Good saturday fine reddit folks!

I have been experimenting a lot with cooking pizza and pizza related items at home. On my past two attempts i have attempted to go for a New york style crust which isn’t really available ready to eat around here.

Any ways i think i’ve got the crusts consistency down as far as thickness but i cannot seem to get it to crisp up. My two attempted cooking methods have been on a wire rack, and on a metal pizza pan. both times the crust was cooked, but not crispy on the bottom.

I've just recently learned that adding an acid to a dish significantly improves its flavor. What ingredient or cooking techniques do you wish you had known about earlier in learning to cook ?

so i’m trying to add more recipes and ingredients to my rotations as I start my gym journey. The biggest problem i’m facing is a lot of the gym goers rely heavily on things like greek yogurt, cottage cheese, etc to hit protein goals. Sadly, I absolutely hate greek yogurt and cottage cheese, but I want to like it. I think it’s the tinge of tangy/sour in the flavor that turns me off from it. I’m trying to figure out if there’s ways I can incorporate it in meals or dress it up without dealing with the taste, I’m open for sweet or savory options! Tia!

Hello all from England. Apologies if this has been asked already.

So whenever I buy puff pastry, I roll it out, leave it on the paper it came in, put my toppings on it, then transfer the whole thing still on the paper to a preheated sheet tray for about 25 minutes at around 205,

The edges and the ingredients turn out beautiful, but the bottom always ends up kinda soggy? I thought the direct heat from the sheet tray would help avoid that.

Any tips? Thank you :)

“Tuna salad” can mean a few things. When it means the filling for a tuna sandwich, what do you use? Mine is tuna, mayonnaise, mustard and capers.

I just got the adelsten mortar and pestle from ikea. Do I need to season it the same as granite mortars?

I’m planning on making turkey pot pie for dinner and realized I only have one premade pie crust. I really don’t want to make pie crust. So a there something I can use on top of my pot pie instead?

Edit to add: Thanks everyone. I’m off to the pantry to see what other starches I can use. This has definitely been an enlightening topic for me!

one is from Tramontina and another is all-clad.

Of course all-clad is high end brand. But am I paying for brand recognition, look and feel or is there a real difference in quality and durability between these items?

https://a.co/d/cD1itEe

https://www.all-clad.com/d3-stainless-everyday-3-ply-bonded-cookware-saute-pan-with-lid-3-quart.html

I wanted to try asparagus one time.. my mom came back with a pack in BULK and I’m the only cook in the house. What do I even do? 😭

My granite pan recently started developing brown residue that can be scraped off with my nails but I fear damaging the non-stick so does anyone know how to clean it chemically or less abrasive materials?

I'm trying to eat less red meat for health and this house doesn't do ground turkey or white chili. I use ground chicken with sloppy joes all the time so I thought I'd try making chili. We'll definitely be using beans too. Anyone done this and have any tips or suggestions? Thinking a no fat beef broth might still be a go.

I ended up with a free pumpkin. Yay! I now have a massive tray of roasted pumpkin, and I don't really want to freeze it all. Good soup recipe?

Vegetarian only please.

I occasionally cook new meals that require spices that I don't have or will use often. Can I freeze them to prolong their life? Thanks!

My family is from Memphis, TN. But some of us moved to Indy and here is what was always cooked.

1. Greens
2. Mac n cheese w red pepper
3. Beans n cornbread
4. Chitlins (I hate with a passion. The smell takes over the whole damn house!!!)
5. Candied yams
6. Sweet potato pie
7. Peach cobbler
8. Turkey Dressin w Turkey in the middle) never had a problem with contamination. No one got sick.
9. Ham (never been a fan of thick ham slices)

I’m missing some more things, but I can’t think of it! I would especially like to hear from other black folk, because my white gf’s mom said every black person she knew, cooked Sweet Potato Casserole. I’ve never had or seen that before. It’s always been sweet potato pie in my family.

I made Brazilian lemonade and when I strained it I got lime pulp Anything I can make with it?

Hi y’all! My mom recently got Caputo & Guest Wood-fired Pizza Mix blend of Mushrooms. It includes Golden Oyster, Maitake, and Lion’s Mane mushrooms, and I have NO idea what to do with them!

I don’t like mushrooms, but I wish I did because there looks to be so many different kinds and varieties that look so good. My mom loves mushrooms, so I want to try these with her and make them tasty. Maybe I might like them, who knows! I’d prefer pretty simple recipes that don’t require fresh herbs or anything (because frankly I don’t feel like leaving the house today). I do have some pasta, milk, some veg, bread, and a pretty fair selection of herbs & spices. Any tips and recipes are appreciated! Thank you! 🫶🏻

This issue happens quite often in this pan, so I want I know the best way to compensate with other similar bakes.

