cooking

The best by date is in 2 days. I know about the water test for egg freshness so I’m not super concerned, but please give me ideas for using them up within a week or so 🥺 I’ve boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.

Hello....

I have a new non-stick pan and it’s the first time in my entire life I’ve had this issue when frying an egg....

I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn’t add flavor like butter....

NOTE: I actually made this yesterday.

I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully....

I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven’t tried that you think get better with a little time?

Third attempt in a year....

Since there was some curiosity about what a sushi-bake is, here’s my own recipe for it. Sushi-bake is basically a “deconstructed” sushi roll where the ingredients are layered instead of rolled then baked in the oven. There are different variations of how it’s made, so this is my take on it. Apologies if I don’t have...

many east asian dishes included some ready made sauce like 豆瓣酱 or 柱侯酱 in chinese cuisines or 고추장 in korean cuisine. These sauces make our dishes delicious but unfortunately they are very high in salt and/or sugars. Is there some way to make the dishes with these sauces from scratch or without such high...

cross-posted from: slrpnk.net/post/847900...

So me and my dad were talking about pressure canning and how it’s very uncommon. I’ve never talked to anyone irl that pressure cans, maybe some water bath canning but that’s it. I wonder why it’s so uncommon? You can get a pressure canner for less than 150$ and it’s incredibly useful....

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion’s ‘sweetness’. How much difference do you think I’d notice if I used a food processor?

No recipe used, just my intuition. This is my 2nd iteration. I cook 8-12 days worth of food at one time. Today I made my typical bake-everything at once deal, with chicken tenders over a bed of onion slices and covered in the lemon garlic spice pictured. I had the idea of turning the onions into a purée in a food processor and...

Cake made with two ingredients - melted ice cream and self rising flour.

Made about two servings and a little extra chips....

Saw this on the America’s Test Kitchen tv channel and had to try it....

Has Huy Fong Sriracha changed color?...

Here’s the link to their recipe....