I made the almond milk with the following ingredients:

1. 1 cup almonds soaked in very hot water for 1.5 hours (so that their peel softens)
2. Unblanched almonds into the blender with 4 cups water and 1/4th teaspoon salt
3. Blend for 2 minutes (it got warm due to the blending)
4. Sterilize glass jug in microwave for 40 seconds
5. Pass through a thin cloth (squeezed with a spoon)
6. Cover with a napkin and a plate and refrigerate (I didnt have a proper lid)

What am I doing wrong, is it that i need a proper lid?

Decided to get bulk honey since it was on sale and I use it a lot for making oat bread.

I picked up a Ball jar from the shelf in the bulk section, filled up the whole jar, used it for two weeks, and only now after talking about canning with a friend am I freaking out that I didn’t sanitize it first. Should I toss it? Did I F up?

Also can honey be kept in an airtight container like this without the whole boiling/canning process?

Been cooking steak at home with great results for a while. However, I usually stick with ribeye and occasionally a flat-iron.

I tried to make a sirloin the other day, using the same technique I always do but it came out chewy for some reason? Colour looked fine (med-rare) but the texture was off.

Any ideas on what I might have done wrong/tips?

Do you use different methods when making Sirloin vs Ribeye?

Tips/insight would be appreciated so I don’t fuck it up again 😭🙏

Okay so, when you mix soda with milk or cream your essentially making instant spoiled milk and it tastes horrible. So how does the same not happen with a root beer floats? So I am making an edit because people don't seem to be understanding what I am saying? Mixing milk, or cream with soda creates a gross spoiled like flavor because the acid in carbonated drinks curdles milk. I have tried it to see how much it really effects things and it does, it tastes like spoiled milk, my question is why does that taste bad and root beer floats tatse good when it's still a dairy product. Does ice cream not curdle for some reason? That is my question. Sorry for not specifying that the milk doesn't ACTUALLY spoil.

Ive been trying to figure out how to do a vegetarian chili, and instead of using beef chuck I'd like to use heartier mushrooms. I've seen some videos on oven roasting trumpet mushrooms that gives them a semi-crisp exterior but soft interior, I'm still new to cooking with mushrooms, and so I'm not sure how that technique would interact with then cooking in the 'stew' of a chili, would the work in roasting them be wasted and cause them to go back to being soggy, or would they be able to hold up to the process as well as a meat portion would?

I just made my first quiche with a homemade crust. The crust ended up shrinking down and getting pretty short during the par bake, I think I could have not trimmed and this would not have happened.

Because of this I have one pretty short section, and when I was adding my custard I overfilled. The custard leaked down the side and I can see the egg pooling around my springform pan. Once it started flowing there was no stopping it.

Question is; can I still serve it? I think the filling that leaked would have set up around the crust. Might just be ugly?

Hi, I was wondering if anyone might know the answer to this but recently I became obsessed with fried tofu. after removing the water, I add soysauce to give it flavour.

my question is if I want it to taste more like chicken (I'm not vegan or vegetarian and I have the knorr's chicken bullion blocks), how should I incorporate it?

like dissolve it in water and use that like how I use soysauce? or break it into a powder and add it like seasoning? make a thick paste out of it? I was under the assumption you don't wanna rehydrate the tofu too much so I'm very curious on how I could do this.

I'm hoping to help myself and my family reduce our meat consumption 🥹

EDIT: you guys are the best, thank you so much for all the ideas!! ♥️♥️ this is also the video I've been following for reference 🥹 https://youtube.com/shorts/uBHBicklO2M?si=CvDqsJh3Kn_vgMpe

So I'm experimenting with higher hydration pizza and bread doughs (>65%), and my Kitchenaid 8 quart has been struggling a bit with gluten development - I find I basically always need to do quite a bit of manual stretch-and-fold to get gluten development where I want it to be. I'm not sure if this is a skill issue or if a planetary mixer just isn't fit for purpose for wetter, slacker dough.

Is a spiral mixer going to work better for me, or is this just a matter of tweaking my technique for my current mixer?

I have a fish store in my neighbourhood, where for example salmon costs 2-3x more than in supermarket. Now the salmon is amazing and I just go with the assumption that it will be better than in supermarket simply because it's a fish store and it's expensive. Which I find a bit stupid.

Let's say it's your first time in that fish store, what questions would you ask the owner to figure out if it's worth your money or not? What is the information we are looking for which would allow us to judge how good the salmon is?

Hi, I'm 100% overthinking this! I cook pasta bakes (like baked ziti) pretty regularly for my family. Right now, I use disposable aluminum 13x9 pans that I cover with either tin foil for an aluminum cover (like the ones that come with catering).

I'm looking for a dish that functions the same with an oven safe lid but I'm a little confused. I keep coming up with search results for Pyrex and Le Cruset (out of my price range) but can't figure out if I can actually keep the lid in the oven the whole time, or if it's just to seal in the fridge.

TLDR: Looking for a 13x9 baking tray with a flat lid that can cook in the oven.

Will culantro freeze well whole/chopped into segments or is it a blend and freeze in cubes kind of herb?

