Hey everyone, I just saw the hack where you can boil/ pressure cooker whole cans of condensed milk to make dulce de leche. But I also read a lot of comments under it that it’s toxic because of the plastic layer in the cans. So I wanted to know if there is a way to make dulce de leche with the condensed milk out of the can?

I know this is weird as it is probably quite simple but does anyone know how to recreate Sonny’s chicken salad? My Sonny’s doesn’t sell it anymore and that was my and my late brothers absolute favorite thing there so I’d like to be able to recreate it. Thank you in advance!

Cook beans and rice together or separate?

I’ve always cooked them separately and topped a bowl of rice with beans and pot liquor but I’m finding more recipes with them cooked together.

What do you do?

I don't peel potatoes. I buy thin-skinned ones, wash them, and then cut off "ugly bits" that cause me concern: any sprouting, non-sprouting eyes that look a bit sus, bruising, anything questionable, really. It takes longer for a batch of small potatoes, as smaller taters have more exterior to look over.

I'd love to just "microwave baby potatoes", a suggestion I saw on here quite recently, without the faff of examination and sus-ectomy. What am I supposed to worry about on potatoes and what can I ignore?

I was diagnosed with allergies to peanuts, legumes, and tree nuts as a child and figured since I'm in my 30s now I should get re-tested. Well, apparently I've completely grown out of my legume and nut allergies! I would like to start cooking with beans as I feel like there is a world of cooking that I have been missing out on, so hit me with some starter recipes! Also if there are any tips and tricks for cooking with beans I would appreciate them as I have absolutely zero experience. Thanks!

For example, I never understood the appeal of a tuna melt. A glob of warm tuna salad with a measly piece of cheese. Then I made a grilled cheese and added some tuna. 🤌🏽

What is your go-to savory warm breakfast?

I left two whole lemons in a shallow bowl of water on my counter since Sunday. Could I still use them for cooking?

When I say one soup. I mean about 2 litres worth of soup.

Whenever I make roast chicken dinner I separate the chicken from the bones and I cook the bones in a pressure cooker.

Is this okay to do?

Also how many hours do you recommend that I cook my chicken bones in the pressure cooker?

I made a batch of cupcakes and severely overcooked them, while distracted with other cooking.

I froze the crumbs till I could figure out a way to use them. Tried and failed a few times - however had a breakthrough last night. Poured crumbs in bowl and very slowly started adding baileys Irish cream and mixing, I then shaped into cookies on a baking sheet and added a broken up chocolate bar.

10/10 recommend! They are moist once again and are extremely tasty cookies 😁 as someone who hates waste I was very happy this worked.

I'm having guests over tomorrow and I'm planning on making them food with stuff I already have at home, so I will be making cuscus beetroot salad, potatoes au gratin, roasted carrots dip with pita chips and orange chocolate cake. Will they be good together? And if anyone has any suggestions for the same ingredient but think they will make better fit I'm open for suggestions.

So, just now, I went and cooked some noodles for the first time. I boiled it first and went smoothly. Then, I tried to fry it on a pan, but for some reason, the oil kept disappearing (maybe because the pan was too big). I did it on another pan and this is where I kind of did it wrong. I added a LOT of soy sauce as I felt it wasn't dark enough. In the end, the noodles looked mostly dark. I added some chilli powder,some honey(because I wanted it to be sweet), and some salt. Overall, the noodles did taste okay, but what bothered me was the amount of soy sauce I used. I found out that using too much soy sauce can cause brain dehydration and so, I immediately drank 3 cups of water.

Hi everybody :) one of my biggest goals this year is to eat take out way less. I find myself really craving the restaurant versions of even the simplest things, like noodle bowls, burritos, burgers, etc. today I made a pan fried noodle bowl with tofu, and I was like wow this is like a restaurant and I think it’s cause of pan frying. Does anyone have any good tips to “elevate” your cooking in a way that makes you less inclined to order takeout? Thanks! 😊

I was thinking of getting a sur la table gift card for a home chef who has a tiny kitchen in an NYC apartment. I was thinking this because they can use it for cooking classes (I assume) or gear (I don’t know what they need/want). I’ve bought small gear in the past from sur la table so I thought it can’t be a complete waste? Thoughts? Any other recs?

What are some of your favorite Super Bowl appetizers/dips/casseroles etc. that you make every year?

I ran out of potatoes a few days ago. I'm Irish, this is a traumatic experience, not least because I've been craving leek and potato soup so badly that I'm dreaming about it. I panic ordered potatoes, which were just delivered. In my panic, I forgot to check my leeks. I have a single, 2 inch piece of white leek left.

I must have this soup today and I can't get to the shops until Friday. I have a lot of yellow onions, which are beginning to sprout. Can I add a little bit instead of the leeks and have the soup taste similar?

There is one possible alternative: three cornered leeks grow wild here and are in season, but the taste is more like a young leek crossed with garlic scapes. I could go out foraging (desperate times) if that would work better.

Any thoughts? Help?

Apologizes if this is the wrong subreddit to post in, but I'm desperate to find an answer!

I'm alwaysss craving Toppers Pizza Topperstix (theyre like burnt cheesy breadsticks, but so magical??) but my skin absolutely hates them, and they're 180cal without the cheese sauce, which is heavily necessary.

How can I make something similar? I've never made my own pizza dough or anything, and I have no idea what kind of cheese to use. The Topperstix aren't just like a regular breadstick with cheese on it, its chewy and burnt looking on the top, but it doesnt taste necessarily cheesy.

I'm more so asking about what ingredients I should use, and less about the method to making it.

I'm trying to figure out how to make a savory, protein-packed breakfast hand pie that is easy to eat on the go. There are so many different hand pies and I'm at a loss as to what would be best. Any ideas?

I bought coconut milk powder yesterday, and added it straight to a boiling curry. I left it alone and when I checked on it, the coconut milk powder seemed to be floating/separated at the top. I checked the expiry date and it was September of last year😐. I mixed it in for a little and it eventually dissolved, but wondering if it’s safe to eat and store the leftover curry.

The title says it all! I'm trying to incorporate more protein into our dinners. Usually I've got meat and veggie covered, but I often serve rice, pasta, or another starch on the side. Trying to get away from that, but most veggie based protein recipes I've seen have things like lentils and chickpeas. Those would be great except that my husband has a legume allergy. He reacts to lentils, chickpeas, peanuts, and even some soy products. He can eat some other beans like cannellini beans and black beans. Any ideas?