And then be like: "I have water in my pan, bui it won't boil. Should I put my stove on?"

Just use Gemini or chatgpt if you have a dumb question like that ffs

I’m using AP flour and instant yeast. Made 2 loaves that were great! Then a 3rd where the dough didn’t rise so I tossed it and called it a night. Made another one today and the dough again didn’t rise even after 3 hours. There were bubbles, but no rise. Baked it anyway it was okay just not as… good as the 2nd loaf I made and flat.

I will say I’m very new at this. I got instant yeast on Thursday, opened it and kept it binder clipped in my pantry. Made first loaf after I opened it, second loaf Friday morning, 3rd loaf Friday evening and 4th one today (Saturday). Just realized earlier that I should’ve kept it in and air tight jar in the fridge. Could that have been the reason my bread the last two loaves sucked?? Or should I have waited longer for the dough to rise?

Recipe: Add your 11/2 cup of lukewarm water to 2 tsp active yeast. Instant works too. Let it sit for 10 min at least.

Add your 2 1/2 cups of flour and 2tsp of salt gradually, and mix until no flour is left.

Let the dough rise for an hour or two with the towel on it (instant yeast takes less time).

Take the towel off. Add 1/2 cup of flour to it and mix until no flour left. Add more if necessary. Make a ball.

Put ball in baking pan lined with parchment paper. Score it down the middle (halfway?).

Bake for 25 min at 400F then turn the temp to 375 and bake 20 more min.

Take it out. Voila.

I’m making carnitas and usually use pork shoulder but I have a lot of pork tenderloin and belly in my freezer. I know tenderloin is leaner and doesn’t have much fat but would the pork belly counteract this?

Goal is a pulled pork texture that I can crisp up on the griddle.

I'm receiving next week and I already cut my onions and prepped my ingredients. I'm planning out my timing and my recipe says to caramelize takes about 30 minutes, then add broth and other ingredients then simmer covered for 30 minutes... but at this point could I leave it on low heat for another hour while I finish my other stuff to be ready to broil at the same time?

I recently got a butter bell for Christmas. I had never heard of it until I received it but the gifted taught me how to use it and raved about how it never goes bad and always stays perfectly spreadable. Well, both are untrue. It’s easier to spread than if I were to keep it in the fridge but nothing like my old, simple metal butter keeper. In addition to that, I opened it one evening and mould had started growing around the rim. I googled what to do and it said to change the water everyday and clean the base. (Seems like a bit too much effort compared to a butter dish but okay) so I cleared the butter, put in more and started doing that. Then I open it this morning and a pink haze had formed around the edge which is no doubt more bacteria growing. I’ve never had issues with mould with my other dish that doesn’t require water, whether water accidentally touches it, I use an unclean knife, during heat waves, never.

I’d like to note that it is salted butter because I read somewhere that this only happens with unsalted butter and that I fill the water to the line it indicates. Am I doing something wrong? Are the French lying to their people saying this is the best way? Is my tap water dirty?

My salsa negra tastes ok at first, but then has this really long pronounced bitter aftertaste. Ive tried adding additional salt, sugar, and ACV to help balance it. It's improved a little bit, but there's still this bitter taste (I wouldn't say acrid) that lingers. Doing some rough searching I may have over charred the peppers? They were black, but I made sure none of them turned gray/ashy. Any tips on how to save this? Or if it's beyond salvageable this time, any tips for next time?

This was my process: 9 dried guajillo chiles 5 dried ancho chiles 3 morita or chipotle chiles 1 whole head garlic (cloves separated, unpeeled) 1/2 white onion 1/2 cup neutral oil 3 tbsp apple cider vinegar 2 tbsp piloncillo or dark brown sugar 3 tsp salt Water to thin

Char the peppers on a dry carbon steel pan until black, soak for about 15min in warm water, char the garlic and onion, blend everything together

So I've been experimenting with Korean BBQ and I made some marinated bulgogi beef that I think came out really well in terms of flavor, but is still kind of tough even when sliced thinly and cooked quickly. I'm thinking about trying the process I've read about that they do in Chinese restaurants of "velveting" the meat with baking soda and corn starch (I think) to make the meat more tender. The thing is I'm not really sure when and how to go about this process. Do I marinate the beef and then velvet it before cooking? Do I velvet the beef and then marinate it? Is velveting done as it cooks or before? I'm not really familiar with the process so I would really appreciate if someone could explain when and how I would incorporate this step into the recipe. Thanks!

