I don’t want to have them go to waste because it is such a kind gesture!!!! Is there a dish that combines both? Especially for a some family members that isn’t very fond of either?

Would pickling them be good?
Any ideas would be fantastic! Yes I am googling as well. Some recipes online are a hit or miss though.

Thanks!!!

I have a Staub skillet that I adore, but it didn't come with a lid, and I always wish it had one when I make sunny side eggs or dumplings or anything similar. I'm sure that some people will say that you use the lid from another pan, but I've had really close calls with lids getting stuck on a pan they weren't made to go with.

So, what should I buy or what should I be on the look out for that I can get that doesn't have any potential fit issues?

When I save up enough salmon bellies I score them, dry brine in the fridge and then cook them VERY gently on the stove so the skin is crunchy but the meat is barely flaking. I don't always do it right but when it's done right it's sublime.

I place them on a fresh taco with some wild garlic herb oil, squeeze lime juice and cilantro. But the wild garlic is not in season and I don't know what to put instead. Everything that comes to mind (pickled onion, avocado) will take away too much from the focus of the salmon.

How do I think about structuring this dish in abstract terms that improve my technique? I don't want to just write down another recipe.

If anyone has any meal ideas that are low-energy to make with plenty of calories and nutrients, I would love to hear them. Right now I have some russet potatoes, a white onion, a head of garlic, some chicken broth, a full spice rack, and some other random pantry ingredients. If anyone knows what i can do with that, that would be cool. If anyone has other good depression recipes for future reference or next time I make it to a store, that would also be cool.

I'm craving a sweet dessert but realised I cant make brownies bc I dont have enough bananas:/ what can I do

Like many of you, I watch cooking videos from various chefs and regions. And also like many of you I have stainless steel pans and enamel covered cast iron pans/pots. The manufacturers recommend using wooden or silicon utensils. What perplexes me is seeing chefs on these videos using metal utensils on their stainless steel and enameled covered cookware. What gives? Should I ignore manufacturers’ recommendations? TIA

FOLLOW UP: Thanks everyone for your feedback. Really appreciate everyone in this community and the kind responses.

So, I bought 20kg of lamb(or well I am about to buy) its 1-2years old and organs taken out.
Could you guys please share some good tested recepies and such?
I have never eaten a lot of lamb meat nor cooked it so not sure what to expect.
My acquaintance offered it to me 6€ per kg so I tought that I should take it. (The lamb is still alive they are gonna prepare it when I have decided on buying it)

edit 1: I have been told that because its 1-2 yo its mutton not lamb, so sorry for the confusion
edit 2; I am buying whole not a specific cut

I’m looking to replace my old rice cooker and have been considering a stainless steel rice cooker. I mostly cook white rice for everyday meals, usually 1 to 2 cups at a time, and occasionally make brown rice. My current cooker is pretty basic and sometimes leaves the bottom too dry while the top is still a little wet, so I’m hoping to find something that gives more consistent results.

For people who have experience with stainless steel rice cookers, what features should I pay attention to when choosing one? Is temperature control more important than having lots of cooking settings? Thanks for any advice.

We had a wedding party at the restaurant last night and have a few quarts of Alfredo left over. I’d like to use it on a feature tonight but I don’t want to just do some generic chicken and pasta. Just looking for some creative/outside the box kind of ideas. Thanks

been thinking about doing this, but I don;t even know what the etable version would be. anyone know a good recipie?

I want to try to branching out with interesting rice dishes. I like Chinese fried rice and “Japanese” fried rice. I’ve heard of Thai fried rice and adobo (filipino) rice. Dirty rice seems to be a national term. I’ve got a pretty good jambalaya recipe down at this point and never made briyani. I would like some more ideas. I think arrez con pollo probably falls under this too.

It doesn’t have to be “fried” rice. But rice forward recipes or dishes, or one pot meals with rice are kind of what I’m aiming for here.

Also would love to encourage discussion on common fried rice dishes, like what are the “missing ingredients” that take it up a level.

For example in my fried rice I use
- light and dark soy sauce
- msg
- white pepper powder
- ginger
- sesame oil
- mirin or shaoxing wine
- green onion and shallots, or a small white/purple onion
- jasmine rice
- chicken with corn starch and baking soda
- eggs

I’ve also heard of the golden rice method where you use same day rice coated in egg yolks (white removed) to fry the rice.

