I lately started making mayo at home but not sure feels like something is missing, it doesn't quite taste like the mayo we buy. I mean i know its not going to be exactly the same. Not sure what to change, here the recipe i am using:
1 egg
1 cup veg oil
1 tbsp lemon juice
1 tsp dijon mustard
Pinch of salt
My workplace is having a citrus themed food competition. There are 2 categories - sweet and savory. Everyone is going to do do sweet but I much prefer cooking over baking.
I can't decide what to make though. Any suggestions? Would love something that I can bring in the crockpot. Any citrus fruit is fine.
I freeze about 90% of meat I buy right when I get home from the grocery store. I buy fresh meat, trim it or cut it up to the size I will use when cooking, and then put it in a plastic bag and freeze it. I cannot tell a difference in quality between fresh bought meat cooked the day I buy it and meat that has been in the freezer for 2 or 3 weeks and then thawed. Eventually if the meat gets to be a couple months old, then I notice it can lose moisture when thawing and not be as good depending on the preparation method. I will even say I cannot tell the difference between a frozen and then thawed steak and a fresh steak.
Please correct me if I'm wrong here but it seems to me that meat that is already frozen at the grocery store is worse than meat bought fresh and then frozen at home. One example is salmon which when I've bought pre-frozen ends up thawing into a mushy mess only suitable for something like salmon patties. Another example is chicken breasts which also seem to have a mushy, spongy texture when bought frozen. I freeze both of these meats myself and find no difference between fresh and frozen when I do it myself.
Am I right in thinking pre-frozen meat is worse quality? It would be great if I could buy some meats pre-frozen and save myself some time when I get home. Any specific meats that you would recommend to buy pre-frozen at the grocery?
long story short, I used to cook professionally in hotels and restaurants even studied cooking formally but after working in the industry for years, I've lost passion for it
I've tried cooking for family but they don't like my cooking, I come from a chinese family so they aren't very open to western food or even other asian foods (chinese food from other provinces, japanese, korean, indian etc etc) they tend to see cooking as a pita and don't cook a lot at home and sometimes see it as a waste of time
How do I reignite the passion again? I know that I won't be cooking for my family but I need a hobby to keep me from rotting in bed and some healthy food
My office wants to do a joint breakfast next week where everyone brings something to share. Usually there are plenty of sweet things there so I would like to bring something savory and higher in protein that can be shared. I would love to hear any ideas from this sub what to bring. Thank you in advance!
What is one ingredient you swear by to take a vegetable soup to the next level? I am not talking specific vegetables but is it a particular herb or spice? Sauce? Anything?
I find my soups are dull so looking for inspiration.
A couple of days ago I posted how much trouble I was having with my 12” All-Clad pan.
I ended up buying a 10” Viking pan from Home Goods & I was able to successfully cook eggs and a chicken breast.
I kept the heat the same, but used a little more avocado oil spray. Even with a low heat the bottom of my All-Clad skillet (not the part I cook on — the underside that touches my stovetop) was turning super brown. Not my Viking.
To be clear I’m not saying All-Clad is the “problem”. I’m sure it just distributes heat differently but I was too frustrated to keep trying with it lol. Plus it’s huge. I figured I would practice on a cheaper/smaller pan & hopefully I can sell my All-Clad.
Thanks to everyone who gave me advice!
It’s getting hot where I am and I’ve reached the point where turning on the oven feels personally offensive.
I know the obvious answers are sandwiches and salads, and I do eat those, but after a few days I start wanting something that feels more like an actual dinner.
I’m looking for meals that don’t heat up the kitchen much. Rice cooker, Instant Pot, microwave, rotisserie chicken shortcuts, cold noodles, snack-plate dinners, anything like that.
What do you make when it’s too hot to cook but you still want something decent?
I've been making the same recipe for many years now, but yesterday I used lactose free milk and the pudding turned a brownish color. My recipe calls for slowly cooking the rice in 4 cups of milk with the sugar and salt. It wasn't burnt (learned the hard way early on this recipe is slow and steady) and the only thing different was the milk.. Has anyone exp'd this before?
okay so I've been using a random ceramic mug on my counter for like two years and it's just not working anymore. keeps tipping over, half my spatulas don't even fit, and the whole thing looks like a mess next to everything else in the kitchen.
tried one of those divided section holders thinking it would be more organised but somehow it made things worse — stuff keeps falling between the sections and anything with a longer handle just wobbles around uselessly
the main issues i'm trying to fix:
Like I've seen people mention wide crock style ones and they look promising but not sure if they're actually more stable or just look it. also heard bamboo ones can go moldy inside if they stay damp, which is kind of putting me off and all
Is there something specific I should be looking for in terms of width vs height ratio? like feels I keep picking the wrong size and cramming everything in which defeats the point
genuinely one of those things I've ignored for too long and now it's annoying me like every single day
Drumsticks are crazy cheap at the grocery store. How do you cook with them?
Ideas are great but I'm more comfortable cooking with recipes so if you have even a rough bare bones one I'd appreciate it!
yesterday for dinner i made Quesabirria tacos. we ran out of meet but have alot of the broth leftover.
after thinking around, i decided to make ramen. looking it up to see some ideas, looks like Quesabirria Ramen is a pretty trendy thing. so that makes it easy for me.
the problem? they all use the original meat from the Quesabirria.
i know i dont HAVE to. but i want to add meat.
so im thinking of using Rib eye steaks.
so the question is, what would be the best way to go about here? im thinking 1 of several ways atm.
Cook ribeye steak up like a normal steak. and lay it on top of the ramen
Cook Steak rare. use the leftover broth to slowly cook the steak up to medium rare. lay it on top of the ramen
us the broth as a marinade. leave it overnight. cook up ribeye steaks med rare. lay it on top of the ramen
i figure, since its ribeye, its tender enough. so i wont need to cook it for hours on low heat like i did with the original birria meat (used chuck roast).
I've always whipped my deviled egg filling pretty well, and the result is quite a bit of extra filling that simply won't fit into the eggs. I usually reserve a few hard boiled eggs and make a quick egg salad afterwards, but I just used it as a spread on some BTLs in place of mayo and it was delicious!! Any other creative uses out there?
Edit: not sure if all of the responses saying "what extra?" are sarcasm because it goes in the mouth hole, or if nobody really has extra. I whip my filling until it's fluffy and end up with a shit load extra filling. I know I could do it differently, but the way I make mine, it's just better if it's a little lighter. Also, I'm leaving BTL because there's no reason that can't be the name of the sandwich. It was a typo, but I'll accept it.
My German colleague’s favorite lunch: thin pancakes topped with melted Brie and chopped sour pickles. He says the creamy + tangy combo is perfect. I tried it… and I’m genuinely torn. Tastes better than it sounds, but still weird as hell. Has anyone else tried this? Is it a thing in Germany or is he the only one? Hot takes please 😂
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
Whenever I cook, people always compliment my food and call me a good cook. But honestly, the only thing I do is follow a specific recipe. That makes me feel like I’m not really a chef I just know how to follow instructions, and I don’t create anything on my own. So my question is: how do I actually become a cook/chef? Because I have a really strong passion for it, and I truly love cooking especially when you see the people you cooked for gathered around the table, all happy and praising your food. It might genuinely be one of the best feelings in my life.
having a list of the essentials so we have everything we need in a fride. What is needs to have so i can always have something?
I bake it weekly and have eaten it in many different ways over the years, so I’m curious how you like to eat it.