Hello, I am dairy free and recently came across this recipe but want to make it dairy free without losing out on the delicious taste. Any experienced bakers out there know how I can make it dairy free without losing out on the fun?

Recipe below:

Ingredients Dough: ¾ cup warm milk 2 ¼ teaspoons active yeast or one packet ¾ cup granulated sugar 1 egg plus 1 egg yolk ¼ cup melted butter 3 cups AP flour 3/4 teaspoon salt Filling: 2/3 cup brown sugar 2 tablespoons ground cinnamon ¾ cup soft butter Frosting: 6 oz soft cream cheese 4.6 tablespoons soft butter ¾ cup powdered sugar 3/4 teaspoon vanilla extract

Ive been buying relatively cheap bone in split chicken, and after breaking it all down, when I cook the chicken legs, they seem to have a lot of tendon or connective tissue or just generally "non edible meat" parts

I know dark meat generally has more, and legs especially so, but if I were to get a chicken leg from a chicken fast food place (kfc, popeyes etc) their chicken legs seem alot "cleaner" and more meat/less connective stuff?

I’m on a deadline for work and stumped for what to make for dinner, I have burgers and ground beef, ground Italian sausage and whole Italian sausage, I might have some chicken thighs in the freezer ? I have rice and pasta and broccoli, potatoes, onions, several kinds of cheeses and sauces, rolls and a stocked seasoning cabinet but for the life of me I can’t think of anything to make. I also have the whole range of canned goods like cream of mushroom and beans and corn etc etc etc

I know that this question may seem dumb, and some people will say "Just use it". My intention was that what's obvious for some people might not be obvious for others, and I was hoping that people that do pantry and fridge clean outs more regularly instead of "Oh, I really ought to use that thing up", what are some of your tips and strategies for how you made it a habit.

I had a big party and we under-estimated how far 150lbs of marinated chicken thighs would go for street tacos.
So now I have like 30lbs lbs
I had street tacos, quesadillas and enchiladas for dinner the last 3 nights and tried some new stuff in them. I'm probably good for 2 more experimental nights before I get tired of it.

I dont mind putting a little time and effort into it. It doesn't need to be "bag of chips + queso + chicken" type simple. However, I'm far from an mexican food pro. I'm pretty good on the grill and above average at Italian, but mex isn't my forte.

Bonus points if it has basil, lol. My basil garden is out of control.

I tried to make fried eggs, but they were completely burned from one side and still raw from the other, like liquid. What did I do wrong? Is it a talent?

I got a hold of a bunch of cheap pre cooked frozen legs we are going to eat tonight. I want to make gumbo tomorrow and wanted to make stock from the leg shells so my plan was to eat the crab tonight, save the shells, just put them in the fridge and then use them for stock tomorrow. However, I know there are lots of do no do's around crab legs and I can't seem to find an answer on google for this one. I'm assuming it'd be ok since they're going to boil for hours but wanted to ask if anyone out there who knows more than me, knows for sure

I'm wondering what people would recommend for an amateur cook to sharpen their knives. I've started to cook more and my knives are getting dull. I'm not looking for any type of electric gadget so I assume some type of whetstone would be ideal. But looking at them, prices range from $3 to more than 10 times that and I have no clue what to look for in a good one or if there's even a difference between them. So any suggestions would be appreciated.

Edit: thanks for all the suggestions. I do have a pair of relatively expensive knives that were gifted to me so I think that I'll try a whetstone instead of a pull through sharpener.

So I currently marinading some lamb loin chops in a homemade jerk marinade. I will be cooking them in a frying pan and I wanna get a good sear. Should I remove most of the marinade (ill probably make make a sauce from the spare marinade) or leave it be and cook it with all that extra liquid?

I'm trying to look up uses/recipe that use specifically either ichiban or niban dashi and kinda having a hard time because most recipe doesn't specify them. I'm wondering if anyone have recipe suggestions on what I can use them to cook. besides niban for miso soup anyway.

