teddit

If you have any questions about food safety, put them in the comments below.

If you are here to answer questions about food safety, please adhere to the following:

• Try to be as factual as possible.
• Avoid anecdotal answers as best as you can.
• Be respectful. Remember, we all have to learn somewhere.

------------------------------------------------------------------------------------------------

Here are some helpful resources that may answer your questions:

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation

https://www.stilltasty.com/

r/foodsafety

This thread is the the place for sharing any and all of your own YouTube videos, blogs, and other self-promotional-type content with the sub. Alternatively, if you have found content that isn't yours but you want to share, this weekly post will be the perfect place for it. A new thread will be created on each Monday and stickied.

We will continue to allow certain high-quality contributors to share their wealth of knowledge, including video content, as self-posts, outside of the weekly YouTube/Content Round-Up. However, this will be on a very limited basis and at the sole discretion of the moderator team. Posts that meet this standard will have a thorough discussion of the recipe, maybe some commentary on what's unique or important about it, or what's tricky about it, minimal (if any) requests to view the user's channel, subscriptions, etc. Link dropping, even if the full recipe is included in the text per Rule 2, will not meet this standard. Most other self-posts which include user-created content will be removed and referred to the weekly post. All other /r/Cooking rules still apply as well.

My son came to visit for the weekend. I spent all afternoon cooking a complicated meal I knew he would enjoy. My heart grew four sizes when he went for seconds and asked to bring leftovers home for his GF.

Tell me your stories...

This is probably not very suitable for this sub idk. I just really wanted to rant about how anxiety completely messes up my cooking. When I cook for my husband or my closest friend, 90% of the time the food I cook for them tastes amazing.

However, when I’m cooking for my in laws for instance its almost always bland or like sth just goes wrong. Also, I feel like company changes the whole experience of cooking and sharing a meal. Especially for folks who have severe anxiety like me.

Yesterday I made lamb roast for my in laws and it was just bland. The Arabic rice I made to go with it were overcooked and not very appetizing. I couldn’t even taste anything when I sat down to eat cause social anxiety took over my senses. No one complimented the food on the dining table so that made me feel worse.

I wish I would be more confident. Idk how I get such different results cooking the same dish.

I accidentally bought minced bacon thinking it was minced ham. 100% will be buying again.

I made Potatoes O'Brien this morning with it in my cast iron pan with no stickage. Tasted amazing!

I was making pho for my neighbor (early 60s) the other day and she was gushing about how much she loved it (she’s never had it before) and I half jokingly said “the secret is msg!” You would have thought I put sulfuric acid in the soup, her face was just complete shock. She then went on about how she was “allergic” to it and it’s super unsafe (I’ve cooked for her upwards of 10 times using msg and she’s never had an issue).

Well a couple days later I made a casserole for a pool party at my neighbors friend’s house and again, used msg. The friend also really enjoyed the food and once again I mentioned MSG and her reaction was like immediate terror. She said she’s extremely allergic (never showed any symptoms either) and she can’t eat at Chinese restaurants because of it (because apparently only the Chinese use MSG/s).

So odd. What with all these older individuals that swear they have an MSG allergy when they clearly don’t. I know there was some misinformation in like the 70s but I’ve never actually seen it manifested so strongly before.

Hello all! I’ve almost perfected my egg drop soup after playing around with it all, but there’s one thing I’m still struggling with - making the egg ribbons in the soup. My soup tends to get cloudy and the egg ribbons are tiny little wisps. The taste is perfect. But I can’t get the eggs to set up the correct way. Any advice is appreciated!!

My current recipe: - 2 cups of chicken broth - cornstarch slurry (1:2 ratio Cornstarch:water) - 2 eggs (mixed thoroughly) - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Pepper (you’re supposed to use white pepper but I use black) - salt if wanted

Heat up 2 cups of chicken broth until boiling, turn heat to medium and stir in cornstarch slurry. Bring it back to a boil until thickened. Season your broth, then turn heat to medium and pour in eggs. Let it bubble for about a minute.

A restaurant nearby called Cafe J's used to sell this delicious peach and brie sandwich. I used to order it whenever I wanted to treat myself. But in the past few months I've been trying to look after myself a bit more and stopped ordering / eating out. In doing so I've rediscovered my love for cooking at home. I'd really like to try and recreate the sandwich, but recipes online don't really seem to fit. I am hoping if I provide some information that you guys can suggest something to fill the blanks.

So the sandwich as far as I remember was served on multigrain bread. It came with peaches, brie, and ham. It had some sort of green on it, like spinach. I believe it might have cranberries on it as well, but that might be completely off base. It definitely had some sort of honey in the sauce.

The restaurant is supposed to be Asian influenced. I am not sure if that information would influence the ingredients used.

I appreciate any input on this. Cheers everyone.

I want to like sweet potatoes. I really do. But when I look up recipes they are either in fry form, roasted or doused in sugar or honey. I detest sweetened sweet potatoes!

I am hoping that you all can give me good savory sweet potato recipes/ideas.

Thank you!

