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I'm an incoming college freshman so I will be cooking on a really tight budget. I will probably end up getting generic brand everything in order to cut costs, but I understand some ingredients are worth paying more for and that extra buck or two makes a huge difference. What are some things that are better brand named and are worth paying extra for? Alternatively, what generic products are as good as the brand name stuff and spending extra wouldn't be worth it?
Thanks everyone for your help :)
Ok, for the second time in my life, I was served the NASTIEST avocado. Something awful had clearly befallen it. Instead of the buttery, opaque bright green, it was sort of a translucent pea color I foolishly attempted a bite. I would sooner eat a rotten oyster.
At first I thought it might have been underripe, but googling "underripe avocado" did not show me this travesty. Then I thought maybe it had been frozen and thawed, but even those results are not as appaling as this green crime.
Anyone have any idea what could cause this Haas mutation?
I know that riced cauliflower would lack the starch and ability to soak up liquids in the way that arborio rice would, but have any of yall messed with something like this?
Im wondering if it could be faked using flour or corn starch as a thickening agent to add some sort of creaminess.
Is there a benefit to brining meats that you intend to braise? I have some duck legs that I'm planning on using for a Thai soup. Of course, brining will make the meat juicer but since I'm braising it in the stock would that be a useless step?
This is possibly a dumb question, but in a major restaurant how would they go about serving something like chicken schnitzel? Surely someone on the line isn’t dredging chicken cutlets to order...or are they?
I made sous vide lobster tails (butter and lobster tails @ 134F for 40 minutes) and now have about 6-8 tablespoons of butter leftover.
What are some creative things I make with it or incorporate it into? I thought of using it as a simple topping for sautéed fish, scallops, filet mignon but wondered if I could do better or more creative.
For a party I am making a Champagne Cheesecake which is a regular plain cheesecake recipe with champagne essence added to it. My question is how much champagne essence I should add to the recipe?
Crust: 1. 1(1/2) cups graham cracker crumbs 2. (1/4) cup confectioners sugar 3. (1/8) teaspoon salt
Filling: 1. 2 cups cream cheese 2. 2 eggs 3. (2/3) cup sugar 4. 1 teaspoon vanilla extract
What is the difference between rice grits and corn grits? I just picked up some Mississippi Delta grits at the farmers market this morning and got home and saw that they were rice grits. I always thought grits were made of corn. Would using these rice grits be good to make Creole Shrimp and Grits?
I have a stove with a glass ceramic cooktop. I'm seeing different opinions on the optimal size pans to use per burner. You're supposed to use cookware that matches the burner size, yet the largest burner on mine is 9.5" wide. I've never seen a pan sold with that diameter.
My stove has a two 6" and two 9.5" burners. I use 9" pots and pans on the 9.5" burner with no apparent problem, but you aren't supposed to use cookware smaller than your burner. Is there any real risk here? Is the slightly exposed burner an issue?
The stove manual says you can use bigger cookware as long as it does not exceed 1.5" larger, and to never use anything smaller that your burner size. I've seen various chatter online where people say it's ok to stay within +- 1 inches. What do you all think? Is the manual just being paranoid in it's advice?
Hi all, I've been baking croissants lately, and they've turned out great but it seems I still have a little problem. I measured out 6 cm at the base, and rolled them, but when baked they have different weights. They turned out between 40 and 60 grams, which is not okay when selling them. Do you have any idea of how to get them at the same weight? I mean +-5 grams.... Thanks a lot 😘
About a year ago I noticed my mother's meatloaf smelled and tasted of mold. I mentioned it to my husband. He said he did not have the same experience. A couple of months later, we had meatloaf again and my mother admitted she had changed the recipe. Same taste... mold. I mentioned this to everyone and was told it was in my mind. Third time around, same thing. The meatloaf was made all three times with fresh ingredients and a ready mix seasoning packet. So I am guessing one of the herbs is causing the smell. I do recall an article mentioning something about certain people who genetically smell particular spices as mold, but I can't seem to find it. Marjoram and Rosemary are two herbs my mother doesn't use in her old recipe so I am wondering if there were the culprit. So is there a certain portion of the population that can smell this?
hi, im planning to make bone broth but before i start i would like to get some things cleared up:
thank you in advance :)
also, i'm using chicken drumstick bones in case that has any relevance
Hey! A bit of a background - So there's a children's birthday party coming up soon (6years and under), and one of the children attending has recently been diagnosed as a Type 1 Diabetic. I would like to be able to serve a cake that all of the children would be able to have, and enjoy it. Which most likely for me means cutting a huge chunk of the sugars out of it.
