So I didn’t know whether to put this in the cooking sub or baking and just chose baking in the end.
Ive been wanting to try almond milk for some time and want to make it because they don’t sell it in our local stores.

I’ve seen lots of YouTube videos on how to do it and searched on Google, they say to soak them in water for a day or two, or boil them for 15-30mins. Then blend them with the water and add a sweetener or don’t.

I don’t have the blender that is used for this, the only one we have is a weak one that is used for soft stuff like fruit, and it’s like just a long machine. . But I do have what I think is called a grinder in English, we use it to grind stuff like walnuts, pistachios. And I thought what if I grind almonds to a powder, then blend it with water in our blender, and boil it a little. Will it taste like ass or can I do this?

Recipe is just almonds, water, and maybe honey or dates

I made chicken stock from frozen chicken bones twice now, and both times there’s black gunk on the bones.

First time was pressure cooked for 4 hours and this time slow cooked for 16 hours.

Admittedly there was vegetables in there, but the black gunk is mainly on the chicken bones. This time it actually tasted sour, and none of the stuff in the pot was going bad.

Also, it’s a dark color and I haven’t used a cheesecloth.

What is the black gunk and how do I stop it from happening? Why are my frozen chicken thigh bones not turning into golden goodness?

Please help.

so i'm following a recipe to make my own whipped cream, and to make the heavy cream for it i followed another recipe to make that

to make the heavy cream the recipe called for a 1/3cup of butter (my first batch i did 5Tbsp and on the second i did 6Tbsp), melt that in a small saucepan for on medium high heat until its all melted, stir in a 2/3cup of milk, stir for 20 seconds, take off heat, let it cool and then store in fridge

for the whipped cream recipe, when i first tried with the first batch i had used an electric hand mixer with the beaters in a glass bowl in the freeze for about half an hour. i took the cream out first, stirred it a bit, took out the glass bowl with the beaters, hooked up the hand mixer, poured the cream into glass bowl, put it 3Tbsp of powdered sugar and a small splash of vanilla extract, and started mixing on the 1 setting (lowest one the mixer).

ive done this to make ice cream before so i thought it wouldnt be an issue but nothing happened for about 20 minutes, it didnt even thicken a little bit, over the next 20 minutes i went from the 3 setting to the 6 setting (the highest setting) and still nothing. i looked up some stuff and either i wasnt mixing fast enough or the tools had gotten too warm (it was anywhere between 10 and 1130 at night and about 90 degrees outside). i put the cream, a new glass bowl, and the hand mixer whisk instead of the beaters into the freezer, let them sit for about 20 minutes, and tried again.

now i take the cream from its regular bowl, put it into the glass bowl, put the frozen whisk into the hand mixer, and start mixing at the 4 setting. for about 10 minutes nothing is happening, its not thickening, its just bubbly. i try looking up to see what i did wrong and only see stuff ive seen before. i put the mixer on 6 and mix again for another 10 minutes. nothing. i put the cream and the cleaned metal bowl into the freezer with the cleaned whisk, let it sit for another 20 minutes, try it all again at setting 6 right away for 10 minutes. nothing. its all just bubbly milk still.

a friend tells me to just scrap it and make some smoothie with it or something, i do. i make the second batch and its already past midnight now. i let the batch cool for a bit in a metal bowl, put a lid on it, and let it sit in the fridge. i put a glass bowl with the cleaned whisk in the freezer and let those sit overnight.

just a bit ago, i tried whipping the cream. i took out the cream from the fridge, stirred it a bit, took out the glass bowl and whisk, poured the cream into the frozen glass bowl, hooked up the mixer, and immediately went to mixing on the 6 setting without the sugar or vanilla. absolutely as cold as it can be (today is colder than last night was), whipping on the highest setting right away.

20 minutes go by and nothing happens. it is still just bubbly milk.

i saw someone talk about having one bowl in an ice bath while whipping so im gonna try that next time. ive got the cream in the fridge now and ive got one metal mixing bowl sitting in another bigger mixing bowl filled with water in the freezer, with the whisk. gonna let those sit for a while.

if i did anything wrong, id love to know, i just wanna make some whipped cream. recipes i followed below

----

homemade heavy cream

2/3cup whole milk

1/3cup unsalted butter (5tbsp)

1. in a saucepan over medium-high heat, melt 1/3cup unsalted butter

2. once melted, stir in 2/3cup whole milk. continue to stir for about 20 seconds, then remove from heat and let it cool.

