r/AskCulinary

I marinated pork loin with all the fat, it was a large 50$ cut, on sale for 30 something dollars, and froze 20 thick 3/4 inch steaks. My boyfriend is warming up to pork since it’s cheap but never really liked it until now.
He put a bag of 4 into a bowl with “marinade” (he says he was a chef for years at a local restaurant) with curry, paprika, oregano, salt, and like four to six cups of water… after a day I drained it and just threw it in a bag with paprika, onion powder, soy, and parsley. It’s been in the fridge for like three days.

I don’t want to waste it but I’m getting ready to make him lunch soon and don’t want to waste it. He doesn’t finish things he doesn’t like.

So my question is, likely over marinaded meat, I wanted to use the smoking box on my bbq, how can I gently render out the fat and keep it from being tough, and cooking long enough to cook some Smokey flavour in, hopefully cancelling out the weird curry spice he added in WATER without sugar, and cooking long enough it with out making it tough. Am I beyond salvation????

It's a bank holiday here in the UK this weekend and I feel like I might give making a gala pie a go.

The ingredients to the pie aren't the problem but I've never made a pie before because i've always heard that pastry is incredibly sensitive to changes in temperature and I don't want to fluff it.

I won't cheat and buy store bought pastry so what am I getting myself in for?

I am not a novice in the kitchen but neither am I close to any kind of expert.

At least hot water crust is supposed to be some of the easiest to handle besides a suet pie?

so I'd been washing mine in the dishwasher for ages and it came out looking dry and almost ashy? didn't know that was a thing that could happen. turns out the heat and soaking basically sucks the life out of the wood.

rubbed mineral oil into it last night and my roommate watched me do it like I had three heads lol. but it actually brought it back — soaked right in and the color came back. didn't realize that was something you had to do regularly to keep it from cracking and drying out

also had no idea leaving it flat to dry warps it over time. have been doing that forever. standing it upright apparently lets both sides dry evenly. small thing but makes sense

for the smell — tried salt and lemon, just scrubbed it around in circles and rinsed. worked better than soap honestly, which was surprising

my main question is how often should I actually be oiling it? been seeing anywhere from once a month to once a week depending on how much use it gets. also is there a point where a board is too far gone or can you always bring it back?

Ladies and gentlemen , please take a moment to advise me. I have recently bought myself a pressure cooker and I have enjoyed using it. As a matter of fact , I think i've been making some of the most delicious things I've ever eaten in it. However , almost every time I use it , a portion of my food burns and sticks to the bottom of the pressure cooker. I've tried adding more water and it just takes longer to come up to pressure.But still leaves a small layer , burnt and stuck to the bottom. It doesn't exactly affect the taste and when I serve it, I don't scrape the bottom and it really doesn't affect me that much other than having to scrub when I clean it. But is there a special trick to prevent this Or is it just part of a pressure cooker's life. I've tried lowering the temperature and it just doesn't come up to pressure as well. Please advise. Also, be advised that most of the things I cook in it.I start out by making a roux or gravy And I usually use a thickener of some kind like flour or cream.

I bought lots of boneless, skinless chicken breasts because they were on sale. Ate some. Will use some for the rest of the week. Still have lots of extra left to freeze and use later. What's the best way to store & freeze chicken? and why?

1.cook the chicken (boil, pan fry, air fry, grill, or which cooking method?), put into bag, and into the freezer

or

2.don't cook the chicken, leave it raw, put into bag, and into the freezer

I made butter with heavy whipping cream earlier, and saved the liquid leftovers. I understand it cannot become buttermilk without cultures. If I were to add some amount of whole fat Greek yogurt to it and leave it sitting out for a day, would that do the trick? I have 1 1/2 to 2 cups of the liquid.

For the butter I just poured two cups of room temp heavy whipping cream into my churner. In seven minutes I had butter. Rinsed it off and strained it in cold water, keeping the bulk of the liquid remnants in a mason jar.

I'm planning to make Carbonara for a large gathering with friends. However, one of my friends can't consume pork due to religious reasons. Does anyone have suggestions for Carbonara that doesn't use pork?

