Legend

I love wonton soup. My favorite Place sells this wonton soup that is delicious. It has this a hint of flavor I couldn’t put my finger on what it was. Recently, I was drinking tea and realized the flavor matched what was in the soup. Roasted rice/green tea! I have a link below for the recipe I’m using, how can I effectively add a tea bag of the tea to the recipe.

https://www.seriouseats.com/homemade-wonton-soup-recipe

I find that even if I buy a decent brand of peeler, it loses its sharpness after a few months. How do you maintain them so you don’t have to buy a new one. I can’t figure out how/if you can sharpen them?

Dunno if i’m using it wrong or not but it always loses its non-stick within a couple months. I always wash it by hand, not dishwasher. Feel like it’s impossible to cook something like a burger without damaging it, even with oil. Should I try something else or any maintenance tips?

I've bought a bag of sodium citrate in an attempt to create smooth cheese sauces, but I've not been able to get it to work for me...the sauces remain grainy.

Would seriously appreciate any tips or tricks from any who are successful with it.

I want a potato side for dinner and forgot to get potatoes at the grocery store. Is there a way I could re-purpose my hashbrown patties for a dinner side?

I want to use them as a topping for a burger and I want more beef flavor

I wondered if I caramelize them in beef broth they’ll have more beefy flavour in them

Hi, I watched this recent video from a known food vlogger who makes a beef stroganoff below.

https://vm.tiktok.com/ZGeH3TKmN/

In the video, he adds a demi-glace jelly to the pan, but is he not already making a demi-glace with the beef, wine, and vegetables? What’s the difference between the two and/or what’s the advantage of the demi-glace jelly? Any info would be so helpful, thanks!

Hey.

I did some Sous Vide 6-week Dry-Aged Sirloins, and I made the mistake of salting and marinating in oil for 48 hours. I believe doing this ruined my steaks. They were rare enough but chewy and not pleasant.

I will try a side-by-side seasoning, before and after, as soon as possible, but I only have one steak left.

It is frozen now and will thaw in the fridge before I Sous Vide. I will cook it at 129 for 3 hours, but my question is, will salting before or after make any real difference?

Most recipes call for seasoning before vacuuming, but every Dry Age guide I read says to salt at the last minute, so I am leaning towards salting once I have patted down the cooked meat.

Thanks in advance for any tips!

Trying to eat with more protein so I’ve been researching nutrition of different foods, but I’m also coming across a bit of a mystery (to me at least).

What is the difference between cottage cheese, yogurt, ricotta, and cream cheese??

I’ve read about other cheeses that aren’t “fresh” and I understand those differences. But what makes these more fresh cheese made from curd so different in flavor and nutrition? Why is ricotta so high in fat? Why is cream cheese so much more “unhealthy”?

For most of my adult life, I've had a fairly basic pudding recipe that I've long followed:

• 1 cup sugar
• 1.5 teaspoon corn starch
• Blend the above together before adding liquid to avoid corn starch clumps
• 1 cup milk
• 1/2 teaspoon of butter
• a pinch of salt
• Bring the above ingredients to a boil on medium heat, add 1/2 of the mixture to a bowl with 2 egg yolks, whisk until blended, return the separated half to pan, stir and chill.

For years, this has been largely fine, though I've encountered problems with the cornstarch refusing to thicken in the past. However, recently I haven't been able to get this recipe to work no matter what I do, because the corn starch absolutely refuses to thicken.

I've done my research and see that corn starch will fully thicken around 200-205 degrees Fahrenheit and will break down if stirred too much. I've used a candy thermometer to get to the exact temp alongside very infrequent stirring, and still my pudding outright refuses to thicken, and comes out just a bit thicker than milk at the end of the recipe, and won't thicken to any appreciable degree if chilled. I used to be able to make this stuff and have it get pudding-like in the pan without any issue, but now it absolutely refuses to actually work!

Thank you in advance for any help that you may be able to offer.

I was enjoying the sour dough bread at the Cheesecake Factory and asked the waiter how they got the crust to be so perfect.

He said they had a machine that wait staff puts the baguettes in prior to serving. He pushes a button and they usually come out perfect.

Can I do this at home?

I recently tried making noodles as home and had some leftover dough. I had covered it and left it in a bowl to be refrigerated for over night. Unfortunately, I forgot to put it in the fridge and was out the next day so I couldn’t finish it. Would I still be able to use it today (been about 36 hours)? And what would be the best way to store it in the future?

Hello. So I cook a lot of rice and also a lot of Asian meals and have been subsisting off of cooking rice in a pot and using a sauté pan for meals that probably require a wok. I have a pressure cooker but the two attempts I have tried using it for rice didn't turn out as well as I'd have liked and also means I can't use it for something else. My question is, does anyone have any recommendations for both of these? My friend who was a former chef specified to not get a non-stick wok due to not getting as hot and also seen Zojirushi recommended for rice cookers but in the UK I see them going for over £300 when I'd probably wanna only spend around £100 for each. My friend also said that rice cookers are all generally quite similar. Any advice would be appreciated. Thank you.

Testing out a new menu at a restaurant that has recently opened, I’ve had calamari many of times but every piece had a plastic like string ran across the whole side. Just wondering what I can say about this as feedback as it doesn’t seem right.

Last night, I infused a stick of salted butter in the oven for a few hours, but forgot to remove it from the oven after it had finished. Four hours later I got to it. I’m pretty sure it is clarified, because there are floating solids and the butter is golden and clear.

