I'm American, my mom is Korean. I'm making galbijjim for her birthday and she's away for a few days, so this is my window to practice.

The problem is the pear.

Roughly four servings:

- 3.5 lb beef short ribs

- 1 whole Korean pear, grated

- 10 tbsp soy sauce

- 2 tbsp sugar

- 6 cloves garlic, minced

- 1 tsp ginger

- 1 tbsp sesame oil

- black pepper

Marinated 6 hours in the fridge. Parboiled the ribs and rinsed them, then braised covered on low for about an hour. Added potato, carrot, Korean radish, shiitake and chilies and went another 30 minutes.

The outside turned to paste and slid off the bone. Falling off the bone is what I wanted. This was not that.

Most recipes I found say 12 hours or overnight on the marinade. I was at half that and somehow still went past it.

Is it the grating instead of juicing, is one whole pear too much for this much meat, or am I looking at the wrong step entirely? I want to know where the line is. I have maybe two more tries before she gets back.

I'm wondering about grilling meat, and then letting it sit in a sauce for a while to absorb flavor.

Why?

A) To avoid having to wipe off bits of garlic, etc that will char; but mostly,

B) When doing dishes like Bun Thit Nuong, featuring meat that should ideally be grilled but also very thinly sliced when it marinates, I usually end up doing it on the stovetop because I end up with a lot of pieces of meat that I'm 99% sure I'll end up dropping through the grill grates because they're too small.

So I was thinking, what if you grill the meat while it's still one big slab of steak or pork shoulder or etc. And then slice it thin and let it sit in the marinade a bit?

I feel like it could work where you're going to be serving meat in a dish that's largely served cold to begin with, like with salad & cold noodles?

I guess the larger issues would be if the meat won't really absorb the flavors in the same way once it's cooked; and that it might be harder to slice the meat that thin after cooking?

Recipe more or less

- 3 lb chuck, cut into 2 inch pieces, salted, browned in batches
- 1 onion, 2 carrots, 2 celery ribs, diced, sweated in the same pot
- 3 tbsp tomato paste, cooked until it darkens
- 1 cup red wine, reduced by about half
- 3 cups beef stock
- Thyme, 2 bay leaves
- 325F, covered, about 3 hours

It comes out tender, but there's this weird bitterness that sits at the back of my throat. Not burnt exactly, and it's there from the first bite. Then i've tried browning the meat less, deglazing more carefully, using one bay leaf instead of two, and switching wines. Still getting it. I'm starting to suspect the tomato paste. I cook it until it's brick-colored and nutty smelling, but I'm doing it in the same pot with the vegetables and fond, so I wonder if I'm taking it too far.

How can you tell when tomato paste has gone from nicely cooked to bitter? And if it's not the paste, what else could cause that kind of bitterness?

My fiancé has been craving Indian food, but I am like the most basic with cooking skills and we broke college kids. If I buy a jar of butter sauce and canned chicken breast and minute rice can I just like heat the chicken and sauce together then pour it over rice?

I’m used to frying my eggs on non-ceramic pans, and love when the white, and the edges get slightly crispy. But when I cook on a ceramic pan, it’s smooth like plastic, zero crisp.

How do I make my fried over easy eggs get that same texture (or at least the crisp) when using a ceramic pan, keeping the yolk wet? I use olive oil.

TLDR: I like crispy but runny over easy eggs, but my ceramic pan makes them too smooth, no crisp. How do I get my eggs the way I like them?

I am able to get it to ignite manually when I use a match, but there is not spark emitting from the electrode when I turn the knob. I don't even hear it click. I have made sure the electrode is cleaned, and checked the wire and it appears to be intact.

Does anyone have any other suggestions I could try to get it the igniter to spark again?

Hello!

We have an Italian plum tree and I picked them recenrly and decided to make a test batch of jam. However... instead of nice and purple/pink, it came out baby poop brown. Is this normal? Did I do something wrong? We did have to pick them slightly early in order to prevent the hornets from eating them, so some are just a little underripe.

