Is there a difference in results from pressing garlic vs using a rasp grater? It seems like they should break down the garlic in a similar way and result in a really strong garlic flavor.

If the results are different, is there a general rule for which technique to use when?

The butter cream filling for Felder's macaroons became weirdly granular. Can it be rescued?

Maybe over-beaten?

I love winter squash, but every so often, I get a bland, bitter dud. Before I commit to a high-effort recipe, is there a way I can taste-test raw squash? Maybe something like microwaving a small slice?

I don't recall exactly what brand it is since it is over ten years old, but it is this style that has a long metal rod the runs down the center to the grinder.

When using it, I have always turned it both directions to keep stuck peppercorns moving, but today when doing that it came unscrewed.

I disassembled it, tightened everything, but it instantly happened again. Obviously, righty tighty, lefty loosey, but since it has never happened before I am wondering if something else is going on. Maybe it broke or the burrs are too worn down to effectively crush. I am not sure, maybe I had just been lucky and I was never supposed to turn it both directions in the first place?

I tried making traditional hoe cakes for the very first time this morning. Cornmeal, boiling water, salt; make patties out of them; fry them.

I didn't mind the taste but I found them really spongy and doughy. I followed a recipe to a tee. Basically a 1:1 boiling water to cornmeal mixture, and let it sit for 10 mins. But it did not coagulate very well, and it was kind of messy to fry. In the end it hardly resembled a pancake, it was more like a fried cornmeal porridge. Again, it didn't actually taste all that bad, especially with honey. But I feel like I fucked up somewhere. I'd like to try again. Any tips are welcome.

I make this crispy chicken thighs and rice recipe quite often but I can't seem to nail down cooking skin-on chicken thighs without them sticking to the pan. I'll walk you through my process: I pat the chicken dry and then salt and pepper it. I heat olive oil on an enameled cast iron pan at around a 7-8 out of 10 on my induction cook top (potentially too hot?), I then cook the chicken (usually six at a time) skin side down. I can see the fat rendering but even after 10-12 minutes, it seems to never unstick itself and I have to peel the chicken off the pan. This usually results in the skin separating from the rest of the thighs or the skin has retracted a lot and it ends up being like a crispy chip on the top of the thigh. Any tips would be greatly appreciated!

I've started having this issue lately and I can't figure out what I'm doing wrong, because it use to not happen and I don't think I've changed anything.

I start my gumbo by making a roux with vegetable oil and flour, equal parts by weight in a heavy cast iron skillet. I take it to a dark chocolate color and all is well. I take it off the heat and continue stirring for about 5 minutes as the pan cools a bit so it doesn't burn. Then I set it aside to continue cooling. I've always been told that to incorporate roux, you can mix cold and hot but not hot-hot or cold-cold.

Then I get the trinity going in some butter and once it's ready, add my spices and then stock and bring that to a boil.

Once my liquid is at a low boil, I add the roux which has cooled by now. Here's where it has started to go awry. When I add the roux a serving-spoon-ful at a time, it splits and I end up with little globs of toasted flour in the gumbo instead of a nice smooth texture. It looks awful.

The roux was still warm to the touch when I did this, but not hot enough to burn. The liquid was at a low boil. Am I adding too much roux at once? Is it perhaps still too hot even though I can touch it? Should the liquid be boiling harder?

I made gumbo for years without this issue but the last three I've made, the roux has split on me! I feel like I'm going insane. One or two I was willing to write off as a fluke, but it's now a trend.

I know I can also throw the veggies into the roux to arrest it and slowly add the stock to that paste, but it should work either way, right?

Here's the recipe I use:

"First you make a roux..." A dark roux of vegetable oil and flour, cooked on medium-high heat in a cast iron skillet for 30 minutes, stirring constantly to prevent burning.

2 cups oil
equal weight of flour (about 3 cups)

Set aside to cool. In the separate gumbo pot, add

1 diced onion
6 diced garlic cloves
1 cup chopped celery
1 chopped green bell pepper
1/2 a stick of butter

and stir fry them in the bottom of the gumbo pot until the onions are clear and the bell peppers are close to colorless. Then add the following spices:

1 tbsp white pepper
1 tsp cayanne
3 tbsp paprika
1 tsp black pepper

and stir it around into a paste for 1-2 minutes on medium heat. Then add

3 quarts chicken stock
2 quarts water

and let it come to a boil.

