What can I do with it.

I have chuck roast in crockpot. What would be the advantage of using instant pot. I know they cook quicker but will it be as tender

Besides cooking speed why would I need one. ???

Want to incorporate couscous into my diet more as I find it super tasty.

I wanna ask experts here why some chicken stock recipes fry the chicken first before simmering in a pot with water.

What happens if I boil raw meat directly? How will it affect the stock

Hi everyone,

I just graduated college and moved into my own place a couple of weeks ago! I am living in nyc and my kitchen is not enormous, but it’s not super tiny either. I have a small old stove/oven, and I really wondering, what is the least amount of cookware that I really need?

I feel like I’m not a huge cook, but if I had the right tools I could get more into it. Also, my girlfriend is moving in with me in a few months and she likes to cook, so I’d like to get some things that I can build on with more cookware in the future, rather than replace.

Long story short, what are the essential pots and pans and stuff that I need to get to cover all my bases? Also other tools and things like spatulas. Sorry for my lack of specificity, I really don’t know what I’m doing yet but I am excited to learn more!

Thank you!

I’m going to use chicken bone broth instead of regular chicken broth. Is it going to taste OK? Or should I just stick with regular broth? Just trying to use up what I have.

But it’s a good source of protein so I’m trying to find a recipe please help

Wanted to get some opinions on the Cuisinart MCP line. Looking to get my first set of pots and pans ik everyone says to buy them individually but I feel like this might be a good deal? The pro line is also on sale but from what I've read it's not as good as the MCP. Planning on moving into an apt with a gas stove if that's helpful. With all the coupons and whatnot it's coming out to $177 which I think is decent for what you're getting

https://www.kohls.com/product/prd-2044690/cuisinart-12-pc-multiclad-stainless-steel-cookware-set.jsp?skuid=98766339

Hi all

Just wanted some advice on making bread. I'm pretty good at following recipes and baking in general, bread on the other hand is proving a little worse for ware. This is a photo of my second bread attempt. Tastes good but it's a little dense and not as airy as I thought.

Did kneed for 10 mins left to double on the first rise for hour and 40 maybe and another prove for an hour till doubled again.

Any tips on how to get a fluffier and airy loaf?

Mixer maybe? Struggle to kneed properly due to issues with wrists.

https://ibb.co/yF548Lx3 photo bread, sorry mods if we aren't allowed photos but this will show what's going on here 🤣

Guys i got a reipe from youtube, uts only a normal recipe for chicken stir fry noodles, but i have few questions:

1. The recipe didnt mention chicken bouillon or msg, so i was thinking, would it taste better if i added a little bit of chicken bouillon and msg to the sauce? And how much should i use? Is 1 tsp of each good?

2. Also when marinating the chopped chicken, would it be better if i also used some chicken bouiloon and msg?

3. The recipe needs 420g of dried noodles, and i want to make them fresh, google said to multiply the dried weight by 1.5 to get the wet weight, meaning i need to make almost 600g of fresh noodles... i just want to confirm if this info is true or not

Thx in advanced

A few months ago, I was part of a potluck lunch at work. A colleague, who was Syrian, brought in fattet hummus. It was one of the most delicious foods I have ever eaten, and really got me interested in Middle Eastern cooking and flavours (I am a white person, who grew up in a meat, potato and boiled veg family, so pretty life changing!)

She shared the recipe with me, but has since left the company. I am hoping to finally make her recipe for the first time this week, but now I have realised - I have no idea what to serve with it. I am looking for any suggestions :) my partner would like a meat option but I think it seems a bit weird (?)

Also, when I googled I found that apparently this is more of a breakfast dish? Is that true? And do I just eat it with a spoon or am I meant to be dipping things in?

Sincerely, someone who is desperately trying to respect the dish I am making XD

Gonna help my grandmother hand out halloween treats this year, and would love to cook her supper. I have bone in chicken thighs that I'd love to bake in the oven. What is a good, savory recipe that i should use? I'd like there to be a sauce component mixed in with the thighs as it cooks. Google is no help, as apparently i don't know what to type

I was given a few bars of 70% Lindt chocolate. Not something I would normally buy, particularly this brand, but I feel like I have to use it now. I tried a piece and the bitterness didn't bother me, in fact at first it was quite nice, but it developed into a fruity flavor that I found quite unpleasant, particularly as it blended with the bitterness.

I'm not trying to make it less bitter per se, it's just this particular flavor I dislike. What's best for this, sugar, salt, dairy? I was going to chop it up and add it to my baking, but I don't want to waste perfectly good cookie dough if the fruit taste is going to linger.

how do i keep my chicken from shrinking in the oven? it also tends to get kinda dry. any advice ?

