Hey guys,

I’m visiting some friends down in the states (MN) for a few days and wanted to cook for them. Problem is I’m flying and I can’t transport Farmers/Mennonite Sausage from Canada due to policies and such. However I’m having a hard time figuring out what would be a good substitute other than kielbasa. I’m wondering if there are any other better options that I could possibly use that I don’t know of?

For reference farmer sausage is more peppery than kielbasa and it is not smoked.

Thank you!

I have a recipe for an apple cream tart from “When French Women Cook” by Madeleine Kamman, and the pastry recipe requires you to rub the butter into the flour to form pieces no smaller than a teaspoon, then you do three book folds and six turns, but the butter is already in the dough from the start, so it’s not a rough puff.

Is this just a flakey pie dough recipe with the addition of folds? I usually make the ATK foolproof pie dough recipe, and I was wondering if I can sub that, since the instructions are a lot clearer.

thanks in advance.

I can cook a perfect boiled egg every time. But peeling it? Complete disaster. I end up with craters and chunks missing.

I've tried:

• Shocking in ice water
• Peeling under running water
• Rolling on the counter
• Using older eggs

Sometimes it works. Sometimes it doesn't. No consistency.

What actually makes an egg peel easily? Is it the cooking method, the egg age, the cooling process, or something else?

And more importantly – is there one technique that actually works every single time? Not "usually works." I mean 10 out of 10.

Recipe:
- 250g vegetable oil
- 250g caster sugar
- 2tsp vanilla paste plus 1tsp vanilla extract
- 3tsp ground cardamom
- 4 eggs, beaten
- 300g self raising flour
- 1/4tsp bicarbonate of soda
- 110g custard powder
- 250ml shop bought buttermilk
- 1/2tsp salt

I started off by looking up random cardamom cake recipes and would take bits from each recipe to make one final one. All I can remember is that I cut the sugar amount by around half for my recipe above, as most I saw called for 300g. I dislike heavily sweet things and I understand sugar contributes to moisture but I cannot for the life of me have something that sweet. I’ve since experimented with a few different things to make it better.

I’ve experimented with using both butter and oil for the fats (150g butter and 100g oil) but for the cake I made yesterday I used vegetable oil for the whole 250g and the cake was INSANELY pillowy soft. Perfect. I also used proper cultured buttermilk from the shops whereas before I’d make my own buttermilk by adding lemon to 250ml milk. I much prefer the outcome with the buttermilk, and I of course added the bicarbonate of soda to this version.

I’d say I’ve finally tweaked the recipe to perfection but the only thing it slightly lacks is MOISTURE. It’s very soft and tender but feels ever so slightly dry in the mouth. How can I fix this? I think I will also use a bit of cardamom essence for a stronger flavour.

The batter is also a little on the thicker side.

Any tips?

Thank you all!

Hi, Im going to be making a lot of red lentil pasta and I plan on freezing it all. My university classes are starting up again soon, I have a very long daily commute and do not feel like cooking everyday. Is it better to cook and freeze the sauce, the pork meat and pasta separately or can I mix them as I usually would and freeze it together? What do you recommend? Dont know if it matters but the sauce is just tomato sauce along with some evaporated milk and basic seasonings.

I tried to make chicken mousse yesterday to stuff a boned out chicken leg and make a balloutine. I followed Adam Byatt’s recipe below but just ended up with what I can only describe as runny raw chicken cream. It wasn’t split but just not thick and pipe-able. Perhaps I didn’t whip it enough?

Is there a rule of thumb for ingredient ratios when making mousse or something to know that I may not pick up from this recipe? Some Googling around seems to show hugely varying egg and cream to chicken breast ratios so I’m at a loss - less cream or more protein is my gut feeling but would love to know if anyone has any tried and tested recipes.

FYI - everything was kept super cold throughout. A pinch of salt was added at the start but the rest was going to be added after beating. Never got there though.

Recipe:

Chicken Mousse
250g chicken breast
1 whole egg
15g table salt
750g double cream
20g chopped tarragon

Blend chicken with egg, add salt and pass through a tamis. Beat cream into chicken mousse over ice until stiff and glossy. Boudin a small amount in clingfilm and poach to test seasoning.

