Hello, I'll get straight to the point:
I blend frozen blueberries, milk, avocado, coconut oil, and eggs together, which I try to drink every morning. And I was wondering how long I can store this in my refrigerator before it gets bad or unhealthy to drink..?
Hello everyone! I am thinking of making homemade yogurt in my Instant Pot, but am not sure of how long I could expect it to keep in the refrigerator. Surprisingly Google wasn't any help with this very simple question, everything was related to commercially purchased yogurt. Thanks in advance for your help!
I am in college and working so time is very limited. 15h a day is my productive time schedule.
My health is declining from eating cream chese with cheap white bread and fruit every day in the last few years.
I dont have a kitchen. Just a stove and a small not really working refrigerator but it can hold food for some time before it gets spoiled. A few pots and thats about it. No kitchen counters and no real table.
I cant spend money on kitchen at the moment and probably wont be able to do so in a while. If I could have before I would.
At the moment I am thinking of boiled eggs, cooking frozen vegetables and making sandwiches from dried meats and cheeses.
I decided that I cant wait no more for a better kitchen and cooking environment since I am more and more exhausted from bad diet and long work hours. It is becoming extremely hard to go through the day and I feel that I am lacking vitamins, minerals, different proteins and other important nutrients.
What would you suggest as quick, cheap and possible to make in my "kitchen" recipes?
Thank you in advance if you can help :)
1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
I recently bought a 2lb bag of frozen jumbo shrimp. And i want to defrost them, and then put them in a marinade.
What is the best way to defrost them?
I have seen so many ways online and on this sub to so.
Let rest in refrigerator overnight
Run Under Cold Water
Place in a bag and submerge in water
Which way is the best, or are there other, better ways? And please explain why your technique is the best.
Thanks for reading kissy kiss
I saw this recipe on reddit and decided to try my hand at them this past weekend.
For the lazy:
INGREDIENTS
2 cups + 2 tablespoons all purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1 teaspoon salt 1 ½ sticks (6 oz) unsalted butter, melted and cooled 1 cup dark brown sugar, lightly packed ½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups dark chocolate chips, plus more for topping
INSTRUCTIONS
Interjecting here to say REALLY DO THE TEST BATCH OF 2 COOKIES. Always test 2 cookies first! Always, always, for any recipe. That way if you have to adjust anything you're not SOL! Also you might want to watch the video in the blog post I linked above for a good idea of what the texture of the dough should look like!
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
The first time I tried the recipe, the cookies came out extremely thick. I've been skeptical of my measuring cups, so I decided to try a new set. On my second go of it, they still came out overly thick-- although not as bad this time around. They have a cake-like texture, with the chocolate chips on the inside remaining mostly unmelted.
I was aiming for something like this. Obviously they wouldn't look that good, but I was hoping to get close to it.
Any idea what I'm doing wrong?
Using an attachment on my kitchen aid stand mixer to form pasta.
I've been doing some research, and I've seen is that different countries have different preparations of fermented tofu. In China, it seems to be more of a garnish or flavoring for cooked dishes, and Japan has the pickled miso tofu that people call "tofu cheese". But I haven't quite found what I was hoping I would.
I'm interested in a way to pickle or ferment tofu so that it could in theory be stored in the refrigerator for a long time, like 2-3 weeks at least. But ideally the flavor wouldn't be as strong as the Chinese preparation where you only use one or two cubes to flavor the whole dish; rather, I'd like to eat it as one of several side dishes accompanied with rice, for example, or even mixed in to a veggie stir fry.
Does anyone have any suggestions for resources or recipes on this?
I want to make homemade mozzarella but I'm not sure how long it will last in the fridge. Any tips for storing it would be great!
Sorry, not sure if this is the proper place to ask This, but any help would be great
I threw away all the opened meats, cheeses and raw chicken cuz I looked it up and it said that after 2 hours in room temp that those things should be thrown away
What about the unopened meats (hotdogs) and cheeses?
We also have a ton of pickled stuff in there, will they be okay?
We have a big refrigerator in the garage so we’re just trying to save as much as we can until the main refrigerator is fixed
oh and sandwich spreads like horseradish, mustard and mayo. Will they be fine to put in the other fridge? The refrigerator broke probably 14-16 hours ago
Thank you!
Made up some Bloody Mary over the weekend, how long is it safe to drink? Still tastes and smells fresh. Does the vodka give it a good half life?
After roasting many, many chickens my go-to method is as follows. It results in an incredibly moist bird every damn time. I'm wondering if I can use the same method with a turkey? Other than time, does roasting turkey drastically differ from roasting chicken?
(1) Take out giblets, position chicken on a can of something so it is "standing upright" in a casserole dish (I usually use a empty beer or soda can filled part way with water).
(2) Set chicken in refrigerator, uncovered, for 1-1 1/2 days. (This dries out the skin...when roasted, it results in an extremely crispy skin).
(3) Take out chicken, slather with regular-old yellow mustard, and stuff cavity with tarragon. Roast for an hour.
