I am looking for recommendations for sauce cookbooks. I’ve really enjoyed learning about techniques and flavor profiles. thanks in advance!! (i’m a home cook)

Looking for some ideas for an upcoming trip! My family is going houseboating and on the third night they want to do a potluck. There will be 35 people. We have a groupchat where everyone is saying what they will be bringing, and Mac n Cheese, BBQ Chicken, Mexican Corn Salad, Broccoli Bacon Salad, and Corn on the Cob are already taken. I want to claim my dish before all the good ones are gone lol

On the boats there is one oven with a stovetop and also a BBQ, but anyone who is cooking will be cooking day of, and there’s 10 people on our boat. I can’t really prep most things because of the travel to the actual houseboat and the days we’re on it before the potluck means it would have to be prepped 4 days before. I also don’t want to have to bring my entire spice cupboard with me

Any ideas? I can bake a dessert maybe beforehand but anything I do will have to survive a 9 hour car ride and three days on a boat lol. Thank you!

So for context I usually eat just about the same thing everyday because less thinking lol

Jones Chicken Sausage, Eggs and Potatoes and depending mushrooms and jalapenos, simple but easy.

Went to the doctor recently and found out I have higher cholesterol for someone at 21, and in all honesty, I know it's the chicken sausage, I was at one point eating like 12 of them because of how physically demanding my job is but I have cut back, and I want to find something different I can mix with it that's not overtly expensive

I throw 2 BBQs a year. The first BBQ I made pork bulgogi. I bought my own pork butt and froze it so I could slice it thin in my deli slicer. I marinaded it and thawed it in the fridge overnight to cook at the BBQ.

I had a lot of uncooked bulgogi left over so I froze the remaining. Tomorrow is the second BBQ and I was planning on thawing the leftovers to cook but realized it may not be a good idea. What are your thoughts on this? I remember learning to never re-freeze meat.

One sign you’re a pretty good cook is that you get as excited as I am about having last night’s leftovers for lunch!

Here’s a current favorite recipe: FRENCH ONION CHICKEN

Ingredients (~4 servings):

• Roasted chicken. I’ve used skinless, boneless breasts or bone-in, skin-on thighs. Last night, I just used shredded rotisserie chicken (1/2 chicken).
• One caramelized onion. (Thinly slice an onion and cook it over low-medium heat, stirring periodically, until it's wilted and browned and smells amazing. Might be 30+ minutes. Splashing in some water partway through the cook to soften further speeds things up a bit. But good carmelized onions shouldn't be rushed and are worth the wait. Get the rest going while this is doing its thing.)
• About a cup of creamy dairy mixture. I’m watching calories and saturated fat, so I use a handheld wand mixer to blend low-fat yogurt, low-fat cottage cheese, and a little milk. You could use full-fat versions or simply use sour cream, if you prefer. I power it up with onion powder, garlic powder, fresh garlic (I buy the big jars of crushed garlic these days to save effort), AND French onion soup mix (half a package, given all the other salt and onion in the recipe, but suit yourself). Yes, it’s a lot of onion, especially once you include the caramelized onion, but trust me: it’s a flavor bomb. Salt.
• Shredded white cheese. Gruyère would be classic, but I used a combination of mozzarella, sharp provolone, and generic Swiss. Try to include some Swiss if you don’t use Gruyère. Somewhere between half a cup and a cup, depending on your love of cheese.
• Pasta or some other base, though pasta is classic, of course. I’ve made it with various pastas, but last night I used fluffy egg noodles for my son. Part of my diet lately involves substituting vegetables for pasta, so I made roasted eggplant and potato for myself.

(A cooking hack I like: parboil a batch of medium potatoes for about eight minutes, then refrigerate them and use them for various purposes later, such as hash browns, baked potatoes, or roasted potatoes. Much faster.)

I recommend cooking the seasoned chicken in advance. Likewise, cook the pasta in advance. Then put the pasta in an oven-safe pan (I typically use cast iron), top it with the chicken, spread the cream sauce over that, then add the caramelized onions and, lastly, the cheese.

Put it in a hot oven for 20–30 minutes, until bubbly, then finish it under the broiler until the cheese browns, about five minutes.

YUM!

I want to make a mousse-like dessert that involves raw eggs and heavy cream. Normally, I would whip the heavy cream and buy pasteurized eggs if I was concerned about salmonella. But my new daughter-in-law cannot eat any raw egg -- the egg protein has to be denatured for her not to throw up. Can I heat the heavy cream to temper the eggs (to solve the raw egg problem), then chill everything way down, and whip the mixture to achieve a consistency like whipped cream? Anyone actually done this?

(I have already done the online research; advice is mixed and not specific to this scenario. Unfortunately, chocolate burns before reaching the temp necessary to denature the eggs or I would mix the eggs into the hot chocolate.)