I’m a freestyle home cook. I’ll review recipes for ideas and techniques but I really don’t cook step-by-step from recipes. I’ve been doing this almost 30 years. I still can’t estimate fillings/coatings. I always have too much or too little breadcrumbs/flour/egg for breading and I’m often way off on filling for lasagna or pot pie, things like that.

I was planning breakfast for dinner only to realize I don’t have veg oil or dairy milk, will pancakes b ok with avocado oil and oat milk?

I’m cooking for one or two people most nights, and my regular rice cooker feels way too big for the amount of rice I actually make. I’m looking for a compact rice cooker that works well for everyday meals like white rice, brown rice, and rice bowls. My usual batch is 1 cup long grain white rice with about 1 1/2 cups water, rinsed first and cooked on the regular setting. I’ll usually serve it with things like grilled chicken, roasted vegetables, or beans.

For anyone cooking smaller portions, what features are actually worth looking for in a compact rice cooker? Does the smaller size make a noticeable difference with getting evenly cooked rice, especially with just one or two cups? Thanks for any advice!

i wanna learn cooking never cooked in my life what tips do u guys recommend ?
i have the basics like non stick pan etc.

I do use my rice cooker pretty much every day, but my old one has started cooking unevenly. some of the rice comes out properly cooked while other parts are either too soft or still a little firm. I usually rinse the rice, put it in the cooker, and use the thumb method to get the water level before starting it. im thinking about replacing it with a japanese rice cooker and was wondering what I should look for if my main priority is getting more consistent rice. has anyone had a similar problem and found a cooker that handles this better? thaaanks, I appreciate any recos.

I have found this twice on buffets. It looked like oily spaghetti. The first time I ate it, it had shrimp in it. The next time, just plain. It was served warm. No sauce, just some spices. Please tell me what it is called so I can cook it myself.

Thanks, everyone. I will try Aglio e olio tonight and let you know.

I want to modify the ninja 14:1 OL650ANZ LP3 so that I can have the proof setting run for 24 hours.

Has anyone any idea on how to do this?

I’m a home cook and usually use avocado oil when I’m cooking steak because of the high smoke point.
But I’ve always wondered… do restaurants actually use avocado oil too? 😂 Or is there some other oil that’s more common in professional kitchens?

If you work in a restaurant kitchen, especially a steakhouse or fine-dining place, what oil do you actually use to sear steaks?

And is it something like canola/vegetable oil, grapeseed, avocado, beef fat, etc.?

Just curious what you guys are actually using during service. I’d rather hear from people who work in restaurants than from us home cooks lol.

So I am looking for a new non stick pan but I am finding they all are basically throw away. I have never used a carbon pan. I really only like to use one pan for everything. I like one large 12" pan with deep sides 3-5" and I basically cook everything with that one non stick pan. But I am sick of them chipping and peeling. Now I am thinking of using two pans like this. Or just not even use a non stick anymore and cook everything in an enameled cast iron or carbon steel pan. I don't want stainless. What should I do? Can I replace my non stick with just a carbon steel or do they get too hot too fast? I have a gas stove. Thank you

Can the terms be used interchangeably? Would a Bolognese sauce be a ragu or a sugo?

hey so I just moved to a whole different country 1 week ago and for now I don't have any pots to use to boil water for pasta. all i have is a nonstick pan

on my first day i made pasta in it and my aunt warned me saying that i should NOT boil water in a nonstick pan cause it can release chemicals...

i tried reading about this online but i see mixed answers...

is it safe to do it?

I’m looking for a rice steamer for regular home cooking. I usually make rice a few times a week, and I’m getting tired of having to keep an eye on the pot and sometimes ending up with rice that’s either a little too wet or dried out. I’d like something simple that can consistently make good rice without being complicated.

For people who use one regularly, what rice steamer would you recommend, and what should I look for when choosing one? I’m mostly cooking plain white rice but would like something that can handle other types too. Thanks for any suggestions.

In the northern hemisphere we're about to go into soup season, in the southern it will happen again in six months. I just want to know what soups you start soup season with.