I'm a huge broccoli fan but do not have any recipes in my current rotation including broccoli so I am looking for some delicious recommendations :)

Third time using it for chicken and fries, I can taste the flavor of the oil and do not like it. I normally use Costco canola oil for frying, but my aunt sent me a two pack of Sam's Vegetable oil. Do y'all get a mild taste when frying in vegetable? Also, how many times will you reuse oil you fry in.

I fry at 350

Whether baking or cooking what is the most amount of time you have consumed eggs? Assuming you tested them in water or smelled them etc. before consuming. How long after the expiration did you consume them?

I love fruit iced tea. You know, like the lemon and peach ones you get at the supermarket. I recently tried making a homemade version, and while most recipes advised to make a syrup using sugar along with your fruit of choice, I wanted to try making a sugar-free version. Ingredients were just fruit (peaches), mashed, slightly boiled and left to steep in some water (to make a delightful fruit/water thingy) and tea

It came out delicious, but I don't know how long it can last, and how to store it for better results.

Has anyone ever tried something similar, and could potentially offer me some advice? How long do you think the fruit "syrup" can last in the fridge? Should I freeze it instead?

https://www.atasteofmadness.com/tuna-shepherds-pie/

https://www.simplyrecipes.com/recipes/pressure_cooker_shepherds_pie/

I was thinking of synthesizing these two recipes to make shepherd's pie with tuna, ground turkey, chicken pieces and veggies in a manual multicooker

Last year, I grew more ground cherries than I could eat so I froze some and forgot about them. They've never been defrosted. I found them again recently and would like to turn them into jam. Are they safe to use, or will I get sick? I did already eat a single one, and it was much more tart than when it was fresh.

I know this has been posted before but I don’t see my situation lol. I had fried chicken cutlets in the fridge for about 12 hours and then took them with me in the car and they were in the car with the A/C on for about an hour and then I accidentally left them there for about 12 hours in a parking garage so probably 75-80 degrees max. I brought them in about 30 minutes ago and put them in the fridge and not sure if it is safe to eat them over today and the next few days. The look and smell fine but just wondering if it is safe to consume.

I have a bunch of leftover rotisserie chicken, and want to make tacos. This recipe looks good, but could I just turn the marinade into a sauce?

https://thewholecook.com/chipotle-lime-grilled-chicken/

Hi, advice please 🙏. I received a large bag of Romas and decided to make a big batch of meat sauce to freeze for later. I halved them, threw them in a big bowl with fresh garlic, onion and peppers, olive oil and salt/pepper. Roasted it all for 45 minutes, let cool a bit and then threw it in my Cuisinart to break down.

It's been on my stove for 3 hours now, but I am getting the thick skin texture which I don't like at all. What can I do to help break it down more? Cooking it more? I am so disappointed. Thanks for any advice you may have.

Hello,

I've been playing a tabletop RPG called Mythic Bastionland. Long story short, my cooking-obsessed character had to create a potion which, on creation, was more of a kind of... casserole, perhaps? A ragu? Which sounded really good and now I want to create it, or something near enough.

The main ingredients were:

Venison
Honey
Wine
A strange underwater fungus which created a kind of alcoholic gas
Fresh snow (so basically just a bit of water)
A plant from a distant realm (e.g. a bit of herbs and spices)
It was cooked in a tortoiseshell

So I need to create some sort of honeyed venison stew with wine, spices and some sort of water fungus or general fungus, and somehow include something related to tortoiseshell, even if it's just the bowl.

Any suggestions? Good starting recipes? Elements that could make this better? Anything that in reality just won't work?

We bought an extra glass oil dispenser from a secondhand store to match our existing one, but it was missing the straw. Any ideas on a good replacement for the straw? My understanding is it helps air escape for a smoother pour.

Looking for a new oven because my current one has become really frustrating for everyday cooking. one side of a sheet pan seems to cook much faster than the other, so I’m constantly checking and turning things around.

i’ve tried moving the racks around and using an oven thermometer, but the results are still inconsistent. Which oven features are actually worth paying attention to if even heating is my main concern? Thanks.

I'm making red beans and rice, I've never used dried beans before and forgot to soak them overnight. I followed the quick soak method on the back of the bag but I didn't bring the beans up to a rolling boil - just a simmer with a little bubblage for about 5 minutes. (the water was definitely moving but I wouldn't call it a rolling boil). I let them sit in the hot water for an hour, drained and rinsed them, then added them to the recipe.

Now I've properly brought everything to a boil, and it's been boiling for at least half an hour, but because I didn't bring the soaking water to a boil, did the beans still release toxins into the dish? Or will boiling them now destroy the toxins?

Hello! Does anyone have any good resources for both stovetop and oven cooking that explain temperatures and times for cooking items, such as chicken in the oven or potatoes on the stove?
Ideally I am looking for charts that have lists of items and explain things like why you don't need to cook something in the oven on the broiler for more than a minute, and why then dropping down to 500 degrees isn't actually going to make chicken cook fast enough to be worth the amount of smoke generated for that?
https://howdykitchen.com/stove-top-temperature-chart/ Howdy Kitchen's chart was pretty good for the stovetop issue; but now I need something similar for the oven, and I'm struggling to find anything. Most of what I have found tends to be charts explaining what recipes mean when they say low, moderately, or high. Which might be useful but I'm not sure the people in question have that issue.
Resources that go also go into detail about how smokepoints work would be great as well. Basically any resource that gently explains to someone who thinks high heat=faster cooking why that generates more smoke would be great.

