Legend

I’m torn between getting a set of high end kitchen knives or break it down to a great chefs knife, paring and stake knives. Any recommendations?

Hi, all the recipes I see online call for biscuits or premade pie crust.

I'll be using this chicken pot pie recipe for the filling. However, it calls for a biscuit and I would rather have a pie crust: https://www.eatingonadime.com/instant-pot-chicken-pot-pie-recipe/

I already made the pie crust from this recipe: https://www.allrecipes.com/recipe/12492/pie-crust-iv/

The pie crust is currently sitting in ball form in my fridge. I'll roll it out and cut it into circles to cover the bowls at home. What temperature and for how long should I bake it for? I'm assuming that it's different because I'm baking it by itself on a sheet rather than over a pie with filling.

Also, as a follow up question, should I cut them into exactly the bowl size, or a little bigger, or a little smaller? Do these crusts shrink or grow in the oven?

So I’ve got turkey bones/leftovers and I want to make turkey stock but all my previous attempts at stock have not gone well. I’ve followed a few different recipes I found online but no matter what I do, either the end result has very little flavor and it feels like I didn’t let it go long enough, or I go too long and it’s so thick it turns to gelatin in the fridge. In either case it doesn’t taste very good and is too greasy. Any idea what I could be doing wrong?

Hi all,

Doing a Friendsgiving that kind of exploded and now there going to be 19 folks. I’m making three proteins: smoked pork belly, turkey bolognese, and a rib roast. Healthy mix of folks who like to eat and folks who are watching their figure. I have no idea how big of a roast I should get to make this happen. I’ve got the ratios fine for the other two proteins but unsure of how big I should make this.

I have zero experience in a professional environment, I just love to cook. So if this comes off as totally amateur, sorry about that. Any advice?

I’m making a gumbo later today and I’m going to sear the chicken and andouille in batches first. Should I make the roux with the fond in the pot, or deglaze with the stock that I’ll be adding back in later?

Cannot find many recipes on red liquid hickory smoke + salt, just to dry it in oven. It's very tasty though! Bbq taste on salad etc! I was very surprised it could get "burnt"

I put it on high temp a little too long and it got very dark, think it lost some taste also, don't trust my taste too much Tried at lower temp and much nicer color.

I wanna find the perfect recipe!

Good starting point? 1 cup salt+1 tablespoon hickory?

Good drying temp without losing the taste?

Less than boiling temp in oven?

Starter help! Please :)

I posted yesterday about my starter and since then have fed it 6 hours ago and transferred it to the well jar (which I usually use). I fed it 1/3 bread flour (white unbleached) & 1/3 AP (white unbleached. I added 1/3 filtered warm water but it was a bit shaggy so added alittle more till the consistency was right. Since then there have been no bubbles although it rose from the marker. Any help or advice? Do I keep going? Change measurements? I am going to try whole wheat flour tomorrow but I’m getting super sad that it’s not working. I started on October 25th and it is now December 1st. Photos are from rn. Please help!!

I know curdling or egg flavor is from heating the custard too much, but the past time I made it I used a double boiler and used an instant read temperature probe and removed it from heat at 180F,but it still curdled while cooling in the fridge. What advice do you have to make boiled custard well? I don't know why I have so much trouble with it. Here's the recipe I followed: https://www.easyhomemadelife.com/boiled-custard-vs-eggnog/

Edit: I saw someone suggest to use an immersion blender to fix the bit of curdling that happened, so I tried that and it helped a ton. I didn't overcook it as bad as I thought, because it didn't taste eggy once blended.

I bought Inglehoffer cream-style horseradish. I wanted something quick because I didn’t want to try creating my own sauce. This product has a really good kick but lacks flavor. Any suggestions on how to modify it to make it more flavorful, or will I need to just create my own?

I’m looking to make a focaccia pizza with thin-sliced Yukon golds, bacon, fried sage and white sauce.

Was inspired by the lemon, potato and pecorino focaccia pizza in Sohla El-Waylly’s book. She recommends slicing the peeled potatoes and tossing them in olive oil and salt, but I would like them to be cooked and browned a little without overcooking the focaccia.