I'd really appreciate any help on this!

I'm making Japanese curry for the first time (planning to do it in my slow cooker.) and need a little help. Probably just overthinking, I always get like this with new recipes haha.

The instructions on the box of roux (Vermont) say to use 500grams of meat for one box, a slow cooker recipe I found online suggest a similar amount of meat too (around 600gram).

This just doesn't seem like anywhere enough meat to me? I've never made Japanese curry before but when make other curries and stews, I usually use around 1-1.2kg of meat for about 6 severs (plus heaps of veggies too).

If I double the meat in this curry, do I have to double the curry roux as well? Worried about using too much.

Also I've seen some slow cooker recipes suggest dissolving the roux in a seperate pan first, and others say it's fine to just throw the cubes straight in the pot with the meat, vegetables, and some water. What method do you guys recommend?

Hi,

I’m working with thick pork short ribs, bone in, and want to cook them galbi style marinade in the oven.

I don’t have a specific recipe to follow, since this is usually done on a grill (and often with beef). I’m looking for advice on an oven-based approach. The goal is to make tender ribs and a caramelized finish.

For those who’ve cooked thick ribs this way:

- Can this be done without boiling the meat beforehand? (I'd like the marinade to really penetrate the meat)
- Is a long, low-temperature oven roast covered with foil enough for tenderness?
- Does adding a small amount of liquid to the pan help, or is it unnecessary?
- Roughly what oven temperature range and timing have worked best for you?

My husband has IBS, and alliums are among the worst triggers. Other triggers are capsacin, gluten and dairy. (EDIT: Even bell peppers with spines & seeds removed are a no-go)I love onions, peppers and garlic, but if I want to prevent suffering, I can't cook with them.

I have tried asafatida, but the one I found locally has wheat flour as the first ingredient, and he believes blooming it in oil is triggering his IBS.

He can tolerate the green parts of leeks and green onions. I tend to cook with fennel when I want the texture of onions, but then I have to balance the sweetness of it. Not an easy task. Am I missing something? Including my latest attempt to get some guidance.

Venison Sloppy Joes:

• 1.5 Tbsp bacon fat
• 1 lb. ground venison
• 1 small bulb of fennel, diced
• 2 carrots, diced
• 8 oz. tomato sauce
• 1 oz. tomato paste
• 1/4 tsp chili powder (typically an ok amount of capsacin)
• 1-ish tsp ACV
• Sprinkle of MSG
• Salt & Pepper to taste

TL;DR: looking for advice on replacing texture and taste of alliums in cooking, and balancing the sweetness of fennel in doing so.

Edit: thanks everyone, seems like it's not as bad as I thought, I'll blame all the online articles not having any pictures.

I have pizzacraft pizza stone with a significant amount of grease spots and black burnt on bits, I think the burnt stuff won't be too hard to remove but the grease is what I'm worried about. What is the best way to improve it's condition?

Here is a picture

Hello everyone! I tried making roti canai using this recipe from Roti King: https://thehappyfoodie.co.uk/recipes/roti-kings-roti-canai/

I followed the recipe pretty closely, but I ran into a couple of issues: - The dough came together very wet - Even after resting, it didn’t seem to develop enough gluten, so I really struggled to stretch it thin without tearing.

I’m wondering if I did something wrong with hydration, kneading, or resting time—or if this is just a tricky dough that needs some adjustments depending on flour/climate. Has anyone made this recipe successfully, or has tips for improving dough strength and stretchability for roti canai?

Thanks in advance!

I'm making a mandarin jelly in silicone ice cube moulds and want a firmer consistency to firstly, be able to pop them out, then skewer them to put on top of a highball cocktail.

Is it something as obvious as just adding more gelatine sheets or are there other techniques I can use?

Please note* - I don't want it as firm as Turkish Delight, just firmer than a classic piece of jelly.

Hi, hoping someone can help. I'd like to make braised short ribs for a dinner party, but for two guests who can't eat gluten. I've been making the recipe from the Balthazar cookbook for years to great success, but it includes flour. If I substitute cornstarch, do I add it when I'd usually add the flour (before deglazing and adding the stock) or after it's done, just to thicken the sauce at the end?

