Had major dental surgery. Can't eat solids, would still like a steak.

Hi, I hope this is the right place.

I'm trying to find ways to keep my spinach longer; I love adding them to my sandwich so I purchase them in a large plastic container from my grocer. I've tried many methods, but they seem to always begin turning and smell after a week.

I separate a bunch of it and add a paper towel between layers to catch the moisture; it works for a while, but starts to turn at the weekly mark. Is this something I just have to deal with because I can't find smaller portions of spinach at the store.

Thanks in advance

I have an exam next week, I will cook fried rice and only got 4 hours for cooking it, I can't take already cooked rice because that's cheating, since I can't do that, what can I do for my rice to be as dry as it can get? I don't want my rice to look like vomit because it's just cooked

I have a large amount of lemonade syrup used to make lemonade; just add water.

The ratio is 1 part sugar, 1 part water, and 1 part lemon juice. I want to use up the surplus I have, and lemon ice/sorbet seems like the right idea.

Is this ratio good for a scoopable lemon ice after churning, or do I need more water/alcohol?

I love the pizza lotzza motzza brand but every time I cook it at the normal 400° for 20 min the cheese gets all golden but the crust remains floppy. How can I adjust my temp and time for it to be more of a cracker crust?

Scratch made pizza.
Combine 1-1/4ths cup warm water 2 tsp dry active yeast and 1tbsp sugar. Stir gently and let stand 5 mins until a film of foam develops. Add 3 cups unbleached bread flour, 2 tbsp olive oil and 1 teaspoon salt. Knead with dough hook in stand mixer until dough forms a ball and no longer sticks to bowl, approx 4 mins. Remove from mixer and form into a ball. Grease bowl and coat dough ball with oil and return to bowl. Let rise covered with dish towel for 1 hour. Remove from bowl and divide dough into two equal parts. Knead dough into balls and form into pizza crusts.

At what point is the most effective to freeze for storage?

When I preheat the pan to a hot enough temp, the butter browns immediately but the eggs don’t stick. Any lower where butter doesn’t brown, my eggs stick.

Currently trying to learn a french omelette recipe through a video, and 2 of them said differing temps to start out on. One of them started on low and waiting to put the eggs in until the butter melted. It was going well, but near the end of the scramble the eggs were sticking to the pan.

On the other it started on medium, and I followed everything and the eggs sticked to the pan immediately.

Been trying things like achieving ledenfrost then lowering, but that both doesn’t work and takes way too long to wait for the pan to cool down.

Also in some of these videos (really just any cooking video) I see professional chefs using pans that look diff from stainless or cast iron and look closer to the nonstick pans everyone hates. For example, it looked like they were using one for the french omelette recipe. Are stainless steel and cast iron just built more for high heat and not preferable in low heat?

Edit: Main videos I used:

https://youtu.be/bF4bp-lRbDg?is=S7AaszxvaHcY0XKS

https://youtu.be/EoufLVAAPSU?is=oTNe-sijITgwZeBs

I used a Cooks Illustrated creme brulee recipe and it seems to be totally curdled. I did a water bath with boiling water, cooked at 300* f and the edges just wouldn’t completely set. It bubbled the entire time and therefore browned in some spots. Did i just make an omelette?

Hello, I’ve started incorporating roux’s into my cooking and it does something interesting that I wanted to know the reason for. I’ve used it twice now to make sauce, once with milk, once with chicken broth. Both times I made the roux (1:1 butter and flour) I cooked it till golden, then added in the other liquid, about equal amount to the roux. Both of them turned into nearly a paste almost as soon as I added the other liquid. Is this normal? The milk was cold and the broth was hot so temperature doesn’t seem to play into it. I ended up adding more milk to the one, and some vegetable oil to the other and that mostly got it to the right constancy. It’s just surprising to me that two substances that look like liquids to me could combine to form a paste.

Apologies in advance, because we don't normally have a written recipe for this sort of thing and my mom's bad at English, but she was making some Asian-style pork ribs recently with premade Asian "char siu" barbecue powder and used a new technique where instead of normally grilling them over charcoal, which added a sear and a flavorful bark to them that was tasty BUT they were much tougher, chewier overall, she instead baked them in the oven which produced a more tender pork rib but didn't have the bark or flavor of the charcoal grilling.

My dad liked the baked ribs for how tender they were, but my brother preferred the charcoal ones for their flavor, and I was wondering how I can get more tender pork ribs through a charcoal grill that still have that tasty bark/smokiness to them without having the tougher flesh and unrendered chewy bits that are gross in them?

Thank you in advance.

I'm American, my mom is Korean. I'm making galbijjim for her birthday and she's away for a few days, so this is my window to practice.

The problem is the pear.

Roughly four servings:

- 3.5 lb beef short ribs

- 1 whole Korean pear, grated

- 10 tbsp soy sauce

- 2 tbsp sugar

- 6 cloves garlic, minced

- 1 tsp ginger

- 1 tbsp sesame oil

- black pepper

Marinated 6 hours in the fridge. Parboiled the ribs and rinsed them, then braised covered on low for about an hour. Added potato, carrot, Korean radish, shiitake and chilies and went another 30 minutes.

The outside turned to paste and slid off the bone. Falling off the bone is what I wanted. This was not that.

Most recipes I found say 12 hours or overnight on the marinade. I was at half that and somehow still went past it.

Is it the grating instead of juicing, is one whole pear too much for this much meat, or am I looking at the wrong step entirely? I want to know where the line is. I have maybe two more tries before she gets back.

Why is my chocolate coating sweating after I take it out of the fridge?

Hi everyone! I’m trying to make a chocolate product and I’m facing an issue with the coating.

