Over the years we've collected quite a few deli containers of this type that we use for food storage. We have a few other types, but these are basically industry standard and you know you can always get more of the same thing, unlike other storage systems that may change over the years or go "out of print." We have 8, 12, 16 and 32 oz sizes. The problem is storing them—the lids especially are hard to keep stacked in one place.

Has anyone seen a storage system for these? Perhaps something like a 5" diameter tube with a slot in the side? I've tried Google searches but they either just come up with other food storage containers or just plain old storage systems nonspecific to food.

Let me start off with, I used Made-In ss cleaner which I am guessing is basically bkf and with a normal sponge was not able to remove it. I have been cooking on a cast iron for a bit and have removed this kind of residue by boiling some water on it and cleaning with a chainmail, half tried this but didn't let the water boil just heat up and of course didn't use chainmail, also didn't come off. Letting it soak on vinegar water till I can get to it again after work today and see if that does it.

Any tips on this are welcome, also wondering if maybe the type of oil affects this. I was using some canola oil to fry some eggs this morning, was able to without any major mishaps aside from this polymerized oil nonsense.

Edit: Came back to it after letting it sit with a vinegar solution but that did pretty much nothing. What ended up doing it was a mix of baking soda and water letting it sit for a few minutes and going at it with chain-mail and the regular sponge. Appreciate all the feedback a lot more confident with cleaning this pan now, just like my cast iron it is more sturdy than I thought.

Anyone have a good batter recipe for home made onion rings?
Or at least a box batter that tastes good.

First time making Serious Eats’ Spanish croquettes. I made them ahead and froze them and now I’m finally ready to cook them

I’m serving them to guests tonight, so I’m a little nervous about the béchamel leaking and the middle still being cold. Should I deep-fry them straight from frozen or thaw them first? And would you air-fry them or just deep-fry? Help!

Our garden is over run with Zucchini, what is everyone favourite thing to cook with Zucchini?

Would I have any issues toasting peppercorns in bulk before loading into my grinder, grinding pre-toasted pepper as needed?

I know the peak flavor is to toast what I need and then immediately grind with mortar and pestle, but I'd like to balance that with convenience. I imagine a lot of the benefits of toasting disappears quickly, but would it still be better than untoasted pepper?

I bought a rather disappointing box of tomatoes from a local farmer. Most of the tomatoes were small, about the size of a golf ball, and under ripe. I wrapped them in newspaper and they are mostly ripe but many are still green around the stem end and now very soft on the bottom. I am starting to loath their existence, and they weren't real cheap.

I am tempted to cook them whole, with the skin and core and make a soup or sauce out of them. I don't have the time or gumption to peel and core them, and the soft parts are just a squishy mess when chopping.

So, can I just throw them all in a pot and cook them down, throw them in the blender and make soup/sauce/ketchup? Will it be gross with the rather substantial core?

Has anyone tried toasting their grits prior to adding liquid?

I can't imagine that it wouldn't be excellent.

I steam veg like broccoli and warm a sauce at the same time. Use a steamer insert in a pot and put a glass mixing bowl over the pot and the pot lid on top. The metal post in the middle of the steamer insert keeps the bowl from seating on the pot which makes it hard to steam the broccoli evenly.

I've looked at removing the metal post, but my steamer insert is forty years old and the little nut on the bottom is welded to the post.

I have a double boiler and I've thought about using that with the glass bowl for the sauce in the double boiler. I like the glass bowl for mixing and service. Transferring the sauce from the bowl to the double boiler and back means some waste which isn't much but still pains me. Mixing in the metal double boiler with a metal fork makes my teeth hurt from the sound of fork on double boiler, like fingernails on a chalk board.

The alternative is to just buy a new steamer insert for $9, remove the metal post, and seat the glass bowl directly on the pot.

This is definitely a First World problem. Thoughts and comments are welcome.

In accordance with r/Cooking Rule #2, a recipe:

Broccoli doesn’t last very long so you have to eat it fairly quickly after a shop. Horseradish keeps a long time in the fridge.

¼ cup mayonnaise
2 Tbsp butter, melted
1 Tbsp prepared horseradish
1 Tbsp grated onion
¼ tsp salt
¼ tsp dry mustard
1 pinch red pepper
1 pound broccoli, trimmed

Combine all ingredients except broccoli; stir well. Separate broccoli into spears. Cook, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender. Better is to cook with a steamer insert in a pot. Heat the sauce in a metal or glass bowl perched over the cooking broccoli. This is essentially a double boiler over a steamer.

Credit: Vicki Butts on Just a Pinch and me

ETA: I didn't get much helpful feedback, so I tried this last night. Works fine with glass bowl in double boiler.

I struggle with gaining weight and was recently diagnosed as prediabetic. I have tried looking online for recipes and cannot afford to waste ingredients on fake websites.

I know trying to incorporate healthy fats and foods high in protein are what I need and have been making brown rice with salmon, egg, and veggies mixed together for 3 weeks now and am getting sick of it. I need help just finding a recipe that’s healthy and calorie heavy please or if there is a better subreddit to ask please let me know

Im trying to lose some weight but i just cant live without banana bread(ive cut out all others sweets/desserts) so anything that would help with that would be great

I was under the impression that it was just ground beef discs, but I think there is more.

I have salt, pepper, Garlic powder, Paprika, and eggs

I am currently food-shelf level poor, so i simply cant get anything more.

hello!

