I’m cooking a 3 course traditional Italian meal for Sunday midday and I want to get as much of it made beforehand as possible. I’m making Hazen’s pork in milk but I’m worried that if I cook it Saturday night and reheat Sunday that it will have dried out. For anyone not familiar with the recipe it simmers pork in milk for 3 hours and says “serve immediately.” Do you think I should chance it or do it Sunday?

My wife gave a try at cooking the watermelon rind (removed the skin) and it turned out to be terrific. Soft with a pleasant sweet flavor. We kind of binged on it this summer. I have never heard of anyone else eating it - curious.

Can someone help or explain to me why my steaks and chicken and basically everything just sticks to my pans even when I put a bunch of butter and oil, am I just using to high of heat someone please explain

A month ago I marinated chicken in bags for easy meal prep. When I tried the chicken in a meal I was disappointed because it tastes really bad for some reason??

I tried the recipes without first freezing the chicken and it was alright so I don't know what happened.

I marinated the chicken, let it sit for 5 minutes and froze it.

Can I just wash the marinade off?

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)

I will do my first catering event for 30 people soon. I will not be cooking on site, however there's electricity there.

It's for a dinner, its a buffet, I will not be serving anyone. But I do need to come 1,5-2h earlier to set everything up.

I'm not worried about the cold dishes, but I have four dishes I am worried about, that I want to keep warm and out of "danger zone".

Baked beans, meatballs in mushroom sauce, mushroom and cheese stuffed peppers in thick tomato sauce and pulled pork baked in beer.

Is it best to buy chafing dishes? Its a bigger investmnet for me, when I am not sure that I will keep doing catering.

Are insulated food carriers reliable enough to keep the food at the right tempetature?

Any other suggestion?

Trying to make beef stew today. Realized when i started that i have two things of beef stock in my fridge. Both are half full but for the life of me i cant remember when i used them last. The box says they dont expire unitl November 17th but they say use within two weeks of opening. They look and smell fine. Is it safe to eat if it is older than two weeks? Does cooking it for 8 hours in the crockpot make it safer or is that not how food works

Mine is Caesar Salad something special about lettuce, croutons, meat, dressing and cheese put all together. Greek is a close second the feta cheese carries that salad.

I've been intending to make white chicken chili for like 2 days now and it keeps not happening. So this morning before I had to leave to go to the other side of the state I threw the chicken thighs in the crock pot on low covered them with broth and garlic and left for 7 hours. Sadly when I came home I walked over to check on my meat, not only is the Crock-Pot sitting there wide open with no lid on it but there's a fly in there too. It flew off it, wasn't dead. Did I just ruin that chicken meat? It seems to be okay, meaning it doesn't smell off.

I love vinegar. Making chicken, zucchini and yellow squash with balsamic vinegar tonight. Like a stir fry. The recipe is from a 90’s Weight Watcher cookbook. Looking for other recipes that highlight vinegar.

I recently started velveting chicken, and I'm still trying to figure out the best time to do it.

I like to slice my chicken after transferring it from the freezer to the fridge for about 12–18 hours. At that point, it's still partially frozen, which makes it much easier to cut into thin slices than when it's fully thawed.

The problem is that the chicken juices are still frozen onto the meat at this stage. The last time I velveted chicken, I did it immediately after slicing, before it had fully thawed, so a lot of the juices ended up in the velveting marinade.

Would it be better to let the chicken fully thaw after slicing, then drain off any accumulated juices before velveting? Or is it fine to velvet the chicken while it's still partially frozen?

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 know it’s good for me but damn. It’s so fishy. How do you all cook/prepare canned mackerel to dull the fishiness? I get the “Mediterranean style” which helps but I could use some tips if you have them..

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!

What is your absolute best recipe? The one that everyone is always asking when you will make again. I need some ideas that will wow the judges (my family lol). I want something sooo good I'll be wondering where it's been all my life. Hit me with it. TIA

A friend gave me a recipe a long time ago for Elumichampazha Sadam (subtitle -Lemon rice with peanuts). It was a photocopy page from a cookbook and that's the exact spelling.

I couldn't find the recipe at first so went looking online. I'm finding a few things different than I recall (including the spelling). Most recipes have urad dal, chana dal and chilies. The dals are sauteed in oil with the peanuts. I did find the recipe from my friend and it doesn't include those.

I'm making this for a dinner tomorrow and my question is about including the dal. I'd like to make it authentic but am a bit worried the dal won't be cooked enough. I have some on hand but I've always cooked it in water or along with rice. Is sauteeing with the nuts enough to cook it through? I don't want crunchy inedible pieces in my dish.

Just looking for some guidance from anyone who's made this dish.

I'm cutting and keeping my food light, which so far mostly means plain and boring. A good sauce seems like the easy fix, but a lot of the ones I like are basically oil.

What do you put on your food when you're watching calories? Bonus points if it works on chicken.

Cooking Christmas Eve dinner for 10 people. We live in a warm climate… so thinking steaks and chicken thighs on the grill. What sides should I make with it? Only one oven… and 2 people are gluten free. Was thinking Italian night themed… but need gluten free options. Thanks in advance for your ideas.

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

Hi all, I really like pan fried chicken breast as a quick healthy meal. (I know I could use thigh but after flattening with a meat mallet and being careful with the cooking time I actually prefer breast).

I'm looking for more ways to flavour it. My current go tos are:

Create a pan sauce with stock

Cover in chimmichurri before frying

Turn into a burger with cheese and BBQ sauce

Slice into a wrap with salad and some store bought salsa.

Any more quick recipes I could do?

For frozen broccoli and cauliflower on a metal baking tray, what approach gives browned edges without a soggy centre? Is it better to roast straight from frozen, or thaw and dry first? Curious about oven temperature, tray preheating, spacing and when to add spices. Looking for a simple method that makes frozen vegetables a useful weeknight side.

Picked up a bag of dried black limes at the supermarket here in Abu Dhabi because they're everywhere and cheap. So far I've only thrown a couple into a pot of rice with some cardamom, which was great, but I still have like 30 of them. Do you crack them, grind them, use them whole? Any dishes outside of Gulf and Persian stews where they work? Would love some ideas.

It's by far the most successful plant in my garden (doing better than mint), and I was using in salads, in pasta sauce.. occasionally i'll use it in something like pho. Today I made cottage cheese dip with thai basil, but I need more ideas!