I am not at home and presently I don't have any airtight container. Most of the suggestion online are about using a airtight container.

Can't I use a bowl and cover it with plastic wrapper and then put it in refrigerator?

There are many tips or techniques that are strongly recommended for cooking, but it's hard to know which are evidence based and which are just passed along because that's what people always do.

Which are the tips that need more evidence?

Here are two that I struggle with, about stainless steel pans:

1. Water drop test / leidenfrost

People say that if you get your pan hot enough to get the leidenfrost effect and then add the oil you'll have less problems with sticking. My problem with this is that it means the pan gets very very hot - much hotter than it needs to be for most uses. My other problem is they all say "Look, I'll cook eggs and they won't stick" and those videos either have a ton of cuts, or the eggs stick and you can see the person pushing with a spatula to get rid of the stick, or their "scrambled eggs" is really a chopped omelette.

2. Heat the pan before adding oil. I don't understand this. Again, people say it helps prevent sticking, but they use some argument about "pores" which just feels hokey. I add cold oil to a cold pan and bring it up to temperature before adding food so the pan and oil are both at the right temperature, and food sticks and then releases, because that's how stainless pans work.

I'm aware I could be completely wrong here and that there may be a good evidence base for these, but they don't seem to work based on how I cook.

TL;DR - I'm trying to find a way to purchase Chilean Cerveza Cristal in the US for a joke that is very important to a friend of mine.

So, some of you may be aware of the current memes surrounding a series of advertisements from a Chilean beer company that interrupted airings of the Star Wars films in an... unconventional way.

Well, my friend is both a huge beer aficionado and a huge Star Wars fan, and he occasionally works with the Star Wars folks at conventions. He's planning some interesting stuff for an upcoming event but can't for the life of him find the stuff here in the US. I haven't been able to turn up a retailer for it either. Does anybody know of a good way to get foreign beer into the US?

I'm trying to make my own truffle chips for the wife after having it at a nice bar together. Any suggestions as to the types of chips or truffle seasoning? I'm going to try to buy a bag of regular chips, put it into a bowl, and just shake with some truffle salt and truffle oil (real kind not synthetic flavor).

Any suggestions would be greatly appreciated!

*Thanks everyone! Looks like it's time to do it properly instead of the lazy way...

I live in what is basically a studio apartment in someone's basement with a little cobbled-together kitchen in a small room attached to my bed/sitting area. My cooking is done in a largish Cosori convection toaster oven (mine) with a double-hob induction hotplate (kindly provided by landlord) sat on top. The hotplate is from Nutrisystem (not sure of model exactly) and it's definitely a step up from the electric one I brought from my old place (My kitchen was the laundry room there!), but over the last few years there's been a few things about it I don't like so I'm considering buying a new one.

The main problem I have with it is the lack of specificity in the temperature settings: it goes 140°, 210°, 260°, 300°, 350°, 400°, and above that I never really use, but I often have trouble with something cooking too fast at, say, 300° but too slow at 260°. I'd like a device that lets me make smaller, (like maybe 5-10 degree) adjustments at the very least. Also there is the issue that if you go above a certain temp on one hob, it will dial down the other automatically to keep from going over max watts, but it also means I can't boil water on one while searing a steak on the other. Not sure if there's a way around that what with the limitations of current portable cooktop technology and American house wiring codes. As you may have gathered from my living arrangements, I need to keep the cost down to a reasonable <$300, preferably <$200.

Because it needs to sit on top of my toaster oven, I need a side-by-side arrangement. I was gifted Amazon cards for Xmas so I'm hoping to find something on there to defray the cost, but if anyone can point me to the perfect solution somewhere else, I'm interested. Everything I've looked at there so far has preset temp settings and I can't tell if they are fine enough to be any improvement.

Bonus points if anyone knows of an induction-compatible stovetop griddle that heats evenly and isn't heavy-ass cast iron.

Thanks in advance for any advice!

Hey everyone, I've recently made a large batch (90ish) of cookies trying to repurpose brownie mix. It's the Ghirardelli kind if you've seen it before.

On the plus side, the texture's great, it looks like a cookie, and it's chewy like the edge pieces of a brownie. It's very chcolatey, and you can see obvious chunks of chocolate. On the minus side, it's extremely sweet.

Does anyone have ideas on how to use this somewhere else less sweet?

Some ideas I've had so far include crushing the cookies into chunks, and using those chunks to make more cookies (all the ingredients except sugar), like how one would reuse old asphalt do when repaving a road. Another idea is making a cake with these scattered throughout, or using it as a cheesecake crust.

