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I received the Dishoom cookbook for Christmas, I'm trying the Daal first :/. They don't say if I should cover the Daal while cooking. It seems like it would be far too watery with a lid on. They even talk of adding water if it gets low.

Follow-up edit: mistakes were made but ok for a first try. I left it off and simmering for 1.5hrs but it was still pretty watery. I should have started with less water. Then I forgot the cream until after the first bowl... Oops. Thanks for all the tips!

Does anyone have any good deep dish pizza recipes? Specifically for the crust? The craving has struck again for a Chicago deep dish and as there is no deep dish to be found in the land of flat crusts, I am in need of recipe suggestions.

I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Leek is one decent alternative to onions, and I've recently discovered Asafoetida, a spice that creates an oniony flavor. But onions are also important for texture, especially in saucy dishes, and both leek and spices replace that poorly. Fennel works sometimes but alters the taste.

Garlic generally seems hard to replace, although I've had some success with only slightly squashing the cloves and fishing them out before serving.

Anyway, I'm looking for suggestions. Anybody know any good alternatives, any cool tips or tricks I could try?

Edit: To clarify, the issue is that my partner can't digest them properly and they cause pain (likely a mild food allergy). The flavor is not an issue, and we both enjoy the stuff that we cook apart from this issue.

Hey all,

I've recently been working on purchasing more stuff made and grown here in Canada, and have been making changes to my diet to account for that. One product that has me curious that I've never had before is "sour cabbage", which can be bought in the produce section and is apparently grown the province over.

While I haven't bought it, I was wondering what some ideas are that I can make with it. Thanks in advance!

hi, all; hope this is appropriate.

i was saddened to find out that yummly was killed off over the weekend even though it was one of my favourite places to find new recipes.

does anyone have any good replacements? especially which make it easy to search by cuisine or dietary type?

I've just received a couple cases of clementines which are approaching the end of their life.

I've never cooked with them, normally I just peel and eat them. I'm not sure if I'm up to the task of eating all these in the next few days. So if you've got some tips on something I could do to make them last longer I'm all ears

Watching mythical kitchen about hash browns and wondering if anybody have any ideas on how to make potatoes into other things that are extremely cheap. I usually have only potatoes and margarine at last 2 weeks before I get food stamps because it isn't enough to cover basic food things.

Does anybody know any good ideas or recipes or something that does not require a lot of other one time ingredients? That's really cheap on quantities, like spices, where it can last a while with it being really inexpensive.

Things I have is absolutely basic cooking skills and cooking appliances. Microwave oven and stove. I don't have much of anything because and can't afford anything

Anybody have any ideas or recipes or thoughts?

Hi all,

I've been in a weird spot the last little bit. I recently bought an air-fryer at the thrift shop for a decently cheap price. The thing works like a charm, and I'm excited to start using it on the regular to make recipes like falafel and beet and potato chips.

The issue I'm currently having is just cleaning the damn thing. Clearly it had a lot of use from the previous owner, and I while I want to do the same myself, there's this tough to clean spot on the base that I can't figure out how to clean.

The model is a T-Fal Actifry 2-in-1, so rather than being the typical air fryer I've seen with the basket, this one has a rotating piece in the centre that can either be used to stir ingredients to keep them from sticking using a paddle, or have a rotating pan attached instead which keeps things in place.

The area in question I'm having trouble cleaning is in the base here, behind the plastic filter:

I've tried using an all-pur

Hey all,

Sorry to flood the community, just been working a lot about getting acquainted with the kitchen as of late, and learning more about navigating and utilizing it.

In three cookbooks, I've come across four recipes for soups I'm wishing to try. One for Borscht, one for Minestrone, one for a lentil soup, and one for Cauliflower soup. While I have the needed ingredients for these recipes, all of them call to cover the pot as the ingredients and/or soup are cooking.

My problem is that my pots don't have lids. When I first got the one pot, it came with one, but I can't recall what happened to it, all I know is that I no longer have it. I've brought the one pot to the thrift shop seeing if any of the loose lids there fit, but they were either way too large, just too small, or were perfectly sized, but refused to sit stable.

