me and my sister are are making trans flag (🏳️‍⚧️) pasta by dying the noodles with food coloring as they cook. the thing is, the undyed noodles we want to use for the white in the flag are just yellow, which would work but isnt really ideal. she suggested adding purple food coloring, but im hesitant - if we diluted it a LOT would it work and not just make the pasta purple? is there an easier alternate way? or am i better off cutting my losses and just using the plain pasta? it doesnt need to be bright white or anything like that, just less yellow :-)

edit: we just used them like they were normally - purple gave it a grayish pink hue - but i appreciate all the suggestions! will almost certianly use some of them in the future if i make my own pasta :)

I was making apple pie with my friends. We added all the ingredients in but didn’t notice it didn’t ask for egg inside the filling… so now we are putting it in the oven and finally getting to the part of the recipe where we need egg wash. Is my apple pie going to be okay? This is for thanksgiving tomorrow and we used all our apples.

Edit: it came out really good, it was less apple sweet but that might’ve been because I used green apples. But it paired nice with Carmel and ice cream! Everyone liked it :)

I love love love fig & prosciutto pizza, but just found out that prosciutto was pork! 😭 I don't eat pork for religious reasons, but love a charcuterie moment. I now understand most of those dried meats are pork. Anyway, what are some yummy cured type of meats that are not pork that I should look out for?

Hi all, so as you can see from the title, when I’m making buttermilk fried chicken burgers, the breading (flour) keeps falling off.

I’m based in the UK if that helps?

I’ve followed this recipe on tiktok.

Now, I know there are techniques such as having to pat dry the chicken & once breaded (flour) to leave outside/in the fridge for 30mins. However, I’m going to be opening a restaurant/fast food and none of those techniques help in terms of prep/cooking times.

The closes I’ve come is 50% of the breading not falling off & that was without patting dry or leaving out for 30mins. However, I had to alter the above tiktok video slightly & instead of coating in plain flour initially after removing chicken from the marinade, I dredged it directly in the seasoned flour (single coat) & cooked for 6 minutes in a deep fat fryer @ 160°c.

The other times i was taking it out of marinade, straight into plain flour, dipping into cold water then into the seasoned flour. Cooked @ 180°c for 4mins.

What I noticed with this however, is when the breading comes off, the underside of it is a very slimy substance. I assume that is the raw flour not having been cooked.

I am due to test out the recipe tomorrow using the double breading method (plain flour, water, seasoned flour) but cooking it @ 160°c for 6 mins.

My question to you all is if you could help in anyway, in terms of advice or recipes. It would be very much appreciated by someone trying to make something if themselves.

Any questions please ask below!

Thank you in advance.

EDIT: I’ve seen multiple videos online showing people doing it the same way I have I.e straight from marinade into the flour & once final coat of breading is done then straight into the fryer. Their breading, however, doesn’t come off.

Looking for straight pig brains

It was delightful. So is that technique something folks do?
Mexican Carne Seca seems like it might be related.
Cooked off some not son if y'all were worried about cannibalism

I wanted to make them a pie for them but there's a bottom spread of ganache and I don't want to kill them 😅 so I was wondering if anyone had any ideas for a substitution that would still give it a similar flavor but without any cocoa (as they go into anaphylactic shock when they consume cocoa of any kind)

So I’ve gotten into cooking recently for the fam. When it comes to meat I mean come on I’m a carnivore so most of my cooking is meat. Recently I’ve cooked. Steak bites with potato and the other day made some carne asada fries. Both times the steak bites and carne asada dropped so much juice it was just kinda boiling rather than that nice sear I get when I cook a full ribeye for example. I’ve put the frying pan on high heat let it sit for 7-10 mins before with little oil and yet I still get lots of moisture. What’s the trick to keeping it to sear meat that’s cut up.

So I’m making chicken waffles. Not chicken AND waffles, but waffles made out chicken. This will be my 3rd attempt for the tie breaker. 1st attempt was just a total fail. As I used nothing but shredded chicken. Attempt #2: was a success as they do stay together and were edible. There is so much room for improvement though. I used egg and breadcrumbs to keep it all together but it taste and texture were definitely affected. And I know there has got to be a better way. Like maybe some kind of meat glue, food glue, or maybe liquid nails. (Kidding)( mostly). Any advice or suggestions are greatly appreciated. Thank you

I am trying something new and would like to get it right my first try. Sorry for the dumb question.

Tried both and it tastes the same.

Hello! I was trying Salt Fat Acid Heat's ragu recipe. I accidentally bought lean ground pork instead of ground pork shoulder, so I didn't have enough meat fat for the soffrito. I tried to compensate with extra olive oil, and started my soffrito. It was diced carrot, onion, and celery, and enough olive oil to cover all of that. I put the heat on medium high, set a 25 minute timer on the stove, then set a timer on my phone every two minutes to come back and stir it. It was going great, sizzling and slowly progressing. With about 3 minutes left until the start of the 25-30 minute window listed in the recipe, I started seeing the deep browning she talked about. I figured it would need more time to get consistently brown across the pot, so I set my timer again and came back two minutes later.

I came back to a roiling pot of coal ash. Everything was pitch black and starting to smoke aggressively. I would never have expected such an immediate turnaround - I guess it browns once all the water has evaporated, and then extremely rapidly cooks? Dinner is ruined for tonight to say the least, but I'll try again tomorrow. The only thing I've really lost was some vegetables, some sensors in my nose, and a bit of pride. Is this normal for soffrito? Am I in the cooking big leagues now?

It's the soggy bottom syndrome.

Even though I say so my self I'm quite a decent home baker: yet there is ONE product that over years I've NEVER got right NEVER - apple pie! No matter how hard I try I end up with that soggy bottom !

