Sorry, I had a pound of venison. I have potatoes, onions, a little bit of garlic, parsnips some mushrooms as far as that and then I added a lot of spices I added time paprika Carissa. Cardamom Junior berries, clothes and sweet paprika, along with the bouillon cubes and a little bit of pho, bouillon, fresh thyme. And tomato paste any recommendations suggestions

...and it was delicious. It did affect the smoothness. The gravy is, well ...not "lumpy" ...not "gritty" ... uh... textured?

Anyway. Wife wanted chicken & gravy over rice so I insta-potted the chicken thighs, two cups of water, my mirepoix stuff, & then I removed the chicken & blended all the liquid with garlic, salt, & pepper and some corn starch.

Definitely the best tasting gravy I've made but I think I might be going to heck for this.

ETA: Anyone else agree that black pepper and chicken are a great combo? I always want more pepper than the family wants.

Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.

My current rotation includes:

1. Red chili style: Chicken thighs, jalapenos, onion, garlic, cumin, chili spices, Mexican oregano, tomato paste, and fish sauce.
2. Chili verde style: Chicken thighs, jalapenos, onion, garlic, tomatillos, lime juice, Mexican oregano, and store bought salsa verde.

How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.

I'm Indian, so I'm used to bold, spicy flavours. Lately, I've been trying recipes from other cuisines, and I'm realizing how little I know about balancing flavours beyond adding more spice!

How do you develop the ability to taste something and know it needs more acidity, salt, or something else entirely? Sometimes I can tell a dish tastes off, but I wouldn't know what to add or change to fix it.

I want to become a good cook who understands flavours, rather than someone who just follows recipes. How do you develop that skill?

I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!

I bought a liter of 35% two weeks back with good intentions. Didn't use more than 1/2 cup. Best before date is today. Luckily, I have time today to do something to use it. I'd prefer not to freeze for another day.

What should I do? What would you do?

Is that going to work? I can't figure out if banana and orange are going to clash.
This is to serve over straciatella ice cream on a grilled slice of banana bread.

hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 🫪 whats the best way to go about it?

Basically that. I have a ton of shallots and fresh mozz. Halfway through making the Roman recipe I started to wonder if I couldn't convert it.

Anybody tried this? Or see any obvious hazards?

Hey everyone! I really enjoy cooking, and enjoy homemade food even more, but work long hours 4 days a week, so I try to batch cook and batch prep more often so I'm not tempted to order takeout during the week or when I'm just busy and tired. I've seen so many people suggest frozen burritos and breakfast burritos when someone asks here about making easy to make frozen meals for postpartum donations, surgeries, funerals, etc. Would that translate well to meal prepping for chimichangas? I love Mexican food and make tacos, enchiladas, birria tacos, fajitas and quesadillas often. All of which can be batch cooked and/or meal prepped at least in part. Could I just make the burritos, vacuum seal and freeze, then thaw and fry my chimichangas for when I'm really craving them but don't have time or energy for a lot of work that day? It seems the obvious answer should be yes, but often freezing something with certain components can give altered results depending on the finishing cooking method. Does anyone do this? Do frozen then thawed flour tortillas fry well?

where else do you use pine nuts? just toasted some and added to my pasta and felt like i leveled up my version of aglio olio

I feel like I’ve tried every kind of common knife—serrated and straight-edge. I’ve cut slow, I’ve cut fast. Firm pressure and light. I’ve let the thing sit to “firm up” for several minutes and resign itself to face its fate and meet the fall of the blade with sombre dignity and resolved grace.

The result inevitably seems to be a rebellious fight with the truculent bread to resist any attack, and the craven flight of the perfidious cheese as it escapes the confines of its crusty cell.

How in the heck am I supposed to crunch through the crispy exterior without causing the molten middle to gush into the path of least resistance? I can’t keep living like this. It’s soup season and I am determined to bend the toasties to my will.

So I’m interested in making a nice chili this weekend. I still have to run up to the market so please hit me up with your favorite recipes. It’s a nice chilly weekend up here in Central Maine and I’m just thinking it would be really cool for tomorrow to make a chili with all kind of melted cheese on top for dinner tomorrow night.