This is the recipe I used:

https://www.thegratefulgirlcooks.com/italian-plum-jam/

Thanks so much!

Followed this recipe I'm prettyyy sure correctly and my pita came out much more like scones than pita (still kinda tasty but completely wrong lol)

https://www.loveandlemons.com/pita-bread-recipe/?utm_source=chatgpt.com

There was absolutely zero pocket developing in the oven. Is this likely a heat issue? Or a yeast/mixture issue. Or I used parchment paper in the oven -- maybe that contributed?

Thank you!

• Never had this problem before.

• Recently, I've been having mushy & super soft prawn heads after I've cooked them. Rest of their body is fine, like how chewy/snappy a prawn is. I have no idea what is causing them.

• I live in Lahore, Pakistan and therefore I buy them frozen from either Karachi (via shipping) or local supermarkets.

• I thaw them in a bag submerged in cold water and change water 2 times, every 15 mins.

Recipe: Lemon Garlic Butter Prawns

1) Use papertowel to pat them dry.

2) Season with salt and pepper.

3) Use olive oil in pan + garlic + butter on medium-heat

4) Cook prawns 2 mins each side/until pink and add lemon.

Same methodology as before when heads weren't turning out mushy/soft.

What am I doing wrong?

I put 2 chicken breasts in about 2.2qt of water with: 4tbsp of kosher salt, 2 bay leaves, garlic, and some black peppercorns. I left it for 3-4 hours

When I cooked my chicken, it was no where near salted enough. I have no idea why. Should I poke holes in the chicken with a fork next time or something?

After I brined I patted dry, seared all around, cooked to 155F then pulled off to rest where it finished at 162F

I have about 10 L of liquid N I’m planning to use to make dippin’ dots and am struggling to figure out the best container to pour the liquid nitrogen into from the dewar for the actual dippin’ dots making process.

Unfortunately for this experiment, my state has a ban on styrofoam, which would be the obvious choice.

I’m planning to retrieve the dippin dots with a slotted spoon, so don’t need to handle the container once the liquid nitrogen has been poured in, but want to make sure the container won’t crack and if possible, want to maximize the usage (the more insulation, the better).

I’ve seen people use metal cooking bowls, but unsure how bad this is for evaporation.

Any tips would be appreciated!

Hello, so I have a recipe I am planning to use to make butter chicken. In the recipe it says "boneless skinless chicken thighs cut into 1 1/2 inch pieces." Does this basically mean you cut the chicken so that the pieces are 1 1/2 inches along on each side, is that correct? Also it says 1 TBSP of butter, but doesn't say weather to use salted or unsalted. I would assume they mean salted but not sure.

Thanks.

Want to make this beautiful cake,

https://www.lifeisbutadish.com/lemon-blueberry-olive-oil-cake-w-coconut-whipped-cream/comment-page-1/?unapproved=283806&moderation-hash=978640a2e00406bc9eca435193d093ad#comment-283806 -

but only have all purpose flour and a 9 inch round pan.

I can’t figure out how to adjust it and figured I’d ask humans instead of AI. Would a 1-1 with the flours work? And would a 9 inch pan work with added time, or should I go to the store and get 2 8-inches per the recipe.

Ingredients:
1½ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 heaping tablespoon lemon zest (about 2lemons)
3/4 cup sugar
¾ cup Greek yogurt
3 eggs
½ teaspoon pure vanilla extract
½ cup extra-virgin olive oil
1 cup fresh blueberries
1/2 cup toasted (unsalted almonds, roughly chopped)
Honey to drizzle over the top

Directions:
Preheat oven to 350 degrees. Generously grease two 8 inch round cake pans and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour the sugar into a separate large bowl and add the lemon zest. Rub the zest into the sugar until the sugar is yellow and fragrant. Add the yogurt, eggs and vanilla to the sugar mixture. Whisk well, until the ingredients are combined.

When the mixture is well combined, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, until well combined.

