(There's something about that title that sounds kind of dirty)

I bought the giant pack of Walmart "Great Value Naturally Hickory Smoked Thick Cut Sliced Bacon", taste unknown because I've had hickory bacon before and it was fine

I don't know if Walmart goes extra hard on their hickory when it comes to bacon or if I just got a bad batch, but man, this bacon is seriously hickory-ing!

Is there anything I can add while cooking or to the bacon itself before that could tone down the hickory taste? I know this is probably a silly question, but I'd hate to toss out this giant pack of bacon :(

I’m making a several course dinner away from home for a few people while on a little getaway.

Ideally I’d like to prep as much as I can before and just reheat for service basically, but I’ve never made pomme puree and more specifically robuchon potatoes in advance.

I was hoping to make the batch, cool them and vacuum seal. Then two nights later, reheat them in a sous vide while working on the rest of the components for the main.

Does that method sound effective and is there anything I should omit before refrigerating like the cream?

Thank you!

It's not a recipe issue but a me one. I didn't keep it simmering long enough and didn't notice it didn't caramelize enough until I taste-tested it in the morning. Would it be a possible to re-heat it to caramelize without ruining it?

I just got a Wok for a graduation present and this is my first time ever cooking and cleaning one. I did the recommended seasoning by heating it up on the stove until it was black/blue but now every time I clean it with just hot water and a brush, it turns a rust color. I was told not to use dish soap as it’s too abrasive. I’m eager to know if I should be using a copper brush or steel wool to work on this. Any tips?

Hello,
I work in an Asian restaurant where we use a lot of herbs on stems as garnish for dishes (think Vietnamese Pho where you receive your sides of herbs like beansprouts, mint, basil)
How do I store large volumes of the herbs on stems properly? Specifically Thai basil. Currently we separate them into little stems, wash, spin-dry, and and store them in full hotel pans with a damp towel. I find this method is not really preserving them well and many sprigs are going bad and spreading to the the rest.

A few days ago I got a wok from Sur La Table and tried to season it following the instructions on the bottom and a video from Jose El Cook on youtube. The first time I used it, an egg stuck to it when I tried to test it. I then later tried to cook fried rice in it and it burned and adhered to the bottom of the pan and I had to spend 20 minutes getting it all off. So is the pan screwed and I'd just need to get a new one or can I salvage it? And if I need a new one, where can I find a good tutorial on how to season it. (Let it be known I have a flat top electrical glass stove. I know its not the best and I don't know if it would work.)

Hi all! I've been tasked with making a large amount of pot roast for a birthday party. My usual amount is around 3-4 lbs in a large Dutch oven, along with all the vegetables, stock, wine, etc etc. For this party, I'm going to make around 12-15 lbs, split between 2 large Dutch ovens that just barely fit in my oven. Usually I cook my pot roast @ 325 F for around 4-5 hours, but I'm just curious - with the amount of meat + the extra Dutch oven, does the cook time and/or temp need to change?

Any help is appreciated!

This link is my stovetop, I know it’s a pretty crumby stove but I’m in an apartment and it’s what I’ve got

https://instasize.com/p/1b727b20671fe292ced564ce0f407ad0e4962f86d505ebae642b7205175d5900

Would a griddle top work on this on the two bottom burners, or would I have bad hot spots? Would I be better off buying a dedicated electric griddle? The only reason I’m asking is because of the size difference in the burners. I hate only having one large burner and I need more space for meal prepping. I could go with cast iron, rolled steel, or aluminum, I just want to stay away from nonstick stuff because I’m scared of the PFAS leeching into my food or the griddle top itself losing its nonstick properties.

Why the surface of my bread dough cracked after being frozen?

What went wrong?

When i I froze them i put them on a tupper the first hours and then, when they were completely frozen i store them on ziplock bags and another ones on a bigger tupper

The night before baking them i put then on the fridge, the next morning i take them out of the fridge to let them proof but after several hours the dough hasn't gained size and has this cracks on the surface, what can i do to avoid those cracks?

I have more dough balls and i don't want to ruin more of them

This is not my channel, I am not promoting this channel at all. In this video, https://youtu.be/Jpa7g1j3vmg?is=88bGQsljM_-xOAzg , the chicken skin is very deep yellow and the flesh is a red color with not much wetness. So I was wondering what process the cook may have used to reach such an interesting color?

Hey there, I got my hands on about a kilo of chuck roast. I wanted to turn that into a Shashlik kebab/ slavik skewer with a more asian/ Korean twist for an upcoming gathering. The original idea was to replace the original Slavic marinade with something more Korean. But the longer I've been reading up on how marinades work, the more confused I've got. Apparently, marinades dont penetrate that deep. So would making the meat pieces smaller result in a more concentrated flavour? Do I need more concentrated flavour from the marinade, or should I maybe just make better sauces for the final dish? Does the marinade even affect the tenderness that much if it only penetrates a few milimeters? Does velveting help with bigger pieces (1-3 cm^3)?

I think you guys got the point that I'm very, very lost here.

TLDR:
I want to cut chuck roast into cubes, marinate them in something Korean, put them on a skewer and make it both tender and tasty. Please help!

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Hey gang, looking to create a stable beurre monte for service as my team has been struggling with veg pick-up making the emulsification ALM. Are there any tips or recipes available that you all know of to batch make this and hold it in a bain marie?

Hello, just moved into a new apartment and the oven is on the small side. Issue is my Dutch oven only fits on the lowest position rack. The second lowest position justt won’t fit the Dutch oven.

My last few breads have been a bit burnt on the bottom. What options do I have? Thanks!

