Does anyone know where to buy silicone chocolate bars, but deeper, like around 1–2 inches? I keep finding the ones that are not deep enough, but for the chocolate I’m trying to make, there are more layers and fillings.

Hey ….. so I am cooking eggplant , however I have to leave the house I salted it to get the moisture out … can I put it in the fridge until I get back or just leave it on the counter? I will be gone for a few hours 😫

Keto eggplant Parmesan (fried)

This post really isn't for me, but for others who might need some help dealing with this issue as well. However, I am 30 years old and grew up poor hovering either above or below the poverty line. I still deal with food insecurity to this day, which I'm trying to overcome. It's a constant struggle.

A tip that I have is this. Eat the food. I know you're broke at the moment, but you still need to eat. You can't neglect your health.

What are your tips/advice?

I'm a little over 5' 1"/155 cm tall with standard 90 cm (~36") countertops. I often feel my countertops are just a little too tall for me and find myself standing on tiptoe while working. The worst is knife work, I have a 2 cm/0.75" cutting board and no matter how much I keep my knives sharpened and work on my technique, it just feels awkward and unergonomic unless I stand on tiptoe.

Other than going full June Cleaver and cooking in heels, what's the best way to raise myself up a bit while working in the kitchen? I've looked at anti-fatigue mats, but most of them only seem to be 0.75" deep (and you sink further down while standing on them), while I think I'd like to be at least 2"/5 cm higher. What's the safest way to achieve this?

All components must be made from scratch because of corn allergy

It’s growing gangbusters in the garden, but not sure how to use it.

What happens if you dehydrate fried dough? I was wondering if I can make a crispy, crunchy onion ring that way, without that slime-y onion feel. In a way that similar to a popular onion ring brand in the US.

We went from gas to induction, my brother and the internet sold me the idea that it would cook faster apart of the other dozen of pros, however, when we installed it today, highest setting is barely below what our gas cooktop highest was, and with induction I keep hearing a weird buzzing which I think no one else in the family hears, it is a pretty annoying sound and I can see myself getting headaches cause of it, do all inductions have that buzzing?

To clarify I make 95% of the meals if not more, I dont know how much I should push to get it changed now while we can, am I gonna have this experience with any and all induction cooktops?

So I picked up a chuck roast the other day when I was in the supermarket, I saw it on sale and wanted to try it, but most of the methods I’ve seen are talking about Dutch ovens or smoking and I don’t have none of those, I was thinking about cooking it low and slow on the over for a few hours with some kind of rub and then wrapping it and finishing it on the oven. Maybe even sear it a little before throwing it on the oven but that idea I didn’t like as much.

I would like to see what you guys think, any idea is appreciated.

Basically the Aldi near my apartment was having a sale on left over Easter hams, .75 cents a pound, and a 50% sale on top of that, so I got a 10 pound ham for basically 4 bucks. So I jumped on that but now I have a problem. I have 10 pounds of ham. I need to figure out what to do with it. I've already cut it up and portioned it out in to gallon bags. I have a bunch of ham to work with here of... well store bought quality, not great but not garbage, kind of 6 / 10 average ham. Any idea of what to try with it? I'm wiling to make some crazy stuff because I got it so cheap and there's a bunch to work with. I've already set some aside to make a spilt pea and ham soup, and I have the bone (with a bunch of meat still on it) so I could make a really rich stock with it.

And just to head this off now, I'm disregarding any comments that say "throw it out". It's edible and I paid for it, I'm not tossing it...

... though I am looking at using it as bait, I mean I have a bunch of it, not sure fish would really go for it but I could take a little and see.

So in about 7 hours from now I'll be assembling a charcuterie board for a couple people which give me time to go pick some things up. What are your best/favourite ingredients?

Already have several home made preserves and pickles

I stuck to the receipe I used which called for eggs and bead crumbs + a lot of parmesan cheese, but they still ended up falling apart.

Could it be the pan? I didn't have the exact kind they wanted? Or is there some secret meatball pressing technique I've missed...?

Spent about 12 hours yesterday making chicken stock, then set it aside to cool a bit before portioning. I woke up this morning and, yep, still there on the counter. I hoped against hope maybe it still retained enough heat to still be good. Thermapen reads..... 70F. Big oof. RIP.

