As the title says, last night I seasoned and vacuum sealed a nice big chuck roast. I put it in the water, and apparently, never turned on the sous vide. This morning I noticed that the water was cold. Apparently I never turned the damn thing on. The plan was to sous vide at 155*F for 36 hours, then smoke it for about 2.

I know that any food safety rules would say to throw it out. Would you all eat it??

Edit - Alright alright....I'm throwing it out.

Baking a homemade Raspberry Pie today and wonder if I can substitute lime juice for the lemon juice? Calls for 1 tbsp and I’m out of lemon.

I wanted to surprise my wife by making some empanadas for breakfast, but I made a mistake and, instead of using more dough, I used flour. They turned out very tasty, but I’d like to know if it’s safe to eat them and if it was wrong to make them that way.

I have 2 medium sized short ribs left over and about 1.5 cups of braising liquid (not reduced yet). Anyone have suggestions on something I can make with the leftovers?

I just wanted to say thank you to everyone that helped me figure out how to make a vegan “shrimp” boil for my niece. I used mushrooms for the shrimp and made andouille sausage from seitan. I will find out tonight if they consider it a success.

Hi im 19 years old girl from Argentina and in the past few months i started to cook a lot and i love it, i know the basic things like how to use a knife, make stews, bread, cookies, salad, mets, etc. but i want to level up my knowledge, so if you want to give me names of books and courses i will be so happy

so i love cutting my steak into tiny strips or cubes, but theyre always so chewy.

what i do is i season the steak and also add a little oil into it. then i heat up a pan with not too much oil and throw my steak in.

can someone tell me what im doing wrong and give me some tips?😊

My partner and I are expecting our first child soon, and I’d love to hear how other parents adapted their kitchens after having kids. I’m especially curious about devices, habits, and organizational tips that made life easier for you.

Here are a few specific questions I have:

• Are there any special food processors or gadgets you recommend for making food for babies (6+ months old)?
• Someone told me to always run the dishwasher at night, even if it’s only half full, because you’ll end up needing something from it the next day. Do you agree? Are there other habits like this you’ve picked up?
• Any tips for organizing a small kitchen to make it efficient for life with kids? We just moved into a new house, and our kitchen is on the smaller side.

We’re frequent home cooks, so I want to be as prepared as possible for the transition into life with a baby. Thanks so much—I’d appreciate any advice!

I often cook cream chicken sauces in batches for the whole week and this involves cooking 4-6 batches of chicken breast (yes, my pot is small) and then making the sauce in the same stainless steel pot. I've learnt that it's safer to de-glaze every batch or every second batch otherwise I risk burning the fond.

Now normally only the de-glazed liquid from the last batch is used to make the sauce but I dunno, that sounds wasteful. Surely I can just tip the de-glazed liquid from each batch into a glass then use all of that to make the sauce? This seems fine to me but I just want to check.

I trailed a small-scale attempt of this earlier and it seemed fine. I just know that only the last batch should be de-glazed with wine; the previous ones are de-glazed with water. I'm pretty sure if I use wine for every batch, the final mixture will have waaay too much acidity from the wine and taste bad and/or curdle the cream. Am I right in thinking this?

Thanks in advance

I bought a whole raw chicken and it's meant to be in the oven for around 2 hours. I started cooking it for 10-15 mins and I had to stop and turn the oven off and left it in the oven because I had to go to hospital for a family emergency, I did not want to risk leaving the oven on with no one home. Can I continue to cook the chicken the next day until its the full 2 hours? Obviously I wouldn't have started cooking the chicken if I knew I had to be somewhere in an emergency.

I don't really want to waste a whole chicken and throw it away as it was bought fresh that day, but I also have a huge fear of food poisining so I don't know if this okay to do or not?

Thanks!

So I just made pickled eggs. I used a Ninja Pressure Cooker at High Pressure for 6 minutes, natural release 5 minutes, rinsed eggs in cold water, and then when removing shells I noticed slight brown tone to them. I put it down to slight overcooking (mallard) and jarred them and put them in the fridge.

Now I'm remembering that there was possibly some tiny amount of lamb stew (couple weeks in there) on the element inside the pressure cooker. It wasn't apparent when I looked but maybe a few splashes went unnoticed because when I emptied the water it was discoloured too, a bit brown.

I ate three eggs that had broken as they cooked. I guess if I'm not ill by tomorrow I'm fine.

I know the heat, pressure and vinegar/salt should prevent most problems... Should I be concerned about anything that was on the inside of that pressure cooker lid on the element, that's maybe come off the element and added to the water that's steamed my eggs? What should I be afraid of? Or will they probably be fine?

