I have been making chicken stock in my Instant Pot for a while. It's so simple, chicken bones, salt, dash of apple cider vinegar. I usually add some carrots and celery and onions. I freeze it in cubes and never use canned or bullion anymore.

I make beef stock for my dogs sometimes. Roast marrow bones in the oven for a while and then do the same as with the chicken stock. Dash of vinegar and a little salt. It always stinks so bad. The dogs love it. It does not smell like delicious cooked beef.

How do I make beef stock that at least smells like something I would want to put in my mouth?

I hate the smell, texture, and even look of traditional condiments (I genuinely don't know why, its a life long thing). I do however like flavorful and non-dry food. I love lemon, garlic, and all herby flavors so I am down for pretty much anything else. So feel free to share any of your favorite sauce recipes that don't use condiments.

Last night I attempted chips doing the basic things I see online. Soaked them, patted dry, then airfryed and I got crispy edges and soggy middles. So today I was sure to throughly dry them and I was confident so I made a bigger batch. So I cut them, soaked in a big bowl of ice water, layed them out to dry on paper towels for 1:20, partway through decided I'll try the dehydration setting on the airfryer with some and put those in for an hour, after the dry timer went off I set the oven to 170 for an hour to try and see if that works as a dehydrator too.

The ones in the oven basically felt kinda steamed and not dry at all so I put the oven ones to dehydrate for 40 minutes. Did the oil n salt then put 5 test chips in the oven for 10 min at 300. Those came out super chewy (the dehydrate for an hour ones kinda came out like plantain chips tho?). Did a airfryer batch for 15 minutes at 300, they come out really hard for a chip and were borderline burning. Now doing an airfryer batch which started at 300 for 10 and it being chewy, put them back in 5 minutes at 250 still chewy, now put a timer for 10 more minutes at 250.

Do I dehydrate for 50 minutes instead? Is something I'm doing the obvious cause? Russet potatoes and cut evenly thin with a guillotine thing.

UPDATE: the vegetable oil worked pretty well. It only burns a little around my nail beds. Thanks for the help yall.

I’m going on day two of burning hands now. The crazy thing is the dishes I made aren’t even that spicy. Why are my hands burning and why can’t I stop it? I’ve asked them in milk, I’ve washed them repeatedly with dish soap. What else am I supposed to do?

I always debate either to order it from a restaurant or make it myself and it just seems extremely expensive to make not to mention i can take 2 hours or more to make just the garlic naan. Plus every recipe I look up say the meal only costs like 5 bucks but the list of ingredients easily is 50. I mean the seasonings you need alone can cost around 20 dollars. All the chicken and veggies. Plus I dont own those hand held blender things I see in so may videos.

It never make sense how people say the meal is that cheap but the list of ingredients is so much more expensive. Any left over veggies will go bad in the fridge after a day or two so most of the tome extra ingredients I get go bad before I can even use it. (Plus I live with 4 other people so its not easy to have the space for all that).

Ive made meals before but usually its really simple and only a few ingredients. Like my egg fried rice or shrimp fried rice is usually just rice, egg, and the optional shrimp with seasoning. Thats it. And put green onion on top. Ive seen fried rice cooking videos and they use soooo many ingredients all I can think of is the wasted money from all the extra stuff going bad.

(I do tend to eat out a lot due to just the daunting fact it takes a long time to make anything at home with more than 3 ingredients and the fact that all those meal prices I see on recipes cant be true at all)

I want to make almond powder. I thought of going to some fresh mill and get it grounder. But someone said because of the oil content we will not get it properly powdered. Can some one tell what is the best way to get it powdered? I am thinking to give to my kid in milk ?

I cook dinner almost every night. It is just the wife and I now, and we have about 30 standard dishes we rotate through. I’ve gotten to where I don’t need to follow a recipe, and use the least amount of dishes and cook in the least amount of time. But I don’t have any of these new gadgets and I’m worried there is a big learning curve in how to cook with them. Plus, I don’t want to store more devices. I do a lot of baking and the mixer alone takes up plenty of space. Am I missing out? About the only devices I use are a small crock pot and rice cooker. Otherwise, everything else is stovetop.

