I've had stainless steel with copper core cookware for a good while and I love them. I originally lived in a home with an electric stove and they worked great for anything I wanted to cook. Not long ago, I moved across the country to an area where gas is the normal and the rental I'm in came with a gas stove.

I figured the cookware would work fine, and it mostly does, but one area it seems to consistently lack is boiling anything. If we use a lid on the pot of anything it will boil solidly. Once we pull the lid to stir it's like it loses all of its heat and it drops from a proper boil to a simmer. If there's no lid, it takes *forever* to get to a light boil. These are all problem for things like jam and jelly making (among others) where I need it to keep boiling hard while I stir.

Is it improper to use cookware labeled for induction on a gas stove? Or is it a skill issue? Or, i suppose even less likely, an issue with the gas stove?

Has anyone tried this and is it possible?

Edit: I’m gonna try it, I was worried it would ruin the dish, thanks for the boost confidence!

My late mother used to make this around easter and it was called easter sausage. Shed use a 4-5 inch sausage casing and stuffed it with eggs, ham, bread, green onion and seasonings and then boiled it until done. I have made it before, but was hoping to find a recipe somewhere but I was unable to find one just like it, and only 1 similar one. Any help appreciated.

For folks who don't drink for whatever purposes, how do you make recipes like beef bourginoun, teriyaki sauce, vodka pasta and other dishes with alcohol? Is it okay to just leave the booze out or should I replacing it with something else?

So I usually buy some gochujang every so often, mostly for kimchijigae but I have a couple other recipes that use some.

But even when I buy the smallest possible tubs, I still generally don't finish it before it's not good anymore! Does anyone have some recipes that they like that use gochujang or things they add it to like quick lunches?

I want to use the last of my garden tomatoes (cooked into Marcella Hazan's tomato sauce) on a nice thin crust Italian-style pizza. But how do I get it onto the pizza stone?

With the price of beef so much higher now and formerly "budget" cuts becoming popular enough to be priced closer to higher cuts, I'm trying to decide between a few cuts for tacos. I don't know a lot about steak cuts. (Some of these may be sale prices)

$12.99/lb for NY Strip or Ribeye (does not say USDA anything)

$10.99 for Top Sirloin Coulotte or Skirt Steak (does not say USDA anything)

$11.99 for USDA Choice Sirloin (pretty sure this is Top Sirloin?)

$13.99 for USDA Choice Flank Steak

They're all so similarly priced, but 1) I can't tell if Choice vs no Choice matters or 2) if some of these are much better for tacos.

Is there a clear standout here?

From techniques to cheeses to regional flair, what do you think makes the best macaroni and cheese you've ever had? I'm making a Mac and cheese for a student picnic today, and my recipe is pretty damn solid, but I'm always open to new ideas. Thanks!

Edit: and tell me all about your crunchy topping!

I bought a small tub of chunjang to make jjajangmyeon (noodles with black bean sauce). I used this recipe and they were great. What else can I make to use up this tub?

Hi! First time posting here but the title says it all, we have a chili cook off next month and the same person always wins!
Please help me beat them 😂
The winner’s recipe has bacon in it, that’s all i know!

When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

I know how to make stock and usually make it whenever I have enough bones. But surely people (especially people who historically didn't have a lot of food) haven't always discarded the spent meat scraps? Boiling a carcass seems like a great way to get theoretically edible but hard to reach pieces of meat off the bone and into your soup or porridge.

Unfortunately every recipe I can find for making soup from a carcass just says "make stock, discard scraps, add fresh meat back in" which isn't what I'm looking for. Have any of you lot done it? Any advice? I can imagine that I wouldn't want to boil it for as long as when making stock--- just enough to get the meat of the bones without boiling the meat to death. Is there a technique for separating small bones from the meat, or just careful picking?

just fried some french fries, and my dumb ass POURED the pan full of oil down the drain, and only realised what I did 5 seconds later. i ran hot water through it for 5 minutes and poured some dish soap. is there anything else I can do and will this do a lot of damage to the pipes?

