I’ve been saving up my scraps in the freezer and most of it is stuff I’d expect in stock ie: onion, celery, carrot, extra herbs that probably only had another day or 2 left in the fridge, since that’s what I use the most. But I have a few random things that I’m unsure about like broccoli stems, the ends of a butternut squash, etc. Does it matter? Are there certain things I should avoid?

I'm making homemade pizza dough and I'd love to be able to take out some prepared dough through the rest of the week and have it ready on nights when we just need something relatively quick.

My question is, at what stage in the dough preparation process do I need to freeze it? Can I freeze it after it rises, and then take it out of the freezer, let it comes to room temperature, and then shape and cook it?

Hey. I've watched at least 34 different videos and tried a myriad of different techniques.

Including but not limited to Vinegar Baking soda Baking powder Mirin Sake Salt Oil Ice bath Waiting Oven

And some other random stuff I've seen

I can not get my soft to.medium boiled eggs to peel cleanly. They always start easy near the air pocket and fall apart near the tip.

My only belief is now is that its simply not possible due to altitude.

I pive in a city that Depending on where you are ranges between 4k-5k elevation.

I have temped my boiling water and it rolling boils at 205°-207°

Is it possible that since my water just doesn't get as hot as everyone else's I'm not getting a possible easy peel?

Let know if there is anything I can do.

I’ve been trying to experiment around with some different gummy recipes for a school fundraiser but nothing seems to come out as I intended. Here’s the following recipe I last used

4 Tbs Strawberry Juice 3 Tbs Sugar 2 Tbs Corn Syrup 1/2 Tbs Pectin 2 packets gelatin + 4 tbs water

This recipe was able to make gummies that had a nice exterior texture, but ultimately lacked in flavor and when I tried to pull it apart it just crumbled. Any advice for how I can edit this recipe for an overall more stretchy/ flavorful gummy?

Hi, we live in a regional area, and some items we only buy once a month if we are visiting a nearby city. As such we buy some fruit hard so it will last longer.

Never usually a problem, however this summer we've had temps regularly in the mid-high 30's, so fruit goes soft on the outside 3-4 mm and remains rock hard in the middle.

Are there any appliances that can keep food at around 25-ish whilst it ripens?

We considered a wine fridge but they seem to max out at around 20 degrees.

TIA

Hi everyone. If I make steamed mussels, can I keep the left over broth to use as a base for a cream of fish soup?

Thanks

Is there one that is generally preferred over the other? I'm setting out to cook my first risotto, and most recipes just state 'broth/stock' without going into the pros and cons of each product.

My palate isn't the strongest, so perhaps I might not recognize the difference in taste, but will one benefit the dish in terms of texture?

Hi folks it my first Reddit post, I want to try making beef tartare, I’m from the uk and it’s not something that is consumed here. My questions are…..

What do I actually ask my butcher for?

Is it possible to make outside of a professional kitchen?

Can I buy beef / steak to consume raw from a butchers in the UK?

Any advice would be greatly appreciated!

Thanks xxx

Is there a way to heat (or store) leftover rice so it’s not dry or hard the next day? I don’t have a microwave, and I do most of my reheating just on the stovetop and would like to diminish food waste.

I made B. Dylan Hollis's Avocado Bread [video here] It didn't rise much if at all, and was gooey inside. Recipe:

2 ripe avocados

3/4 c sugar

3 eggs

2 c flour

1 1/2 tsp baking powder

Cream together avocado and sugar.

Add three eggs and beat thoroughly.

Mix flour and baking powder. Fold dry ingredients into wet.

Pour into loaf pan and bake at 350F for 45-50 minutes.

I subbed aquafaba for two of the eggs, but I can't imagine that's the issue. Tested the baking powder and it's fine. Oven temperature was correct. Internal temperature was 200F when I took it out of the oven.

Halp! I’m supposed to be making cranberry/jalapeño dip for my work’s pot luck tomorrow and the recipe calls for 12 oz fresh cranberries so they can soak in this sugar lime mixture over night. I was going to substitute frozen, but I can’t find them anywhere. I’m in Pensacola, Fl btw. Not at Greers. Non at Walmart, Publix, or Winn-Dixie. So no frozen and no fresh. How can I substitute it? Get em whole in the can and rinse and drain? Or get dried ones? Use something else like pomegranate and cherries? Substitute with raspberries? Think it’ll taste the same? Or should I just scrap it all together?

Here is the recipe I am working with: https://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/[recipe](https://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/)

I’m a recent dry-brining convert and I have a rack of St. Louis Ribs that I plan on cooking in the oven in two days with a dry rub. I typically add the rub and a little bit of liquid smoke and wrap tight 6-8 hours before cooking.

Would it be worth it to dry brine the ribs (just salt) overnight before cooking? The rub itself has 2T of salt and 1T MSG (about 1/3 of the total rub in volume). Or should I dry brine with the rub? Or just do what I’ve been doing?

Hello my son shot a deer last year still have some meat and wanted to do something different with it. I have the grinder attachment and bought some sausage casings and brat seasoning mix from my local Cabela's. I don't have the sausage stuffer tube for the grinder though. I did just get a 3d printer and figured I could cad one up and print it out and then just toss it afterwards as I know they can't be safely reused. I just want to get a proper idea of tube length and diameter before I try.

If anyone has any ideas where else to ask I would appreciate it. Thanks!!

I have a recipe calling for brown rice vinegar. I'm looking for a substitute. I have normal rice vinegar and apple cider vinegar. Would one of those work? Or perhaps one of those combined with something else?

