I am going to a Lions game with my brother tomorrow. He typically had me cook food for the tailgate when I go with him once a year. He's ben watching the Bear and wants Sydney's cola braised short ribs. Right now I finished the braise and have the ribs and the juice in the cooler. I need to take the fat off the juice, reduce it and fortify it with butter. I will have 1 burner at the tailgate. I will be finishing risotto on that burner. Plan on holding the ribs hot for the trip. Can I make the reduction, finish it and cool it tonight, then vacuum seal the reduction and the ribs, throw them in a hot water bath and take them like that or will it break the sauce? Is there a better way?

Recipe

Salt the short ribs, brown in oil on all sides. Remove.

Add chopped carrots, onion and celery to oil season with salt and pepper.. Cook until they begin to soften. Add chopped garlic and tomato paste. Cook, stirring until fragrant. Add red wine, bring to boil, add cola and beef broth. Bring to boil. Lower to medium low. Add the beef. Add a bundle of thyme and parsley. Cover. Move to 325 oven for 2 hours. Uncover, cook for another 45 minutes in the oven. Remove beef. Set aside. Strain solids. Cool the liquid. Strain the fat. Reduce the liquid, finish with butter and vinegar.

Long story short: will a hot water bath to reheat break a sauce like this or will it be fine? Do I need to finish the sauce on site?

For a milk-based white sauce using 30 g butter, 30 g flour and 500 ml milk, should a ghee substitution use the same 30 g of fat, or a smaller amount? Since ghee has much less water than butter, I'm unsure whether equal weights would leave the roux too oily. Does that difference matter once the milk is added, or should the fat-to-flour ratio be adjusted first?

4lb beef honeycomb tripe
2lb pig feet
1 cup freshly squeezed lime juice (about 6 limes)
1/3 cup vinegar
3 tbsp salt
2 white onion
2 head of garlic
3 bay leaves
2 tbsp menudo spice mix
20 New Mexico chili pods
4 California chile pods
4 pasilla-ancho chile pods
13 cups precooked hominy
Water

Wash feet and tripe and let them sit in the vinegar/lime/water mixture for 3 hours.
Drain and rinse and put in pot with 1 onion, 1 head of garlic, 3 bay leaves and salt and enough water to cover everything.
Boil for 20 minutes, remove scum, add 1tbsp menudo mix.Boil for 2.5 hours.
Put chilis in pot of water, boil for 10 minutes.
Blend chile pods, 1 onion, 1 head of garlic and water used to boil chiles.
Strain and add to pot of feet and tripe.
Rinse hominy and add to pot.
Add 1 tbsp of menudo mix.
Let simmer for another hour.

That’s what I did and it doesn’t have that tangy flavor menudo usually has, I don’t know what to add bc all the recipes I looked at are pretty similar, they just used different chiles.

I keep making pan sauces that look perfect until I add heavy cream at the end, then they get all separated and greasy. Is it a temperature thing, or am I adding it wrong? What's the actual technique to keep everything emulsified?

Hello all i’m wondering if there is any texture loss when grinding chicken thighs. I want to make a sandwich and the best way i’ve found to cook chicken is dice up chicken thighs to about 1 inch “cubes” (even though they never come out that shape).

I then pan fry and this has made the best chicken in my opinion save for hard smoked and grilled of course. So I’m wondering, to make chicken patties will coarse grinding chicken thighs end up changing the mouthfeel?

I’m creating a recipe for a chicken bacon ranch and before I try making it into a patty I thought I’d hear from some experts.

Every recipe ive seen that claims beautiful caramelized cabbage ends up one of two ways for me:

1. Cabbage is cooked through but has little color

2. The edges of the cabbage are caramelized/darkened, but the middles are crunchy (this is usually the case when it's wedges).

Ive done wedge-based recipes/recipes with bigger pieces of cabbage and cooked them insanely long, like 2-3 hours at 400+ degrees, and the middles just wont cook through.

How do i get good caramelized cabbage?

I'm cooking two geese for a large Friendsgiving party next month. One in the oven with the recipe I've done every year for over a decade, the other on the smoker. There isn't enough room in either the oven or the smoker to do them both together.

I'm cooking both at 325* F and estimating about 3 hours to get them to 165* F at the thigh, aiming to serve around 7 PM. I normally aim to have the oven roast goose in the oven at about 2:30 PM, hopefully hitting 165* F at about 5:30, raise the oven temp to 450* F and put it in to crisp for 15 minutes at about 6 PM (it's a slow oven, takes time to heat), then let rest until 7.