I have a rather impressive collection of thrifted equipment I use for my morning latte. Each piece has required a little bit of investigative repair in order to get it working just right, but I've recently been stumped by my newest addition, a Bodum conical burr grinder.

My current espresso machine is a single boiler Breville with a standard portafilter (no diaphragm or valves in the portafilter, so the resistance needs to come from finely enough ground coffee.)

My question is this; is it possible to calibrate the Bodum grinder at all? It's finest setting is apparently not quite fine enough to provide the right resistance for the espresso maker, so I've needed to regrind my coffee with a blade grinder to get the right consistency.

Cheers in advance!

I’m going purely on YouTube vids for the technique. They all seem to agree to soak in water and then cook the rice cakes in stock, then add gochujang, gochugaru, soy sauce, sugar, cook until thick, top with spring onion and optionally add cheese. (I’m skipping the fish cakes).

Some recipes start by frying some garlic, some fry off the gochugaru etc for a minute, some add the white part of the spring onion much earlier… I’m not sure whether any of these steps are necessary/make a big difference.

Anyone who is familiar with the dish - is there anything extra you do to elevate this dish? Anything I should know about the cooking process?

For example, if I want to add ground flax to a brownie mix or oats to muffins? What if I want to add some extra dried blueberries to boxed blueberry muffin mix? The box instructions usually say 1/4 cup of oil and 1 egg, and I'm wondering if I need to double both or either if I want to add some more dry ingredients. Or is there maybe a max level at which I don't need to add extra oil/eggs, like a quarter cup at most of oats?

I know baking is a science and ratios are important, but still it'd be nice to have a way to make storebought convenience mixes a wee bit more filling or healthier. I'm used to substituting applesauce for oil in brownies, but I'm curious what else I could do with a storebought mix.

Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat.

It tastes good, and the ginger is very apparent, but my SO and I feel it's missing something. Of course you can't taste it through the internet, but based on the recipe, can you provide any suggestions for what can help round it out or take it from good to great?

Ingredients:

• 3 carrots, 4 oz
• 1 knob of ginger, peeled, 2.5 oz
• 4 jalapeños, 8 oz
• 4 cloves garlic
• 1/4 of a red onion, didn't weigh
• 1/2c apple cider vinegar
• 1/2c water
• 1/2 tsp kosher salt
• 1/2 bunch of cilantro, maybe a couple of tsp after chopping

Method:

1. Thinly sliced carrots, ginger, peppers, onion, and garlic
2. Sautee until brown around the edges (carrots and ginger took longer, garlic was just for a minute to avoid burning)
3. Blend with salt, water, vinegar, and cilantro.
4. Strain solids

Any ideas on what it's missing? Some kind of tomato product? Something earthy like cumin? More garlic or onion? Something else entirely?

EDIT: Thanks for all the great feedback! I poured a few small samples to test various additions based on your suggestions, and I ended up adding another 1/2 tsp of salt (for a total of 1 tsp), 1/2 tsp MSG, the juice of half a small lime, 1 squeeze of honey (estimated just shy of 1 tsp) and then thickened with 1/8 tsp of xanthan gum since it was really thin.

Next time, I definitely want to try roasting the peppers and veggies, and I'll try a blend of peppers. I'm curious about other ginger preparation methods, too, such as raw, roasted, or powder. But for a mildly hot ginger sauce, I'm calling this experiment a success!

Over decades, it seems that there has been this evolving body of knowledge surrounding plating and presentation, which can only be absorbed fully, if you've spent several years at a high-end bakery or fine dining restaurant (swooshing a sauce with the back of the spoon, quenelles, 3-dimensional whitespace, etc.).

I'm an aspiring dessert artisan, and I'd like to get up to date on those principles, approaches, and techniques, without having to squirrel my way into the fine-dining lifestyle.

Instagram and pictures in cookbooks are great for inspiration, but I feel like I would improve faster by understanding thought process/vocabulary, than from analyzing finished products.

Any suggestions/advice/resources? (Most visual design books are too general imo)

My wife is thinking about purchasing a soda stream or similar variant for Amazon prime day. I would like to hear the pros and cons of owning one. Are there any costs of ownership that were not apparent? I don't want to buy another kitchen appliance only to stop using it because we couldn't keep up with the maintenance or other required issues. We do buy regularly la croix like drinks from Costco so if there is truly a cost savings that would be great. Thanks for everyone's time and opinion.

Edit: Wow thanks everyone for the responses and insight. I will have to sit down later and work through the posts. I know I will have more questions.

