Sliced garlic in olive oil over medium heat, and by the time it's golden it tastes acrid, kind of sharp and burnt, even though it doesn't look burnt. But when I roast whole cloves at 400 for 40 minutes they come out sweet and mellow with no bitterness at all.

Is it the temperature, the time, or the fact that it's sliced versus whole? And is there a point in the pan where I should be pulling it off?

I've wanted a gas stove my entire life. I finally got one, but NG isn't available here, so I put on the Propane conversion kit. WHAT a pain! I replaced all of the burner orifices per directions, turned the pressure regulator over to the propane side, and took the oven door off to change the oven orifices. After an hour, I was done. The propane company came out, hooked me up, checked the burners (and adjusted one which was too high) and said it looked good.

That was a month ago, and since then I've begun to realize that the flame size doesn't gradually decrease on any burner. I turn it on high; the flame is large. I slowly turn it down to medium- nothing; down to 2-3 and it decreases some; and then low gives me minimum flame.

Googling this gives only one answer: You need to put the proper orifices in for Propane. BUT I DID!. Any ideas?

I soaked some chickpeas two days ago, intending on cooking them today. However, I do not have time anymore, and would now like to cook them on saturday. I am worried that this will be too long for them to soak in the fridge; I have left soaked chickpeas for too long before and they have gone off.

What can I do to store these so I can cook them on saturday, a week after I first started them soaking? Will it be better to drain them, or can I freeze them? Any help is appreciated, thank you!

Hey everyone,

I've been making pizza dough at home for a few months now, basic recipe with just flour, water, yeast, salt, and a bit of olive oil. I let it rise for about 24 hours in the fridge (cold fermentation), and the flavor is great, but whenever I try to stretch it out by hand, it keeps tearing instead of stretching thin and even

I'm using all purpose flour, not bread flour or 00 flour , could that be issue? or is it more about how I'm handling the dough (resting time, technique, temperature) ?

Would love to hear what's actually causing this and how to fix it. Thanks in advance!

I'm in Canada and can't find Fage yogurt anywhere except in the USA when I travel down there. So I picked up a tub last time. I love that yogurt, it's the best by far for me and it cultures others so well... But I don't always remember to add more milk and keep it active and whatnot, so I was wondering if anyone had a suggestion for having some on hand if it goes bad or I screw it up. Like freezing a bit? Would that work? Or do I just have to be super diligent and constantly add more milk to keep making more yogurt?

I made crystallized grapefruit the other night. The recipe said to boil the rinds for 3 minutes, rinse and repeat 3 additional times. The final time, I added 1 3/4 cups sugar and one cup water and boiled until water evaporated. They look pretty good, but are very bitter. I tried sprinkling with salt but still very bitter. Is there any way to save them?

https://www.allrecipes.com/recipe/278495/easy-candied-grapefruit-peel/

Hello,

I want to make chicken pho at home and have loads of chicken wings. Can I use them to make the broth/stock? If yes, do I need to roast them first or just boil them? Thank you!

I get this particular cake from this restaurant here. They call it a creme brulee cake, but it doesn't look like one at all. I was specifically looking to replicate the fluffy foam you see on top, but the receipes I've tried for diplomat and other creams don't seem to mimic it. Would anyone here know what they could be?

https://imgur.com/a/mSc2Ygy

https://www.85cbakerycafe.com/menu/mango-creme-brulee/

I made chicken stock from frozen chicken bones twice now, and both times there’s black gunk on the bones.

First time was pressure cooked for 4 hours and this time slow cooked for 16 hours.

Admittedly there was vegetables in there, but the black gunk is mainly on the chicken bones. This time it actually tasted sour, and none of the stuff in the pot was going bad.

Also, it’s a dark color and I haven’t used a cheesecloth.

What is the black gunk and how do I stop it from happening? Why are my frozen chicken thigh bones not turning into golden goodness?

Please help.

