I pretty much exclusively use chicken thighs or full chickens these days because I’ve had too many bad experiences with that unfortunate chicken breast texture. Usually they’re done chopped in sauces but sometimes just seasoned and baked/ air fryer baked.

I use bone in no skin, boneless with skin and boneless no skin depending on the day.

The thing is I like them quite well done. I’m not sure if this is blasphemy or normal enough but I don’t really like the gelatinous texture of just cooked chicken thighs and they’re great for staying flavourful even when well cooked.

Are chicken thighs usually treated like other cuts of meat or chicken breast and you’re supposed to just get them to temp or are there others who like them as I do?

Hey so I made some pickles two weeks ago (cucumber & carrot) by putting them in a water-vinegar-sugar-salt mix (found the recipe online)

And I stored it in the fridge after a day bc i was worried it would go bad.

I tried using it for the first time last night but when i opened the jar the liquid was sizzling and it didn't smell like pickles just wet bad vegetables.

Is that the pickles going back or just a step in the fermentation?

what for you is an underrated or less popular semi-hard, or hard cheese that deserves more love? ive recently been using honey goatmilk cheese for pastas and salads and have only gotten good reviews from my picky-eater husband.

what’s yours?

Follow up from my last post. I made pasta sauce with a jar of salsa verde and all the usual things you put in traditional pasta sauce. It's a little sour and a little spicy, but it's pretty good. Maybe try it?

If you're just going to comment that I'm an idiot that should stop cooking and jump in front of a bus again, save it.

we buy this hamburger meat EVERY WEEK and just recently i’ve noticed it smells like vinegar or like pickled beats or pickles in general etc etc. my boyfriend smells it too and we threw away a few packs in a row but after the third pack that smelled the same, we cooked and ate it and we’re perfectly fine. it still freaks me out as i have ground beef in the fridge thawing for a few days and im genuinely trying to smell test to see if it’s gone bad or not but all i smell is the sharp smell of vinegar or pickled vegetables or something. again we have eaten the meat when it’s smelled like that and it was fine but i cant ever decipher if my meat has gone bad because of this reason. I asked my mom and she said that is not normal and that it’s probably bad but once I explained that we have eaten it after we threw multiple packs away and it tasted fine and didn’t make us sick, She said maybe we were something called super smellers?? any input y’all?? sorry if this is wonky at all, I’m using Siri to type while I’m over the pan cooking my beef LOL

EDIT: since it won’t let me add a photo, here’s the link to the meet. It is from Walmart and it is extra lean 96%. https://www.walmart.com/ip/18889363492?sid=160541BF-00A2-4550-8F17-83ABA37653CC

Teller a friend, asking for a friends.

Matcha Cookies

I would like to make matcha cookies. An example is linked above, though I might not make that specific recipe. I currently do not have vanilla extract, but I do have almond extract. In general, can I substitute almond for vanilla in baking recipes? Or do I have to go out and buy Vanilla Extract?

50/50 ground beef and pork. We get it at Smiths(Kroger) - $8 for 2 lbs. Much tastier grilled burgers, great for meatloaf, and perfectly “substitute-able” in any ground beef recipes. Shepherd’s pie (ok, traditionally ground lamb), American goulash, casseroles, taco night, meatballs…

Pretty much the only ground protein we buy anymore. But we do home-grind chicken, 50/50 B&S breasts & thighs.

I have recipes that say for example "marinate for x hours, or overnight". Or this one "soak overnight".

But what do I do with it until I start cooking? I cook for dinner, so the meat will have marinated for 24 hours, and the peas I'm soaking overnight will be soaking for 12 hours and then what until I start cooking at 5p?

What do you do with the food in between?

hello all, I'm looking for high quality (non-gmo) dried hominy and haven't found too many good options online. i realize the price point may be high for what I'm looking for, but do y'all have any suggestions on where I could source this item? located in US (California) in case that matters. thanks in advance for any leads!

Can someone please give a TANGY, not sweet, yum yum sauce. Even better if it's from a restaurant! Thank you!!

Shallots confuse me. They're like a big garlic with only two cloves. When you see a recipe that calls for a shallot do you put in both of the cloves, or only one? Garlic recipes distinguish between cloves and bulbs, but shallot recipes never seem to. And shallot halves can be pretty large, so doubling that if the intent is only one of the cloves could be a big taste difference. How do you interpret a recipe that calls for one shallot?

Can anyone advise if slowly pot roasting and then colouring on hob works - trying to get a cheapish meat and make it really juicy.

I have a thermometer - cooking Sunday lunch for a chef this week.