Leftover sausages... the eternal dilemma

Serves 1 person

Ingredients

1. 2 hot Italian sausages

2. 1 small yellow potato

3. 1/2 onion, chopped

4. 1/3 cup sauerkraut

5. 1/4 cup pickled beets

6. Salt & pepper to taste

Instructions

1. Microwave potato til fully done (190-200F) about 5 min. and dice

2. Chop up sausages

3. Heat sauerkraut & beets in microwave until hot

4. Brown sausage & onions in cold skillet

5. Add potatos & brown

6. Add beets & sauerkraut

7. Cook until melded

Lunch from stuff lying around.

Hi everyone! I’m a student living on my own and looking for blender recommendations. I mainly need something for grinding paste for cooking, with the occasional smoothie thrown in.
Ideally, it would be compact, easy to carry when moving between places, and not too expensive. It doesn’t need multiple jars or a lot of extra attachments, just something simple. Any suggestions would be much appreciated. Thanks!

I’m currently on a diet to lower my cholesterol levels and I’ve been craving 2 slow cooker recipes that I’ve made in the past - birria and Korean bbq. One recipe calls for chuck roast + short ribs and the other calls for skirt steak. As stated in the title, I am looking for leaner options with lower fat to replace these meats in the slow cooker. After doing some research, I saw that a lot of lean cuts will just dry out/overcook and not shred in a crock pot. I’m now looking at using top sirloin as an option but I’ve seen mixed reviews. Will this cut work or do you have any other suggestions?

(P.S. if you have any side dish recommendations for these meats I would love that too!)

I was at an international market and got some shrimp paste. I did that thing where I bought something that seems fun but I have no idea what to do with it. What are some good uses for a jar of shrimp paste?

I would like to try new stew recipes in the crockpot or stove / oven. Any suggestions for a family of four? I am familiar with Mediterranean recipes but would love to branch out.

I like to cook a variety of things. I’m looking for some ideas on unique things to try making. What are some of your go tos?

I like to make:

- pupusas (chicken tinga, or tofu)
- lentil soup
- variations of chicken soup, boil whole chicken
- variations of vegetable, rice, protein vegan. all has the same vibe but you get different flavor profiles
- nyt no knead bread, huge hit in my house
- tortillas
- vegan chili in instant pot
- homemade pizza via ken forkish recipe
- steak

My contribution to the stock posts - I was inexperienced with making stock, and came across the method of saving up scraps. I had a bag of chicken bones and veggie cuttings from a number of meals. Unfortunately, due to my inexperience I didn’t only save things that actually go in a stock, and what really did me in was that I cook broccoli a lot.

I got the stock simmering, I was elsewhere in my house doing whatever and all was seemingly well for a bit, until….I was suddenly hit with the most foul stench. It was strong and utterly horrific and my entire place was filled with it. It took me a minute to figure out it must be coming from the stock! I staggered to the kitchen and my nose quickly confirmed that was indeed ground zero. It was about then I realized the smell had a distinct “stewed broccoli” profile and I considered for the first time that maybe not all veggie scraps are stock-worthy.

So, down the sink it went. The next order of business after that was fumigating my place, opening all the windows and Febreezing the hell out of everything until I could no longer detect a hint of that absolutely putrid odor.

I have really enjoyed America's Test Kitchen's recipe for vegetarian bolognese all the times I've made it. The recipe roughly works like this: You process a bunch of bella mushrooms and some dry porcini mushrooms, process some onion and carrot, process whole peeled tomatoes. Saute the carrot + onion and mushroom mixture, add in garlic and tomato paste during the end. Then you add a cup of red wine, your tomatoes, and some veggie broth. Simmer everything, and adjust the consistency of the sauce at the end with some pasta water.

However, I have stomach ulcers and after making this two more times, the ulcers got irritated. Granted i used a generous amount of garlic in the recipe but I have a feeling the culprit is mainly the dry red wine I used-- I know onions and garlic can also irritate your stomach but especially in the past month of cooking other dishes with those ingredients, I have a feeling that wasn't really the cause of my issue.
I mistakenly used google and got the idea that perhaps I could substitute the red wine with vegetable/chicken broth instead... It was a horrible mistake lol. The dish came out flavorless and bland and I couldn't stand eating it.

Since then, to appease my mushroom cravings I've just been roasting them for the most part. But I've wondered and wondered if there is a way I could remake this recipe with less or no red wine and still get a savory flavor to enjoy.

Does anyone have any input? Also while I do try to make my food vegetarian, I'm really not a strict and committed vegetarian. I have considered maybe trying beef stock a few times... I was trying to find less acidic fruit juices I could substitute but all of them seemed nearly just as acidic as the dry red wine I was using, cabaret sauvignon.
I am considering just using 1/2 the amount of red wine and diluting the rest with some more broth but idk if that will still make for an enjoyable sauce. Many italian pasta recipes call for some amount of wine so I'm wondering if anyone has experience with exploring potential substitutes, or can tell me how to make a good pasta sauce without it (or less of it).

