After having my post removed I wanted to check the rule I haven't followed, apparently recipe requests are not allowed: Avoid recipe requests Anything they could google, they should google before asking about here. Vague requests for suggestions as to what to make with an ingredient are included in that. We can do pairings if the question is specific. Otherwise it breaks down into general brainstorming. Ah, but see, I did google before asking and felt the results were very limited, seeing as my post is the second result on google and that many were to make ube noodles, not use them in a recip ..read more

It's been about 12 hours and I left the jar on the counter I went to check if the jar was air tight by tilting it to see if liquid came out and some did. Should I unseal and reseal, and try 180 for 30 min? I did 140 for 3 hours. submitted by /u/LonelyInfoSecAnalyst [visit reddit] [comments ..read more

so i’m planning on making a tiramisu and i wanna try the pâté à bombe method by mixing egg yolks and sugar in a bain-marie, but i don’t have a thermometer to check on the yolk’s temperature :( Are there any other ways to check it? submitted by /u/maantarrays [visit reddit] [comments ..read more

Hello all, I have a can of each of the mentioned above, and I know you can stir fry them, but for how long? How do you when they are cooked? Are they technically pre cooked? Also if you wanted to throw them into a soup (as it says you can on the can, but with no actual cooking instructions) how long would they have to cook for to be edible? Thank you submitted by /u/Empty-Language-8593 [visit reddit] [comments ..read more

I get the basic science behind why we usually leave it out. Moisture content can cause it to split hence we leave it out or use clarified butter to ensure success. But I know leaving it in makes a tastier sauce. I can get a ~40% success rate using whole butter. I wanted to know if there is anything I can do to increase the success rate in making hollandaise with whole butter? submitted by /u/BackslideAutocracy [visit reddit] [comments ..read more

So. Thank you for visiting.... I work in a restaurant of course. We've come upon an issue - never had this issue and eliminated other factors with this "jerk" one.. our "jerk-vegan mayonnaise" dip is souring. ... so context. We order a quality jerk paste (wet, proper paste/"slop"- true paste and delicious. Bagged and rubbed up for us.) no issues prior/until this batch and the prior batch (prior batch way more so. So mid/early March. We had to return it for an emergency April 20th order.) We also order a dry jerk variant from the same company. So there is history and good context xyz. We order ..read more

The salad will be - pasta (actually a unique multi-color flower shaped pasta I have never seen before and since it only comes in 8oz I was thinking of adding 4-6oz of pearl couscous since I have it and seems to fit the profile. - diced pepperoni or salami - mozzarella pearls - diced red pepper - chopped artichoke hearts - halved cherry tomatoes - diced olives - Zucchini small quarter slices - fresh grated pecorino romano cheese (could be added to the dressing) - early pinches of basil from plants I am growing from seed they’re just starting to look like they want to bolt and have the baby off ..read more

Title submitted by /u/megaluigi1392 [visit reddit] [comments ..read more

https://imgur.com/a/tGqprvM Recipe - 125 gms fat free cottage cheese, 75 gms fat free greek yoghurt, 100 gms egg whites from carton, 60 ml cashew milk, 5 gms cornstarch and 25 gms protein powder. Bake at 320F for 40 mins. Attempt 1: Did not add cornstarch. Baked for 30 mins. Kept cheesecake in the oven another 60 mins but kept door open. It deflated. Attempt 2: Added cornstarch. Baked for 40 mins. Kept cheesecake in the oven another 60 mins but with door closed. It still deflated. The images are Attempt 2. What am I missing? Please help me save this recipe. I think it's a great recipe of a he ..read more

I braised a couple beef blades in cumin, chilies, coriander, beef stock, strained tomatoes, lime juice, orange juice, S&P. Super simple quick recipe for tacos, nothing fancy. I have lots of meat left over too. Do you think the liquids could be a good base for a chili if I remove a bunch of the rendered fat? My idea of chili is beans, meat, diced tomatoes, and maybe a couple green peppers. Thoughts? submitted by /u/ToeJamIsAWiener [visit reddit] [comments ..read more