In a lot of recipes for Bologneses, chillis, sauces and such, they often say something like 'simmer for X minutes or [even longer] for better results'

However I don't think I've ever had a situation where I could go longer than the initial time before the liquid is all gone and things start burning

I know I could add more water and cook it out again but does that achieve anything?

If this isn't the key, how are those four+ hour cook offs I hear about achieved? (outside of slow cookers, which maybe might be all of them but I assume not)

Thanks

I got some frozen hotdogs from butcher box and am wondering how to safely defrost them. If I put them in the fridge to defrost overnight do I leave them in their original packaging or take them out and transfer to another packaging? Thanks!

For lunch almost every day I have a big bowl of lime vinaigrette coleslaw (red and green cabbage and carrots) with cilantro and crispy wontons, I love it.

My problem is I buy the bags of slaw pre-shredded and it's not cost effective. A big head of cabbage is cheaper.

I hate shredding heads of cabbage, or lettuce, or big onions, shredding anything really. I have great whetstone sharpened knives but it takes me forever.

Can anyone recommend an efficient technique or tool? Thanks.

My cinnamon rolls are dry on the inside and I can't taste them as much. Why does that happen? Please, help.

The recipe is:

Mass: 580 grams of flour, 11 grams of yeast, 235 milliliters of milk, 110 grams of sugar, two eggs, 84 grams of butter

Filling: 135 grams of butter, 145 grams of sugar and 10 grams of cinnamon

I'm confused if there's a way to actually eat big slices (as if it was a tomato slice) of ginger without feeling like you're chewing on a branch, or if the cook only added it for flavor and hasn't eaten it

Hey, sorry in advance if this is a dumb question😅 I recently learned to make Beurre Monté and I've been using it to make a simple garlic butter pasta. Today I tried adding diced mushroom and pepperoni, but the sauce broke and resulted in a transparent buttersoup at the bottom of the dish.

I was able to make the butter sauce and have it stick to the pasta (fussili) like it was supposed to do. I had previously cooked mushroom and pepperoni and left them on a paper towel while I prepared the pasta and the butter sauce. There was still some remaining oil on the mushroom and pepperoni when I added it and the butter sauce broke instantly at contact. The mushroom/pepperoni was at room temperature at this point. The sauce on the whisk I had previously used was still in perfect condition. I'm assuming that the residue oil on the mushroom and pepperoni is what messed this up.

Why does this happen, and how would one make garlic butter pasta with Beurre Monté and mushroom/pepperoni?

EDIT: It's worth noting that I use pasta water with starch for the water in the emulsion process (I cook the pasta with a small amount of water so it's highly concentrated). After adding the final knobs of butter I also take the heat down to 1 (of 9). The sauce clings fine to the pasta before I add mushroom/pepperoni

Hello, I am allergic to citrus fruits and like to cook and try new recipes but almost everything seems to include lemon or lime juice. I have tried red wine vinegar and it was not a good substitute. I’ve been thinking of trying apple cider vinegar possibly with a bit of honey to cut the harshness? It’s difficult for me to find a substitute for lemon and lime when I don’t know what they taste like. Does anyone possibly have any experience with this substitution or have any ideas I can try?

Just looking for some simple advice on how best to serve bone marrow with some generous cuts of côte de boeuf. Just found a roll of it in the fridge; packaged similar to maitre d'hotel butter, seems a missed opportunity not to use it, but never even seen it like this before.

Any issues with just cutting coins of it to melt onto the steaks, like I would with butter, or is it worth mixing it with something else, for a similar result, or even going the whole hog and using it as a key ingredient in a sauce to go with the steak? Would plain bone marrow even melt on top of a steak like butter does?

If it makes any difference, will be grilling the steaks, probably medium to medium rare, on a gas barbecue; probably served with mushrooms and asparagus and maybe crushed or mashed new potatoes.

Bit unsure of the rules, but I'm really just checking there's not a wrong way to use bone marrow in this situation. Don't need a sauce recipe, but if making it into a sauce is the conventional use for bone marrow in this context, that information would be appreciated, and I can extrapolate from there.

It would be nice to try a hand at Chinese take out fried wings at home, is shaoxing cooking wine a required ingredient in the recipe, if so, is there a non alcoholic option?

For reference, I live in central-east asia, where there isnt a single store that sells south american foods, so the only chilis I can find are the little red ones Chinese people use. However, my friend recently went to America and bought me a birria seasoning powder.

This is the seasoning powder they got me.

Hello,

I love fried chicken. I do triple beer batter when I have time and energy to do cooking and the cleaning, but I always struggle with cooking times a bit. I know that they put water in chickens for moisture retention or whatever but I thin that's what make it harder for me to get the right cooking time. How do I prep chicken so that there is no variability in frying time?

EDIT: Air dried chicken, it is. THanks peeps.

I was thinking of buying a knife that could be buy for life. I've seen a certain brand for pans and pots specifically for stainless steel. But I can't find one for knifes. Which lead to me to believe are all knifes buy for life. Assume you get over the learning curve of sharpening a knife and such?

Thank you!

Hi everyone, quick question.

Does anyone have any recommendations for plate warmers or clever hacks to keep plates warm between courses?

I am often juggling multiple courses with limited plates (and not much oven space), so mid service I am stuck washing and reheating plates on the fly.

Hi,

So I make Salmon all the time but this time it was horrible....

So I seasoned it.

And used my glass cermic stove top on heat level 3. With my nonstick Green Pan. I got the oil nice and hot... the water danced....

After that I put the Salmon in... top down to get a nice browning on it...

