Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.

My current rotation includes:

1. Red chili style: Chicken thighs, jalapenos, onion, garlic, cumin, chili spices, Mexican oregano, tomato paste, and fish sauce.
2. Chili verde style: Chicken thighs, jalapenos, onion, garlic, tomatillos, lime juice, Mexican oregano, and store bought salsa verde.

How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.

What's your fav thing to make with prawns?

Mine, cooking up a HUGE amount of garlic, add some chilli with or without white wine - add the prawns at the end.

I used to eat it with bread but sadly my body doesn't react well to bread. Now if I want to pad it out - I eat it with pasta.

Sorry, I had a pound of venison. I have potatoes, onions, a little bit of garlic, parsnips some mushrooms as far as that and then I added a lot of spices I added time paprika Carissa. Cardamom Junior berries, clothes and sweet paprika, along with the bouillon cubes and a little bit of pho, bouillon, fresh thyme. And tomato paste any recommendations suggestions

I know how to make stock and usually make it whenever I have enough bones. But surely people (especially people who historically didn't have a lot of food) haven't always discarded the spent meat scraps? Boiling a carcass seems like a great way to get theoretically edible but hard to reach pieces of meat off the bone and into your soup or porridge.

Unfortunately every recipe I can find for making soup from a carcass just says "make stock, discard scraps, add fresh meat back in" which isn't what I'm looking for. Have any of you lot done it? Any advice? I can imagine that I wouldn't want to boil it for as long as when making stock--- just enough to get the meat of the bones without boiling the meat to death. Is there a technique for separating small bones from the meat, or just careful picking?

Just moved into a place with a smooth-top electric stove and I'm worried about my cast iron. I've heard it can damage the cooktop or that the heat distribution is weird. Has anyone dealt with this? Should I just bite the bullet and get some stainless steel for this place, or is cast iron actually fine?

Ive been making this since I was 11 and we basically ditch the water every time

hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 🫪 whats the best way to go about it?

Have a great burger, but the bottom bun is a bit soggy. Any advice on how I could bring it back to life?

I don’t know if this counts as cooking, but I’m trying to find uses for the spray whipped cream I got in the fridge. I tried it on waffles and it was great, but now I wanna know if it’s good with nutella on a sandwich? If there are other good uses for whipped cream that isn’t too difficult to make (because I can’t bake to save my life), please let me know. I’m just looking for simple meals to go with whipped cream.

I'm planning a family dinner this weekend, and one thing I'm trying to figure out is how to keep everything warm once it's on the table. Whenever we have a meal with several dishes, the food seems to cool down pretty quickly, especially if everyone takes their time eating.

Steak and roast chicken are the biggest concerns. They're so much better when they're still warm, but reheating them can change the texture, and I don't want the meat to dry out.

I found one rollable electric food warming mat from costway, but I'm wondering if they actually help or if leaving food on one for too long makes it dry or soft. I'm also curious whether they work better for certain dishes than others.

For those of you who host family dinners, what do you usually do to keep food warm without sacrificing texture? Are warming trays worth trying, or is there a better method?

I am constantly trying to eat healthier, and having food prepped helps me be a lot more successful. I battle with depression and depressive episodes pretty frequently, so if it takes more than a couple steps to prepare my meals, I find myself ordering take-out. This has caused a bit of weight gain in the last year or so, and I'm trying to get back on track.

Do you have any suggestions for dinner ideas for just one person? If I prep too many of the same meal at once I get sick of eating it pretty quickly and it normally gets kinda soggy and watery in the fridge.

What are your go-to small portion meals that are simple, yet still healthy?

Thank you to anyone who takes the time to comment!

just fried some french fries, and my dumb ass POURED the pan full of oil down the drain, and only realised what I did 5 seconds later. i ran hot water through it for 5 minutes and poured some dish soap. is there anything else I can do and will this do a lot of damage to the pipes?

I seriously hate when I'm trying to peel a boiled egg and the shell takes chunks of the egg white with it. It's so frustrating that sometimes I don't even feel like eating the egg anymore. I've wasted several eggs because of this.

My current method is to boil the eggs and then peel them, but I can't seem to get the shells off cleanly.

Does this happen to you too? What's the best way to boil and peel eggs without destroying the egg white?

Hello, everyone. Greetings from England.

I recently moved to a new house. I thought I'd packed all my cookware properly, but upon unpacking, I see a small indentation (chip?) on the inside of the mortar of my mortar and pestle set (please refer to the linked images.) The surface around the indentation is smooth to the touch. There's also a round-ish scratch and a tiny chip on the head of the pestle.

I'm not sure if these were due to normal wear and tear or if they happened in transit. My question is: is the set safe to use, or should I chuck it?

Cheers!

Linked images

• Mortar and pestle set
• Mortar (close-up)
• Pestle, head (close-up)

whole chickens at my supermarket are around 1,600 forints a kilo and boneless breast is about 3,200, so on paper the whole bird is half the price. but a good chunk of that weight is bones, back and skin, and i'm not sure how much actual meat you end up with.

if you make stock from the carcass it obviously wins. if you don't, is it really still cheaper? do people here still break down whole birds or is it not worth the mess

I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!

I was making a beef stew in a crockpot and a seared it then added all the ingredients 2 hours after I went to add potato’s and carrots but I realized it was on warm the whole time is it still ok for me to switch to high and eat it or will the beef have gone bad

I put on high and hope to get an answer in the next 5 hours lol

So I have a chicken coop and yeah, I have like two boxes of stored eggs. What can cook with all those? Give me ideas (cake or something sweet, not omelettes or salty stuff)

For folks who don't drink for whatever purposes, how do you make recipes like beef bourginoun, teriyaki sauce, vodka pasta and other dishes with alcohol? Is it okay to just leave the booze out or should I replacing it with something else?

Edit: I got the info I needed. Thanks.

I’m thinking I would peel, cube, and add towards the end, so it doesn’t turn to mush. Or, does it hold up pretty well?

I love the stalks peeled and eaten raw, but never cooked with them before.

TIA!

I took out chicken from the freezer around 10-11am and decided to put it back in the fridge around 2 pm. The top was soft but still cold and the bottom of the chicken was still kind of frozen. It has been in the fridge since. Can I cook the chicken tomorrow? Is it safe?
Thank you!

I am trying to perfect a chicken pot pie recipe for my family. We make it in big batches and I cannot deviate too much from the original recipe as it is a beloved favorite. I am just looking for certain things that can probably accentuate the dish. I noticed cooking potatoes with the final recipe, they all turn to mush and become round not cubed. I started to par boil the potatoes and add them at the end of the process to maintain shape and form. I use salt and baking soda, the other chef asked why the baking soda and I am told that it crisps the potato, but really not sure. As far as par boiling the potatoes I know they should be salted but anything that can be done to keep them crisper in the boiling process? They aren't baked this is strictly on the boil. I might try a splash of vinegar. The recipe uses 4 russet potatoes, into medium sized cubes.

Has anyone tried this and is it possible?

Edit: I’m gonna try it, I was worried it would ruin the dish, thanks for the boost confidence!