Hello! So I’m trying to cut down on what I’ll need to do first thing in the morning the day of a large breakfast party I’m hosting. I’m doing cinnamon rolls, egg casserole, bagels, caprese salad, and potatoes with onions and peppers. Bagels are being picked up. Cinnamon rolls I can bake the night before and ice the morning of, salad can be prepped and just left without balsamic glaze until serving time, egg casserole can be prepped night before and then baked in the morning but because it is so many potatoes I’ll have to make I’m sure the amount of time it’ll take to cook them will be ungodly. So I was considering cooking the potatoes the day before and refrigerating them, doing the onions and peppers separately just to soften and then throwing them all together and bake in the oven to crisp up the morning of. Do you think it’ll taste alright?

Some famous examples of this are popsicles, worcestershire sauce and cornflakes, but I wanna know if there's things that might not be famous and totally should be. Have you ever had an accident that improved your dish or perhaps even inspired you to create something entirely new?

I bought some new cereal bowls at Target and totally forgot to clean them before using them. I was in a rush this morning and ate fruit, until I remembered they’re brand new (from the $2 rack) and I’ve had that thought for a while about food safety.

I’m making vodka sauce this weekend for the second time. I was looking for any tips/tricks/secret ingredients that people may have who have experience making vodka sauce. This is the recipe I’m using but I am open to other recipe suggestions: https://alexandracooks.com/2013/10/17/ina-gartens-pasta-alla-vecchia-bettola/

I cooked some beef cheeks recently. Bought 4, didn’t realise how massive they actually are as I’ve never cooked them before. I left 2 as they are and cut the other 2 in half. Cooked in a Dutch oven, in the oven, for 4 hours on 150°c (as in seared, taken out, veggies/wine/stock and then cheeks back in, took them out after 4 hours and blended the liquid and put on stove to reduce then added meat back in on low heat to keep warm until served). I had a friend over for dinner and we both had the uncut cheeks - my friends was falling apart with a spoon while mine was so tough I was struggling with a knife and fork.

I noticed when shredding the remains 2 that had been cut in half, 2 were falling apart tender and the others were also super tough - requiring a knife and fork to shred.

Did I screw up the cooking somehow or was it just a case of tough cheeks? All bought from an excellent butcher I’ve never had issues with before.

So I’ve spent my day today making braised chashu for ramen and have a decent amount of braising liquid that tastes amazing by itself but I don’t have the heart to throw it out! Is there anything I can reuse it in or add to other dishes to further their flavour?

I also have a decent amount of pork belly that is left over which I also don’t want to throw out? Can I vacuum seal and leave it in the freezer? Will it really last for that long?

Cant figure out what to make with it. I was never prepared for this part of adulthood. sigh

Yesterday I did some chicken boneless chicken thighs, that were kinda frozen, but left in the fridge overnight, then outside for a couple of hours over some hot steam. I guess the core was still a bit to cold. Anyway, so I preheat my stainless pan, I get them all frizzle and crisp, after 30 min of frustrations, temp inside was barely reaching like 150 * F ( 65* C). As you can imagine they were to dry and stiff. But as I checked one more time, like for every one of them, immediatelly after I got them out from the pan, the temperatures were much higher, reaching 170 F - 185 F and above. How is this possible?

Hey all, I know this might be a weird request but an irl friend of mine recently introduced me to a really good recipe of his for a savory chicken and yogurt bowl since I’ve been trying to lose weight and I was wondering if anyone else here might have some recipes for them that could also help me lose weight?

I know potatoes, onions, and carrots are the main go-to's, but which other vegetables work best for Japanese curry? Does the flavor of red cabbage work in the curry?

My nonna has a lot of dietary restrictions from diabetes, kidney failure, and other health issues. I’ve got lots of ideas for different veg, protein, grains etc I can cook for her, but I’m seriously struggling to come up with sauces or other toppings. Like if I do a stir fry, I can’t make a teriyaki sauce. She is also on a fluid restriction so soups are off the table. I don’t want her food to be bland!

What are some good alternatives to things like soy sauce, honey, mustard, mirin, etc? I read some articles detailing how to make a savoury/umami sauce with ingredients like molasses or worcestershire, but those are too high in sugar.

In New England we have crunchy brown noodles and a classic brown sauce. I have no more noodles. Any ideas on how to use a quart of left over chow mein sauce?

Recently had some great Ramen and I want to make it at home. Give me your best, lip smacking, unhealthiest broth recipe I can use. Extra points if it's spicy and/or curry flavored.

What is your MUST in a salad ?

