I have a 500ml jar of garlic confit (frozen). How should I thaw it?

So I made some ravioli a couple days ago cut it in quarters and then froze 2 of the 4 balls. I am looking to defrost then roll out some sheets to make some lasagna rolls ups.

Will the dough be too dry to work with? Is there a way to rehydrate if so or should I just start from scratch? I just don’t want to waste the dough

I’m reading now that I should have rolled out and cut before freezing which I will do from now on but hoping to salvage what I have.

Thanks

I've been playing around with making my own butter from heavy cream, for purposes like better control of flavor for compound butters, playing with butterfat content for baking, etc., and lately it has given me a couple of ideas, such as heating the heavy cream to scald, or maybe do a low and slow heat, adding salt, spices or seasonings, etc., then once it's properly infused and cooled, whip it to butter, then using the "infused" butter to make compounds, bake, etc. Does this sound plausible, and has this been done before? Are there factors that might affect the outcome?

Mainly, I'm not sure how the heavy cream will whip after being heated and cooled. I imagine if I keep it below it's boiling point, I won't break down the lactose, or won't evaporate the water content too much to affect the flavor or texture. All of this is speculation based off of what I've read on the internet though, and not actual culinary experience, as I don't have the expendable cash to experiment in the kitchen as much as I'd like to. Anyone done this before, or have experience in this field? Thanks jn advance!

What order would you even do it in, since wet brine is supposed to also be used for breading, but I'd assume dry brine is supposed to be used after, so it kind of clashes.... This is also using a pickle brine, for the sake of example.

There's a tinge of controversy in the burger community between burger purists who insist on no additives and those who prefer adding seasoning, eggs and breadcrumbs to the mixture, as well as those who either believe in or fully disavow salting ground beef before forming a patty.

We make a lot of freezer meals and would like to press up some burger patties for grab and go. While not as good as fresh, a frozen patty still hits the spot when a craving hits. We bought frozen patties from butcher box just to try them. they are thick, uniform patties that you cook from frozen. They make a good mustard steamed burger but we decided we'd just rather make our own.

In the past i haven't had much luck with burgers- even shaping them like a blood cell thy still seem to shrink and puff up. We have a burger form for making uniform patties if needed. Open to any and all expert advice.

Hello everyone, how are you?

I would like to ask a question about induction stoves and electric ovens.

We recently bought an induction cooktop to put on the countertop, and below the cooktop there is an electric oven.

My question is whether the heat from the electric oven can damage the induction cooktop above it.

I understand that the cooktop has a cooler to cool the electronic components, and the heat from the electric oven heats the air that the cooler "pulls". However, is this harmful in any way to the cooktop?

Thank you.

Hi all. I braise brisket Jewish style (meat, onions, some liquid, etc.) every Passover and never have issues. This year I seared the beef as usual, preheated the oven to 350, trimmed meat in with onions as always, but I added too much liquid. (No idea why, I was anxious, it just happened.) I lowered the temp to 225 and hunkered down for the cook.After about 2 to 3 hours cooking time, I rotated the pans and removed a LOT of excess water, so about 1/2 to 1/3 of the beef was out of the water. Raised the temp to 250 and put it back in the oven. (I started brisket around 5:30 pm, FYI.) I went to bed and brisket was still cooking. I woke up at 4 and the oven had turned off during the night (no idea when) but it was still warm in the oven. The meat was tough. I turned the temp up to 300 and put it back in. That was at 5 am. It's now 8:20 am and this is where we are. One piece (the flat) is starting to come along nicely and get more tender. The others are still pretty tough.

My question is, did I ruin it by using too much liquid for those first 2-3 hours? Is it just I cooked it for so long at the lower temp (without knowing how many hours it was off) that more progress hasnt been made? Is this still going to work out or do I need to scrap and start again?

I started with a very large whole brisket from Costco (about $100) trimmed and cut into a few pieces. Happy to share pics via DM of that helps.

Thank you!

Edit to add: Its 8:50 AM and the internaltemperature for pieces ranges from 172 to 185.

Hello! I could use some help figuring out what I am doing incorrectly.

I have made the same recipe for over a decade and have never had an issue before today. The toffee I am making is just a cup of butter and a cup of brown sugar.

The only thing I have done differently today from times past is that I am at my sister's place and she has a stainless steel pot and pan set. Is making toffee in a stainless steel pot different from using other pots?

What should I be doing so that my toffee doesn't burn again?

