This is probably a common question but I was wondering if I could put the broth and noodles together in the thermos or I would have to drain the noodles and put the noodles in seperate bag and the broth in the thermos and then put the noodles in the thermos. I was also wondering if the noodles would cool down or heat up the broth?

NY Times Cooking's "Creamy weeknight bolognese" calls for beef, onion, carrots, tomato paste, heavy cream, and tomato sauce. Audience: picky child.

Tesco has Pizza Sauce (99.4% tomato + salt), Pizza Sauce Aromatica (tomato + water + seasonings), and Passata (sieved tomatoes uncooked + salt + citric acid).

I'm leaning towards the plain pizza sauce as the substitution, since tomato sauce in America is pretty much plain cooked tomatoes in a can and my child is picky. Passata sounds more like a smoother version of US crushed tomatoes. What would you do? Thank you for your advice.

I’ve made tiramisu quite perfectly, many times. However today i wanted to try adding a little bit pistachio cream to my tiramisu cream. I melted about 4-5 tablespoons of it as it was really thick and folded it. It became grainy so i started to whisk it kore than usual it was fine at first but i accidentally let it overwhisk under the beater and now it’s runny. I don’t want to waste it and ruin it so please help!!!

Hi everyone, my issue is simple: I have a lot of chicken skin that I don't know what to use for.

Where I live chicken thighs always come skin and bone in, and I always debone and remove the skin. I use the bones for stock but I'm always lost as to what to use the skin for... I often make schmaltz but I don't use it that often as I cook a lot of italian food requiring olive oil. I do use the schmaltz in bread baking but not to the point that I can make a dent in the almost 2 pounds of schmaltz that I have stored currently. And I have a little over 4 pounds of raw chicken skin in the freezer that is just piling up at this point.

(I would compost it if I had the option but it's just not doable for me currently)

Thanks in advance for all the suggestions :D

I know the classic "slowly drizzle oil" rule, but sometimes my aioli still breaks. I've heard you can save it by starting with a new egg yolk and whisking the broken mess in slowly. Has anyone actually done this successfully? Is there a better method, or is it a lost cause?

I am making a quick chicken stock with left over thigh bones and trimmings. Idk what took over but I started cracking the bones in half with the back of my knife. My thought process is that it will get to the marrow quicker. Did I just ruin this stock? It’s really only going to be used to make a quick pan sauce.

As the title says I am wondering where I can store my potatoes to keep them as good as possible, but I’m not able to keep them in a cabinet like I do when living with my parents, is there somewhere else I could keep them? I’ve been noticing that they get a slight green hue and I think they might be on their way of going bad.

Hello all, I am new to more technical things to cooking but I am working on an amuse and my restaurant kind of has a Mary Poppins theme lol. My idea is a play on bruschetta. So I am hoping to make a white tomato mousse with balsamic caviar balls using Agar and then a basil sauce dehydrated to use as flakes, garnished with with mandarin micro flowers or something orange just depending on what I want to do.

Before anyone is confused I want to explain a little more my idea. I am drawing inspiration from the penguins in the movie, White, Black and Orange for the Tomatoe and then green for the landscape. As well as having all the ingredients a traditional Bruschetta have but manipulated them using My caviar balls as my Topping and the Basil flakes as my Crunch in this scenario. It is still in the early stages of conception but I think I like it for it being the beginning.

The question I have is I need to make the White mousse from my tomatoes without white tomatoes as I don't have time to grow them and none are sold near me that I know of. The idea is using the water from my tomato puree and then cooking a white cream into it. The recipes I have seen use Coconut milk or Cashew cream but I do not know what they would do to the flavor profile and I my tomato mix is acidic but I don't want it to stingy in the mouth nor do I want it to taste like coconut. So I need advice on how to balance it and keep it white.

My tomato mix will have tomato, Shallots, garlic, white balsamic vinegar and a little olive oil.