I plan on baking it into cookies later, is it still safe to use even if it sat for several hours at a warm temp?

Edit: Not sure if it actually clarified or just looks that way. It was in the oven at 235F for 2.5 hours.

I made it yesterday and was going to use it right away but ended up not doing it so I left in the fridge, it was perfect when I made it but now it has released some liquid and seems like it has separated, what can I do to fix it now?

Ps- for the ingredients, I used one cup of egg whites, 3/4 cup of sugar, 1/5 cup of water made into a syrup

Hi Everyone!

I would need to prepare about 4 kg of roast pork belly. Given the time constraints, I need to do it the night before, store in the fridge overnight, and then reheat it in the oven at the place where it's going to be served.

Now the tricky part for me is: how do I keep the meat moist and the skin still crisp and crackling?

I thought of wrapping the piece whole in tinfoil, leaving the skin part out, and then reheating it that way in the oven. Would it work or is it better to just separate the crackling from the meat and reheat them apart?

Thank you in advance :)

I'm a Yankee who fell into the boiled peanut rabbit hole and am branching out from the classic preparations (Cajun, lemon pepper, etc). Since I'm blessed with a full spice drawer and a wealth of Asian supermarkets in the area, I want to try my hand at a Chinese-style blend.

I think leaning Sichuan is the way to go (Inb4 China is a massive country with dozens of regional cuisines), with star anise, five spice, white pepper, sichuan peppercorns and chili powder. What else am I missing, and what other ingredients/styles might be worth investigating?

I love artichokes and they grow freely in my region. So I thought I’d try to grow cardoons. Today, I harvested about a dozen stalks from the tall, thick outer leaves. I followed instructions from YouTube on how to clean and prep them. It took forever to fill a 3 quart pot with cleaned pieces of 3-5” long. I noticed that quite a few pieces were pretty hollow and fibrous, even after I’d peeled them. Following more instructions online, I boiled them for 30 minutes to try to eliminate any bitterness and to also soften the fibers. Even after 30 minutes of slow boiling, they still seemed tough and string lķwy.

For those of you who know cardoons, should I just throw them away? I’d planned to egg wash and bread/fry them. But - not knowing much about them - I’m starting to think I harvested them at the wrong time or picked the wong stalks. Thanks in advance for any help I can get!

Will macaroni and cheese come out just as good if I shred a block of cheddar now and freeze it until I use it in a few weeks? Or will it make the cheese sauce have a weird texture or anything?

Dear guys,

I have gotten an Ooni and I am about to make my first batch of neapolitans today. Dough seems rising fine, i left it to rise for 24 hours according to one recipe i found online.

HOWEVER, i have some non-enthusiast friends who just want NY style pizza, or pizza with lots of toppings.

I can't make a new batch of dough for tonight, so how do I use the same dough but cook it to be able to sustain the weight of heavier items ( sausage , mushrooms etc ). Should i cook it at a lower temp so that the base can firm up more ?

Just looking to kick it up a notch, and I have a box of shaved ribeye in the freezer.

I'm interested in learning about Creole this grilling season. Reading about gumbo, I now have questions about the sassafras in gumbo filé. As I understand it, sassafras tastes like root beer. I'm going to get my hands on some to use on blackened shrimp, but if it's a sweet herb, I might try working that filé profile into a beer recipe. I'm a homebrewer, and intrigued by a series of spiced ales that capture some aspects of creole cooking. Also looking at allspice.

You know this free yogurt they give you at the end of your meal in restaurants, what's the topping they put on it ? I've been missing it and don't know what to look for exactly, jam, red berry syrup... Thanks for your help

I made lasagna for the first time yesterday. I layered it from bottom-up: ragu, pasta, ragu, pasta, cheese sauce, pasta, ragu, pasta, cheese sauce, pasta, ragu, then topped with parmigiano and mozzarella. I don't know if the cheese sauce has a canon name but it's a bechamel and I grated parm and mozzarella into it, mornay sauce?

It turned out quite nice, actually but I noticed it sunk in the middle, making the frills pop out on the edges. It was flat before cooking and I did my best to not overlap. This made the edges cook a little more and I'm personally not a fan of crispy edges. How can I prevent this from happening in the future?

I parboiled the pasta for 5min (box says 10-12), the cheese sauce and ragu were added warm. Covered at 375F for 35min, uncovered for 10min, rested for 10min. I'm assuming those are the only variables that might matter?

It's my favorite dip, but should I stick with the more traditional Tahini sauce for a better flavor?

Hello everyone, just had a quick question. Planning to make birra tacos for my family tomorrow but my local stores don't have any guajillo Chile's which is what the recipe I'm using called for. Could guajillo Chile's be substituted with green chilies or what?

I recently picked up a expensive piece of meat for a special occasion (1.5kg MB9+ Full-Blood Ribeye) that has now been salt brined overnight.

Plans have changed last minute and I’d like to delay cooking this by a week.

Is it ok to freeze steak once it’s been dry brined?

Since the dry brining has already been done, am I damaging the steak by freezing it post-dry brining?

I added 2 cups of uncooked white long grain rice to a big Dutch oven by Our Table I rinsed it first a couple of times put in 4 cups of water boiled it on the highest temp on one of those flat top stoves that you can plug in, then I turned the heat down to simmer (not sure if I simmered it too high) and then after 15 minutes I took it off the heat but left the lid on for another 15-20 minutes. Not sure if the reason it came out that way is cause I didn’t remove the lid after it was done or I used too big a pot,but please help me.

Does it really have a major impact on the final flavor of the dish?