Any suggestions for how to prep the potatoes so that they’re crisp and tender after baking? I’ve seen: soak the slices in cold water to remove starch, blanch them, par roast them, soak in olive oil…not sure which, if any, is best.

Edit to add: I’ll be placing the potatoes on the raw focaccia dough and baking at 450 for 25-30 minutes

Boiling my chestnuts in salted water prior to roasting leaves stubborn stains on my stainless cookware.

It usually slowly fades during use over the year and now, at the very start of the holiday season, I've boiled the pot dry so the stains are a bit extra this time.

Any ideas for getting rid of the burnt, tannic discoloration on my all-clad pot, besides the ineffective baking soda paste?

I've also tried barkeepers friend to little effect.

Yes, I acknowledge that roasted or sautéed veggies are often tastier. However, my wife and I have a four month old and I work a full day. We need those easy recipes.

When it comes to easy veggie sides, like heavily seasoned steamed sweet peas, but my wife maintains that most steamed veggies are nearly inedibly mushy and tasteless for her.

Any recipes I can try that rise above sad cauliflower or soggy broccoli?

Bought a Costco pecan pie for Thanksgiving but was unfortunately disappointed. I believe it may have been underbaked, as the filling was a wet sludge consistency. It was also extremely sweet— in hindsight I should’ve known better since the pie is made of corn syrup, but I thought there would be more accompanying flavors, like bourbon or spices. I normally have a big sweet tooth but even so I had to choke down my slice.

I still have 90% of the pie left. I don’t want to return it as it’s a waste, and I don’t want to eat it with ice cream because that means buying another huge thing of sweet stuff.

I would like to use up the pie filling and crust (not the pecans) into my holiday cookies for Christmas. Does anyone have any ideas on how to do that? Should I scoop out the sludge and treat it as 1:1 white sugar? What kind of recipe would accommodate the sugary mixture? At this point I’m considering stirring the mix into my tea but don’t know if it’ll be gross. How can I incorporate the pie crust?

Just as the title implies, my apartment came with a shitty old fridge that has only one large crisper drawer at the bottom. 😤

I'm having a hard time with storing my apples, cucumbers, celery, carrots, and zucchini. I don't always have all of these ingredients at the same time, but I do always have apples and carrots, and usually cucumbers. I know apples produce ethylene gas, but I also know the best place for them is in the crisper (and my belly, hehe).

What should I do?

So I made homemade apple pie, it was AMAZING. But I want to try for a flakey crust next time, but when I look at the recipes it’s literally the same ingredients and same steps as the one I made last night? Am I just not looking at the right ones?

My pie last night had an “all butter crust” and was relatively thick. I also had a hell of a time rolling it out. It was hard to roll and dry and kept cracking at the edges. I don’t remember it being that hard last time I made it (for pot pie crust).

We like to pick up a sleeve of macaron's from time to time. There's a specific place we buy from a few times a year that has fantastic macarons. Specifically, they have an "eggshell" like texture on the outside that crumbles into a fluffy filling.

However, sometimes we buy a sleeve and the macarons are often chewy instead. I kinda associate these with being "stale".

I would like to know if it's just two different styles of macarons or if the latter are actually stale or just sub par.

My old microwave broke, but it has what I presume to be a very heat resistant, thick glass plate. I got a soup pot from the thrift store with no lid, and this very plate is effectively a perfect fit on it. It even has raised edges that prevent it from slipping off.

Is there some critical flaw I am missing here that poses a safety hazard, or are there no worries to be had? ​I also boil nothing for over half an hour, usually less.

Hi! I am trying to make a fried chicken. I use wet batter (water, spices, flour, cornstarch, egg powder, milk powder, salt, msg) and breading (flour, cornstarch, salt, msg).

I cover the chicken in batter and then dredge in breading, then fry at 350F for 6 minutes. The chicken comes out dark and not golden brown as I want. Is there something I can do to slow down browning process?

I have read that acid like vinegar can slow down that process, but not sure how effective it is, should I even try that? Also, I tried using different flours, but same problem. Most fast food chains use bleached flour which probably does brown a lot slower than AP flour. But can’t try that since it is not possible to find it where I live

My boyfriend likes the taste of onions but is extremely sensitive to their slimy texture when they're cooked and feels nauseous if he eats them in a dish.