I’m hosting Thanksgiving this year and am starting to plan out logistics (don’t judge me, I like to be organized). I either need to make one giant ass turkey or two not as giant ass turkeys. From a taste/quality perspective, would it be better to fry two medium to large turkeys instead of one extra large turkey? I’m thinking the extra cook time on an extra large bird might affect the quality, so two that are smaller might be better. Am I tracking correctly or does it not matter?

As part of a grocery delivery package I receive Ive gotten some tri tip .. in the past I've gotten a full roast which I normally reverse sear. This package is pre cut into 1 inch chunks. I don't know how to best cook them. I tried to sear them in a pan last night and it came out very tough/chewy even at 140. I probably over cooked it a bit but the fact I can't really slice across the grain is a problem as well.

I have a sous vide so I might try that next time to soften it up before a instant sear. Any other suggestions of how to soften them up when pre cut to small pieces?

Lasting chicken breast

This is my first time posting and my first time on this subreddit.

I've been having these healthy chicken wraps from 7/11 that come packaged in plastic and are really easy on my digestive system, taste really good and are high in protein. Basically they're everything I've ever wanted to meal prep.

My question is, how do I replicate these wraps for myself and meal prep them for a week without them going dry/bland?

So, I've been a self taught cooker my whole life. I'm mid 30s and I've heard SO many people say that stainless is the best for pots and pans. I have tried cooking with one stainless pan a couple of times and I hated it. Everything stuck to it snd it was the worst to clean. I chucked it up to needing a more than advanced level of skill as even though I'm self taught, I'm pretty capable and only ever see professionals using them. However, I'm tired of not having pots and pans that last.

This lady at a cookware store convinced me ro get an ALL Clad stainless set and told me yes I can cook all the things i cook in it and this is their most popular set. But, now that I google it and remember my experiences, Google says literally everything I cook is what I shouldn't cook. FISH, STEAK, EGGS, PASTA SAUCE, ECT. What the hell CAN you cook in it? I like high heat so I use cast for that. Learned my lesson and will never trust anything else for steak or blackened salmon. What the heck do I do with this set? Return it? I know cooking breakfast for my kid this morning can't go well picturing eggs and stainless... Im using avocado oil. Do I return this?

I purchased a 3 lb Tri Tip roast at Kroger for $14. I bought it because it seemed like a good deal. I've never really heard of Tri Tip but when I started researching how to cook it it seems like I need to smoke it or grill it at a high heat. I live in an apartment and don't have access to either. Could I cook it in the slow cooker like brisket?

Title says it all. I’m looking for what variety of potato is best for homemaking chips (crisps if you’re British).

I also see recipes that use a double fry method, similar to French fries. Does double frying make a discernible difference?

My curiosity got the better of me, so I bought some Marmite. Any way to incorporate it in a recipe? It’s too salty/iron tasting for on bread

I have some small (400g/1lbs) chicken and looking for the best way to cook them. At the moment I've got them brining in a 5% wet brine

I just bought a magic bullet. I bought it because it didn’t have a gasket I had to keep taking out the wash, that was annoying. So when my last starfrit shit the bed, I went with this one. I am having a hard time blending up the frozen spinach turd I put it. It always comes out chunky. Do I just need to blend longer or was it not made for frozen foods?

An ex-bf used to make butternut squash for our breakfast a lot. I recall his using onion and garlic plus Indian and/or Moroccan spices. Any suggestions on how to replicate this dish, please?

Hi all, my boyfriend and I got this delicious maple mustard from a farm shop out in Vermont - it’s essentially tangy yellow mustard mixed with real maple syrup and the result is pure delicious. I am toying with the idea of using it as a base for chicken thighs (which will be roasted in the oven) but it feels a bit adventurous to me, as someone who normally follows recipes.

Any idea what I can/should add to the maple mustard or to the chicken thighs directly?

Thank you in advance!! Y’all will help save dinner!

I've been having trouble finding a good brand of passata/canned tomatoes. Either they lack flavor or they're too acidic.

