I used to think putting bread in the fridge was a culinary sin because of staling, but I read about the scale of global bread waste the other day and decided to try it. With a tight bag clip to prevent dry-out, the fridge completely stops mold. When you want a slice, a couple of minutes in the toaster completely reverses the starch retrogradation and makes it taste fresh out of the oven.

I guess how can you make french onion soup but without the onions? Like the flavor of onions is great and essential to the dish obviously, but it’s a texture thing. I don’t want to strain out the onions completely, but is there a thing where chunks of onion aren’t a part of the dish and it’s like puréed in there?

so my moms delivered me a package from Kuwait, and it took 3months to finally get here and she also put clothes, soap, perfume, (and my non stick pan) in the large box. so i have a problem now that even if I wash it up 10x the soap/perfume scent is still there when hitting up. my mom said I should boiled a water, but still is still there. what should I do? thankyou for answering (sorry for my bad English)

This book will make you a better cook.

You will understand how salt, fat, acid and heat change food.

hi, the title basically sums it up but i’m a dumb sixteen year old and i want to make sure that this won’t kill me or give me e. coli.

[Edit: thanks everyone for all the advice. I tried the saute and then add a goodish amount of liquid up front method. Not only worked well, it worked quickly. Only took about half an hour.]

I want to get them to deep brown and can never get past yellow, even with long times and low temperatures. I have a gas stove, cast iron skillet and dutch oven, plenty of other stovewear (both non-stick and stainless) a toaster oven, an instant pot, a Ninja 3-in-1 crockpot, a more traditional crockpot, and all the time in the world.

Thank you in advance.

My double wall oven broke and Im about to replace it. Im not sure what feature I should be on the look out. I do like broiling steaks, roasting meats. I use my little air fryer a lot but im ignorant to if having that feature or is that just called convection on an actual oven.

I’m curious about how we all break out of our food ruts. I, myself, have recipes/dishes I rotate through because they are familiar and part of my culture.

But what was the exact trigger that made you do it?

And what was the hardest part about making it happen?

For me, I am willing to venture out because of that lingering craving from traveling. And the difficulty is mostly finding which specific recipe to trust because I fear that could majorly mess up my whole effort. I usually end up mixing a few recipes into one. (Is that normal approach?)

Keen to hear your stories!

Hi all, I'm finding I can never simmer anything on my gas cooker, no matter what regular pans I use, the heat is always too high, no matter what ring on the hob I use, on the lowest setting. Everything just boils. Generally using steel or aluminium.

If I were to invest in one good heavy copper bottomed pan, would it make much difference or is there something else I could do? The oven is a standard Hotpoint oven by the way.

Any help would be greatly appreciated!

Was "taught" a recipe in my dream last night, but obviously it was vague: bananas, a red onion, and a tomato. Slice the bananas, but keep them in their peels. Dice the onion & tomato, and stuff them between the banana slices. Wrap in foil, cook in fire. (I woke up at that point).

I dont have a functional firepit, so I'm going to roast it in the oven instead, no foil just keeping it inside the peels.

My main two questions are 1) should I saute the onions or tomatoes before stuffing & roasting, or will they cook at a close enough time to the banana to just put all in raw together? And 2) what could I add for seasoning to give it the best chance of tasting good? I have never cooked bananas as savory before.

Thank you for any advice or suggestions!

Sold by kohls. Any good?

https://www.kohls.com/product/prd-7868719/denmark-tools-for-cooks-stoneware-casserole-pan-baking-dish-with-lid.jsp?skuId=66110811

I got a cheap bottle of salsa dip sauce from the supermarket and because am trying to save on grocery money I figured I could use it as an alternative to cooking than tomato puree with shakshokas or pasta, what do you think?

It never works for me, there's never enough far rendering out, water just sprays everywhere and makes a mess, I hate it

I've been getting frustrated at online recipes having what appear to be absolute bonkers cook times for the temperatures and meats being used.

For example, I've found a happy place with salmon fillets (not frozen) by cooking at 350 for 25 minutes, but then I come across some wackadoodle recipe suggesting I burn it at 400 for half the time.

Worse, I run into chicken breast instructions that would leave me with raw chicken if I followed their instructions. My rule of thumb for these is 40 minutes at 400 with the cook time adjusted for thickness. When I'm instructed to cook it at 350 for 30 minutes, I know the author doesn't know what they're talking about.

Are people just making stuff up using AI and then everyone else is upvoting even though the results would be a disaster?

Is there a reliable guide somewhere for general cook times and temperatures? I'm well aware that times and temps can vary widely based on thickness, quantity, etc., but I can't help thinking there's a rule of thumb around these things that can be relied on (such as the 3-3-2 rule for steak).

Hi, I've about a kilo of dried basil, that I've used with butter, olive oil and tomatoe pasata. Is there anything else I could use it with?

Hello,

I’m still pretty new to cooking on stainless steel and the one dish I love to make uses sausage. I cut them into coins and cook them on a pan. I always struggle with them sticking. I’m doing all the basics such as the water beading trick and making sure the pan is line with oil pretty well. I know it’s good to have some fonds or whatever in the bottom but it sometimes just gets too burnt and when I deglaze it makes the sauce taste worse.

Any tips would be helpful.

Thanks!

So i asked a question on here about a very very fine strainer to remove seeds from my berry syrup. And alot of people answered, thank you!

However it was mostly split between 3 different products i had never even heard of before. Cheese cloth, jelly strainer, chinois.