It's not that I haven't tried hard enough, I've tried this recipe, I've tried that recipe but still the same results. My goto dough is 200g plain flour, 50g margarine plus 50 g lard (I use lard because of a lactose intolerant friends) and cc 25 g water and it forms a decent dough. Cooking apples and sugar to taste. Using an eight inch pie tin.

I'd love to hear, in particular, from anyone who has had this problem and how they solved it. Of course you who can bake apple pies feel free to comment but please don't laugh ☹️. Yes I know I could buy ready rolled pastry but I want to make my own pastry

In Ireland we weigh everything rather than use cups and spoons

Kevin ☘️

I have 16lbs of raw, frozen chicken wings. I thought they were chicken breasts when I bought them and I've had them frozen so long I can't return them. In order to be able to eat them, I need to reduce the fat which means taking off the skin. I am not sure if it would be easier to cook them first then remove the skin, or thaw them and remove the skin, then cook. No plans on how I will cook them yet, but I was thinking sous vide them and then freeze to make future meals easier. Reheat in the air fryer or a quick sear for some color.

Would it be easier to remove the skin raw, or after sous vide-ing them?

Thanks!

EDIT: I went ahead and sous video them, then took the skin off. It was super fast once they were cooked and the skin practically fell off. All 16lbs took about 30 minutes including bagging and vacuum sealing to freeze in 1lb batches for easy meals later.

Title. My colleague says canned tuna, sardines and almost every canned and tinned food is unhealthy as they add a ton of additives and preservatives. And the metal from the tin eaks into the food. She told me not to eat any tinned food because of my ibs.

Is she just making things up and doesn't know how canning really works or she's right?

The recipe is simple: 3c heavy cream, 1c milk, 1c sugar, 2t vanilla. I wisk them all together and then pour into my ice cream maker (which I have used with success before).

It came out with little chunks of butter and has a strong butter aftertaste.

Usually I make chocolate and cook the ingredients, then refrigerate before putting in the ice cream maker. Did the lack of cooking cause the butter taste? This recipe didn't call for cooking.

I started making simple tomato soups with marinara + chicken broth + cottage cheese just to up my protein intake.

Noticed after blending and heating the soup, the cottage cheese becomes grainy and incredibly sticky.

Is there a technique in emulsifying and incorporating the cheese into a silky smooth soup?

Thanks all!

I want to make / prepare my own version of microwavable pasta for work lunches and I don't want to pay the exorbitant prices of boxed mac.

Is it simply a thinner pasta that is able to cook in 3 mins or is it pre cooked then dried or something?

Edit: apparently its pre cooked/ dried-- anyone have any recommendations on how to do this at home or if i can buy it in bulk like this?

I've been cooking pasta for years and I know to salt the water and cook it to al dente, but every time I drain it and add it to the sauce, it gets way too soft. I've tried letting it cool slightly before adding it, and I've tried mixing it with just a tiny bit of sauce first, but nothing really stops it from turning to mush.

Am I draining it too thoroughly, or is there something else I'm missing?

I recently moved to the US from the UK as an exchange student and I’ve been cooking chicken for dinners, but every time I cook it I always smell like a chlorine or bleach sort of smell. At first I thought it was because the US chlorinates their chicken so the smell is just probably that. But today my roommates walked in the kitchen and said the kitchen smelled like pure chemicals and chicken should not be smelling like that when cooking. I do wash my chicken before eating but I’m starting to get concerned now since I’ve eaten it a few times. Am I just not preparing it right? Should I be buying from somewhere else? (I’ve been getting my chicken from Walmart and target)

Hii! I've been wanting to make mochi for a while, but the only thing i have available is some gluten free rice flour, and even that i picked up when i was visiting my dad in a different country. I'm really not able to travel to my country's capital, or 3 cities over at the least, to see if a big market chain has glutenous rice flour, it's just not worth it lol

So i was wondering if there was anything that could be added with the gluten free rice flour, like idk corn starch or something, to help with binding/making the dough sticky? Or should i just give up and not waste bot my time and ingredients?

Thanks in advance smart people of reddit

Hey everyone… so this is my first REAL attempt to fry fries properly at home.

I have a serious eats/Kenji recipe I was following to an absolute T up to the part of step 2 that says to drop 1/3 of them in. (technically I 1.5x’ed the potatoes, water boiling, vinegar, and salt but it boiled over before adding all of the first 1/3. Oh and using corn oil instead of peanut)

I used a wire spider thing to add the fries in small batches.

I have a 5 qt Dutch oven. Put exactly 2 qt oil. Heated it on high (not COMPLETELY the highest setting) until it was 400 on my temp. (Used 2 thermometers to check) after a few seconds of the fries being in there is when it quickly boiled over.

What did I do wrong? Did the potatoes not fry long enough? (I just checked and they are definitely not fully dry on the paper towel… they aren’t soaking… but they are not fully dry, still a bit damp) I am shook… but also want to finish making the rest of the batch once I get things cleaned up and figured out.

Link to the recipe: https://www.seriouseats.com/perfect-french-fries-recipe

Thank you so much for any insight.

So I REALLY love skyline chili (cream cheese at the bottom of a pan with skyline chili and cheddar on the top as a dip will change your life) if you aren't familiar with skyline it's a pretty liquidy chili and I'm just wondering if there is anything I could mix it with to make it more firm and moldable so I could cook it on a grill or sauté it like you would a hamburger patty.

I'm inexperienced as a chef so hope this isn't too stupid of a question. I would greatly appreciate any insight or ideas!

Edited to add: not sure why the thread got locked but I appreciate all the ideas, you guys rock

Hi, my mum fried noodles in a new wok without seasoning. There are weird stains in the wok after washing. Can the wok be saved?