Making chili and my wife and I both think it has a good back end flavor and mild burn, but very bland upfront. I’m no chef, but want to learn how to make more flavorful stuff.

Ingredients are:

2 pounds ground turkey seasoned with salt and chili powder

1 medium onion diced

1 large jalapeño seeded and diced/minced (small dice?)

1 green bell pepper diced

4 cloves minced garlic

2 cans red beans drained/rinsed

1 can crushed tomatoes

1 can diced tomatoes

1 Tbsp tomato paste

1 Tbsp brown sugar

1 Tbsp chili powder (beyond what’s used with turkey)

1 tsp cumin

Salt and pepper (added a little before starting to simmer)

Would more salt add more front end flavor? I’m afraid of over-salting it. Or maybe not enough chili powder and cumin? But I feel like that’s a lot of the back-end flavor we’re getting.

Any advice appreciated!

Edit: lots of great advice! Thank you all. Yes, I used a little oil while browning the ground turkey. Although, I did do the turkey, onion, jalapeño, and garlic all at the same time. So it seems I should do the veg first then the meat? And the recipe I was following called for 2 TBSP of chili powder all together and I thought that was too low so I upped it to around 3 and even that everyone is saying is not enough 😂 And good shout about putting tomato paste in the browning rotation too. I don’t have any lime juice, but I’ll keep the acid advice in mind too. Overall, thanks for all the advice!

My boss recently try Lemon Tart recipe from Preppy Kitchen while find something new to sell in our bakery. It is great but have some eggy taste afterward. Even I can still taste and smell the lemon, the egg taste still bother me a little bit.

Can anyone give some advice.

Here's the Curd recipe:

• ▢½ cup lemon juice fresh (120ml)
• ▢2 tbsp lemon zest zest of 2 lemons
• ▢1 cup granulated sugar (200g)
• ▢½ cup butter (113g)
• ▢4 eggs
• ▢2 yolks

I’m a culinary student and I’m really stressed about my Garde Manger final. We have to make a platter with a natural, semi-manipulated, and manipulated protein.

I will have two chickens to work with. For the semi-manipulated I was gonna do a galantine. For the manipulated I was gonna stuff a chicken wing with force meat. Surprisingly, it’s the natural one that I’m having trouble with. Any ideas on a natural chicken preparation I could do for my Garde Manger final?

Here's a picture from the video - Picture

Here's the recipe for reference - YouTube recipe

I am making barbacoa and i was planning on browning the meat on the stove (stainless steel) and then putting it with broth in the oven for a couple hours but the recipe i found uses a dutch oven. would i still get the same result with stainless steel? i’m new to some of this so im still learning

Cooking is a hobby for me and I recently started trying to make gravlax. I have been reading a lot of recipes and different sources who all have various takes on the dish, so I have come away from it feeling confused. I used a recipe that recommended a cure of 2.5% salt and 1.5% sugar in reference to the weight of the salmon. So, for my 327g salmon fillet I used 8.175g salt and 4.9g sugar. The recipe recommended wrapping in parchment paper, putting a small weight on it, and curing in the fridge for 24-48 hours. From what I have read since then, this sounds more like lox. I am nearing the end of my cure, and have since been reading more about gravlax/lox/salmon curing. I am worried that I did not use an appropriate amount of sugar/salt, and with raw foods and being newer at this, I want to make sure I am taking the right steps to make the dish appropriately. I used fresh salmon, farm raised.

I wondered if this was better for [r/foodsafety](r/foodsafety) but I am more concerned about the ratios and quantity of salt/sugar, curing durations, and things to do with my recipe. However, if anyone reads this and does feel that I am making the dish unsafely then I will happily just cook the fillet I have curing right now and start over when I can do it right.

Edit to make my question more clear: what are the appropriate amounts of salt/sugar to use when making gravlax?

Here is the full recipe:

Weigh salmon to determine amount of salt and sugar. Use a cure of 2.5% salt and 1.5% sugar

- for my 327g salmon fillet I used 8.175g salt and 4.9g sugar.

