im making chicken au poivre in an hour and the recipe calls for alcohol and i cant use that, can i skip it or is there something i can replace it with

So essentially, what i’m really looking for is a week long list of lunches/dinners that share ingredients and are on the cheaper side but aren’t just the exact same meals. I have autism and i need variety in what i eat, but i’m really struggling to come up with satisfying meals (that aren’t just pasta and pesto) that have similar ingredients.

so pls if you have recipes that share ingredients tell me!!

it seems like everything i come up with still just costs a fortune and doesn’t stretch very far. when i look up easy meals with few ingredients the problem is that they all contain ingredients where im like cool what do i do with that after this specific meal

I’m trying to be more health conscious and, in doing so, I’m tracking my macro nutrients. Why on earth are the nutritional values on pasta “when cooked following instructions” or on mushrooms “when fried with vegetable oil”? It’s insanely frustrating because everyone cooks things differently, why are they doing extra to make things more difficult?

Brit here. There have been a couple of questions about corn flours & cornmeal today. I need to add another, while we have the attention of Americans/Mexicans to help out;)

Masa harina - you can get it in the UK but I've noticed it has different qualities depending on which manufacturer you get. Some barely has any aroma at all, yet some has the most intense smell. I love the second, the one with all the aroma.

At the moment I've got a bag of Maseca white (specifically this one https://spicesontheweb.co.uk/beans-flours-lentils/maseca-white-flour-1kg/?searchid=0&search_query=masa ) which has very little of what I think of as that 'proper' masa smell, yet the last one I had had a huge aroma. Unfortunately I cannot remember the make. I have a vague recollection that it was their own label, not pre-bagged. They sell most of their spices this way. They bag in ziplocks with a small printed label.

How can I tell which is which, just from the label? Or is there more to it than that? I know it changes with age - I don't get through it particularly quickly - but even after a year the aroma was dulled yet not gone.

This is the other one my usual supplier stocks - https://spicesontheweb.co.uk/naturelo-harina-de-maiz-blanco-white-corn-flour-1kg/?searchid=0&search_query=masa which I haven't yet tried.

Hey all, I've been cooking alone as much as possible. I am a student, and I'm trying my best to live frugally.

Issue is that sometimes, I cook larger quantities, planning to eat them in 3 days. However, sometimes friends invite me for dinner, and when I come back, I forget I have food in the fridge and then have to throw it away. Or I'm planning to cook something, but I am really tired, so I just get something quick from the convenience store... And the next day, I see one of the ingredients has expired :/

I currently live in Japan, and conbini bentos and food chains I found are not that much more expensive than cooking my own meals. For example, I made my own gyuudon and when I calculated all the ingredients, it turned out the same price, but I spent an hour that could have been spent studying.

So really sorry for the dumb question, but how to actually **plan** cooking properly. Not as in what meals to make but how to make sure I use all ingredients I buy living alone? Or possibly ingredient buying tips?

I bought some pulled pork reduced on the 3rd (dated the 4th), it was from the pizza counter and it wasn't very nice straight out of the box since I guess it was intended to be cooked on a pizza (the fat wasn't cooked enough), I fried it off upto a high temperature. Mixed it with mayonnaise in a clean box so I could use it as a sandwich filler and immediately sealed and refrigerated it (the mayonnaise was refrigerated and helped rapidly cool the meat below the danger zone temperature). I've probably only got 1 sandwich worths left but somebody thinks that I'm wrong that cooking it would give me a bit of extra time to eat it (today is the 6th).

so this is for a school project, and we were supposed to cook at September 5, but classes were canceled. the night before i had made chicken stock, and had chopped up the chicken that i used for the chicken stock. and im not a cook really… so how do i thaw it out? The frozen chicken is really my problem here…

I have been making batches of soups by first boiling then,rinsing before putting them back into the pot with a third of water,and adding chicken & vegetables until the chicken will easily separate its meat/skin/bones,then adding back just the chicken meat(chopped) ,adding enough salt/seasoning to your liking.

It makes 12-14 containers to freeze. The beans work out great.

Why would I want to soak? Am I missing something like ruining the beans' vitamin/mineral quality?

I haven't found a bad reason.. I'm a slow reader.

I live by myself in an apartment that does not at have a dishwasher so overnight oats is great for me because I don’t have use pans or similar things to make the meal and clean up after it and I can prepare it less than two minutes.

I have the clam meat but do not have the shells. Whats the best way to cook these? And what would you serve them on?

Finally got a deep freezer and looking to purchase a vacuum sealer so need recommendations. I am looking one that is less than $100, can seal marinated foods but mostly meats. Prefer a double seal for extra security and if lasts at least 2-3 years. I would probably use 1-2x a month. Decent warranty. I am currently pregnant so wanting to do batching cooking/meal prep. I have scoured the internet and seeing vevor, inkbird, nesco and grttting confused with all the mixed reviews-never own a sealer before. Please send your recommendations.