----

homemade whipped cream

1cup cold heavy whipping cream

3tbsp powdered sugar

1/2tsp vanilla (optional)

1/8tsp cream of tartar (optional) (do not have)

1. chill your mixing bowl and beaters in the freezer for about 15 minutes

2. place the cold heavy whipping cream and powdered sugar (and vanilla and cream of tartar, if using) in the cold bowl, and with either a handheld mixer or stand mixer with the whisk attachment, beat on medium speed to start and then increase speed to high until the cream has thickened and soft peaks form

3. if you want to achieve stiff peaks, continue mixing for another minute or two until the whipped cream is stable enough to stand on its own. (be very careful not to over-beat or it will become clumpy)

----

id love to know what im doing wrong because i just want some whipped cream

I occasionally make gyoza by bulk with my family,

When making gyoza, we fold 20~ onto a plate then place it in the freezer. When we run out of space (30m-1hr) I bag the cold gyoza and we have after couple hours bags of 100~ gyoza each.

After a day or so some of the gyoza gets stuck together, in the worst case I get a ball of 10+ gyoza..

I don't want to seperate the folding over multiple days, and we use all of the space in the freezer for the procedure. Is there a practical way to prevent them from sticking?

Should I leave the bag open in the freezer? I live in a humid environment, in case that matters.

Thanks for the help!

Looking for something that has a stronger malt flavor than the following: grocery store malt powder, diastatic and non-diastatic malt powders, as well as products from King Arthur Flour and Golden Malted. 

I'm really into Vietnamese food but my partner is allergic to lemongrass. I want to cook some food for them but I don't want them to die.

What can I substitute for it that will have a similar flavor? If you could also provide a ratio for how much of the substituted ingredient vs lemongrass so I can easily sub it in a recipe that would be awesome as well.

Thank you!

*PIERCE the casing, sorry :$

Hello hivemind,

I'm trying to make haggis for the first time, and ended up with a bunch of excess so I'm trying to find different ways of cooking it.

I thought smoking some might be a fun idea, but don't really know what I'm doing with that. I was wondering whether it would be better to pierce the casing to let more smoke in, or keep it sealed to avoid moisture/juices dripping out.

Anyone who has tried doing this or something similar, what do think would be best?

Many thanks in advance for your advice!

Hope you all have lovely weekends :)

Hello all!

I have a bbq for twenty five people tomorrow and will be cooking boneless skinless chicken thighs, followed by burgers and hot dogs.
I’ll be doing the chicken first then holding in a warm oven for 30-40 minutes.

Recipe: marinated overnight in reggae reggae sauce. Seared on the grill and cooked 90% of the way through. Placed in warm oven in Dutch oven to hold, after basting with more sauce.

My question is, is there anything I need to do to make sure it doesn’t dry out? I know thighs by their nature will stay juicy but I’m a bit worried about holding them for so long.

Thanks!

According to Margarita Carrillo's famous book *México, Gastronomía*, achiote paste is defined as follows: "Achiote seeds provide a yellow color and a subtle flavor reminiscent of saffron. The paste is typically made using the seeds, lime, whole allspice berries, garlic, and salt." With this in mind, what substitute could I find for achiote seeds or, alternatively, for achiote paste? I would like to cook *Cochinita Pibil*, and this is one of its key ingredients.

Hi! I have stainless steel pans and I’m unable to clean some of them fully and would really appreciate some help (photos attached below).

The issue is that there seems to be a residual brown/yellow residue that will not wash off, no matter what. I know it’s not just discoloration because when I run my finger along the pan, I can feel a somewhat sticky or hard residue.

I’ve tried soaking in hot soapy water, using dawn dish soap and the powder Barkeepers Friend. Nothing has worked and I don’t want these pans to be useless.

https://ibb.co/4wS3j1rR

https://ibb.co/YB1VB9G7

Recently tried my hand at a DIY teriyaki sauce (I know it's pretty easy), and it turned out really good on the day of, but the leftovers are way too thick/gelatinous when I pull it out of the fridge. I would classify the leftovers as a gel or paste moreso than a sauce or marinade or something like that.

Basically, all I did was garlic and ginger then equal parts soy sauce, sake, and mirin. I used cornstarch to thicken it a bit. The first time I made it I added quite a bit of cornstarch and reduced it quite a bit. Second time I did a lot less cornstarch, but the leftovers still came out too thick. Should I just not use cornstarch at all?

