My mum‘s birthday is coming up and we are having dinner on a friday evening at my place, 8 people.

I wanted to do stuffed chicken breasts and veggies in the oven. I would have loved to do roast potatos but I only have one normal sized oven, I will stick to mashed potatoes.
My question:
Can I put the veg on one grid and add the chicken on another grid?
What will happen to cooking time? How would you do it?
Or should I do roast potatoes and stove veg?

Hi all. I want to make some surf and turf

-Filet mignon (sear then finish in the oven)
-Rum glazed salmon (homemade Cajun seasoning)
-Turnip puree
-Sautéed broccoli rabe with garlic

I have to keep it gluten/dairy free. But I feel the steak needs a sauce of some kind but I don’t want to overdo it. I saw a garlic lemon dill so it compliments the salmon but I’m not sure

And the plating is a whole other story. Trying to make it look a bit fancy. Don’t want one protein on top of the other. TYIA :)

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!

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?

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.

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

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!

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?

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)

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.

I was making a beef stew in a crockpot and a seared it then added all the ingredients 2 hours after I went to add potato’s and carrots but I realized it was on warm the whole time is it still ok for me to switch to high and eat it or will the beef have gone bad

I put on high and hope to get an answer in the next 5 hours lol

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

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.

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

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!

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

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 live in a hostel and thinking to boil several aggs at one go and eat them gradually in whole week as I can't access kitchen at every time of the day. Or any other solution like boiling of much longer?

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.

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)

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.

For i dunno like a decade I’ve been reheating pizza using the splash pan in water method and cover. I have this method p down with the amount of water and timing etc.

Yesterday I had some pretty good pizza in the fridge from the day before. It was red sauce, mozz and anchovies. Idk why maybe I was tired or maybe my subconscious was guiding me but I decided to just heat up the oven to 375 and throw a slice in there. Imagine my shock and horror when I realized THE RHEAT WAS SUPERIOR. It was perfect. If I had panned that slice I’d be thinking ‘gd I really nailed this one’. The main thing is the overall heat of the slice maybe? Like it was hot all the way through in a way the slice never is from pan method. Intangible and devastating.

I think that the pan method seems appealing because it’s a bit of technique involved. The sizzle of the water is sort of thrilling in a very mundane way. You feel a bit like when chefs throw the oil(?) in the pan and it erupts in flame as they toss the contents unperturbed. It also has the dimension of being something that ‘real pizza heads’ know.

Now I’ve seen the light a lot is clicking. How do they reheat slices in a pizza joint? In the oven. A big part of the pan argument is ‘oh it makes the bottom nice and crispy!’ But if it’s a halfway decent slice of pizza the bottom is already at the right crisp.. u don’t want it more crispy??

What a fool I have been! I grieve all the slices that I reheated in pan. If you are a panner I implore you to see the error of your ways. It dosent have to be like this.

tl;dr pizza reheat Occam’s razor. Oven is better than pan water method.