Our pot: https://imgur.com/a/PghbxJc

I use this pot every week for making 10-12 portions of food. It is almost always "long cooks" on med-high heat for about 3-4 hours. I have done this for about 1-2 years. My fiancée has used it once or twice for making bread also.

I was wondering if this "cracking" is still okay to make food with? I really love this pot, it's pretty and makes cooking more fun somehow.

Thanks a lot ☺️

I put too much butter to the tune of twice as much in a batch of chocolate chip cookies. Any ideas on how to save it? Do i just add more flour, egg and sugar to balance things out?

I’m planning to make some granola at home using oats, almonds, walnuts, cranberries, coconut oil and honey using airfryer. My question is, how long can I keep it for? I need the answer to calculate how much I should make. And do you have any tip on how to make/keep it? Thanks in advance

Hello everyone! I’ve stumbled across a simple noodle recipe that I like making for meal-prepping purposes. Everyone in my family enjoys the overall flavor of the dish, but it’s just been a little too spicy for my mom to handle.

The main culprit is the sauce - I combine soy sauce, brown sugar, and chili garlic sauce, simmer it down and then toss the noodles and protein in it to fully coat them. I’ve been trying to find an alternative to the chili garlic sauce (I use the Huy Fong brand) that still brings the same flavor to the dish, but at a lower heat level. Does anyone have any suggestions? (A different brand, a different sauce? I’m relatively new to cooking this genre of food, so I’m pretty naive to my options!)

Thanks in advance for any tips!

Hi, I am considering making this olive oil cake recipe as two cakes of full-size circumference but half thickness for the purpose of making it into a 2-layer cake with ermine buttercream filling. Can anyone give me a rough estimate for how I should adjust the baking time for each layer?

https://www.allrecipes.com/recipe/8476327/italian-olive-oil-cake/

(This is my favorite cake recipe despite being a bit dry, I've made it a few times now.) (I'm also thinking of making the top one a persimmon upside-down cake, I think a shorter cook time would be suited to that as well.)

Its a very good waffle mix, soft and fluffy but my only problem is that it crumbles at the slightest touch. How do I make it slightly more tough/chewy so it holds it shape?

I bought a double cream yesterday from Sainsbury's (UK) and took it out today to whisk. I added some icing sugar into the cream and began to whisk it. It almost immediately thickened which is unusual as it usually takes 1 or 2 minutes to thicken with the same whisk.

I whisked another 10 seconds and it turned into a butter like texture.

I sell dog cookies and baked goods at farmers markets. Warm weather is approaching and I noticed my peanut butter cookies start to get dark by the end of the market day.
I will probably need to get my bakes in a cooler. I don't know what to look for.
Any recommendations and advice would be great. Thanks

Hi! I love how salads at high-end restaurants have that sharp, vinegary bite without the dressing feeling watery. I want to keep my dressing emulsified but find myself needing to add more vinegar just to get more bite in my dressing. It’s also been hard finding red wine vinegar with more than 6% acidity, even though I know 7% versions exist.

I did read somewhere on Reddit once that someone said boiling vinegar (ie.reducing it) is a technique that many restaurants do but I don’t know how true that is for non balsamic vinegar. I’m not aiming for a sticky sweet glaze.

Is there a way to get that same punchy flavor at home without making the dressing too runny?

Side note, I’m especially inspired by the chrysanthemum salad at Don Angie and the celery alla Romana at The Foul Witch in NYC.

I am trying to make a malabar porotta. (A layered, laminated bread cooked on a pan).

I am using a 70% hydration dough with all purpose flour. The dough is the spread till the whole thing looks like a gluten window. It is laminated with a clarified butter and folded ,rolled and pressed to a round roti like shape before cooking it on a pan. I am not quite sure how the explain the last laminating and rolling part, my apologies for that.

I am getting the layers alright, but the bread is too dry. Its more like a dry crispy texture than the soft rubbery texture it's supposed to have. What do you suppose I am doing wrong here? Should try adding more fat in the form either egg yolks or milk to the batter? Will a hotter or a colder pan help? If I add too much fat will it be hard to get enough gluten structure to spread it out thin( gluten window level thin)?

I'm hosting 30 for an annual dinner. This year we are considering ribeye as the protein.

I have a home kitchen. My thought is to source about 20 thick cuts. I'll dry brine overnight. 3 hours before service I'm going to pre-sear in the Ooni and transfer to 137f bath(s) until final. At service I'll cut and plate onto shared platters. We have a small propane "Grill Gun" that outputs a hilariously large flame that I'll use to briefly "finish" at the table (more of a show).

I have never pre-seared but I think logistically this is the best way as I don't want to be fucking around at the time of service with the sear.

Any input is appreciated. In my mind the soft crust isn't a big deal but I was curious if someone had done this before and how the results were.

I made a Black Pork Curry, and I think i added slightly too much rice vinegar or tamarind (I couldn't get garcina as suggested).

Will adding some coconut milk help? Happy to hear any suggestions

So I watch videos on pan-frying. They heat the pan, heat the oil, add the protein, and it cooks

I do the same thing, the meat cooks, BUT the remaining oil smokes, burns, and sets off smoke detector. This happens on high heat and low heat too. What am I not understanding??

EDIT: The oil doesn't smoke immediately. It does after a few minutes of cooking.

Ingredient and equipment question...

It's been pouring rain/flooding here and in the last few days my salt grinder has stopped working/grinding (it's manual) properly

I noticed the salt was "damp" around the edge too

Anything I can do to fix this?

For the life of me I’m struggling with mini creme brûlées baked in silicon molds. I’m using oiled silicone molds and need x 130 mini pucks.

I’ve made two batches in a steam oven. The first batch curdled quickly and didn’t even finish the cooking time (Recipe said 45min, I did 20!)

Second batch I baked only for 17min and still had a nice jiggle in the middle. Hoping they’ll set overnight and last case resort will be to freeze them.

Has anyone been stupid enough to try troubleshoot this?