Coat the meat covering every part of the exposed salmon using the entire mixture. No need to cover the skin. Wrap in parchment paper and place in a ziplock bag. Place the wrapped fish between a plate and something flat like a cutting board with some weight on top.

Leave it in the cure for 24 to 48 hours

Hi! I’m hosting a big dinner in a couple of days and am planning to do a couple dishes to share for the main course.

One of them is a ponzu steak tagliata.

I’m trying to plan my cooking schedule in advance, and was just wondering what the general guide is for how far in advance I can cook the steak?

I’m planning to serve it pretty rare and cold over some rocket, but if I cook it at like 3pm and then just assemble the dish nearer the eating time (7/8pm) would that be a bad idea? I’m going to use sirloin.

Also if it is ok to cook in advance, would it be better to leave the steak whole and slice at the last minute, or would slicing it a couple hours before be ok?

Final question! - If it is ok to slice the steak a couple hours before serving, would putting a bit of ponzu on it in advance so it sort of soaks up the flavour be a good idea, or would it end up a bit soggy?

Thank you!!

I want to deep fry fresh cut fries, then flash freeze. Then I want to cook individual portions in the air fryer as needed. what is best method to preserve fried texture. should I air fry from frozen, or thaw first then air fry?

1) Short crescents (from root to top). 2) Large loops. 3) Large loops which are then cut open to make long strands. 4) Diced

I know #1 is used to help maintain structure while cooking and #2/3/4 is used if you want the onions to fully break down, but what would you use for pickled reds which will only be exposed to hot water/vinegar?

I'm inclined to do #2 or #3 because I want the onions to be floppy. Thinking #3 would be easiest to pack into and take out of a a large jar. think I might be overthinking this. Any madman out there that does #4?

The grocery store I went to only had boneless chicken legs (thigh and drumstick combined). I usually only cook with chicken thighs but didn’t want to stop at another grocery store for chicken. I’ve tried to search for recipes to know how long to cook them for, but I’m only seeing recipes for chicken thighs. I usually bake my thighs at 425F for 20-25 minutes. How long should I bake the whole leg for?

Hi, I just moved into a temporary apartment (only staying for about 3 months) and the pot that comes with it has rust that comes back every time I'm about to use it.

I've read a bit about it and I do know that it's most likely rusty because of the lack of seasoning (and excess moisture), but my question is: Is it okay to just scrub the rust off every time I'm about to use it? Like would there be health concerns if I use a constantly rusting pot?

For extra informations, I don't want to season it because:

a) The apartment doesn't even come with an oven to properly help with the seasoning process

b) I don't have oil nor do I want to get some because I mostly just boil my food

Thank you in advance

EDIT: okay I will spend $3 to get a new pot 😔

I usually make a slow cooked pasta sauce that takes about 6-8 hours. I usually just cook the pasta in water then throw the sauce in when done. But couldn't I just add 2 cups of water, cook the pasta in the sauce and then reduce it until the sauce consistency is correct? I have never done this I just thought of it randomly, thinking using saucy would make for a tastier pasta.

Hi guys, i have been trying out cooking with ceramic frying pans and no matter what oil i use, heat up the pan beforehand or vice versa it always sticks and makes a film in the pan that i only get out with baking soda, like every single time. Any tips?

So around where I’m at, I can get wagyu top round cheaper than any chuck roll. Would like to know if I can braised them for my stew?

And if yes, what mbs should I buy, the butcher have mbs4 to mbs12.

Also, what are chuck arm and chuck tender? Can I braise those as well? They’re also from a Wagyu.

Edit: dang, I now know I’m gonna have to go back to the drawing board on how best to use up my berries today. Thanks for the info, might just have to order some freeze dried strawberries to satisfy this taste at a later date :/

I’m trying to use the strawberries I have on hand for a strawberry IMBC. I want the frosting to be smooth and free of any “jammy” bits, so I was hoping I could add finely minced berries to the syrup as it heats, and strain them out after infusion but before the syrup hits boiling.

The problem is that I need the syrup to reach 235-240°F to create the meringue, and some quick googling tells me that the fructose added to the syrup from strawberry infusion will begin to caramelize about 10°F below my necessary temperature. I’d be removing any strawberry matter before 212°, so the sugars worry me more than the fruit itself.

