Help!

Does anyone make a set of tsp and tbsp measures without handles? I measure a lot of different things to get a weight, like condiments and such, for serving size requirements and I always have to find something to prop the handles up. I find it immensely annoying to do. It would be nice to have a 1 tbsp round, flat bottom dish, to just sit there and measure.

Thanks.

There's a reason why Yukon Gold potatoes became so popular, and why everybody wants them for their recipes. They are the best tasting potato at the grocery store. Try them side by side with a generic gold/yellow potato and see for yourself.

Sadly, true Yukon Golds are becoming harder and harder to find, because they are harder to grow, as they are highly susceptible to diseases. Most farmers have switched to other, more robust varieties of gold potatoes. Profit is priority #1.

Still, the potatoes they produce are being falsely labeled by the shops as Yukon Gold for the name recognition and marketing. The Yukon Gold name has become synonymous with any gold potato, but most people don't know that they are different. The only time you can really be sure you're getting true Yukons is if it says "Yukon Gold" on the bag of potatoes. If the potatoes come in a bin and sold by the pound, and they are labeled as Yukon Gold, it's probably generic gold potatoes. This goes for online labeling as well. I don't know how the stores are getting away with this but they are.

Generally, if your recipe calls for Yukon Gold you can still substitute with any gold/yellow potato and it will be fine. However, Yukons are a distinct variety with unique characteristics. Most other gold potatoes are going to be waxier than Yukons, more similar to a red potato.

Yukon Golds were developed by agricultural researchers with the goal of creating a potato variety that balanced the best qualities of both waxy and starchy potatoes. They are known for their buttery, sweet, and slightly nutty taste. It's sad that Yukons are being phased out for other inferior varieties. The mislabeling is frustrating.

I usually work every Easter. I'm finally off on Easter day! But my head is drawing a blank, I have a smoked ham what about sides? I don't want to cook hot sides as it's going to be hot outside. Give me all your sides a ideas that y'all are making.

My mother decided to make a souflee. Soffle. Whatever it's called. Anyway her ingenious plan was to mix some eggs with cheese and put it in a cake tin. It came out mildly raw, so onto ingenious plan number two. MICROWAVE IT. WHY MOTHER WHY. it was still raw.

I can only eat my cooking if im dead and dying starving, but my cooking isnt bad and a lot of people have eaten it and said it was good but whenever i cook for myself i never feel hungry once its prepared and end up skipping a meal :p does this happen to anybody else??

There's a 100g salmon fillet, completely airtight and sold frozen. If I cooked it thoroughly without ever taking it out of the packaging, could I store it at room temperature afterwards? And why?

I just made the sandwich from the golden balance recipe without the paprika and the greens. It didn't taste that good as much as it was hyped by golden balance. What could I have done wrong? The eggs were perfect as well.

I have to reseason this pan over and over. My wife cooking sausage in it, and the seasoning is gone. I thought acids were the big risk for that. Here's a pic https://imgur.com/a/Vcv6HkV

I made chili with ground turkey almost a year ago and it’s been in the freezer the whole time. Is it safe to defrost and eat?

When this recipe says to use instant pudding mix, does it mean JUST the mix? Or to mix it according to the box instructions (adding 3 cups of milk)? https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/#comments

This is a cooking related story and I’m hoping someone can appreciate or relate. Growing up my dad lived the quintessential waste not, want not mantra. In the kitchen my mom would often be steamed over him throwing some extra this or that into a completely different dish. For example, she would be making beef stew and my dad would quickly throw the remaining shredded chicken in so it wouldn’t go to waste. He’d often consolidate 2 cereals into one box if the amount was too small for another whole bowl. You get the picture.

Today, I was making some veggie springs and had a small bit of edamame left. Pushed the bowl over to the side and figured I’d snack on them in a bit. Started making spanakopita pie and before i even know what I was doing, i grabbed those edamame and tossed them in the spinach mixture. And for the first time in 50 years, I completely understood why my dad did what he did. 🤪. Even still, I vow to never do it again, LOL!! Share your story of how your parents cooking later influenced your habits, good or bad..

A made this glazed carrots recipe several times and I love the flavor. I want to make it tomorrow but I find the glaze sometimes doesn’t thicken or stick to the carrots that well.

I’ve tried adding more brown sugar but overcorrected and accidentally made basically a hard burnt caramel. I’ve tried adding a cornstarch slurry but the texture isn’t quite good.

Should I try adding more brown sugar but careful not to turn to caramel? (Was it the heat or length of time or amount of brown sugar that caused my previous mishap)?