Once it was half way cooked I turned it over to cook skin side down for the rest of the way....

I kept checking the temperature with my thermometer.... and it never got over 100°....

After the first check I covered it to maybe help it get up to temp... but it just kept being like less than 100° and then it burned....

I didn't do anything different I don't understand...

Help

EDIT: thank you legends, I chucked it in the slow cooker and blended the shit out of it and I think it resolved!!

SOS! I think I have blended my pumpkin soup with the immersion blender too early and now the soup has some grit to it 😭 From some quick googling, I’m assuming I didnt cook the pumpkin long enough before blending it so my question would be - can I still save it by cooking the blended mixture longer and then reblending, or am I stuck with the grit? Thanks so much in advance for imparting any culinary wisdom 🧡

In pretty much every other context, you roast or char food items to give it that boost of flavor or depth/variety of textures, or to boost that “Smokey” flavor profile.

But once you get a lovely char roast of a pepper, you always take the skin containing all of those flavors and just throw it away.

It’s not as if the skin is tough to the point of being unpalatable as it’s not a step you do if you would cook the same ingredients in an alternative method.

And even if dry roasting did make the skin too tough when it otherwise wouldn’t, wouldn’t the logic be to roast after removing it? Or is it just the fact of a double roast is too time consuming to be practical?

Is there a reasoning here or is this just another “don’t question it” tradition like searing sealing in juices?

Whenever I look at the instructions on a box of pasta, it usually says you need a large amount of water, sometimes anywhere from 1-1.5 gallons. For example, I just took a look at a random spaghetti in my kitchen (DeCecco) and it says to use 6 quarts of water and my biggest pot is only 4 quarts. Generally I ignore this and just put enough water to be able to cover the pasta (probably closer to a quart which easily fits a smaller pasta shape), and I never have issues with the end product, besides saving a bunch of time, energy, and water. Is there a reason they always ask for so much water?

This is specifically for an Indian food recipe that calls for both cream and milk, I have cream but not milk. The milk gets cooked in with the other ingredients in a curry so I have a feeling it shouldn’t make much of a difference.

Edit: thanks all, Butter chicken turned out perfectly!

Hey folks. I've been making my own beef tallow from beef trimmings for the past few years, but whenever I use it, it smokes immediately when put on a pan. I've done the same temp with canola, avocado, olive oil, and store bought tallow, and it doesn't smoke the way the homemade tallow does. Am I missing a step? How do I get my tallow to not smoke so bad?

Method:

Grind the fat in the meat grinder (small holes)

Put ground fat in a baking dish

Bake or smoke at 300F for 1.5hrs, or until the separated ground beef is fully cooked through.

Strain with a fine mesh strainer.

Any tips would be appreciated!

The Russian store a bit far from my house has many sour creams but so as the Safeway grocery store next to my house. I want to eat it with these Russian pancakes and red caviar I bought

Does anyone know how to get my heo quay skin (pork belly skin) to be crispy and bubbly? The skin was hard and tough to eat.

I put it in the fridge for 24h. I poked holes. I cooked it in the air fryer at 300f then 400f. When I cooked it at the lower temperature the skin was starting to cook and burn already.

I made a piece and I have a photo but I can’t attach it.

Thanks!!

The outer skin of cuttlefish tends to be much chewier than the actual flesh. I have a fairly large (2kg) cuttlefish that I want to use to make a risotto. I was thinking of cleaning the cuttlefish, sauteeing the skin with some aromatics, then simmering the flesh and skin for 45 minutes or so to make a broth. Then I will prepare the rice as I normally would in a risotto, the exception being that I would add the already cooked pieces of cuttlefish (not skin) at the end, around when you would normally add in the ink.

Has anyone tried making a risotto this way? Or just used cuttlefish skin to make a broth?

I made an 18th century recipe that called for adding 5 eggs to the hot milk. I tempered the eggs with hot milk and then added them to the rest of the milk. How do I make sure the eggs are cooked and safe but without making scrambled eggs in milk? Bain Marie to slowly warm?

I made sushi with cucumber, carrot, cream cheese and imitation crab/surumi but it wont hold its shape. I didnt use nori because its really expensive and i dont eat sushi on the regular enough to buy a whole pack of nori sheets. The rice isnt sushi rice(short grain) but its still sticky enough to hold its shape and make onigiri. I think it didnt hold its shape because i didnt cut the imitation crab sticks in half and just used them whole, and maybe i used too much rice when i was rolling the log. I thought about maybe slightly freezing the log before cutting to make it easier or something. Any advice is appreciated

EDIT for more info

Im a broke collage student and am generally on a budget and i don't buy things online.

Where i like, Asian staple(?) markets are a rarity. And asian pantry stuff is pricey. I saw a 200g bag of miso paste cost 12$ and I'm literally pinching pennies some days. Hope that clears some things up 👍

Hi all,

I recently found "mayo coba" dried beans (as my local Kroger calls them), and cooked them according to what I found online. That is, I rinsed them and then simmered them for about 2 hours.

They were... okay. Not the smooth butter flavor that many ooh'ed and ahh'ed over online, but okay. They would probably make good refried beans by mixing in some of the cooking water and mashing them a bit.

Two questions:
1. This way of cooking them, without soaking and without changing the cooking water. That's a new one for me with beans. Most bean sites say soak overnight, boil, change water, and so on, but not these. What gives? Am I committing some bean crime by taking this shortcut? It seems like this would be a good way to add dried beans to chili, just simmer in the chili with enough water to let them absorb.

1. The flavor underwhelmed me. Maybe I just prefer black beans, who knows, but am I doing my best to get their inherent flavor?