Author: BRAdmin

I’m about to try my hand at making empanadas for the very first time! If anyone has any tips or advice, I would really appreciate it!

Which nonstick pans should I choose? Hello, everyone! I’m on the hunt for replacements for my 10 and 12-inch All Clad nonstick pans. I’ve been using them daily for a few years, and the coating is starting to chip away. Not surprising, given how often I’ve used them! I’m considering some options and would love…

Chicken Anxiety Alright, hear me out. You know that distinct, slightly off smell that hits you when you open a package of chicken? It usually fades after a few minutes. A few weeks ago, while I was prepping chicken wings for stock, the smell intensified. I panicked and tossed it all out, but despite washing…

Food Pet Peeves: There’s nothing worse than a watery, tasteless liquid pooling at the bottom of a pasta bowl because the pasta wasn’t drained properly or the sauce didn’t have enough thickness. No thanks—I’ll stick with just bread and salad!

Bland chicken: what can I do? I sautéed 4 chicken thighs and tossed them in a honey garlic sauce to finish cooking. While the skin had a nice flavor, the meat inside was a bit lacking. I think it needed more salt, but I swear I salted it before cooking! Any tips on how to…

Substitution Question/Help Needed We absolutely love the spicy pork at our favorite Korean BBQ restaurant, and I found a recipe that uses white cooking wine in the marinade. I rarely have white cooking wine on hand, but I usually keep a mid-range cabernet sauvignon. In the past, when recipes called for white wine, I’ve substituted…

What exactly is “Macaroni cheese”? I found a recipe for Arancini in a cookbook published between 1968 and 1981, which features a variety of recipes from different regions. The recipe mentions “1/2 c. grated macaroni cheese” but doesn’t clarify what type of cheese is being referred to. I’m guessing it’s either cheddar or American; however,…

What’s the reasoning behind wrapping chicken in plastic before tenderizing it? I came across this discussion where people mentioned that it doesn’t introduce plastic into the food https://www.reddit.com/r/Cooking/comments/11vbd0x/is_pounding_chicken_using_plastic_wrap_safe/. However, it seems to me that skipping the plastic altogether would be a better option to avoid any potential plastic consumption. Am I missing something here?

I couldn’t sleep, so I randomly decided to marinate some chicken legs in yogurt, spices, and lemon. Now I’m left wondering what to make with them! As a student, my pantry isn’t exactly stocked with fancy ingredients. Any suggestions?

In the UK, how do Chinese restaurants prepare those dark, soft chips that are slightly tender?