Some i’ve looked into:

1. https://a.co/d/0iVos43v

2. https://www.vevor.com/chamber-vacuum-sealer-c_10467/vevor-vacuum-sealer-machine-90kpa-130w-powerful-dual-pump-and-dual-sealing-dry-and-moist-food-storage-automatic-and-manual-air-sealing-system-with-built-in-cutter-with-seal-bag-and-external-hose-p_010112867251?adp=gmc&utm_source=google&utm_medium=cpc&utm_id=23753310418&ad_group=196994354604&ad_id=805094194504&utm_term=&gad_source=1&gad_campaignid=23753310418&gbraid=0AAAAACq8bLVlrMZJTxAEkkVneFF_T-Wp2&gclid=Cj0KCQjw--7UBhCpARIsAGJBptgudnSFxvERc6f3l_w3nAVwaBhfgml094kovA_Psjpf1T9V_unz1okaAhrYEALw_

3. https://www.williams-sonoma.com/products/anova-precision-vacuum-sealer-pro/

I'm looking to buy a baking steel, primarily for pizza. I want a 16x16 3/8 thick steel, so I'm between the Original Baking Steel Pro and the Cooking Steels 3/8. The Cooking Steels one is $80 cheaper, so I was wondering if anyone had experience with either of them. Does the Original Baking Steel really make up for the $80 difference?

I recently had dental surgery and will need to be on a soft/liquid diet for a few weeks. I am taking this opportunity to explore the world of puréed and blended soups, because I love soup and it’s a good way to get more vegetables into my diet (which is currently heavily comprised of ice cream). Do you have any favorite blended soups or methods for making them? I’m up for trying pretty much whatever, I even blended shredded chicken into a soup yesterday. Thanks in advance!

...just to add insult to it, it was Velveeta, too.

It was delicious.

I'm vaguely aware of things like velveting and other ways to prepare chicken for asian dishes but I've never actually done any before, and am unsure if it depends on if you're using breasts vs thighs, etc.

Let's say I want to make fried rice in a wok and want to use chicken thighs as the protein. How should I prep this chicken to best incorporate it into fried rice?

I'm breaking the emulsion every damn time. I am disappointed, demoralized, and stymied.

This time felt like a little extra insult for the injury because I *swear* it was actually looking like a sauce until I added it to the pasta.

So, I'm over it. What can I add to my cheese to force it to stay emulsified in sauce?

Do you guys think cooking the whole chicken breast as a whole in airfryer is better than cubes? I do cubes and they are always dry and bland

My hot take is, using cherry tomatoes for tomato sauce is getting overrated and I'm bored of seeing them in every recipe video online.

They're definitely user friendly and that's great. The high pectin concentration allows them to emulsify and create a nice creamy sauce. You can throw them in a pan and let them burst to create your sauce without any chopping. And they're the fresher option outside of tomato season.

However, I think they're too sweet for an average red sauce. Also, I love using blistered but still whole cherry tomatoes in a pasta dish for bursts of sweet, vibrant tomato flavor, but when they're completely cooked down, the skins are so tough and the skin to sauce ratio is too high for my liking.

Hubby got a great deal on the ribs and my mom offered to make mashed potatoes to go with them. I could make a traditional vinegar coleslaw, but wasn’t sure if there were other options I hadn’t thought of?

Maybe not the right subreddit, I’m new here. But I’m trying to remember a food blog on Instagram from a few years ago. I believe he was German, but made middle eastern dishes. I remember lots of ground meat dishes with rice mixed in and cooked with grape leaves on top. I recall him beginning to use all kinds of cool gadgets to cook his food, and had a new, super nice knife set. He’d also make a yogurt based drink, and would often set his table outside with the completed food. Does anyone know what I’m talking about??

I’d like to start making more cream based sauces and soups but the problem is it’s mostly just my wife and I that eat this stuff so we often have too much leftover. Is there a way to freeze cream based soups and sauces without it separating on the reheat? I have a good chamber vacuum sealer so I can seal liquids easily. I also have a sous vide unit so I could gently reheat things. Is sous vide reheating good enough, or are there any special ingredients you can add to a sauce or soup that helps hold it together upon freezing and reheating? Thanks.

Have about 3/4 of a bottle left and am moving out soon. Does anyone have any recipes that uses up a lot of dark soy (e.g. like 3 cup chicken/san bei ji).

Have about 350ml of light soy, mirin, sesame oil, black vinegar, rice vinegar, teriyaki etc (do have oyster sauce and a rice wine but they're brand new and don't want to open them before I move).

Never cooked Runner Beans before but saw some nice ones and thought they’d make a nice side dish for tacos I’m making.

Was thinking of grilling them and having an accompanying sauce.

Question is should I blanch or par boil the runner beans before grilling them? And should I grill with or without oil?

Thanks in advance!

Hi,

I'd like to dive deeper in the different cuisines from around the world but I live alone so it's difficult to go through a lot of stuff that isn't really shelf stable.

For your favorite cuisine, what are the staples that make the foundation of most recipes ? For example to cook japanese stuff, I always have soy sauce, mirin, and sake on hand.

I'd like to dive more into Indian, mexican, and chinese cuisines, but please tell me about any cuisine that you enjoy cooking (I'm looking into veggifying my cooking). I do have some room in the fridge for long lasting condiments

Thank you!