Cooking

Salmon was vacuum sealed a couple months ago but smelled a little burnt and a small amount (1/8" deep x 2" long by 1/4" wide) discolored. I generously cut off the discolored bit but wondering if the rest will taste bad.

Edit: It turned out great! indistinguishable from un freezer burnt.

So I have been trying to make my own tortillas. I’ll found a recipe online that was flour, water, oil, and salt that seemed decent but wasn’t very good. I essentially made tortilla shaped crackers. I’m high altitude, but with nothing rising I’m not sure that matters? Anyone have a good recipe they can share? I’m kinda going for authentic styles that you would get at a taco shop.

Thanks!

I'm trying to make a döner kebab at home (derived from this video). I want to add the three following ingredients to the bread recipe: vital wheat gluten, diastatic malt powder, and dough conditioner (or enhancer). The pide recipe itself (again based off the video) goes as follows:

200g warm milk

10g instant yeast

535g bread flour (totaled)

4g sugar

245g Water

40g olive oil

8g salt

How much of the additional ingredients will I add?

Thanks for the suggestions for the tuna recipes! I just wanted to share that I made some of them and will be making more next week. So far I’ve made a few different adjustments to my onigiri, adding gochujang, kimchi or both. I also had a rice bowl topped with tuna and pickled ginger, and made my very first tuna melt with tuna, mayo, siracha and sourdough. I was going to take a picture of the melt, but it fell victim to my ravenous hunger before I could get my phone out. This pic is of the tuna, kewpie mayo and gochujang onigiri I made as I was preparing lunches for the next day. Thanks everyone for the ideas!

Any kind: Tomato, Alfredo, peanut. Anything you could put on pasta, rice, or other carbs. Just want to know which brands are good.

I usually make sauces from scratch, but I'm trying to reduce my workload by having some store-bought meals. I don't tend to care for sauce in a jar, but maybe you guys know some good ones.

(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)

So I tend to eat a can of tuna once or twice a week, usually with just a little salt, pepper and a dab of kewpie mayo and stuffed into onigiri. Are there any spices or sauces I can add to make it more interesting? Or any other easy tuna recipes I can make for one, preferably with rice? I really enjoy spicy foods and fermented/pickled things, but I’m not sure the best ways to combine that with something like tuna.

I've been asked to make a Thai Red curry with chicken for a larger party, and they've asked for the soup to be of variable spicyness.

I was thinking that maybe I could do the soup mild, and have an additive with extra spice.

I could go with chilli oil ofc, but I'd prefer to have the richness of the red curry flavors if possible.

Is there a good way to make some kind of red curry seasoning? Do I just offer the guests red curry paste to mix into the soup, or should I mix it with something?

Do you use them when you don't have time to cook or don't want to? Do you use them to avoid gaining weight? What is your opinion about their potential health implications?

I'm trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.

I’ve bought a new pot, red, beautiful and enameled. The old one I used to have was cracked. And my two cast Iron pots are not enameled.
So I ended up cleaning that cupboard & sorting pots and pans (not really what I planned to do today). And I have loads. Some from the bottom and back are really dirty & need a thorough clean.
I will have to decide which should go for keeping in the basement. For a single person the amount is ridicules & I’ve not even got to the lids on the top shelf 😱
@cooking

I have a half Christmas ham and I'm not sure if I'm supposed to glaze only the top(fat) or if I'm supposed to cover the sides as well.

I have a 2 cup pyrex but the spout on it is absolutely terrible. I've also heard modern pyrex kind of sucks anyway, so I'm looking for recommended brands to replace it with. Any suggestions?

Alternatively, what's your meal prep breakfast for the week?

I think i may have a new food hack. If you're ever out shopping and don't know what or how to make for dinner you can goto the gravy aisle and the seasoning packets read like recipes. Just pick what you want to make, it'll tell you what you need and how to make it. The packet also tells you what is in it so you can learn what spices to put on things instead of buying seasoning packets forever.

I was gifted a 900 Gram bag of Milo (I assume that's some shrinkflation crap). I love Malt and Cocoa, but this is bland and chalky. What do I do with it? So far I have tried it hot and cold on its own and mixed in coffee hot and cold. My next thought was using it in baked goods, something like an American Brownie.

Ideas?

Anyone get anything good for the holidays? Cooking ingredients, equipment, books, etc?

I got some smoked maple syrup for my wife. I can def see using it in a cocktail.

Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.

I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/

For no particular reason except it popped into my head, a sorta pizza hut pizza for Christmas dinner.

High hydration (maybe 70+%) same day ferment. Sauce was tomato paste, minced garlic, Basil, soy sauce, chili flakes, stock, and a splash of red wine vinegar. My tomato paste is kinda bland and sucky, and I was going for an umami bomb.

Topped with Krakow sausage, Shallot, and French style chili oil.

The bottom got nice and crispy, the middle was chewy and full of holes, a bit like a nice focaccia. So probably not really like pizza hut at all. Idk, I haven't had it in a long time.

Anywho, I enjoyed it, and happy Santas birthday.

When you need to cook a large amount of tomato sauce in a non clad pot.

Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot….

Even has the donuts on there for, you know, dealing with the munchies.

Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.

Be careful about the amount of liquid that's in the pot when you put the noodles in. They'll absorb quite a bit. You may also not need to add the potato starch slurry if it's cooked down enough.

Ingredients

4 x 300g / 10oz sweet potatoes , skin on, washed and dried
1/2 tsp cooking / kosher salt
4 tbsp unsalted butter
5 tbsp pecan nuts (Note 2)
200g / 7 oz streaky bacon , chopped (Note 5 to omit)
1 1/2 cups colby cheese , shredded (Note 3)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika

Panko topping:

1/4 tsp cooking / kosher salt
1/2 cup panko breadcrumbs
2 tbsp sage leaves , finely chopped (Note 4)

Instructions

Preheat oven to 200°C / 400°F (180°C fan forced).
Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
Rest for 5 minutes then serve!

Stuffing & topping components

Prepare these while the potatoes are baking.
Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.

Notes

1. Sweet potato - If your potatoes are larger or smaller, that's fine. There's enough topping / filling for around 1.2kg / 2.4lb sweet potato.
2. Nuts - sub almonds, walnuts, macadamia or other of choice.
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!
5. To leave out bacon - it will still be great without because there's so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there's nothing like freshly baked!

Ingredients

250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced
1 Tbsp sweet rice wine (mirin)
3/4 cup water , to mix with the curry powder
100 g Korean curry powder (3.5 ounce)
2 Tbsp cooking oil
200 g onion (7 ounce), peeled and cut into large cubes
70 g salted butter (2.5 ounce)
150 g potato (5.3 ounce), peeled and cut into large cubes
120 g carrot (4.2 ounce), peeled and cut into large cubes
4 cups water
steamed rice , to serve

Instructions

In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.
In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.
Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.
Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.
Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.
Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.
Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.
Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.
Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.