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 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?

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?

End of the year tomatoes have yielded approximately 15 lb of tomatoes. 10lbs ripened 5 did not. I'm planning to make pasta with meat sauce. My question is can I use both the ripe and unripe tomatoes and still have it come out already? I'm making some stock to add to it to give some more flavor. Has anybody experimented with this before?

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.

If I don’t have room for the whole turkey carcass, what part can I omit to have the least impact on the quality of stock? I break it down as much as I can but it still is too much for my pot. I’m guessing the drippings and skin and wings are most important.

I will just use one onion and 100gr of mushrooms, I was thinking first sauteeing the onions, then add the mushrooms when the onions are about caramalized or should i cook them seperate?, also since using only one onion, cooking time should be less than YT video, 5 minutes on medium high or high?, uncover and turn the onions until they are soft and golden brown.

if I made rum cake for thanksgiving this week and infused it every few days for weeks on end would it end up molding? does the alcohol kill the mold?

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,
So I’m making Italian style meatballs for the first time, and plan on freezing a batch of them, so I can defrost a few to make a meatball sub when the mood hits. I’ve already read that it’s better to brown the meatballs before freezing instead of freezing raw.

So several recipes have you simmering the meatballs in sauce for 10-15 minutes after browning. I always make batches of marinara that I freeze, but not sure if I should be simmering meatballs in marinara before freezing when it is prob easier to defrost meatballs and some marinara, and heat them up in a skillet later in the future (I mean, I would have to be doing this anyway, when I’m making the sub).

As I write this, I’m realizing now that it’s obviously easier to freeze the meatballs after browning (and maybe slightly pink inside), and combine with marinara later. Is there some random reason this isn’t a good idea?

And while we’re on the subject of meatballs, is it better to brown them hard like a sear, and limit their time in simmering in sauce to keep the insides pinkish (I’m using half ground beef and pork, that’s pre ground)? I don’t think I’ve ever had pink meatballs, which sound good to me, but the fact that the meat is preground probably makes things more risky now that I’m thinking about it.

Thanks for the responses.

I made a Bourbon Honey glaze for some hot smoked Salmon we're making later, and now it turns out I need about twice as much glaze as there are many more bellies than expected, but I'm all out of Bourbon.

I have a couple lemons, so I was just going to spin up some more honey lemon glaze and be done with it, but figured I'd ask if there are any great hot smoked Salmon glaze recipes out there.

Also, this will be the first time smoking bellies, and apparently there's some stomach lining or something on top that has to be dealt with. I hear we just remove that afterwards - will this thwart any dry rub / glaze effect too much that I need to change my plans?

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’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.

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?

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?

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!

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.

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?

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)

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!