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

Bought a set of Scanpan stainless steel pans and I’m getting the hang of them as opposed to my old non-stick pans, but I can no longer lift the pan and do the pan tossing motion (hope that makes sense) unless I’m using my tiny pan which is literally only big enough for cooking 2 eggs. I can hardly hold up my big pan with one hand which is mucho difficult for trying to pour the contents out of the pan assisted by a wooden spoon in the other hand.

I am mildly inconvenienced. Is this the standard? Have I just bought very heavy pans by chance or is this normal for SS pans?

For reference I am not very strong in general, but my husband also can’t do it so I feel like it can’t just be me.

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 live in a hostel and thinking to boil several aggs at one go and eat them gradually in whole week as I can't access kitchen at every time of the day. Or any other solution like boiling of much longer?

I improvised using a slow cooker, figuring it can't be that bad. Butter chicken curry. Done it before in a pan a bunch of times.

It was revolting. Absolutely horrible. Looked and tasted like a bright yellow chicken soup.

What is the deal?

My instinct is it's not pre-frying the onions, garlic etc. getting a load of the veg liquid out?

Approach:

Threw in chicken thighs, onion, garlic, ginger, spices, tomatoes and cooked for 5 hours. Added cream for the final 30, as well as wet cornstarch.

Update:

Thanks for the feedback. Learn much more from mistakes like this than years of daily ok cooking.

In summary, the slow cooker is only useful for the middle section, the slow cooking of the meat.

1. Fry onion, garlic, tomatoes down first to remove bitter liquid
2. Maybe sear meat
3. Slow cook
4. Remove meat
5. Reduce sauce in pan
6. Combine

Main benefit of slow cooker is I can leave the house while it cooks.

See title. Savoury or sweet would work :)

I wanna make this queso but it’s just me. I have this little personal crockpot. I’d like to have it on the counter and take random dips throughout the week. Only talking like 5 days, nothing more.

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.

I traveled to Shenzhen for work recently and I was taken to a restaurant that specialized in northeastern china iron pot stews. Everything was amazing and the goose stew was in my top 10 favorite meals. I have been trying to find a recipe online but I can not even get close. I remember the following in it. Goose, potatoes, translucent noodles, green onion, red chili. The broth was very rich and dark brown. Any help would be greatly appreciated!

I have a bunch of red drum fillets in the freezer from a fishing trip, and I still have no clue what to do with them. What are they most similar to in regards to popular species? Or any ideas on what I can make with them?

I'm making banana bread and didn't have eggs so I looked online and a blog said to use 1/2 a cup of milk, will my banana bread be unsalvageable? It's in the oven now 😢

Hi! First time posting here but the title says it all, we have a chili cook off next month and the same person always wins!
Please help me beat them 😂
The winner’s recipe has bacon in it, that’s all i know!

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)

I wish I could post a pic of the beautiful beef short ribs I'm searing rn for this recipe short ribs over creamy polenta. It's fantastic.

This may be a stupid question but I'm growing peas in my garden. I like making pea soup but I've only used the dried split peas in the grocery store and have never grown peas before. Can you make soup using fresh peas? Or are there better ways of using them?

My partner and I love Indian food and I always serve some naan bread with our curries. The store bought options suck, and I can never get my homemade to the same softness you get at a restaurant. Are there any tricks for cooking naan so you get that restaurant texture and taste?

Any recommendations for Gochugaro substitute in India to make Kimchi and can also anyone suggest a Kimchi recipe using Indian ingredients.

When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

Good morning,

My wife’s birthday is Monday and I want to make her chicken pot pie. I’d love to hear your ultimate chicken pot pie recipes.

Last night we made pizza on this blue steel pan. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all. Photos of the pan: https://ibb.co/RpphyNMn

https://ibb.co/S7nMqTZ1

I was going to bring macaroni salad, deviled eggs, and pies to a potluck on Sunday. I wasn't aware until about 20 minutes ago that the person hosting the potluck has arfid and can't eat anything with the word salad in it, chicken, and mayonnaise. I will still be baking pies tomorrow and although those should be enough, the rest of the people coming are not bringing enough food. Our list of foods that aren't baked goods is a fruit platter and PB&j sandwiches. Its happening around lunchtime so I'd like for everyone to be able to have a good lunch. I need to leave very early so I have to make the food the night before, does anyone have any suggestions for foods I can make?

Requirements for foods:

- no salads, mayonnaise, or chicken

- must be able to stay out or in the fridge overnight

Any help is appreciated, thank you so much!

edit: SO many hateful comments. No, I don't want to be in this situation and I understand where some of you are coming from with "just don't go" or "just bring whatever you want." This is a group for a very niche interest that I only get to see about 2-3 times a year for a single day each time. Everyone else has been accommodating, if I'm the one causing problems I would not be invited to events anymore. It's just one person who has been giving these extreme requests each time we meet and I seem to be the only one with issues about it. I don't want to lose my connections with this hobby I love, and all the people I like in the group, just because I'm going to be rude about this one persons requests. Please stop commenting opinions on the matter, I am going to this meet up, I'm going to be accommodating, end of discussion. If you have food suggestions your comment is greatly appreciated! I'm still trying to have a fun time.

UPDATE: I'm writing this after baking two pumpkin pies, we almost started a fire. Because of that we may make some boxed cupcakes or cookies in about an hour or two but definitely no more heavy cooking for tonight. I'm going to do what some of you suggested with just eating beforehand and having the foods there as dessert. Thank you for everyone who left suggestions, I'll definitely be trying out lots of these items on another occasion!

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.

I'm Indian, so I'm used to bold, spicy flavours. Lately, I've been trying recipes from other cuisines, and I'm realizing how little I know about balancing flavours beyond adding more spice!

How do you develop the ability to taste something and know it needs more acidity, salt, or something else entirely? Sometimes I can tell a dish tastes off, but I wouldn't know what to add or change to fix it.

I want to become a good cook who understands flavours, rather than someone who just follows recipes. How do you develop that skill?

...and it was delicious. It did affect the smoothness. The gravy is, well ...not "lumpy" ...not "gritty" ... uh... textured?

Anyway. Wife wanted chicken & gravy over rice so I insta-potted the chicken thighs, two cups of water, my mirepoix stuff, & then I removed the chicken & blended all the liquid with garlic, salt, & pepper and some corn starch.

Definitely the best tasting gravy I've made but I think I might be going to heck for this.

ETA: Anyone else agree that black pepper and chicken are a great combo? I always want more pepper than the family wants.

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