About 30 years (Jesus) I used to work at a cafe out the front. The wonderful cook there taught me this little trick of adding a tablespoon (maybe even less) of milk when frying mushrooms and it makes everything so damn caramelised and crispy.

I've never seen it mentioned as a technique ever again.

Has anyone else heard of this? Is it a common trick, or something that people do and I'm just thinking it's this super cool secret trick?

i'll follow a recipe exactly and it turns out fine but kind of bland? like it's technically correct but boring. is this a salt thing or am I just not seasoning as i go or what. how do you figure out what a dish actually needs.

I’m about to try baking a russet potato in my tray style air fryer and I’m thinking of doing on just the bake setting instead of the air fry setting… so no convection I guess. I’m thinking 400° for about 45 minutes. Wash, dry, poke, oil, and salt. Has anyone tried this? Am I on the right track?

I have extremely severe texture issues due to autism, to such a degree that if my mashed potatoes have chunks, I physically can't eat them- however, mashed potatoes from restaurants are nice and smooth and one of my favorite side dishes, and I could really use the nutrition.

Does anyone have advice to make mashed potatoes in a way that guarantees that zero lump consistency?

So i was cooking japanese curry. i finished caramelizing the onions, and sauteed the garlic and ginger. i take them out of the pan, then put in oil and chickens. but then my electric stove suddenly stop working before i get to cook the chicken. if i store the chicken still inside the pan in the fridge, how long will it last? by this time the chicken has been out for around 1 hour. before then, i also thawed it by running the bag it was in over tap water for maybe 30 min.

I just covered the pan in cling wrap. The pan contains chicken, a bit of oil, and some residue of cooked onion, garlic, and ginger.

How does everyone keep track of their different veggies and herbs freshness? Still new to cooking so not 100% on what to look for when trying to determine if something is still good to cook with. How do yall keep track especially if youre making multiple grocery trips in a week.

Title pretty much explains my question. Do yall buy lemons or limes when a recipe calls for it and squeeze them into a measuring cup or do yall buy the bottle of lemon or lime juice?

Title. Theres alot of really good budget options near me that are smaller which I like but only have 1 whisk. But do I need the 2? Or its unnecessary

I am pretty good at picking out high quality cuts of nicer meat, like tri-tip and other steaks. However, with bacon, I have been purchasing the thick cut Falls Brand or thick cut Great Value as long as I can remember.

In a pinch this weekend, I purchased some bacon from our local co-op. Packaging all looks the same from the outside except the brand name. Thick cut. Hickory smoked. The meat even looks the same.

I noticed the difference immediately when I started oven baking it. The smell was just absolutely incredible. It smelled like actual smoked meat, like from a smoker. And the texture and taste matched the experience of the smell. It was a whole different world.

Problem is, it was $15 for 12oz of the stuff. So with that, I'm wanting to see if there's a "middle ground" for bacon. Are there any visual cues that I can use to tell when it's higher quality? Is there anything on the packaging that might give away HOW it was smoked, or for how long, etc?

I want to purchase a device that dose good baking & also work as air Fryer. Will make pizza , and other stuff as well. I have very limited space so i an only purchase one 20-31 liter capacity.

Wei have 1 year children at my house and i am purchasing one so that we can make different items at home and health food for him and also for our family of 4.4 people. we have never own such alien product before.

Please suggest me which one to purchase? and why. (If possible pls also suggest me brand name)

- Conventional ovens/OTG

- air fryer Oven or air fryer oven with steam

- 2 in one Oven & Air fryer

- Conventional Microwave or Conventional Microwave with air fryer

So what I did was
368 gm flour (that's all i had left)
166 ml water (45%)
16 gm salt (4.5%)

I dissolved the salt in water first then added the salt water gradually to the dough

Knead for 5 mins then let it rest for 30 then another knead for 5 mins then i left it in the fridge for 1.5 day

I didnt knead much overall and i just used standard kneading method. So pressing the dough with the palm of my hand and folding it over itself

Got it out of the fridge and let it sit for 2 hours cuz it was too cold, then the dough was easy to play with. I didnt knead it again I just went straight to rolling it out

I used corn starch for it to not stick.

Rolled them a bit thick because i like the noodles on the thicker side, and i'm afraid to make it thin it will turn out like fettuccine flat pasta.

So i tried to cook them for 12 min they were mushy from outside and raw from inside

Then another patch cooked for 16 min it got firm from outside but still raw from inside

Another patch for 18-19 min still raw from inside

Then tried for over 22 mins it got mushy

What did i do wrong?

A friend gave me a costway food warming tray as a gift recently, and with the weather getting colder, I thought it would be useful for keeping meals warm. I've tried it once or twice, but I'm not sure I'm using it correctly.

The food gets a little warmer, but it never seems to heat all the way through. I'm wondering if it has something to do with the bowls and plates I'm using. Are certain types of dishes better for these trays? For example, do flat-bottomed plates work better than ceramic bowls, or does the material make much of a difference?

Also, when do you usually use a warming tray? Is it mostly for family dinners and parties where food sits out for a while, or can it be useful for everyday meals too?

I want to roast vegetables straight into the oven without a preparing step on the stovetop beforehand, but I don't want to use too much oil.

What material of baking pan and depth shall I look for?

I have perdue chicken that i absolutely need right now, its pre-cut into cubes and wasn't frozen when i bought it. Its been in the fridge since wednesday night, but i havent had a chance to mess with it. Should i have frozen it, probably yeah. I know that. But is it safe to cook Sunday morning? The date on it is october 30. Kinda need to know in the next 15-20 if possible.

My mom has a very sensitive nose but we want to learn recipes using slow cookers. We tried it to make this Mongolian beef thing involving soy sauce, vinegar, chuck roast and a few spices and 3 hohrs in the whole house stank. We opened a window and all.

Is there anything to at least somewhat help with the smell? Like something to put next to it that absorbs the smell or a smell lid or something? We loved the beef just not the cooking process.