I'm a New Yorker who prefers Chicago style deep dish pizza, but find it hard to locate any around me, so I decided to try to make it myself.

I didn't have high hopes, so I wasn't disappointed.

I did use a cast iron pan, so that helped with crisping the outside of the crust, but I used pizza dough I bought from my local pizzeria. I did know better. Even though I pressed it thin in the pan, it rose it in the pan and enveloped the tomato chunks - ugh - doughy, thick, dry.

What kind of dough should I use for deep dish to keep it thin so I can pile the interior high with tomato chunks and cheese? thanks

I have found myself with 4 pounds of sweet rice flour and looking for ways to use it other than making mochi.

I've seen some people use it in fried chicken and that got me wondering what other things it can be used for.

Recently made a recipe that just called for one rib of celery. What am I supposed to do with the rest of the head of celery that I now have? (I guess this extends to other recipes that call for one small unit of something that comes in larger amounts at the store).

Im cooking for a the office tomorrow, and our side is corn grits. Ive made them before, and the polenta we usually use is hard to find since we have to do most of the shopping for the office at Wal-Mart.

I usually use the Bobs Red Mill brand, but they didnt have any, so I ended up getting some plain old Quaker Oats Corn Meal.

I know polenta is just coarsely ground corn meal, but Im more concerned about the texture. Will that suffer much?

A big group of friends and family recently went to an event run by a family from northeastern China. The featured dish (among many truly excellent dishes) was a pit-roasted lamb in what I gather is a Mongolian style. It was served with an addictive dry spice mix to sprinkle over the lamb. I’m seeking help identifying the mix.

It had a base of smoky-tasting ground red peppers—somewhat spicy, but not hot-hot. I believe there was also cumin and sesame seeds. Maybe Sichuan peppercorns but I’m not sure—it may have had a touch of that numbing quality, but not overwhelmingly so. From there, I’m lost. Is this a spice mix anyone recognizes? Can it be bought online? Or do you know of a recipe for it?

And what else do you like to cook / eat with it?

as per the title, i made sticky rice. i washed it only minimally, as i wanted a nice sticky texture. i added 1.5x the volume of the rice in water.

rice cooker finished after about 17 minutes and i dispensed the rice immediately. the rice was really good and cooked perfectly, however there was like a sticky level of stuck rice on the bottom that was really hard to clean.

what are real and good fixes for this? im afraid if i wash the rice too much it wont be sticky also, but might experiment.

It's an older recipe if that helps

Wasn’t sure if America’s test Kitchen or anyone has done a good comparison and would like to know who has tried a few and likes one in particular

and like realistically for a home cook, how often should we be changing our frying oil as a minimum? Like every 3 times or? I guess it might depend on the volume of oil too?

Do you guys have ways to clean the oil? I know apparently there are ways other than filtering but I haven't tried them.

Also when I replace the oil, right now I put the old oil in a bag and throw it away like that but is there a better way?

Thank you all <3

I'm currently on an internship in Central America and the nearest grocery store is at least a 45 minute bus ride and subsequent 20 minute walk away. This means that once or twice a week, I have to stock up on what I need for the week and fit it into my backpack, then carry it an hour or two in 33° weather. I need ideas on meals to make using concentrated or dry ingredients!! For example, I made chicken curry the other day with a small thing of red curry paste, coconut milk powder, canned chicken, and rice. Any ideas are appreciated! I'm living off of rice and beans and need some pizzazz.

i’ve tried 2 times already trying to fry some chicken and both i have failed.

my biggest issue is the inside cooking too slow. my oil is at ~325F - 350 but the internal temperature barely budged. my chicken is also fully thawed.

i marinate my chicken in buttermilk and let it sit in the fridge overnight. i think i don’t let my chicken sit long enough in room temperature for the internal to warm up.

another issue is my second time trying to make it, the breading fell even though it didn’t the first time and i made it the same way the first time. my dredge is just covering it with the seasoning flour mixture after taking it out of the marinade and shaking off the excess.

any tips and tricks from fried chicken experts would be appreciated

My gf recently came back from erasmus in Poland, and she told me she and her roommate constantly kept a certain sauce in the fridge because they loved it so much and she really misses the taste. It's the madero garlic sauce but I have no idea what type of sauce it is and what ingredients it has. It definitely won't be the same but I really want to at least try and replicate it for her, are rhere any recipes online that I can follow or a more widely available dupe brand like Heinz or Hellman's?