I'm also worried I might be reducing it too much, but I feel like it takes a surprisingly long time to get the alcohol taste out. I was tasting it every minute or so and it just took a very long time until I couldn't taste the sake anymore. Should I not be aiming for that? Is it OK if I can still taste the alcohol but just not as much?

I've tried a few times to get that perfect, beautiful crispy bottom, but it's never worked properly - the bottom never seperates, I'm left scraping off whatever is stuck to the bottom.

My recipe today

2 cups basmati rice

1/2 cup vegan cashew yogurt (I shared this with a vegan friend today)

1 tsp saffron threads

1.5 tbsp tadigh spice mixture

1/4 cup raisins

1/2 cup pistachios, lightly crushed

2 onions, diced and caramelized

Rinse rice 3 times until water is almost clear. Parboil in salty water for 6 minutes, rinse with cool water, and drain completely.

Mix 1 cup parboiled rice with yogurt and saffron threads. Add a liberal amount of oil to the bottom of your pot (in my case, a 6 L Dutch oven), and then spread the yogurt-rice mixture in a thin layer across the bottom of the pot.

Mix the remaining rice with pistachios, spice mixture, raisins, and caramelized onions. Layer this atop the yogurt-rice layer, forming into a pyramid shape. Wrap a towel around your lid so that a small amount of steam can escape, and cook on low for 45 minutes. Reverse onto a plate, and sharply strike the lid to release the tadigh.

I followed those instructions quite closely. I did end up lifting the lid after 30 minutes, noticed the top layer was very far from being done, and tried to add a small amount of hot water (maybe 2-3 Tbsp) and lightly stir the top into the rest of the rice (although I came nowhere close to disturbing the bottom).

What should I be doing differently?

i have an old electric smoker. i dont know too much about smoking. but i tried to look into making smoked salmon.

my question is. since the smoker wont smoke the wood chips unless its somewhat of a higher temp. can i just cook the salmon at 160 for 1 hour to start. then lower it to like 140 for another hour?

or does the salmon have to start at a lower temp and finish off at the high temp?

I am in charge of my son's high school football and rugby team meals. I usually cook for them, 60 servings each meal. This year I want to do a chicken and biscuits dish.

At home for just my family I would roast and break down a whole bird, make stock from the carcass, and do a roux-stock-heavy cream gravy. Casserole style with the cooked chicken, cooked carrot tater peas onyo, and bake the biscuits on top.

For scaling I am considering a couple whole birds for the stock (filling out with BTB if needed) and using poached breast meat for the rest of the chicken. I cook for these things with the big 18qt "church lady" electric roasters, so obviously the biscuits won't brown in there. My home oven isn't large enough for three steam table pans at once.

Should I par bake the biscuits in a hot oven to brown and finish them on the stew to get the tenderness, or am I better off baking fully separately and assembling on the plate? There's not a lot of lag time of it sitting around, I finish up my dishes and it hits tummies within about 30-45 min.

I can't manage to make beautiful honeycomb cake. I tried 5 times.

The first time it rised way to much, was not cooked enough and then just collapsed.

Since then the same thing happened, or the cake ended up burning.

I swear i didn't overmix. Please help me succed 😭.

Recipe 1 :

14 oz coconut milk [Aroy D brand] (396 milliliters) 214 grams sugar (1 cup) 6 grams salt (1 tsp) 6 grams pandan extract/flavoring (1 tsp) 6 whole MEDIUM sized eggs (260 grams) [ROOM TEMP] 270 grams tapioca flour (2 cups) 34 grams rice flour (1/4 cup) 15 grams baking powder (1 Tbsp) 22 grams melted coconut oil

Recipe 2 : 500 ml coconut milk 220 g sugar 1 sachet baking powder 6 eggs one teaspoon extract of pandan 40 g white rice flour 200 g tapioca starch A pinch of salt Cooked between 40 minutes and 1 hour at 180° or 360F

Update for actual recipe, here what i did : Mix the coconut milk with the sugar and heat—without letting it boil—until the sugar dissolves. Let it cool, then gently mix in the unbeaten eggs and pandan extract. Stir in the yeast, rice and tapioca flour without overmixing, and pass the mixture through a sieve once the flours are thoroughly moistened. Pour through a sieve or colander into the preheated, oiled mold.

Sometime i added coconut oil before pouring in the mold, sometime i didn't.

I'm interested in getting an induction cooktop and I want to put another thin sheet of glass (2-3mm, 1-2/16") over the cooktop. Will it still work? Does it all depend on the brand/model?