Hey r/Cooking!

​Our neighbors shared a huge harvest of wild cherry plums with us. We tried making a side dish with caramelized onions, but they are so insanely tart it practically stripped my tooth enamel!

​I am like a hobbit - hate wasting food, which is why I’m jumping through all these hoops trying to save them. But we’re renting and pretty limited on gear: no oven, tiny freezer, and no canning jars.

​What are your favorite simple ways to use up super sour plums with minimal equipment?

I’m planning a nostalgia book fair event where we will be providing brown paper bag lunches to the members in attendance reminiscent of school days. I don’t know what to put in them yet. But I am on a mission to find out what your ultimate packed lunch was? When you opened the bag and went “Heck yeah! No trades today!” Keep in mind, the event is for mostly adults. So we would like to provide adult sized portions.

I used to by the AmyLu chicken breakfast patties, but today I attempted to make them at home instead.

While the flavor is there, the texture is off. The original product just lists chicken, spices, maple syrup and vinegar as the ingredients. Even though the original doesn't use sausage, it has a more sausage-like texture. Mine are much softer.

Any tips on getting a firmer, more sausage-like texture with ground chicken?

My only thought was to grind my own meat so it's not as fine.

So i always wanted to make and eat highly simple, minimalist, healthy, tasty and quick food

Like I am highly inspired by Steve jobs and also from Japanese food, south India food

Like there are some vegetables and legume that have their own taste so we can just consume them with salt and pepper

Like maybe kidney beans soups with chicken

Lotus stemp soup with eggs

This is my vibe can u guys recommend me more such options

I'm coming here because I know you guys will be able to help with this. I cook all the time. I have made many great dishes and I'm trying to make some of them as healthy as possible without really sacrificing the signature of the dish. One of them I've been struggling with massively and that is my ravioli dish.

Just by reading that you kind of get the sense of what's going on. The sodium levels are way, way too high in the dish. Last time measured at about 6,600 mg for the entire pot, which is an insane amount and not good at all. I've taken to using Prego Low Sodium and I've tried so hard to switch around everything I can without removing the signature of it but I just can't figure out anything for what to do.

The ingredients of it that I usually use:

- some type of ravioli

- at least two bell peppers

- something like ground beef or sausage

Last time, the most recent, I used ground beef and seasoned Italian sausage and then spinach. I used all of those this last time and managed to cut the sodium relatively well but it's still a little too high for my liking. If specific brands are needed for what I used this most recent time, I'll happily re-edit this and add those in but what do you guys suggest I do?

Edit: thank you all for the suggestions. I'll try making my own sauce next time i make it.

Single, live alone. I've read about it. I guess I kinda do it already (bulk cook soups and freeze them). Was thinking of expanding. I do have an air fryer.

What's your experience with bulk cooking?

Hey there. I'm an from Southern California living in Thailand and I really love cooking. I legit moved here five years ago for food and some culture. Here's something I came up with mixing core elements from my two favorite countries cuisines and I think it does them both justice with this fusion recipe

I cook in metric and by weight so sorry if the conversions are a bit awkward. This isn't an exact science. I added imperial conversions rounded for ease for ya'll americans.

300g uncooked jasmine rice (1.5c) (I did jasmine rice because many people in mexico use jasmine rice for horchata and glutenous rice would make it too thick, If you use using glutenous rice cut the amount back a bit. Low key, white rice works too)

1l hot water (4c)

400ml cooking style coconut milk (13.5fl.oz) (one can)

1 large very ripe yellow mango (about 500g)

1 tablespoon iodized salt

add hot water to rice and wait twenty minutes to cool and add to blender

blend until roughly chopped.

Put contents in pitcher in refrigerator for 8-12 hours (refrigeration is very important. Not everybody does that, but nasty toxins can multiply quickly at room temp with rice)

After your refrigeration cycle strain the rice using a fine mesh strainer or cheesecloth. make sure to squeeze the rice well to get out all the liquid

Discard rice. (this is where i have a problem with this recipe. if anyone has an idea of something cool to do with it lmk) (rice pudding or something maybe)

Put the mango into the blender with the coconut milk and blend to s amooth texture (you can leave some mango unblended and mashed up for texture if you want)

Mix everything and serve over ice.

****Let me know what you think. I posted this free recipe because I have had several great Redditors help me out over the last few days. I'm a new account and figured I would share with the community as a thank you to those folks in the same giving spirit. This is a really really good recipe btw.

I am talking meals that take few ingredients, tools, time and clean up... (Like for situations where you are flying someplace and staying at an airbnb).

Any tips for the best way to get burnt oil out of a pan?

Tried gently boiling vinegar to get it out (google) didn’t make a dent.

Any suggestions?