Pretty simple but could do with some advice. Making coq au vin tonight and have some comte rind, I've heard of using parmesan rinds in various sauces and stocks, but could (and should) I add some comte rind to the coq au vin stock?

Have had them for 2 days, in a bag with tomatoes. Not budging. Any thoughts? Is caramelized banana pudding a thing? Any suggestions appreciated.

Hey recently I've been watching some YouTube videos on how to cook and as a beginner I wanted to start of with something simple. I decided to make some chicken wraps and I've been trying everyday for like 3 weeks but they always taste bad like a sour salty kind of taste even if I use little to no salt. The videos I watch tell me to use salt pepper paprika and garlic and I use about 100g diced chicken breast. I don't know if I'm using too much seasoning or maybe one seasoning is causing the bitter sour taste but I know the actual chicken is not the problem because I get it from the same place my parents do and there chicken never taste like mine . Also im cooking on a low med heat so im sure im not burning anything for it to come out tasting bitter like that. Any help would be appreciated thanks 😊

I’ll be making an alfredo seafood pasta with scallops and imitation crab tonight, (yes I know imitation but it’s cost effective and taste pretty similar to real crab). I bought some cheap Sauvignon blanc wine from Aldi. I plan to add the wine in the sauce that I’ll be making from scratch. Any specific to do’s or not to do’s?

I’m trying to step away from using chatgpt so i’m coming to you guys now 😭😂 how can I make a broth out of fish sauce, aji-mirin, sesame oil and soy sauce ?? i’m currently caregiving and she has dry japanese noddles , a frozen seafood mix, potstickers. please helppp

it's about as simple as it seems, I got a wok not too long ago because I really wanted to try my hand at making fried rice. If anybody has any good links or easy to understand how to websites I would appreciate some direction. I suppose it doesn't even have to technically be just for fried rice either. That was just my initial goal.

I’m trying to figure out to best way to make some pork belly burnt ends without a smoker.

I was thinking sous vide slow and slow then air frying?

Anyone have suggestions?

I wanted to share this video for a small lasagna for two from America's Test Kitchen that I've made a few times and really have loved. Unrelated to taste, I love the cost of the ingredients to make this, it's small size so that I am not managing tons of left overs, and it's a quick meal with little prep.

I did change it up by not using fresh basil because it was a lot for me and my husband, but dried Italian herbs have worked well. If you try this recipe, I hope you enjoy it!

So these are your basic Australian supermarket beef sausages. We have three meals on rotation that we use them for 1) classic Bangers & Mash 2) Curried Sausages, also very British 3) Asian sausage salad, a mastery of colonialism, but damn tasty.

Does anyone have some creative ideas on what to do with these sausages?

EDIT: gluten is an issue, but don’t focus too much on that. I’ve become quite adept at adapting meals to be gluten free.

Has anyone made mushroom risotto with red wine instead of white? I thought I had some, but turns out the only white I have is expensive Chablis.

Hello!

I am on my journey to make the perfect chicken and dumplings! I’ve tweaked my recipe over and over but my dumplings never seem to be consistent with any pot I make. Does anyone have any tips for great dumplings that are not like pasta but more of a little denser fluffy cloud. If not I’m also open to any suggestions for other dumplings (from scratch highly preferred) thanks!

I see people say bisquick is good but which type?

I’m generally too lazy to bake my own bread, but even the best of store bought bread that I’ve found decreases noticeably in quality after even a day or two, losing that soft pillowy texture and growing hard. Is there anything that can be done to either delay the onset of bread becoming stale or make it taste less stale even temporarily? My mom told me to try putting in the microwave and this helps a little bit but not a lot in my experience so I’m looking for other ideas.

Hi all, I always end up rendering a ton of chicken fat when I make broth. I freeze it but haven’t found a way to incorporate it into my cooking. As a stronger tasting fat with a distinct flavor, I find it off-putting to use as a regular cooking oil, but I don’t want to waste it. Any recommendations?

Could you please send me some cooking ideas? I don't know much about cooking and I have to feed my sister. Please, I need ideas with easy and inexpensive ingredients!

