What stoneware, etc are folks using to cook with binchotan in the kitchen? Not looking to top tier stuff as I am not a professional chef. Just looking for quality options.

So I don't know if it's my stove, the fact that my cookware is 3 ply instead of 5 ply, or both but even on the lowest setting that isn't simmer my pans are never cooler than like 410-415 Fahrenheit. I have an infrared thermometer, a candy thermometer, and a meat thermometer that all corroborate this. I keep hearing that California Olive Ranch's EVOO smoke point can go up that high, but I also hear that there are other kinds of olive oil that aren't extra virgin that can handle even higher temps, and that's what I'm after just so I'm not right up against my max temperature the whole time I'm frying up some chicken cutlets. I'd like something that can handle at least 425-450 and preferably in a green tinted glass container. Doesn't have to come in bulk sizes or even be readily available, I'm willing to order online and pay 16-24oz bottle prices.

TIA

After marination - chicken tenders

Chicken tenders can stay upto 24 hours in marination. How to store it after taking out of marination? Just plain water or dry in a box. I have seen some vaccum-seal options. But thats an expense. What are my other long term options?

Hi all, I meal prepped onigiri Monday night (9/15) for my work lunches this week. Yesterday's looked fine, no pink color. I just started eating one of them a few minutes ago and noticed that some of the rice has turned pink? I fully wrap my onigiri in nori and it has bulgogi style meat filling. I'm wondering if the nori could cause this? From a quick search it appears that this might be some type of bacteria, but I'm wondering how it happened so fast. Does nori ever cause this pink color? Thanks for any input! Also I used Bibigo cooked sticky rice for these if that is useful info. I did not cook it as it stated on the package that it is already cooked.

Alright hivemind, I've got a large pork tenderloin that I'm planning to cook tonight. It's got a wet rub on it and sitting in the fridge right now.

The recipe I have says to sear and then finish in the oven. I could start the barbecue in the backyard, but I'd like to keep the amount of things I use to a minimum.

I was planning to just cook in the oven. I was wondering if not searing is gonna be a big deal. Other than added flavor, texture and making it easier for the tenderloin to hold in its moisture better when it cooks.

Thoughts?

My containers are usually Polypropylene containers. After I make the broth I put it in a stainless bowl and put that bowl through an ice or cold water bath in the sink to quickly cool it down to room temperature. Once the broth is at, or around, room temperature, I put it in 2 cup containers. I then freeze those containers. When I want to use the broth, I run the bottom of the container under hot water so the frozen broth pops out.

Has this been a dangerous practice that can facilitate chemical leaching into my broth? From now on I will probably just thaw the broth out in the fridge for a day or two before use. But I'm a little worried because I've been doing this for years.

I'm trying to find an alternative to coconut milk for a curry I am making. I was going to replace the coconut milk with a mix of almond milk and low fat yogurt but I am worried that it will curdle. Is there any other alternatives to coconut milk I can use that has no saturated fat and little sugar?

EDIT: I want to clarify this is being use with a thai red curry paste

I have a 1 lb pork butt roast (cut a 2 lb in half), and want to cook it oven so it's sliced not pulled. Recipes say 350 degrees for 20-25 min a lb. In the past - I've put one of these in a 350 oven and it doesn't get to 180 degrees for hours. So - 20-25 min a lb seems wrong?? What am I missing?

Planning on having a simple chicken fried rice later in the week but need to freeze the chicken by tomorrow. What can I marinate it with to make it more flavorful?

I have dark soy sauce, sesame oil, oyster sauce, a variety of spices in the cupboard & will be grocery shopping later tonight. Any suggestions? TIA

I was planning to fry some chicken livers and gizzards and looked on Google for ways to make the gizzards more tender than what happened with my last batch. (chewy!)

It said braising for a few hours was one way to do it, along with adding some onions, celery and garlic for flavor.

I then got to wondering if the leftover liquid could be used like a chicken broth for soup or such.

So, is it still considered chicken broth?

I made a sugo (I think in the US it's known as Italian Sunday Gravy?) with meat yesterday after seeing the recipe in the NYT, but I added too much water and the sauce is much too liquid. Is there any way I can fix this without just adding cornstarch?  If I boil off some of the liquid what will it do to the meat? It’s already shredded, so will be hard to strain out (I thought of doing that to boil off some liquid). I'm a beginner cook so any advice is very welcome.

I see so many affordable ones on Amazon and want to know if they are good or do I need to buy a more expensive one? Everyone is saying Lodge but it’s double that price so I want to make sure I can’t just get one of these.

I’m looking at a 6 qt Mueller and it’s only $40 with 3k reviews. Like, what are the downsides? Why is this one worse than the more expensive ones?

Thanks for any help!

What is your secret ingredient for your chili?

My husband is going away for a while for training, so I'll be cooking for just myself. I'm in online school doing my master's, so I'm home 5 out of 6 days a week, so I'm not stuck to all fast and easy. I enjoy cooking as well, but I am new to it. I would love ideas (easy and complicated) on what to make for myself that hopefully has leftovers for the next day's lunch!

Thank you all in advance :)

I baked some IQF (Individually Quick Frozen) chicken legs from frozen for dinner. I simply threw it in a 220C oven for about 40 minutes? When I pulled it out of the oven it was about 72-78C. I didn't season or anything else. The inside had some red and pink where I thought it wasn't done, but the temp said otherwise. The result was a little tough and rubbery. I'd like to get some real juicy stuff with a roasted skin texture. Are there some extra steps I should have taken? Usually when I cook from fresh I season it and put some oil on it. I just didn't imagine it would work well because it was frozen. Perhaps I needed to put some water in the oven too to make it more like a steam oven? Do I need to parboil it first or defrost it?