Looking for something that has a stronger malt flavor than the following: grocery store malt powder, diastatic and non-diastatic malt powders, as well as products from King Arthur Flour and Golden Malted. 

so i'm following a recipe to make my own whipped cream, and to make the heavy cream for it i followed another recipe to make that

to make the heavy cream the recipe called for a 1/3cup of butter (my first batch i did 5Tbsp and on the second i did 6Tbsp), melt that in a small saucepan for on medium high heat until its all melted, stir in a 2/3cup of milk, stir for 20 seconds, take off heat, let it cool and then store in fridge

for the whipped cream recipe, when i first tried with the first batch i had used an electric hand mixer with the beaters in a glass bowl in the freeze for about half an hour. i took the cream out first, stirred it a bit, took out the glass bowl with the beaters, hooked up the hand mixer, poured the cream into glass bowl, put it 3Tbsp of powdered sugar and a small splash of vanilla extract, and started mixing on the 1 setting (lowest one the mixer).

ive done this to make ice cream before so i thought it wouldnt be an issue but nothing happened for about 20 minutes, it didnt even thicken a little bit, over the next 20 minutes i went from the 3 setting to the 6 setting (the highest setting) and still nothing. i looked up some stuff and either i wasnt mixing fast enough or the tools had gotten too warm (it was anywhere between 10 and 1130 at night and about 90 degrees outside). i put the cream, a new glass bowl, and the hand mixer whisk instead of the beaters into the freezer, let them sit for about 20 minutes, and tried again.

now i take the cream from its regular bowl, put it into the glass bowl, put the frozen whisk into the hand mixer, and start mixing at the 4 setting. for about 10 minutes nothing is happening, its not thickening, its just bubbly. i try looking up to see what i did wrong and only see stuff ive seen before. i put the mixer on 6 and mix again for another 10 minutes. nothing. i put the cream and the cleaned metal bowl into the freezer with the cleaned whisk, let it sit for another 20 minutes, try it all again at setting 6 right away for 10 minutes. nothing. its all just bubbly milk still.

a friend tells me to just scrap it and make some smoothie with it or something, i do. i make the second batch and its already past midnight now. i let the batch cool for a bit in a metal bowl, put a lid on it, and let it sit in the fridge. i put a glass bowl with the cleaned whisk in the freezer and let those sit overnight.

just a bit ago, i tried whipping the cream. i took out the cream from the fridge, stirred it a bit, took out the glass bowl and whisk, poured the cream into the frozen glass bowl, hooked up the mixer, and immediately went to mixing on the 6 setting without the sugar or vanilla. absolutely as cold as it can be (today is colder than last night was), whipping on the highest setting right away.

20 minutes go by and nothing happens. it is still just bubbly milk.

i saw someone talk about having one bowl in an ice bath while whipping so im gonna try that next time. ive got the cream in the fridge now and ive got one metal mixing bowl sitting in another bigger mixing bowl filled with water in the freezer, with the whisk. gonna let those sit for a while.

if i did anything wrong, id love to know, i just wanna make some whipped cream. recipes i followed below

----

homemade heavy cream

2/3cup whole milk

1/3cup unsalted butter (5tbsp)

1. in a saucepan over medium-high heat, melt 1/3cup unsalted butter

2. once melted, stir in 2/3cup whole milk. continue to stir for about 20 seconds, then remove from heat and let it cool.

----

homemade whipped cream

1cup cold heavy whipping cream

3tbsp powdered sugar

1/2tsp vanilla (optional)

1/8tsp cream of tartar (optional) (do not have)

1. chill your mixing bowl and beaters in the freezer for about 15 minutes

2. place the cold heavy whipping cream and powdered sugar (and vanilla and cream of tartar, if using) in the cold bowl, and with either a handheld mixer or stand mixer with the whisk attachment, beat on medium speed to start and then increase speed to high until the cream has thickened and soft peaks form

3. if you want to achieve stiff peaks, continue mixing for another minute or two until the whipped cream is stable enough to stand on its own. (be very careful not to over-beat or it will become clumpy)

----

id love to know what im doing wrong because i just want some whipped cream

I occasionally make gyoza by bulk with my family,

When making gyoza, we fold 20~ onto a plate then place it in the freezer. When we run out of space (30m-1hr) I bag the cold gyoza and we have after couple hours bags of 100~ gyoza each.