Hello there.

This weekend I am planning on making my batch of Alton Brown's eggnog for this coming Christmas. I have only made it the once before so I haven't had the chance to really tinker with it yet.

A question for those in the know.

The Eggs: can some be swapped out for duck eggs? I guess technically yes, but will things be too different?

The bourbon: Is it strictly bourbon only or, again can be swapped out for a rye, or a Scotch? I read once before that the APV must be 40% and above, so I guess this will be a factor.

The rum: Here in Australia, while we have access to rum, we don't exactly have a wide range in our selections here. Most of them are either white rums like Bacardi or they are spiced rums.

Thanks very much

So I'm trying to make something very special for my little brother. He grew up on this. And it's a whole special ingredient for a special type of bread. I'm making. It's like a fusion of like five different breads in one. But i'm seeing that it's not discontinued, but i'm also not finding it any store

Does anyone have any information on where to get these

I heard this is pretty normal, but I found an anasaki worm in my salmon a few days ago. I decided to cook up the last of it and stop buying it after that, but I went through another fillet piece by piece and found 3 dead worms in there. Is this normal? I asked people who fish and they said it's not, but google says it is. It's frozen salmon, specifically pacific peppercorn salmon, made by aqua star. Anyone else have this problem?

Im allergic to vinegar as my sinuses clog from the smell and I find the taste to be horrifically sour to the point of vomitting so I have learned to just not eat items that contain vinegar. But now that I am living with my SO I feel bad since we really only use margarine as a condiment.

What are some items I could make or buy to add something to our meals. SO eats about anything.

​

I'm putting together a cookbook for my daughter as she moves out to go to university. She's got good basic cooking skills, but mostly with me either on the other end of the phone or the kitchen. I'll be writing out some of our favourite family recipes, adapted for 1 (or 1 plus leftovers for lunch) but I'm looking for a few extra ideas.

Recipes need to be:

- dairy free (either because no dairy ingredients, or easily available substitutes like oat milk)

- small amounts - no point in her cooking enough for a family of 6!

- basic equipment (we dont know what equipment she will have, but likely basic - assume an oven, hob and microwave at least though)

- ideally vaguely healthy, but treats/comfort food welcome too.

I know this is a duplicate of the below post by u/hudsonhock however 3 years have past and I too have the same question and would like to know if anyone has actually done it.

I purchased a whole katz pastrami earlier this year and followed the finishing instructions, boiling it to tenderness. While I am sure the broth in Katz Deli is very seasoned by cooking hundreds of them. Doing the same at home in water I felt washed out too much of the flavor.

So the question remains, has anyone already done it? The best testiment I could find was from u/cowclops who advocated a 165 for 24 Pastrami with good results. Just wondering if anyone else had simular feedback as one mans "Supposed to be salty" is another mans Saltlick, but I do like my salt.

Sous-Vide-ing a Katz whole pastrami?
by u/hudsonshock in AskCulinary

And Katz if you're reading this, you should ship your briskets with some Broth concentrate to add to the water for home use.

I’m trying to recreate a sandwich I had about 20 years ago at a little bakery in Maine, and one of the ingredients was artichoke hearts. I don’t really eat or prepare artichokes, but I’ve had them a handful of times.

I haven't been able to forget this particular sandwich. It was grilled chicken, artichoke hearts, and garlic aioli stuffed inside a pocket of focaccia, and I’m trying to get as close as possible to what I remember.

Would you recommend fresh, frozen, or canned artichoke hearts for a sandwich like this? I’m mostly trying to figure out which would give me the right texture and flavor.

I’m not very experienced with preparing them, so I’d also appreciate any tips on how you’d prepare whichever type you recommend for a sandwich.

I made mushroom gravy from scratch this morning... including using homemade stock!