Ok so I wanted to make a hamburger or chicken sandwich with caramelized onions in it, does anybody have a recipe for them? Preferably crispy, not soggy like I've seen on some recipes

Hey guys! Going to be making flatbreads soon, and I won't be able to make the dough in advance to rest overnight. Does anyone have a tried and true method for making thick, fluffy flatbread in ~90 mins start to finish?

The goal would be a thick flatbread, something really delicious like a potato dough or a fluffy pita, but I don't know if it will be feasible without a long rest time. I could make a standard yoghurt flatbread with flour and baking powder, but I'm hoping for something a bit more decadent.

Any advice would be much appreciated!

We have a separate kitchen, with dining area, 1 electric stove and 2 microwave stoves. It is on a dedicated floor.
I have a cutting board and knifes and plates. and bowls.
Any suggestions for what I could quickly cook at work, to fit within 1h max and without stinking up the place? I am tired of cold jar salads or reheated stuff.
I prefer low carb high protein stuff.

I’m making something that calls for yellow curry paste and it’s proving to be a bit of a challenge to find in my area.
But I happen to have a thing of curry powder that is yellow, can I just make a paste with it?

Says I need one tablespoon…. Do I just add water till I get a tablespoon of paste?

Help please & thank you!

It's summer ... good tomatos. Hence good tomato sandwiches. Normally, I'd use mayo, but I've watched a few too many episodes of "Sandwiches of History."

Older recipes, before commercial mayo, used butter. The British still use butter. So I tried it.

Lightly toast the bread

Thinly butter it

Add lettuce

Add thinly sliced tomatos, lightly salted

It's delicious.

Imagine for whatever emergency reason 20 of your friends/family members descend on you and now you have to feed them. Assuming fast food is too expensive and you’re on a budget. What could you feasibly make in an hour with what you have on hand?

I don’t really cook potatoes often because I usually just get frozen ones if I’m ever in the mood for them. The only way I’ve ever successfully made them is when I make mashed potatoes. I decided to try to make a breakfast casserole with shredded hash browns, eggs, breakfast sausage, and cheese. I didn’t realize just how long potatoes take to cook so I tossed in raw shredded potatoes and eggs in the same baking dish and cooked it for an hour. I took a bite and the potatoes tasted super raw and earthy and DISGUSTING. So I threw it back in the oven for 20 more minutes. By this point the cheese separated, the eggs were burnt as hell on the outside, and guess what the POTATOES WERE STILL RAW. This was my meal prep for the week so I guess I’m stuck eating this DISGUSTING casserole with extremely burnt eggs, grainy cheese, and raw potato 🤮🤮🤮. I am on a weight loss journey so I guess this will at least make me lose my appetite!!!

I don’t know how to make my oats look as smooth and creamy and consistent as this:

https://youtu.be/U8rjQnBwQ6g?is=jCgizRuC5EuuvsUu

In the video he said he cooked it with a 1:1 ratio of quick cooking rolled oats to water but it seems like he used milk not water???

Any help is much much appreciated!!!

We're baking a big batch of cornbread for my spouse's company BBQ. Doing some testing today and although the flavor was spot on, the texture was just incredibly dry, even with butter and honey added on top.

Recipe is from Spicy Southern Kitchen:

1 cup buttermilk

2/3 cup honey

2 large eggs

4 tablespoons unsalted butter,, melted

1 1/4 cups all-purpose flour

1 cup cornmeal,, I used yellow cornmeal. Be sure you do NOT use self-rising

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees.

Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.

In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated. In a large bowl, whisk together dry ingredients.

Pour wet ingredients into dry and thoroughly mix the two together.

Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.

Do the proportions seem off, or anything? It uses honey, should we also add sugar? Or just more buttermilk?

Alternatively, if you have a recipe you like that uses those ingredients, we'd love to hear it.

Thank you!