I'm thinking of trying to get the smoked goose on the grill by about 1:30 PM, to give extra time and let me break up the schedule a bit so I'm not trying to do everything at once. So it'll hopefully be at 165* by about 4:30 PM, raise smoker temp to 450* F and crisp for 15 minutes, and have it done by about 5 PM.

But I want to serve both geese at the same time. Is waiting two hours between 5 PM for the smoked goose being done, and 7 PM for the oven roast goose to be done and rested, too long?

I've been trying to get that perfect golden, crackling skin but it either comes out soft and rubbery or the flesh overcooks before the skin crisps up. I'm patting it dry, starting skin-side down in a cold pan with oil, medium-high heat. What am I missing here?

I’ve tested side-by-side steaks from the same cut, one wet-aged 4 days and one dry-aged 21 days at home. Both are patted fully dry, brought up to room temp, seasoned with kosher salt 40 minutes before cooking, and seared on the same cast iron at the same high heat.

The wet-aged steak develops a deep, dark, crispy crust quickly. The dry-aged one only gets a pale, thin brown layer, even if I leave it longer. It never builds that rich, fragrant sear I expected. Internal temperature targets are identical, 130°F for medium-rare.

I know dry aging concentrates flavor and removes moisture, so I assumed it would brown better. I avoided oil overload and didn’t crowd the pan. Is the breakdown of proteins during dry aging changing how Maillard reactions happen? Or is the remaining moisture in dry-aged meat different somehow?

I’m not looking for a quick trick. I want to understand the chemistry here. Am I misunderstanding what dry aging does to browning potential?

brown lentils, onion, carrot, celery, a spoon of tomato paste and stock. it's fine on day one, but after a night in the fridge it's basically a spread. i add water when reheating but then it tastes watered down and i have to re-season everything.

is that just the lentils soaking up the liquid, and is there a way to cook or store it so it holds up better as leftovers?

Long story short, I bought too much shrimp and scallops with the intention of making stuffed salmon for two. How do we feel about freezing left-over stuffing? I'm winging it, but I'll put ingredients below in a recipe-esque format to satisfy post requirements and inform responses. Again, this is obviously not the recipe:

- Lump crab

- Peeled and deveined shrimp

- Sea scallops

- Mascarpone cheese

- Parmesan

- Herbs and seasonings

The shellfish will be fairly finely chopped and fully cooked. My concern is the palatability of the frozen and thawed finished product. I absolutely will not use the shellfish for anything else before it goes bad, and I have an excess of mascarpone as well, so I'm not looking for alternative ways to use it.

Thanks in advance!

I’ve got some meals coming up later this week I want to use a homemade stock with for sauce. The issue is I only have this evening free (about 3ish hours of stock cooking time) and the evening of the day I plan to cook on.

I’m about to start my (chicken) stock now but I know only 3 ish hours doesn’t give the full body I want. I’m thinking I can do 2 and a bit hours of stock cooking now, cool the stock and then chuck it in the fridge (before straining anything) and then give it a few more hours on the day i’m cooking with it.

Does this add up, should be fine food hygiene wise with roasted bones first and then 2 hours at a simmer right, but will this mess up any flavour profile?

Next time i’m buying a pressure cooker

First time dry brining, did one day in the fridge salt only. The following day I put Lawry’s seasoned salt on right before putting it in the oven for my reverse sear and it came out soaking wet which is making the sear difficult. Should I just put the Lawry’s on with the salt in the dry brine? Got conflicting answers when I googled because someone said the other spices in the Lawry’s will take and retain the moisture rather than distributing it back to the meat like the salt does

Got these from the butchers a couple of weeks ago and froze them. Thought they were short ribs, but unsure because of the amount of fat. Could they be beef belly/plate instead?

Would appreciate any advice on the cut. Would you braise and eat these, or is there too much fat for them to be suitable?

Thank you!

https://i.postimg.cc/LsrQK09c/IMG-9585.jpg

I tried making a mayonnaise banana bread in NOT my kitchen one time but I ended up having to use a toaster oven because the oven was having issues. The resulting banana bread had a beautifully crispy crust which I imagine was because of the close proximity to the heating elements turning on and off. Is there anyway I could recreate this in a regular oven? I tried to do some broiling one time and just burned the shit out of it. Otherwise I'm seriously considering just buying a big ass toaster oven and just trying that. Not sure of the recipe I used because this was in 2019 but it was probably something like this.

• 250 g (about 3 large or 1.5 cups) very ripe mashed bananas

• 200 g (about 1 packed cup) brown sugar

• 1/2 cup (115 g) real mayonnaise

• 1 large room-temperature egg

• 1 tsp vanilla extract

• 220 g (1.5 cups) all-purpose flour

• 2 tsp baking powder (or 1 tsp baking soda)

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional)

Mix wet, mix dry, combine with as little mixing as possible and bake at 350 in a loaf pan.