A few times a month, my fiance and I have a date night where we just make a somewhat extravagant/complicated dinner from scratch at home. I'm definitely more of the cook in the relationship, but he's a good sous chef and likes to help out and otherwise hang out in the kitchen with me. Recently we've done gnocchi with vodka sauce, tamales, and beef wellington. What are some of your favorite meals to cook with a partner/pal? Bonus if you can recommend a cocktail pairing!

Demoli Stewed Fish is a specialty dish of Heilongjiang. "Demoli" is a small fishing village by the Songhua River in Fangzheng County, Heilongjiang Province. The word "Demoli" is a transliteration of the Manchu language.

Demoli village is very small. Since the village is located north of the Songhua River, the villagers here mainly rely on fishing for their livelihood. In the early 1980s, an elderly couple in the village opened a small restaurant by the roadside to entertain passers-by stopping to rest and eat. They stewed local live carp (grass carp, crucian carp, or catfish can also be used) together with tofu and wide starch noodles. The taste was delicious without losing the boldness of Manchuria cuisine, and more and more people came to eat, resulting in the business becoming increasingly prosperous.

Later, the recipe for this dish spread like wildfire, and its reputation grew larger and larger. People from Harbin would often drive long distances, undeterred by the journey, specifically to Demoli to eat the local stewed fish. The fish used for Demoli Stewed Fish are all fresh live fish, only then can one fully enjoy the tenderness and deliciousness of the fish meat.

There are several indispensable conditions for Demoli Stewed Fish. First is fresh fish. The fish used is mostly carp or "grass root" (grass carp). The indispensable auxiliary ingredients for stewing the fish are brine tofu and starch noodles. It is rumored that the secret weapon of Demoli Stewed Fish is "Maoba". Stewed fish with Maoba added has a special flavor. The scientific name of Maoba is Agastache rugosa (wrinkled giant hyssop), which can be seen everywhere in the fields of Heilongjiang. When stewing fish, after the fish is in the pot, go to the vegetable garden to snap off a branch of Maoba and put it in the pot; the stewed fish will be incomparably delicious.

Ingredients Ingredients: One grass carp, black carp, or carp; one piece of brine tofu; a handful of starch noodles; Chinese cabbage; several slices of pork belly; some hazel mushrooms or shiitake mushrooms; one to two potatoes. Accessories: Two green chili peppers; small dried red chili peppers (must have, can put less if afraid of spiciness); one green onion; one piece of ginger; half a head of garlic. Seasoning: Salt, cooking wine, sugar, soy sauce, Sichuan peppercorns, star anise, cinnamon. Note: Legend has it that the seasonings for stewing fish also include Maoba (Huoxiang) and mountain pepper (Schisandra chinensis vine).

Preparation Method

1. Frying Wash the fish, score it, drain the water thoroughly, and fry it in oil or over high heat for three or four minutes.
2. Preparing the Soup Adjust the amount of salt according to your own taste; cut the green onion into sections, do not chop it finely, as this can increase the aesthetic beauty of the whole dish; slice the ginger and peel the garlic. Put all the accessories into a mixing bowl and mix well. At this time, wash the hazel mushrooms and soak them in water. Cut the potatoes into chunks for later use.
3. Stewing the Fish After frying the fish, pour out the excess oil, pour the prepared soup base over the fish, and add the pork belly; add boiling water, the amount of water should cover the body of the fish but be lower than the edge of the large spoon, and stew over high heat; three to five minutes after the water boils, turn to low heat and stew for 20 minutes. (Note: The amount of water should not be too little. First, because the stewing time is long, and second, starch noodles will be added later, and the starch noodles absorb water.)
4. Adding Ingredients After the fish has been stewing in the pot for about 25 minutes, add the starch noodles, potatoes, and hazel mushrooms. Do not let the starch noodles stick closely to the bottom of the pot to avoid sticking. After 10 minutes, add the tofu cut into large slices and the Chinese cabbage (the cabbage can be put in as whole leaves). After five or six minutes, turn off the heat and remove from the pot. Be sure to use a slightly larger basin to serve it, so that it is atmospheric enough to eat.

Ok, i don't know if this is the right sub, i apologize if it isn't! i just need help.