Will this work with Turkey? The chicken does not taste particularly "mustardy"....but the gravy does. Would turkey clash with mustard? Would drying out the bird in the fridge not work with turkey?
I've been making quick pickled vegetables (no canning) for the past 18 months the way they taught me at cooking class. Namely, prepare a pickling liquid by boiling together vinegar, sugar, and spices, then pour over fresh, chopped vegetables. Leave it sit until reaching room temperature, then transfer into the refrigerator. My experience tells me that the pickled flavor in the vegetables continues to intensity for several days thereafter.
When reflecting on that final sentence, I wondered if maybe boiling the vegetables in the liquid would accelerate the pace at which they take on the pickled flavor? Or would that have undesirable effects on the vegetables? More generally, is the role of boiling in preparing the liquid merely to ensure that the powdered spices have fully dissolved, and to allow the flavor from the hard spices to seep into the liquid?
My friend brought me RX Bars from States and I love it. Unfortunately there is only 1 online seller i can find in my country and they sell it for $5 per pcs. That's super expensive and that's why I decide to make one.
I like them a lot but none of the recipe that I look on the blog or youtube comes out chewy enough like the real things. The things that I ended up with are very dense, dry (when I use Oven) and coarse bars.
The only different are that all recipe recommend using Medjool Dates but since it is not available in my place, i use different kind of dates (Khalas). The seller said there is little difference in sweetness and moisture between Khalas and Medjool, so i think it shouldn't be the main reason why my bars doesn't have the chewiness like RX.
I also tried both refrigerator and oven method but none works. The only recipe that i have to tried is using dehydrator since i don't have dehydrator.
Anyone know how to make them chewy like the real things? All inputs are appreciated. Thank you.
*Originally I post this question on r/cooking, but people recommend me to ask here.
I'm a 16yo female, looking to stick my hands into the culinary world. I've practiced tons over the years and have read up quite a bit, but I want to make sure I do this right. I've been working in the kitchen of the 1# rated resort in the Midwest and today the chef has asked me to smoke him two whole chickens on property. I'm in panic mode! Super excited, make it or break it. This is a 47180T Smoke Hollow smoker and I've never smoked on something this large before. I do believe it's indirect. Help me go through the steps and make sure I don't forget anything? He's going to be watching me, so my home steps may be incorrect.
I don't have a specific rub recipe, but I'm trying to keep it under 5 ingredients. No salt as I'm going to be dry brining overnight (24 hours possibly). I have no time limits. I'm not going to put sugar in the rub. Should I add it somewhere? The brine will be just salt.
I'm trying to watch YouTube videos on how to run this machine just right. If any of you know, though, what are some things I should look out for? Don't miss kind of steps? I'm trying to go for lighter woods if they have it. Everything will be off of the property.
I'll spatchcock the chicken and clean it if it needs to be cleaned (remove giblets). Fold the wings in. Dab it off with paper towels, and then cover in salt. Front and back, in all of the crevices, under the skin. I won't cover it. The next day I'll pull it out (of the refrigerator). Pat it dry? and layer the rub generously. No need for binder right? (oil/butter) I'll start up the smoker and get it hot, letting it smoke for about 15 minutes and then place the chickens directly on the grill. Away from the coals. I'll smoke until the breast is at least 150-155f at a 250f temp and then pull off to put under the broiler for a crispy skin, of course. Take out of the oven and wrap in foil. Rest. Eat.
Most detailed steps are appreciated. I just would like to be prepared. I'm trying to do this over Tuesday and Wednesday. I know this may sound stupid, but every little bit helps and I thank you for your patience.
Hi, I'm new to cooking and I'm trying a salmon and risotto recipe. I've had 3 small salmon fillets in the freezer for a few days, I was planning to cook it tonight but I forgot I had to put it in the refrigerator for 12-24 hours. I'd probably be cooking it in a little under 5 hours, is that not long enough to thaw it properly?
Thawing in a microwave doesn't seem to be worth it so if that's the only option I'd rather cook it tomorrow.
Hi, I'm new to cooking and I'm trying a salmon and risotto recipe. I've had 3 small salmon fillets in the freezer for a few days, I was planning to cook it tonight but I forgot I had to put it in the refrigerator for 12-24 hours. I'd probably be cooking it in a little under 5 hours, is that not long enough to thaw it properly?
Thawing in a microwave doesn't seem to be worth it so if that's the only option I'd rather cook it tomorrow.
I wasn't sure which sub to ask this question in because it's not really canning but; I charred and peeled long hots today and put them in a mason jar and filled it to the top with olive oil and added a garlic clove. How long will they last in the refrigerator? And also, how long will the oil last, after the peppers are gone, before going rancid? I think the olive oil will have great flavor once I am finished eating them and I think it will work very well in some dishes or even just to dip bread in. Any advice would be really appreciated.
I have a koji rubbed skirt steak that's been hanging out in my refrigerator for three days doing its thing. I was thinking about tossing it in my immersion cooker for a few hours before searing. Would this cause anything sinister to develop because of the koji? Or should I just cook it using a more traditional method to be safe?