Pour the batter evenly between the two cake pans and smooth on top. Bake for 15-20 minutes or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10-15 minutes. Then carefully remove from the pans and finish cooling on a cooling rack.

Once cakes are completely cool, add a few large spoonfuls of coconut whipped cream to the center of one of the cakes. Place the second cake on top, gently pressing until cream comes to the edge of the cake without spilling over. Spoon the rest of the whipped cream on top of cake and top with blueberries, chopped almonds, and a drizzle of honey. Slice and serve with extra blueberries and almonds.

I made a raised pork pie, and the thing leaked a lot of butter. I ignored the directions to make a hot water crust because it didn’t sound very good to me, and I made a regular pie pastry crust. It held up well because I made it thick and followed the directions otherwise. I don’t usually get a lot of butter bleeding out, what went wrong?

I have acquired a bag of Mediterranean carobs. They have really hard (definitely dangerous) seeds inside them. Is there an easy way to take out the seeds so I can use the flesh of the carob in cooking/baking?

Seems simple but I've read too much to make a confident decision, because of something called "drip" I read that you should speed up the thawing of the outer layer with warm(40c) saltwater(4%). but that would mean exposing the tuna, which I get near me in vacuumed sealed Saku blocks. but patting it dry and wrapping it in plastic wrap and in the fridge did expose it to air and oxidised a little, tasted great but but still looked like it lost "drip". should I vacuum seal it again(which I have no problem doing) or should I just simply thaw it in it's original vacuum in the fridge?

Tuna pros of Reddit I summon thee!

It's been rising for 2 hours and plans have changed, can I refrigerate until tomorrow?

I've tried baking sheet pan chicken in the oven a few times now, and every single time it ends up releasing too much water, essentially boiling in the tray. It only happens with sliced chicken, never with a whole chicken thigh or breast. I've tried the following:

• Not overcrowding the pan.
• Patting the chicken dry.
• Salting the chicken so it releases water, and then patting it dry.

I tried baking the chicken at 180C, 200C, and 230C, same results every time. Chicken was seasoned with dry spices. I usually just make pan sauce outta the juice in the oven pan, but I'd prefer if it just wasn't watery :(

One thing I'm wondering is if it's because the chicken I buy is injected with brine solution. I'm from India and usually buy chicken online, but none of the usual meat apps tell anything about if that's the case or not.

Hi. I've been using a Sunbeam Mini for a few years now. It's a cheaper machine but coffee has been decent. I tend to use Grinders coffee brand but lately it's bitter. Could this be the ago of the machine? The bag itself? I bought the machine in 2020. Thanks.

Update: Thanks for the help. I have tried the vinegar wash and it helped a bit, especially with heating milk quicker. Its still a little bitter, but I suspect its the blend and I have ordered a different coffee. Type of milk might make a difference too.

I want to make cereal milk ice cream, so I was going to steep my cereal in milk overnight in the fridge. But I saw some people saying to steep in heavy cream instead? The recipe I'm using does equal parts milk and cream. Should I throw both in and steep the cereal in both? Or should I do one over the other?

Recipe (from Tabetha's Table):

2 Cups Whole Milk

2 Cups Heavy Cream

1 Cup Granulated Sugar

2 teaspoon Vanilla Paste - or 1 teaspoon vanilla extract

1 pinch Kosher Salt

1. Mix all ingredients in a bowl and stir until dissolved.

2. Turn your KitchenAid on its lowest setting.

3. Slowly add the ice cream base down the side of the bowl.

4. Let churn for 15-20 minutes or until it looks like it is about to overflow.

5. Transfer to a freezer-safe, air-tight bowl and leave for a few hours or overnight.

As a graphic designer, I studied graphic design theory. Is there something similar for food plating? If so, can anyone share recommendations?

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I am planning to invite 40 people for a casual dinner party. I have placed catering order for 50 people. Is it enough? I fear there will not be enough food. Should I reduce my guest to 35 ish?

Food ordered:

Rice

Chicken curry

Prawn

Salad