I currently have at least 2 recipes in my repertoire that call for all of the adobo sauce but only some of the peppers from a can of chipotles in adobo (Eric Kim’s turkey chili and Sarah DiGregorio‘s instant pot pozole.) I like to freeze the leftover peppers, and I am wondering if anyone has any good recipes or ideas for how to use just the peppers (the leftover chipotles from the can) without the extra adobo sauce.

I have explored some other solutions for this problem, such as:

1.) Blend the whole can of chipotles in adobo and then use ~1 Tbsp per desired pepper. Then freeze little cubes of the purée for future use. This is fineeeee, but it really doesn’t impart the same amount of adobo flavor as the whole can’s worth of sauce!

2.) Use all of the peppers. Also fineeee (actually pretty good in the chili!) but it’s a little much and not a good option if I’m cooking for spice-sensitive guests.

3.) Make my own supplementary adobo sauce to go with the leftover peppers in future recipes. I thought this would be a great idea but I tried looking up how to make adobo sauce and it was a bit confusing. Apparently a key ingredient for the sauce is the peppers themselves… I guess I could try putting the leftover peppers in my newly made sauce and then canning it, but that is a bit involved, and also seems like it would turn into a thousand year old soup/ship of Theseus situation real quick. However, if anyone has any recipes for the equivalent of a can’s worth of adobo sauce that I could make quickly and throw into a pot of pozole along with some of my leftover frozen chipotle peppers, please drop in the comments!

4.) Just throw away any leftover peppers and start fresh with a new can every time. I could do this but it makes me sad :(

Thus, what I’m really looking for is suggestions on how to use a couple whole chipotle peppers from the freezer without any needing any extra adobo sauce. Any ideas?

My current 10 cup rice cooker inner pot is slightly warped, like has a tiny dent in the bottom warped. I thought to buy a new inner pot but there's not a single one thats a reasonable price. I bought the rice cooker (lid, pot, inner pot and all) for like 20-30$. Yet just buying a replacement pot is easily 30-40$ minimum?!

Looking for some inspiration in having fun trying new recipies and such, had a really great sandwich the other day that was arugula, goat cheese, pickled beets, carrots, and balsamic honey mustard on ciabatta.

It’s got me on a sandwich making kick and I want to hear about some of the most unique or interesting combos on a sandwich that everybody has seen or had.

Also feel free to drop whatever the BEST sandwich you think you had was as well!

Bought a 2.5 lb ham roast on impulse because I love off-the-bone ham sandwiches. I figured I can slice off pieces for sandwiches with a knife (I don’t own a meat slicer), but I’m not sure what else to make with the other 1.5 pounds 😅

Throw me your favorite hammy dishes!!

Hey peeps, need some help here. need a solution on how to cook white and brown rice together without undercooking the brown rice. right now i'm testing soaking it. but white rice only needs at most an hour and brown rice need atleast more than 2 hours.

for context:

my mom wanted to start and eat healthy and decided to mix whole bags of white and brown rice grains together. when she went to cook it for the first time, the white rice cooked perfectly but the brown rice was still undercooked. we tried adding more water the second time but that just made the white rice really mushy.

EDIT: Thanks for the advice peeps! I appreciate the suggestions and will try them out. hopefully one of them sticks and this rice gets used asap. cheers!

My kid wants his favorite food, Kraft Mac and Cheese, served at his birthday party. We’re having it at a venue that I can’t cook at, nor would I have time to serve it freshly made. What’s the best way to pre make it and then warm it up for the party?

I’m thinking cooking the noodles the night before and keeping in the fridge, then mixing up the sauce a few hours before the party and adding it to the cold noodles then putting everything in a crock pot on low to heat it all up and serve from the crockpot.

I’m worried it will get mushy.

Not all at once obviously, but I have 10 lbs of dried black beans and I got a bit in over my head.

