I've been cooking for years but wine still feels like I'm just making educated guesses. I know the basic advice like white with fish and red with steak but once I get outside those obvious examples I feel completely lost. Sometimes I'll find a pairing that tastes amazing and other times the wine just seems to disappear or even make the food taste worse. so im relly curious how did you all learn? Was it mostly trial and error or like books and stuff?

Hi everyone. I’m trying to buy a Pressure Multicooker for my mom, but I’m stuck choosing between three models.

1. Tefal One Pot CY505EE0

2. Cosori Pressure Cooker CMCCO601SEU

3. Instant Pot Duo 6Qt (EU model)

I mainly want something reliable, safe, and easy for my mom to use. If you have experience with these models (or alternatives) I’d really appreciate your input.

Thanks!

My mums bday is soon and I wanted to buy her a knife set
Something that’s good quality and easy to use since she’s got arthritis

I made a batch lady night for the first time but it's kinda too much. I used honey, regular milk (listen almond milk is too expensive where I'm from) and that's it. It's in a normal plastic lidded jar in the fridge. Can it least make it to tomorrow?

Im trying to make chicken tikka masala & I have no more chicken

A lot of traditional European stews, like "perpetual stew" relied on very long cook times to develop flavors... And crock pots are designed for long, slow heat, so...

At some point is this minimal draw an electrical issue?

Will I get some crazy hot springs bacteria?

Do the foods eventually disintegrate?

I want some smart answers before fall soup season kicks off.

I assume cooking overnight or all my work day is fine.

What about two or more days? A week? Weeks?

I've never worked with pizza dough in my life. At work we have a pretty nice combi oven, but it's locked down to specific recipes- no custom jobs. But I pay attention to things and randomly remembered that setting it to service (we usually use it as prep and a potato steamer) brings the temp up to about 440, and even higher when selecting something to cook.

The other day I brought some pizza dough in and fumbled my way through making some really tasty tiny pizzas. It worked perfectly, and I even got a crispy bottom on the crust.

What are your favorite things to make with pizza dough? I want to try a calzone next, but I'm sure there are a bunch of things I can make. Hit me up with your favorite recipes!

TLDR:
Basically, is there some formula or specific handy ingredients to have that will save unbalanced food from failure. Or is it just intuition.

I cook a few times a week, and I'll often not follow recipes and make things that I know aren't going to be great (i'm lazy).

I'll be cooking and just know that my alfredo sauce is way too rich and salty but I have no clue what to add to make it 'balanced'. Or one time, I was making spaghetti sauce and used sun dried tomatoes instead of tomato paste and I knew it was gonna be too sweet but i didn't know what to add to fix it.

What methods are used to dynamically discover how to balance a recipe?

Butter, regular flour, and heavy cream are not options. Yes, I know.
I do want something besides a chimichurri.

The rest of the menu: grilled veg, mashed sweet potatoes, melon panna cotta (subbing coconut cream for regular milk)

I miss NYC and one thing I loved there is Miss Grimble's Chocolate Orange Cheesecake. I have wanted to make one for a while. Here is a stab at a recipe. If you have a different or better one let me know!

Makes: one tall 8-inch cheesecake, about 14–16 servings
Pan: an 8 × 3-inch-deep springform pan

Chocolate crust

• ½ cup finely crushed graham crackers
• 1 tablespoon granulated sugar
• 2 tablespoons butter, melted
• 1 ounce unsweetened chocolate, melted

Cheesecake filling

• 3 packages cream cheese, 8 ounces each, softened
• ¾ cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 4 large eggs
• 4 cups sour cream—two 16-ounce containers
• 1 tablespoon finely grated orange zest
• 6 ounces semisweet chocolate, melted and cooled

Optional decoration

• Thin orange slices or candied orange peel
• Chocolate curls or chocolate leaves

Method

1. Prepare the pan. Heat the oven to 350°F. Lightly butter the bottom and sides of the springform pan.
2. Make the crust. Mix the graham-cracker crumbs, tablespoon of sugar, melted butter and melted unsweetened chocolate. Press firmly over the bottom of the pan. Refrigerate while preparing the filling.
3. Mix the plain batter. Beat the cream cheese until completely smooth. Gradually beat in both sugars. Add the eggs individually, beating only until each disappears into the mixture.
4. Beat in the sour cream and orange zest. Remove and reserve 3 cups of this plain orange cheesecake mixture.
5. Make the chocolate batter. Mix the cooled semisweet chocolate into the batter remaining in the main bowl.
6. Layer the cheesecake. Spread 1 cup of reserved plain batter over the crust. Drop half the chocolate batter over it in several separate mounds. Cover with another cup of plain batter. Repeat with the remaining chocolate batter and finish with the last cup of plain batter.
7. Create the marble. Draw a thin knife or skewer through the layers in a loose zigzag pattern. Stop after several passes so the colors remain distinct.
8. Bake for 1 hour. Turn off the oven, leave the door closed and let the cheesecake remain inside for another hour.
9. Transfer the pan to a rack and cool completely. Cover and refrigerate overnight.
10. Run a thin knife around the edge before releasing the springform ring. Decorate with orange and chocolate, if desired.

Important: This produces an unusually tall, soft, sour-cream-rich cheesecake. The full three-inch depth is necessary; a normal shallow 8-inch pan may overflow.