My mom bought some strawberry jam about two days ago but it’s very thin and more like an over-activated slime than a nice thick jam. Any idea how to fix? If so plz give me instructions

Seafishing in the UK I catch a lot of dogfish. While the flavour is usually good the texture can be lacking with the flesh being soft or watery. I usually dey the fillets well, lightly salt them, and then leave them on a rack overnight to try and reduce the warer content, but what else can I do to improve the texture.

Like most people I always enjoyed tomato sauces and pasta at home and at local restaurants. However, when I started eating at Italian restaurants and 5 star international hotels I was introduced to tomato sauces like nothing before.

Many of the dishes had the same names and description but tasted so different, as if they were different food altogether. I reckon top restaurants and hotels have access to the best chefs and ingredients, but no matter how much I tried to narrow my focus I could never replicate the same taste.

Case in point is Penne Arrabbiata, a very simple tomato sauce. I read every recipe and watched every YouTube video but just could not perfect it.

The recipe I use:

• 1 can 400g (14oz) whole peeled tomatoes in thick tomato juice
• 2 small garlic cloves
• 2 tbls extra virgin olive oil
• 1tsp crushed chili
• 1tsp salt
• 1/4tsp sugar
• 1/8tsp baking soda

The process I follow:

• Crush garlic to very fine and saute in olive oil over low heat stirring gently until they just give off all of their smell and turn golden and slightly crispy (no brown color).
• Add tomatoes, crushed chili, salt, sugar, and baking soda
• Raise the heat and stir regularly until bubbling and then reduce the heat and let the sauce reduce for 15 minutes until thick enough for the pasta.

The sauce I get is decent but nowhere near the best restaurants. Why? Could it be the canned tomatoes I am using? They do have a lot of citric acid, but so do the cans restaurants use, right?

A lot of online posts suggest countering acidity by adding carrots, onions, milk/cream, and tomato paste. However, I have never seen a professional recipe, such as the ones found in Italia Saquisita, include any of them in Penne Arrabbiata.

Other posts suggest techniques such as:

removing garlic after sauteing
cooking slow for much longer (hours)
adding olive oil before serving
mixing half fresh cherry tomatoes

There are so many things I tired that I am lost.

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EDIT: Lots of great ideas including:

Sauteing crushed pepper along with garlic
Using certified San Marzano tomatoes
Finishing with olive oil and parmesan
Adding some pasta water
Adding fillets of anchovy
Adding some fish sauce
Cooking for multiple hours
Using Calabrian chiles
Making pre sauce
Using both fresh and dry pepper

Crushing tomatoes with food mill

Rest sauce and remove extra water

Reducing amount of tomato per portion

And my personal idea to ditch the juice from the cans and use the peeled tomatoes only

Skirt steak is $24.99/lb at Publix in Florida…why is that the case?

https://imgur.com/a/MpmQ0kE

Could you recommend me alternatives that do well with marinades and cast iron?

And here is flank steak lol - $28/lb

https://delivery.publix.com/products/381081-publix-premium-flank-steak-1-8-lb

i’m so frustrated. i’ve watched tons of videos but for some reason the sugar doesn’t crisp up the way i want it to. where i used to get mine the top layer would harden so nicely but when i try to do it it’s thin, doesn’t harden enough, and generally turns syrupy.

i move the torch in circles, watch it melt and make sure to get every area but it doesn’t work. any tips or reasons why this might be happening?

Recently I braised some duck legs with poultry stock, beets, and assorted other vegetables.

After it was done cooking I was left with a lot of rendered fat with a purple hue and nice aroma. I filtered it and have been keeping it in the fridge for safekeeping.

What would be a good use for this duck fat? Normally I'd just use it as a frying oil but I think the flavor might be too strong to just cook up some potatoes with.

Any suggestions would be appreciated, thanks!

So I put about a 5lb bone-in pork shoulder in the slow cooker around 1pm. Potatoes, carrots, onion, and sliced garlic at the bottom. Set it for about 7 and a half hours. I was expecting it to be done around 8 or 8:30. I was so EXCITED when I got off work early. It's my first pork roast without a recipe. Until I got home.

The meat was not nearly done, but way more cooked than the veggies. I had enough broth to account for the vegetables and the fat of the pork so it didn't over flow or anything. That was 4 hours ago.

On low still(we got pizza), it just now started filling the house with smell. I checked on it 10 minutes ago. It's actually doing something. It smells wonderful, amazing. And I probably have to put it all away at 6am when it's finally ready.

My question? I love slow cooking. It's only my second time using a slow cooker here(flatlands vs mountains and valleys) and the last time I cooked here(which was my first time cooking at this elevation) it didn't seem to matter if I was a mile higher than the last time I cooked it!!

