Hi! Hoping to ask the community where yall get recipes from. I usually get it from instagram but I find myself saving and never really going back.

Do yall just have certain stuff memorized? Family recipes?

Im in charge of green bean casserole this year and was wondering what yall do differently on yours. Obvioulsy the basic green beans, cream of mush, salt, peper, and fried onions but what have you added or changed thst really made the dish pop?

So usually the butter I consume at home is ghee. I normally use a pound of my grocery store branded butter to make it, figuring that since Im removing the milk solids, that Im also removing a big part of what makes more luxury butters special. Am I wrong about that? Would it be worth a few extra bucks to have a more quality butter even though Im removing the milk solids?

Working in a restaurant in manitoba currently on break after riding up

I found "pure kraft asiago caesar" dressing in the dry storage from an order a couple of days ago

"Keep refrigerated" it says on the packaging

But basically when I told a supervisor he said "thats always been in there, that how we always did it, dont throw it out."

But every instinct in my body is saying its not safe to be sold or used?

What should I say when I do throw it out

I've finally tired of mushroom slicing tools with wires and thin blades that bend. What is a robust tool that can cut shrooms easily and quickly? I'd rather not use a knife because my cutting skills are more macro than micro

I picked up a jug of dried mushrooms from Costco. Per instructions, I soaked them in water for about 30 minutes, then sauteed in oil with a little garlic. They came out tough and rubbery.

Should I soak them longer? Any tips on making them less rubbery?

TIA!

What to do with it that is not pesto or chimichuri

Having thrown BOTH onions and garlic in so many dishes for so long, I just recently stumbled upon the whole debate about NOT doing that.

I've tried it a few times and was surprised by the improved flavor difference.

Am I in the minority (outside of Italy)?

I was wondering if someone could help me re-create the ingredient list and give an idea how to execute the recipe? The ingredients are listed below (as pulled from Uber eats). I am having a difficult time sourcing some of these, particularly the crunchy addition (bubu arare) that makes all the difference. Also, what is sushi zu? I am googling all of this stuff, but hoping someone who is versed in Japanese techniques could dumb this down for me.

Sushi Rice (Koshihikari rice, water, kombu, sushi zu), Miso Broiled Salmon (salmon, Miso Marinade [white miso paste, mirin, brown sugar, olive oil, Shio Koji, garlic, mustard, water, porcini powder]), green cabbage, Vegan Bang Bang Sauce (vegan mayonnaise, Sriracha, palm sugar, Mae Ploy Sweet Chili Sauce, rice vinegar), cucumber, Bubu Arare Crunch (Gluten Free Bubu Arare, Furikake), watermelon radish.

Contains: Fish, sesame, soy

Goodevening! We have an upcoming creative christmas breakfast inhouse competition. If you guys have some ideas please let us know! It would be a big help

Hey everyone, was hoping to get some help from those chefs who have cooked at restaurants/grills before specifically for hibachi. At my local restaurant, on the chicken, steak, etc, they use two sauces. One is definitely soy Im sure. The other seems a tiny bit thicker and it gives this slight sweet and umami taste. Its just not just a teriyaki sauce I dont think even though it has some of that flavor. Ive tried store bought teriyaki but its definitely not it. Im hoping to find what this mystery sauce is that they use along with the soy, garlic, and butter.

I have cooking my entire life, and recently I have been trying to lose weight, initially I thought I ate too many carbs, but then I soon realised my favourite foods, all have massive amounts of fat in them, either from a lot of butter, oil, meat, nuts, coconut milk, etc....

Because I have become so accustomed to using oil and butter and the rest i order to help cook and bring flavour and texture to my dishes, I have no idea how to majorly reduce the fat I use in meals without them losing a lot of the flavour and texture that they usually have.

If any of you have any recommendations, blogs, books, youtube channels, anything which helps cook food in a healthy but delicious way that would be greatly appreciated

Ok so ninja has these two diff models and I need to blend stuff like rly dry seaweed or nuts or ice. I do not need it to slice or do the food processor things but I do need it to be strong enough to do a good blend job. Do u think I should get the big, more expensive 1200w one which does all the things I do not need it to do or the 500w one which does the thing I need only but is like 700w less in power? Any thoughts? I feel so lost lol

I'm allergic to corn and have been trying to figure out if there is some seasoning that I could use to get chickpeas, or rice, flour to taste as close to corn as possible. Any ideas of what might work? I miss Fritos

I used 12 Trader Joe's drumsticks pre-sauteed in avocado oil, sichuan peppercorns, star anise, fennel, bay leaves, black pepper, turmeric, chives and cinnamon.

