cooking

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...

I used to love these as a kid. Been looking for them forever, found them and see they don’t see them anymore. Are there any alternatives? Preferably something I could get at Walmart.

With ground beef, do you season the meat before, during, or after sauteeing, or any combination?...

I’m planning to make my first ever bakery dish for Christmas as a surprise to my family. Do you have decorations that might look funny, cute or maybe something other for a food decoration. I couldn’t find any good tiny anime figures, so my best bet are these cats.

Hello all,...

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I whipped this up today because I am always having to look it up and figure out when I am supposed to put my turkey from the Freezer to the Fridge. I plan to pretty it up over the next few days but hopefully this will be helpful to others (me too since I am cooking a turkey for Thanksgiving and Christmas this year). I am open to...

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 gifted a 900 Gram bag of Milo (I assume that’s some shrinkflation crap). I love Malt and Cocoa, but this is bland and chalky. What do I do with it? So far I have tried it hot and cold on its own and mixed in coffee hot and cold. My next thought was using it in baked goods, something like an American Brownie....

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....

Any kind: Tomato, Alfredo, peanut. Anything you could put on pasta, rice, or other carbs. Just want to know which brands are good....

I’ve been asked to make a Thai Red curry with chicken for a larger party, and they’ve asked for the soup to be of variable spicyness....

For no particular reason except it popped into my head, a sorta pizza hut pizza for Christmas dinner....

I’m Korean and grew up eating anchovies in a variety of Korean dishes. Usually tiny ones that are stir fried with seasonings, or dried and salted ones. I use fish sauce, made from anchovies, pretty often in dishes, but I’ve never really tried making anything with the bigger, sardine style ones. I’ve been meaning to put...

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I cut 2 slices off, and they were terrible, as the title says. Gummy, flavor not fully developed. Exactly what I want. This is what I want from a sandwich bread. I will slice and toast this for the next few days. Toasting will firm it up, develop Maillard reactions, and allow any liquid to be sponged up. Marinated Pork Belly,...

I say home cooked because with prepackaged masa it’s literally “add water” to prepare. It doesn’t take very long to make but since the flavor of the mass produced masa is very similar to some premade corn tortillas I usually only make them when I’m out of premade tortillas. In my opinion azul masa does have a better...

I have a 2 cup pyrex but the spout on it is absolutely terrible. I’ve also heard modern pyrex kind of sucks anyway, so I’m looking for recommended brands to replace it with. Any suggestions?

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I’ve made these several times and they’re delicious. Also wonderful with baby back ribs!...

Hi, i’m looking for a cheesemaking expertise...

1/2 c. buckwheat...

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!...

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