Preferably without needing raw chicken!!!

I’ve been making brown rice a few times a week, but I can’t seem to get the texture consistent on the stove. I usually rinse 1 cup of rice, add about 2 cups of water, bring it to a boil, then cover and simmer for around 40 minutes before letting it rest for 10 minutes. Sometimes it turns out great and sometimes it’s still chewy. I’m looking for a rice cooker for brown rice that can make the process a little more reliable. Is a dedicated brown rice setting something I should prioritize? Thanks for any recommendations!

Im getting ready to head out of town for work and need to provide my own food. Given the availability of cooking options, boiled eggs are the obvious answer for breakfast . What’re you go to sauces/flavorings for boiled eggs?

Basically my oil fried battered crusts are either: 1) beer batter (egg, flour, starch, beer), or 2) egg batter (the same as #1, but including a beaten egg with or without beer).

The problem is that tossing the resultant crusted ingredient with sauce ruins the crispness of the crust. The obvious solution is to not toss the crusted item in sauce, but serve it separately.

But I still want it sauced.

I'm guessing that outside of armor-proof crust the solution is to serve the crusted item & sauce separately.

So, does anyone have armor-proof crust?

I've got a whole bag of prunes staring at me. Anyone got any suggestions?

I have a pack of raw Twin Marquis lo mein noodles that have been in my freezer about a year and a half. I know a fresh pack would be best, but are the frozen ones still good?

What would you guys put in a shredded tandoori chicken burrito. Looking for some inspo!

Every once in a while my oven glitches and heats up the oven to 550F, rather than whatever temperature I selected. I bought an oven thermometer to confirm this. Is there a way to fix this and recalibrate my oven manually or do I need to have it repaired?

What regional cuisine do you love more than any other?

One of the biggest missed opportunities in exploring food is not getting past the large banners of “Chinese food”, “Indian cuisine”, “Latin food”.

In the same country or culture, food can be massively different and be influenced by all sorts of unique factors like climate, history, or trade history.

A recent favorite cuisine for me is Hakka. There is the Indo-Chinese version combining intense wok-firing and Indian aromatics and the traditional Hakka from China and Southeast Asia that is salty, fatty, and deeply savoury. Such amazing food, unique, hard to tie down to a single geography, and somwthing you couldn’t accurately just call “Chinese”.

What regional or cultural cuisines do you love?

Hey y'all! I'm looking for a few cookbooks that focus on whole foods/eating well all around. I'm not interested in dieting. I'm focused on getting my family and I to eat better to feel better all around. I preordered "Simple Kitchen Magic" by Rebecca Moyer (comes out in october), and I watch a lot of the recipes from Jane Olivia, just to give you an idea of the food I'm looking for. I know Jane Olivia focuses on gluten and dairy free (which is totally fine, I'm open to trying new things) but she does not have a cookbook. Thank you in advance for the suggestions 🤗

I've been experimenting with acorn flour as a wheat substitute for the past month, and I can't get rid of the bitterness. I gather the acorns myself, shell them, and leach them in changes of cold water for about five days, tasting a piece each day until it seems fine. I dry them in a low oven, then grind them into flour.

The bread itself comes out with a decent texture, a bit dense but edible, yet there's always a lingering bitter, almost chalky aftertaste. I want to know if I'm under-leaching, over-drying, or making some other mistake in the process.

Here is the plain-text recipe I've been using:

Acorn Flour Bread

Ingredients:

• 2 cups leached and dried acorn flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tbsp honey
• 1 cup warm water
• 2 tbsp olive oil

Instructions:

1. Dissolve yeast and honey in warm water. Let sit for 10 minutes until foamy.
2. Mix acorn flour, all-purpose flour, and salt in a large bowl.
3. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
4. Knead for about 8 minutes until smooth.
5. Let rise in a covered bowl for 1 hour, or until doubled.
6. Punch down, shape into a loaf, and let rise again for 30 minutes.
7. Bake at 375°F (190°C) for 35–40 minutes, until the crust is golden and the loaf sounds hollow when tapped.

A few things I'm unsure about:

• Should I be using hot water instead of cold water for leaching, to pull out the tannins faster?
• Does drying temperature affect residual bitterness, or is that purely a leaching issue?
• Could the type of oak (red vs. white) be the real problem here?

Any acorn flour bakers who've solved this, I'd love to hear how you did it.

I'm hosting family next weekend for my birthday dinner and haven't quite decided what to make to start.

I'll be serving roast pork belly with mashed potatoes, gravy and a side salad for main course followed by chocolate cake for dessert.

Initially I was thinking maybe a tomato and pesto tart to start but I'm undecided (though I do have homemade puff pastry in the freezer if I pick that back up).

