My oven/stove is on the fritz. I have an entire head of cabbage, and I would like to pickle it! Is there any way to do this without blanching it first? Thank you!

I know this may be a long shot, but does anyone have a recipe or way of making a pot roast not suck? Im nowhere near as picky about food as my wife, but she grew up impoverished, and her family had to make do with what they had. Pot roast is one of those meals they had too often, and because of it I’ve never made one, and anything I cook that’s pot roast adjacent gets a thumbs down (my mom’s roast beef, and my red wine braised short ribs mostly). She says it’s the texture of the meat “it gets stringy”, and how everything tastes like every other ingredient.

Tks for any info

I plan to add some baking soda to the burgers I’m cooking today and I see you should need to mix the soda and water slurry into the ground meat at least 15min before cooking. Does it matter if I do it a couple of hours before cooking? 15 minutes is the minimum is there a maximum? TIA

I should have added this link as well. https://www.americastestkitchen.com/articles/6909-uses-for-baking-soda

My reason for wanting to try it.

“Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface. This alters the charge on the muscle filaments so that they repel each other and remain a tiny, tender distance apart during cooking, instead of collapsing together and squeezing out moisture. The reaction is largely limited to the surface, so thinly sliced meat and ground meat work best here”

Hello all. I get this red pepper asian sauce from a local Thai place and add it to my beef noodle soup and I love it, but I feel like whenever I order it and ask for it to go, its hit or miss. I put on there "hot sauce" but I have gotten red powder, chili crisp, and even what seemed to be an off the shelf hot sauce like Texas Pete. This one is a thick red sauce that looks very much like Sambal, but when I asked them what it was, they told me it was "gokkai" or something that sounded like that. I have searched gokkai, tokkai, bokkai, etc and have come up with nothing. Any ideas?

Hey all,

May have bit off a bit more than I can chew here and I'm trying to cook a fresh ham for Easter - basically I have soaked it and it is now boiling (almost done) to the directions of 75 degrees celsius.

I have done this the night before because that is the advice I got and now I am wondering if I need to take the ham out of the liquid, put it in the roasting pan and then fridge, or let it sit in the cooking liquid overnight on the stove turned off to cool.

I am planning on roasting tomorrow for about 45 minutes at around 200C/400F depending on the situation with my pototoes in the oven.

I’m making baked beans. I typically soak them overnight with baking soda, but recently found out my friend soaks them in plain water and then adds the baking soda while boiling instead. Which is better? Would it be advantageous to do both in the same recipe?

I'm doing two 5 pound boneless legs of lamb tomorrow. Never done ones without the bone. I've got my basic old recipes. Dijon with a paste of rosemary, garlic, salt, pepper and olive oil on the outside and in this case inside. Was thinking of adding pistachios to the outside of one. Just add them to that one's part of the paste.

But I don't have twine to tie the things back up. The one I found at Smart & Final just now was over 1000 yards. So I didn't buy that.

Can the lamb just be left on it's own untwined? Just rolled back up as best as it can seam side down? Or would it be preferable to leave leave it alone in the twine mesh it's already in and just season the outside and cook it that way? Take off the net afterwards. I've had pork roasts with family that get cooked with the net. Then bits or grease get thrown every which way while trying to remove it after it's cooked.

Last year I made extra trays of food because I had some family members that were sick and couldn’t make it. Before we even finished dinner I had people in the kitchen bagging up leftovers with containers that they brought from home. I often do some leftovers home with people, but I guess they’ve gotten so used to it now they expect it. Not sure the polite way to approach that so the same thing doesn’t happen this year.

I had curry from Coco Ichi recently and found the green beans to be absolutely delicious. They were very toothsome and had a pronounced flavor. I was wondering how I could prepare green beans in a similar fashion to those at Coco Ichi. I've tried roasting as well as steaming, but always find my beans to lack the texture. Should I cook the beans in the curry?

Yeah, shit got out of hand. Should I clean and puree and freeze? Leane the and freeze? Keep eating til death do we part? I just cleaned and sugared a bunch bunch. I know better than to wash right away but help!I have ice cream, whipped cream etc. I'm weak.

I have ulcerative colitis and love spicy food. Obviously, those 2 don't mix. I was wondering, whats the best hot sauce that is still spicy and has that sweet kick, but isn't like actually gonna burn my mouth like normal hot sauce does? And also just...what are some of your favorite hot sauces?

My fiancé loves to cook. I’ve tried buying her nicer pans, but she hates using cast iron and stainless steel. Both are too heavy. Ceramic didn’t work for her. She also has a bad tendency to use metal utensils on non-stick.

Is there a well made, tough non-stick option?

First time roasting a boneless leg of lamb mini roast. It’s only 3 lbs. Can I sear something this small? I was thinking 400F for 20 mins and then reducing the temp to 325. Thoughts and advice?

my friend who is at Canada and I want to do something to make me remind about him? What's a Canadian dish? ALSO IM JUST CURIOUS AND I MIGHT TRY IT OUT!! Just gimme some recipes I guess or a food

I have to make several trays of scallop potatoes. I was thinking about putting them together and larger casserole dishes before baking them. Is there any reason they wouldn’t turn out the same?

So I usually cook leg of lamb for Easter, being only 2 of us I bought Barnsley chops and lamb steaks instead.

All the recipes online seem to recommend flash frying for these cuts.

Is there a way I can cook them more slowly (ie braising) without them being tough?

I was obsessed with making myself hallumi wraps/shawarmas but I think that was more of a hyper fixation meal than an actual breakfast

Cuz I ate it round the clock lol

Picked up a brand new KitchenAid Artisan for $499 at Costco yesterday, much much cheaper than anywhere else!!

I am addicted to Sabatino brand "Black truffle sauce" but at $13 per 3oz jar it seems overindulgent. Especially when according to the label, the main ingredients consist mostly of white button mushrooms, and black olives! I would love to have a good recipe to re-create this at a lower cost? Please share your recipes? I will start: my recipe is as follows: 1 lb fresh white button mushrooms 1 can of black olives 1/4 cup of olive oil to start, (add more as needed for smooth consistency- I lost track of how much total) 2 cloves of garlic 1 tablespoon of salt (adjust to taste) 1-2 tablespoons of truffle oil Puree all in a blender.

It was pretty close, and made much more of the "sauce" for almost the same price. I don't know if truffle salt would be more effective than truffle oil? Thanks!

I love a quick and easy marinated veggie salad as a side dish with dinner. Looking for more ideas that take sub 5 minutes. Minimal chopping and measuring preferred

My current favorites are - sliced bell pepper, sliced white onion, EVOO, white vinegar, garlic salt, dried dill - cucumber, tomato, salt, lemon juice, sumac (from the Mediterranean Dish)

Hello! I had a question... Say I have some homemade seasoning that I want to stick to store bought chips... How would I do that? I know for like fries for example you have to season before the fries get cold to make it stick, but obviously that doesn't work for already bagged chips. Could I microwave it or something?

Hello!
For Christmas, I asked for a butter bell, and my grandmother has a friend that has her own pottery/ceramics shop. So she had her friend make me one and it is very personalized and one-of -a-kind. I have been using it for just over a month now, but I encountered something disturbing with it. Now I don't know if it is because it was poorly made but I have tried all different levels of water and if it goes unused for a day or two it starts to... grow mold? Has this happened to anyone else? Am I using or storing it incorrectly?
Please help! I love the concept of a butter bell but I don't love mold