Legend

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?

Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown)

So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol

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!

I came across an interesting fudge recipe. The ingredients are as follows:

340g caster sugar 120g liquid glucose 120g unsalted butter 150ml double cream 150ml whipping cream 50g good-quality white chocolate 1 tbsp icing sugar 2 tsp ras el hanout pinch of sea salt

My question is that since I live in a country, where we only have whipping cream (34% fat) and no double cream (48% fat) should I either just do 300ml of whipping cream OR mix 75ml whipping cream with 75g of mascarpone?

Hello! I have a family recipe for the traditional French Canadian meat stuffing. I made some for Thanksgiving (American), and have a lot leftover and was wondering if I could use that to make the meat pie. Are the recipes the same (just thicker for the meat pie)? If not what is the difference? Also, how is Gorton different? Any advice would be greatly appreciated! Unfortunately, my mother has passed so I cannot ask her. ❤️

I need help if finding any problems with this recipe i had in mind. I want to use the vegetables i have which are bell peppers, carrots,cauliflower,mushrooms, zucchinis and onions. So i was thinking of sauteing the vegetables with olive oil then adding chicken broth then adding gochujang paste with salt, black pepper, onion and garlic powder, soy and Worcestershire sauce (i saw people also add brown sugar or peanut butter but i have no idea if it works or when do i add them so please also tell me) then letting everything to boil. After that i add the boiled noodles with some of the noodle water and adding some air fried chicken on the top

Hello, I have never made anything with imitation crab before. I bought these frozen Asian stars ichiban imitation crab sticks and ran them under warm water to try to dethaw them quickly. I only needed a couple so I threw the rest in a ziplock bag and then put them back in the freezer. Is this food safe? I was worried about it so I googled and got a tiktok saying it might cause botulism or create bacteria on the sticks. Is this right? I don't entirely trust tiktok as a source (although I am asking Reddit so somewhat better?). It's already too late for the crab sticks I used but do I need to throw away the freezer ones?

Apparently this sub doesn't allow pictures, but yeah, I bought it early November 2024, 1 quart of Kroger Brand Half and Half and the date on the cap is (06/24/25).

That can't be right, can it?

EDIT: The reason It's so surprising is because the dates when I buy Lucerne is usually 1-2 months. Not 8. I shal compare the pasturization

I want to bake croissants and was wondering which type of flour is better t45/t55/t65?

is it possible to substitute bread crumbs for quinoa in a meat loaf (in order to absorb juices)? if yes, do i have to pre cook them (and to what extent) or just put it raw?

So a three days ago i made a full roast chicken amd i have eaten most of it now but there is a bit of meat and bones left, so my question is, is it possible to boil it now amd make some kind of brothy soup and re-store it in the fridge for a few more days to get the most out of it?

Is it a bad thing to allow the fat to leak out? what are the implications and what does it mean?

https://imgur.com/ykcTnlG

Last night I boiled the carcass and attached meat for 4 hours (in my ~20 liter biggest pot I have). In order to make room, I removed a lot of the spent meat, quick chilled the pot in the sink and refrigerated overnight.

Today I added a quartered onion, 4 carrots and 3 celery stalks to the stock + bones + remaining meat, and simmered for ~2 hours. It took a long time to come to a boil because the pot was cold from the fridge.

Next, I removed all the bones, and put the remaining liquid with the meat and veg remnants through a sieve and squeezed to get all the liquid out.

Finally, I put the sieved liquid gold through cheese cloth, which captured all the "shmutz" and most of the fat.

I then reduced that to remove water in order to lower the volume of liquid I'd be storing. Long story short, what I have is a very filtered turkey stock, made of the bones and meat + mire poix.

As it's cooling I see this 'skin" on the top. Is it gelatin? In which case I want to keep it. What else could it be?

btw, this also happens when I make chicken stock.

What's the best way of breaking down a larger piece of beef bone? I thought I'd go ahead and use my chinese cleaver but it chipped I guess it was for chopping instead lol. I have an axe should I use that instead? I have another cleaver but I think I'll just end up chipping that one also.

Trying to make smash burgers, but after making sure the meat is room temp and dried, they don’t crust up and just turn grey. Videos always show a deep brown or black on the burger and crusted up and also holes in the patty, but I don’t have any of that just grey meat slabs.