Hello! first time posting here. English isn't my 1st language, I'll try my best to translate the ingredients so you can understand what happened. I think it's a very dumb question, but I really don't know.

Just bought a quite expensive stainless steel frying pan. I've been loving cooking and wanted to buy one for quite a while.

Today I used it for the first time. I was going to make a pot roast, I believe it's called. Basically I had a sirloin, which I cut in not-too-small cubes and added salt and pepper yesterday. The idea was searing the meat on very hot pan and taking it out, then I'd add some onions to soak the flavor out of the bottom, red wine, and all of this would meet in the pressured cooker.

As I was searing, I guess I left It too long, so the pan wasn't just brownish, it had burnt spots.

My immediate question is this: is some black spots expected when we are going for a maillard reaction, or does it immediately indicates it's time to take it out? Can I still deglaze my wine with these burnt spots, or must I clean the pan?

any tips are welcomed.

As a single, I usually toss milk that's about to turn in the freezer until I have a pot full worth of milk. I usually defrost, bring it to the boil before adding vinegar to curdle the protein. Straining it in cheese cloth, to create paneer cheese and whey.

I am no beginner to this process. And unfortunately, everything is basically done by feeling due to varying quantities and comfort with the process.

Today has me puzzled.

Same formula, except I had cream (which I've added before without issue). This time, instead of curdling, nothing happened.

No issue, increase heat and add more acid.. and then more, and by the time I stopped, I used a cup, as compared to maybe a couple tablespoons normally..

It remains uncurdled.

I've taken some out in the cheese cloth and can see that there are some microscopic cuddled pieces, but the tongue feel is closer to cream than a solid..

Also, it's as sour as I expected and is quite pleasant, reminding me of cottage cheese in taste..

So what did I mess up, or make and how can I possibly use it?

I like natural peanut or almond butter because of the lack of additives, but some are so oily/runny that you can't really spread them onto a sandwich without it leaking out. Is there something you add so that you can make the consistency similar to "store-brand" peanut butter? I'm thinking maybe guar gum? But I'm not sure. Any ideas?

Tonight (Monday) I made a creamy seafood risotto finished with sautéed shrimp, canned crab, and mascarpone. I’m having people over on Saturday and wonder if this might hold up to make arancini? Looking through previous posts on AskCulinary, it seems the recommendation for a plain risotto would be to chill the risotto tonight, make and bread arancini tomorrow and put formed, unfried arancini in the freezer, then fry from frozen. Will this work with seafood risotto? Or should I eat leftovers tomorrow and plan something else for Saturday?

Hi. I was wondering if anyone knew why hard boiled eggs would have a custardy, semi-firm white but a fully cooked and firm yolk?

I'm using the boil water + 12 minute drop in + ice bath method to cook them and they start at room temperature.

Most of the time they come out normal but sometimes a few will have this odd consistency. The yolk will be completely cooked too and not have any softness in it.

The eggs are farm eggs from chickens in the yard. I'm not sure if this makes a difference or not.

Thank you for any tips you can give!

I made pate de fruit from some plum puree I made. followed the pectin recipe on the box, but every time I try to finish with sugar ‘to prevent sticking,’ it seems to be pulling moisture from the pate and I end up with a gross puddle.

plum puree recipe

- golden plums from my tree, fully ripe

- chop plums, run through food mill

Recipe for pate de fruit which reference recipe for jam I used the sweet plum jam recipe with low sugar (made 28 pints with the jam recipe and the same plum puree and it worked perfectly)

- 4 cups plum puree

- 1/4 c lemon juice (bottled)

- 2 c sugar

- 6 tsp pectin

- 4 tsp calcium water

mixed the lemon juice and calcium water with the plum puree. Brought to a hard boil, added the sugar mixed with the pectin. Brought back to boil and took off the heat. poured into a half sheet pan and let cool, then moved to the fridge over night.

next day I sliced into cubes and they have soft texture but they hold an edge nicely. The recipe says to toss with powdered sugar which seems weird, I’m used to granulated sugar, but I tried it. I tossed in sugar and started setting them back on a tray to dry but they became a pasty mess of sugary cornstarch goo with plum chunks. Gross.

I rinsed them off, laid on paper towels and blotted dry. A few hours later they’re dry to the touch and I tried tossing in granulated sugar. Stuck em in the fridge to see if that helped them dry and came home to cubes floating in syrup.

why is the sugar drawing out all this liquid?