Aside from slightly-soggy bottoms, these turned out great, and I want to make them again for the coming holidays. The interior was well-cooked, and the tops were crispy and golden (but could have taken a little more color before being too brown). Only the 'skin' at the bottom needed work.

I followed this recipe, except that I added a raw apple, shredded, and I baked them in a 12-muffin pan instead of a 6-muffin pan (thus they were smaller than the recipe anticipated). I baked them for the full 45min, and my oven is correctly calibrated for temp.

I knew the apple would contribute to a wetter bake, but I thought the smaller muffin size might compensate for that. My muffin pan is dark, non-stick and of a medium weight (not flimsy), and I brushed vegetable oil fairly liberally in the cups, no papers.

Some ideas:

1. Just bake a little longer, tent foil over the top towards the end
2. Butter instead of veg oil
3. Brush rice flour in the cups
4. Bake closer to the heating element
5. Bake an extra 5-10min
6. Start at a higher temp for some length of time

Thanks for guidance.

"Discover the art of miniature cooking with this tutorial on making traditional Korean dessert sweet balls. Using intricate techniques and tiny utensils, learn how to prepare these bite-sized delights step-by-step. Each delicate, golden-brown sweet ball is fried to perfection and coated in a glossy glaze, offering an authentic taste of Korean cuisine. Perfect for ASMR enthusiasts and miniature food lovers, this mesmerizing process brings the world of Korean desserts to life in miniature form."

4o

I see that the 4 in 1 has the addition setting of bake. Does anyone know if there are any other differences?

I'm about 3-4 hours in on making broth from scratch. Asked someone else in the house to add some more water and they ended up leaving the lid partially off, there's now only about half of what I started with.

I don't want to add too much water into it but I'm worried in the next couple hours I'll end up with no broth for dinner. I don't have anymore bones but I do have PLENTY of fat I could add. I could go to the store but there's no guarantee they'll have any pork bones and I don't really want to mix. Should I take a risk with what I have? Add more fat? If there is pork what should I get to ensure I'll have enough bones?

Edit: Just for clarification, I'm not sure if I should be using the word broth or stock because I don't know if there's a difference, but it's ramen if that helps? Recipe says 10-12 hours of cook time hence why I'm keeping it on.

I know it’s old fashioned but I love using a physical recipe box for my trusty standards and family recipes. I have cards handwritten by my mother and grandmother. My current recipe box is ready for replacement. Tell me I’m not the only one who loves having a tangible recipe cards and hit me with your suggestions for a new box.

Is there anything other than hotdogs and s'mores you can cook over a fire pit? I am looking for simple, cook it on a skewer/stick type things I can do with my kids.

Thanks in advance for your suggestions.

https://goldenbearmama.com/best-brazilian-chicken-stroganoff-estrogonofe-de-frango/

So I followed this and I was kinda grossed out that it used mayo ketchup and mustard...but I was like oh well I guess that's it even tho most of them are partial tablespoons or teaspoons

I followed it exactly and I can freaking taste the ketchup and mustard. Gross. Definitely not the recipe I was looking for.

My partner got a chicken stroganoff/brazilian style from a restaurant with this delicious, bright orange sauce. I kept looking it up to try to find what it was but it definitely was not this. Anyone know what recipe it might be that I could try next?

I'm trying to make See's California brittle at home.

Two Questions: Does anyone know of another recipe for reference? - and - Can Ice Cream stabilizer mix be use in the brittle?

See's lists soy lecithin as their stabilizer. I have a bag of Avacream (guar gum, mono diglycerides, carrageenan).

Here's the link to the recipe I found: https://theseasidebaker.com/california-brittle/#wprm-recipe-container-11933

I'm hosting some friends and want to show off the croque madames from Rebekah Peppler's À Table. I've made them before, and they're so delicious!

It's fall where I am, so I was thinking that an apple and cabbage slaw could take advantage of seasonal ingredients while providing some much needed acid and color on the plate. But it feels incomplete, like there needs to be one more thing.

My first thought was sweet potato fries because they're delicious, go well with any sandwich, and they add another pop of color. But one of my friends is allergic so that's out. My husband suggested mac and cheese, which I do think would be nice, but the croque madames are so heavy, I'd really prefer to do another vegetable or something else light.

Any ideas?

Looking to buy a mix of dried flowers. Is there anywhere online that offers at least ‘good’ quality? Would also pay more for a higher quality. Thanks!

to be fair, they’re off brand Twist N Shouts from walmart. I’m making Dirt N Worms for a Halloween party, and they taste awful imo. Too chemically. While I could run to the store, pay an extra $13 bucks for the real thing, I feel like they can be saved. With the pudding it’s not that bad, but noticeable to me. How could I save them? I’m thinking heat up some Hersheys Chocolate, add a bit of salt and mixed the crushed cookies in to up the flavor. What are your suggestions?