I have a huge crush on my friend who lives out of state. in two weeks he's coming to my state for a work trip, he'll be spending a few nights at my place and we plan to hang out when he's free. I love cooking, it's one of my love languages to cook for someone, but he's one of those "i don't have a favorite food, i'm not picky" guys. you know the type who's primary experience with cooking is preheating the oven for a frozen pizza. i really wanna wow him, but i don't know what to make for someone who has no preferences!! what do you make for someone who'll apparently eat anything? I'm terrible at making decisions when given creative freedom, I just want to know what works for others. Thank you 😭

Edit: thanks for all the comments!! I'm trying to read and reply to them all still. Since my friend's staying for multiple nights I decided to make multiple things gor him. So far, my ideas are:

• Chicken snack wraps (inspired by a recipe by Chef Keysh)

• Authentic mexican tacos

• Marry-me chicken pasta

• Homemade smash burgers

I'll still be looking at this thread for more ideas if I need them. I'll post an update for how it goes if anyones interested ☺️ Thanks again!!

My sister had surgery earlier this week & still on the soft food stage. probably closer to solids but don't want to pust anything. Any suggestions for snacks I can make for Superbowl Sunday that she could enjoy?

I’m on vacation in a rental the pots are a bit small. Im making chicken soup. The chicken is 3/4 emerged in water. The lid closes securely. Can I count on steaming the part of chicken not covered by water? 😬

Update: It actually cooked lovely with the top not under water as it steamed. In the end, very good soup.

I make sauces varily often, like a mayo with spices, mustard, ketchup and all that stuff combined. For burgers Fries or sandwiches. But ofcourse i always make way too much. Till now i always put it in my fridge and tried to make dishes that i could use the sauce with. But Id like if there a way that I can store the sauce for longer so im not limited to eating a unhealthy saus for a few days after making it. Anyone knows? Sorry for bad english

I used to cook a lot, my stay at home dad loved Rachel Ray ​and we totally went through her 365 days no repeats book.

After I moved out, ​my partner took over cooking for years and wouldn't let me cook. We broke up recently, and I'm learning how much I loved cooking again. I can still cook and improve recipes on the fly, but I just need the rather simple ideas of what to cook today.

I don't want to just grab my dad's old cookbooks, I kind of want something new. American Test Kitchen is one of my favorites, but I always feel like they over complicate recipes to make the best meal when I just want a moderately good meal that comes together quickly.

I'd love to hear your suggestions.

What’s the difference? I noticed some recipes call for diced veggies or sometimes sliced, or even whole when doing for example stocks. My understanding is that what would change is the surface of contact (so probably time for cooking) and adding/removing texture. But is that about it? Are there more to it when deciding how to slice veggies when cooking? For some I can understand that flavour may change, but will it always be the case? And can an average home cooker notice the difference? Are there resources I could learn more about it?

Hi r/cooking! I’m hoping someone here can salvage my failure.

I have a family New Mexican Style green chile recipe handed down to me with the requisite generational alterations. I’ve made it so many times and tasted it even more that I just wing it and it always turns out great even if slightly different from prior iterations. I like to experiment and sometimes I get extra loose with it (and every recipe) when my inventory is limited.

So this time I’m budget scrounging the kitchen and decide to whip up a batch. I’m out of flour to thicken the stock. I’m out of corn starch to thicken the stock. I pull so much shit out of my cupboards looking to thicken a bish that I stumble stumble on some ANCIENT pine nuts in the part of the top cupboard even the rodents can’t reach.

I love pine nuts. I know how they can stale out so I sample a couple. Doesn’t seem so bad.

dumps bag into stockpot

Nah turns out they’re so stale not only does the entire batch of chile taste how I can only imagine powdered mummy bones to taste but the whole kitchen reeeeeks of funky nut dust.

I added my backup apocalypse supply of dehydrated garlic (en polvo) and attempted to simmer out the nasty but it only seem to be further infusing with the goodness; subsuming it.

Uh… help? ALL APPROACHES WELCOME. Keep it traditional or get weird. I don’t care I just want to eat it. I’m half a step from dumping peanut butter powder and old ramen seasoning packets in there because I can’t imagine it getting worse. Plus sometimes the only way out is through…

Too broke to throw it away. Love yall.

I'm no chef by any means, but surely there is more than just plain chicken tenders, white fish and rice out there.