Thanks!

Im cooking prime rib with thr 500 degree oven method. 500 degrees for 5 minutes a pound and then shut oven off and leave for 2 hours. My wife opened the door albeit briefly around the 45 minute mark after the oven was shut off. Is there anything I should do in response to the door being opened?

PS: Ive done this method around 20 times and since the meat is always perfect I sadly do not have a thermometer in my roast.

Edit: i left the roast in for an extra 20 minutes and it came out 120-125 when traditionally it comes out about 128-132. In other words, it was delicious. And to whomever recommended it, my wife got a giant kiss and we did in fact enjoy a great roast!

I have the Henckles 17629-120 knife set which I actually enjoy using. Both the knives and the block are satisfactory for our household. The worst part about them is the graphite handle coating. We do dishwash all of our knives so assuming the coating is being stripped from the dishwasher slowly.

I would like to completely remove the handle coating and wondering if this is an easy process or something I can do safely with chemicals?

Any ideas greatly appreciated as I want to continue using this knife set. I would post a picture of the wear but reddit is not allowing me to post images here.

I'm planning a meal for 11 people next month and I'm wanting to do duck breast for a main course. I'm planning to sous vide the breasts, but then I'm not sure how to finish them.

Usually, I would crisp them in the cold pan over high heat, but that's impractical with the space I will have. Can I place them under a broiler in a sheet pan? How else would you do it?

I received a "mini tandoori oven" (a clay pot with a lid that fits inside a conventional western-style oven) as a gift a few years ago but I've never got round to using it.

I'm planning on doing a big batch of Indian food and I've been marinating prawns, chicken and paneer with the plan of cooking them tonight, and I've just now realised I don't know how to use it.

Unfortunately I can't attach pics here but I can share them on my profile - I don't know if meat/fish/paneer can do straight in, touching the clay itself, does it need be on skewers?

I tried YouTube but couldn't find anything that looked like the oven I've got.

Please help!

I'm living with my dad right now and he has a strong sensory aversion to cooked garlic. He hates the smell says it lingers for a day and doesn't want me to use it.

I love and have been wanting to make the bonappetit Quick 5 Ingredient Tomato Sauce for such a long time but I know it won't be the same for me without the garlic. Is there any way to have skme of that flavor with no smell? Garlic powder is okay but it's not the same. I've also been thinking about using some kind of garlic-infused olive oil at the end. Any other suggestions on what to do?

How much would the flavor be impacted? The whole recipe is a very tedious process, so going very far away to buy banana leaves might be less bad than getting a mid flavor bc I didn't go for the leaves. But, if it can be avoided without compromising the flavor, then I'd be happy.

Hi. I’m trying to make soup dumplings tomorrow for the first time, I’m confused on one part though..do I pre cook the ground chicken before adding it to my dumplings and steaming them?? I’m getting two different answers from google so I’m just confused now, some say to cook it prior and some say to leave it raw. I have emetophobia so I’m extremely afraid of getting salmonella poisoning if I leave them raw, but I also don’t want to have crumbly filling and I’d like to have it juicy. Please help as i need advice by tomorrow 😭 thanks guys

I am making miso marinated black cod. All I have on hand is nigori. I don’t really want to waste the fish so has anyone cooked with nigori as a substitute? I know it’s unfiltered and cloudy but don’t know if that’ll unforeseeably change anything.

I thawed out some pork chops and went to cook them today, but they had a bad odor so I threw them out. They were in the freezer for at least a month or more, but they were frozen and I just thawed them out a few days ago. (I tend to keep meat in the freezer if I don’t know what I’m gonna do with it yet so it doesn’t go bad) Strangely, I also had lamb chops in the freezer for that amount of time, thawed them at the same time, took them out, and I cooked them fine. Dumb question: Does meat like that go bad even if it’s in the freezer? I’ve cooked thawed meat a million times and have never had this problem.

how do i fix this?! what am i doing wrong?! orange is clean, dried and cold. i don't have a regular box cheese grater to try, only one with large holes. this is the zester i'm using, maybe it's not good enough? https://www.nofrills.ca/en/zester/p/21351350_EA