My spouse accidentally ordered 22 pounds of beaver meat from our local butcher and I’m not sure what to cook with all the meat, any suggestions??? + How do you guys usually get rid of the tire marks, i feel the ones with them cook longer.
I boiled pasta and added tomato sauce
I dont' understand what I can possibly do to add more flavor
there's alot
pleas Help
Ever heard of the Naymar reaction? No I don't think so.
I just picked up a few pounds of what I assume is cow tongue. It's so small and pink though. How do I cook it so my boss promotes me?
What to do with water
I’m at a loss I feel like I’ve made every water meal I can think of:
-water
-water with lemon slice
-ice water
-ice
-boiled water
-cold water (from the fridge)
-warm water (from the tap)
-water vapor (netti pot)
Like what else can I make with water? I’m getting so bored of it :(
(Edit bc I forgot to add 3 other ways I made food with water)
I’m especially interested in savory suggestions.
I've been teaching myself how to cook but I didn't realize how much it would hurt!
I tried to make a diarrhea-free salad last week and cut the tip of my middle finger off because the lettuce was everywhere. A few days ago I thought I could do something easy like pasta. I filled a pot up with water but didn't realize how heavy it would be then it broke my toe and I got hot water burns all over.
Just today I attempted to grate some cheese but the grater shredded my fingers into a pulp. I now have two injured hands and I'm wondering if that's why fancy restaurants always hide their food in a sauce? They don't want us to know how much blood is involved in cooking?
I'll probably just go back to eating fast food unless somebody can give me some pointers how to manage these constant dangers.
Well, I think it's safe to say that I'm never buying a bagged salad kit ever again. This makes me unbelievably sad, because they were so easy and convenient- just enough for one serving, zero prep time, and they came with lots of fun little additions and flavors that I never would have thought of. I had at least 2-3 per week since forever.
Now that I know how bacteria-ridden bagged salad kits are, even after cyclospora eventually dies down, I can't bring myself to buy them anymore. But how do I fill the gap? How do people who don't use these kits make salads with lots of varied ingredients and flavors regularly, ideally without it taking up lots of time or work? Or is this just going to be a very labor-intensive task from now on? Any go-to recipes, so I'm not just mimicking the ones from all the kits?
I (28F) and my boyfriend (30M) have been having some conflict over my garum project. He agreed that I could have one fridge shelf for my goat milk kefir but all of a sudden he has an issue with the 5 foot tall amphora of salted sardines that I’ve put on our apartment balcony. I’ve already told him that the rotting smell should go away after three months of outdoor fermentation but he says the smell “causes him to gag” and “bothers the neighbors.” 🙄
I can’t exactly scrap the project before it’s done. Should I break up with him because he doesn’t support my hobbies?
I recently bought a Ninja Creami and I wanted to just make some completely vanilla ice cream, but I genuinely think I'm doing something wrong. I'm just adding milk, cream, and sugar, completely vanilla, but it doesn't taste like vanilla ice cream it just tastes like sweet cold milk, do they add something to vanilla ice cream like some sort of flavor ehancer or something? Because when I make flavored ice cream it tastes fine, I made some strawberry ice cream with strawberries from my garden and some syrup and it tasted just like something you'd get from a parlor, albeit a little better maybe.
I’m looking for the recipe. Does anyone know the recipe?
Please hurry. They are coming.
I like cooking and she doesn't. So I usually make dinner, which sounds great until you see me turning a Tuesday night meal into a 90 minute project. Last night I decided to make crispy rice bowls. Somehow that became homemade sauce, quick pickled cucumbers, salmon in the oven, rice stuck to a pan and me saying almost done four separate times. At one point I was standing there waiting for the salmon, fully convinced dinner was basically finished. It was not.
We ate at 9:15. Halfway through dinner she said, very carefully, can we have food sometimes instead of a cooking project? My first reaction was to be annoyed because I am literally making dinner for us. Then I looked at the kitchen. Every pan we own was dirty and she had eaten crackers at 7 because she was hungry. She said she likes my food, she just does not want to wait until bedtime for it on a Wednesday. which is fair.
Anyone else have to learn that enjoying cooking and being useful at dinner are not always the same thing?
Everyone says properly caramelizing food takes time, but that doesn’t make sense to me. If you combine something extremely hot with something equally cold, the temperatures should cancel each other out while leaving only the browning. Ergo, instant caramelization.
I believe the secret is getting the hot-to-cold ratio exactly right.
If my calculations are correct:
Pan Heat divided by Food Cold times the available Surface Area(squared) = Maillard Constant
The problem is that I don’t know whether I should measure the pan and food by temperature, mass, or both? The degrees in farenheit and negative farenheit should cancel each other out leaving only the food in the pan to equal instant caramelization. Last night I tried a 450°F pan with 0°F food, but the temperature differential was 450, which is obviously not zero. (I had a fire extinguisher on hand to put out my cabinets.) Tonight I’m trying a 450°F pan with food at exactly −450°F so the thermal integers align perfectly.
Please don’t tell me caramelization “takes time.” Time is just another variable, and I have already removed it from my equation.
Before you warn me about my experiment, rest assured. I have already preheated the smoke alarm.
I'd like to expand my horizons and use ground beef for things other than freezing it into cylinders and using it to masturbate or turning it into burgers. What else can I do with the stuff?
So my recipe for boiling pasta states the water should “taste of the sea.” So I used iodized salt since the sea is where iodine comes from, then I added a drop of motor oil to simulate Highway runoff. A plastic Coke bottle added the needed microplastics to the water. Didn’t taste quite right so I used a pill splitter to nib off a little chunk of a phenobarbital tablet for pharmaceutical pollution but still tastes off. Any suggestions?
What’s supposed to be an easy meal somehow takes 5 hours to cook when you follow the directions. Who at Stouffers came up with the instructions?
could it be my oven? NO! it must be the manufacturer who is wrong!
I own a large wooden cutting board that is too big to easily wash in the sink, not impossible, just a pain. I always wash it with soap and water when it touches raw meat or I have some very wet vegetables like a juicy onion.
How often do you guys wash or should I wash my cutting board with soap and water when cutting normal vegetables? Should they be washing it after every use or a couple times a week?
Someone new to this cooking thing. But how often do people wash your hands? I obviously wash after taking a trip to Taylor farms but do you regularly wash them? I have heard mixed things, like if you wash with soup you strip the seasoning off your hands. It took me too long and too many burns to get my 10 layer seasoning. I can’t even hold a fork because my hands are so non stick. Thoughts?
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My mother makes a delicious potato salad and for years I didn't know why I liked it so much. She gave me the recipe and I realized that the secret ingredient is Vinegar. Her recipe calls for 6 table spoons of vinegar but I wasn't satisfied with the taste so I kept adding more vinegar until it reached that unique flavor. I just made a new batch and measured how much vinegar I put, and it was 1 cup but like those 7 ounce drinking cups.
Is this normal is tons of vinegar the secret to a good potato salad?
Update: I will give you guys the recipe. About 6 potatoes, one hand graded carrot, 6 diced pickles 1 drinking cup size of vinegar, 7 T spoon of mayo. I cooked the potatoes with salt in the water. Then I poured a huge amount of ice into the pot to completely cool of the potatoes then I added all the other ingredients.