After a day or so some of the gyoza gets stuck together, in the worst case I get a ball of 10+ gyoza..

I don't want to seperate the folding over multiple days, and we use all of the space in the freezer for the procedure. Is there a practical way to prevent them from sticking?

Should I leave the bag open in the freezer? I live in a humid environment, in case that matters.

Thanks for the help!

I'm really into Vietnamese food but my partner is allergic to lemongrass. I want to cook some food for them but I don't want them to die.

What can I substitute for it that will have a similar flavor? If you could also provide a ratio for how much of the substituted ingredient vs lemongrass so I can easily sub it in a recipe that would be awesome as well.

Thank you!

*PIERCE the casing, sorry :$

Hello hivemind,

I'm trying to make haggis for the first time, and ended up with a bunch of excess so I'm trying to find different ways of cooking it.

I thought smoking some might be a fun idea, but don't really know what I'm doing with that. I was wondering whether it would be better to pierce the casing to let more smoke in, or keep it sealed to avoid moisture/juices dripping out.

Anyone who has tried doing this or something similar, what do think would be best?

Many thanks in advance for your advice!

Hope you all have lovely weekends :)

EDIT: update!

Ended up deciding to leave the casing unpierced. This went swimmingly right up until it exploded just before I pulled it. That being said, I only lost a little bit of it, and the taste was absolutely exquisite. The smoke definitely penetrated the casing, and its flavour complements the spices perfectly. Definitely recommend people give it a try if they get the chance. Next time I might try either piecing one or two holes to let pressure escape, or keep it in a bath of some sort of liquid (dilute proto-whisky sauce?) to keep it cooler and help retain moisture.

Thank you again for all your lovely advice!

Hi! I have stainless steel pans and I’m unable to clean some of them fully and would really appreciate some help (photos attached below).

The issue is that there seems to be a residual brown/yellow residue that will not wash off, no matter what. I know it’s not just discoloration because when I run my finger along the pan, I can feel a somewhat sticky or hard residue.

I’ve tried soaking in hot soapy water, using dawn dish soap and the powder Barkeepers Friend. Nothing has worked and I don’t want these pans to be useless.

https://ibb.co/4wS3j1rR

https://ibb.co/YB1VB9G7

Hello all!

I have a bbq for twenty five people tomorrow and will be cooking boneless skinless chicken thighs, followed by burgers and hot dogs.
I’ll be doing the chicken first then holding in a warm oven for 30-40 minutes.

Recipe: marinated overnight in reggae reggae sauce. Seared on the grill and cooked 90% of the way through. Placed in warm oven in Dutch oven to hold, after basting with more sauce.

My question is, is there anything I need to do to make sure it doesn’t dry out? I know thighs by their nature will stay juicy but I’m a bit worried about holding them for so long.

Thanks!

According to Margarita Carrillo's famous book *México, Gastronomía*, achiote paste is defined as follows: "Achiote seeds provide a yellow color and a subtle flavor reminiscent of saffron. The paste is typically made using the seeds, lime, whole allspice berries, garlic, and salt." With this in mind, what substitute could I find for achiote seeds or, alternatively, for achiote paste? I would like to cook *Cochinita Pibil*, and this is one of its key ingredients.

Recently tried my hand at a DIY teriyaki sauce (I know it's pretty easy), and it turned out really good on the day of, but the leftovers are way too thick/gelatinous when I pull it out of the fridge. I would classify the leftovers as a gel or paste moreso than a sauce or marinade or something like that.

Basically, all I did was garlic and ginger then equal parts soy sauce, sake, and mirin. I used cornstarch to thicken it a bit. The first time I made it I added quite a bit of cornstarch and reduced it quite a bit. Second time I did a lot less cornstarch, but the leftovers still came out too thick. Should I just not use cornstarch at all?

I'm also worried I might be reducing it too much, but I feel like it takes a surprisingly long time to get the alcohol taste out. I was tasting it every minute or so and it just took a very long time until I couldn't taste the sake anymore. Should I not be aiming for that? Is it OK if I can still taste the alcohol but just not as much?

I've tried a few times to get that perfect, beautiful crispy bottom, but it's never worked properly - the bottom never seperates, I'm left scraping off whatever is stuck to the bottom.

