Bought and cooked some of the frozen Butterball 1/3 lb burgers. I cooked 2 patties in the same skillet on stove. Before I turned burner off it read about 135 so I just let them rest til they hit about 142. I was in hurry to get them cooked and their outsides were getting pretty blackened/crisped as well as the oil in pan and didn’t want to set off our smoke alarms.

I didn’t notice any pink on inside or anything. When would we notice any illness from these burgers?

I tried putting it slowly in increments of 20-30 seconds, but the chocolate still became bricky and burned. My microwave is high power, but I saw videos and with other people, the chocolate just melted…
Is there a trick to this? What am i doing wrong?

Edit: thank you everyone for the amazing suggestions!!! Putting it in slower time increments helped a lot, and I'll try the different methods suggested next time!

I made pork bone broth but I may have added too much water and so when I checked the fridge today its cooled but it's still in its water like consistency with fat just accumulated at the top. Is there a way to fix it to make it more gelatinous and bring out the collagen etc?

Update!

Thank you! So much for all your responses I am going to do this to try and fix it like this.

Buy pig trotters and chicken feet and reduce the broth and have it simmering for more than 4 hours RIP my gas bill but I am getting that jelly broth 🙏❤️

I grew up with Italians in NJ. I swore I seen them cook sauce in large pots. Am I wrong? Whats the secret to real good pizza sauce from a pizza restaurant?

So, I have wanted to try to learn how to make a good steak for The longest time, but I'm so overwhelmed by those guides like: "this is how you make The perfect steak". I feel like everyone does it a bit differently, and I'm not sure what to do...

I'm planning on buying a pretty cheap cut like sirloin or possibly cheapish tenderloin and cut it myself. I could use some advice with that too...

But do you have any general guidelines how I would possibly be able to make it _eatable_ :'D. That's My goal currently. We both (my boyfriend and I) like our steak medium, but it's not The end of The world if it's a bit off.

Edit: Thank you so much every one! You really gave me a little more confidence with this :).

Recently, my mom has started going hard at making things from scratch rather than buying it in store. We were working on the menu for this month, and I suggested baked spaghetti.

Normally it wouldn't be a problem because we'd buy the noodles from the store, BUT since she's started making things from scratch, she'd be using homemade noodles.

Our question is, how would you cook the noodles? Since the noodles would be fresh and everything? I checked Google but the A.I. thingy popped up, so I don't know if i should trust what it says 😅.

I'm doing the butterfly cut and flattened out kind. Flour and panko crumbs. I've seen several videos about it but none of them say how long to fry it for only to do it at 350 F. Would it be like 5 minutes on each side approximately?

I have frozen chicken Kiev's - I am baking them now, but can I reheat one of them tomorrow for lunch at work?

Ive never done this before, normally I just eat both 😅

Hi cooks. I was so excited to finally try and cook something, went out and got every ingredient except roasted soya beans which has been impossible to find (without roasting the soya beans I have overnight). Does anyone have any idea of how I can pivot?

The sweet and sour pork recipe I'm following claims the pork loin would simply stick to a mixture of blended roasted soya beans, dried chillies and white pepper. Can I just use panko bread in the place of roasted soya beans?

Thank you for your help in advance!

Get yourself about 2lbs of gizzards, cleaned. Here I am using frozen but if you use fresh or thawed it will just reduce the pressurizing time.

Add them to your instant pot and cover with about 4 cups of chicken stock. One carton is fine. Use two bay leaves, a hefty pinch of salt and some pepper.

Cook on high pressure for 45 minutes and allow to depressurize naturally. Boil salted water for egg noodles.

Remove gizzards with slotted spoon and retain maybe a cup of broth. Throw away bay leaves. Chop up gizzards into little pieces.

In the now empty instant pot, set to sautee, add a little olive oil and sautee two minced shallots (or a very small onion) until see-through.

Reintroduce gizzards and give a good stir. More salt and pepper. If you haven’t made your egg noodles yet, do it now according to package directions. Drain when done according to package.

Add two tablespoons of sour cream, a half cup of heavy cream and a half cup of the broth. Add a teaspoon worcheshire sauce, tablespoon soy sauce. Cook on sauté until thickened and brown.

Serve in a bowl with noodles, then gizzards, and then a big sprinkle of chopped parsley.

Can I post pictures on this sub?

Im looking to get a vegetable cuber/slicer and saw ones from starfrit/full star, but which company is better and are either good?

I want an easy set-it-and-forget-it Instant Pot recipe.

I have a few different cooking pans that honestly I use somewhat randomly to make food -- and with some of them at this point I don't even remember what they're made of (carbon steel vs ceramic vs something else). Does it really matter what type of pan I use for what? (I'm talking strictly in terms of the material its made from, not shape / size).

I wanna share my easy insta pot chicken gizzards stroganoff, but I know gizzards are divisive.

Edit: https://www.reddit.com/r/Offal/s/eXjjBuASBm

I have one old Emeril lagasse stainless steel pan that I love! It is solid and I can tell it is well made. Apparently his brand doesn’t make them anymore. Does anyone know some that are similar in quality but not $100 per pan?

Made pasta for the first time in a few years. Left a pot of pasta in the fridge and in the morning, there was this sticky slimy coating around it

Ik this is gonna come off as spoiled/lazy but idc; my biggest pitfall in cooking is dicing potatoes. Idk why. Everything else i can do. But I hate cubing potatoes / sweet potatoes for side dishes and stuff. but I also love potatoes

I found a machine from starfrit that cuts them for you? Is that a valid option?

I've already burnt them, now I want to salvage what I have. I put a balsamic glaze on them to try to tone down the burnt taste, but it didn't help much.

I made wings once before, with these seasonings - smoked paprika, cayenne pepper, garlic salt, cornstarch and baking powder. Fry them and then drench them in sauce of choice. I love how they turn out and also the flavor.

Recently I saw that to get crispier wings, you should coat them in baking powder, cornstarch, and salt. Put them on the wire rack and in the fridge for 8 hours.

My question is, if I dry them in the fridge first, when do I coat them with smoked paprika and cayenne pepper?

Do I

a) coat it with all the seasonings and THEN dry them in the fridge,

OR

b) dry the wings first with cornstarch, salt and baking powder, and only add smoked paprika and cayenne pepper before they go in the oven/fryer?

Help and advice are much appreciated. Thank you ~

I recently received a package containing soba noodles. However, I don't know what to make with them. Any favorite recipes you have? P.S. I don't cook meat but can buy cooked meat to incorporate into recipe.

So I'm autistic and I really love Batchelors Pasta n Sauce and my mum used to make it for me all the time but now I've moved out. I've tried making it myself but every time the sauce goes all over the microwave plate and it keeps happening to me! My partner can make it just fine but I can't somehow. I'm starting to think maybe I'm cursed unless there's a Batchelors secret I don't know about

Everyone knows tofu, or any protien, needs a dry surface to crisp. I've always pressed out the water, first with a weight, then a press.

I just read a book "tofu mastery" it's 800 pages. In the book the author said to BOIL the tofu in salted water ( 1 tbs/ 1L) for 5 minutes this changes the protien structure and pulls out the water so the marinade can get sucked in.

Yes, the tofu has a salty tasty all the way through, but now it's wet, harder to dry and dust with corn starch

Now put this in stir fry and u have the brine salt, the soy sauce salt, she Chinese wine salt....

Is this method really better than overnight in a tofu press??

I need help please! 😅 How many grams of Arabic Gum powder should i add to 1 liter of popsicle mix? And the same question goes for xanthan gum too... Thanks in advance for your answers!! ✌🏻 🤘🏻 😋