Title says it all

I season the chicken dry, allow to Marinade in seasoned butter milk then drip into flour twice

So buttermilk, shake off excess, coat in flour, back into butter milk and then lastly in flour again

I then place in the fridge for 15-30 mins take out let the oil heat up and fry the chicken

For the life of me the batter doesn’t stick properly. It’s like it falls right off and doesn’t bond.

I definitely press the flour onto the tender. Any idea of where I’m falling short?

I need to get a big dinner ready and I am planning on things I need and how to manage time. I feel chopping will take the most time because of washing, peeling and stuff like that. Even if I use chopper I am saving time but it will take up a lot of time on the d day. And doing it a day early and refrigerating it sort of makes it smelly. And I don't know what will happen if I freeze it. So please help.

PS: I test tried a few of the tips 1. Cut and freeze in ziploc bags- works for palya and sambar. 2. Peel and wash and keep them as is for when needed 3. Cooked a base to use and freeze. Use in gravies.

They all worked fine. Used a sharp serrated knife. I don't have the chef knives.

I've made onsen eggs a couple of times sous vide @ 72c for 13 mins then iced after but the results arent consistent

Sometimes the egg white firms up enough and clings to the yolk other times it just falls right off. I assume because the temp is consistent the issue must be in the freshness of the egg, is this understanding correct?

Secondly how can I get it to be more consistent without having to be so reliant on if the eggs are of a certain freshness?

Hello!

Self taught, and have always had an affinity for beef. Several years ago I challenged myself to make a beef wellington for the holidays. It turns out great except for the moisture pooling at the bottom. I even resorted to baking it on a rack which solved nothing.

I've mostly followed the Tyler Florence Food Network recipe and feel like it's the single element missing.

I've been trying to get carbonara right for a while, but I keep ending up with little bits of scrambled egg instead of a smooth sauce.I'm using pecorino and guanciale, tempering the eggs with pasta water, and taking the pan completely off the heat before mixing everything together. Still kinda inconsistent though. How do you guys actually tell when the pan is cool enough for the final mix? Is there a trick to judging the temperature, or is it just something you learn with practice?

Recipe:

1.Spaghetti

2.Guanciale

3.Pecorino Romano

4.Eggs + pasta water

I usually mix the eggs and pecorino first, then add some pasta water to temper it. Guanciale gets cooked separately, and I combine everything off heat before adding the pasta.

I just tried making those classic toll house chocolate chip cookies last night and they literally melted into one giant, flat sheet on the baking tray. like there are zero individual cookies here, just a massive sweet puddle.

I used 2 and a quarter cups of flour, two sticks of butter (melted it in the microwave because I was impatient, maybe that was my mistake?), 3/4 cup white sugar and 3/4 cup brown sugar, and two eggs. I didn't chill the dough because the recipe didn't say to, but they came out way more flatter than they ever have before.

Is it definitely the melted butter that ruined them? or did I mess up the flour ratio on accident? They still taste good but they look very sad lol

I am making duck breasts for a dinner party, but because my apartment hood doesn't really work, the apartment gets very strong smells of meat and a lot of smoke when I sear meats. Because of this, I am planning on rendering the fat on the duck breasts first and then cold holding in the fridge (searing would happen from 6-7, holding in fridge from 7- ~9) and then throwing it into an oven (is 350 best?) and then flashing the skin side in a pan again. Is this the best methodology? If not, what is? The main restriction here is I'd like to finish searing all the meat by 7 to give my apartment time to clear the smell and smoke.

I want to make manakeesh for my guests for lunch. I will use the recipe below. Since I will have to do a lot more stuff as I will prep for lunch, I thought it might be a better to prepare the dough in the night and keep it in the fridge the night before. Is it ok for me to prep everything until Step 7 and then leave in the fridge? I thought I will take it out in the morning and let it sit in a warm place.

Instructions

1. In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
2. Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
3. In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture and the remainder of the water. 
4. Use a hand whisk or a stand mixer, combine the mixture well, then cover it with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
5. Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes.
6. Continue to knead until the dough is smooth and elastic. 
7. With your hands rub the bowl and the dough with a few drops of olive oil, cover with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
8. Preheat your oven to 420°F.
9. Once risen uncover the dough, and divide into smaller balls, about the size of a tennis ball.
10. With a rolling pin flatten each ball into a flat disc (about ¼ inch thick) and 7-inch rounded and place on a greased baking pan.
11. With the top of your fingers tap on each dough, this step prevents it from puffing while baking.
12. In a small bowl pour olive oil over za'atar spice and mix well until it’s more pasty.
13. With a tablespoon scoop some of the za’atar with olive oil mixture and spread over each piece.
14. Bake for 10-12 minutes.

I'm trying to learn how to make stretchy hand pulled noodles like lanzhou noodles.

My initial recipe I used was 1 cup flour, 1/2 cup water, 1/8 teaspoon salt. I would knead until smooth, rest for close to an hour, then proceed to do the roll and twist method you see master lanzhou noodle chefs so. This method would get me pretty stretchy dough though not stretchy enough to hand pull all the noodles. I would have to roll the dough out flat and reasonably thin, cut the noodles then pull them out.

This would result in noodles the length of my arm spam.

The second method I tried was 1 cup bakers flour, 1/2 cup water, 1/4 teaspoon salt and 1/4 cup bakerdream compound edible alkali.

I did the same process but this time when kneading the dough never relaxed and kept tearing and breaking when trying to do the roll and twist kneading method.

Is anyone with experience making noodles able to tell me what I did wrong the second time and how I can improve on my recipe to get a full relaxed dough and proper hand pulled noodles not just stretchy cut noodles?