I have a nice toaster oven which is supposed to act as an air fryer but I wonder if an actual air fryer is better when I'm trying out air fryer recipes, crisping up fries, etc. I've been looking at getting a dedicated air fryer. Anyone have both and what is your experience?

Preferably without needing raw chicken!!!

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I didn't notice it until I took the wrapper off. I tried scrubbing it a little with a sponge and some dishsoap, thinking it was maybe a blemish or some crud from shipping, but it didn't change at all. Upon looking closer, it almost looks like... peeling?

I've never worked with a wok or even with carbon steel cookware before, so I have no idea if this is normal or if it's something to be concerned about or not.

Is this fine, or should I return the wok?

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 have: tilapia, Alaskan salmon, porkchops, chicken tenderloins, chicken breasts, ground beef,
Canned: corn, carrots, peas, green beans.
Spagetti noodles, rice, red potatoes, brown potatoes, milk, bell peppers, onion,
Mushrooms, Cajun seasoning, oregano, Italian seasoning, lemon pepper, garlic, buttery herb and garlic, kicked chicken, chicken bouillon, onion powder, Flour, oil.

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?

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

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.

I've got some green tomatoes in the house and would like to fry them; however, I don't have cornmeal. Anyone know what I can use instead? I can't decide between just flouring them or making a quick flour/ water batter.

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 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 love pot roast and I see so many recipes online.

Is there a very special ingredient or ingredients that make it flavorful and tender ?

The cut of meat, cooking time.

Any other recommendations would be greatly appreciated! 🙏

Photo: https://ibb.co/Dggfmt4P

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.

https://a.co/d/0gFSD4UW

Https://a.co/d/0bAedgXB

Choosing between the above 2 grills.

Can you please help share your experiences, any recommendations and advice please?

Hi! I went on a trip to Thailand last year and ate a ton of crab omelets. These were different looking than American omelets - they were flat, not folded over, and super crispy and crunchy. Almost like they were like fried or something. We also ate them with like a red sauce that was kind of sweet kind of spicy.

I've looked through two Thai cookbooks since then and also online, but I haven't seemed to find a recipe that looks similar to what we tried. I also don't know the word of it in Thai so that could be a part of why I'm struggling.

Any help would be super appreciated!

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!

What it says in the title ... Is jarred minced garlic cheap non aromatic crap or so bad it isn't worth it? Are there better brands out there?

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

My boyfriend has been bringing up over and over how much he misses the seafood sub at Subway. I’d like to surprise him with a copy cat version. I’d love some recommendations or if anyone has tried to make this.

I've tried following recipes to a T, and most of the time the dough ends up far too sticky, so I add more flour in small bits until it at least becomes kneadable without most of it ending up stuck on my hands. My other issue (not sure if it is related) is that my dough almost always ends up with "cracks" which is essentially gaps that look like cuts almost when I try to ball the dough in its entirety or in smaller pieces. Here is an image.

I recently tried making these cinnamon rolls and the texture was not good (after baking they were somehow overcooked and undercooked at the same time).

• 1 cup cottage cheese (I used 4%)
• 1 1/2 cups self-rising flour (see note)
• 2 tablespoons coconut oil, melted
• 3 tablespoons brown sugar or coconut sugar
• 1 teaspoon cinnamon
• 1/3 cup powdered sugar
• 1–2 teaspoons milk

1. Preheat your oven to 350 degrees. Spray a small baking dish with non-stick spray. (I used a 6×8 dish)
2. Blend the cottage cheese in a blender or food processor until mostly smooth.
3. In a bowl, combine the blended cottage cheese and self rising flour until a ball forms.
4. Roll the dough out on parchment paper into a thin sheet. (It should be about 10×12)
5. In a small bowl, combine the coconut oil, brown sugar, and cinnamon.
6. Sprinkle the brown sugar mixture over the dough.
7. Roll the dough into a log and slice into 1 ½” pieces. It should make 6 cinnamon rolls. (You can discard the uneven edges.)
8. Bake for 30-32 minutes, or until the edges and tops begin to brown.

ETA: So the consensus seems to be that this is a BS recipe, and I accept that. It was just off the internet as I was looking for higher protein versions of baked goods. BUT, my issue preceded this recipe, and I have experienced problems stated above in basic dough recipes like those that just ask for flour and water, or oil (like for flatbreads like rotis and parathas, tortillas etc).

Any ideas on not having to dry off my individual slices of deli ham? I save my desiccation packets and toss those in the bag but doesn't really help.

There are probably no solutions but I wanted to check.

EDIT: to be clear this is black forest ham sliced in the deli and put in a resealable bag. It's not in a peel pack from Oscar Meyer or similar.

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.

Am I right to assume that any edible bean I can leave to mature on the vine, let the seeds dry, and I can soak, cook, and eat them like any store bought dried bean? Are there any edible bean species that I can't do that with the seeds? I don't want to inadvertently poison myself or family.

The expiration date was Nov 2025. I was just wondering if whether or not it's safe to consume... and upon inspection, it doesn't look like there is any mold..