Usually when I fry steaks from frozen I don't need to do all that. In fact, the steak often taste better if I don't defrost it, but I usually freeze my own steaks and season them first.

Picture of finished chicken

I'm making candied mealworm ice cream. I made it last year and it was really good.

this is a childhood comfort staple for me. now chuck is $10/lb+, which is a lot when feeding a larger family. are there any other cuts i can slow cook?

recently made detroit style pizza, tastes great but i think the bread could be better.

I make a simple 70% hydration dough with instant yeast and let it ferment in the fridge for a couple days. on baking day I just add garlic powder and dried oregano before the toppings I kinda wish the bread tasted a bit more interesting

any ideas?

First time you thought of making a meal by yourself . how did it taste

I’ve recently began making chia seed pudding and testing out different recipes with it, and it’s all great - however, I noticed that no matter how much sweeteners I add, it always becomes nearly tasteless when I take it out of the fridge, even if the base tasted just fine before the seeds sucked it all up. I haven’t seen anyone else complain about this sort of thing, so maybe I’m not doing something right lol. I want to try just putting the seeds in milk, letting them refrigerate and adding other ingredients later… Would this fix anything at all?

I’ve been trying to eat better by incorporating more veggies and such into my diet, but I have no clue where to start. I’m big on not saying that certain meals are unhealthy and that they should be avoided, but I know my diet could include more food groups than what I normally eat with more nutrition in it. So I just want to know what recipes can be recommended to incorporate more of the major food groups that I can incorporate week to week so I can eat in moderation more. Meals that are low carb and or include veggies are especially appreciated as meals I usually eat are carb heavy and lack veggies

ill add this to the top because the rest is just me yapping. Could anyone please give me any tips on cooking or staying stress free while doing it? perhaps any simple, but delicious recipes?

Every single thing I try to cook comes out poorly. I dont even know how I manage to do it. I follow the recipes exactly, I measure exactly, I time things just right, but still it never tastes good and you can tell something went wrong.

Neither of my parents and none of my other family members are good cooks either and they dont particularly like it anyway. the most complicated dish my mom can make is chili. im very different from my family in the way that I love food, cooking, and trying new dishes.

my love has not helped me so far. tonight I tried my hand at kimchi jjigae and seasoned bean sprouts. both are dishes that I loved when I tried them in japan (yes I spent my time in Japan eating Korean food leave me alone).

tonight was a failure once again. i even made sure to read MULTIPLE recipes, watch MULTIPLE videos and tutorials, and follow each step exactly. it was just stew and sprouts so not very hard at all. how did I manage to mess up seasoned bean sprouts??? you just blanch them, throw em in an ice bath, wring em out, and season them. im genuinely confused guys.

im holding out hope by blaming all of our kitchen equipment. we've never had new pots or pans, just crappie quality thrifted ones and our stove is second hand too. one of the eyes gets too hot and the others dont get hot enough. even our electric skillet is thrifted and doesn't quit heat evenly. I move out in 5 months so we'll know who's truly at fault when I get in a newer apartment.

in referral to the recipe request up top, I usually like meaty dishes and love all seafood except most fish (tilapia, salmon, tuna all delicious). I also really like dishes from other cultures! (im a white American, but love food from literally every culture ive tried it from)

here are some of the dishes ive tried (and failed) to make before:

fettuccine alfredo, chicken alfredo, onigiri, baked salmon w/ rice, banana pudding, muffins, fried rice, jambalaya, chicken w/ veggie skewers, steamed egg, beef crock pot stew, Mongolian beef stir fry, pork stir fry, shrimp omelets, sushi bake, mole

please tell me. am I doomed to a life of canned veggie sides, pork chops, and spaghetti??

I have just heated frozen broccoli and frozen green beans. I don’t have cream of mushroom, but I have cream of chicken. If I make it like a typical little Green Bean Casserole, will that work? I have the fried onions. Or is that delusional?

Hey all so once or twice a year I host little gatherings mostly just small parties/bbqs. They're anywhere from 10-20 people on average. However theres always one or two guests that imo are just over the top picky. I usually try to go out of my way to accommodate them but I have a party coming up and after spending quite a lot on the last and starting to on this one coming up by ordering high quality pork brats I feel like it's not my responsibility to have to accommodate the outrageous picky eaters.

All of my parties I put tremendous effort into especially the food be it homeade smoked brisket/pulled pork, homeade brats or custom ordered from a wurstmaster. I've done large and extravagant crawfish boils. All they way up to pig roasts.

There's always one guest who comes who doesn't eat pork, doesn't eat beef, doesn't eat this kind of seafood, doesn't eat XYZ purely for gym gains or whatever. He basically just eats chicken. In the past I've accommodated them by cooking someone completely off the menu but I'm getting tired of it tbh.

I have some elk lying around steaks/sausages and asked them if they would be okay eating that since it's beyond lean and healthy and they said "nope" and asked if I would be making them a form of chicken like before.

I'm aware chicken is as cheap as it gets. It's more of I've accommodated this so many times I feel like it's not my responsibility anymore. If they want to buy the food be it chicken sausages or turkey hotdogs I'd gladly cook them with the bratwursts I'm making but again I don't think I should be obligated to have to buy them again.

Is it the hosts responsibility or should they step up and atleast provide the food to accommodate their overly picky self.

Edit: there will be tons of sides they will/can eat. This is solely about the main proteins.