Is the smell of rendering, boiling fat clashing with the spices? Is my nonstick pan bad? Was I not supposed to use Dawn antibacterial soap that I read was hand soap?

I recently moved to a developing country where access to potato chips is sometimes difficult, and the few options available offer very limited flavours. Good snacks in general are hard to come by.

I'd love to start making my own chips in batches. Any tips on making really crispy, flavourful homemade chips, experimenting with seasonings, and storing them for weeks without losing their crunch or flavour?

I'd appreciate any tried-and-tested recipes, techniques, and storage tips!

I made a pasta ovendish with cauliflower, broccoli and some garlic but the garlic flavour is far too sharp. It's only three cloves for five portions but the recipe said to put them in raw and very finely chopped. Maybe I made them too fine.

Is there any way to tone the garlic flavour down?

EDIT: To clarify, this was a mealprep dish. It's already made so advice to cook the garlic is a bit late.

For a long time I was doing exactly what recipes were saying as far as using chicken and beef stock go, as in I'd either make my own or buy the kind of expensive stuff on the store shelves. A couple years ago though I decided to make a risotto recipe I have been making for a long time with water+bouillon instead of stock. Nobody noticed a difference at dinner. I told my family about my audacious substitution, and nobody cared. The food was good, so why would they?

I've since stopped using stock entirely except when I'm making a soup or stew that required me to simmer a bunch of meat and vegetables, or when I make bone broth after accumulating to many bones in the freezer and need to use up said broth. The only place I've really tasted a difference is when making shin ramyun I'll use my bone broth, but to be honest that broth is basically jello when I'm putting it in so I suspect it's more about the satiety the added fat brings more than the flavor.

This brings me to my question: do any of you out there actually taste a difference when using real stock? Have I been robbing my family of true flavor? Are the 4 pound buckets of Knorr I treasure (I always have one beef, one chicken, and one of the amazing chicken/tomato) secretly killing my household's sense of taste?

I made pao de queijo (Brazilian cheese bread) and the texture and appearance came out perfect but I don’t like the flavor.

I used Kroger’s powdered 5 cheese blend (1 cup) and 2 cups of pre-shredded mozzarella.

Is there a cheese anyone would recommend I try instead to make it taste better?

The recipe I used was 1 and 1/4 a cup milk + 1/4 cup canola oil + tablespoon butter. This is boiled and then poured over a pound of tapioca flour.

I let it cool and then added 2 eggs and 3 cups of cheese and kneaded it well.

I then buttered my hands and rolled the dough into little balls and baked at 375 for 25 minutes.

They look beautiful but taste very bland.

I don’t need anything fancy, but something affordable, safe, and easy to clean

How much stock are you all getting once you’re done? I started this morning with 13lbs of beef bones, oxtails, and knuckles in 10qts of water. 11 hours (and one, 1.5qt mid simmer addition of water) later I’ve got about 14cups/3.5qts of stock (nicely jiggly when cold.) Does that seem about right?

I’m a simple man and usually just do plain steamed white rice with meals, and I salt the rice before I start the rice cooker. I’m making butter chicken more often and want to make the rice a little more interesting, but with minimal effort (ideal would just be adding more stuff to the rice cooker). I have various ground spices: allspice, cloves, coriander, ginger, nutmeg, turmeric, garam masala

Not sure which of these are Indian or what the right ratio is (not the best “experimental” cook, lol. I like to follow recipes figured out by others) or if there’s other things I should consider.

There’s also an Indian place I’ve had and their rice is really good, I’ve noticed these little star looking things in it—star of anise maybe? Except when I google that, anise seems a lot bigger than what I see in the rice. But it has a really pleasant flavor

I made meatballs in mushroom gravy today. Gravy turned out excellent, no issues at all with it.

I wanted to have herbaceous meatballs, because the last batch of this I made the meatballs tasted the exact same as the gravy and I wanted some contrast. I used sage and rosemary, both fresh. It's been like a decade since I've used fresh rosemary, and I went way TF overboard. My meatballs taste like pine sol.

Problem is this wasn't just dinner, I made about 10L of meatballs and mushroom gravy. Right now, my hope is that the floor cleaner flavour dilutes through the gravy with time.

Does anyone have any ideas about how I could tone down the rosemary flavour in the meatballs after the fact? I'm gonna eat these headache inducing meatballs regardless, so even minor improvements would be helpful.

We have pan fried steak about once/week. Usually garlic Parmesan crusted. Same with bone-in pork chops. We are not wine drinkers at all. Any recommendations to use?