I’ve been working restaurants since I was 14. BOH since I was 18. And I feel in love with the kitchen. The chaos but order at the same time it was like how a clock works all the gears and pegs working together it was poetry. But as the years went by I missed out on a lot. Working at two restaurants my work day started at 6am at the diner and ended at 2am at the Italian place. I missed the first year of my sons life because I was to busy trying to provide. My marriage suffered. But every time I stepped into the kitchen none of that mattered. Eventually I chose my family and went into corporate dining 8-5 weekends off paid holidays off. But god damn do I still miss the kitchen

I needed to buy a sheet pan to bake cookies but thought a sheet cake pan would probably be more versatile in the long run. I was looking at the more budget friendly options and thought nordicware looked pretty good, does anyone have reviews on it? I’m pretty new to baking.

sometimes the food pantry gives us a large amount of a single item, in my right mind I would probably never buy 6 entire bags of raisins. I know there’s always stuff like oatmeal, oatmeal, and oatmeal that you can put raisins in p, but eating the same thing for what’s probably going to be a month straight would just be unfortunate to my mental well-being. I’m also intolerant to nuts, so I don’t really have any experience using them outside of (you guessed it) more oatmeal.

current ideas:

• fruit paste/spread

• salads

• raisin bread

• pea pasta sauce

• soup….

• molding blended peas into a patty and frying them

I have two cartons of Welch’s Passion Fruit Juice that I do not know what to do with. I cannot drink alcohol, so no cocktails. Anything helps!

Having a party for about 100 people and are butchering three baby goats to pit roast. Constructed the pit for this party - this will be its inaugural roast.

My husband wants to put the meat in around midnight the night before, which would mean the meat is in there for about 16 hours. I’m worried it will be overdone and maybe even cold. But putting it in at, say, 9 am would mean getting up at 4 or so to start the fire and make enough coals. And maybe not enough time for it to get falling off the bone.

Info: about 35-40 pounds of meat total, on the bone. Goats will be portioned into primals, marinated, wrapped in banana leaves, and placed on racks over hotel pans full or aromatics.

Goats are approximately four months old, about 50-60 pounds on the hoof.

We’re making tacos :)

Hi everyone!

I've been cooking for myself for about 4 years and really enjoy cooking myself a good meal. I have no problems following a recipe, I know basic to moderate techniques fairly well but I want to improve and be a small step above your average home cook.

I'm really looking for the following:

• How can I be more efficient in the kitchen? What items should I always have on hand?
• I want to know enough about food/flavors to instinctively throw some yummy stuff together without a recipe

Do I read cook books? Try a bunch of recipes? Watch tons of YouTube? If so, what do I read and who do I watch?

Any and all tips and suggestions are welcome and appreciated. Thank you!!

I can think of sushi, onigiri, kimbap and rice salad. Are there any other rice dishes that are not served hot?

Friend got a pig (60-70lb) for a party. Not enough time to actually cook it over a spit.

What’s the best way to butcher pig to get a good bbq style that would be similar to it being on a spit?

Hey everyone!

In the following weeks I will be flying to Poland, and a Polish friend that lives in my city asked me to bring him Tonka seeds. He's a chef and we both live in Mexico. I will make a stop on Dallas and I was wondering if anyone knows if I can bring those beans with me. I've heard they are bad when being used in high quantities, but I'm not sure if I could get in trouble if I stop in the USA with those. If so, could they be taken off from me? Or could something worse happen?

Thanks!

Hi, I'm trying to put together a wedding registry for my upcoming wedding. I've been doing some research into knives and feel a bit lost with the amount of options. Both my fiancée and I are casual home cooks. I don't have a favorite grip style so I don't factor that in too much.

I'm mainly looking for 5 items. A chiefs knife (probably 7 to 8 inches), utility / petty knife, bread / serrated knife, some kitchen shears, and a block to store them in. I may want to get a honing rod not sure yet. Just a clarification, I am not looking for the greatest knives that will last me a lifetime, but at the same time something at least a step up from generic ones. I probably want to spend around $200-$300, but no more than $400 since there are other things I'd like to prioritize on the registry currently and can always add upgrades over time. I'm open to other knives / items to add besides the 5 I named, but they would need to be for some reason and would not push the budget past 400$

From what I have seen knife sets are not recommended and I generally agree, but am still not opposed if it fits my needs.

I think I prefer western handles as opposed to Japanese, but have never used a Japanese handle so still open to them.

Knives / Items I Am Looking For:

