Category: Cooking

I tried making pasta with cherry tomatoes for the first time, and it turned out a bit too acidic. I sautéed the tomatoes in butter and olive oil, then added some tomato paste, salt, and pepper before mixing in the pasta. It was tasty, but that acidity was a bit overwhelming, and I’m not sure…

Can I reuse buttermilk marinade? If I marinate chicken in buttermilk, is it safe to reuse that marinade for another batch of chicken later in the week?

Has anyone tried a Zojirushi rice cooker? I just got back from a trip to Japan, and my wife and I were blown away by the quality of the rice there. We live at a high altitude—11,000 feet above sea level—so cooking rice can be really tricky. I normally use an enameled cast iron pot,…

Crock Pot Jambalaya? Every year, I throw a Mardi Gras party where I whip up jambalaya, red beans and rice, and a crawfish boil. I usually make a traditional jambalaya with andouille sausage and chicken, plus a smaller vegetarian option for my friends. This year, I’m wondering if I can prepare the meat jambalaya in…

Apple Cider Vinegar Hi everyone! I’m preparing a BBQ sauce and my recipe requires both apple juice and cider vinegar. I have apple cider vinegar on hand—can I substitute it for those two ingredients?

Is my meat thermometer unreliable, or is it truly difficult to cook chicken breasts to 165°F in a pan? As a beginner, I’ve been trying to pan-fry chicken breasts using a large OXO Teflon skillet and a budget analog meat thermometer from the grocery store. Even when I crank the heat up to medium on…

Is it safe to eat pre-made jarred Bolognese sauce without cooking it first? I made a mistake and added the sauce to my dish after cooking, mixing it all together. It tastes good, but now I’m worried that I should have cooked it before using it. The sauce I used is “Barilla Bolognese Sauce” in…

What are some non-dessert recipes that use sweetened condensed milk? Just to clarify: I’m looking for both sweet and savory dishes. No need to explain the difference between condensed milk and evaporated milk—I’m already aware!

Salted Lemons I had nearly an entire crate of very ripe lemons that I needed to use up, so I decided to try making salted lemons for the first time! They should be ready in about four weeks—fingers crossed! 🤞 Has anyone else given this a go? I’m curious about how you use the fermented…

Why are ground beef fat percentages set at 92%, 90%, 80%, and 73%? I’ve often found it curious that these specific numbers are used to indicate lean meat content. Why not choose more straightforward options?