I'm looking for recommendations for a really nice kitchen scale. It needs to be accurate and it needs to be big enough to weight large bowls, trays, etc.

i am determined to make a pumpkin pie from scratch for thanksgiving this year!! but i dont have time to test out the which recipes online would be the best😩 who here has one tried & true??

Breakfast and dinner are easy for me. I’ve made bread from scratch, turned it into French toast sticks for the freezer. Cherry-almond baked oatmeal for the freezer. Tons of bread. Dinner is the same, I thaw whatever venison or fish we have, plus grains or starch and a vegetable.

What do yall do for lunch that makes it easier when cooking from scratch? The only thing coming to mind is homemade sandwich bread….

Wild blueberries with homemade pie crust

I took ground emu and made a patty then cooked that in a separate pan. For the bread I took cassava and tigernut flour and combined them with a little bit of oil and water to make bread and fried them until they could hold their shape.

If your looking for an alternative for fried pork skin I discovered a great substitute for it. I took extra fat off a guinea hen and put it in the air fryer for about 15 minutes and It tastes so good. This will work with any bird fat and if you have a fatty bird like duck you can easily make a ton of this.

Decided to try and make a vegan dish. It has pasta, cauliflower, broccoli and spinach with a homemade sauce made from oatmilk.

Trying to make mayo from scratch but it's not coming out. I've followed my trusted recipe twice and it's failed both times.

One egg farm fresh (the first time I added another to no avail) 1/2 tsp salt 2 tsp vinegar 5 ounces avocado oil 5 ounces olive oil

Edit: I have since made mayo a few times, and it's come out every time thanks to all of your advice. Ex:

1. room temp eggs (recipe didn't say that)
2. changed the vessel in which I'm making mayo (bowl to cup that fits blender)

Sad to say I did not add mustard like a few of you suggested, again because I'm allergic. However jalapeño was a good additive once.

Thank you all for your help.

The taste is PERFECT but they need to be thinner! Next time I am using my pasta maker for the dough!

Recipe here! https://www.biggerbolderbaking.com/homemade-cheez-its/#wprm-recipe-container-48384 It's such a workable dough too...I could make these once a week, and not even stress.

I’ve tried to bake granola bars about 3 times now and I’ve gotten close but they whether they are soft or more dry, they just seem to crumble apart. How can I get them to stick together better?

these things...so good.

Cooked in crockpot and the dumplings fell apart. I'm not sure what went wrong. Still gonna eat but was hoping to have chicken and dumplings

Essentially, the title, but I think I'm going insane lol. So I was looking up how to make homemade butter, and what I've gathered is that it's basically heavy cream that's whipped/shaken/churned and then chilled. Okay, cool.

So then I want to learn how to make heavy cream...and it's whole milk and melted butter?? Logically this makes sense, you're kind of just taking "milk + butter" and separating it to get butter and buttermilk.

But then how can you make either fully from scratch if you need one for the other? Am I missing something? Is this something I have to buy? Thanks in advance!

Did my best to make a soft brioche bun, handmade chicken patties (which could’ve been more peppery like the original, admittedly) and all I had was spinach instead of iceberg lettuce. But still pretty good. The only thing I didn’t make from scratch was the mayo!

I made a sour cherry pie on Monday, and it may be the finest pie I have ever made, in my 30 years or so of pie making. Omg, it turned out so well!

This is the pie that science made, for sure. Tapioca starch is the best thickener for fruit pies, especially acidic fruits. But there is a very specific ratio of starch + sugar + water from the fruit that is then cooked to a specific temperature in order to achieve gelatinization. The resulting fruit has the perfect set, your pie slices hold together exactly so, but when you bite into it, you just get fruit, perfectly cooked. No starchy flavor, no gummy texture, just fruit, seemingly magically held together. Thanks, science!

In order to achieve those temps, this pie is baked for about an hour and fifteen minutes at 400°F (200°C), which is quite a long time for pie. The pastry gets browned sometime around 45 minutes for the crust to an hour for the lattice. This is where pie shields or foil come in handy. You just cover the top strategically to prevent further browning.

I also use science for the pastry. I used to use a classic French method that yielded incredible, flaky dough… sometimes. I got so frustrated with the inconsistency, I stopped making pastry altogether, for years. Then I came back to it as if I knew nothing, followed the science, tried several methods, and ultimately landed on adding alcohol to the pastry in order to inhibit gluten production. This makes for a flaky crust every time. And when made in a food processor and then rested in the fridge, the resulting dough is workable enough to be used for all kinds of sweet and savory pies, including weaving lattice crusts, etc, for hand pies, for blind baked pie shells (where this recipe really gets a chance to show off), it is a one size fits all dough, which is what I needed.

Food is one of my special interests. Thanks for coming to my TED Talk. Recipes in comments.

Made the graham crackers from scratch and with homegrown limes. Crust is a game changer this was perfect for summer

I’m told you know you’ve made a good stock when it becomes gelatinous. Not sure how true that is but I’m very proud of my most recent chicken stock! I used an instant pot, frozen veggie and chicken scraps, water and a little chicken bouillon. I put it on the “broth setting, high pressure for about an hour. Any tips that would make this even better?

Hi,

I love making butter but I know it’s a waste as normal American heavy cream doesn’t produce anything more special than I could just buy.

So what type of cream should I buy to make a butter that really is special?