Hi there. I’m hosting a family dinner Friday and am smoking pork tenderloin. I’ll likely to a berry chipotle jelly coating. What two sides would you do with it? It needs to be something I can prep early morning then heat up at dinner.

Thank you!!

There are so many lasagne soup recipes online but I need a tried and true banger of a recipe, please! Hosting friends and it sounds so cozy to welcome them with a warm
Bowl of soup.

I would like to put some potatoes, carrots, onions and brussel sprouts underneath the wire rack. I am both worried about them burning and being soggy. I saw some recipes that said not to season or put any oil, and some the opposite. Some recipes said to put water or poultry stock to prevent burning. Some recipes said to put the veggies in later, but I dont want to mess with the turkey by opening the oven. Thoughts?

This is my first time buying Zaatar and I was overwhelmed by all the varieties. Below are the ones available in my local store in Canada:

• Tamam Zaatar
• Green Thyme Mix by Alahlam
• Green Zaatar by fourseasons
• Zaatar Lebanese Extra by Daaboul Sons
• Mixed Lebanese Thyme by Ossraty

Also, thyme is listed as an ingredient. Is this thyme same as the one Canadian supermarkets sell or different one from middle east?

Hi, have a dinner party coming up. Making a Chinese feast including twice cooked crispy skin chicken. Problem is I need to deep fry two chickens, possible 1/2 at a time. Can I use the oven to keep the finished pieces warm without drying them out? Or should I do something else? The goal is to keep the meat juice and the skin crispy while the rest cooks.

We also have an air drier toaster oven if that would be better.

Thanks

ETA: CRISPY!!! I am not making CRUSTY skin chicken 🤦‍♂️🤦‍♂️

I was at a local Asian grocery store that had whole mature chickens and whole half mature chickens, in addition to the standard whole chickens. I decided to pick up one of the half mature chickens to make for dinner tonight. I'm assuming that it's going to be a little tougher and stronger flavoured than what I normally purchase so are there any adjustments I need to make to how I roast it in order to have a good final product out of it? It's 5.5lbs so bigger than the typical broiler/fryer chickens I cook.

Which Zojirushi model would you recommend for someone who 99% of the time cooks brown jasmine rice with the occasional batch of sushi rice? We normally make 4 dry US cups worth of rice, but could be open to a smaller model if needed. I know there are the $60 models, but they don’t appear to have any settings for what type of rice you’re cooking and am worried they wouldn’t do brown jasmine rice well.

We’ve been cooking rice in our Instant Pot for many years now, but every time we go to a friend’s house that has a rice cooker, the rice is just sooooo much better. Looking to pick up a Zojirushi this Black Friday.

I don’t normally cook pork. These pork chops are almost 2 inches thick. What type of recipe would you recommend (e.g. baked, braised, slow cooked, fried, broiled, etc)? I don’t have a grill. Should I Sous vide?

Hi, I’m new to the subreddit and I am in the process of upgrading a lot of tools in my kitchen and I’m looking for advice about food processors. I am sick of hand grading cheese and cutting onions so I’m looking for a new food processor. I’m thinking about the Breville 16 versus the ninja food processor or if you have any suggestions for a better one, please let me know.

But I only have a 10 inch cast-iron skillet. I don’t own a wok. The idea I have in my head is a basic stirfry using ground turkey as the protein. How would I go about this? Thank you.

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.

Hi, I'm about to make my first homemade brine for corned beef. I've got a nice 4lb flat cut of brisket. I've also included a photo of the ingredients I currently have on hand, but I'm willing to change those, of course.

A lot of the recipes I've read call for brown sugar and cinnamon. But I don't particularly want my corned beef to be sweet. I think I prefer something more beefy, savory, almost smokey? (I plan to use most of it for corned beef hash)

What do I lose if I don't use the brown sugar? Do I need to substitute something else to fulfill a specific function of the brown sugar? Also, my instincts are telling me to throw some dill in there, but I haven't really seen it in any online recipes. Do you guys think the dill will help or hurt the brine?

Ingredients:

https://imgur.com/a/XSekDfu

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 am visually impaired and no longer drive, so I have been having my groceries delivered. It is wonderful to have this option. However, I have noticed that it is not unusual that if I have canned food, at least one of the cans is dented when it gets to me. My mom always acted like a dented can was dangerous to eat from so I never know what to do. It’s very likely that the person doing the delivery was just not careful and knocked it against something else and dented it themselves. Is there something I should be worried about?

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?

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.

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 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!

Last night I tested making caramelized onions using the sous vide. The results were quite good and very little actual effort.

I diced the onions, lightly salted, and cooked till translucent. Pulled off the fire, sprinkled with basalmic, vac sealed and into the sous vide at 195 for 12 hours.

Product retains a bit of moisture which I reduced off quickly in a pan before use.

Jammy and beautifully sweet.

Results were 9 out of 10

Effort was 3 out of 10

I think this would freeze very well too right out of the sous vide.

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

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?

Teller a friend, asking for a friends.

I moved into an apartment, and I don't have much in the way of food. My friend helped me out in the best way he could as a broke college student and gave me some canned beans and ramen. I know what to do with the can of chickpeas, but the can of black beans and the bag of lentils idk.

Any very simple recipe ideas?

i have an instapot pro that i bought back in 2022 and have never used, i was wondering how feasible it is to use it for a perpetual stew, i dont cook much if at all and want to try a perpetual stew as it sounds like a low effort way to have home cooked food. (i last cooked mac and cheese over a year ago)