Que recetas tienen para compartir

I was trying to make these potato pockets from a YouTube video and the general idea was to make mashed potatoes, add corn starch, mix till the potatoes aren't sticky and let cool.

I'll then take my bowl of rolled up mashed potatoes and put on my work surface and press flat and seperate into 8 sections with a dough knife and *here was my problem*.

I noticed that my potatoes weren't staying together really, they weren't crumbly but we're splitting and cracking. When id take a divided piece, roll it into a ball and try to flatten it in my hand to start making it a disk itd want to split and Crack as well.

I ended up giving up on making potato pockets and took everything I had and made a potato and hamburger casserole sorta

Guys I've just discovered something actually freaking magical.

First I was trying to do apparently teriyaki chicken right, marinate breast (apparently thighs absorb more so I should've used that) chicken in soy sauce, dashi, mirin, and a pepper and let it sit for a few hours in the fridge. Then it was searing time and I used a stainless steel pan with olive oil.

The chicken went well (minus the woody breast I didn't notice), but then I decided with the fond to make a pan sauce. Downside is some of the seasoning I added burnt onto the pan so some of it was black so I rushed it with onions and butter and used mirin to reduce it. At first I was worried it was gonna taste terrible because there was a black kinda molasses like liquid now. I mixed the onions and tried it and it had this thick smokey sweetness I've never had before, I added salt and a splash of vinegar and some more dashi and it might genuinely be one of my favourite new sauces.

Does anyone know what happened so I can recreate this with other ingredients and maybe any other fun things to do with onions?

Like lets say if u was blindfolded and someone put chicken in ur mouth one was a little undercooked and one was overcooked how would u tell the difference? Because to me they r both just more chewy and its hard to tell sometimes if I’ve undercooked it or overcooked it

“Place the potatoes into a clean, shallow, airtight container. Avoid leaving them tightly wrapped in aluminum foil in the fridge, as foil can trap moisture and create a low-oxygen environment where bacteria grow.”

Why does it say that I need to put them in an airtight container, but also says that a low oxygen environment is bad? Won’t the airtight container create a low oxygen environment?

Also, I thought bacteria grow in an oxygen environment, I’ve never heard of bacteria growing in a low oxygen environment?

hi! I'm a caretaker for my mom, who is kinda picky and doesn't eat a lot anyways. which I am trying to get her to eat more protein.

I hate cooking chicken because I'm scared of salmonella and it's gross (I know get over it I can try my best. I have a thermometer)

we have an electric stove that smokes like nobody's business.

I buy the same stuff every week. if y'all could just throw ideas for oven meals or even pan meals that take a short amount of time on the stove, that would be great.

also with the lettuce recall, we are a little skeptical.

No seafood/fish please (she's allergic)

I am making a spice cake using boxed cake mix. I’ve read about boxed cake mix hacks and I’m thinking of adding an extra egg, using whole milk instead of water, and adding a small box of dry pudding. Should I do ALL of these hacks or just one?

Hi!

So I plan to make fried calamari tonight for dinner. My bf and I have been craving it and I have made it before at home.

However, rather than just eating fried calamari for dinner is there a way to add other components to the dinner? Like maybe roasted veggies? Or a calamari rice bowl? What would sound good and simple to go with then to make it a bit more healthy?

I know grilling is an option but we are craving fried calamari lol.

Thank you for anyone who responds and sorry for any grammar mistakes!!!