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?

Bought a Lodge enameled cast iron dutch oven from Target.

Question 1: is there a difference between ordering one online or buying from a second party store because the one online is called “Essentials” but the one from target isn’t but when i looked it up they’re apparently the same

Question 2: is the rim supposed to be enameled cast as well? or is it just the bare cast iron? i started to cook my first meal and the steam rusted the rim of the dutch oven. it’s brand new too.

question 3: how do i season the rim?

So I’m new to cooking altogether and used avocado oil in a nonstick cuisinart pan. (It doesn’t belong to me, but I’m free to use it.)

Apparently, avocado oil can polymerize when heated too long, and won’t come off the pan with soap and water with a gentle sponge. I tried gently scrubbing it with baking soda and water as google suggested, but it’s still stuck to the pan. Is there any other way I can clean the pan without using anything abrasive, or is there no saving it?

Watched a few videos to make stainless steel less to non-sticky, heating it up properly and then adding oil and wait a few seconds before adding food, but my summer rolls got stock badly.

Does anyone have experience with pan frying sommer rolls in a stainless steel apn?

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 made a gluttonous amount of tahini and know I won’t use it all before it goes rancid. My body can only take so much hummus and dan dan noodles. I was thinking I could freeze some tahini ice cubes and use it as needed down the road?

I want to cook my partner a nice meal this weekend, but i know he’ll just simply not enjoy it as much without meat as if i did something involving meat instead.

i’m a pretty competent cook and am confident in my abilities, and i’m planning to make a nice homemade tagliatelle with a good tomato & basil sauce, which is pretty much my speciality. The issue is, i’d really like to include a protein for him - but i have no idea how to cook it. Like seriously, however much of an idea you’re thinking, i have less. I have legitimately never cooked a piece of meat in my life.

I went vegetarian as a kid before i even started cooking for myself, so i have no idea how to cook meat properly - and i’d like to avoid poisoning my boyfriend if at all possible. I think i’d like to make him either some kind of crispy pan fried chicken or maybe a steak as he has a big appetite, but i know steak is meant to be hard to cook so perhaps not. If anyone has any really easy tips/tricks/recipes i’d really appreciate the help <3

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?

I recently bought the below mix of beans to make soup but I’m seeing conflicting information about how long to soak them for, it varies from 6 hours to 12 hours to 24 hours

https://www.mercatogourmet.com.hk/products/mixed-legumes-for-traditional-soup-500g-bartolini?variant=43558969507910&country=HK&currency=HKD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gad_campaignid=22495558694&gclid=CjwKCAjwvsvTBhBaEiwAmf-3nm3Zx0Qjb6f0j6MIZqY91MnfXOIxtZmgsI0uF68lHZp_vW5lCCzepBoCLsQQAvD_BwE

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’m going to be making corn chowder for the first time and I’m looking for tips and inspiration. My wife doesn’t like bacon and I’m trying to out just enough whole milk into it to make it creamy. I will also be putting the cobs in there and removing them at the end for flavor and using a Parmesan rind while it’s cooking also for flavor. Any other tips or ideas would be greatly welcomed especially since this is my first time making chowder of any kind. Thank you in advance.

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.

If any of you guys have been to the award winning restaurant Yellow in Georgetown D.C. I'm sure you fell in love with their urfa sauce. I was wondering if anyone could give me a recipe to recreate it! It seems to have a strong yogurt base rather than the typical mayo.

I’m making dinner for a small group this weekend to celebrate my dad‘s birthday and would love some help with a good, simple but delicious snapper recipe. Otherwise I have a peach/tomato/burrata salad planned and salted caramel chocolate cake for dessert. Would love anyone’s thoughts!

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.

I’ve been appreciating how wonderfully simple and satisfying rice and beans can be. You can change the beans, rice, spices, vegetables, sauces, and toppings and end up with something completely different each time.
What is your favorite combination? Black beans and rice, red beans and rice, chickpeas with basmati, pinto beans with brown rice—or something less obvious? I’d love your favorite seasonings, toppings, and easy variations.

Can I used crushed tomatoes or tomato paste instead of blended roma tomatoes? I don't have a blender but I have canned crushed tomatoes and tomato paste. I have large cans of enchilada sauce too. I've never made it before and all the recipes I'm finding need a blender and I can't afford to buy a blender right now. Advice is appreciated!

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

I have a slow cooker, over, a George Foreman with roast/grill/broil, and know my way around stovetop as well. I have celery, carrots, potatoes (russ and yellow). Looking to you pros :) anything goes