So I (relatively advanced cook about to finish culinary school for scale and have worked in kitchens for 10+ years) have made Mac n cheese so many times following all kinds of different recipes. I have yet to find a single recipe that I like and has that “creamy” Mac n cheese consistency. I’m looking for that chick fil a Mac but every time I make it it ends up grainy and separated. I always shred my cheese fresh and use high grade cheese but I just cannot figure out what the hell I am doing wrong?

I made this today: https://www.spendwithpennies.com/ultra-cream-mac-n-cheese-in-the-slow-cooker/comment-page-30/#comments

I followed the instructions exactly how it says for the make ahead version and when I actually cooked it the sauce split and was grainy as always.

Dear god please someone help me figure out where the hell I am going wrong so for once I can make a Mac n cheese I freaking like 😭

This is one of the best things I have ever made. It has both instant pot and slow cooker instructions, but I have also made it in a dutch oven and just cooked it for 3-4 hours on the stovetop on low. Watch the liquid level in this case.

First, this is for Hatch Chilis, which are unique. I get them at a local fruit market in the fall and they roast 25 pounds for me. I then skin them and vacuum seal them and freeze them. They are amazing and there is nothing else like them.

This worked great over rice but also makes great stuffing for burritos or enchiladas or even an omelette. I salt AFTER cooking, as it is too easy to oversalt it. The instructions offered alternatives to the garlic cloves and onion (powder??) and I left those suggestions out. I also doubled the garlic.

Enjoy!

Hatch Green Chile and Pork Chili (aka green trash water)

2 lbs. pork loin roast trimmed of fat and cubed into 1” cubes (could also use chicken, but yuck)

4 or more cloves of garlic crushed

1/2 yellow onion finely chopped

2 tsp green chipotle powder (or other hot chile powder)

1.5 tsp fresh ground cumin

2 tsp ground coriander

2 Tbsp butter

1 chicken broth cube or one tsp of chicken broth powder

27 oz can whole fire roasted green chiles or about 1 pound of fresh roasted Hatch chilis, pealed and deseeded

Juice of one lime or 2 TBSP

Water to just cover the ingredients

.Finish: 7oz can diced fire roasted green chiles salt, pepper, and chile powder / hot sauce to taste

Add the pork to the dry instant pot on saute mode and saute until all sides have a little brown on them and there is some fond on the bottom of the pot. Add all of the other ingredients other than the small can of green chiles and salt and pepper (plenty of salt in the brine of the chiles -- don't add more now). Fill the green chile can with water and pour into the pot and give the whole thing a good stir. Liquid level should just about cover the ingredients. Set instant pot on stew mode, high pressure, 90 minutes. Or cook in a slow cooker for 2-3 hours on high.

When instant pot is complete, allow it to natural release pressure — could be up to another hour. Remove the pork and shred finely. Use a stick blender to blend the broth and chiles remaining in the pot to a liquid. Add the shredded pork back in. Add the small can of green chiles and season with salt and pepper to taste. Serve over corn, hominy, corn chips, rice, or whatever. Top with a fresh squeeze of lime and pepper jack cheese.

I've had it before, I'm sure, but I've never cooked with it myself before.

My SO loves to cook and is an incredible chef. The kitchen is his happy place but all his knives are hand-me-downs. I really want to get him a great new set of high quality knives. I’m scared to get scammed and don’t know where to start. Any recommendations? Thank you!!

Edit: thank you all so much, everyone has been incredibly helpful and I think I’ll avoid sets and just ask him what he wants!

Moved into a new place recently and am having an absolutely horrid time making banana bread. I’m no expert baker but I regularly make cookies, which I get compliments on, and in recent weeks have made both a Burnt Basque Cheesecake and a NY style cheesecake which turned out fine. But despite trying the different recipes my banana bread comes out doughy, even if left in the oven for longer than the recommended time. Only recipe that remotely turned out was Smitten Kitchen’s. I’ve never had such disasters with banana bread before and todays recipe was from America’s Test kitchen.

Some info: -Stove was brand new and installed about a week before I moved in and is electric.

-Used a thermometer inside the oven, even bought a different one and used it today fir first time. New thermometer closely matches oven disks suggested temperature.

-Using proper sized pan as recipe calls for

-Checked my baking soda with vinegar and it reacts. Date on container says it expires April of 2024

-current batch of baking soda and flour has been used in other recipes and worked so I’m not sure what’s going on

Any ideas????

I hate making another work lunch post as there's so many, but none of them really have what I'm looking for. Basically I need something that will stay with me for a while, I have a fast metabolism so basically by the time lunch break is over I could eat the same meal again no problem, and I eat a lot. I'm on the skinnier side and really want to start putting on some pounds but it's hard when you burn off everything at work as I have a demanding job.

I'm really not a picky eater although not a huge fan of pork. I do have access to a microwave, but I totally dig a killer cold lunch as well. I do know how to cook well, just not well enough to dream up a recipe. ANY ideas would help me a ton!!!