I'll be headed to the Chinese market today, I suppose, to get a messload of chicken feet. Don't be like me - set an alarm to remind you!

I'm going to have a food stall at a convention and I need ways to streamline food preparation and for it to take the least amount of time on site. Is it possible to, for example boil it for few minutes for the meat to be almost done and then freeze it so it can be finished quicker at the stall?

Hello

I have a new world built in oven that doesn't heat on certain programmes (on others it works). How can I diagnose what the actual problem is. And how can I repair it/should I?

I found this recipe for a chicken kebab, and basically it says to cook it on medium-high heat on a gas grill. Would it taste better if I would make it on a charcoal grill and if so, how would I go about doing it? Sorry if I formatted this post incorrectly or something it’s my first time making an actual post on reddit

Like, pancakes or something?

We have monthly baby food sets from the government, and they don't check if the baby is breastfed or formula fed, they just include a pack of formula in each set. I figured, since it's supposed to be delicate to a digestive system and to have a lotta vitamins and stuff in it, maybe I could add it to the family menue? Any ideas?

My parents got a truffle oil that supposedly has white truffle actually in it, and there is a piece of truffle on the bottom of the bottle, but the truffle has a black rim, so is it really white truffle?

What is the standard PERCENTAGE of ADDED sugar to fruit by weight in stewed fruit?

Hey! I used to be a huge dessert lover and cook. But life changed after my illness, and now when I'm getting back into things, I want to prepare something. Can you suggest some healthy dessert ideas for me? Recipes should be dairy-free, peanut butter-free, and have no added sugar (instead, fruits or natural honey can be used in small amounts).

P.S. I know that it's hard to make good dessert without sugar or dairy but I would like to give it a try :))

I cut one clove of garlic last Sunday and the smell is still lingering/almost stuck in my fingers. I don’t know what to do anymore and I’ve tried everything I have found online from stainless steel to coffee grounds. I know others have posted about this before, but how long will it take for the smell to leave??? I can’t take it anymore, I can’t even have my hands near my face. I ripped off my gel polish because I thought maybe the smell was somehow embedded within my polish, but my nails and fingers still smell. I am losing my mind. Please give me advice or if anyone can let me know if this has happened to them and stayed for such a long time… The most I’ve seen online is like 2/3 days,, but it seems like the smell is not leaving any time soon…

I can't attach a picture but you know, the round pan where the walls are detachable. Can I maki tiramisu there? I'm worried it'll leak

If unsaturated fat is more unstable than saturated fat when exposed to high heat cooking (which unstable oils at high heat are more likely to go into oxidation and hydrolysis, which release harmful compounds), smoke point is not the main factor in picking oils for high heat cooking since smoking point tells you when you can smell and see the smoke, but it does not tell you when the oil is having chemical reactions like oxidation or hydrolysis that you can't see that release of harmful compounds.

I tried to Google but I get kinda antsy if all the recipes are from sites I haven't used before lol. I just know how to follow recipes lol and so I get nervous trying from a new website LOL. Because I've found for me atleast if a recipe is trash from a website normally the rest of them are, yet I have had lots of good results with recipes from other sites. (I love RecipeTinEats and Sugar Spun Run lol). I am on a budget so trying to see if I could make a homemade pancake syrup with maybe brown sugar or turbinado (like sugar in the raw) sugar and vanilla extract? I think I've seen some with butter before, would margarine work? (It's vegetable oil based sticks, trust me I prefer real butter but if I send BF to the store by himself he always gets the margarine sticks lol)...any suggestions?

I’m trying to eat healthier and also eat more delicious food. I’m not a picky eater anymore but I used to be so I haven’t even tried most veggies lol. Mostly wondering about things like Brussels sprouts, broccoli, radishes, etc. veggies that are delicious but most people don’t know how to prepare them right! TIA

i'm not going to be able to chew for 2 months, and i know im going to be so sick of basic oatmeal and eggs. any creative ideas? i love cooking!

Hello all!

I tried rice cakes earlier this week and fell in love, I've bought some rice cakes to start putting in my noodles etc.

The brand is Honour and I was just wondering if anyone had any experience with these? I know how to cook them in a pan but i was wondering if you could cook them in the microwave similar to noodles?

Thanks 😊

Thanks !!