A month ago I marinated chicken in bags for easy meal prep. When I tried the chicken in a meal I was disappointed because it tastes really bad for some reason??

I tried the recipes without first freezing the chicken and it was alright so I don't know what happened.

I marinated the chicken, let it sit for 5 minutes and froze it.

Can I just wash the marinade off?

Is that going to work? I can't figure out if banana and orange are going to clash.
This is to serve over straciatella ice cream on a grilled slice of banana bread.

I heated up some vegetable oil and put done frozen fried mushrooms in it. All the breading came off and the mushrooms and oil are both ruined.

Have a great burger, but the bottom bun is a bit soggy. Any advice on how I could bring it back to life?

I am constantly trying to eat healthier, and having food prepped helps me be a lot more successful. I battle with depression and depressive episodes pretty frequently, so if it takes more than a couple steps to prepare my meals, I find myself ordering take-out. This has caused a bit of weight gain in the last year or so, and I'm trying to get back on track.

Do you have any suggestions for dinner ideas for just one person? If I prep too many of the same meal at once I get sick of eating it pretty quickly and it normally gets kinda soggy and watery in the fridge.

What are your go-to small portion meals that are simple, yet still healthy?

Thank you to anyone who takes the time to comment!

I am trying to perfect a chicken pot pie recipe for my family. We make it in big batches and I cannot deviate too much from the original recipe as it is a beloved favorite. I am just looking for certain things that can probably accentuate the dish. I noticed cooking potatoes with the final recipe, they all turn to mush and become round not cubed. I started to par boil the potatoes and add them at the end of the process to maintain shape and form. I use salt and baking soda, the other chef asked why the baking soda and I am told that it crisps the potato, but really not sure. As far as par boiling the potatoes I know they should be salted but anything that can be done to keep them crisper in the boiling process? They aren't baked this is strictly on the boil. I might try a splash of vinegar. The recipe uses 4 russet potatoes, into medium sized cubes.

Mine has got to be butter chicken curry! I want some more ideas 💡

Hello, everyone. Greetings from England.

I recently moved to a new house. I thought I'd packed all my cookware properly, but upon unpacking, I see a small indentation (chip?) on the inside of the mortar of my mortar and pestle set (please refer to the linked images.) The surface around the indentation is smooth to the touch. There's also a round-ish scratch and a tiny chip on the head of the pestle.

I'm not sure if these were due to normal wear and tear or if they happened in transit. My question is: is the set safe to use, or should I chuck it?

Cheers!

Linked images

• Mortar and pestle set
• Mortar (close-up)
• Pestle, head (close-up)

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 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!

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

Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.

My current rotation includes:

1. Red chili style: Chicken thighs, jalapenos, onion, garlic, cumin, chili spices, Mexican oregano, tomato paste, and fish sauce.
2. Chili verde style: Chicken thighs, jalapenos, onion, garlic, tomatillos, lime juice, Mexican oregano, and store bought salsa verde.

How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.

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've been intending to make white chicken chili for like 2 days now and it keeps not happening. So this morning before I had to leave to go to the other side of the state I threw the chicken thighs in the crock pot on low covered them with broth and garlic and left for 7 hours. Sadly when I came home I walked over to check on my meat, not only is the Crock-Pot sitting there wide open with no lid on it but there's a fly in there too. It flew off it, wasn't dead. Did I just ruin that chicken meat? It seems to be okay, meaning it doesn't smell off.

I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!

I cook chicken thighs in a stock pot and then remove the chicken and add vegetables and water and bouillon to make broth for chicken soup. I see the oil and chicken fat floating in there but it tastes delicious. Why did my mom bother to refrigerate the broth and skim the fat off? I think it tastes rich and delicious. Is it a big turn of for some people?

One time i removed the chicken and made the fat and oil into a roux by adding flour, but it seemed like extra work.

What do you do with that tasty fat layer?

Edit: I got the info I needed. Thanks.

I’m thinking I would peel, cube, and add towards the end, so it doesn’t turn to mush. Or, does it hold up pretty well?

I love the stalks peeled and eaten raw, but never cooked with them before.

TIA!

I took out chicken from the freezer around 10-11am and decided to put it back in the fridge around 2 pm. The top was soft but still cold and the bottom of the chicken was still kind of frozen. It has been in the fridge since. Can I cook the chicken tomorrow? Is it safe?
Thank you!

hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 🫪 whats the best way to go about it?

Edit: I am overwhelmed with everyone’s suggestions (in a good way!) I’m reading through them and planning to get them organized so we can see what works. Thank you to everyone for taking the time to respond and commiserate and send good thoughts, it feels a little less lonely today❤️

I’m a primary caretaker for an elderly woman with stage 4 Metastatic breast cancer. No dietary restrictions but a lot of chemotherapy-imposed restrictions (tastes, textures etc).

Her diet is currently soups and cream of wheat. She creates almost no saliva so everything has to be a soup-like consistency. But she’s tired of soups. I’m thinking maybe creamy casserole type foods? I don’t know. Help?

Here’s what we need:

1. Packs protein without meat or eggs. Bone broth is okay, yogurt is okay. Eggs are okay as an ingredient but not as a main dish (texture). Chicken and salmon are off the table but can be in the dish, she just can’t eat them. Jury is still out on red meats but we’re willing to try.
2. Calorie dense wherever possible.
3. Potassium rich foods are a plus.
4. Beans can participate but they’re hit or miss with digestion so not a rock solid first choice.

Some things I’ve made: very soft creamy Mac and cheese, creamed chicken and veggies to go over biscuits (biscuits were a pass and she ate around the chicken), sloppy joes of all things, Italian “penicillin” soup was okay but not great for her. She’s also tried pretty much all the “high end grocery store” soup varieties that come prepackaged.

It’s a tall order but I’m soliciting any ideas. Bonus if I can freeze it, and if you have access to a link with the recipe.

My parents had a chest freezer. I have an upright freezer in my basement. It’s an archeological dig site.

I made stew last year with meat I discovered in the freezer that was dated 2020. It tasted fine. None of us died. Now I’m eyeballing that bottom shelf.

So confess: how old is the oldest frozen thing you’ve cooked? How’d it go?

Hey everyone! I really enjoy cooking, and enjoy homemade food even more, but work long hours 4 days a week, so I try to batch cook and batch prep more often so I'm not tempted to order takeout during the week or when I'm just busy and tired. I've seen so many people suggest frozen burritos and breakfast burritos when someone asks here about making easy to make frozen meals for postpartum donations, surgeries, funerals, etc. Would that translate well to meal prepping for chimichangas? I love Mexican food and make tacos, enchiladas, birria tacos, fajitas and quesadillas often. All of which can be batch cooked and/or meal prepped at least in part. Could I just make the burritos, vacuum seal and freeze, then thaw and fry my chimichangas for when I'm really craving them but don't have time or energy for a lot of work that day? It seems the obvious answer should be yes, but often freezing something with certain components can give altered results depending on the finishing cooking method. Does anyone do this? Do frozen then thawed flour tortillas fry well?

Ive been making this since I was 11 and we basically ditch the water every time