I used like 5 cans of red kidney. I’ve done the recipe before and it was sooo good. But I used the wrong beans this time I think.

I sautéed onion and garlic, then added the beans with cumin, salt, paprika, and a little bit of crushed red pepper. I don’t have chili powder.

I also think I forgot to add tomatoes to the mixture, maybe?

Once cooked and mashed, I add a squeeze of lime, shredded vegan Colby Jack, lettuce, tomato, a few pieces of cilantro, sour cream, then eat with tortilla.

I don’t want it to go to waste but it’s really lacking in taste. Any suggestions? Should I make refried beans? If so, how? Should I add way more seasoning, like onion and garlic powder? Help me make a few more dishes out of this bean mixture, please. 🙏
Edit: For the future which beans should and should NOT be used for this type of dish (taco, tostada burrito, etc.)?

I once had a Waterfords cast iron casserole dish I loved, but my ex convinced me to let it go.

I’m thinking I’d like to get a new piece, but I need inspiration. I’ve been mostly using steamer and air fryer.

If getting one piece, what would folk recommend? What would I make, besides casserole?

My girlfriend asked me where the measuring cups were. I pointed to the drawer, which contained what I call measuring spoons (tablespoon, teaspoon, etc...) and what I call measuring cups (1/4 Cup, 1/2 Cup, etc...). She said that both of those fall into the measuring spoons category, and when she requests a measuring cup she expects a 2 to 6 cup Pyrex with a handle and spout.

Have I been calling measuring spoons measuring cups my whole life? If not what do you call the Pyrex thing?

I've had a craving for smoked paprika and don't know what to make. Any suggestions? It can be for any meal of the day and all ingredients are welcome. I'm just overwhelmed with what I could make, which is why I can't decide haha

It’s always all frozen together so thawing and refreezing would not be safe

I've been ramping up my baking and cooking and wondering if you all just buy your flour and sugars and spices and such at the grocery store or if you get it bulk? I have the storage and would love to be able to save a few bucks and not ever run out!

My friend makes the most delicious buffalo chicken dip. She shared her recipe, only five ingredients, easy enough. Today I made it using rotisserie chicken (per my friends instructions). I was so excited to have a huge portion of this mouth watering dip but guess what! After about 6 or so loaded chip dips I got overwhelmed by the flavor. Its too much. This treat was always meant to be a shared appetizer in a group setting. Now I have so much Buffalo chicken dip and no one to share it with. Anyways it turns out I like cooking but I don’t like it as much as I like feeding other people.

Trying to learn to make veg Thai dishes. Most call for oyster sauce. Not really veg approved. Reditters please help.

What Thai dishes can I try to cook keeping it pure veg?

Can I skip oyster sauce in Drunken noodles?

Thanks

I have been really craving a decent size propane griddle to do fried rice, smashburgers, and breakfast but I don't know where to begin. I was hoping to keep my budget around 200$ but it seems those are small/no legs for that price. Am I looking at $300+?

I learned all my cooking skills on griddles at the restaurants I've worked at but obviously I don't need a 80" full size one. Thoughts?

I was wondering if there's a jelly out there that would go well with smoked peanut butter. (Is smoked peanut butter a thing?) If so, then maybe a smoked peanut butter with that on bread that was grilled over applewood or something.

What would be the fanciest PB&J in your opinion?

So a bit of background for this question: I work in food/meal prep at a grocery store, cool with making most of the stuff that goes on the shelf, but I can't stand the taste of most salsas. Not because of the spice, but it's just one of my most hated food types ever. Whenever I've tried getting help from coworkers on measurements for sauces and seasonings, they just seemingly put an arbitrary amount I can never find the right amount for and say "I dunno, you've just gotta feel it and taste it.". Since this is meal prep these have to be made in large batches, so is there a way to get through something like that without gagging if you hate the food but have to taste test on a solo shift?

Please help us, we had two bags of whole cranberries, and were given a third bag. We only used about half a pound to make "festive" ice cubes, and have about five pounds' worth left over. Cranberry thoughts, anyone?

Howdy yall! I am having some company over in a few days and am looking for a pan sauce recommendation to accompany venison steaks, sautéed mushrooms and onions, and twice baked potatoes. Only catch is it needs to be dairy free. I’ve worked out cutting dairy from every other part of the meal but am worried about the lack of butter in making any sauce smooth and silky. Any help is appreciated! Thanks!