I make candy as a hobby, but don't usually mess with chocolate because I know it can be finicky af. I decided to try making some peanut butter cups as it seemed easy enough, but the stupid chocolate chips would not melt. They went from hard to a chalky mess immediately. I was microwaving them on 30 second intervals at 50% power. I made sure my bowl and spoon I was using to mix were completely dry. Is it because they were sitting opened for a while? I don't know what they want from me

Years ago, circa 2017, I spent a few weeks in Portland, OR for work. Naturally, I ended up at Jeffrey Morgenthaler's Clyde Common regularly. On one of the weekends, I went to Common for brunch and they served a "breakfast" cocktail in glass coke bottles. From memory it was sweet, earthy, rich with slight chocolate hints, mildly carbonated, and strong. It was totally different from most breakfast cocktails that opt for bright and citrus flavors (i.e. mimosas, bloody Marys) and I think the carbonation definitely helped soften the otherwise heavy design of this drink.

Unfortunately, I didn't have the foresight to ask about the cocktail's construction and Common closed shortly after. Recently, I've been trying to recreate it from memory, or more generously, recreate the idea of it (short of Morgenthaler himself identifying the cocktail, there's no way I'll be able to reproduce it). My best guess is that he made something close to a black Russian and ran it through a carbonator.

Here are my thoughts to riff off of that type of drink for a strong breakfast cocktail:
2 oz Bourbon, 1 oz Mr. Black, .5 oz Amaretto, .5 oz Maple Syrup, topped with carbonated water, built neat in a highball glass. I'm still tweaking the proportions, but given that Mr. Black is less sweet than other coffee liqueurs, and considering the dilution from carbonated water, I think a half/half mix of Amaretto and Maple Syrup is sweet without being cloying. I also went with Amaretto instead of another syrup like orgeat to keep the alcohol content higher.

Any thoughts? Other ideas in a similar vein?

I have a reputation for being an atrocious cook. No one wants me to cook for them (I've had outright refusals), and my 'meals' have been the butt of jokes. Having had so many kitchen disasters I fear trying anything new or complicated. I try my best to follow a recipe, but things often start to derail and I don't know what I've done wrong. I have zero intuition then I can get into a spiral where things turn from bad to inedible.

Much I can attribute to how I grew up around food. The parent with the cooking duties didn't like to cook and didn't get to grips with it, but I didn't know any better. For most of my life, the dinner meal fit the same template: over-cooked (but not charred or burnt) plain meat, a carbohydrate (usually a root vegetable plain or mashed, but without any other ingredients), and over-boiled vegetables (soggy and tasteless). Table salt, pepper, and commercial tomato sauce were available for seasoning on plate - nothing was ever seasoned prior to being plated. We had no gravy, mayo/aoli, marinades, chutneys, dressings or the like, except for the Christmas day meal. Fresh herbs and whole spices did not exist in this reality, but some packet ground herbs and spices were kept and only to be used for the Christmas Day meal.

Needless to say, leaving home has been a bit of a revelation for me. I love flavorful food, and eating herbs and spices every day, but I struggle with cooking and don't have much confidence. I would like to learn how to cook, with an emphasis on health and nutrition. I know plenty about those topics, the problem is with the execution! I need to go back to the basics - learn techniques, experiment and fail, but still somehow improve over time. My primary motivation is to do this for myself, but it would be nice to one day be able to offer to cook for someone! I'm not very ambitious, I'd be happy with just doing a few things very competently and am patient and ready to work on this for the next few years.

I've hunted around on this site and found a discussion about the 'Salt, Fat, Acid, Heat' book/series, which I'm currently reading/watching and have learned a lot so far. I also found an old thread about culinary theory, but I think that's a bit over my head! (https://tild.es/6pc).

So, Tildes, has anyone taught themselves successfully as an adult? Any advice on how to start or any resources you can point me in the direction of? Ideally, I'd like to learn about the 'why' as well as the 'how', because I am just so clueless! Also, are there any food channels/blogs etc. that you follow that have an emphasis on healthy and fresh food? Very open to all cuisines. Thanks all!

Hi, I'm pretty new to browsing coffee at home.

Currently using aeropress, timemore c2 titanium, and electric gooseneck kettle with no temp control.

The coffee I'm making is pretty good (to my novice taste buds) but I'm looking to elevate that. I'm planning on upgrading either the the grinder or the kettle.

From what I understand, grind quality can affect taste, but consistent water temperature should also help improving workflow and taste as well.

Which one do you think is the better upgrade in terms of producing better coffee?

For grinder I'm now considering 1zpresso K-plus. For kettle, I'm looking at Timemore fish kettle.

Thank you.

