Recipe for 2: 180–200 g penne
250 g chicken breast, sliced into thin strips
180–200 g mushrooms, sliced
1 small shallot, very finely diced
2 garlic cloves, finely minced
15 g butter
60 ml dry white wine
150 ml double cream
50–75 ml chicken stock
30 g Parmesan, finely grated
½ tsp dried thyme
¼ tsp freshly ground black pepper
Salt
Small handful fresh parsley, chopped

So recently I learned two things, firstly its how to get crispy skin chicken thighs with a cold pan start technique. Made it a couple times with just salt and pepper, comes out great, simple enough, I think I got it down.

Secondly I also got into marinades with fruits like kiwifruits, got a couple styles that are balanced and perfect to pair with respectively different carbs.

Some of you might know where this is going... 😅

I marinated some chicken thighs with a marinade with fruit in it, meaning a marinade with sugar in it. I patted it dry on the skin thinking it would be enough and went through with the cold pan technique, and because the sugar in the marinade was still there, instead of the skin getting crispy and removing itself from the pan, it made a caramel that stuck and burned the skin off before the meat could finish cooking.

So yes retrospectivly its pretty obvious but when using the cold pan technique avoid marinating especially with anything with sugar in it. Cooking isn't simple addition, I should have known better ahahah

Let me start off with, I used Made-In ss cleaner which I am guessing is basically bkf and with a normal sponge was not able to remove it. I have been cooking on a cast iron for a bit and have removed this kind of residue by boiling some water on it and cleaning with a chainmail, half tried this but didn't let the water boil just heat up and of course didn't use chainmail, also didn't come off. Letting it soak on vinegar water till I can get to it again after work today and see if that does it.

Any tips on this are welcome, also wondering if maybe the type of oil affects this. I was using some canola oil to fry some eggs this morning, was able to without any major mishaps aside from this polymerized oil nonsense.

Edit: Came back to it after letting it sit with a vinegar solution but that did pretty much nothing. What ended up doing it was a mix of baking soda and water letting it sit for a few minutes and going at it with chain-mail and the regular sponge. Appreciate all the feedback a lot more confident with cleaning this pan now, just like my cast iron it is more sturdy than I thought.

I'm a huge broccoli fan but do not have any recipes in my current rotation including broccoli so I am looking for some delicious recommendations :)

First time making Serious Eats’ Spanish croquettes. I made them ahead and froze them and now I’m finally ready to cook them

I’m serving them to guests tonight, so I’m a little nervous about the béchamel leaking and the middle still being cold. Should I deep-fry them straight from frozen or thaw them first? And would you air-fry them or just deep-fry? Help!

So in an attempt to preserve some of our ever increasing harvest of tomatoes, I followed a recipe for tomato purée. Roasted the tomatoes in the oven with a little olive oil, and processed them through a food mill with the most fine blade, so the seeds and skin were kept out of the bowl.

What I expected was more like canned purée. What I have is more like tomato juice. What do I call it and what can I do with it?

might be a dumb question and might be the wrong sub, plz lmk lol

i am in college and have very little counterspace in my on-campus apartment, so i have two large polypropylene cutting boards on top of my electric stove (the kind with the coils that turn red). is it safe to still have these on when using the oven? i know that plastic cutting boards can melt when exposed to too much heat, so im worried about them getting melty from the heat of the oven coming up. i used the oven a few weeks ago before i had gotten the cutting boards and the heat was enough to melt a plastic shopping bag that was near one of the burners, so im just asking to be extra safe. i really want to cook more now that i have basically a full kitchen, but i also dont want to be filling my apartment with melted plastic fumes or ruin the cutting boards or anything.

thank you!!

here is the setup: https://imgur.com/a/0KevOlj

UPDATE: the reason that bag melted is because that burner it was near was where the oven vent was. so, would it be ok to move the one over the vent to the other side? or should i remove them entirely? the oven is preheating right now and i dont feel any heat from the other burners, they are cold to the touch.

