Category: Cooking

Can I use eddoe to make poi? I came across a root labeled “taro” at the store today and picked up a few, eager to try making poi since I enjoy it in Stardew Valley. After doing some research at home, I discovered that they’re actually eddoe, which is similar but not the same as…

Delicious Egg-Free Cookie Recipe Needed Hey everyone! My son is returning home from a trip, and I want to surprise him with some chocolate chip cookies. Can anyone suggest any great egg-free recipes? Thanks in advance!

Roasting a Chicken I’m planning to roast a chicken this weekend! I’ve done it many times, but this will be my first attempt at dry brining it overnight. I also came across the idea of injecting the breast meat with marinade, and I’m eager to give that a try. If I dry brine the chicken…

Jambalaya left out As the title suggests, I accidentally left a large batch of jambalaya out on my counter overnight. The temperature in my house was around 65 degrees, and it sat there for about 12 hours. Should I be concerned about food safety if I decide to eat it? I’m really upset about potentially…

Why do we add broth or stock to vegetable stew when the ingredients are essentially the same as those in the broth or stock? Aren’t we just creating a broth with the stew ingredients? I make my own broth and stock, so I know what goes into creating a quality base. This is especially relevant…

Sauce Velouté Diplomate Hello! I’m having some difficulty figuring out how to prepare the diplomate variation of sauce velouté. Is it as simple as replacing the meat stock with fish or lobster stock and then finishing it off with butter and truffle?

Why didn’t my thick béchamel/Roux thicken the soup? I prepared a thick béchamel and added it to my soup, but it didn’t thicken at all! I’ve searched online but can’t find any answers. Commonly, people report that their roux or béchamel ends up too runny, but mine was as thick as Greek yogurt. Initially, I…

Need help with my jam not setting! I prepared two batches of jam and I’m having some trouble. The first batch, made with just sugar, lemon, and guava, turned out a bit too runny but is still somewhat gel-like. The second batch, which I made using a packet of Jamsetta (pectin mix), is almost as…

Lychee Mayo, Anyone? I’m a huge fan of recreating my favorite restaurant dishes at home, and I’m seeking some advice. Recently, I had a life-changing salmon carpaccio that featured an incredible sauce, which included a “lychee mayo” alongside yuzu citrus. The mayo had a yum-yum sauce vibe but was less acidic, with a delightful, subtle…

Ideas for Using Leftover Ham Do you find yourself with leftover ham after enjoying all the pre-sliced pieces? I’m curious about what everyone does with the remaining meat on the bone. I attempted to share a picture, but it didn’t work out. So far, I’ve made ham and beans, ham and eggs, tasty ham sandwiches,…