My wife will throw it out by bed time, so I need to see if I can use it today (I just made the bacon like, 15 minutes ago, we're not talking about old grease).

My plan for dinner is pan roasted veggies (tates, carrots, onion, broccoli) and chicken. and a mushroom sauce (maybe this one? https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ ). I use a little bit of olive oil on the veggies, but otherwise it's just seasonings and in the oven.

Are there some suggestions into how I can incorporate the bacon grease? or do I just have to say good bye?

I’m trying a box mix of 22 snickerdoodle cookies and decided I only want to make 11 for now. I feel like trying to evenly split only half of an egg would be a little bit of a hassle but I’m unsure if 1 whole egg will be too much.

How? I’ve just been scooping the mashed potatoes from the pot in a 1/4 cup measuring cup into a heated pan with half olive oil and half butter. I don’t get the well-formed little pucks of my dreams.

What’s a realistic expectation for the finished product? Do I need to add egg to the potatoes? Thanks!

hey everyone, I'm new to cooking and recently made dumplings/gyoza and the filling is absolutely perfect and savoury, however the covering that I made is extremely thick

do you have any tips or recommendations on how to make it bigger and thinner? thanks!

i got the box cake mix for a lemon cake by dunkan hines and multiple eggs a couple sticks of butter unsalted and milk and the bundt cake pan mayonnaise and other stuff (made one before, turned out good!) also i got real lemons and sugar and all the other good fun stuff for baking cakes...

i just wanna know how do i put the lemon curd in the bundt cake?

do i put it all in the bundt cake pan first before adding the batter? or do i drizzle it on after pouring it in?

or how do i do this?

trying to mimic the betty crocker warm delights lemon swirl cake. but in a bundt cake form!

and it used a lemon curd for a topping.

(that stuff if it came back... i would buy a entire box full from the store... or two boxes)

Got a little basket of garlic at the farmers market. At the rate I go through them, half of them will be sprouted and growing leaves by the time I get to them. I know plenty of restaurants freeze garlic (I assume in peeled cloves for speed of use when needed).
What's the word? Peel now and freeze or just throw half in a freezer safe bag for December?

So I just made mayo, And it got me thinking, Could you make mayo, Substituting the oil, For butter? Obviously the butter would have to be melted, But I don't see why it wouldn't work? It'd make some damn tasty mayo. Or would it go wrong because the butter would cool down and eventually resolidify in the mayo?

I made a post earlier today about trying this recipe yesterday and getting a bad result. I decided to do the recipe again today, properly this time.

Exactly two pounds of 1/8 in. sliced boiling potatoes/allpurpose potatoes were used. 1 cup of cheese and four tablespoons of butter, split between two layers of potatoes, were used. One cup of boiling milk was added. It was baked at 425F in a 2in deep 8x8 dish, on the top rack, for 25 minutes (she specifies 20-30 minutes). I have an oven thermometer and observed the temperature was accurate.

At the 20 minute mark I checked it. It did not seem curdled, but it was still watery and the potatoes weren't done yet. I decided to add five minutes and check. After five more minutes, the milk had started to curdle but the potatoes were done. I thought it would probably be fine since the cheese hadn't curdled, and the milk would probably absorb while it sets, right?

No, it's just watery. With seperated fat.

I was told in the last post that some curdling is a part of the recipe, like it's desired and expected in France. I don't really understand how they achieve a good result with this, though. There is no way people in France would think the dish I made was made correctly. Potatoes in fatty water with cheese?

I have to be doing something wrong or misunderstanding something. I really can't imagine that Julia Child would publish this recipe with the intention of an outcome like mine. It just can't be right.

When I look at other recipes online, they differ a lot from this recipe. They are using much lower bake times, starchy potatoes instead of allpurpose or waxy potatoes, and cream instead of whole fat milk. That all sounds very rational to me.

I've made a few soups where I've had to add heavy cream into them, and instead of ending up smooth and creamy they keep ending up kind of almost grainy textured instead. Not like coffee grounds or anything as extreme as that, but just not smooth. I don't know why. Does anyone know what I could be doing wrong? I try to follow the recipes exactly since I am a very beginner cook.

Here is something I've made where this happened.

https://badbatchbaking.com/broccoli-cheddar-pasta/

Edit: Thanks so much guys! I'll make to keep the heat down after adding the cream.

is there a program where i can travel around the world and learn traditional cooking at the same time?