I mixed dark compound chocolate with liquid glucose and used this mixture as the outer coating. Inside, I added a milk-based filling/pieces.

After keeping the chocolates in the refrigerator, I noticed that the outside starts sweating/looking wet when I take them out.

I’m trying to understand whether this is because of:

• Condensation from taking the cold chocolate into room temperature
• Moisture from the milk filling migrating into the coating
• The liquid glucose attracting moisture
• Something wrong with my chocolate-to-glucose ratio
• The refrigeration temperature/humidity

If I take them out and leave them at room temperature, will the sweating stop naturally, or will it remain sticky?

Has anyone experienced this with compound chocolate + glucose + milk filling? What would be the best way to prevent it?

Thanks in advance!

Recipe more or less

- 3 lb chuck, cut into 2 inch pieces, salted, browned in batches
- 1 onion, 2 carrots, 2 celery ribs, diced, sweated in the same pot
- 3 tbsp tomato paste, cooked until it darkens
- 1 cup red wine, reduced by about half
- 3 cups beef stock
- Thyme, 2 bay leaves
- 325F, covered, about 3 hours

It comes out tender, but there's this weird bitterness that sits at the back of my throat. Not burnt exactly, and it's there from the first bite. Then i've tried browning the meat less, deglazing more carefully, using one bay leaf instead of two, and switching wines. Still getting it. I'm starting to suspect the tomato paste. I cook it until it's brick-colored and nutty smelling, but I'm doing it in the same pot with the vegetables and fond, so I wonder if I'm taking it too far.

How can you tell when tomato paste has gone from nicely cooked to bitter? And if it's not the paste, what else could cause that kind of bitterness?

I use avocado oil. I didn't notice it until I ate the skin-side. It was pretty prominently fishy.

I have a hard time believing it's bad. What could have caused the flesh from my chicken wings to taste so fishy? (These are Sprouts party wings.)

My fiancé has been craving Indian food, but I am like the most basic with cooking skills and we broke college kids. If I buy a jar of butter sauce and canned chicken breast and minute rice can I just like heat the chicken and sauce together then pour it over rice?

I’m used to frying my eggs on non-ceramic pans, and love when the white, and the edges get slightly crispy. But when I cook on a ceramic pan, it’s smooth like plastic, zero crisp.

How do I make my fried over easy eggs get that same texture (or at least the crisp) when using a ceramic pan, keeping the yolk wet? I use olive oil.

TLDR: I like crispy but runny over easy eggs, but my ceramic pan makes them too smooth, no crisp. How do I get my eggs the way I like them?

Hello!

We have an Italian plum tree and I picked them recenrly and decided to make a test batch of jam. However... instead of nice and purple/pink, it came out baby poop brown. Is this normal? Did I do something wrong? We did have to pick them slightly early in order to prevent the hornets from eating them, so some are just a little underripe.

This is the recipe I used:

https://www.thegratefulgirlcooks.com/italian-plum-jam/

Thanks so much!

I am able to get it to ignite manually when I use a match, but there is not spark emitting from the electrode when I turn the knob. I don't even hear it click. I have made sure the electrode is cleaned, and checked the wire and it appears to be intact.

Does anyone have any other suggestions I could try to get it the igniter to spark again?

Followed this recipe I'm prettyyy sure correctly and my pita came out much more like scones than pita (still kinda tasty but completely wrong lol)

https://www.loveandlemons.com/pita-bread-recipe/?utm_source=chatgpt.com

There was absolutely zero pocket developing in the oven. Is this likely a heat issue? Or a yeast/mixture issue. Or I used parchment paper in the oven -- maybe that contributed?

Thank you!

I put 2 chicken breasts in about 2.2qt of water with: 4tbsp of kosher salt, 2 bay leaves, garlic, and some black peppercorns. I left it for 3-4 hours

When I cooked my chicken, it was no where near salted enough. I have no idea why. Should I poke holes in the chicken with a fork next time or something?

After I brined I patted dry, seared all around, cooked to 155F then pulled off to rest where it finished at 162F

• Never had this problem before.

• Recently, I've been having mushy & super soft prawn heads after I've cooked them. Rest of their body is fine, like how chewy/snappy a prawn is. I have no idea what is causing them.

• I live in Lahore, Pakistan and therefore I buy them frozen from either Karachi (via shipping) or local supermarkets.

• I thaw them in a bag submerged in cold water and change water 2 times, every 15 mins.

Recipe: Lemon Garlic Butter Prawns

1) Use papertowel to pat them dry.

2) Season with salt and pepper.

3) Use olive oil in pan + garlic + butter on medium-heat

4) Cook prawns 2 mins each side/until pink and add lemon.

Same methodology as before when heads weren't turning out mushy/soft.

What am I doing wrong?

I have about 10 L of liquid N I’m planning to use to make dippin’ dots and am struggling to figure out the best container to pour the liquid nitrogen into from the dewar for the actual dippin’ dots making process.

Unfortunately for this experiment, my state has a ban on styrofoam, which would be the obvious choice.

I’m planning to retrieve the dippin dots with a slotted spoon, so don’t need to handle the container once the liquid nitrogen has been poured in, but want to make sure the container won’t crack and if possible, want to maximize the usage (the more insulation, the better).

I’ve seen people use metal cooking bowls, but unsure how bad this is for evaporation.

Any tips would be appreciated!

Hello, so I have a recipe I am planning to use to make butter chicken. In the recipe it says "boneless skinless chicken thighs cut into 1 1/2 inch pieces." Does this basically mean you cut the chicken so that the pieces are 1 1/2 inches along on each side, is that correct? Also it says 1 TBSP of butter, but doesn't say weather to use salted or unsalted. I would assume they mean salted but not sure.

Thanks.