The recipe in question: https://web.archive.org/web/20180626035142/http://www.homegrownprovisions.com/spaghetti-squash-pad-thai-with-spicy-peanut-tofu/

I want to make the Smitten Kitchen Blueberry muffin recipe, however I want to make it a bit more lemon forward & maybe add a little bit of vanilla extract (I feel like the muffins will be too bland without the vanilla??)

So I was thinking of adding 1 tsp vanilla, 1 Tbsp freshly squeezed lemon juice and using the zest of the whole lemon and not just half.

If I do this, are there any alterations I’ll need to make to the recipe since there will be slightly more wet ingredients?

Also- has anyone tried this recipe? It looks so simple and everyone is raving about how good it is. I’ve been on the hunt for a go-to muffin recipe so I’m excited to try it.

Here’s the original recipe, it makes 9 muffins:

5 tablespoons (70 grams) unsalted butter, melted; 1/2 cup (100 grams) granulated sugar; Finely grated zest from half a lemon; 3/4 cup (180 grams) plain unsweetened yogurt or sour cream; 1 large egg; 1 1/2 teaspoons (7 grams) baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 1/2 cups (195 grams) all-purpose flour; 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost); 3 tablespoons (35 grams) turbinado sugar for tops

I have a little deep frozen freezer i like to put my vacuum sealed sushi quality fish in. Although sometimes when I take it out of the package and try to defrost in the fridge it gets a little freezer burn on the top part of the skin.

Anyone knows what I'm doing wrong? Or is it my type of fridge?

Recently Papachel's fish laboratory ( https://youtu.be/ueUhEF1nt4E?si=1CrH30pbHzdHJtys ) has been coming out with videos of fish that age while completely covered in white mold.

I'm wondering if anyone has references to this as a technique aside from normal dry aging? Is this just experimental?

Thanks!

Alright, I know there are a million variables, but I'm not a super beginner or anything and I dont know why this specific step is fucking up my sauce. Whenever I add the cream it just separates and gets chunky. uughhhh.

Pan fry chicken thighs w/ clarified butter.

REMOVE old butter, starting from bare pan w/ just fond.

Deglaze w/ garlic/shallot + bit of flour + wine. Then I add a bit of worcestershire/ dijon.

Cook off a bit. Make sure temp isn't too high.

THEN add cream, it separates at 0 seconds, I get grumpy. (looks like little chunkies)

1. I'm making sure there isn't any hot fat in the pan to curdle the dairy?
2. I'm making sure the temp in the pan isn't too high?

My suggestion would be to heat the cream before adding?

Or am I waiting for 5+ minutes for my pan to cool?

I don't know... I just cant seem to get the cream to not get all chunky and gross. When my mom makes pan sauce its so velvety and smooth and normal. Just so frustrating when you have such nice fond get fucked in front of your eyes x3 times over.

Any help super appreciated.

I am looking to have a custom shamrock mold made in 6” 12” and 16”. Anyone know a company that can do that?

I’m trying to find recipes w/ ingredients I already have at home to use up before I go shopping again. Tomorrow, I’m making a basic garlic shrimp pasta w/ some cherry tomatoes. the recipe says to deglaze the pan I cook the shrimp in w/ 2/3 cup of the pasta water. I’ve never used water to deglaze before, only broth, stock, or wine. It may seem like a silly question, but can I replace the 2/3 pasta water it calls for w/ 2/3 of wine or cooking wine? Thank you in advance!:)

I want rapidly-deployable falafel on demand. Would you freeze the uncooked balls, to later fry/air-fry on demand? Or would you freeze after frying and cooling?

I had some fresh pasta recently with brown butter and sage at a restaurant. However, It wasn’t like a pool of butter at the bottom like I make at home. It felt like it was really well incorporated sauce that clung to the pasta vs something broken. It kinda blew my mind— and every bite had the sage butter flavor. Maybe it was still just brown butter but curious thoughts?

Hello!

My parents recently gave me an old pizza stone they had. I’ve used it a couple times already but I’ve noticed that it smokes once it’s been heated up in the oven.

After researching, I found maybe it had some oils seeped into it and it was recommended that I basically just put it into the oven and let it all smoke out.

However, I’ve been doing that for over an hour on 475° and the pizza stone is still smoking. It’s not a heavy smoke but when I open the oven there’s definitely some smoke that comes out.

What does this mean? Should I just let it go even longer? Or is it done for and I should just buy another one?

Thank you!

Hi all,

I've been a Kitchen Hand for just over a year, and have done some basic commercial cookery training with my school. Recently, I've been inspired to make more complex dishes at home.

Last night, I made this herb spread:

• 15g capers
• 40g red grapes
• 2 tbsp avocado oil
• 1 tsp lime juice
• 30g cashews
• Small amount of water and a handful of spinach

It turned out really well on my white sourdough, with a light and 'green' flavour profile.

I swapped canola for avocado oil, because I've used canola for very similar spreads many times in the workplace/training, and I always find the viscosity, general feel, and light 'syrup-like' texture of canola to be overly noticeable, if not overpowering/altering the profile of other ingredients.

I usually only use a 1:4 ratio (or less) of canola to dry ingredients, but it's still noticeable with my sides.

I also taste it in certain store-bought spreads, although I spot it more than my non-culinary friends.

Am I using canola oil in the wrong amounts, or am I combining it with other ingredients incorrectly?

Alright I need just 50 grams of 18% cream for a recipe so I don't feel like opening a whole container, and I have almost entire thing of milk that kinda sits there and most likely will go bad if I don't do something with it soon. How much milk (3.2%) do I need to boil down to be left with 50g at 18%? I'm assuming that it's gonna take a while to get there so the second question is: do you think doing it in a double boiler is a good idea to make the process almost maintenance free and without the risk of burning such a small amount that will be left there at the end?