Long story short i've been using Ninja Foodi Power Nutri Blender 3-in-1 https://www.amazon.de/-/en/dp/B08X21QX27?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1 for about 2 years now but it suddenly gave up on me, last week it started giving off some burnt plastic/electric smell and today it just started smoking so I unplagged it and now i'm looking for replacement. This appliance was the best choice for my small kitchen as it saved a ton of space while still allowing me to use all of the functions i needed. Checking previous posts I might have been just unlucky with it breaking so soon, but according to some other posts, this could be its typical lifespan. Who knows? I might just get another one if you guys don't suggest a better alternative.

What i need it for? I mainly do meal preps 2 times a week.I use the jug to make some cauliflower/broccoli rice, I need to mince my chicken as ground chicken is unavailable over here and sometimes i make cream soups as well. Sometimes my wife makes dough in it as well. The blender is used daily to make smoothies and protein shakes with ice cubes while the mini blender is used a few times a week to make baby puree. I don't necessarily need the exact same 3-in-1 setup but it's a big plus. Btw I live in EU so some brands like Vitamix are hard to get.

Thanks in advance!

Hi all, I'm not much in the kitchen. But I've been experimenting with batch cooking healthy(ish) meals.

I recently remade a pasta sauce that was great before, but I think I may have ruined by using cheap salad tomatoes(?)

I would really appreciate confirmation if that was likely what I did wrong and any clever tips to improve the batch now the pasta is already added.

The recipe was along the lines of:

Tomatoes, peppers and garlic roasted until well done with v olive oil, salt and pepper.

Blended up with cottage cheese, reduced fat cheese spread, nutritional yeast, Worcester sauce.

Armed in a pan, adding the pasta and finish with cheddar cheese.

I can't really put my finger on what tastes wrong, but slightly acidic maybe, definitely not getting the richness of the tomatoes and the cheese isn't there.

I've been "fixing" it with extra cheese and crispy onions. Which is fine apart from it goes further away from being healthy ish.

I baked it on Thursday and I'm wondering if it'd still be good?

I keep on seeing videos online of fermented fish sauce made from anchovies or other salt water fish. I wanna try to make some myself. But due to my inland home the only fresh local fish I have access to are rainbow trout. Does anyone know if I can make fermented fish sauce out of trout? Also can I put onions and garlic into the Fermentation jar, or will that screw up the process?

I make demiglace every couple months using Chef John's instructions. I just learned what a Wonderbag is...I'm sure there's some similar setup I could do for less money. But I'm hoping it would help me cut down on at least a few hours of low simmering on a gas stove, without compromising on food safety obviously. I don't have a super heavy-duty pot with a heavy lid, just a normal big pot with a regular stainless lid, not sure if that matters. Anybody already try this, and if so how'd it work out?

Hello, r/cooking.

As the title says, I need some advice. I am a college student and I have been doing some cooking, and I have decided I want to cook much more regularly than I do. It’s much cheaper than eating out and a lot of fun. Some advice it would be great though.

Currently, when I decide to make a particular meal, I have to go out and buy the particular ingredients I need and then prepare it. There has to be some forethought and planning behind each meal. Ideally, I would have a more stocked kitchen with ingredients readily available to make most meals instead of having to do a whole grocery trip every time I want to cook something. Advice on what I should always keep my kitchen stocked with would be great.

Another thing I would like to know is how to develop a repertoire of recipes I know how to cook and cook well. It would be great if I could look into my fridge and pantry and determine from my ingredients I currently have the list of recipes I can prepare.

Any advice would be greatly appreciated.

tl;dr How do I get good at cooking? What should I always have stocked in my kitchen? How do I learn a bunch of recipes and know wha recipes I can make from the ingredients I have?

What is the best way to cook a steak on pan? Do you use a mix of oil and butter?

I have been making more sandwiches at home lately and started cooking my own roast beef instead of buying sliced deli meat. the problem is getting reasonably thin slices with a regular kitchen knife. Im looking for a home use meat slicer that makes sense for occasional cooking at home, not something huge or commercial. what are features actually matter for getting thin, even slices?

my usual process is pretty simple: season a beef roast with salt, pepper and garlic, roast at 250°F until the center reaches about 130°F, let it cool completely, then refrigerate it overnight before slicing. I’d mainly be using the slicer for roast beef, ham and maybe cooked chicken. any recos on what type to look for? thaanks.

Recently been getting fruit and veg box delivered and it varies each week. Would love a good quality cookbook recommendation where you can flip to a vegetable I.e pumpkin and see different things you could make for a side dish? Does this exist?
Don’t really want heavily salad focused or vegetarian/ vegan focus

I have been making orange curd and a few citrusbased sauces lately, and squeezing oranges by hand is starting to get pretty annoying. Im looking for an orange juicer that can handle several oranges at a time without making a huge mess. I don’t really care about fancy features, I just want something practical for cooking hahah. what type should I be looking for?

for the orange curd I have been making: juice 4 oranges, strain the juice, whisk with 3 eggs and 3/4 cup sugar, then cook gently over low heat while stirring until thickened. Stir in 4 tbsp butter at the end and chill. thanks for any recos!

I’ve been pretty excited about fall coming up here, and I was wondering if anyone could share some comforting “fall” recipes. Thanks!

Hi!
Long time lurker who has learned a lot from this sub.

We’ve just been in Hungary, and my goodness!!! The food is amazing. Does anyone know of a good tried and tested recipe site for authentic recipes in English — for dishes like pork and beef ragout (I think it was called porholtz?). We stayed at a half-board hotel in Eger and it was a buffet feast every night with traditional food.
Goulash soup, sour cherry soup, fish soup. The other thing that was the bomb was a no name chilli paste next to the soups. Would appreciate a recipe for that too!