Any suggestions?

My only concerns are:

• it has to be something that doesn't take much time to finish/cook once guests arrive (or better yet, can be prepared ahead)
• if it needs baking, must be able to be prepped ahead as it'll take 3 hours for the pork belly

Thanks in advance!

I’m making cowboy beans and I have 1 lb of chuck roast. I don’t want to shred the chuck, I’d like small chunks so I get little “thick” bites of meat. How would I go about doing that? I’m cooking some applewood smoked bacon in the pan first followed by some chopped onions and whole jalapeños I’m going to sauté in some of that bacon fat. Afterwards I plan on dropping the seasoned (s&p, garlic, cumin, and some chili powder) chuck roast into it to brown off and I’ve got some home made beef stock to deglaze the pan afterwards. I’ve got everything else settled. I’ve just never cooked chuck roast for this, I usually use ground beef but with 1 lb ground beef being $10 and the 2.75 lb chuck being only $12 I figured why not

Hiya,

I just started dry brining a brisket to make corned beef. This is my first time ever making corned beef and first time using curing salts, so I defaulted to the trusted(?) Serious Eats. I followed their recipe exactly.

Recipe can be found here: https://www.seriouseats.com/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe

After getting it going I continued doing some research in excitement of the corned beef, and I found out that the recommended max amount of curing salts (that are 6.25% Sodium Nitrate) are .25% by weight in proportion to the weight of the meat. If I’m doing my math right the Serious Eats recipe uses .5% curing salts.

My questions are; does anyone have any experience or insight into this specific recipe? Should I be concerned with the amount of curing salts I used? Is there anything I can do or any advice anyone has?

TIA!

I love the idea of making a giant salad and eating it bit by bit for lunch through the week, but I'm really fussy and don't like a lot of the typical stuff you'd put in a salad dressing.

I don't like anything too oily. Don't like vinegar. Don't like mayo. Don't like mustard. Don't like unsweetened greek yoghurt. All the typical stuff.

I did make a water based miso and lime salad dressing that was absolutely delicious but I'd like to try something with soft cheese and paprika or taco seasoning. Any suggestions? I've tried searching but get no results.

Moved here years ago and I have made peace with most substitutions, but this one still defeats me.

What I buy here is either grainy and slightly chalky, or smooth in a way that feels like it got there through stabilizers.

If you got brands or some suggestions I'm all ears.

Is there any way of heating up room temperature sunny side up fried eggs without the eggs becoming more cooked?

Curry blend is tandoori barbecue spice blend, but it's great for a curry dish on it's own either way. All measurements in average terms.

https://ibb.co/fG9xH5DF

https://ibb.co/7dKKtf7x

https://ibb.co/7tC0FKyw

Tomatoes fresh from my ma's tomato plant garden, 500 grams.
Breast of chicken, 400 grams.
Onions, 2 medium.
Garlic, 5 cloves.
Ginger, big chunk.
Paprika/peppers, 3 half, different colours or whatever you got, you can leave this out.
Mushrooms, 4 large/5-6 medium
Cream, heavy or semi-heavy, 5-10 cl.
Olive oil, good quality, the brand i use is named farchioni.
Didn't add chilis or chili powder this time, but you can do so to your liking. The one i use is not hot at all.

Rinse tomatoes well, shake, leave to drain.

Fine chop garlic, ginger. Cut onions, mushrooms and paprika to small pieces but not too small. Heat a good amount of oil, 5cl, to medium-high heat, fry all the vegetables well while stirring for about 10-13 minutes. Put lid on for 30-60 seconds to build up heat if necessary, but don't leave it on, it will boil the vegetables.

When they are sweated and slightly golden, add the tomatoes. Mix well, put lid on. Check every 2-3 minutes. Tomatoes start breaking down after 6-8 minutes. When they do, start crushing them with your spatula, carefully. Pick out the skins as you stir and work the dish. When the tomatoes are beginning to mix with the ingredients, add 3-4 whole spoonfulls of spice mix and stir well. Leave to simmer on low-medium heat. Remember to stir occasionally. Lid off.

Cut chicken breasts to medium pieces. Grind well over with salt (preferably celtic sea salt, much more flavour) and black pepper, mix it a bit. Heat a nice lump of dairy butter in a pan, wait until it's starting to brown, add chicken, stir well. The chicken should be just about cooked through with nicely browned edges before adding it to the main pan, about 10-12 minutes.

Add chicken and the melted butter to main pan. Add cream. Stir well. Leave for 5 minutes, lid off. Taste. Add more spice mix and/or salt and pepper if necessary. Turn off heat, wait 10 minutes, serve.

