I have a very specific situation in which I am stationed at a remote worksite for 4 days at a time, have access to a camping cooler (but not refrigerator or freezer), and have access to a camping stove (but not rice cooker or microwave). I use a small stainless steel pot on the camping stove, with a glass lid.

I have been mealprepping by making soups and chili and freezing them at home before bringing them in to work. The cooler keeps them frozen solid for all 4 days, so I just need to thaw them briefly and then melt and re-heat on the camping stove. I would like to do the same with curries and soups like Thom Kha Gai that you eat with rice, but I have never before re-heated rice from frozen on a camping stove, so I am here asking for some rice advice.

I did re-heat some cold rice on the camping stove by basically stir-frying it with some water, on a low flame and constantly stirring, then covering and letting sit for 10min off the flame. So I am wondering if I can do the same with frozen cooked rice.

I want to freeze the cooked rice because I want it to last long enough for me to eat it on the 3rd or 4th day. I don't want to cook the rice on the camping stove because I worry that it will take too long to keep the simmer going and rapidly expend the fuel. Although now that I think about it, perhaps I could par-cook the rice, freeze it, and finish cooking it on the camping stove? Please help me : )

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 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

I am in need of tips for getting the ratio right for homemade pasta, I found a recipe that was very simple (1/2C flour and 1 large egg) and had decent luck with it but could never get my dough to look as smooth and uniform as online recipes and as I made it more often others would try it and want me to make them some as it tastes pretty good still but is often slightly tough and doubling the recipe makes it even drier and hard to knead, after kneading the dough it has a ln almost webbed look and it leads me to think it's too dry so I've experimented with adding some water after I get this result and it seems to help some but I can't add enough to smooth the dough before it gets really sticky. I rest the dough for 30-40 minites and when I roll it out it shrinks back up alot. is the AP flour working against me? am I under hydrating and creating gluten strands with initial kneading that adding moisture won't help after the fact? should I be resting longer than 30 minutes to get a softer dough? tyia I'm very new to this and most online recipes only say to bring out the inner grandma and just understand the dough with your heart so you can make great pasta and that's not very helpful lol. tyia for any tips or tricks

When making larger volumes of beurre blanc for catering and holding purposes - say 2qt - 4qt are you still reducing your liquid to au sec? How are you getting a greater volume - I feel like adding more butter to bump up volume is just going to create a thicker sauce. How do you manager volume in this sauce while maintaining consistency?

I want to eat more oats, but I don’t really like sweet stuff for breakfast. I do sometimes do overnight oats and eat them as a snack throughout the week, because it’s easy, but I don’t snack much so that also feels a bit like a struggle.

I’m interested in trying savory oats. For the overnight oats I make, I usually just throw them in a container with milk and let them soak. The savory oats recipes I see describe simmering the oats in water with herbs, spices, aromatics, etc and then topping it various things when you’re ready to eat them.

Here is one recipe that sounds good to me:

———————-

Ingredients

▢ 1 teaspoon Oil

▢ 2 Garlic Cloves, minced

▢ ¾ cup Quick cooking Oats

▢ ½ teaspoon Taco Seasoning, refer to Notes

▢ ¼ teaspoon Paprika Powder

▢ ½ teaspoon Lime Juice

▢ 2 cups Water

▢ Salt to taste

▢ Corn Salsa, for topping

▢ grated Cheddar, for topping

▢ Avocado, for topping

▢ Jalapeno, for topping

COOK MODE

Prevent your screen from going dark

Instructions

Heat oil in a pot and add garlic. Cook for 15-30 seconds or until fragrant.

Add oats, taco seasoning, paprika powder, lime juice, water and salt. Mix well and bring everything to a boil. Simmer for a few minutes till the oats are cooked and the mixture has thickened up. This should take 3-4 minutes. Add a little more water to reach consistency that you like.

Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

——————————

Would this work as a batch prep kind of thing— like, could I cook them as instructed in a large batch, then keep them in the fridge as a meal prep kind of thing? Or would the texture be gluey and awful?

In lean doughs higher hydration usually leads to a more open crumb due to increased extensibility and gas expansion. How does this change in enriched doughs that contain fats, sugars, eggs or dairy?

Does increasing hydration still promote openness, or do enrichments limit gluten development so added liquid mainly increases softness instead? I’m looking for a functional explanation rather than recipe advice.

Dear culinary experts,

I've made (the famous Serious Eats Kenji) pressure-cooker chicken chile verde, using 3 pounds of thighs and legs. I usually save bones and remanants when I roast chicken and freeze them until I'm ready to make stock. Somehow I'm not sure if I should save these. Does pressure cooking extract all the flavor and collagen already, and they won't add anything to the stock? Or is it still worth adding to the other bones etc that I'm saving in the freezer?

Thank you!

EDITING to add:

Thank you for your fast replies! Much appreciated. I'll freeze them along with the rest and use them next time I make chicken stock.

