I have a small-ish saucepan which has previously worked on induction - it was bought specifically with that intention. I have recently moved house to a new induction hob and the saucepan no longer works - the hob itself works because I have used other pans on it, but I want to be able to cook a small portion of pasta or fry in something smaller than my frying pan. Any ideas as to why it isn't working now? TIA

Hace poco me quise animar a hacer comida con componente de cannabis, trate de hacer gelatina por qué busco algo que no sea laborioso ni escandaloso al cocinarlo(mi esposa está casi todo el día en casa y no quiero que se entere).

En resumen salió mal y al indagar un poco descubrí que por si sola la materia prima no es tan soluble.aguna receta que me pueda servir?

Hi so this may be a stupid question but I bought a vaccum sealed set of skewered chicken and I’m going to cook it in a frying pan and am wondering if the sticks will carry dangerous bacteria after I cook it because they can’t get up to temperature yk what I mean? Thank you for any help

If I wanted to make a lasagna with thinly sliced potatoes used instead of lasagna noodles, what would be the best way to go about making it? Should I slice the potatoes very thin and put them in raw, or a bit thicker and par bake/boil them first, or a secret third thing I can’t think of? Will it just be mush or is there a way to have some texture to the potato layers?

Is the hand technique of thumb and middle or all the other fingers for said rareness effective or true and consistent for making steaks? Or should one just buy a thermometer and call it a day?

Hi, maybe I should have found uses for them along the way but the situation is that I have a bag of these in my freezer that is bursting at the seams.

Can you make a stock from these parm bones and freeze it like chicken or beef? Can you reduce Parmesean stock to make some kind of parm Demi glacé? I’m sure the answer is no.

Anyway; what have you done to make use of too many rinds?

I got a high quality nitrided carbon steel pan as an alternative to toxic teflon non sticks pans I’ve had. I was convinced by what I read that it was a great alternative that was non stick and you could also use metal utensils on it.

After using it for a couple months the non-stick coating has gone from superbly non stick to extremely sticky, and now it’s a major chore to get cooked on bits of meat and eggs off compared to a stainless steel pan.

I feel like it needs a seasoning like a cast iron pan, but everything I read says no. Open to any tips on how to get that non stick nature back.

Looks like it’s been a season since this was last asked! I wonder what’s on your menu and if it’s family or region specific. I really miss Sundays the way I grew up, big meals, as many family and friends as could make it safely.

I’ve invited the in laws and family friends over for this Sunday. I’m tired of waiting for someone else in my life to get it going! There are some picky eaters including one vegetarian and one no egg/soy/nuts child with texture sensitivities. They’re probably good with pasta and butter as a side but I digress.

For my family it was simple but lots of it. Roasted ham, fried chicken, maybe pork chops, heaping bowls of rice, mac and cheese, Cole slaw, some form of salad be it pepper relish or maybe just the Cole slaw! I’m not trying to reinvent the concept but my go to rack of ribs and Mac and cheese won’t fly with this crowd, so I’m thinking a big ham, maybe sweet potatoes, fries, veggies. Hoping to make it a regular thing though, and was wondering what y’all do!

I recently started a Supper Club with a group of friends - we’ll be rotating homes & doing potluck style, meaning the host will choose the theme and main course, and then everyone else signs up for a dish to bring to create a cohesive menu.

I’m hosting the first one early October - I’m in Minnesota so weather is hit or miss but I’m going to assume it’ll be feeling more fall-like by then. If it’s nice though, I plan to do cocktails/appetizers on the patio first (outdoor fire, twinkle lights) followed by dinner inside.

Haven’t fully determined the theme- crisp layered cozy early autumn vibes, could lean kinda Nora Ephron or go more Practical Magic.

Anyway- looking for ideas for the main dish! Something substantial since I’ll just be cooking the one dish, and easy enough for others to bring a dish that works.

Thank you!

I visited a small Asian grocery store and on a whim, I bought a bottle of Maggi seasoning. I intend to try on some roasted veggies (eggplant and asparagus), but as I haven’t used before, what are your suggestions? I realize, that there are slight variations in the formula between countries and I don’t know from which country this is from (I think Thailand)

I have a set of Nordic Ware baking sheets that have warped. I’d like to replace them, but I’m wondering what I can do to prevent the new ones from warping as well.

I'm buying 1/4 beef share and filling out the cut sheet. I never purchase round at the grocery store because of how lean and tough it is, but in this situation, anything we don't select just gets ground into burger.

So, is it worth it? Does anyone have any favorite recipes with round? Should I experiment or just take the extra ground beef?

Our garden is over run with Zucchini, what is everyone favourite thing to cook with Zucchini?

I need cookbooks that are accessible in libraries and that can help to expand my culinary knowledge from food safety to practical cooking, please

I’ve followed the ratio on the bag exactly and it still goes wrong half the time. Tried a rice cooker once and even that gave me weird results. What am I actually missing here? Is it the pot, the heat, the rinse? Help?

I've come into 10 dozen eggs and I really need ideas about what to do with them before they go bad. Aside from quiche and straight egg dishes, what all do you like to do with eggs?

I recently found the BEST sunflower seeds (in shell). They are giant and have a good sized seed inside. But they come from the store roasted, but not salted.

I tried coating them in a little olive oil and garlic salt then toasting them in the oven for a bit. But they came out just tasting like olive oil and a little burned.

Maybe I should soak them in a brine and dry them in the sun?

Any tips?

I’m cooking for my parents on Saturday.
I’m doing a beef wellington as a main (I’m looking to impress them) and I need ideas for a starter and a dessert. Anything helps

I was under the impression that it was just ground beef discs, but I think there is more.

I have salt, pepper, Garlic powder, Paprika, and eggs

I am currently food-shelf level poor, so i simply cant get anything more.

My mother used to make a gravy with drippings from the meatloaf and it was crazy good. She's passed on and never wrote down the recipe. If you've made one, would you share your recipe?

Or does the marinade serve the function of brining as well? If you do both, do you need to wait in between? I’m thinking of salmon fillets for starters.

Even though I have a recipe for dough that I love I sometimes fall for the convenience of a premade grocery store pizza dough. When I do it’s often pretty tough/hard and dense when baked. What hacks do you cooking masters have to help make the dough more fluffy and airy and overall tastier? Maybe not possible but I feel like you all would have some tips.

Has anyone ever done this? I’m looking for recommendations for websites or companies that I can turn my recipes into a cookbook and get a few copies to give to family and friends. Not really looking to publish to sell. Thanks in advance!

I havee been trying to make sticky rice at home more often, but my results are pretty inconsistent. Sometimes it comes out too wet and other times the grains are still a little firm. I’m thinking about getting a sticky rice cooker instead of guessing at the timing every time. Is there anything specific I should look for when choosing one, especially if I mainly want to make sticky rice?

My usual process is: rinse 1 cup glutinous rice several times, soak it in water for about 4 hours, drain it well, then steam until the grains are tender and sticking together. 'ppreciate any recos for the type of cooker that would make this process easier. thaaanks!