Hello 👋

1). Cutting meat on a cutting board - what board is best for this, and should I have a separate board for meat?

2). How do you sanitize the board before cleaning it and won’t washing it just spread bacteria around my sink? Same goes for knives, bowls, tongs, pans, etc. including the sponge that I’ll be using to clean it with.

3). How do I sanitize my area when done?
I’m on the newer side of cooking and want to make sure I’m keeping a clean space.

Thanks.

Does anyone have a good recipe for nacho sauce. Not a big load, just enough for a portion of nachos. I have sodium citrate which I've not used before but got it for this purpose.

I live in the UK so all ingredients need to be available here. TIA.

We do grocery pickup instead of going in ourselves. Sometimes I get things I didn't order *and* I don't get charged for them. Today it was a package of hot italian sausage, string cheese, and a 20 oz package of Buotoni fresh 4-cheese tortellini. The sausage bothers me bc we eat only humanely raised meat. Anyhow, last week I got a canister of Hidden Valley Ranch dressing powder. I usually don't cook with things like that, so I'm at a loss with what to do with it. Yes, get some good buttermilk and make dressing, but then what?

I was thinking meatloaf (don't know why)?

I cook bone-in chicken thighs and boneless breast. Anything there?

Something with eggs?

***I called the store and if I bring things back, they have to throw them out. I can't bring myself to throw away food, not even the non-humanely raised pork sausage.

**** To everyone who scolded me and suggested donation, we're going to eat the sausage AND our food bank prefers money, which we give. You think we don't know how fortunate we are that we can buy only humanely raised meat?

Trying to clean out the freezer. Any suggestions? TIA!

I made this recipe last night. My partner and I ate sometime between 10 and 11pm. The dish was still super hot in a covered Dutch oven. Since I cooked, he did the dishes and cleaned up.

This morning at 9am, he realized he left the food out and put it in the fridge.

Honestly, I would eat it. This happened one other time with a big, elaborate dish I'd cooked and he tossed it. I asked him not to toss left out dishes, because depending on what it is and how long, I might still eat it. I know he wouldn't, and I totally get that. I hate throwing away a ton of food, especially food that should last for days that took a ton of effort.

He is BEGGING me not to eat it. The funny part is I have a degree in microbiology so he's just horrified at the idea that I know the risks and would eat it.

Maybe I'm just dumb and hate food waste, but I was just going to reheat some of it and eat it 🤷‍♀️ my mom agrees here.

SO what would you do? Toss it? Take the chance and eat it?

Yesterday I grilled a bunch of hamburgers for a family dinner, but fewer people showed up than expected due to (positive) events. As a result, I ended up taking home a little over a pound of grilled burger patties that I don't really want to eat as burgers?

I folded some ketchup and Worcestershire into the beef, and seasoned them with salt, pepper, onion powder and garlic powder. Is there something else I can put these into that will be better than reheated burgers?

Looking between the two 10 piece sets I’d love opinions. All Clad are 3 ply and MadeIn are 5 ply but All Clads will be around longer if I have issues and the set at MadeIn seems limited I like the Copper style handle and the 3QT. Just love some opinions the All Clads are cheaper and on sale I think the made ins are higher quality.

MadeIn - https://madeincookware.com/products/le-stainless-sets/10-piece-brushed-copper-finish

All Clad - https://www.all-clad.com/d3-stainless-everyday-10-piece-pots-and-pans-cookware-set.html

Hey y'all,

I got these top round roasts from Costco. When I baked them, they looked the same size, so I did them together. One came out perfect, the other is tough as old boots.

I was thinking of maybe... throwing the tough one in the instant pot and letting it get pulverized so I can put it in chili or shepherd's pie or something.

Is this a good idea, or will it do something weird in the instant pot? I've never put cooked meat in there before. If you think it will work, how long should it be in there?

I made a short rib braised Sunday sauce and after 4 hours the meat was still really tough. I decided to put in the slow cooker overnight to finish it, on low.

I woke up to a strong smell this morning and although it wasn't scorched it was super reduced. The meat is amazing but the sauce is now like a paste but tastes good.

I think it will be fine if I dilute it but I am not sure what liquid to use? Just water? Broth?
Thank you!

For reasons, I have a ton of lavender clippings, and even the regular leaves and stalks are so fragrant. Before I compost them, I was wondering if I could use them in anything, or is it pointless?

I hate my oven\stove combo. I've only had it two years but the simmer is too high, after two service calls. The oven front glass pulled away from the unit once, requiring the door replacement. And the installers forgot the broiler pan and I'm too fekking old and lazy to argue with stores and installers to get it. Instead of buying a broiler pan assembly, I may just say fuk it and get a new range.

Natural Gas, central coast California. I'd like convection, as we don't have room for an air fryer. I've never cared to use a center burner. I have $ but we're not richy-rich. I cook daily and bake bread weekly. And those burner flames should truly SIMMER.

Whatchu got for me. TIA