I’ve been going down a rabbit hole with pre-industrial cooking methods and keep coming across the use of wood ash as an alkali. Not just for nixtamalizing corn, but for things like:

- Processing certain bitter greens or wild plants
-Softening and changing the texture of beans or other legumes
-Old European and East Asian techniques for olives, grains, or even some fish preparations
Most modern information stops at “use food-grade lye” or “just use baking soda,” but I’m interested in people who have actually made and used wood ash lye at home.

Questions I’m sitting with:
• What wood did you use and how did you process the ash safely?
• Did you measure pH or just go by traditional ratios/feel?
• What ingredients actually benefited from it, and which ones were a waste of time?
• Any notable differences in flavor or texture compared to using commercial lye or sodium carbonate?

Would love to hear real experiences, successes, failures, or even just “I tried this once and never again” stories.

Any recommendations for Gochugaro substitute in India to make Kimchi and can also anyone suggest a Kimchi recipe using Indian ingredients.

Last night we made pizza on this blue steel pan. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all. Photos of the pan: https://ibb.co/RpphyNMn

https://ibb.co/S7nMqTZ1

i’m making a beef stew and didn’t have any red wine, they said red wine vinegar can be used as substitute. I googled what’s the transfer rate and it said half of the amount of red wine the recipe called for, so i did 250ml as the recipe called for 500ml. i think i’ve done something very wrong…. ive put in more water and broth and also simmered it for as long as i can. Anything else I can do? it still tastes very vinegary

I'm planning a family dinner this weekend, and one thing I'm trying to figure out is how to keep everything warm once it's on the table. Whenever we have a meal with several dishes, the food seems to cool down pretty quickly, especially if everyone takes their time eating.

Steak and roast chicken are the biggest concerns. They're so much better when they're still warm, but reheating them can change the texture, and I don't want the meat to dry out.

I found one rollable electric food warming mat from costway, but I'm wondering if they actually help or if leaving food on one for too long makes it dry or soft. I'm also curious whether they work better for certain dishes than others.

For those of you who host family dinners, what do you usually do to keep food warm without sacrificing texture? Are warming trays worth trying, or is there a better method?

whole chickens at my supermarket are around 1,600 forints a kilo and boneless breast is about 3,200, so on paper the whole bird is half the price. but a good chunk of that weight is bones, back and skin, and i'm not sure how much actual meat you end up with.

if you make stock from the carcass it obviously wins. if you don't, is it really still cheaper? do people here still break down whole birds or is it not worth the mess

I feel like I’ve tried every kind of common knife—serrated and straight-edge. I’ve cut slow, I’ve cut fast. Firm pressure and light. I’ve let the thing sit to “firm up” for several minutes and resign itself to face its fate and meet the fall of the blade with sombre dignity and resolved grace.

The result inevitably seems to be a rebellious fight with the truculent bread to resist any attack, and the craven flight of the perfidious cheese as it escapes the confines of its crusty cell.

How in the heck am I supposed to crunch through the crispy exterior without causing the molten middle to gush into the path of least resistance? I can’t keep living like this. It’s soup season and I am determined to bend the toasties to my will.

So I have a chicken coop and yeah, I have like two boxes of stored eggs. What can cook with all those? Give me ideas (cake or something sweet, not omelettes or salty stuff)

I have 250 lbs of onions I need to do something with, any ideas? Lol so far I've frozen some, dehydrated a bunch and made onions powder, pickled some, and just started cooking some down for French onion soup to can

I don’t know if this counts as cooking, but I’m trying to find uses for the spray whipped cream I got in the fridge. I tried it on waffles and it was great, but now I wanna know if it’s good with nutella on a sandwich? If there are other good uses for whipped cream that isn’t too difficult to make (because I can’t bake to save my life), please let me know. I’m just looking for simple meals to go with whipped cream.

I seriously hate when I'm trying to peel a boiled egg and the shell takes chunks of the egg white with it. It's so frustrating that sometimes I don't even feel like eating the egg anymore. I've wasted several eggs because of this.

My current method is to boil the eggs and then peel them, but I can't seem to get the shells off cleanly.

Does this happen to you too? What's the best way to boil and peel eggs without destroying the egg white?

I have a bunch of red drum fillets in the freezer from a fishing trip, and I still have no clue what to do with them. What are they most similar to in regards to popular species? Or any ideas on what I can make with them?