Now idk what the major difference are between these and which I should choose. Im looking for an extremely fine strainer, but one that doesn't need me to sit there and baby it ig if I had to pick one. And can strain things thick like syrups, jelly, custard etc. Basically a very versatile one.

Which should I pick?

I'm making my own vanilla extract for the first time. I have the jars/bottles stored in a dark place in my pantry, however, when I looked at them today, it looks like the alcohol (vodka) has gone down a bit. Do I add more? If I do will that throw off the ratio I had originally? I've never done this before.

EDIT: I am a doofus! I looked at my jars again. They have not lost liquid. I tried putting making the extract in pint jars at first but the liquid came right up to the top and I couldn't put the beans in too. So I switched to jars that hold 24 ounces. So um, yeah, the jars do have the right amount of liquid in them--the 2 original cups plus the covered beans. And all the extract is a beautiful color!

I’ve been making pizza at home on weekends and my current oven struggles to get the crust the way I want. I usually make a simple dough, let it rise for a few hours, then bake it with tomato sauce, mozzarella and whatever toppings I have around.

I’m looking for an oven that would work better for homemade pizza. What temperature and oven features should I be paying attention to? Thanks for the help.

Hey all, trying to incorporate more vegetables into my family meals, but they get old pretty quickly and my kids are already bored of salad, carrots and green beans. Any ideas???

ETA: Thank you so much for all the suggestions, I have a lot of stuff try out!

I was making my favorite black caviar lentil sausage soup recipe today and when I opened the Cento San Marzano tomatoes and tasted them, they were really sour. They looked fine, but did not have a good taste. I’ve noticed this the past couple of times I’ve used them and found this on a different thread. Have other people noticed this?

https://www.reddit.com/r/Costco/s/VtBTUm8Oh2

It‘s not a typo—culantro is a much more powerful version of cilantro.

Blueberry Jam Cake
by Christie Moorison at America’s Test Kitchen

Wet
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla
Dry
2 ¼ cups  cake flour
1 ¾ cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons softened unsalted butter
Jam
½ cup granulated sugar
2 tablespoons pectin
pinch of salt
15 ounces (3 cups) frozen thawed blueberries 
1 tablespoon fresh lemon juice. 
Frosting
1 ½ cups confectioners (powdered) sugar
8 tablespoons unsalted butter, cut in 8 pieces
8 ounces cream cheese, cubed & softened
2 teaspoons vanilla
¼ cup reserved blueberry jam

Grease and flour 3 (8 inch) cake pans or 2 (9 inch.)and  line with parchment paper. 
Preheat the oven to 350° with the rack in the middle position. 
In a bowl combine wet ingredients and give a stir to incorporate, set aside. 
In a stand mixer, combine the dry ingredients, turn on low speed to combine. 
Next, we’re gonna do a technique called reverse creaming where you add the butter into the flour mixture. 
Turn the mixer on low speed and begin adding butter one piece at a time until all the butter is incorporated.
The butter should be about the size of small peas, about 1 minute. 
Add half the wet ingredients to the dry, mix on medium high speed for about one minute until it starts to look light and fluffy. 
Add the other half liquid and mix on medium low for 30 seconds. 
Give a final stir with a spatula to well combined.  
Add batter evenly to each cake pan. 
Bake for 18 - 22 minutes. Half way through we’ll rotate & move them around. We’re looking for a nice golden top and for a toothpick to come out clean. 
Remove pans from oven, let sit on a rack to cool for 10 minutes. After the 10 minutes, remove cakes from pans to cool completely, about 2 hours. 
Jam
In a fruit processor add sugar, pectin, and salt. Run for about 3 seconds to combine. Add blueberries and pulse 6 times to break down the berries a little bit. 
Transfer the mixture to a medium sauce pan. 
Heat over medium heat for 6 - 8 minutes. We’re looking for it to start bubbling. 
Take off the burner and add lemon juice. Allow to cool. 
In a measuring cup add 1 ⅓ cup of the sauce to use as the filling between the layers of the cake. 
Cover and put in the refrigerator for 3 hours. 
Put the remaining blueberry sauce through a fine mesh strainer.  This is going to be used to color the frosting. It does not need to be refrigerated.

Frosting
In a bowl add powdered sugar, butter, and cream.  Mix for about 3 minutes until light and fluffy. 
Add cream cheese one piece at a time to well combine.  Add vanilla and 2 tablespoons of jam to the frosting. Mix on medium high for a few minutes. Stir frosting with spatula to combine.  
Transfer ⅓ cup frosting each to 2 bowls. 
Add 1 tablespoon to one bowl of frosting and 1 teaspoon to the other bowl. 

Assembly
Add ⅔ cup blueberry jam to the top first cake layer. Smooth out from the center almost to the edge. 
Add the second layer and continue as the first layer. 
For the third layer, turn the cake layer upside down, so you have a perfectly flat top layer.  
Add a crumb coat.  This is a thin layer of frosting, start with a side and go to the top in case any crumbs into that first layer. 
Refrigerate the cake for 30 minutes to firm up the crumb coat so you can finish the final layer of frosting. 
Dividing the cake into thirds, starting with the bottom of the cake, use the darkest frosting. Next mid level purple frosting, and finally the top third and top with base frosting. 
Using an offset spatula start at the bottom and rotate the cake around going all the way to the top should be about six layered swirls. This will give the affect that the cake transitions from a darker purple up to a light purple on the top.
Do the same on the top.  Starting on the outside, rotate the cake, moving into the center.  
Place cake in the refrigerator for at least 30 minutes before serving.  

Video
https://youtu.be/bGltCOfnG_8?si=BowoD2bUBHFIEUCO