I was wondering how important it is to cover the pot as the soup and/or ingredients for the soup cook. Are there any consequences for not covering the p

Hi all,

I recently came across a recipe that I wish to try for a lentil bolognese. I'm excited to try it as I've been trying to find a recipe I can use my red lentils with, but I'm curious about one thing both with this recipe, and recipes in general.

This recipe calls for the pan to be deglazed with red wine. This is something I've seen before in other recipes, though this recipe is the first of which I'm taking an interest in exploring. I'm personally fine with regular red wine, but my concern is that I have a friend who is incredibly cautious with alcohol, and says she'd refuse to eat things if they had alcoholic ingredients.

Putting aside my personal thoughts about that, I was curious if using a non-alcoholic wine would work just as well, or if the alcohol adds certain properties to the wine that make it function better as an ingredient or for deglazing. I'm mainly curious as I hope to invite friends over for dinner in the future, and want to make accommodations where poss

Hi again y'all,

Sorry for flooding the community, but I'm currently been trying to find new recipes to work with, and came across one that called for fresh green beans. I have a bag of frozen ones, and am curious as to whether or not I can use the frozen ones I have as a substitute.

In general I was curious that if I were to substitute fresh produce with frozen, if there would be anything I'd need to keep in mind. Would the cooking time differ? Would I need to thaw the frozen produce prior? Is some produce unable to be substituted with frozen equivalents?

Thanks for help in advance.

Hey all,

The other day I went to the thrift shop and while browsing, came across some pressure cookers that were being sold for cheap. I've heard of these things before, but this was my first time actually seeing them in person.

I did some research as to how they're used and what for, and I'm thinking I might as well purchase one. However, I know there is a risk of the thing exploding, especially seeing that they aren't new models sold from the store and all.

My main question is how I would go about preventing an explosion happening in my apartment if I were to use one. The two are stovetop ones rather than electric ones, and look more or less like this.

Thanks for any help in advance!

Recently I've been buying a few cookbooks from the thrift shop. Saves money over getting the new ones, saves second-hand goods from being tossed, and does the job I need in finding recipe ideas.

One of the cookbooks I got is a cookbook on pasta sauces. I've been holding off on making pasta until I could portion the servings properly, and I recently just got a portioning tool to help me with that. However, when I wanted to try a recipe from the book, I found surprisingly that the recipes called for fresh tomatoes.

Now, the cookbook is by no means new, seeing how the publication date is 1987. From what I've heard, canned tomatoes are actually preferred over fresh, though I can't recall the reasoning as to why. I was curious about whether culinary knowledge has evolved since the publication of this book where common practice has changed to prefer canned tomatoes over fresh, or if the differences I've heard about are unfounded or incorrect.

On top of that, I was curious abou

Following up on the "Baking in the American South" post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

Included was a Angel Food cake recipe requiring 12 egg WHITES.

I have no problem separating, but it seems a waste of a DOZEN egg yolks.

Any ideas on what to put them in?

I guess I could make the egg sauce bottle here, but I'd have to buy a Sou Vide machine. :(

https://youtu.be/KL4PDa6PpLQ

First 100 pages are cornbread and biscuits.

I know, cool dry place, and it depends on your climate, etc. But what is your experience?

As per the title, what is a food that crunches/is hard to bite, but is also savory and sour?

I couldn't find anything (except Lemons!) matching this criteria, but it's an interesting combination of tastes.

Edit: Thanks for the answers! I'm gonna try out some new foods

Looking for some inspiration, my wife's out of town this week babysitting he grandmother with dementia, so she's been eating a lot of very bland, old-white-lady-palate-approved meals (her grandmother once described some jarred vodka sauce as being "too spicy")

We're both pretty adventurous eaters and spice-lovers, and I know it's driving her mad by now, so I figured I'd welcome her home in a couple days with a dinner full of all the biggest flavor bombs I can find

Help me light her taste buds on fire, decimated my spice cabinet, and make my toilet tremble in fear of what is to come.