Cooking

I've been sous viding for years but I always struggle with the darn bags floating. I've tried spoons (what a joke, does nothing for me), magnets, clips. It doesn't matter if I'm cooking three pounds of meat or one little vegetable, my bags always want to float up at least enough that some portion of my cook isn't fully submerged. Others report success with these techniques, and I can usually rig something after several minutes of fussing but it's an ugly ordeal every time. What am I doing wrong? Any good videos of a technique that really works?

Does anyone have any good deep dish pizza recipes? Specifically for the crust? The craving has struck again for a Chicago deep dish and as there is no deep dish to be found in the land of flat crusts, I am in need of recipe suggestions.

Starting at the beginning of 2023 I started to track every meal I cooked. I continued to do this in 2024. At the end of each year I looked back at everything j made and then ranked them all based on how they tasted to me. Here is the list of everything I made in 2024 and how each tasted to me:

Should be tasty, filling, and have 5 or less ingredients, preferably easy to prepare.

I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Hey all,

hi, all; hope this is appropriate.

Braised short ribs this weekend. A real indulgence i only allow myself once or twice a year. I'm waiting on them to cool in the fridge so i can remove the fat.... Then I'm broiling them for a tangy red wine glaze. Serving them with mashed yellow potatoes. My belly is hungry!!

Hey all,

I've just received a couple cases of clementines which are approaching the end of their life.

I feel giddy. I had an idea and it worked beautifully.

Watching mythical kitchen about hash browns and wondering if anybody have any ideas on how to make potatoes into other things that are extremely cheap. I usually have only potatoes and margarine at last 2 weeks before I get food stamps because it isn't enough to cover basic food things.

I'm looking for the least physical up time (physical disability greatly limits how long I can hold posture). I don't do dairy and I do not want to use a bunch of oil.

Hi all,

Hey all,

Hi all,

Hey all,

This is my first time baking macarons. I’m not a rookie in the kitchen but i’m also not a pro. I followed this recipe: https://ricette.giallozafferano.it/Macarons.html (it’s in italian but i think there should be an english version). Pic of the disaster: https://ibb.co/NFNdMLV

I was recently on a vacation in Marseille, and I was really taken by the mayo there. This was often served with frites. Does anyone know a brand I could get in the west coast US that would be similar?

I underestimated the yield of my homegrown mushrooms. I thought I would have a steady supply over the next few weeks, but instead, they all matured at once. As a result, I now have 2-3 kg of mushrooms, with another batch expected in about a week. I plan to make a pasta-mushroom casserole, pizza, capsicum-mushroom lecso, and mushroom cream soup, but I still have a lot left. Do you have any suggestions for how I can use them?

Hi again y'all,

Hey all,

So, I’ve got pneumonia and am the only one who can cook in my household. I was told strictly to stay in bed and basically not do anything, but I’ve gotta eat and I’d like some good veggie soup. Any suggestions for how to make something quick and easy? I’ve got some good veggie stock already in the freezer thankfully but how can I quickly add to it to make it more filling? Are frozen veggies a good option? Egg noodles? It doesn’t have to be delicious, just easy and edible

So I have absolutely boofed up a lasagna. It’s an old Margaret Fulton recipe and I was really looking forward to making it for the first time in ages.

A lot of recipes suggest adding corn syrup or honey to the sugar in order to make crystallization less likely. I'm not in the US, so corn syrup pretty much doesn't exist, but I have a jar of raw and therefore very crystalized honey that I got from a friend who keeps bees. Will using that still help? I'm thinking that all the imperfections like pollen or wax in raw honey will just make the caramel even more likely to crystalize.

So I'm very sure the only original things with cooking is the mix of ingredients,

Let me know if you're interested!

Recently I've been buying a few cookbooks from the thrift shop. Saves money over getting the new ones, saves second-hand goods from being tossed, and does the job I need in finding recipe ideas.

Following up on the “Baking in the American South” post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

The title says it short, this says it all, I want hot cereals! Breakfast, lunch, dinner, sweet, savory, wheat, oats, rice, you name it I want it! Give me your best cereal grain recipes!

I know, cool dry place, and it depends on your climate, etc. But what is your experience?

A lot of good cooking is in technique. What’s something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn’t flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?

As per the title, what is a food that crunches/is hard to bite, but is also savory and sour?

Looking for some inspiration, my wife’s out of town this week babysitting he grandmother with dementia, so she’s been eating a lot of very bland, old-white-lady-palate-approved meals (her grandmother once described some jarred vodka sauce as being “too spicy”)

I was frustrated earlier trying to figure out what to cook for dinner for a few picky eaters, so I typed:

For dietary purposes, I’ve been told to start including probiotic rich food in my diet and I figure since people in my house already like yogurt that’s the best way to go. But I absolutely hate the texture of yogurt. How can I change it and still enjoy the health benefits? I don’t love smoothies, but I’ll make one occasionally with yogurt. But I’d prefer to have some variety with this. Adding granola is alright, and definitely helps but even still I find myself just grossed out after two spoonfuls. Is there anything I can do? Is freezing it and turning it into something like frozen yogurt going to kill the cultures? It’s sad, because this is the only food I absolutely cannot seem to find a way to enjoy!

I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!

I have made chicken adobo (with coconut milk) many times with very good results. This last week, I tried the following recipe for pork adobo:

I have a recipe that calls for a dough to be autolysed (long bulk ferment while stretching and folding the dough). I'm fortunate to have access to a stand mixer. Is their any advantage to doing the autolyse? Should I just kneed it in the mixer to save time?

Presumably either a terrible idea or already a thing, not sure which.

Hey, I’m trying to make fried chicken. I MUST today, for the sake of my future confidence and the joy of my day TODAY. I want to use chicken breast, thighs are too fatty for me.

So I put 4 cloves in a small batch of salsa. I did roast them with a butane torch and thought that would make the flavor a little milder, nope.

Has Huy Fong Sriracha changed color?

I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn't add flavor like butter.

This recipe is great to repurpose lunch leftovers for dinner. It's also relatively mess-free. Loosely based on egg-fried rice.

The best by date is in 2 days. I know about the water test for egg freshness so I'm not super concerned, but please give me ideas for using them up within a week or so 🥺 I've boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion's 'sweetness'. How much difference do you think I'd notice if I used a food processor?

So me and my dad were talking about pressure canning and how it's very uncommon. I've never talked to anyone irl that pressure cans, maybe some water bath canning but that's it. I wonder why it's so uncommon? You can get a pressure canner for less than 150$ and it's incredibly useful.