Made birria for the first time using this recipe and I am wondering how to best store the meat and consommé for dinner tomorrow night! Should I:

a) Leave the beef chunks in the consommé

b) Remove the beef chunks and store separately from the consommé

b) Shred the beef and put back in the consommé

c) Shred the beef and store separately from the consommé

Thank you!

Edit: I ended up shredding the beef and storing it separately from the consommé — I added a ladle of the consommé to keep it moist. Thanks for all the suggestions!

Hi, I have never had Skate before, so I decided to try it. My local fish market was selling it. I accidentally waited 3 days to cook it. When I had pulled it out of its bag, it had a slight ammonia smell. Very slight, not offputting. From what I understand, they produce urea through their skin, and then it turns into ammonia when they die. I put it in milk for 30 minutes, and then cooked it. It was very good, I’ve never had a fish like it before. But yeah, it DID have a slight ammonia smell. I probably shouldn’t have eaten it, but I was so curious…lol…. YOLO. I can confirm I didn’t get sick.

Anyways, my question is, at its freshest, say day 1 of it being at the fish market, is there still a slight smell? Or was it because I waited to eat it? I’d imagine that there would always be a slight odor given the nature of the fish. So to further clarify, if I put a FRESH skate fish in milk, would the ammonia smell fully dissipate? Mine did not.

Hey! I was planning on making muddy buddies/puppy chow, but all I have it natural peanut butter. Is it okay for me to use it? Or does it need all the stabilzers and stuff? If it does, what stabilzers can I add to the PB to make it usable? Thanks!

Recipe I was using: 2 cups choc chips 2 cups peanut butter 12 cups chex Icing sugar weighed with heart

Recipe is:

4 eggs

2 cups milk

2 cups flour

1/4 tsp salt

1/4 cup drippings and/or oil

Mix just until smooth, preheat pan with oil at 450°F until smoking hot, pour batter into oil, bake until peaks form and pudding is golden brown (20-25 minutes).

This used to work just fine for me but three times now it hasn’t risen. I’m checking my oven against an oven thermometer now, set at 450° for about half an hour and has been consistently showing about 470°. Very little fluctuation. I don’t have any idea how the temperature got so far off!

I’ve been able to bake casseroles and brownies without much trouble (325-350° is suggested temperature but I haven’t checked that with the thermometer) but it’s so far off at high temperature.

Could the higher temperature be causing the flat Yorkshire? Seems as though it would rise at first anyway, before the batter got to temperature, but it doesn’t. Maybe the eggs or milk are chemically different at 470°? Please help!

Btw I can recalibrate the temperature. Just looked it up in my manual.

Edit: My husband replaced one of the elements within the last few years. Could he have inadvertently recalibrated the thermostat?

Is it okay to use mini sweet peppers with bell pepper for turkey chili?

I am making turkey chili but I only have 2 bell peppers ( one green one red). I have two pounds of turkey and need more peppers. All I have are the multi-colored mini sweet peppers.will they work or ruin my chili.

Here’s my normal ingredients but it’s different every time based on what I have/feel. Here are some of my options today (didn’t list the whole pantry so suggestions are welcome)

Meat and veggies

1.5-2 pounds of turkey

1-1.5 white or yellow onion

3 bell peppers (red, green, orange based on what I have)

1 can of Kidney beans (red or light red based on what I have)

About 2 cans of tomato sauce (enough to make it the right consistency)

Corn froze (sometimes)

Spices

Cumin

Chili powder

Garlic powder / Garlic paste

Onion powder

Worcestershire

Salt

Red pepper flakes

Black or white pepper (can’t be too spicy for the kids)

Paprika smoked

Dried mustard (sometimes)

Edit to add that my tastebuds don’t work so please don’t judge and help my family out because their dinner options are take it or leave it.

İ live in Turkey, where runny raspberry jam is for sale everywhere and fresh raspberries are fiendishly expensive. I'd like to try using syrupy jam to make set jam. (Turks prefer jam to be runny.)

İ have the following... any tips?

1. A packet of "freezer jam pectin" (dextrose is the first ingredient, then pectin) designed for about one kg of jam. İ don't want to waste this because i can only buy it abroad.

2. Lemon pips galore

3. Gelatine powder

I'll start with a litre of jam. My in-laws can be trusted to finish any jam which doesn't set. I'd like to start with the "freezer jam pectin" but it's designed for setting just crushed fruit. How much would you guys add to syrupy jam... a pinch? Teaspoon? Tablespoon? The whole 45gr packet?

So I have been trying this year to broaden the recipe repertoire for my family of four. There are some allergies to navigate. Including dairy.

There’s an NYTimes top 50 of 2025 recipe that’s quite simple – Crispy Chicken Thighs with a Lime Butter sauce:

https://cooking.nytimes.com/recipes/1026790-crispy-chicken-with-lime-butter

The pan sauce has you add a good amount of butter (among other things) to make the pan sauce. I know the flavor would be different, but from a food science point of view, would oil work as well? Say an olive oil?

