I am making chicken chasseur submitted by /u/Luxerain [visit reddit] [comments ..read more

I like to chew toothpicks + I view it as my form of gum (I hate gum). At first I found these tee tea flavoured toothpicks but they use essential oils and people were saying they're not safe. Then, I thought to use food grade essential oils but remembered that essential oils aren't to be digested. Then I looked into extracts but not sure (plus not a fan of having alcohol in them for whatever reason). Then I looked into something like an orange blossom water to soak toothpicks in. Ultimately, I'm not sure, any suggestions? I'm from Australia if that helps in anyway (Oh and I don't really like m ..read more

Had a Superrrr fatty pack of bacon and decidedt i would trim up the half pack I required for my breakfast lol, can i just put the dish of fat in the oven on low or would it be better to fry it in a pan? Looking for any suggestions, thanks ! submitted by /u/tradiethoughts [visit reddit] [comments ..read more

Hello! As the title suggest i am currently making my own baguettes for a bbq tomorow, now i wonder if the bread wil stil be fine and tasty within 24h of being made, wouldn't want to give guests stale bread! Currently i am stil at the rising of the dough. submitted by /u/Big_Bumblebee6815 [visit reddit] [comments ..read more

Doing my first buttermilk brine. Does it matter if the cutlets are in a container overlapping a lot? Im thinking the surface area needs to be in contact with the brine, but they’re also super thin so will it make a difference? Also, do you need to dissolve your salt in the water/milk first when making a brine? submitted by /u/Tight_Hunt_9927 [visit reddit] [comments ..read more

Hello friends I have started to search for a new pan and came across two types: • Stainless steel tri-ply with aluminum core (3mm altogether) • 5 ply with a copper core sandwiched between aluminum with the stainless steel outer shell (3mm altogether). I am wondering if there is any difference in performance and whether it's worth going the extra to pay for 5 ply with copper core instead of 3 ply? Thanks! submitted by /u/chanal05 [visit reddit] [comments ..read more

Hey all, I’m lactose intolerant, but with so many lactose-free milks out on the market these days, I figured I could still indulge in a homemade Thai iced tea now and again without the need for Lactaid pills (I use super strength ones from Germany; American ones don’t cut it) if I just made my own condensed milk. And hey, the recipes all look pretty simple! So I pick one with a video so I can check the consistency visually, gather up my ingredients (including lactose-free butter; an earlier attempt with ghee really did not go well) and gave this a whirl: https://dontwastethecrumbs.com/homemad ..read more

I have marinated beef with some sauce and other seasonings 3 hours ago and decided that I want to have more tomorrow so I’ll have to marinate more so I got a fresh batch of un marinated beef, and put it in the batch that was already marinating and theyre all mixed now with different marinating times, is this gonna affect the taste of the dish at all? What will happen? submitted by /u/Global-Investment-72 [visit reddit] [comments ..read more

I pretty much cook a nice semi prepped meal every night after work and when your trying to throw together an ensemble of different dishes like vegetables, a meat protein, and side item I can easily get off with the timing of everything cooking out precisely together for the start of the meal. How do you manage the process solo to try and have all these different items with different cook times all come together for the meal without something getting less than at ideal temperatures and doneness? submitted by /u/nikonat [visit reddit] [comments ..read more

Hello, as the title says, I have histamine intolerance and can't have anything fermented, aged, high in iodine, certain foods, etc., but I really miss foods like kimchi. I'm wanting to make a fresh Cucumber kimchi or Cucumber kimchi salad (can't have cabbage), but almost all recipes have either fish sauce, salted shrimp, or soy sauce. Is there any alternatives I can use to get a similar flavor or do I need it at all? Some recipes call for rice vinegar as well which I can't have but assume I can somewhat substitute with regular distilled vinegar? (Iffy if I can have though). I thought about bo ..read more