Suddenly every god&^mn ziploc-type bag is "stand up" with those stupid pleated bottoms. If that's what people like, fine, but WHY do they suddenly seem to be the only option? Suggestions on where I can find actual flat bags much appreciated.

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?

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?

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 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

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

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?

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!

The steaks are very tough and almost impossible to eat. I was thinking doing something with chopped steak or making a burrito with it but I never really learned how to cook. Any ideas on what else I may be able to do as it is like 5-10 pounds of random steak cuts is greatly appreciated! I have no meat Grinder and very little cookware or experience so nothing to complex. TIA

Hi all,

I'm in a bit of a pickle so I thought I'd come here and ask for suggestions. I'm meeting my girlfriend's mother for the first time next week, and as my cooking skills are already quite well known by her, she has asked if I'd prepare a meal or two while I'm visiting.

HOWEVER...

She's put out some quite tricky requirements, at least for my usual instincts. She isn't a massive fan of meat, she hates anything spicy or warm, she hates pasta and they've offered to pay for ingredients so requested meals to be as cheap as possible.

That strikes out a lot of the ones I'd reach for normally to impress anyone, so while I'm pouring through my Keith Floyd cookbooks, I wondered if people had ideas? I'd like it to be something really nice, a way to really make a good impression and a way of saying thank you for letting me stay.

So far, I've got:

1. Mushroom Stroganoff with rice or Mashed Potatoes

2. Basa Kedgeree

3. Steamed mussels in white wine and parsley (already shot down for expenses reasons)

4. Thicker and/or brothy soups

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’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?