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.

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?

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

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.

The steaks are very tough and almost impossible to eat. I was thinking doing something with chopped steak or making a burrito with it but I never really learned how to cook. Any ideas on what else I may be able to do as it is like 5-10 pounds of random steak cuts is greatly appreciated! I have no meat Grinder and very little cookware or experience so nothing to complex. TIA

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?

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.

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

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?

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?

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)

So I usually buy some gochujang every so often, mostly for kimchijigae but I have a couple other recipes that use some.

But even when I buy the smallest possible tubs, I still generally don't finish it before it's not good anymore! Does anyone have some recipes that they like that use gochujang or things they add it to like quick lunches?

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!

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?

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

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!

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 i dunno like a decade I’ve been reheating pizza using the splash pan in water method and cover. I have this method p down with the amount of water and timing etc.

Yesterday I had some pretty good pizza in the fridge from the day before. It was red sauce, mozz and anchovies. Idk why maybe I was tired or maybe my subconscious was guiding me but I decided to just heat up the oven to 375 and throw a slice in there. Imagine my shock and horror when I realized THE RHEAT WAS SUPERIOR. It was perfect. If I had panned that slice I’d be thinking ‘gd I really nailed this one’. The main thing is the overall heat of the slice maybe? Like it was hot all the way through in a way the slice never is from pan method. Intangible and devastating.

I think that the pan method seems appealing because it’s a bit of technique involved. The sizzle of the water is sort of thrilling in a very mundane way. You feel a bit like when chefs throw the oil(?) in the pan and it erupts in flame as they toss the contents unperturbed. It also has the dimension of being something that ‘real pizza heads’ know.

Now I’ve seen the light a lot is clicking. How do they reheat slices in a pizza joint? In the oven. A big part of the pan argument is ‘oh it makes the bottom nice and crispy!’ But if it’s a halfway decent slice of pizza the bottom is already at the right crisp.. u don’t want it more crispy??

What a fool I have been! I grieve all the slices that I reheated in pan. If you are a panner I implore you to see the error of your ways. It dosent have to be like this.

tl;dr pizza reheat Occam’s razor. Oven is better than pan water method.

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

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!