I've tried making it so many times, but I can never get that smooth, creamy, restaurant-style consistency or flavor. At this point, I'd rather just buy it.

Any recommendations for a store-bought garlic sauce? Amazon, Mediterranean grocery stores, or any specific brands? I tried Trader Joe's, but their toum isn't what I'm looking for.

Hey fellas, doing a logic check here.

Situation-

I am newly married with my wife, we are starting a family soon. We home cook a lot of meals and by no means are fancy with intricate recipes. Mostly just hunted game meat, some veggies. Wanting to replace our pretty worn out scratched Teflon pans.

I've replaced the daily driver pans with cast iron already. There's only one weird pan that we always go back to for cooking ground meat and veggies. Kinda looks like a big sautee pan that has 4ish inch sidewalls. Holds enough to conveniently meal prep a weeks meals in one go.

Looking to replace it, and eliminate much of the tedious cleaning I found the hestan 12"/5qt sautee pan. Would this not pretty much handle all my current cooking needs, while being indestructible and easy cleaning? I don't mind the outrageous price tag if it's all I'll ever need for a lifetime of (somewhat) nonstick, easy cleaning and convenient size.

My logic track with anyone else? I could see it being used more than the cast pans for searing steaks too.

One of my favorite meals is a simple fried egg ham and cheese sandwich. Personally I like mine over easy, just enough to get the slime off the yolk side.

My wife HATES any form of liquid yolk. So I always poke the yolk on hers and spread it out. Once I flip it, its all whites on one side, all yolk on the other. Ive gotten to the point where I can basically do this every time for her. Its not like its a cooking skill I can be proud off or anything, but is there a name for this specific preparation?

I saw someone scoop out a watermelon, then fill it with fruit and gelatin and when it set, it looked so cool to slice! Ill be at the cottage next week with 3 young boys who I think will get a kick out of that. Anyone have similar ideas?

https://vt.tiktok.com/ZSXp3uR8q/

How do I make canned chickpeas better for in pasta salads. When I've made a salad and add chickpeas they are always kind of hard and chalky. Even when it's sat with the other ingredients. Any ideas? I like to add them to Greek suddenly salad with other veggies to bump up protein and fiber.

I am having 4 friends over for dinner, but am a bit stumped when it comes to the menu. Does anyone have any ideas for food that would go well in warm weather, and also doesn't require me to be by the stove most of the time?

Food restrictions: no shellfish, no nuts and no pork/beef

I planted mixed turnip seeds I got as a freebie this spring and now I've got a mass amount and I rarely eat them.

Please give me cooking/preserving recipes and tips!

I'm thinking of making and freezing fritters similar in style to latkes, but I need more ideas.

Thanks!!

Hi! So prickly ash oil is one of my favorite
Ingredients and I want to try making an aioli out of it, any suggestions or experiences with this? Thanks in advance!

Ingredients:

Cod – 120 g (per serving)

Potatoes – 150 g

Milk sauce – 125 g (see below)

Onion – 20 g

Butter (melted) – 15 g

Cheese – 6 g

Aromatics & spices for the poaching broth – 10 g (bay leaf, peppercorns, etc.)

Salt, pepper – to taste

Method:

Prep the base. Grease a skillet or baking dish with butter. Line the bottom with slices of boiled potato (or spread a layer of mashed potato if you prefer).

Add the fish. Place portion-sized pieces of cod on top of the potato. The fish should be pre-poached in a fragrant spiced broth (with bay leaf, peppercorns, and your choice of aromatics) until just tender.

Make the sauce. Prepare a thin/runny milk sauce (béchamel-style). Sauté finely chopped onion in butter until soft and golden, then stir it into the milk sauce. Let it simmer together for a couple of minutes, then season to taste with salt and pepper.

Assemble & bake. Pour the sauce evenly over the poached fish. Sprinkle with grated cheese, drizzle with a little melted butter, and bake in the oven until bubbly and golden brown on top.

