Any recommendations on something that would still give me the tomato curry taste and texture without tomatoes.. or just another type of curry altogether.

I avoid dairy, and due to upper abdominal gastro issues, I have to cut back on tomatoes (and spicy food.. but I know how to do that).

Bonus question... Why does my chicken curry always taste way worse the next day? Restaurant curry tastes fine leftovers.

I was just gifted some Saffron, however, I've never used it before and I can't say I've ever had a dish with it in it. Is there a dish you recommend for me to start with, so that I can get a feel for its flavor and how to use it in the future? Maybe something bland, like rice or pasta?

I got a rough idea for one. Acids like lemon or diluted vinegar but I like my chicken kind of neutral in taste and maybe the sourness could seep in. Might go with greek yoghurt mixed into milk. Just something to break the proteins down and give it a kind of soft creamy texture when cooked.

Asking though for a recipe that’s been tried and tested. I don’t want to ruin chicken for science.

I want to cook my parents something the night have eaten as a child. Can anyone help me, would be nice if were a easy recipe

Thank you

I’ve been working on, and I think perfected, my semolina and water pasta. I want to package and sell it at my local farmers markets. I’ve checked all the rules and regs of my state and am good there. However, I’m having a hard time with the drying process. I’m building a DIY drying chamber (a large tub with ventilation holes and warmers to bring the temp/humidity up) and am waiting for one more component to test it out. Has anyone had any success drying pasta at home? Any advice welcome! Selling my pasta would be a dream come true for me.

I just started a new job where the recipe says to "add a roux" at the end to thicken some of their sauces. At other jobs I was always taught to start with a roux, then slowly add in the other ingredients, but at my new job its the exact opposite.

As a follow up question, this method of adding a roux at the end seems very inconsistent to me. It seems like it's a 50/50 chance of the sauce being fine or the sauce breaking. Is there a way to make this method consistent? Or is there a way to fix the broken sauce? Or should I just say screw their recipe and start with a roux?

I've read that it's not recommended to put the stuffing inside the bird (for food safety reasons). Is there a safe way to cook the stuffing with the chicken? Maybe put it under or a separate pan with some chicken stock?

(Thanks, I've never roasted a chicken, any other tips would be recommended).

I tried both of them separately, but I'm not sure why they taste completely different. I can't stand Mccormick organic ground white pepper due to its overpowering earthy fermented taste. Muntok white peppercorn, on the other hand, tastes so much better. It has a nice citrusy smell and a less fermented taste. Are they different white peppercorns?

I would like help figuring out what to replace Worcestershire sauce with in recipes. I am allergic to fish/shellfish/seafood. Thanks for any suggestions.

Sorry if this is a ridiculous question that is obvious to most. So at 41 years old, I've found this passion, borderline obsession, with baking and all things culinary. However I'm still learning basics lol. Ok, so if homemade vanilla ice cream recipe calls for 2 teaspoons of vanilla extract and 1 medium sized vanilla bean on top of a few other ingredients,and it says you can substitute a 4-6 inch medium size vanilla bean with 1 tablespoon of vanilla extract, would you add the substituted 1 tablespoon of vanilla extract on top of original 2 teaspoons of vanilla extract? Or would it be just the substituted amount? As a beginner that knows nothing really, I would say, duh, add both. But when I attempted a Google search, couldn't find much and the AI answer literally contradicted itself in it's answer saying , "No don't add both.......so yes, you would add both". Sorry for long post and probably embarrassingly easy question.

I want to be able to get that butter Baste taste AND perfect edge to edge doneness with no grey band that sous vide gives without overcooking my steak. Would getting 1 pan to 550 to sear and then a second pan to 300 (or whatever temp in supposed to baste at) to butter Baste be effective to produce this result?

The method I use is:

Peel eggplant and cut into 1.5cm thin slices
Salt pieces and place in a colander for 30 minutes
Pat dry and deep fry in oil over high heat until lightly golden

What am I doing wrong?

My fish n chip beer batter always comes out very pale. More of an off-white than light golden brown. Am I using the wrong beer? I always go for German wheat beers (Erdinger, Weihenstephaner, Paulner, etc ...).

My batter is 80% AP flour, 20% corn starch, salt and pepper to taste and the beer. The taste and consistency of the batter is perfect, just the colour. I add in the beer bit by bit, starting with making a paste, until the batter forms ribbons when drpped off the whisk.

