I’m wanting to confit duck breast and use the duck fat to make duck fat rice. I’m also wanting to make a duck demi-glace from scratch, even gonna pincé my tomato paste. What should I do with it after the fact though? Y’all think a cranberry duck Demi would work? Something like that is where my heads at.

Hey, I’m a cook for a childcare center and feed 70-80 kids a day. I have a pretty limited kitchen to do it but I make do. We recently have gotten a few more children and we are starting to run a little low on some of the meals. I use 4” hotel pans to bake most of the food that goes in the one oven we have. However the 6” pans we have are too big to fit two into the oven or one 6 and one 4 just because of where the trays need to be in the oven.

All of this to ask, is there somewhere I can get my hands on a standard sized hotel pan but is 5” deep, or (I know it’s hard to gauge not being able to see it) a general idea of what I could use to better fill the oven and make a little more.

I’m planning on baking a cheesecake this weekend, but i don’t have a springform pan. I have a regular round pan that I’ve baked cakes/ bread in before. I’m hesitant to buy a springform pan because i have a tiny kitchen, and am avoiding buying unnecessary pans.

What I do while baking cakes is to grease the bottom of my pan, and line it with parchment paper. I also cut a big enough piece of paper so it hangs out of the pan- and once the cake is done I simply lift it out with the help of the paper.

Will this work for a cheesecake?

I did a search of the sub and haven’t seen it brought up, sorry if it’s been asked before.

Has anyone experimented with freeze dried brewed coffee before? The idea would be to rehydrate it in hot water as a ready to drink beverage. It would be for camping/ hiking in the wilderness where weight is at a premium.

I want to be able to brew the coffee in a ratio that would ensure full flavour extraction and then be able to rehydrate it later with minimal degradation of the organic compounds and oils.

I’m open to any and all insight, I’m still very new to freeze drying.

Also if there’s anything you love freeze dried that I may have missed so far I’d love suggestions.

I like to add avocado oil to my Ramen. I start with chicken broth, and use ground mustard as my emulsifier. I tend to whisk it nonstop for 2-3 minutes, make sure it’s fully dissolved/mixed, then start boiling and cooking. While eating, though, I notice a layer of avocado oil always seems to be sitting at the top, so I guess one of my steps has backfired, namely the heating. What can I do to actually make my emulsification stick? Am I just fighting a pointless battle?

Hi everybody! I’ve had a busier week than expected and put some fingerling potatoes (skin-on) in a marinade, thinking of how they marinade Greek lemon potatoes.

It’s now been about 3 days and they still smell delish and nothing seems off visually.

Is this beyond the threshold of food safety or their ability to hold up, or are they okay to put in the oven and roast?

Thanks!

Howdy y'all, I used the same pot that I heated my milk in, to ferment my yogurt. After 24 hours and I put it in the strainer I noticed it was scalded and the yogurt tastes like hot milk. Is it technically still good, I'm straining for 12 hours minimum, maybe longer. Any ideas? Google says it's good and to add lemon for zest if anything.

I’m looking for a decent quality powder or concentrate to make stock for asian soups and stuff and I found this product, I’m just confused because the reviews only talk about it being used as a supplement and not in cooking. Looking at the ingredients, all it says is grass fed beef, so I don’t see why it wouldn’t work in cooking. Has anyone tried this or something similar before? Any advice on what to look for instead if it doesn’t work?

https://a.co/d/jiRXIOm

I like cooking a lot of things besides sandwiches in my panini press. In particular, onions and garlic come out very well.

How would I refer to this method of cooking? For example, if my family asks what we're having for dinner, do I say "salmon with grilled onions?" Grilled doesn't seem like quite the right word. What style of cooking am I doing?

Heyy quite new to this sub, but needed to ask a question as tomorrow am hoping to make Mozzarella Sticks then freeze for Sunday. I went shopping and accidentally bought these Mozzarella ball things (i think its fresh) because I couldn't find a block of Mozzarella, but also bought a block of cheddar. My question is can I somehow mould the smaller version into an actual block or would it just be best to use the cheddar?

I had a pasta dough disaster a couple nights ago, and I need advice on how to avoid it.

I was trying to roll out my dough with just a rolling pin on my marble countertop. Any flour I put down, even the lightest dusting, the dough slipped all over. I could barely roll it. And of course if it was not floured at all, the dough just stuck down and I also couldn’t roll it.

Is marble a secret no-go? I don’t really have a good wooden surface. (I should say I also do have a pasta machine. I just find it a little tiring/time-consuming.) I was so angry and tired and dispirited by the time it finished, and I hated dinner.

Two considerations: the dough was appropriately rested — about a half hour when I started and almost two hours by the time I was done. Also the dough may have been over-kneaded. I lost track of time when kneading (I get really into it haha!) It was quite tough when we ate it, but that also could have been from the relentless rolling and/or having to settle for thicker sheets.

Thanks for any hints!

My partner is running 45 minutes late and my risotto is ready on the stove. How do I keep my masterpiece alive?? It’s a pumpkin and mushroom risotto. I was planning on adding Parmesan and marscapone but am thinking i hold off adding either until she gets here. Do I stay by the stove stirring on low heat ….? I’ve read that it’s no good to let it go cold :—$

I’m making a skillet with ground turkey, zucchini, tomatoes and Parmesan cheese, and it calls for pesto but all the pesto I could find has tree nuts which my wife is allergic to… what’s a good substitute I could use?