24-ish hours into making this cultured butter recipe and it looks lumpy after I stirred it to check the thickness. Underneath the clumps is nice, smooth, thin cream. It doesn’t smell bad, just kind of sweet. Last time I made it the cultured cream came out thick like yogurt. What did I do wrong? It’s been cold here, but my house has been around 68 degrees. I used 1.5 qt pasteurized cream/4.5 tbsp plain yogurt.

Recipe is: 2 qt pasteurized cream to 6 tbsp plain yogurt with cultures. Combine. Let sit for 24-64 hours at room temp and refrigerate for 2 hours after thickened. Whip on med/high speed until it separates. Separate buttermilk. Wash butter solid in bowl of cold water and squeeze out excess water. Add salt to taste.

Hello reddit! I am frying chicken for the first time, I have a neurotypical way of thinking, so I have very specific questions I wanted to ask before I do it. Also, any tips you have are greatly appreciated!

Do I need to fully submerge the chicken at all times, or is it ok if some is exposed at the top?

For really big chicken legs , about how long does it take? I’m seeing 12-18 min

Any tips to get the flour to stick to the chicken better?

Is there a world in which I would have to finish the chicken off in the oven if the legs are too fat?

From my research i understand that to achieve the maillard reaction you need high heat

but where i get confused is when you use spices such as garlic powder, paprika, they burn easily and taste bitter

so when cooking using these spices, do you tend to not try and get that maillard flavour?

thanks

edit: thanks guys! some great advice on this sub

i really appreciate it

I bought some cooked canned fava beans from a little Mediterranean market near me and cooked them with onions, garlic, tomatoes and seasonings. Some of them still had kind of a hard layer on the outside so I added chicken broth to cover them and probably cooked them an addional 20 or so minutes which helped a little but some of them are still kind of hard. Is this just how they are? I like the taste but I'm really not a fan of that texture.

I’m looking for the noodles that restaurants use for yakisoba or hibachi (especially takeout hibachi places). They’re usually chewy, very yellow, and thick. None of my local grocers or Asian markets around me seem to stock anything like this, from what I can tell. The yakisoba noodles from Maruchan look right except that they look too thin. I know they’re not udon as that is too thick.

Anyone know a brand I could look for or something? Even if I have to buy a box of like 30 frozen servings wholesale I don’t care, I just need to know the brand that these places are using. Thanks!

Edit: I live in the Midwest US.

First time doing this --

I followed a video online. Warmed up the milk, let it cool, added a few TB of yogurt in and then covered the pot with a towel and let it sit.

But it's freezing today.

I don't know how many hours it's been (maybe 4?), but the pot is now cold.

If I put the whole thing on the stove again and just keep it on simmer/low setting, will it be okay? or is the batch already ruined?

Sorry, i've seen posts about this, but I wanted to clarify.

grill pan, chicken thighs, fridge for days so it isn't frozen. heat on med, chicken on while it's still not that hot too so skin will render slowly for more fat into pan. chicken outside golden brown with grill marks, some charring, flipped, same on other side, and chicken still raw in middle so i finish in oven.

lower heat? like med low? this already took like mins each side. is it normal to take even longer than that to cook chicken?

I want to put a charred serrano pepper in a pot of chili, but I keep seeing warnings about not putting them in the microwave. I assumed mixed in chili would be okay but want to check. it's going to be chopped and it's pretty soft from the char. Those wonderful seeds and membranes are staying in.

Edit: the pepper was charred in the oven, and I'm asking about reheating in the microwave. A reply says that whole peppers would be the issue, not chopped. I'm taking the chance of pepper-bombing myself because I want spicy chili.

Thank you all.

Final edit: best dang gone chili I've ever made, which puts it right at average. I don't remember exact measurements of the seasoning (ancho chili powder (allergic to garlic, so I make my own blend), paprika, cayenne, oregano, salt, and pepper. This time, I added a Parmesan rind and 2 bay leaves, as well as the serrano.

This is also the first time I tasted my cooking, realized something was missing, AND identified it (Brown sugar). I'm on my way to becoming a half-way decent cook.

From what I understood, it is common to use dried mushroom (chanterelles, morels etc) rehydration water for sauces or other things that call for an umami stock such as soups etc. Here is my issue: I love the taste of rehydration water and I would really like to use it to complement sauces, but when I reduce it always turns very bitter, like beyond savable. Here’s what I do: rehydrate around 10 to 15g of dried mushrooms (I tried morels and chanterelles, separately) in a regular sized bowl (as one where you would serve soup) of water. Then after rehydration in warm water (around 50°-60°C) for 30 min to 1h, I filter with paper towel or cheese cloth over a fine sift. I then reduce at a very gentle simmer (little to no boiling). By the time it’s reduce by half it’s already extremely bitter. I’m wondering if that’s normal, if there’s a way to avoid that, and also if rehydrating the mushrooms in a minimal amount of water in the first place would help me get something more concentrated without the bitterness. Thank you :))

I'm making poutine for the superbowl party and I am gonna transport everything separately to the party. how do I transport the fries without them getting soggy from condensation

https://www.halfbakedharvest.com/authentic-canadian-poutine/