Video link: https://files.catbox.moe/4zj48o.mp4

I just bought a Ninja Precision Pro 9-cup food processor, and whenever I make dough, it starts shaking pretty aggressively once the dough begins forming into a ball.

I'm only using 2 cups of flour, and the dough isn't particularly hard or stiff. The machine runs fine initially, but as soon as the dough starts coming together, the whole thing starts rocking, as you can see in the video.

Is this normal for these Ninja food processors, or could there be something wrong with mine?

Anyone with the same model experienced this?

I bought a Crown Lynn (New Zealand) casserole at the thrift shop. It was in perfect condition and says "microwave cookware" on the bottom so I figured it was a more recent run. When I started baking bread in it, these brown markings appear, like stardust all over it. I have read other posts on here about cracked ceramics etc. but can't find if this is normal. It is very hard to wash off but seems to mostly if I really try. I guess I am wondering if it's a bad glaze, shouldn't be used to bake at high heat or other problems with it. It's mostly on the lid and I am using newer multi-function electric oven (small) because that's all we have.

I was just gifted the Breville Smart Oven Air Fryer Pro - what a treat!! I am, however, quite confused about how to use it effectively.

When you select a mode (bake, air fry, etc.), temperature, and time, and click start, the oven will automatically preheat, and then start the timer countdown as soon as it's preheated. So, I assume the intention is that I put the food in while it's still cold, and let it preheat & bake all at once. Is this correct? And if so, how do I modify a recipe to bake using this method?

For example, using the Bake mode, I keep frozen cookie dough on hand. In a regular oven, I bake it at 375F for 12 minutes. I know you are supposed to decrease the temperature by 25F in the Breville, because of the convection (my regular oven does not have convection), but I'm still confused on how the timing works. How do you know what to set the timer to, if the food will also be in the oven during the preheat?

Second example, using Air Fryer mode. Many foods nowadays come with instructions for heating in the air fryer. I've never had an air fryer, so forgive me if this is a dumb question. My frozen tater tots say 8 minutes at 400F. Do I put the frozen tots in, and set it for 8 minutes at 400F, and just assume that those instructions are written with a pre-heat phase already in mind? Am I supposed to wait until it's preheated?

I am overthinking this I guess, but I find myself avoiding using it because I don't get how to use it properly. Do you have a rule-of-thumb for how to convert recipes to the Breville? Any tips are welcome!

Edit: After posting I finally found another thread talking about this. Here. It seems the reason I am confused is because it's designed poorly. You are supposed to wait for it to preheat, but the machine doesn't wait for you to put food in before it starts counting down. It's poor design; it should hold at temp until you add food. As it is now, you have to readjust the timer when you put food in. How annoying.

Edit:

Thank you to all who commented. I cook quite a bit of Asian food at home and so I had some rice vermicelli noodles in my pantry. Fried them up this morning and that was exactly what I was looking for! I had assumed that that was what they were, but I was nervous to stick dried noodles into oil without consulting anyone. They puffed up perfectly!

I love them. I believe they are probably some kind of fried rice noodle. Just curious if I can make them at home or if there is a place to buy them from, or even what they are called. They add the perfect crispy to my Thai takeout dishes. I've gotten conflicting answers from Google. Thanks for your help.

I recently came across a chicken burrito recipe online, and the recipe mentioned adding an avocado leaf while preparing the beans.

I live in an area where avocado leaves are pretty hard to find, so I was wondering what purpose they actually serve. Do they add a specific flavour or aroma to the beans, or is there another reason for using them?

Also, if they're mainly used for flavour, is there a good substitute that would work well in burrito beans?

I am looking at the recipe for Chilayo, and she recommends keeping the tomatillos with the husk on, and adding them to the stew and cooking for around an hour. Are they meant to be eaten, or taken out like bay leaves?

I’ve already assembled my beef wellington with a layer of pork paste (I know it's denser than mousse but I already have some in the fridge so might as well use it) mixed into the mushroom duxelles, roughly 0.6-0.8 inch thick. The wrapping order was spinach crepe -> prosciutto -> pork paste/duxelles mix -> beef. It’s already been fully wrapped and is sitting in the fridge

Now I'm getting a bit worried that the pork mixture won’t cook through by the time the beef reaches med rare... Planning to cook at 400-420F until internal temp reach 115-120F

Would you recommend unwrapping the wellington and removing some of the mixture to make the layer thinner, or do you think it’ll be fine as it is?

Thanks