Some recipes colour before roasting

I’m growing blue Porterweed in my yard right now and would like to try it in a recipe. I tried googling some recipes but have found nothing. I was hoping to try it in a soup

Hello! I have been cooking for 6 years now. I learned how to cook when I was plantbased but now I eat meat and am learning how to best cook meat! Something I've noticed is every recipe I've made with shredded chicken the chicken texture is kinda dry and chewy. Is that normal for shredded chicken breast or am I doing something wrong? 😬 I made flautas Ahogadas and tinga de pollo both with shredded chicken breast and the texture was just not great. I tried boiling chicken then shredding and crocpot then shredding and both have the same result. My mom said thats just how shredded chicken is but then why is it so popular!! 😂

Sounds dumb but even after I explained it to my partner she understood. I'm left handed and hold the wok handle in my right hand and whatever utensil in my left so whenever I pour things out of said wok I turn it so the left side lowers. Because of the universal law of lefty loosey righty tighty that means the wok handle tends to untighten whenever I turn the wok

just a silly thought I had and I doubt there is a ned flanders style store catering to me in my area though haha.

I marinated defrosted tilapia filet this afternoon and cut up potatoes and put them in cold water. Both are in the fridge now. I planned to make it tonight but looks like it may not be possible. Will they be good until tomorrow? It’ll be a bit over 24 hours before I can cook them. The fish is also marinating in some heavy spices (cumin). Will they be ruined/somehow TOO marinated if I leave that long? Then there’s the whole issue with the potatoes in water. Not sure what to do.

Hi friends. I love to prep a bunch of things on Sunday for the week that are easy to grab and eat, but I find I’m falling into a pattern. I tend to do a baked good (cookies or a quick bread), a quiche, a soup, and either a pasta salad or a dense bean salad. I’m bored of this pattern. Anything else that holds up well in the fridge and is easy to reheat or eat as is? I feel like I’m missing some obvious things. Mostly looking for breakfast, lunch, and snacks, as cooking dinner is a pleasure of mine.

Attempting Hazan's Roast Pork with Vinegar and Bay Leaves.

Searing stage might have been more of a shallow fry in butter.

...I'm sure it'll be fine...

Right?!

I'm currently cooking a small, and thawed, chicken breast on high in my small crock pot for about 3-4 hours on high.

I've also done this in the past on low. But sometimes I'm kind of in the mood for chicken breast vs. thighs in terms of flavor.

I have lots of herbs like mint, curly parsley, and coriander that’s going kinda sad in my fridge and don’t know what to do with it 😭 any ideas? maybe something I can put into the freezer?

I want to buy the lady of the house a present and she has mentioned food processors/mixers a few times.

I have been looking at options and don’t know what to get - budget is around £500-ish but can spend more if needed. I want to ideally buy something that is versatile and allows her to do her cooking/baking etc. Although she doesn’t do much baking!

So far i am torn between a Kitchen Aid mixer and buying a food processor attachment with it or buying the top Ninja processor. Ninja seems more high-tech but I think KicthenAid is a bigger brand-name and more aesthetic.

Please help a brother out!

Disclaimer: I'm on mobile and English is not my first language.

I'm honestly feeling pretty gutted right now.

I've been making some jam for the first time in my life; it turned out too runny so I purchased apple pectin as I've heard that it's a good thickener. For ~500 ml of jam I used 5 gr of pectin mixed with sugar, add it as the instructions on the pectin jar say: add it gradually while heating the product and mixing it. I let my jam boil for ~5 minutes, removed the foam, the foam I left on a small plate cools and thickens the way I want it to; it's not runny anymore, yay!

So, elated beyond myself, I poured my jam into cans as planned, cool them in room temperature and put them in the fridge (4 C) to finish cooling down and thicken further.

Except for that the jam I put in the jars is still too runny.

It's been more than 5 hours in the fridge now, and I've bought small jars (100 ml each), so they should have cooled down evenly at this point, no?

I don't get what went wrong and can I still fix it somehow? I have more leftover pectin-less jam so I can continue experimenting but I just don't get why it didn't work in the first place if the jam removed with the foam thickened nicely and the rest of it didn't 🫠

I’m currently in a country where I don’t speak the native language, I was in a rush at the store and bought what I thought was normal milk but turned out to actually be buttermilk. Now I have a whole liter of buttermilk that I have no idea what to do with, and I live in student housing so I’m a bit limited in what I can make: I’d rather not do any heavy duty frying (so no buttermilk fried chicken), and the only baking dish adjacent thing I have is a very small Bundt pan. Otherwise I’ve got sheet pans and typical pots and pans

Any ideas? I also am only cooking for myself, so like I could make buttermilk ranch but that would be way too much ranch for me lol

I need plastic at this time. But they all get that gross white crud on them eventually.

Rubbermaid brilliance stays nice looking but the rubber seal can be hard to open.