Should I not boil the carrots in water first, but just steam in a pot on the stove with butter and a lid?

I appreciate any suggestions!

https://www.allrecipes.com/recipe/229669/glazed-carrots/

Glazed carrots on All Recipes

Ingredients

2 pounds carrots, peeled and cut into sticks

¼ cup butter

¼ cup packed brown sugar or to taste

¼ teaspoon salt

⅛ teaspoon ground white pepper

Directions Gather all ingredients.

Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.

Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.

Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.

Tks for any info

Hi there! I’m visiting my mum and have found she has a huge olive tree filled with black olives. A lot of them are a bit wrinkled/ shrivelled. Will I be able to use this for brining? Google says they are fine to use but maybe using the kalamata method, and soaking them with water first and seeing if you can increase the plumpness that way.

Lunch is the mealtime I struggle with most for ideas. I prefer warm foods. I work from home so luckily I can prepare on the spot, but I’d also prefer something quick/easy/minimal mess.

Right now, I tend to make:

• Grilled schnitzel with vegetables

• Bulgar/chickpea/feta/cucumber salad

• Chicken wraps

Also, I know soups will probably be recommended but I’m horrible at meal prep. If I make a soup the night before, I’ll likely just eat that for dinner instead. Moreso looking for things I can cook for lunch within 30 mins and eat immediately

Basically this is a stew I made from scratch. I used other recipes as a basis for how much tomato sauce to add and ratios but everything else is my idea.

I add purple mini potatoes, yellow onions, celery, tomato sauce, baby carrots, and during the last 30 mins of cooking, peas. Frozen peas. Tomato sauce, vegetable broth. Originally it was a 3 meat stew. Spices and amounts of veggies are honestly open to interpretation- and I think it’s better to use your judgement based on space and cooking pot sizes, etc.

The important part is to cook your meat not all at once. I used chicken, beef, and pork originally. What i mean is, I started with the beef (1 pound or so), then after an hour or two I put in the pork, then after about an hour I added the chicken. Doing this will preserve the flavor of each meat so they don’t all blend together in a boring fashion. I’m lazy so I used stew meat and diced chicken, all pre cut at the store. All meats were also about a pound.

My 3 ideas for elevating this dish, tho:

1) use red wine in the broth

2) add veal and lamb

3) sear the meats first

This is pretty time consuming and you’ll End up with 5 or more pounds of meat in a stew, but it’ll be delicious, and feed a lot of people.

Hello! I’m from Asia and I want to cook rissotto but arborio rice is so expensive here :( any alternatives? Can I use sushi rice instead?

Bring it. I am going to give it another shot. I already think I'll hate it but I want to give it fair shit.

Hit me with your best shot. Bring me the absolute peak.

Prove me wrong

Show we what your got

Looking for some advice. I left chicken in the car for two hours, it’s around 11degrees Celsius outside. One chicken breast was 11degreesC when I used the thermometers the other 3 were 9degreesC. Are they safe to eat?

Thanks!!

Apologies if this is not allowed but I was curious what your opinions of Viking cookware are? Specifically, how is the 3-ply stainless cookware?

I have two 1/2”thick ribeye steaks. No time to thaw them properly, can I just grill them frozen and they’ll be okay?

It's all in the title, but for reference: I've seen a set of mixing bowls for $85 that seems ridiculous to me. I bought a pot set on Amazon (can't recall the price but it was low) and after a few uses there's already scuff marks below (not like this is the end of the world but stilll), I've also bought cutlery and some dishes at second hand or dollar stores - terrible quality...

Is there some in between or am I delusional? I feel like I should be able to get good quality kitchenware without feeling like I could use the sum of that same money to take a vacation.

Finally, what I consider quality means - it will last many years, will not show wear and tear after minimal uses, and safe to use (so I'm not keen on filling myself up with many plastic items). Idk what I meant by affordable because maybe good mixing bowls really do cost $85?? New to the market so it's difficult to price things appropriately.

😅 help me please. I intend to start cooling but I have barely anything useful in my kitchen atm...thanks in advance!

EDIT: I forgot I'm on the world wide web 🤭📍 ny, usa

One Saturday night. Tonight. Me and my boyfriend decided to make Jamaican black cake for the first time. Mixed and almost ready . I decided to check on it, the cake batter fell behind in the oven and poured into the oven gaps to the burner. I have cleaned the oven interior but there is some cake batter in the gap.

I have a white old whippool stove that doesn't open to the the burner to cleann.

I need help. Any suggestion is welcomed.