There is also a video of him doing this on YouTube. Not sure if I’m allowed to post here though.

I make a red wine pan sauce after searing steak maybe twice a month, and roughly half the time it breaks into a greasy layer sitting on a thin watery one. I pull the pan off the burner, let it stop bubbling, then whisk in cold butter two cubes at a time until it looks glossy, and it still goes on me. I've tried reducing further first, using less butter, and whisking harder, and none of that seems to predict which nights it holds.

I know the usual answers are too much heat and adding the butter too fast, so I'm not really after the mount-it-cold explanation. The frustrating part is that my technique looks identical to me on the nights it works and the nights it doesn't.

What's the variable that decides whether the emulsion holds when everything visible stays the same?

Am I good to just freeze them in Tupperware, can I put them in Ziploc bags, or should I be freezing them another way? They're already cut up and they'll likely be in the freezer for quite some time

Ingredients are:

• Crust
  • 1/2 Cup of Confectioner's Sugar
  • 1 Stick Unsalted Butter
  • 1 Cup of Flour
• Curd
  • 4 Egg Yolks
  • 3/4 Cup Lemon Juice
  • 1 Lemon's Zest
  • 14oz Condensed Milk

https://imgur.com/a/D5BzTFb photos of stove in question

I'd really appreciate some help with this old gas stove. The pilot lights seem way to high and heat up the stove range to the point where I can't touch parts of it for even a second without burning my fingers. Am I way off line or is this flat head screw by the front the correct adjustment for them? There seem to be two lines connecting to it that also connect to the two flames. Any help is appreciated thank you!!

I want to make Pigs in a Blanket with apple chicken sausage but I'm unsure if they would fully cook when in the oven or if I have to brown or pre cook them before wrapping and putting them in the oven.

When dry brining chicken legs, should you peel back the skin to salt under it or can you just salt the skin and the exposed meat?

We have too much lettuce left from an event, and i was wondering if i could make kimchi out of it? Ive heard about chicory/endives kimchi (i dont know how its called in english) and thought that maybe it would be doable with leftover lettuce to save it. I would shorten the resting times compared to the cabbage recipe, but I'm still worried it might turn into mush. Have any of you tried it?

I've tried using a wild boar neck I got frozen from a wholesalers. I've used this before to make a roast ham and some smoked meats, and that worked great.

Last time I tried making some grilled meat with it. I left a couple of inch thick slices whole to grill briefly, and those turned out quite tender. Not melt in the mouth, but good steak kind of tender. They were nice and browned on the outside, and pink in the middle.

The rest I turned into a bunch of skewers with marinated meat from the same cut. I made a marinade with cider vinegar and a bit of salt (and some other herbs and spices) and while the flavours worked out fine, the consistency was quite tough. As in, do I want to eat this, maybe not, kind of tough. I left the meat in the marinade for roughly 8 hours. I think the skewers had inch thick chunks, depending a bit where in the cut they came from.

I would've expected the vinegar to tenderize the meat, but rather it was much tougher. I did grill the skewers for longer, but expected it to be nicely evenly cooked and a bit more fall apart than the plain steak cut. Any ideas what happened? Did I just overcook it? Or should I have left on the grill for longer and on lower heat?

I forgot to get tomato sauce at the store today and live a while away from the nearest store so would like to save another trip if possible - can I sub my tomato sauce for a spaghetti sauce? Tomato soup?! Anything?? 🤌

Help!!

I have inherited my great grandma's Guardian Service hammered aluminum roasting pan and promised my dad a nostalgic beef dinner. I've never roasted beef outside of a Crock-Pot so I'm a little out of my realm. How long and at what temp should I go for? Do I need to wear the beef first? Any advice appreciated!

Recipe: ?

4Lbs Beef

Onion

Garlic

Salt

Pepper

Rosemary Sprig

I see recipes say to bring eggs to room temperature before boiling. But I've also seen people say it doesn't matter.

I tested it myself:

• Fridge egg (4°C): 9:15 gave me perfect sandy yolk
• Room temp egg (left out 2 hours, ~22°C): 9:15 gave me a yolk that was slightly more done, almost chalky

So clearly it does matter.

