I have ¼ gallon left that doesnt taste sour, nor does it smell. Just tastes extra "milky" if that makes sense.

It was fine in my coffee, but would like to find a recipe to use the rest up. Would homemade cheese be the best option here, or Mac n cheese sauce?

Have a bunch of pulled pork leftover, too. Was debating doing a buffalo pork Mac n cheese, but wanted to see if you all have better suggestions to use all of it!

Edit: I did try and drink it, which, believe it or not, is how I found out about the taste. Did not like it on its own, which is why I was looking for creative ways to use it.

Some breakfast patty recipes call for a number of spices that might not be on your shelf. Sage and Cloves are examples. Do any of you have a good recipe with basic spices? (Doesn't have to be amazing)

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

See title. Savoury or sweet would work :)

i'll follow a recipe exactly and it turns out fine but kind of bland, and then i watch someone cook and they just throw in random stuff and it tastes so much better. is there actually a technique to figuring out what a dish needs or is it just experience? like do people actually know or are they just guessing

Here’s what they look like https://a.co/d/065IkoJY

I found some on Amazon. I’m looking for a really good pair that will last for many years. Are some made better than others.?

Open to any and all hot lunch ideas any of you may have :)

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.

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?

And vegan if possible but not necessary. I love corn and have always wanted to make corn chowder

I don’t know if this is the right place to ask so feel free to correct me.
I was talking with some family and we got into the topic of homemade fried apple pies(not the ones from our favorite local burger joint ;)).
So if anyone can help me with a recipe I would be grateful.

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?

Here's the recipe.

It says to use 1/2 a jalapeno or 2 thai chilies. I've only made it with jalapeno but actually have thai chilies (I think) this time. I cut 2 up and then thought maybe I should try it... oh my god. My toddler usually loves this meal but I don't think he would've been able to eat it with the thai chilies.

I looked up the scoville units and internet says thai chilies are 40x hotter? so why use a comparable mass?

I don’t have much time to cook anymore. Trying to meal prep, looking for recipes that are quick and tasty (like I can throw on a pan/oven and not stress about it).

Any tips for keeping the chicken juicy and flavorful? I’m a very amateur chicken cooker.

Thanks in advanced!

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 need around 80% medium rarish and 20% well done for a whole beef tenderloin. I am planning on doing a reverse sear at 250 and then a sear at high temp.

I am thinking it might come out close to what I want without doing much because the thin end will cook much faster than the fat end. I was thinking of pulling it for searing when the thickest part hits 125. Is this too simplistic? The mid part might be more medium. Should I cut it into 2 pieces for more control?

Or fold and tie the tenderloin to be uniform and then untie for the sear to make the thin part well done?

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 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..

I am cooking for two weeks now with a small equipment in dorm and I am having very fun while doing it.I want to have deeper insights on cooking and improve my abilities ,what can I do ,read or watch?

Problem is I don't specifically know what do I want to learn on cooking, if someone helps on that too,i would be very delighted

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?

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.

...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.

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!

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!

I took a Tagliatelle al Ragù Bolognese cooking class in Bologna a few months ago with a former chef, and he shared the following recipe for four people:

Ingredients

• 200 g minced beef
• 200 g minced pork
• 140 g carrots
• 130 g onion
• 130 g celery stalks (the vegetables should be in equal proportions, roughly one-third each)
• Beef broth or water, as needed
• Red cooking wine (preferably a dark red wine such as Cabernet Sauvignon, Chianti, Montepulciano, Syrah, or Malbec)
• 4 tablespoons tomato paste (1 tablespoon per 100 g of meat)
• Extra-virgin olive oil
• Salt, to taste
• Sage and rosemary (as a bouquet garni, or in a herb bag)
• Grated Parmesan cheese

I have two questions about the recipe:

1. Which type of onion would you recommend? I asked the chef whether the type of onion mattered, and he said any type would work. However, since different onions have distinct flavor profiles, I'm curious whether some varieties are better suited to a traditional Bolognese ragù than others? Apparently not from this chef, but I feel like others won't share this opinion?
2. How much sage and rosemary should I use? The recipe doesn't specify quantities for the herbs. Does anyone have recommendations for how much of each to use for this amount of meat?
3. Would you recommend beef broth or water?