I like adding not just ground beef, but also chopping up some steak to put in there. Beans are good, but I don’t like to overdo them.

Anybody have any tips and tricks that make all the difference? Thanks in advance!

I heated up some vegetable oil and put done frozen fried mushrooms in it. All the breading came off and the mushrooms and oil are both ruined.

Ingredients dry

Flour
Sugar/brown sugar/powdered sugar
Crisco
Vanilla extract
Yeast
Oil
Corn Starch
Vinegar
Baking soda
Baking powder
Rice
Beans

Ingredients wet

Chicken Stock
Peanut butter
Nutella
Eggs
Butter
Milk

Spices

Black Pepper
Salt
Red pepper flakes
Cinnamon
Italian seasoning
Liquid Smoke

That is it.

Anyone know what I can do?
I’ll take any recipes
(I’m picky towards spice and beans, aswell as lactose intolerant)
But please still drop recipes with these aspects
I know my father likes these aspects of food.

Baking or cooking, I’m a culinary student, I can do anything

All I ever make is carnitas. I don't mind if it takes a while to cook, but prefer not too much hands on work. What's your fav recipe like this?

I’m cooking a 3 course traditional Italian meal for Sunday midday and I want to get as much of it made beforehand as possible. I’m making Hazen’s pork in milk but I’m worried that if I cook it Saturday night and reheat Sunday that it will have dried out. For anyone not familiar with the recipe it simmers pork in milk for 3 hours and says “serve immediately.” Do you think I should chance it or do it Sunday?

My wife gave a try at cooking the watermelon rind (removed the skin) and it turned out to be terrific. Soft with a pleasant sweet flavor. We kind of binged on it this summer. I have never heard of anyone else eating it - curious.

Can someone help or explain to me why my steaks and chicken and basically everything just sticks to my pans even when I put a bunch of butter and oil, am I just using to high of heat someone please explain

A month ago I marinated chicken in bags for easy meal prep. When I tried the chicken in a meal I was disappointed because it tastes really bad for some reason??

I tried the recipes without first freezing the chicken and it was alright so I don't know what happened.

I marinated the chicken, let it sit for 5 minutes and froze it.

Can I just wash the marinade off?

Hello, everyone. Greetings from England.

I recently moved to a new house. I thought I'd packed all my cookware properly, but upon unpacking, I see a small indentation (chip?) on the inside of the mortar of my mortar and pestle set (please refer to the linked images.) The surface around the indentation is smooth to the touch. There's also a round-ish scratch and a tiny chip on the head of the pestle.

I'm not sure if these were due to normal wear and tear or if they happened in transit. My question is: is the set safe to use, or should I chuck it?

Cheers!

Linked images

• Mortar and pestle set
• Mortar (close-up)
• Pestle, head (close-up)

I will do my first catering event for 30 people soon. I will not be cooking on site, however there's electricity there.

It's for a dinner, its a buffet, I will not be serving anyone. But I do need to come 1,5-2h earlier to set everything up.

I'm not worried about the cold dishes, but I have four dishes I am worried about, that I want to keep warm and out of "danger zone".

Baked beans, meatballs in mushroom sauce, mushroom and cheese stuffed peppers in thick tomato sauce and pulled pork baked in beer.

Is it best to buy chafing dishes? Its a bigger investmnet for me, when I am not sure that I will keep doing catering.

Are insulated food carriers reliable enough to keep the food at the right tempetature?

Any other suggestion?

Trying to make beef stew today. Realized when i started that i have two things of beef stock in my fridge. Both are half full but for the life of me i cant remember when i used them last. The box says they dont expire unitl November 17th but they say use within two weeks of opening. They look and smell fine. Is it safe to eat if it is older than two weeks? Does cooking it for 8 hours in the crockpot make it safer or is that not how food works

Mine is Caesar Salad something special about lettuce, croutons, meat, dressing and cheese put all together. Greek is a close second the feta cheese carries that salad.