But here's my question: how much time difference should I actually account for? If I want the same result, how many seconds do I add or subtract depending on starting temp?

Has anyone done a proper side-by-side test with thermometers? I'm not looking for guesses, I want real numbers.

Cooking steaks as of lately, just got into cooking them on a SS pan, with salt and pepper, avocado oil to cook and a nice sear on each side but with my thermometer, if I stick it in it reads 140° and if I pull out slowly I get to the point where it has a low reading of about 115° is that my “middle”/ what my internal temp for rareness?

I am trying to adapt a family chicken soup recipe from a large stovetop simmer to an instant pot. I am following the general outline of Chris Young's pressure cooker chicken stock.

I am having trouble converting the ratios and total volume of vegetables to include. The original recipe includes 16 cups of water (expecting ~half to evaporate) and:

• 1 onion
• 3 leeks
• 1 turnip
• 3-4 carrots
• 3-4 parsnips
• 1 celery root
• 4 stalks celery
• 1 bunch parsley root
• 3-4 cloves garlic

Even if I reduced the volume of the listed vegetables, I'm pretty sure the ratio needs to change for the IP so I don't just end up with leek soup. I'm trying to figure out the right ratio of allium (onion/leek/garlic) to sweetener (carrot/parsnip) to root (turnip/celery/celery root/parsley root). My last test batch used 100g:25g:90g (local grocer was out of parsnip) and I got close but not quite there. I'm also trying to figure out the total volume of vegetables I should include since I need MUCH less than the original recipe.

Can anyone help guide me in a better direction?

We all know overcooked eggs get that gray-green ring around the yolk. But I realized I don't actually understand why it happens.

From what I've read, it's iron and sulfur reacting. But that's about all I know.

A few things I'm curious about:

1. Does the green ring start forming the moment the yolk hits a certain temperature, or does it take time at that temperature to develop?
2. Why does the green only appear on the surface of the yolk, not all the way through?
3. Ice bath stops the cooking, but does it stop the green ring from forming too? Or is the reaction already happening before the egg even hits the water?

Would love a proper food science breakdown if anyone here knows the details.

I have guests tomorrow and I made Julia Child's mouse au chocolat (eggs only, no double cream).

I remembered it was too sweet last time, so I put less than the 6oz the recipe calls for, but it's still way too sweet.

I am serving this in small individual glasses, and I am trying to think how to save it because its currently very heavy / rich and sweet.

I could add salt, top with unsweetend chantilly or add some berry coulis - I am a bit scared the coulis will just increase the sugar levels..

what would you do?

Sooo as a boston native who moved to the west coast im looking for a butcher that has new england style steak tips, I believe its "flap meat" is that what it asking for?

I finally bought a stainless steel pan and I thought I'd try something simple, but I still have a couple questions. I already made it and it went okay but:

1. How hot is my pan supposed to be?? The internet says heat it until some water turns into beads but I think I was waiting like 10 minutes and my water just kept evaporating immediately. I was getting impatient so I just put some oil in, thinking it should be hot enough soon. The oil was shimmering so I feel like that was good, but then I put the salmon in and it very quickly started leaking the white stuff that says its too hot. I'm just getting a lot of conflicting info here, was that too hot or not hot enough?
2. I got a really nice skin! I used to always take salmon skin off so I'm quite happy about that. The skin stuck initially but unstuck after a little bit, which is what I heard would happen. I flipped the salmon over to cook the other side, but then when I thought it was ready the flesh was sticking to the pan. I just scraped the whole thing off, but in general how do I not get the flesh stuck?

I don't have a written recipe I just searched "crispy salmon" on Youtube and watched the first couple videos. Generally just pat the salmon dry, add salt, put oil in the pan, put the salmon in skin first, let the skin unstick, flip it over.

I've tried making a basic pan sauce three times now, deglazing with wine then swirling in cold butter at the end like every recipe says. It looks fine for a few seconds and then splits into grease and liquid right in front of me, even after I pulled the pan off the burner first. I've tried adding the butter in smaller pieces and it still happens.

What was actually going on when your pan sauce kept breaking like that?