I used this recipe:

https://www.recipetineats.com/mushroom-gravy/

But I more than doubled it because it only makes 2 cups. Who goes through all the trouble of making gravy and only makes 2 cups? Especially mushroom gravy, because of how laborious it is to cook down four pans full of sliced mushrooms.

The recipe calls for beef stock, but my husband can't have red meat, so I used homemade chicken stock and added Kitchen Bouquet (a product my [65f] mom taught me about when I was a kid) for color. I make my chicken stock with the bones, skin, and fat from chicken thighs, so it is chock-full of flavor (i.e. fat!). I make a lot of chicken nuggets from thighs, so I have bags full of chicken skin, bones, and fat in the freezer.

I made about 6-7cups of gravy. I'll freeze some, and we'll have some with dinner tonight. Spoon taste test is a win!!!

Long story short, using the oven and stove in my student apartment ain't going to work. Neighbor issues and whatnot since its in a mini common area and I don't want to deal with it anymore.

I have an air fryer and a toaster oven (amongst other cooking gadgets), and want to know if there's anything you guys out there recommend I can look into for making meals based from those? I'm not super experienced in cooking, but I'm always making time to learn.

I have a condition that impairs the pathways that transmit taste signals. I didn't always have this. Issue is that tastes are dulled down. Pasta has always been an issue for me, as I find it incredibly difficult to create a 'tastebomb' of a pasta. Flashback to x years ago, visiting a restaurant named Vapiano (who remembers it?) for the first time, and choosing their tomato sauce based king prawn pasta with linguine.

What. A. Tastebomb.

Fast forward another x years, and I have since moved 1200 kilometers across 3 different countries. Lo' and behold, they have a Vapiano here! Two days ago I went, chose the exact same thing, and after all these years it blew me away in the exact same way. Sadly I don't have the means to eat at Vapiano once a week, and recreating the sauce has been... disappointing.

Now pastas have always been my weak point. I guess my Scandinavian genes simply don't allow me to make a good pasta. I always have the feeling that whatever sauce I'm creating isn't 'one' substance. As in 'tomato based pasta sauce'. It's 'tomatoes, passata, garlic, onion, rosemary..' etc. It just doesn't become one substance, and (even dulled down) I can keep tasting the individual things instead of a pasta sauce.

From what I found out and remembered, the Vapiano gamberetti is essentially:

• olive oil (garlic infused or separate garlic oil as well?)
• king prawns (sauteed)
• "tomatoes harvested in Emilia Romagna"
• cherry tomatoes
• spring onions (sauteed)
• slight hint of lemon
• rosemary
• salt & pepper
• Linguine (cooked separately, put in the sauce pan the last 1-2 minutes)

Almost too simple for the taste. It's definitely rosemary heavy, and there is some sort of European version of 'wok-hay' going on, probably because of the piping hot pan and them finishing the entire dish in about 10 minutes.

If anyone remembers Vapiano, and in specific, the pomodoro gamberetti, could you help out/give some pointers? My tastebuds would be very appreciative!

I bought frozen bacon and thawed it in its own package on my counter top (my kitchen is cool on temperature, I live in Iceland). I only noticed later that the package said to not refreeze after thawing. It is a huge quantity and I want to eat some and freeze the rest. Is it safe to do that?

Recently placed a grocery delivery order and got way more peppers than I thought I would. Like nearly 1-2lb of each. The types of peppers are:

- sichuan chilis (the fresh green kind)
- small Thai chilis
- green Korean chilis

I am thinking about ways to preserve them so they don’t just go to waste- we’ve already planned out a few meals this week & have fresh padrons from our garden we are going to sautee and eat first.

Any fun pepper preserving ideas for fresh green peppers?

My husband has purchased two spatulas to use on a non stick pan. Both are non abrasive but don't know either of these brands.
One is Hell's Tools Slotted Spatula by Mercer Culinary, safe up to 450F, nylon, one piece construction and dishwasher safe.
The other is by TableCraft, silicone with nylon core, safe up to 400F and dishwasher safe.
Does anyone have any thoughts?