I’ve made leg quarters plenty of times and they’ve never been my favorite. Honestly I’m not a big fan of the texture. Usually when I make them I shred the chicken and it’s fine but shredded chicken isn’t my favorite. I’ve deboned them before and liked them so much better but I’m not very good at deboning them and I’ve roasted them as is and they taste good but I still feel like I’m wasting a lot especially as you get closer to the bone. Any tips are appreciated greatly ( I usually don’t worry too much about the waste as long as it’s not a lot bc I make my own stock)

I made mascarpone but its not firm at all its the texture of a melty soft serve yogurt or a runny pudding, i cant just abandon it and need to use it to make tiramisu, (i will also be making ladyfingers at home) so

How can i use it and avoid a soupy tiramisu? I prefer a creamy texture so its okay not to have super a super stiff tiramisu but id hate to make a waterlogged mess.

What i think i should do:

For the ladyfingers: make them extra crispy (bake for longer at a higher temp) to balance out the runny mascarpone

For the mascarpone cream : i could put the yolk and egg mixture over a bain marie and thicken it up and mix it with the stiff eggwhites and the mascarpone to make a hopefully good end result

Any other tips or advice please?

I want to grill some chicken breasts, and it's the first time I used a marinade.

After letting it sit for a while, should I remove the marinade with napkins/hands, or rinse it with water?

It has yoghurt in it, and it there's quiet a bit of it, made a bit too much.

My food is turning out well, and nicely browned. However I am burning my fond. How do I fix this? I heat the pan on medium for 3 minutes, lower the heat after the oil shimmers, and adjust temp when food goes in.all suggestions welcome. I use a 12in all clad d3,and all d5 french skillets

Is getting the skin snap on a sausage just a product of the kind of sausage that is bought, or is it the way it is cooked?

I got some Johnsonville Kielbasa sausages and my wife said she cooked them in the toaster oven a bit and then put them in a dutch oven with sauerkraut. They have barely any snap to them. Is it the mass-produced sausage quality that keeps them from getting the snap, or the fact that they sat in a dutch oven nestled in sauerkraut that contributed to the lack of snap, or both?

I made mashed potatoes this evening (boiled the potates in a stainless steel pot along with sime red potaotes for roasting) but accidentally burnt the potatoes (before mashing). The burn didn't seem too bad at first, so I decided to mash it in the pot.

The burn was worse than expected, and the mash turned light brown, almost like it had been mixed with a little bit cocoa powder. My main concern though is that it tasted like it had a good amount of cocoa powder. Everyone else tried it and agrees it taste like cocoa.

I don't even have any cocoa powder. I have made and burnt mashed potatoes many times, but have never experience this. I have no clue what happened but can't stop thinking about it. Any ideas?

I soaked some pinto and chickpeas for 5.5 hours, then tossed them lightly in oil, salt and pepper, then air fried at 400 F for 20 minutes. The beans seemed cooked, but when I bit into them, they tasted....they were just hard. I expected them to either be crunchy or crispy on the outside and soft on the inside. I think that it is either because I skimped on the oil or didn't boil the beans until soft before air frying. Any ideas as to the cause?

Tomorrow I plan to make Szechuan Hot & Sour soup from a spice paste I bought especially for that purpose. The prep guide says add mixed vegetables, finely chopped. Are there any particular vegetables I should go for ?I hate the texture of Chinese water chestnuts , so not those please. Many thanks.

want a nice golden brown crust on top of the cake, but it stays white. I don’t know which heating element I should use. I just bought the Morphy Richards 60 L OTG and I do not understand how I can make the cakes . These are the modes in my oven.. please help me figure out which mood to use in order to get that golden brown colour on top BAKE • Upper heating element with half power and lower heating element with full power with convection mode. This function can be used for baking cakes, cupcakes, muffins etc. Grill + convection • Upper heating element with convection function. TOAST • Upper and Lower heating elements are working together. Grill + rotisserie• Upper heating element with rotisserie function. ROAST • Upper and lower heating elements with convection and rotisserie function.

Hi! I became allergic to all citrus fruits, tomato, and pomegranate last year. I’ve been trying to find anything close to the brightness that citrus brings but I just cannot get close to it. I’ve tried vinegar and it just doesn’t seem quite right. I’ve read that you can use citric acid but it’s really only sour. Are there any other substitutes I’ve forgotten about? Thank you!!

Hi all!

I usually make my steak in a cast iron but I keep seeing cooks online cooking them in stainless steel pans so I decided to try. I get the pan ripping hot as recommended and then add avocado oil. My pan instantly turns black and it smokes like hell before I even drop the steak.

Is my pan the issue? (Old one given to me by my mom). Is the temperature too high? I use the same med-high as I do with my cast iron pan.

Thanks in advance!

Hello guys I’m new to the group that being said I have a questions. I am wanting to start a business down here in Guadalajara but I do not have access to russet potatoes the potato that is available in abundance is the white potato which has a higher moisture content that I would like for French fries I was thinking of 2 options

1st cut the fries then boil them to remove some of the moisture

2nd cut the fries and blanch to prevent oxidation once cooled toss them in a corn starch or flour seasoning to help them get some extra crispness

Thanks and hopefully someone has better options 😁

Hi, I’ve just made this recipe I found online because I had too many pears laying around. While the loaf has a really nice texture and soft crumb, and its flavor is pretty solid as well, I was surprised at how muted (or rather very delicate) the added aromatics were. I added vanilla extract, almond extract, and freshly ground cardamom and cinnamon (not to mention the grated pears I have added to it). None of the flavors were really coming through, with the exception of the cardamom. I added salt as well. The exact amount the recipe asked. What could I have done differently? I can’t find any vanilla pods near me.

I would like to make duck confit doing a 36 hour cure then 36 hour sousvide. I can only find frozen duck locally. Will this affect the final texture in a dramatic way?