The other day, I melted two pieces of butter (one from grass-fed cows and one from grain-fed cows) to see how they compared, and right away the differences are clear.

Not only is the grass-fed butter a deep golden yellow instead of a bland white, it's also way more flavorful (84% fat vs 80%) and is healthier (more Vitamin A, D, E, K, Omega 3s, etc...).

It's especially worth making the switch to grass-fed butter on dishes where the butter is a key component (like mashed potatoes, pancakes, or melted butter to baste meat).

Made ceviche earlier and I thought I cut the shrimp small enough to be fully “cooked” for the lime/lemon juice. When I checked after 2 hrs it still wasn’t done. I cut them in abt 1/2 inch pieces but it still took sooo long.

What size should I be cutting the shrimp to avoid having to wait 4 hrs? Should I be adding something else to the juice mixture? I don’t want to have to cook the shrimp first because they get rubbery after a while. Any advice welcome.

I make carrot juice for the health benefits, but I never know what to do with the pulp? I want to get the maximum health benefits. I know the pulp is full of fibre, but what else? And how can I best absorb it? I am thinking to add it to smoothies (with fats).

Does anybody know a sure fire way to keep cutout cookies from getting wonky when moving them from where they were rolled out to the cookie sheet? I always roll dough on floured wax paper, cut out the cookie shapes, then use a spatula to get them to the cookie sheet. The spatula always distorts the shape. Help!

So I read online that cayenne has magical powers! Well I decided to add it to my favorite sauce! Sriracha!!!! ( added organic, soy sauce with a splash of lime juice )

You should try it ( if you like your meals hot and spicy )

A proper French press coffee needs 4-5 minutes to get the most out of ground coffee. Even though the French press has a lid, when coffee is completed and cold milk added it turns out to be colder than I'd like. So, here are the steps:

1. take the bottom off from the French press. I got this one from IKEA [Product link]
2. add your coffee and hot water to the French press you normally would
3. add some of the hot water to the mug itself
4. carefully submerge the french press in the mug. Do it in the sink as it will likely spill over.
5. wait 4-5 minutes
6. remove the French press
7. discard the water from the mug and wipe it, inside and out
8. pour the hot coffee into the hot mug
9. enjoy

Alternately, you can buy an insulated French press, but you'd still need to warm the mug.

https://preview.redd.it/whw895glza4e1.jpg?width=3213&format=pjpg&auto=webp&s=a2676605290c04d74fc4094f7d59fc6f9396245b

Follow the instructions exactly as they are on the box. No cream corn, no extra butter, no extra egg, no extra sugar. The absolute only hack that will improve Jiffy Mix Cornbread is to grease the muffin pan with bacon grease.

These were from a couple years ago, and this year for Christmas they have been requested again. How do I put pate on blinis without it looking horrendously like a poop? (28F winging life)

Hi guys, trying to purchase the best veggie/fruit chopper for a Christmas gift. This person really wants one, and they want one with a big chopping surface area if that makes sense. The part where the food actually gets pushed through, they said the standard ones on the market have a smaller surface area and they would like one that is larger. I’m having a hard time finding one like that, and was wondering if anyone had any reccs or experience with them?! I’ll attach a link to the type of chopper I’m referring to. Thank you for your help!

https://a.co/d/8nIavfp

uh hey guys, just made these, i realized while eating theyre kinda pink on the inside and im scared i might die from eating raw meat💔

Are those actually ready? cooked them for like 20+ minutes

Any body tried bacon with strawberry or grape jam on toast, it's delicious

I brined my Thanksgiving turkey in buttermilk for a day and a half. Dried it off then injected it with Tony Chacheries then sprinkled on a rub of salt, pepper, garlic and lots of paprika . Left it uncovered in the fridge overnight and deep fried it for Thanksgiving. It was by far the best turkey I’ve ever had in my 69 years!

Here in Asia, Thanksgiving may not be celebrated that widely, but I love the mindfulness of the occasion. What are some of your favorite dishes to create?

I have left them untouched for maybe 3 and a half weeks and when I took one for a bite, have become soooo soft, taste seems intact, but the pure joy of biting into them for the crunch is missing. So, people of reddit help me out if there's a solution for this? I want them to be crunchy as it was when I bought them.

Breast up, or breast down

I hacked the chip in my coffee maker today to make pour-over style coffee. Since it already uses a cone-shaped filter, all the hacks were in reprogramming the chip. The mods were as follows:

• -Water is disbursed intermittently
• -The interval between pours varies randomly from 5 to 30 seconds.
• - The longer the intermissions, the more water is disbursed—following a proprietary chaos algorithm that also prevents the cone from overflowing.
• - Water temperature fluctuates unpredictably between 175°F/80°C and 205°F/95°C
• - The beep signaling the end of brewing is delayed anywhere from 3 to 211 seconds

The result? Perfection. No two brews are ever the same. My family loves it—they’re convinced they’re getting an artisanal brew. It makes me feel superior. And best of all, I can now charge them double.

I've been struggling to get the perfect crispy skin on my roast chicken. I've tried patting the skin dry, salting overnight, and high-temperature roasting, but it still doesn't come out evenly crisp. What specific techniques or tricks have worked for you?

I am trying to make a low sugar sapi sapin for my Filipino aunt and I am not sure which sugar substitute will work best 😭 I have Stevia, Erythritol or Monkfruit on hand, will any of these work well?? Sapin is a sweet rice flour dessert that you have to steam in layers and I do not want to mess up the consistency and presentation of possible.

TYIA 😁

I want to ask if I can use Tonkatsu Sauce when cooking the sauce of Katsudon. Thank you (I am a novice wannabe chef)

Got a date coming up and I wanna flex some cooking skills without being too obvious about it lol! Looking for that sweet spot between I totally didn't spend 3 hours on this and yes, I can do more than microwave pizza.

I have a veggie and 5 people that only eat chicken. Id like to make the best roast chicken I’ve ever made so please give me your recipes. Other than buttering the boy up and shoving a lemon in his ass. Maybe some sort of brining? Best recipes please chefs