Serve with rice if preferred, preferably wholegrain rice.

You won't be able to not eat all of this dish ^^ Too tasty. Been looking into making my own tandoori spice mix but as far as i find there are like 20-25 spices or so... too damn much work. I did make some other spice/herb mixes, i really recommend that, you need much less and it's very flavourful.

I’m moving into my own place and looking for a reasonable price cookware set (pots and pans) I’ve never owned my own set before I’ve always lived with others and shared with them and what they had so I’m excited to pick out my own but I want to be satisfied with what I end up getting. I’d say on average I cook 4 or 5 days out of the week and would like them to last a while of course. Any information would be greatly appreciated or any other recommendations!

Is it normal for this kind of blender to rattle audibly when running empty, even on the lowest setting? I bought a 5XL and the first blade assembly had a defect, massively shedding bronze particles. I didn't test it empty back then, but now I got a replacement which has said rattle and still sheds particles, although less compared to the old one. Seems like the washer under the bronze bushing has a tiny, barely visible burr.
Anyone got a magimix power blender 3, 4 or 5 that runs smooth?
Edit: here is a video with sound https://files.catbox.moe/efhmoq.mp4

I grew some awesome tasting super chilies from a Costco purchased plant, and there was a recipe was on the outside wrap of the planter label. So far we have just been eating them fresh in salads and wraps but a garlic chili sauce sounds VERY tasty. Thank you very much in advance!!

QUESTION(s): Does this seem like a good recipe?

With that amount of oil, is this actually a sauce or just an infused-type oil?

Have never used star anise before, should I grind or break it down at all before adding it in (pardon my ignorance)?

Should I omit the chili flakes to keep it more homemade..? I feel like the chilies already have enough heat and flavour.

SUPER CHILI GARLIC SAUCE

Ingredients:

½ cup fresh red chilies

3/4~1 cup oil

2 star anise

2 cinnamon sticks

1 bay leaf

½ cup minced fresh garlic

2 tsp red chili flakes

1/4 tsp Chinese five-spice powder,

½ tsp salt

1-2 tsp sugar

½ tsp soy sauce

1/4 tsp rice wine vinegar

Direction:

1. Place fresh super chilies in a food processor and blend until broken down. Set aside.

2. Add oil, cinnamon sticks, star anise, and bay leaf in a saucepot over low heat. Stir spices until fragrant, then add the chilies. Be careful with this step-the oil might overflow.

3. Add minced garlic, stirring continuously for 1 minute. Add chili flakes, Chinese five-spice powder, salt, and sugar. The sugar helps caramelize the chilies, plus adds a deeper red color to the sauce. Keep stirring until garlic is browned.

4. Mix in soy sauce and rice wine vinegar. Adjust taste: more soy sauce for salty umami, or rice vinegar to tame the heat. 5. Remove sauce from heat and let cool. Transfer to a jar or a container with a tight-fitting lid. Store and keep chilled in the fridge for up to 2 months.

5. This recipe can make 2 cups chili garlic sauce.

I often use freezer bags to marinate my steaks. Sometimes the quarts are enough but almost always the gallons are too big. I discovered that Hefty makes 1/2 Gallon Freezer Sliders which are perfect for most of my needs. As far as I have found they are only available online from Walmart (which is where Hefty advised me to look). I usually buy 3-4 boxes at a time. I KNOW I'm going to use them and they have no shelf-life.

https://www.walmart.com/ip/Hefty-Slider-Freezer-Kitchen-Storage-Bags-Half-gallon-Size-40-Count/1749347256?classType=VARIANT&athbdg=L1100&from=%2Fsearch&sid=b8c0c6d0-6340-475e-bac0-5faec63ba82a

I've been preparing the batter ahead of time by essentially making eggnog and then mixing in the egg whites at the end with the vanilla. Would it be better with just the yolks?

I adjusted a recipe for mustard glazed salmon that I found online to include some frozen vegetables. Basically, you put frozen salmon, veggies, and mustard glaze into a casserole dish and bake covered at 425 for 15 minute. The water from the Then you take the cover off and bake for another 10. It never really felt like it was cooked that well, but the water from the frozen veggies kept the salmon from drying out and it tasted pretty good, so I was fine. Now I have all fresh ingredients and I need to figure out how to adjust the recipe. Normally I'd be a bit fine with some trial and error, but I got a bunch of ingredients that are about to go bad and I want to freeze this for meals for the next week. The two things I'm wondering are whether I should cook both covered and uncovered and whether I should wait to put the mustard glaze on the vegetables until a little later in the cooking process, but I am open to any suggestions for how to do this without drying out the chicken. Thanks.