There are some bagged brands of popcorn where every piece is very round, almost spherical. When I pop corn at home, either on a stove with oil, air popper, or microwaved popcorn, the results are always pretty varied. Is there a way to make popcorn fluffier? How are these bagged popcorns doing it?

Perhaps it’s a stupid question but I’ve made a fruit cake (at least tried💀) and it turned out the fruits all went down when I put it out the oven, and it tasted really weird like it wasn’t ready yet idk

I want to make a braised cabbage recipe that calls for roasting the cabbage at 325° for two hours, but I want to add bacon to it. Should I add the chopped bacon raw at the beginning? Halfway through cooking? Should I cook the bacon separately and then add it at the end?

I can post a link to the recipe I'm using if that is allowed on this sub. Thanks in advance!

I'm temporarily staying with my parents at the moment and am stuck using my mum's kitchen equipment. Unfortunately she didn't get the memo that nonstick shouldn't go in the dishwasher, and every single pan has completely lost its coating. I was wondering if following the preheating method for stainless steel pans could do the trick, or if the pan is just useless now? I'm tired of scrubbing a layer of egg after making a scramble :(

Cooking is something I've always wanted to get better at but I keep hitting the same wall. I can follow a recipe well enough but the moment I'm on my own trying to figure out what to make for the week I freeze completely. I don't know how to think about meal planning, what to keep in the fridge, or how to build a rotation that doesn't feel like a chore.

Meat is the biggest gap. I can't consistently get it right. Sometimes it's fine, sometimes it's dry, sometimes it's undercooked and I'm nervous about it. I don't understand what I'm actually doing wrong because it seems to vary even when I think I'm doing the same thing.

I'm not trying to become a great cook, I just want to be competent. For people who actually know what they're doing in the kitchen, how did you get there? And is there a sensible way to approach weekly dinner planning when you're starting from basically zero?

(To the mods, this is not a food safety post, it is about quality preservation)

Firstly, yes I know that I should not have made this if I couldn’t eat it that night. I intended on cooking it tonight but can’t anymore and now I won’t be able to eat it until the day after tomorrow.

Is the best way to store this to freeze it until I can eat it then let it thaw and cook normally? Or is there a better way to store this for a couple days? I assume leaving it in the fridge will result in juices or moisture from the beef or mushroom soaking in to the pastry, although there should not be much moisture in the mushroom if I did it correctly.

Thanks in advance for any advice you have.

I know that if the liquid you cook beans in is acidic, the pectins don’t break down and they don’t get soft, but does that also stop the lectin from breaking down?

I been real into makin' ice creams lately. Spring has seen me use both fresh mint and basil for different flavors. I saw an old commercial for a certain kind of milkshake and, while remembering it fondly, regretted that it tasted nothing like clover. I have no clue where to get food-grade clover, so I figure I might try and replicate it.

Its sort of citric and grassy. The citric qualities are easy enough to imitate, standard lemon juice and a touch of zest could do the trick. I've seen lemongrass, but never really tried it, I wonder how it might compare? Considering a small amount of finely minced micro-greens or sprouts as an alternative stand-in for the grassiness.

Figure I'll swap out a lil portion of the sugar for clover honey.

Opinions?

This feels like a dumb unimportant question but this seems like the sub for specific cooking problems.

Whenever I've cooked chicken thighs and then want to slice it up, I run into this problem: it becomes a mess. I end up with uneven chunks of chicken with skin everywhere. I want nice neat looking slices.

I have several super sharp knives, so I think the issue is my technique. Does chicken have a grain? How do you do this without a) ruining the skin layer or b) crushing the thigh.

I went looking on youtube for this exact problem but couldnt find an example.

I plan on cooking about 16 thighs all together. I want to also cook with asparagus and carrots.

What temp on the oven and how long in the oven AFTER searing on frying pan? Thanks

I made my first batch of stock and it tasted good but didn't get gelatinous enough. I Insatpotted a rotisserie carcass and about 10 thigh bones for an hour on high and an hour on low pressure. It's still fully liquid after 36 hours in the fridge though. I didn't measure the water like a jackass but I got 10 cups after it was all done.

What went wrong? Too much water and not enough bones? Was the second low pressure cook too much? Any advice is welcome.