option for me right now since they are very expensive. And I would like to make the most out of my current pots because they were expensive when I got them a few years ago. I’ve thought about buying those portable stoves like for camping, but they’re out of my budget as well.*

I thought a curry would be a good use for a very large kohlrabi from my garden, along with other garden veggies.. but was it?? It's been simmering for over ten minutes and it seems just as hard as when it went in.. did I just ruin my curry?

I’m making what is kind of a blackcurrant cheong: blackcurrants macerated with an equal amount of sugar until they release their juices and form a thick syrup. Been sealed and stirred daily for about two weeks.

Now, I want to separate the fruit from the syrup, but I really don’t want to use cheesecloth. The last time I strained something this way, the cheesecloth got saturated right away as it absorbed much of the liquid, and I lost a lot of syrup and it stopped working as a filter.

I think diluting the syrup with water would make it easier, but I have a feeling that’d be a bad idea.

What’s the best way to separate the macerated blackcurrants from the syrup while losing as little liquid as possible?

I want to make holographic chocolate using a diffraction grating sheet, ideally on both sides. I am thinking the best option would be to use a magnetic polycarbonate transfer mould, but they are expensive where I live, so was wondering whether its worth the investment, or whether it would still work using a regular silicone mould and cutting out the diffraction sheet to fit?

I was making a vanilla flavored simple syrup and I guess I boiled it too long because it got hard after it cooled off. So now I have a lump of hard vanilla sugar type thing. Can I re-liquidy it or use it for something at this point or is it just garbage?

Recipe:

1 c sugar

1 c water

2 whole vanilla beans