I understand that I could find 100 recipes on Google fitting this description, but having it taste good for the children mean a lot to me, so I would like to hear what you have enjoyed from personal experience. If there are recipes that you swear by, or sugar substitutions that I should consider please let me know!
I am wanting to use sliced zucchini instead of lasagna noodles. How can I do this? I have a mandolin, can I sliced a zucchini the long way on a mandolin? Do I need to cook it before layering it with my sauce and cheese mixture?
Definitely when there's a larger comal with a dip in it, I've seen a big bubbly broth of meat and bone juice that the taqueros use to dip the tortillas on before heating them up on the plancha...have also seen it in a 1/6 pan sitting flat right on top of the plancha...
So does anyone by chance have a recipe for what exactly goes into this mysterious elixer? I assume just using run off from whatever braised chicken and pork you've cooked that day...
Anyone have suggestions for a halal-friendly (i.e. no pork) version?
Hey y’all! I made a macaroni and cheese with a bechamel sauce the other day, and it turned out good overall, but it was slightly grainy and there were still bits of flour from the butter-flour base in it when I added the milk. Any methods/tips to making a more uniform/less grainy sauce? Or any recipes to follow for cheese combinations that work? Thank you!
Might be a stupid question but there's no answer online. I saw someone making pasta in a rice cooker and I wanted to try it tomorrow. After the pasta is cooked and I eat my portion, I wanted to leave the rest in the rice cooker. When the lid closes, it would expel all air inside and keep the food hot. I wanted to know how long does it take for hot pasta to go bad?
I bought dried beans at a local bulk food store thinking how great these white beans would be for some homemade baked beans. Got my bacon, molasses, and everything else....soaked the beans and combine.
Now...did I screw up by not cooking the beans after I soaked before combining them with the sugars? Is boiling them a good way to avoid "crunchy" beans?
Dunno. Apparently stores sell what seem to be perfectly good beans that will never soften to that buttery texture that's so important to good baked beans. Shit. Now I know why many people just start with canned beans.
Bought some Bulgarian sheep’s milk feta as a treat. Turns out it tastes like eating a sheep (wool, lanolin, hooves, dirt and all)-very grassy and that weird...odor...
I’m sure it’s a refined taste but I can’t get over it.
Is there something I can do to reduce it or am I stuck holding my nose & eating a half kilo of the finest steppeland grass-fed sheep’s milk Bulgaria has to offer?
I've been trying to practise my steak technique using videos and advice found online. However I was never satisfied with the crust on my own steaks and I think one of the reasons is that I'm not searing them for long enough because they're quite thin steaks and if I leave them on any longer they'll overcook.
The steaks I get are from supermarkets and so they're about 3/4 to an inch thick. I would love to go to a butchers and get proper 1 and a half inch steaks but I'm a student and don't want to be spending that much money.
What's the best way to cook a supermarket steak? I've been thinking maybe freezing them overnight to let them dry and then cooking them so that the heat takes longer to penetrate, so I can sear them for longer?
I'm planning to make a beef stroganoff tomorrow and I am just going down the list.
Beef - Check.
Salt and Pepper - Check
Green Onions/Onions - Check.
Butter - Check.
Flour - Check.
Sour Cream - Check.
White Wine - Check.
I won't use mushrooms in it cuz I don't like mushrooms at all, but I am wondering what can I use instead of Beef Broth that I currently don't have?
What's the official recommendation for food safety on home curing salmon for gravlox?
Do I need sushi grade fish? Wild/farmed?
I've heard conflicting advice on this and any reputable sources would be helpful. Also, not a fan of parasites.
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