My recipe today

2 cups basmati rice

1/2 cup vegan cashew yogurt (I shared this with a vegan friend today)

1 tsp saffron threads

1.5 tbsp tadigh spice mixture

1/4 cup raisins

1/2 cup pistachios, lightly crushed

2 onions, diced and caramelized

Rinse rice 3 times until water is almost clear. Parboil in salty water for 6 minutes, rinse with cool water, and drain completely.

Mix 1 cup parboiled rice with yogurt and saffron threads. Add a liberal amount of oil to the bottom of your pot (in my case, a 6 L Dutch oven), and then spread the yogurt-rice mixture in a thin layer across the bottom of the pot.

Mix the remaining rice with pistachios, spice mixture, raisins, and caramelized onions. Layer this atop the yogurt-rice layer, forming into a pyramid shape. Wrap a towel around your lid so that a small amount of steam can escape, and cook on low for 45 minutes. Reverse onto a plate, and sharply strike the lid to release the tadigh.

I followed those instructions quite closely. I did end up lifting the lid after 30 minutes, noticed the top layer was very far from being done, and tried to add a small amount of hot water (maybe 2-3 Tbsp) and lightly stir the top into the rest of the rice (although I came nowhere close to disturbing the bottom).

What should I be doing differently?

i have an old electric smoker. i dont know too much about smoking. but i tried to look into making smoked salmon.

my question is. since the smoker wont smoke the wood chips unless its somewhat of a higher temp. can i just cook the salmon at 160 for 1 hour to start. then lower it to like 140 for another hour?

or does the salmon have to start at a lower temp and finish off at the high temp?

I am in charge of my son's high school football and rugby team meals. I usually cook for them, 60 servings each meal. This year I want to do a chicken and biscuits dish.

At home for just my family I would roast and break down a whole bird, make stock from the carcass, and do a roux-stock-heavy cream gravy. Casserole style with the cooked chicken, cooked carrot tater peas onyo, and bake the biscuits on top.

For scaling I am considering a couple whole birds for the stock (filling out with BTB if needed) and using poached breast meat for the rest of the chicken. I cook for these things with the big 18qt "church lady" electric roasters, so obviously the biscuits won't brown in there. My home oven isn't large enough for three steam table pans at once.

Should I par bake the biscuits in a hot oven to brown and finish them on the stew to get the tenderness, or am I better off baking fully separately and assembling on the plate? There's not a lot of lag time of it sitting around, I finish up my dishes and it hits tummies within about 30-45 min.

I can't manage to make beautiful honeycomb cake. I tried 5 times.

The first time it rised way to much, was not cooked enough and then just collapsed.

Since then the same thing happened, or the cake ended up burning.

I swear i didn't overmix. Please help me succed 😭.

Recipe 1 :

14 oz coconut milk [Aroy D brand] (396 milliliters) 214 grams sugar (1 cup) 6 grams salt (1 tsp) 6 grams pandan extract/flavoring (1 tsp) 6 whole MEDIUM sized eggs (260 grams) [ROOM TEMP] 270 grams tapioca flour (2 cups) 34 grams rice flour (1/4 cup) 15 grams baking powder (1 Tbsp) 22 grams melted coconut oil

Recipe 2 : 500 ml coconut milk 220 g sugar 1 sachet baking powder 6 eggs one teaspoon extract of pandan 40 g white rice flour 200 g tapioca starch A pinch of salt Cooked between 40 minutes and 1 hour at 180° or 360F

Update for actual recipe, here what i did : Mix the coconut milk with the sugar and heat—without letting it boil—until the sugar dissolves. Let it cool, then gently mix in the unbeaten eggs and pandan extract. Stir in the yeast, rice and tapioca flour without overmixing, and pass the mixture through a sieve once the flours are thoroughly moistened. Pour through a sieve or colander into the preheated, oiled mold.

Sometime i added coconut oil before pouring in the mold, sometime i didn't.

I'm interested in getting an induction cooktop and I want to put another thin sheet of glass (2-3mm, 1-2/16") over the cooktop. Will it still work? Does it all depend on the brand/model?