Serve. Bring the skillet straight to the table and serve hot.👍😋

My pressure cooker and rice cooker are like 20 years old and I think both need of replacement.
Would an instapot replace both?
I make beans from scratch every few days in the pressure cooker.

Can someone please help me find Edna Lewis’ recipe for potato salad?! I’ve been looking for this recipe everywhere and even bought one of the books I thought it’d be in but no luck😕 even if you have a lead for the book it may be in that would be helpful. I’m dead set on finding this recipe again

Fresh water chestnuts are really common where I’m from, but I realized a lot of people abroad mostly know the canned, sliced version.

Fresh ones are much sweeter, juicier and crunchier. We peel them and eat them raw, but they’re also great minced into meatballs or stir-fried.

Are fresh water chestnuts easy to find where you live? And how do you usually cook them?

Do you guys add vanilla? Does it change the taste a lot?

Do you add Lemon juice to the meringue? Does it help/do a lot?

This is the recipe I plan to follow: (Any tips, suggestion/changes or adjustments for a first timer, maybe?)
2 large eggs 30 ml (2 tbsp) whole milk 24 g (3 tbsp) all-purpose flour 1 g (1/4 tsp) baking powder 1/2 tsp vanilla extract (optional) 1/2 tsp lemon juice (optional) 26 g (2 tbsp) sugar

Hello! Ive been wanting to try to make this dish, and Ive used Vincenzo's recipe's before to great success. But theres one thing that's been quite stressful and aggravating about this one particular recipe of his.​

He says to get your pan to a medium heat (medium high in the video) and add your oil, then put in a touch of water to help prevent the garlic from burning. But its water in hot oil!!! It only splattered a tiny bit for his video, but when I tried this it started exploding! Nothing caught fire, but it was quite violent and even kept happening randomly when the pan was off the heat!

Other recipes say to use a very gentle heat, so why did Vincenzo recommend to use medium for this? And won't this happen when I add the pasta and water to the finished oil and garlic in the end unless its practically colder than ice?

The general recipe is to boil 300g of pasta in salted water for a minute less than the packet instructions, then to add 5-6 tbsp of extra virgin olive oil to a pan on medium heat before gently cooking 4 cloves of garlic, some sliced chilis, and parsley till the garlic is golden. Then, add some pasta water to the oil and stirr with fork till combined well, and lastly finish the pasta in that sauce for the last minute of cooking, adding oil and water as needed and stirring constantly to emulsify.

Consulta

Hola a todos! Necesito ayuda para elegir una batidora planetaria.
Vivo en Argentina y estoy dudando entre la Moretti Professional Mixer de 5 litros y la KitchenAid KSM60 con bowl elevable.
La necesito para repostería y panadería casera. Principalmente prepararé bizcochos, cremas, merengue y ganache, pero también amasaré con frecuencia masa de levadura para pan y otras masas.
Si alguien ha usado una de estas batidoras (o ambas), me gustaría mucho conocer su experiencia.
Me interesa especialmente saber:
¿Qué tan ruidosa es?
¿Cómo trabaja con masa de pan y otras masas con levadura?
¿Bate bien pequeñas cantidades, por ejemplo 4 huevos?
¿Qué tan confiable ha sido con el uso frecuente?
¿Han tenido averías? ¿Es fácil conseguir repuestos y repararla?
¡Muchas gracias de antemano!

I'll have some with some avocado and lime juice.

any other ideas? would love to hear.

Hot sauce is my favorite condiment and I use it in lunch and dinner pretty much every day. My issues is the sodium content, especially in the amounts im using. Ive switched recently to a sodium free hot sauce, which isnt as good but definitely serviceable. Unfortunately, its about $10 for a relatively small bottle so it isn't exactly cheap. The 2 solutions i can think of off the top of my head are to either to dilute a very spicy sauce so I can still get some of the flavor and texture but without the high sodium content, or to just start making my own hot sauce. Has anyone else run into this same issue?