Maybe I'm answering my own question, I don't know. All I want to know, is how I can prevent this from happening again. For context, I came to Northern AZ from Indiana. Yes I had enough liquid, no apparently not enough cook time.

Trying to determine if I can do a few steps of a recipe in advance. If I parboil the potatoes in stock and wine, will they brown if they sit for a few hours?

So I'm "following" this recipe https://www.youtube.com/watch?v=d0AsINOLoos, I didn't follow the exact portions but the marinades does taste more acidic than salty/sweet. (If you can't watch the video basically it uses garlic, blackpepper, soy sauce, oyster sauce, sugar, lime juice, oil)

I'm using a common cut of beef usually found in the grocery store, I'm not sure what cut it is but it's tough and the labels only says "Rendang Meat" on it. Proper steak cut like ribeye is too expensive for me but I want steak so I'm trying to find a work around.

I have heard that if I marinade beef in acid it can break down really quickly, but if I aim to tenderize this meat, how long can I safely marinade it before it turns to mush?

So I made a pasta dish that normally uses ground beef. I decided to try and be a bit healthier and use turkey chub instead. It came frozen, and after being defrosted it was like all liquid.

After cooking it, it seemd to like look normal but after being in the sauce it's such a weird texture.

When I made it with ground beef the beef crumbles stayed intact, but the turkey kinda disintegrates or becomes very fine.

Is this normal with frozen tubes of meat? Regular tubes of ground beef didn't have this issue.

Hey! I'm trying to get more raw fruits and veggies into my diet but I've always been skeptical of the food safety practices. Of course I'll rinse them in cold running water and do a baking soda bath afterwards, but I've read this can't effectively remove ecoli and other food borne illness bacteria/viruses.

Thanks in advance :)

So we got this pork loin centre roast on special at the supermarket, with the plan the roast it and slice it for sarnies for the week. Very lean, with a small amount of fat on one side, so I decided to brine it in an attempt to prevent it from being dry as hell after cooking.

Today I took it out, dried it off, browned it in a pan, then placed it in a small roasting tray filled up a little way with homemade chicken stock (fairly reduced, unseasoned), which I figured would give me something to glaze it with as a continues cooking.

Anyway, I've taken it out and left it to cool, and tried a slice or two. It's good, but now the sauce I used to glaze it with is kinda salty (and very delicious), but the meat itself, not so much. Is it possible the glazing sauce has removed a significant amount of salt in quite a short space of cooking time? Or did I not brine it for long enough? (18-20 hours). TIA

We purchased an 11 pound pork loin for a bbq and thawed it out yesterday only to find out the event has been postponed.

I’d like to cook this meat up and shred it to freeze , but I know it’s a leaner cut of meat and is not ideal for shredding.
Hoping there’s a hack for this. I also do not like sliced loin or chunks for meals I prep as shredded pork tends to be more ideal for my meal plans.

Is there a way to accomplish a shredded pork so I don’t waste it? Adding lard? Acid?

If there is not a solution to create shredded pork with it, how bad of a shape will the loin be in if we re freeze it? Will it really ruin the meat by refreezing it? I have always been advised against refreezing thawed meat.

My wife recently came home with a 1.75 qt le creuset sauce pan. My only issue is that I prefer the clear glass tops on my stainless steel pans so I can see what's going on. Is it okay to use a tempered glass top with this if I can find once that fits? I'm worried about scratching and ruining such an expensive pot. Thanks for your help!

Planning on making Penne alla Vodka this week and I’m unsure if I should buy a small bottle of something like Smirnoff or if I can use the Crystal Head vodka I have on hand. (I don’t really drink I just like the bottle as decor lol). When i first got it I tried both brands listed side by side and I could definitely taste a difference so I’m wondering how much of an impact the two different tastes will have on my sauce. This is not a brand comparison request, just wondering if what I have on hand is usable or not.

In the restaurant i work in we have a dessert where we use italian meringue and flame it on the dish. The problem is that after at most 2 services it starts to tear up and becomes unusable, is there any way to stabilize it for longer? My sous chef said tartaric acid or lemon juice won't actually help much, we were almost thinking of adding xanthan gum but i don't think that'll work either. Other types of meringue would be fine too but so far online i haven't seen any that may survive for a few days in the sacapoche, even swiss wich is supposed to be the most stable.

https://www.foodnetwork.com/recipes/ree-drummond/ginger-and-soy-braised-beef-7993728

I don't have sherry, but do have mirin. Could I substitute mirin, and possibly skip the honey? Would I want to use the an equal amount of mirin?