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Okay, so I was making chicken soup from stock I had made using a (lightly,) browned carcus and neck. just before dumping the the dumplings into it, the stock’s color was a nice light brown. I added about 1/4 cup of lemon juice, turned my back for 30 seconds after a stir and it turned it an almost milky-off white. Eventually it...
Every Thanksgiving since I was a child, I’ve had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you’ll have in an...
Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:...
When I travel, I try to taste the local cuisine and love to try things that I’ve never had before. Recently I tried haggis, which was outstanding. I’ve also had hakarl (fermented shark - not really my cup of tea, but glad I tried it) and balut (surprisingly tasty)....
Hello everyone, I’m curious about how everyone here store their recipes and organize them (and looking for ideas for me too)....
It’s split pea or ham and potato for me....
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while....
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!...
Well, it’s that time of year again, and the #1 thing people ask me for is the pecan topped sweet potatoes that I completely stole from America’s Test Kitchen....
I was watching Mythical Kitchen’s Last Meal series and caught the episode with Padma Lakshmi, and it got me thinking. I’m a big fan of hers. Her story is super interesting and she has this great balance of classy and elegant, while still being very relatable to all levels of cooking. I very much enjoyed her Taste the Nation...
Hello all,...
For recipes, questions, and all other general culinary discussion, please sub to !cooking....
Hello all,...
Hello again,...
cross-posted from: lemmy.world/post/7214793...
Pretty much the title. We bought a pig, not knowing about boar taint so didn’t inquire about the state of the pig (gender, age) beforehand. First cook and it’s heavily present....
Looking for inspiration for things to add to my morning bagel :)...
How Do I Turn 1kg of Basil into Pesto?...