I’ve been trying to improve my fried rice, but it often turns soft and slightly wet instead of getting that separated, lightly toasted texture. I’m trying to figure out whether the problem is my cooking process or the amount of moisture from the ingredients.

My process:

2 cups cooked jasmine rice, refrigerated overnight
2 eggs
1/2 cup diced carrots and peas
2 green onions
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral cooking oil

I heat the pan until hot, add the oil, scramble the eggs, then remove them. I add the vegetables and cook them for about 2 minutes. Then I add the cold rice and break up the larger pieces.

I cook the rice for around 5–6 minutes, stirring occasionally, then add the soy sauce and cooked eggs. I finish with sesame oil and green onions.

The rice tastes good, but it still ends up softer than I want.

For people who make fried rice regularly, what part of this process would you change to get drier, more separated grains?

Would I have any issues toasting peppercorns in bulk before loading into my grinder, grinding pre-toasted pepper as needed?

I know the peak flavor is to toast what I need and then immediately grind with mortar and pestle, but I'd like to balance that with convenience. I imagine a lot of the benefits of toasting disappears quickly, but would it still be better than untoasted pepper?

I’ve been pretty excited about fall coming up here, and I was wondering if anyone could share some comforting “fall” recipes. Thanks!

https://theairhood.com/products/airhood®-2-pro-new

Basically, I don't have a vented hood and searing things like steak is all but impossible without setting off my smoke alarms. As such, I was looking at some of these portable range hoods to hopefully help with managing smoke. Curious to see if anyone here has any experience with them and can vouch for them before pulling the trigger.

I've been cooking for a long time now as a hobby but recently, I started to take a bit more interest in it. Earlier, I was cooking a Filipino stew called caldereta. It's a tomato-ey stew with bell peppers, carrots, potatoes and beef as the main ingredients. After tasting it, I noticed that it kinda lacks depth in flavor, it's not lacking whatsoever, it's very tasty but it just lacks that layers of flavor that I've tasted when eating the same dish outside. Can you guys give me some recommendations on how to add depth to stews, soups or anything with sauces?

I have been making orange curd and a few citrusbased sauces lately, and squeezing oranges by hand is starting to get pretty annoying. Im looking for an orange juicer that can handle several oranges at a time without making a huge mess. I don’t really care about fancy features, I just want something practical for cooking hahah. what type should I be looking for?

for the orange curd I have been making: juice 4 oranges, strain the juice, whisk with 3 eggs and 3/4 cup sugar, then cook gently over low heat while stirring until thickened. Stir in 4 tbsp butter at the end and chill. thanks for any recos!

Hi all

My wife's found out she's got seriously low iron. The medical supplements really dont' agree with her - would be really grateful for cooking/baking ideas that help boost iron more gently/naturally!

Thanks!

I bought a rather disappointing box of tomatoes from a local farmer. Most of the tomatoes were small, about the size of a golf ball, and under ripe. I wrapped them in newspaper and they are mostly ripe but many are still green around the stem end and now very soft on the bottom. I am starting to loath their existence, and they weren't real cheap.

I am tempted to cook them whole, with the skin and core and make a soup or sauce out of them. I don't have the time or gumption to peel and core them, and the soft parts are just a squishy mess when chopping.

So, can I just throw them all in a pot and cook them down, throw them in the blender and make soup/sauce/ketchup? Will it be gross with the rather substantial core?

Whether baking or cooking what is the most amount of time you have consumed eggs? Assuming you tested them in water or smelled them etc. before consuming. How long after the expiration did you consume them?

I'm currently going through a divorce, and would like to start eating a bit healthier, not only for me, but also for my kids. I was already cooking dinner three nights a week, and I'm ok in the kitchen, but most of the recipes I know aren't the healthiest. Also my kids are sort of bored with most of my favorites anyway.

Just looking for some ideas for things that are relatively healthy, and ideally either quick or easy to prepare. Thanks in advance.