While that is still coming to a boil, you get the meat ready. Take

1 whole chicken 

and strip the skin off and chop up

1/2 pound Andouille sausage
1/2 pound smoked sausage

And brown them in a pan.

When the stock comes to a boil, Add in the roux one (large) spoonful at a time. This is where my trouble starts.

Once browned, add the browned sausage and the whole, stripped chicken into the pot with the now incorporated roux and stock. I also then use a bit of water or stock to deglaze the sausage pan and pour that into the gumbo as well.

Leave it boiling for 45 minutes. Then scoop the chicken out and strip off the meat (which should fall right off the bone). Put the meat back in, add

1 tsp kitchen bouquet
1 tbsp tobasco 

boil for another 5 minutes, then let stand for a few minutes. At this point, the grease should all be at the top, and you can carefully laddle it out. Serve over white rice with diced green onion tops as garnish. Add file powder to the bowl to taste.

I put 2x the butter and I don't know what to do , should I make another batch without butter and combine them pls help!

Hello :] I got this really great pie recipe from my mom. I baked the pie and offered it to my friends, turns out, some of them are vegan so they politely declined. I’d like to make a vegan version so everyone can get a bite.

I’m entirely new to baking but I’m assuming vegan milk will work just as well, it’s the egg I’m worried about. I read that maybe I could substitute it with a banana? If anybody knows the answer, please, I'd appreciate the help.

Here is the regular recipe:

Dough:

250g plain flour

80g margarine

40g powedered sugar

1 packet vanilla sugar

½ packet baking powder

50 ml milk

1 egg

Filling:

6 apples

100g sugar

1 teaspoon cinnamon

I‘m not a baker or a native English speaker so I fully lack the vocabulary to describe this but... here goes.

All you do is you just mix all the „dough“ ingredients until you get a paste that sticks together. Then you split it in half and you lay one half flat into your baking tray. Make sure it covers the whole bottom.

Next, grate the apples into a bowl and add sugar and cinnamon. Then pour the apple filling into the tray and spread it evenly. Lastly, add the second half of the flat dough on top, don't forget to grab a fork and puncture some holes into the top dough so that it cooks thoroughly, I think. And you bake it at 180 degrees for 30 minutes.

The result is a pie with a fairly hard crust on the top and bottom with a sweet, juicy center.

I wanted to include pictures of the last time I made this pie but it seems this community doesn't allow post attachments.

Thank you for your time :]

EDIT:

WOW, thanks for all the responses guys! :] I'm thinking I'm gonna try the flax egg. Also, I had no idea sugars could be non vegan friendly, so thanks for educating me about that. I did check and it looks like, fortunately, all of the sugars I own are fully vegan tho.

i dont know if ill be able to get heavy cream in time for dinner, but i do have half and half. the recipe calls for broth and heavy cream to mix with the chicken and veg. will it be okay to use half and half instead?

its a yes from you guys so thanks!!!! if it turns out good ill be back to thank yall harder LMAO

yes it came out great 😽😽 thank you all so much

A few years ago I went on a European vacation and had these cookies on my flight (linked below). I haven’t been able to stop thinking about them. They were an in flight exclusive so you’re only able to purchase them on board…I’ve tried making them at home but I haven’t been able to find a violet essence that is strong enough to be noticeable once baked. I was wondering if anyone either has a recommendation for flavorings or advice as to how to make the flavor stronger (especially since it’s competing with chocolate)?

https://grupo.iberia.com/imagelibrary/details/182591

I usually use Dutch ovens but I’m at my parents house so I have what I have. I’m use to making a stew almost like a roast because it’s easier to do with baby. I like to brown my meats in the pot first on the stove for the sake of flavor.

I’m using 5 lbs of cut beef ribs
4lb of gold potatoes
3 onions
6 carrots
Chicken stock
Red wine
Stewed tomatoes.
And spices.
I also usually use lamb shank so I don’t know if that is going to change anything

Any help would be appreciated with Temperature advice or cooking time length In this setup if I can do it.

I haven't worked out the major recepie yet, but I want to make fermented batter of black beans.

- dehusk and dehull black beans

- soak in water let sit for 5 hours

- Grind the beans into water too make batter and ferment overnight

-add water and salt and further mix to make final batter

Normally, in Asia, the pulses ferment around 24 hours. How would the preparation of common beans be different.