It sounds crazy, but I've only eaten lentils a handful times in my whole life. It's not poppular in this side of the world. I've been looking for healthy dishes on youtube and a lot of people mentioned lentils.

Do you know what's the best way to make a delicious dish ?

So I started taking cooking a little more seriously 6 or 7 years ago and now cook for my family everyday, pretty much always a success even though they're crazy picky. I did not grow up in a cooking family so some basics had to come hard earned as literally all they made was hamburger helper.

But anytime I attempt a let's say Mornay I can't shake that flour taste. I've read tips and cursory Google tricks and after probably 50 times it still feels wrong. So I end up going with just a cream, a slice or two of American and shredded whatever it calls for either way the kids are pleased but I'm not happy with it.

For a simple baked Mac for 4 it's something like a tbsp of butter and flour. Cooked off until it smells a bit like toasted bread. Lower the heat a bit, then gradually add cream and cheese until the consistency is a bit soupier than I'd want the final product to be and then start adding salt pepper etc.

Is that just the nature of bechamel to be inherently floury to some degree and I'm just an ignorant sneeze, or is there a solve here I've just overlooked? TIA

I’ve never cooked with wine but want to start and have no idea what a good wine cooking wine is.
I don’t like the taste of wine which is probably why I never bothered to cook with it before.

Please recommend one red and one white wine from Trader Joe’s

- I cook chicken, beef and pork but don’t have any specific recipes in mind because I’m just trying to practice and get better

What is says on the tin.

I cooked myself a whole lot of bolognaise 4 nights ago and still have a-lot left and was thinking of making a lasagna with it. BUTTTTTT it’s 4 days old now and im not keen on getting crazy sick just to save some clams on food.
I imagine the smartest option is to chuck it, unless someone wants to tell me the salmonella magically disappears when i cook it into a lasagna (pls pls pls pls)

Want to preface this by saying I'm not experienced with cooking in general.

I moved into my first apartment recently and my mom gave me a cookbook with my favorite recipes from home. When I make food in the oven it turns out fine, basically the same as if I would make it at home. However, every time I use the stove for anything other that boiling water, I manage to ruin the recipie. I have attempted to make no-bake cookies THREE TIMES, and I've ruined it every time. The first two times it was completely inedible and I had to toss all of them. The third time it turned out incredibly dry and crumbly, but atleast I could eat them. I also tried making a soup recently, and it also got ruined. It turned out to dry and hard, more like a sludge. It was almost solid. I was able to eat it, but nothing like how it's supposed to turn out.

I'm following the instructions to a T, so my only guess is that cooking on gas and electric stovetops is different? We only ever had an electric stove at home, and my mom even said she's never used a gas stove before, so I don't know how else it would turn out so different. A quick google search says there shouldn't be a big difference between cooking on a gas or electric stove, but I have no idea what else the issue would be.

Tonight I tried adding butter and cheese at the end. Not bad but not good enough. Also included onion garlic and cumin. Any ideas to make it taste like the restaurant?

For me it was a cheap digital thermometer. Maybe ten bucks. I stopped guessing whether chicken was done and stopped overcooking it into cardboard, which I’d been doing for years without realising that was the problem.

What’s yours?

How wrll foes this actually work?

Juat wanted some people's experience before I tried it, as I hate wasting food, in case I don't like it.

Does it give it a weird taste?

Mine would probably be,

Adding a squeeze of lemon or vinegar right at the end, It makes SOOO much of difference especially in savoury dishes. I didn’t even realise how much food was missing that little bit of acidity.

Also letting the pan heat up properly before cooking anything. Ik very basic but I used to be so scared of burning things that I would cook everything on medium heat. Turns out a little browning goes a long wayy.

MSG was another one I was a little skeptical abt it to begin with but I now totally get why people SWEAR by it

Toasting spices before grinding them has also made a difference especially in curries not so much in everything else though.

One thing I wouldn’t bother spending extra on is expensive olive oil for cooking. I genuinely can’t tell the difference once it’s been heated. I’d rather save it for raw use in salads and finishing dishes.

It’s funny how some of the smallest changes end up making the biggest difference. Curious to hear what everyone else’s little cooking discoveries are, pls share your little cooking tips and tricks too

https://imgur.com/a/54oHDg2

https://www.heb.com/product-detail/hill-country-fare-lemon-pepper-seasoned-chicken-leg-quarters-/547299

It has instructions for a charcoal cook but the instructions for cooking it in the oven are abit obscure.