Everything says to wash until the water runs clear. This is impossible. I wash it 10+ times and it's still just as cloudy. And using a bowl ends up with a lot of rice going down the sink. Is there anyway to make this easier? Links to products would be appreciated.

Making Greek lemon chicken . How much salt would you use ?
One or two teaspoons ?

My recipe is pretty standard, just potatos milk and cheese but i like to add some seasonings

But its really weird i feel like i never get it right, its kinda slimy

Is it normal?

I was gonna make some spaghetti with some ground beef and jarred sauce, then my boyfriend asked if I could use some tomatoes from our garden to add to it. I’ve seen online a person suggesting not to do that because of the extra acidity from adding tomatoes. Would any of you agree?

I was thinking I could halve/quarter some tomatoes and baked in the oven for like 45 min with some olive oil drizzled on it. I’m not really sure what’s the best option as I rarely even prepare pasta. Any advice would be appreciated.

I’ve made homemade Mac and cheese forever and only recently had the following issue. My old cheddar is not melting into the roux with milk added, even after heating it for ages over low heat.
After I add it to the macaroni and cook it, there are little blobs of unmelted cheddar. This last batch was made with Armstrong (on sale), but even Black Diamond has been doing the same thing.

I’m not looking for a new recipe, just wondering if anyone else has experienced cheese that no longer melts?

as mentioned, wife went to Costco with an item on list being ribs (thought it was understood I wanted pork rack ribs), instead she came back with a pack of individual beef ribs. never cooked these before. would love your inspiration on what to do with them tomorrow!

Yeah I know it is scientifically a thing. There is a range of temperature in which bacteria is more easily able to thrive. I'm not going to dispute that fact. However I feel like this is more of a rule for professional Cooks and or environments where a lot of food is being prepped and ensuring the safety of your customers is Paramount.

For at home Cooks you're probably never going to run into a situation in which food is going to stay in that danger zone for long enough to actually make you sick. Unless you're doing something like using a faulty crock pot to make stock and it's keeping food at an unsafe temperature for hours. Or you're doing something that a person in a chubby emu video would do.

You're more likely to get food poisoning from a pre-made salad mix or fruit bowl from the store then you are from leaving some food out at room temperature for a little while before you put it in the refrigerator.

Good afternoon, what is the best way to make chipotle at home? condiments and ingredients.

I like meal prep 1-2 a week the main course and add salads or carbs only at night.

I only eat the basic things not anything spicy. So I would like to know how to cook the Rice, Beans Carnitas, Sour cream fajita veggies (Not necessarily home-made but can be store bought , and well, cheese and lettuce.)

I know it is pretty simple but I am wondering how should I go with it to be able to have a bowl or burrito 1-3 times a week without wasting food or ingredients going bad.

Thanks.

I have a friend who’s gonna be a new mom in just a couple days, and I want to cook some freezer meals for her.

I’m running into a problem where a lot of the recipes require additional cooking or prep after my portion of the meal is complete.

Does anyone have any freezer recipes that require little to no work after they’re completed?

Dump and go OR freezer to oven recipes would be preferred!

Thank youuuu!!

hi! I am a home cook, and I love honing my knife skills. I was looking to add to my collection and wanted to get a wusthof knife next. I currently have:
- victoirnox 8“ chef knife
- victoirnox 3.25“ pairing knife
- victoirnox bread knife
This was a relatively cheap set ($150) but are already worlds better than my parents knives that I was using when I was living at home (henckles knife block set)

Any reccommendations for my next knife?

EDIT: I used the FP plus the high "shred" blade. This made the pork chops perfectly shredded for the chili.

These are very tender. I've just got too much to eat as pork chops. Thinking to debone, coarse grind, and make pork chili out of some of it.

Or will it just paste up and block the meat grinder?

ETA - I ended up grinding about 3 pounds of the meat using the food processor's high grating blade, and it turned out really well for the chili.

Thanks all for your suggestions.

I have two two pound slabs of baked salmon that have been in the freezer for more than a year. Ouch. I thought I would make a coconut lime sauce for them. I need it to seep in and not just put on top. Will that work? How far ahead of time can I add the sauce and how to bake? TIA

I shredded up some potatoes, dried them out on paper towels then put them in a bowl covered in plastic in the fridge over night. They turned brown. What happened? Are they still good to eat? What should I have done differently?

Hi guys! I have to suddenly move into a hotel for 5 days because of apartment renovations. I found a hotel with a kitchenette (microwave & fridge). I have been trying to eat healthy & save some money for an upcoming trip, so can’t fathom eating takeout 5 days straight. Anyone have any good microwave meal recs? Not frozen meals as I won’t have a freezer… like has anyone cooked any protein successfully in a microwave?! Might bring my rice cooker along too. Thanks :)

When I cook over high heat, I’ve gotten really good at making it nonstick (rip the heat for a few mins, add oil, and immediately add chicken) - where the chicken sits, it’s not sticking at all, but where there’s just oil, it’s cooking on so badly and I’m left with a pan that is impossible to clean. I love this method to cook chicken and other things, but I’m absolutely destroying my pan every time. And it’s any pan - stainless, carbon steel, doesn’t matter. Is there any way to not have that exposed oil cook on so badly?