I really want to make a ratatouille. Well actually, more of a Tian because I want to slice all of the veg really thinly and evenly and arrange them in a circular fashion.

I was wondering whether anyone has any tips on making ratatouille less bland? My research so far has suggested adding paprika, parmesan, lemon or balsamic vinegar to the base sauce.

I’d also ideally want the veggies to be quite crispy. Not keen on soggy textures. The internet says to use a thicker base sauce at the bottom of the pan only. Any other suggestions?

And I’m planning on replacing the eggplant/aubergine with thinly sliced potatoes or possibly peppers. Would this work?

Thanks!

So the restaurant that I tend to go too more often than I should has a bad habit of never sending me home with enough salsa to finish the bag of chips that come with the to go order. I want to make a stab at trying to make some of it myself at home so that I can finish my chips.

To be clear, this is the kinda place where you get the loud sizzling fajitas, punch bowl sized margaritas, smothered ground beef burrito, ect ect.

I can tell it's some sort of canned tomatoes, with a few fresh ingredients. Cilantro, white onion, green onion, jalapeno. Definitely garlic smelling, but it almost smells like cheap spaghetti sauce. It almost smells like dried Italian seasoning but that wouldn't be right I wouldn't think???

Tips, tricks, suggestions, industry secrets? All would be welcome.

Thank you for your time.

So i've been trying to make pizza in an OTG for the past few weeks. I've tried a bunch of things with the dough across multiple attempts ; using it after 2-3 hours, cold fermenting for 1,3,5 days, varying crust thickness while spreading the dough on the tray etc.

It just never gets the black or even brown char at the bottom as it should. It's edible but the crust is ass and idk what to do. I don't have a pizza steel/stone. I directly added the dough to the tray ( image : https://ibb.co/6RjmVnkw ) which is likely aluminium but i'm not sure ( OTG is a morphy richards 40L )

I preheat for 15-20 minutes at 230 celsius top and bottom rod. I would preheat the tray but its hard to get my dough to slide in without breaking or tearing apart since it gets all heavy. im not able to do it the way the guys on YT do it by sliding the pizza into the preheated tray.

So for now i'm just adding the dough to the tray, add the toppings there and then send it in directly for baking without PH the tray. I brush the tray with oil before placing the dough on it as well.

I'd really appreciate any advice for getting this right. I currently get a super light brown crust with the insides of the crust only JUST cooked, like bare minimum. If you guys have any further clarifications from my end, ill try to answer the questions in the comments.

I brought home some chickpea curry today, it’s been out of the fridge since 3pm and I only just remembered to refrigerate it now at 11:30pm. I’m guessing it’s not safe to eat anymore, but thought I’d ask before I throw away potentially good food.

Thanks!

Due to an interesting turn of events my husband came home with a 20lb bag of onions. We plan on propagating some of them and planting them but we need some recipes! What are your favorite onion heavy dishes?

I tried a new fish and chips shop today and the portions are massive so we have heaps of leftovers.

Any ideas on what I could do with the leftovers? I’m thinking of pealing the batter off and then just using the fish in cooking tomorrow but does anyone have any ideas/recipies they’ve used?

been trying to get my kitchen routine a bit more organized lately since i started buying meat in bulk to save some time and hassle during the week. i tried doing the whole double freezer bag thing, but things keep getting freezer burned way too fast and it's driving me nuts.

what meat vacuum sealers actually hold up well over time without constantly failing on the seal strip, and is there anything specific i should look out for when buying one for home use? thanks so much if you have any tips or recommendations.

Personally use Pepper Jack but I'm curious what others use, anything else you add, like ground beef or tomatoes and so on, would be interesting too

Hi all, my friend loves cooking and for xmas I want to get her cool, authentic ingredients (used in traditional dishes) from Mexico, Montenegro and France. These are places she will be travelling to this year. Every time she returns from a trip she tries to recreate local dishes so id love to make a basket of those ingredients. I have researched extensively on the internet but I want real chefs/cooks/people from those places to give me ideas! The only caveat is i can order it online and it ships to Canada. Thank so much for the help!

My partner is coming off a restrictive diet, and they're going to have bread for the first time in almost two months so I want to make a special sandwich.

The markets near me have Jamon, and I've always wanted to get that for them, but as I understand it, it's better as a charcuterie meat than on a sandwich? And if a sandwich, plain with a bit of olive oil?

Is there anything you'd add/accompaniments that work?

I’m on my last thing of the Tastefully Simple Flavors of India seasoning salt mix. Anyone have any recipes for a copycat recipe? Don’t judge that they stopped making this quite a while back and I’m still using it! 😂