Hello everyone,

I'm currently living in Germany and in these few years I've discovered by chance a small but super sharp fruit knife from Solingen (I think the brand was from Rör). I was so amazed by the sharpness that now I want to buy a chef's knife for myself (budget: up to 60 or 70) and a knife for my dad (budget: up to 30 or 40) as a Christmas gift.

I've already searched the web for great German knife brands, and it seems these are the ones:

• Wüsthof
• Burgvogel (a.k.a. in the US as Messermeister)
• Friedr. Dick
• Herder Windmühlen
• Hohenmoorer

If someone is looking into this post looking for a budget (but still good) German knife brand, it seems that Rör is that brand.

But since, I’m looking for advice with this post, I’m no expert on the topic, if there are bad knife makers on this list or great knife makers missing, please tell me, and I'll remove/add them from/to my post. :)

The knives list below are all that fit the budget I've mentioned. Hohenmoorer and Windmühlen (and this brand only has wooden handles, which I don't like), are just too expensive, so only Friedr. Dick and Wüsthof are left inside my budget, but I could include two more expensive ones from Burgvogel and Friedr. Dick, if it is really, really worth it.

For myself:

• Friedr. Dick

  1. ActiveCut 21 cm
  2. Premier Plus 21 cm

• Wüsthof

  1. Gourmet 20 cm

• Bonus (around €80, if they are really worth the extra effort):

  1. Burgvogel: Master Line 20 cm
  2. Friedr. Dick: 1905 21 cm

For my Dad:

• Friedr. Dick

  1. ProDynamic 21 cm
  2. Superior 21 cm

• Wüsthof

  1. Silverpoint 20 cm

Last questions:

1. Would you recommend a 20, 21 or a 23 cm blade size? Some knives have different variations of these blade sizes.
2. Should I care about the material of the knife? I saw someone saying that it should be made of carbon steel (I think?).
3. Should I already buy a knife sharpener from one of the brands above?
4. Should I buy one of those knife guard/protector/sleeve to store it on a drawer or something like that?

That is all, and I want to say thank you in advance for all the replies 🙂

EDIT: I already bought a knife! Thank you so much for all the help! I've bought the Burgvogel Comfort Line 21 cm, I got a nice discount and bought for €58! I don't know how did I miss it but, Burgvogel has the Comfort Line and Series 4000 which are cheaper and also nice quality, just in case, someone in the future wants more options when looking into a new knife. :) My Dad will have a ProDynamic after reading good things about the quality of the cheaper F. Dick knife series.

My husband and I invested in a smoothie blender for the purposes of incorporating more fruits and veggies into our diets. We made our first batch this weekend — quite tasty, but definitely not perfect. Does anyone more experienced in the art of homemade smoothies have any wisdom they can share as we start to experiment with them?

The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.

The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.

I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?

I want something settled - which general class of common cheese is better for a tuna melt sandwich:

1. A "white" cheese like Swiss, Provolone, or Havarti
2. A "yellow" cheese like any cheddar, Velveeta, or American

Obviously this is just a matter of opinion, but I contend one of these opinions is better than the other.

Is there a "theory of cooking"? I'm interested in learning to cook (but could not spend much time learning it unfortunately), but I don't like the general ad-hoc and very subjective nature of recipes. Also, information is very disorganised, it's dispersed in many resources, most hardly accessible. I always thought that there should be a general set of theories when preparing food, like what sort of ingredient does what, how things react when mixed together at different times, and what processes like heating, freezing or kneading do to food. Indeed generally it's possible to find detailed and nearly objective information, sometimes even physical and/or chemical explanations to certain stuff, but then it's always ad-hoc, i.e. related to the particular food item or recipe I'm looking for. I've been searching for a resource that aims to be a comprehensive and scientific (as much as possible) intro to cooking that gives the sort of culinary theory I want, but I've been unable to find such a thing so far. Does anybody here know of such a resource?

I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter friends), and the times I've made it before, it's gone into chili. So, I bought a pound of stew meat, a half pint of Cinnamon Cap Chestnut mushrooms, and some produce to finish out a stew. I braised it all up last night in some beef broth and red wine. That may have been a mistake, as the venison basically came out tasting like stew beef. Process went a little like this:

• chop up the venison into bite-sized chunks
• brown the venison in a bit of butter
• add more butter and some flour to make roux
• add a splash of red wine and about a carton of beef broth
• add mushrooms, potatoes, garlic
• realize I'm out of onions, so add onion powder
• reduce until gravy-like

All in all, it was tasty (the mushrooms were great!), but the venison was basically very tender, $9 / lb stew beef. Did I treat it wrong by using beef broth, or is that just the way it tastes?