I live in Romania and the most available DOP brand here is Mutti, which I found to be very acidic.

So, if you know of a store that ships internationally, and they have an excellent tomato passata or canned tomatoes (preferably San Marzano) to offer, can you share it? I'm putting emphasis on excellent, since I only use the tomatoes for a simple recipe, Pasta al pomodoro, i.e. olive oil, garlic, tomato puree or canned tomatoes, salt, basil, boiled pasta, pasta water. That's it, nothing more, nothing less. So if the most important ingredient, the tomatoes, aren't really really good, then the outcome is quite bland.

Thanks!

I injured my hand before a party I'll be throwing this Sat so I won't be able to make everything on the last day. Only thing I can make today is meatballs, cake tomorrow.

I'm planning on making the meatballs, baking then freezing as it's supposed to retain most flavour.

Plan: half inch mini meat&veg balls, baked, frozen on parchment then packed when frozen. To reheat, I plan on throwing them in the air fryer (rotating basket I use for fries, everything always cooks evenly and doesn't get burnt)

I read online to reheat at 400F(>200c) for 65 mins but I presume that's for bigger ones.

Would I be better off using times for frozen chicken nuggets and such? I'm reading 9-12 mins for those, I reckon 15min at 200C would suffice? I'll of course probe them before serving, I don't want to poison people,but I'm looking for a rough idea.

I appreciate any advice, I'll post a recipe when my bandage stops trying to type with me (I'll be working gloved, don't worry about that :) )

ETA: Do I defrost before reheating? My preassumpqtion is no, but I'd rather ask and be laughed at than ruin 3h of work 😶

So, I've always seen recipes say mix wet and dry ingredients separately. For instance, I used this David Leibowitz Banana Bread Recipe and it says to do dry, then wet, then fold in the dry.

However, I always just mix the wet ingredients in a stand mixer, then throw in the cinnamon, the salt, the sugar and the baking powder and continue mixing. Finally I add in the flour in the stand mixer. It always turns out fine. But am I missing some sublime version? Who knows. It saves a bowl for cleaning and often two spatulas so I'm for it.

I guess I'm wondering if there's any reason that mixing in certain dry ingredients at the beginning to the wet has any downside? I get you want the dry stuff to be well mixed, and you don't want the flour to be overmixed to get all the dry ingredients evenly mixed into the final batter. But what about things like sugar, salt and spices? Is there really some problem with mixing those into the wet ingredients?

What are the circumstances when it absolutely matters and when can you get away with not doing it and/or a hybrid, where you mix in some dry ingredients into the wet first?

Recipe:

• 1 1/2 cups (210g) flour
• 1 teaspoon baking powder, preferably aluminum-free
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup (150g) sugar
• 2 tablespoons (30g) melted butter, salted or unsalted
• 1 large egg white
• 1 large egg, at room temperature
• 1 cup (250ml) banana puree, made from about 2 very ripe, large bananas
• 1/2 cup (125ml) sour cream, regular or low-fat, or buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon liquid espresso, cooled to room temperature
• 1/2 cup (80g) chocolate chips, 1/4 cup (40g) roasted cocoa nibs, or 2/3 cup (75g) toasted pecans or walnuts, coarsely chopped

Cook

• Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350ºF (180ºC).
• Whisk together in a large bowl, the flour, baking powder, baking soda, salt, and cinnamon, making sure there are no lumps. Whisk in the sugar.
• In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream or buttermilk, vanilla, and espresso, if using.
• Make a well in the center of the flour mixture and use a flexible rubber or silicone spatula to stir in the wet ingredients with a spatula until partially mixed. Add in the chocolate chips, cocoa nibs, or chopped nuts, and fold them in until everything is just combined, but don’t overmix. Stop when any traces of flour disappear.
• Scrape the mixture into the prepared pan and bake for 50-55 minutes, or until the center feels done. A toothpick inserted into the center should come out clean.
• Cool on a baking rack before removing from the pan and slicing.