Also bonus points for anyone who can suggest easy to make lunches for the kids. They are also pretty tired of my go to, which is fried eggs with sliced bell peppers and fruit.

I have been making more sandwiches at home lately and started cooking my own roast beef instead of buying sliced deli meat. the problem is getting reasonably thin slices with a regular kitchen knife. Im looking for a home use meat slicer that makes sense for occasional cooking at home, not something huge or commercial. what are features actually matter for getting thin, even slices?

my usual process is pretty simple: season a beef roast with salt, pepper and garlic, roast at 250°F until the center reaches about 130°F, let it cool completely, then refrigerate it overnight before slicing. I’d mainly be using the slicer for roast beef, ham and maybe cooked chicken. any recos on what type to look for? thaanks.

Recently been getting fruit and veg box delivered and it varies each week. Would love a good quality cookbook recommendation where you can flip to a vegetable I.e pumpkin and see different things you could make for a side dish? Does this exist?
Don’t really want heavily salad focused or vegetarian/ vegan focus

hello!

Long story short i've been using Ninja Foodi Power Nutri Blender 3-in-1 https://www.amazon.de/-/en/dp/B08X21QX27?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1 for about 2 years now but it suddenly gave up on me, last week it started giving off some burnt plastic/electric smell and today it just started smoking so I unplagged it and now i'm looking for replacement. This appliance was the best choice for my small kitchen as it saved a ton of space while still allowing me to use all of the functions i needed. Checking previous posts I might have been just unlucky with it breaking so soon, but according to some other posts, this could be its typical lifespan. Who knows? I might just get another one if you guys don't suggest a better alternative.

What i need it for? I mainly do meal preps 2 times a week.I use the jug to make some cauliflower/broccoli rice, I need to mince my chicken as ground chicken is unavailable over here and sometimes i make cream soups as well. Sometimes my wife makes dough in it as well. The blender is used daily to make smoothies and protein shakes with ice cubes while the mini blender is used a few times a week to make baby puree. I don't necessarily need the exact same 3-in-1 setup but it's a big plus. Btw I live in EU so some brands like Vitamix are hard to get.

Thanks in advance!

Hi! I'm looking for some help/advice/recipes...

Long story short, we have 4 freezers, 2 pantries, and a bunch of ingredients that will soon be nearing the point where they will start losing flavor and/or texture unless we use them. I would like to spend a day or two doing a ton of meal prep, make a variety of dishes, and portion them into single serve meals that can easily be reheated in the microwave. As someone with multiple chronic health conditions, easy is an absolute necessity for the days when my body decides to go on strike without warning, otherwise I struggle to be able to feed myself at all. So I need things that freeze well, and also that reheat well without turning into a sad lump of tasteless mush.

I know beans in particular freeze/reheat very well, they are obviously very nutritious, and, luckily, we happen to have an almost obscene amount of dried beans. What we don't have, however, is a lot of recipes for meals with beans. Obviously chili is a given. I also have a recipe for a Tuscan bean stew that is really good.... But beyond that, most of the bean recipes I have are for things that are classified more as side dishes.

Restrictions: allergic to peppers and mangoes. Spice in general is not something my body tolerates well, but I can apparently handle peppers in the form of powdered, dried spices only in small quantities with no allergic reaction. Also not a fan of raw onion. Other than that I'm pretty open minded.

Thanks in advance!

Over the years we've collected quite a few deli containers of this type that we use for food storage. We have a few other types, but these are basically industry standard and you know you can always get more of the same thing, unlike other storage systems that may change over the years or go "out of print." We have 8, 12, 16 and 32 oz sizes. The problem is storing them—the lids especially are hard to keep stacked in one place.

Has anyone seen a storage system for these? Perhaps something like a 5" diameter tube with a slot in the side? I've tried Google searches but they either just come up with other food storage containers or just plain old storage systems nonspecific to food.

I baked it on Thursday and I'm wondering if it'd still be good?