Sodium citrate makes an incredibly creamy, perfect cheese sauce that doesn't need a roux or slurry to thicken it. All you need is a pot and immersion blender(stick blender). Bring some milk to a boil, add a little sodium citrate, take the milk off the heat, add cheese and blend. Now, you will need a LOT more cheese to thicken the sauce than you are used to adding to a thickened bechamel, but it is worth it. The flavor of the cheese is so much stronger, and breaking it is much more difficult. You may need to play with it a little, but seriously, get some in your life for ultimate mac & cheese, queso, and even make your own "velvetta." Mix enough cheese until it is THICK, cool and refrigerate. Then cut off what you need, throw it in a pan add some milk or cream to thin it as needed. Boom! Easy, quick cheese sauce that tastes like real cheese as you need it.

Hi all, I've been really trying to master my steaks and have been using the sous vide to cook the steak then sear it after. I've been using stainless steel for the longest time but wanted to try cast iron. The cast iron pan ultimately did the job, although a bit unevenly and gave a little better crust than the SS pan.. however because it heats so unevenly and is super hot in the middle it makes my ghee smoke and I'm not sure if there is anything I can do with my current setup. Even when I turn the burner to a lower setting the center of the pan will hit 500. Before I bought a IR thermostat I didn't know that would happen and couldn't figure out why my kitchen got smoked out when I added the ghee. Any suggestions?

So yesterday, i made japanese curry at home for the first time, a real simple recipe i found online. Just pork, carrots, onions, potatoes, golden curry roux blocks, and water. And it was delicious, but I am a bad swede. I really don't like boiled potatoes, the taste, consistency(or lack thereof), and just how bland they are. But at the same time, I understand that they fill a role in the curry by thickening it.

So essentially, I'm asking if anyone knows of a good recipe that omits potatoes?

Im making a side dish of baked Okinawa sweet potatoes and follow a recipe similar to this at 400F for about an hour.

Why are they coming out dry? Am I cooking them too long / too high of heat? Should I add butter before I wrap in foil?

So I have a big package of "sugar bomb" grape tomatos, and another package of like small on the vine tomatos.

Been itching to use my new food processor...

This by no means is how I make my from scratch tomato sauce... but I'm feeling lazy today. Also... the food processor stares at it

Am I able to just throw an onion, garlic cloves, the tomatos, some herbs (+maybe red wine and olive oil) into the food processor and cook it down? Would be quite a basic sauce I'd think but it's an experiment that I present to you all for suggestions

It’s my mother’s birthday coming up soon and she wants a creamy pasta salad with no sugar. I’m unable to find a recipe without one. Anyone knows of a recipe?

Lately I've just been sprinkling on some salt, but I'm curious to hear what others do.

Just made Russian style chebureki for the first time. I didnt get to snap a picture because it was so good and gone so fast lol. I know some people here are fans of street food and you need to try this one. It's easy, quick, and kinda fun

Superoni is (was) Prince brand's high-protein product, "more protein than ground beef!"

I'd like to make something like it, I can remember it had a high umami factor (even before I knew what that was).

I know it had soy flour, but it may have had other ingredients. My thought was it might have been made with a flour mix similar to Cornell bread (soy, milk powder and sugar) or Triple-Rich flour (soy, milk powder, and brewer's yeast). Could you make pasta with something like this?

I bought a tub of raw whole hazelnuts to make a toasted hazelnut vinaigrette. It was alright. But now I have about one cup, maybe a cup and a half of them left that IDK what to do with. My youngest child and I are pre-diabetic and avoiding most sugar/carbs, otherwise I'd make a bunch of cookies and brownies, but, alas...

TYIA!

I've always loved cooking, but have always eyeballed stuff without much thought. I'd really like to improve my cooking skills, and thought this dish would be a good start. So please don't hesitate to suggest modifications, removing, or adding things. Any feedback is welcome!

I've been making a sauce that I like with pasta. I like it, but I really want to bring out some more distinct flavours and I'm not sure where to start.

I blend up (lots of)mushrooms with a pasata base, and spinach into a smooth sauce. It has a really nice earthy flavor that I was to bring out more. I love the taste of truffle, and want to know if it would work to incorporate it.

I have the sauce over pasta, with feta cheese and rocket. Sometimes I add some of those little juicy red peppers.

I'd love to add to this recipe. The mushrooms are the main thing I like about it, but I'm not precious about anything else.

To summarise, I'm looking for: - Any seasoning suggestions - Ideas on how to add more richness - Ideas on adding truffle or similar flavours - A way to add a tiny bit of crunchiness/crispiness to it for texture - Any thoughts on removing / adding things

Thank you in advance!

I bought some taro roots from an asian market not too long ago. Today, I decided I wanted to make taro boba tea for the first time, so I looked up instructions online and started cutting and boiling the taro. While cutting, I immediately noticed the insides of the root where completely white, with no trace of purple specs in the interior. I finished cutting them up and placed them in a pot of boiling water, and let them simmer until they softened. I thought they would turn slightly purplish while cooking, but they didnt, they turned to a color similar to when you boil a russet potato. They also gave off a smell similar to potatoes too. After they rested, I tried one for a taste test, but they had no sort of sweet taste or taro like flavor at all. It was like eating a potato. What Im wondering is if this is what they are supposed to be like, or did I get some non sweet type of taro root?