• Chefs Knife: My current choice I have found is the Mercer Culinary M23510 Renaissance, 8-Inch Chef's Knife. From what I have seen this knife is generally regarded to be good for the price point. Most likely someone will bring up the Victorinox Fibrox for this price range and I have seen great things about it for this price, but personally I don't love the look of the handle. It still is my second choice and am not opposed to it if it the "best" option. Originally I was thinking of going with the MAC 7.25" Chef Series since I liked the look of it and thought it would be a good fit for both my fiancée and I since I am used to using 7 inch knives. Also I enjoy looking at cult flav's reviews (not sure how accurate but I find them entertaining and don't feel like they are lying for money) and it was one of the members favorite knife. I have kind of talked myself out of the MAC because I don't know if I can justify that price for one knife right now since there are so many left to buy. I'm also open to other chefs knives, but definitely not more than $100.
• Utility / Petty Knife: I haven't seen much talk about these knives because I feel like in most situations for more serious chefs they aren't needed, but for sharing knives and the main chefs knife is being used I like to have the option to get things done. I also like to be able to do small or short tasks without getting a full sized knife. I am basically looking to do similarish things as the chefs knife, but a smaller profile. I would like this knife to be able to rock chop (not sure if that is the right terminology) because that's what I'm used to. So that is why I don't have a paring knife listed because in my casual cooking I haven't needed to do many of the things paring knives are used for and like to be able to rock without my knuckles hitting the cutting board. I have had a hard time getting opinions on this style of knife within my budget. The best things I have found has been America's Test Kitchen Best Petty and Utility Knives, but most of those knives were out of my budget except for the Victorinox Swiss Army Fibrox Pro 6" Chef's Knife. My only apprehension is my lack of options and not loving the handle. I am open to convincing on the VNox handle though. I have heard it is comfy Another thing I found was this, but didn't see anything I was looking for, for the most part. I definitely don't want to spend more on this knife than the chefs knife.
• Bread / Serrated Knife: I'm not too picky just looking for something to get the job done. If for some reason a bread knife is bad or good then I'll have an opinion, but don't know enough. I was looking at the Mercer Culinary M23210 Millennia or VNox bread knife.
• Kitchen Shears: Not picky about these was looking at J.A. Henckels Shears open to alternatives.
• Knife Block: I was thinking since I am getting some knives I will need a way to store them and from knowledge my fiancée and I like knife blocks the most. I am open to magnetic wall ones, but don't like the look at much I think. I like the counter space of a magnetic one though. Does spending more get you a better block. I have no idea how much to budget for one since the price discrepancy is so big. I haven't found any that stand out to me.
• Honing Rod: I haven't decided whether or not to get one yet, but have looked into it. If I don't I will get one down the line most likely.

Knives / Items I Am Not Looking For:

• Paring Knife: Since we are casual cooks I don't think we will need one and personally not a fan of using them since they don't have room for fingers.
• Whetstones: Not looking to buy whetstones at this time unless I can get the supplies for cheap.
• Boning Knife: Know nothing about them and probably never will.
• Other Niche Knives or items

In defense of knife sets for my situation: Since I am looking for the pretty standard knife set and block this may be the best bang for buck option. Once again not a fan of the handles, but something like this VNox set has the things I'm looking for (besides the paring knife). And some already come with the block such as this and this although they are out of my budget.

If you made it this far thanks for reading! I am open to any advice. Also if any of my statements are wrong feel free to correct me or if any of my assumptions aren't realistic. I did most of my research from this subreddit and others. America's Test Kitchen, Cult Flav, random youtube videos on knives, and articles.

Kii brand cranberry pumpkin seed crackers - with feta cheese and chimichurri.

Do you have any favorite accidental snacks ?

I have an idea for a chilie, but I dunno. I wanna combine the meat you find in Birria or these street tacos that is this similar kind of beef that is super flavorful and combine it into making a chilie, but with black beans, extra red onions, and maybe something else. Pickled carrots? mmm...nah....

I need ideas since I never really made either my own chilie from scratch or birria.

I also am thinking I wanna do this in my crock pot and slow cook it all.

What you guys think?

Okay. Usually I'm a good cook, but this one has me stumped. I bought a 2.5 lb chuck roast, seasoned it, seared it on both sides on the stove in butter and put in the oven, fat side up, covered with some water and pan drippings on 325. It's been in there 4 hours and still tough. Does it have to cook even longer? I'm confused.

I sometimes pick up veggie stir-fried rice, nothing else, and use in a dish I'm making at home. Need some steamed white rice? Same. So convenient!

Mexican rice and refried beans from a nearby food truck or restaurant are easier and quicker, maybe a little cheaper, than doing my own from scratch.

I'm asking about sides/ingredients, of course, something less than a full meal but more than you'd do on your own.

Sorry if this is not really on topic for a cooking community, but I am unsure we're to post this..

Basically we have a small gas cooker in the apartment we are currently staying while on holiday overseas. It is connected to a small gas bottle below the bench top, which is connected to a cord up to the stove.

My husband left the gas tank knob turned on all night whilst the knob on the stove itself was turned off . When I walked in i did not smell gas in the room though. The kitchen window was open only a little. I'd assume if gas escaped, then I would smell it correct? (This gas normally has a distinct smell. )

I am hoping the gas did not pool in our kitchen or apartment as a result. And hoping the knob at the stove top being turned off stopped the gas leaking . We are worried about the repercussion which made us post this here now . This is our first time using a gas cooker and we are still learning so please no judgemental comments.

I just made my 100th attempt to brownies and even though they turned out DELICIOUS the texture is just not it? It always turns out more cake-y than brownie-y and I just don't know what to do to get that crispy/crackly top.

For reference I used this recipe:

3 eggs 150g melted unsalted butter 1 cup all purpose flour 2 cups cocoa powder 1 cup sugar 20/25 minutes in 180°C oven

Please, tell me what I'm doing wrong I'm driving myself insane haha