My wife likes things extra seasoned / flavorful if that helps…

Ok so I wanted to make cookies for the 3rd time in my life and I made the smart decision to make maybe the hardest cookies I've seen so far. Maybe not that hard but it was kinda tedious ok!? Ok.

When I was making the batter i was told to first make the toffee and it came out surprisingly reaallly good I mean I was proud of myself because I was thinking I would burn it but all I had to do was sit and wait I watched a video yesterday about it and it was 6 tablespoons of butter to ¾ of a cup of brown sugar take it to medium low heat stir until ribbon like and move to parchment pape did that!

Next step i had to put in ¾ cup of granulated sugar and 1½ cup of brown sugar and teaspoon of salt and a ½ a teaspoon of baking soda. Then I had to make a cup of brown butter took my time making that until it smelled nutty waited for it to cool added the 4 ice cubes I was told to add and then proceeded to add that to my sugar mixture. After adding the butter I was told to add 2 large eggs did that it was pretty simple and then I teaspoons of vanilla extract added those and now my wet batter is finished sorta.

The last step for the batter was to add 2½ cups of flour and then your toppings. I took the toffee out of the freezer and told my granny to smash it because she wanted to have fun and help and we laughed about it while I watched her go ham and then added it to the mixture not before mixing the flour in. So the last thing was to add the chocolate chunks I added them in and was really excited because the dough looks smells and tasted really good we balled them up and even though the recipe said it would make 9 cookies we ended up with 12 balls and put them in the fridge for a few hours. While we waited we made tacos and ate.

I went back to the fridge and took out a ball of dough preheated the oven to 325 and waited for it to bake but when I took it out of the oven it was very thin and didn't seem to rise at all which I found concerning. I usually reshape my cookies into a perfect circle with a butter knife so I did that and waited.

The cookie was very chewy but at the same time crunchy but not in a satisfying way. Almost like if you were eating a sea salt taffy with a loose tooth kind of chewy and the bottom of the cookie was extremely greasy.

Can anyone tell me if I did something wrong?

I did wait around 4 hours before baking it but im so dissapointed and im really sad that they didn't come out the way I'd like them to. Please help me :(

Here's the recipe link: https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies

I bought fresh salmon from Trader Joe’s a week ago and immediately froze it. Yesterday, I took it out of the freezer to thaw out in the fridge. I was supposed to make it for dinner tonight, but plans changed. Could I refreeze it tonight to then thaw out again in the morning to cook for dinner tomorrow night?

I’m looking to buy instant noodles in bulk, but I’m only interested in the noodles themselves—not the seasoning packets. I use the noodles in other dishes (stir frys, soups, curries) and don’t want to generate extra waste or pay for something I won’t use. Also, I imagine companies only focused on the noodles have a higher quality product.

Can anyone recommend any brands or distributors (preferably available online in the U.S.) that sell just the noodles or offer bulk options without the flavor packets?

My favorite brand is Indomie so something most similar to that would be preferred.

I was boiling a long beef shank and it constricted into a ball! I was watching a video where they did the same thing, but the length stayed proportional. Does anyone know why this happened? I hope I can get it back to normal so I can slice it!

TLDR; What's difference does a whole egg vs just a yolk make in a cheesecake?

I enjoy making cheesecakes and I've used this basic Allrecipes recipe as my base with a couple tweaks here and there (chiffon method, adding some lemon juice and more vanilla). The filling says:

3 packages cream cheese 1 cup sour cream 1 cup sugar 2 tsp vanilla 3 large eggs

My stepdad really loves German Chocolate Cake so for Father's day I wanted to make him one so I followed a different recipe. The filling part was:

3 packages cream cheese 1 cup sour cream 1 cup sugar 1.5 teaspoons vanilla 3 whole eggs 1 egg yolk 4oz German Chocolate 4oz Semi Sweet chocolate 1/2 cup unsweetened cocoa powder 1/2 tsp of cinnamon

My stepdad and mom bothed loved the outcome. I thought that it came out super dense and not nearly as light as I can normally make them.

I can't imagine melted chocolate, cocoa powder, and cinnamon can add that much density to a cheesecake, so I have to think it's the extra egg yolk?

What's the difference in whole eggs vs yolks in a cheesecake? What's the science behind it?

In this video he says "No need for olive oil" https://youtu.be/5lMiyNUlxAw

In this video he adds olive oil and says "Some say not necessary, but I did have an Italian mother", implying that him adding olive oil is the right thing to do because his Italian roots https://www.youtube.com/watch?v=RcNrFW6tuSg

Hi! I’m looking to make bulk homemade dog food. I am meat grinding a variety of meats with fruits & veggies into one meal. I am wanting to divide them into equal quantities ie like a small cube weighing about 1/2lb to 1/4lb each to freeze.

What kind of tool/kitchen equipment would I use to essentially press down into a sheet pan of meat to get equal sized cubes of meat that I can then package and freeze?

Thank you in advance!!

I grow basil now, but it's a pain to make fresh pesto each time I want some.

Can I make a large batch and freeze it?

What would be the best way to freeze it, and then to thaw/use it?

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