Is there anything i could do to still incorporate onions into our dishes with his sensitivity to them?

I tried cooking them slowly at lower temperature on a hot plate and still got a somewhat burned sour tasting sulfuric mess, instead of perfectly moist sweet and nutty tasting.

What is good practice for cooking aliums? And specifically leeks and scallions?

I cooked some slow cooked Minced Meat Ragu for hours and to me the texture of the mince wasn't any better than if I had just cooked it for 30 minutes. Yes the sauce overall was more concentrated but the meat itself wasn't much different from when I tasted at 30 minutes.

But maybe I didn't do it right (I'm not a trained cook at all)? Is there any benefit in texture/etc. by cooking mince a long time?

I have a generic brand induction cooktop that is terrible to cook with because the heating areas are tiny and intensely localized. (Like, if you're making an omelet using the biggest "burner", the middle of the egg will be cooked while the outsides are literally still liquid, regardless of preheating time, or pan material/price.)

I'd like to replace it with a new induction cooktop, but I'm having a hard time finding any substantial comparisons from reputable cooking experts. All I can find are tables of numbers for total wattage, breathless blurbs about the bells and whistles of this design vs that, and endless repetitions of how induction units work, which pans they require, and how fast they can boil water.

Those things are all fine, but I can't find anything that talks about how even the heat is across the whole cooking surface (especially if it's in a bridged mode), or how intelligently spaced the heat levels are. (My current unit basically does nothing at "1", is very gentle at "2", functional at "3", too hot for most things at "4", and then is effectively a selection of different speed options for boiling water from 5-9 because they can't really be used for much normal home cooking.) I'm not looking for something fancy, just something that does the basics well.

The usual suspects like Serious Eats and ATK regularly discuss the merits of portable units, but I can't seem to find anything about cooktops. Does anyone know where I should look? Thanks!

I've got a bottle of Woodford Reserve Double Oaked, and I'm making a chicken-and-mushroom pasta tonight. I often deglaze the pan with some Grand Marnier when I make this, but I'm wondering if the bourbon would work, flavor-wise? I haven't cooked with bourbon much, so I'm not certain.

Hi culinary friends,

My boyfriend and I recently bought our first carbon steel wok and finally got around to seasoning it for the first time. I noticed it was burning weirdly in the center, but kept going until the rest around it started to darken as well. First picture is how it looked when I noticed it was burning weirdly, second is how we ended up. I attached pictures of the instructions I followed, directly from the manufacturer’s website. I’m not sure if we didn’t scrub off the coating enough and that’s what’s chipping off, if we used to much oil and it burned so that’s why it’s gummy, or what. In my opinion we severely f*cked up though. What can we do?

I invited 3 friends for brunch. I made potato salad, coleslaw and devilled eggs. I was planning to serve a platter of smoked salmon, cream cheese, lettuce, tomato, onion, capers alongside bagels. My husband says I should make sandwiches and not have guests do it themselves. So now I have 2 ideas. 1 is to make a platter of bagels topped with lox and cheese, lettuce etc. 2nd is to serve bagel with cheese and lox, but let them add their toppings. What say you?

After many searches, it seems that the exact origins are unknown. Some food was discovered by mistake. But this, this is two things that don't mix and it's very hard to make well. How did they come up with such a strange complicated sauce?

I was at Costco and purchased baby portabella's to make stuffed mushrooms. I usually use white mushrooms (my stuffing is just cream cheese, worcestershire and shredded Reggiano Parmesan). These are really "hard" compared to the white mushrooms I normally use. Do I just remove the stems and make them the same way as if they were the white mushrooms? Will they soften much? THANKS!

I’m making a late Thanksgiving dinner tomorrow. I’m doubling the stuffing recipe— have an extra deep 9x13 pan.

Anything to keep in mind? Should I lower the baking temp? Tent with foil? Thank you!

Is there a difference using something like a broiler to get a crust on a piece of meat versus using a pan to sear it directly? Other than maybe the pan being more even?

My food processor and blender smell like spices. I was to make pistachio butter, but I'm afraid that the butter will smell / taste like the spices too. Is there a way to get rid of that before I make the butter / will the butter actually smell or taste like spices? Thank you in advance!