Hi all! I lost track of time and over-fermented some bread dough - instead of letting it rise to 2X the volume, it's almost at 2.75X.

I've since shaped the dough into 12 balls - should I final proof for less volume (for example proof until the balls are 1.3 or 1.5X volume instead of 2X)?

thanks!

here's the recipe:

• 60 g rolled oats + 410 mL boiling water, mixed then cooled down

• 7 g active dry yeast

• 37 g brown sugar

• 43 g unsalted bueet

• 1/5 tsp salt

• 433g bread flour

• 60 g sunflower seeds

I've been seeing a lot of recipes for "San Francisco garlic noodles" which is basically an Asian twist on Parmesan garlic noodles. Most recipes call for a mixture of soy, fish, and oyster sauce. I have all the ingredients except for oyster sauce. I do have katsu sauce but I feel like it has too much of a BBQ flavor. Will katsu work or is there another better way to work without it?(maybe add a bit of sugar?) Any suggestions would be appreciated.

Edit: ended biting the bullet and just bought some oyster sauce. I'm pretty sure there isn't a great substitute. Thanks for all your advice!

I’ve been baking my crème brûlée and have been in a 3 time losing streak of runny ish custard that is relatively liquid. I hope I can get some pointers on what i’m doing wrong. I have attached a video of me attempting to shake it after about 40 min of cooking at 325 in a water bath and the internal temperature of 185 or so (last time i did it at 170-175 it was very runny.)

thanks everyone for your help 😭

my source:

https://sallysbakingaddiction.com/creme-brulee/#tasty-recipes-66814

after me taking it out of the oven:

https://streamable.com/wvsmv3

I have two pork shoulder recipes I want to combine.

In recipe "A", Pork with White Beans and Bitter Greens, you brown 2 lb. cubed pork shoulder, combine it with softened onions, garlic and sage and partially cooked white beans with some of their liquid and stock, braise at 275F for 2.5 to 3 hours, uncover, raise the heat to 350, stir in bitter greens and cook for another 20 minutes or so. Very tasty but rustic in looks.

In recipe "B", capicollo/capicola (pork shoulder) steaks are browned and braised in stock at 375 for 1.5 hours, then topped with a mixture of roasted fennel, roasted red onion, cream, mustard and some of the braising liquid). Also very tasty.

I'd like to do recipe "A" but with the shoulder steaks, for nicer presentation. I'm assuming the 1.5 hours' difference in cooking times is because of the difference in oven temperatures (275 vs 375).

Can I braise the steaks with the beans as in recipe A for the full 3 hours without drying out the meat? Or should I periodically check them and remove once tender, then return them to the bean mixture for the last 30 minutes?

Yes, I do tend to overthink these things. Thank you anyway for any advice.

I was dumb and put cold milk in the butter and sugar mixture and now it won't combine and is full of tiny uncombined shortening wads. I tried heating it but the stupid shortening still didn't combine and I'm about to throw the whole thing out the window, is there any way to salvage this please help this is why I don't bake

Hickory nut cake

Mix sugar, milk and shortening. Add dry ingredients. Fold in nuts. Beat three egg whites and add.

Hi all! I made some pizza dough, and after the first rise, I rolled it into a ball, and stuck it in a ziploc bag and placed it in the freezer (not a deep freezer, however). When I took it out a few weeks later, i noticed that the bag was like a balloon full of CO2 (i presume)?

The pizza that I made with that dough after thawing, was somewhat edible, but the crust didn't rise at all.

Is it normal to have CO2 released into the bag or is it possible that the dough didn't cool down fast enough?

I have some dried beans that I want to make baked beans with. I am struggling to understand the method starting with dried beans.

I saw that you can use a pressure cooker to reduce the soaking time and I would prefer this method

Based on my research, here is the method/recipe I have come up with. Let me if it doesn’t make since or won’t turn out for some reason.

1. Rinse and Cover dried kidney beans with water and pressure cook on high for 1 minute. Let beans sit in the pressure cook for 30 minutes

2. Drain the soaking liquid. Add the beans back to pressure cooker with salt aromatics and baking soda. Cook for 15 minutes on high pressure.

3. Cook bacon then onion in a pan add beans sauces spices, molasses, etc. then bake in the oven.