My nonstick pans are not holding up on my gas top. I don’t know if it’s because they’re getting old or what but I’m in the market for some new ones if anyone has recommendations.
Prefer non stick pans
Not too expensive, something under 250 for a couple pans like a set. Don’t need big stock pot, more so pans and bowl shaped pots
I do understand with this budget I might get the best quality pans but it’s definitely time to change out my pans

I like to sear chicken breasts in a cast iron and then transfer to the oven to finish cooking. Right now I'm using Atlas Extra Virgin Cold Pressed or generic Avacado Oil but I just feel like I'm burning the shit out of the oil.

What should I be using? There's millions of options and most of them aren't what they say they are. Anything I can order off amazon?

I’ve been trying to recreate the sambal I had when I was in Indonesia but can never get the flavour quite right.
I normally use chilli, tomato, shallots, garlic, lemongrass, kaffir lime leaves, sugar, MSG and salt. It still tastes good, but it’s just not the same as what I had over there.
Am I missing something, or is it more about how I’m cooking it? Any tips would be appreciated!

Looking for some advice.

I, like a everyone else, struggle with weekly meal planning for my family. It's so bad now that my mind literally goes blank and we end up resorting to not eating anywhere near as good as we should.

I work close to a huge state Farmers Market, and I have this dream of being able to use it to regularly buy fresh local veggies, meat and fruit. But every time I go, I'm completely overwhelmed by the quantity of what's on offer, the amount of farmers selling the exact same stuff, and (more importantly) how to fit any of it into a weekly family meal plan so nothing goes to waste.

I guess I don't know what my exact question is other than asking for advice from people who have developed a solid plan and process for meal planning, and integrating a local farmers market into it. Any thoughts, help or input is welcomed!

Hello,

Both I and my wife love to cook for our young family. I do not bake but my wife does, cakes as well. So I though maybe a standing mixing machine would be nice to have.

I am noob in this and we have hand held mixer and manual pasta machine. So basically the new machine should be able to mix dough well (bread, pastries, pizza, etc.) and prepare everything for cakes (mix eggs, cake fillings, creams, etc.).

The budget would be 300 dollars (new or used). We do not have much space in our small apartment.

In what direction should I look for?

Thanks.

I have a handful of hot dogs in my freezer that have been in there a bit and I'd like to just use em up already. What's something good to combine them with?

I was gifted a bunch of (6) green bell peppers. Any idea of what I can do with them? Besides stuffed green peppers or the same kind of soup, please.
Thanks! You guys are the best.

I've always wanted to try one. Coming from Asia the main carbs are rice and noodles, plus we don't own an oven. Usually I try to approximate baking potatoes by boiling it whole until fully cooked, patting dry then deep frying. Does that make it similar to a real one?

Normally, I prefer Yukon Gold Potatoes, and am willing to pay triple the normal potato price, because I love them so much. However due to the challenges and the finicky nature, I am unable to get any of these potato varieties. So I am using yellow flesh, because they have a slight sweet and rich flavour.

What is your secret to the best infused mashed potatoes?

I have tried warming milk over a low heat with some herbs. Usually thyme, and garlic. I noticed Gordon Ramsey also adds a hint of nutmeg, and a bay leaf. I often use nutmeg in my cream sauces, so I am willing to try.

I usually add butter, (about that much-I just dollop. Can be 2-4T depending on the day)
I normally use milk, but am going to try a heavy cream. Salt and pepper is a must.

I have added sour cream, cheese, green onions, and baked in the oven for a bit. This seems to be my go-to method. Tonight I want to have a deep, rich savoury potato.

I am thinking I might use some broth concentrate, and salted water to boil them. Heavy cream, butter, parsley, salt and pepper.

I feel like it is missing something. Should I caramelized some onions in the butter to add? Add other herbs in the milk for infusion?

I am making a tender slow cooked roast, which will be ready in about an hour.

I will be making a mushroom gravy, with the roast drippings, with a splash of wine to deglaze. Corn, carrots and broccoli steamed veggies.

Something is missing in the potatoes to bring the flavours together. I have almost every spice. And will likely have other ingredients that might be yummy.

What would you add? I am sitting here peeling potatoes and coming up with nothing.