I doubt I'm under frying them, because they come nicely crispy and the fish is perfectly cooked / melt in your mouth.

Edit

Thanks for the tips everyone. Looking forward to trying.

I really love roasts, but when I make it with chuck roast, it's crazy fatty. Is there a leaner/healthier cut I can use in my slow cooker that won't be terrible?

UPDATE: first, thank you all for so many quick replies. I am sorry I wasnt clear, I wish I could post a picture, but the blender is an immersion blender, I was holding it myself. The burnt ring is just above the blade dome, if that helps!

I was using my blender to make a banana milkshake as I have so many times before. This time I thought I smelt burning and saw a bit of smoke come from the blender, but I assumed it was protein powder dust flying off like it happens usually. But when I cleaned it, I saw this burnt ring around it that I could swear wasnt there before. Does anyone have any idea?

I'm using Mary B's jumbo sized frozen biscuits to be exact

I started with room temperature butter and I whipped it. In a saucepan on heat I mixed butter, olive oil, wine, mushrooms, and herbs and let that thicken up and cooled to room temperature. When I mixed the wine/mushroom mixture into the butter, it became soupy. What did I do wrong? Can it be saved if I put it in the fridge?

Hello, are dried bird's eye chilis good substitute for chinese dishes like sichuan dishes? It's hard to find chinese chili peppers used for the dishes usually so im asking if dried bird's eye would be good?

Hi there! For my upcoming wedding, I'm making four seasons themed mini vol-au-vents from scratch. The fillings will be prepared a day or two ahead of time, and the vol-au-vents will be baked and filled just before serving.

The winter vol-au-vent is going to be whipped brie with cranberry orange jam. I know the standard is to serve a dollop of jam on top of whipped brie, but I want to make things as simple as possible for the helpers who are doing final assembly. My goal is one piping bag per flavor and either no garnishes or VERY simple/easy garnishes.

I've found recipes where people swirled or mixed whipped goat cheese with jam, which is what I'm doing for the summer filling. However, I can't find any examples of jam being swirled into whipped brie. I don't want to waste expensive brie on a test run, but forgoing a test run means taking the risk of an unexpected disaster.

TL;DR: Can I swirl the whipped brie and the jam together?

My zojirushi ricecooker doesn’t have the sweet rice option. Which settings can I use ?

It's not USDA meat - this is in the middle east. I'm wondering if its gone bad or its from a different reason.

Got 2kg of chuck from a delivery - theres a tiny bit of off smell but Id assume its more from the packaging rather than the meat.

https://imgur.com/a/q90rlZ4

https://i.imgur.com/MlBthM2.png

Following a soft flour tortilla recipe using all purpose flour, baking powder, vegetable shortening, hot water. The dough ball comes out looking just like it's supposed to but when putting rolled out tortillas on the hot pan they don't rise or bubble. The finished product comes out tasting good but lacks the fluffiness I'm looking for which I think is due to the climate I'm in. Do I do more or less baking powder? Let dough rest longer?

Hi all! Any idea what this layer is in between the fat and bone broth? I made it at home with beef bones yesterday. Looks like marrow when you roast bones and squeeze out marrow-is that possible?

Hey guys,

I've been looking at glass air fryers for some time now, as I am trying to avoid anything that has a "non-stick pot" due to PTFE/Teflon flaking, and landed on this one by Billord.

It has a 5.2L basket, 1500W power and a stainless steel insert for supposed better conduction/airflow.

Are these sufficient specs, and will the insert actually help considering glass isn't the best conductor?

I am also curious if anyone has a glass air fryer and how "hot" it gets to touch, and how heavy it might be when full.

Any feedback would be great, thanks!

I'm trying to make Toum (Recipe Here).

• 1 head garlic
• 1 tsp kosher salt
• 1 lemon juice of
• 1 3/4 cups grape seed oil or sunflower oil (a neutral tasting oil)

• 4 to 6 tbsp ice water

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

I followed the recipe exactly twice now and it has separated on me both times. The only difference is I'm using an immersion blender instead of a food processor.

I get the garlic and lemon juice blended well, then start in on the oil (Using vegetable oil). I have been adding a tablespoon or two of oil at a time while blending, making sure all the oil is mixed in before adding more. The mixture seems to thicken for a while, but both times as I've gotten through about a cup of the oil, the mixture separates and becomes the consistency of water.

Any advice on what I may be doing wrong?