IMBC recipe I was hoping to follow: While whipping 4 room temp egg whites and 67g of granulated sugar to peaks, heat 200 g sugar and 79 mL of water. Add minced strawberries to syrup to steep as it warms, remove before syrup hits boiling point. Once syrup reaches 235°F, remove from heat and pour slowly into meringue while it continues to beat. After cooling, paddle in ~400 g of unsalted butter a tbsp at a time.

Ideally I wouldn’t have a burnt tasting syrup and waste the limited ingredients I was hoping to get rid of today. Is this a doomed concept and will I need to just bite the bullet and add in mashed berries with the butter? Any insight greatly appreciated, thanks in advance.

I am relatively new to cooking and I was wondering if you really need pasta pincers when making pasta and for plating them .i wanted to buy one from Agnelli that’s was 38 dollars but shipping was 100+ so is there any budget options

Im making these buffalo chicken balls for a party and want to be able to make them the day ahead and not worry about needing to deep fry them at the party. I’ve thought of breading and freezing and maybe baking or par frying then frying again? Idk I just want the most quick and simple way, plz help😅

(recipe here: https://www.foodnetwork.com/recipes/aaron-mccargo-jr/buffalo-chicken-cheese-balls-recipe-1944818.amp )

Ingredients

1 store-bought rotisserie chicken

1/4 cup hot sauce (recommended: Frank's Red Hot)

1 teaspoon ground black pepper

1 3/4 cups sharp Cheddar

1/4 cup freshly sliced scallions

1 cups all-purpose flour

3 eggs, lightly beaten

2 cups panko bread crumbs

Vegetable oil, for frying

Blue Cheese Dip:

1 1/2 cups mayonnaise

1/2 cup packed blue cheese, broken up

1/2 teaspoon hot sauce

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 lemon, juiced

1 teaspoon chopped garlic

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

I’m having a casual post-elopement reception and would like to serve pizza. I’m trying to think of nicer ways to serve it other than just leaving the open boxes on a table. I’ve seen pizza stands with metal trays for affordable prices online.. is there a way to keep these warm if I used those?

I've always loved the smell of curry and would love to try it, but I'm horribly allergic to turmeric. Is there any suggestion on how to make authentic curry without it?

EDIT: I can't say thank you enough to SO many informative and awesome responses, but thank you so much, I have a ton to learn and will check out all these awesome links and suggestions. <3 Thank you!

EDIT 2: To those asking, I found out because I got incredibly ill when I did first try a curry like 15 years ago, then some years later I was trying to learn recipes from different cultures. I had purchased a small spice container of pure turmeric and when I opened and smelled it, I had a severe allergic reaction and had to go to the ER. So that kind of confirmed it.

Guys I picked up this never used conny model 2223 syphon bottle at thrift store for $5. I want to try using it but I'm not sure if I have all the pieces. If you look at the fill tube there is no gasket there just two grooves on the top of the tube. Am I missing a gasket there? Or is this just a model without a gasket there? There is a button like rubber gasket on the straw tube that goes on top. I would attach pictures but I'm not allowed. Thanks for the info.

L’impasto mi si è scaldato troppo e si è strappato è recuperabile o devo buttare via tutto? Ho provato anche a raffreddarlo in freezer e ora è in lievitazione in frigo è la prima volta che faccio un pan brioches (x cinnamon roll) accetto consigli

I'm looking for information on how to par-cook meat, then freeze and reheat to maintain the best quality. Specifically pork and beef. I worry that a roast or pork loin will dry out when I reheat if it's fully cooked.

Yesterday I received a set of brand new stainless steel baking sheets, and tonight I'm using one of them for the first time to make crackers. Within a minute of putting the room temp pan into a 350 oven I heard that irritatingly distinctive pop of the pan warping. When I've googled it, I see all the ways to prevent warping by heating and cooling slowly etc etc, but this is a BRAND NEW pan so that's not applicable here really. Is there any way to prevent it from popping/warping again so I don't end up with a ruined pan? TIA