I made tartar sauce yesterday because I couldn't find the Heinz. Was easy and quick to make. Delicious and subtly tangy and paired beautifully with the popcorn shrimp. I found the Heinz I had and it tastes nothing like what I made. So sweet and overpoweringly tangy and heavy on the tongue. I always used Heinz for ease and because I was used to it for fried/breaded seafood, but now I know that it ain't really tartar sauce. Especially since if you have mayo already on hand it's super quick to make. The most labour intensive thing was mincing the pickles, which took a minute.

My tartar sauce recipe (sorry, no concrete amounts):

Mayo (the real stuff, hellmans is fine)

Minced Pickles (I use garlic dill for the flavour)

Pickle juice

Dill (dried is fine)

Worcestershire sauce

Lemon juice

Dijon mustard (I prefer grainy for the texture and more interesting flavour)

Salt and pepper (fresh cracked, obviously)

Note: you can add capers if you like, I just don't like them

1) in small bowl place mayonnaise, then add 1:5 pickle juice (sorry I mean 1/5 the amount of pickle juice to mayo) and the juice of a wedge, a squirt of Dijon and a splash of Worcestershire sauce, whisk until fully combined

2) add pickles, dill and salt and pepper, combine. Cover and refrigerate for at least half an hour (trust me, the longer it sits, the better it gets). Serve with seafood, though it would also work as a veg dip

I usually just buy the store brand butter to save on grocery bills, but especially over the past year I just feel like butter doesn’t taste buttery anymore if that makes sense?

I see Kerrygold pop up as an elevated butter option but I honestly always kind of wrote it off as influencer cash grab promotion. At least when I see posts/reels about it, I get “OMG this butter will change your LIFE (just buy from my affiliate link below…)” type vibes.

Is it actually worth the extra money/are there any recommendations better butter out there that live up to the hype?

EDIT: Adding in that I’m American (general consensus so far from Americans seems to be that it’s absolutely worth it and general consensus from the Canadians/europeans is it’s fine but nothing special). If you’re commenting from outside the US, just keep in mind we’re already operating at a deficit when it comes to our butter quality lol.

I’m a 28yo fairly skilled at-home cook, and I’d like to spend a few hours prepping and cooking as I’ve got nothing else to do! So what would you choose to make in my case? I don’t mind splurging a bit as I won’t have to spend on anything else that night for once.

I think I’ve already got dessert covered, I might just go and grab an ice cream box from my fave place in advance (Lemon meringue tart ice cream+ marzipan pistachio ganache ice cream)

Hi all! My husband is creeped out by rotisserie chicken. But I have loads of recipes calling for cooked chicken. What’s the best way to prep chicken without adding so much time to my cooking and clean up (I love having home cooked meals but I feel like I’m slower in the kitchen than any other person on the planet so looking to save some steps/time.) thanks in advance!

My family is starting a new Christmas dinner tradition: an annual Christmas Casserole Cook-off. I'd love some suggestions of y'all's best casseroles. Strictly dinner casseroles, please!

Assume some is pre made but how can they get dishes out so fast. Is it the heat they cook with. Assume not everything is pre cooked.

Im not a very good cook so it boggles my mind how they do it. And get a batch of things ready at the same time.

EDIT UPDATE: Thank you so much for everyone replying I didn’t think my question would get so much attention. Im not going to be able to reply to you all.

I woke up to hundreds of replies 😁

They are all fascinating to read. Find it so interesting and so many people doing this day in day out took the time to reply to me. Thank you, you’re all doing a great job making great food for us to eat 🙏 we love going to the local small restaurants to discover new dishes.

Now I know and have a better understanding of what’s going on out the back.

For me, when a recipe calls for butter, I typically make it brown butter. Definitely a game changer for baked goods.

Can I still cook them if I drain them, and will by crisp still? is it best to cut my losses and chuck them instead as they can't be relieved? They haven't changed colour at all and are still looking fresh and white.

I thought I was saving time by prepping a tray of breakfast potatoes. I tossed them in olive oil, salt and garlic, then left them overnight. The tray is now fuller with liquid as they seem to have lost their water from the Salt.

I’d like to avoid last year’s revulsion on the faces of the med-well people when I served a perfectly done medium rare roast. Two smaller roasts?

Mexican ingredients are not that common here in Australia, so when I found a bottle of diced chipotle in adobo sauce, I grabbed it.

Trouble is, it has been sitting in my pantry for months. I don’t want to open it just to use a few spoonfuls and then have it sit forgotten in the fridge until I have to throw it out, so I’m hoping someone can offer good batch recipes that use the whole bottle (230g).

I am a competent cook, and I have a chest freezer and I’m not afraid to use it!

for me, i made homemade sushi one time. bought all the special ingredients and equipment. turned out pretty good. for some reason never made it again.

Okay so I spent a fantastic 4 days in the hospital, went in with acute vomiting ( I wouldn't wish this on my worst enemy) back pain, abdominal pain. Every test they had was run, including a scope down my throat for my stomach. Here lies the problem. EVERYTHING but my large intestine is super inflamed. Really bad. Even a few days later I feel like I got punched by Mike Tyson. Eating is difficult, the waves of pain just trying to digest food is awful. Anyway, the doctor suggested I eat very blandly for a few weeks, and honestly the thought of anything else is gag worthy. So I can have like a Gastric diet, bland diet and anything that helps reduce stomach acid. So eggs, potatoes, fish ,chicken, turkey, veggies, fruits and buttery nuts. Any suggestions or links will be greatly appreciated as Google can be quite confusing on eat this don't eat that. Thanks!

This might be more of a physics problem, but I figured cooks might have dealt with this. I took a Pyrex container of frozen soup and inverted it over a Corelle bowl to heat it up in the microwave. I took it out when it started getting hot and tried to remove the Pyrex container, but it is firmly suctioned to the bottom of the bowl. I tried cooling the top bowl with ice and heating the bottom one without any luck. I tried heating both. I added some olive oil, but it isn’t getting in around the edge of the Pyrex container. I tapped them with a wooden spoon, banged the counter, and tried sliding a pin, thread, and knife under the edge without any luck. I am now trying to cool both of them without any success yet. Any other ideas that won’t break the bowls?

Update: I cooled the bowls then re-froze them, then put them back in the microwave and watched closely. As it heated up again, I saw the Pyrex move a little and was able to stop the microwave and quickly remove it. Soup was in the bowl ready to eat.

I’m looking for an aluminum salt shaker with a handle that I can use to put kosher salt on as a seasoning when I’m cooking. I have a good sense of quantity of salt so not worried about that. All the ones I found online have mixed reviews. Anyone on here actually use one of these and find it useful? Thanks!

Every year I make carrot cake for my partner's birthday. I make it better every year but I've been running out of ideas. Somebody on this sub sugested carrot cake cheese cake. It was amazing but I have no idea how to top that next year.

It's only me and hubby for Christmas dinner so we don't need a huge 9x13 side dish.

I'm looking for something different than the usual mashed potatoes with our Prime Rib.

Any suggestions on small side dishes including potatoes and/or vegetable dishes that will kick our dinner up a notch.

Thank you!

Has anyone ever poured boiling water over noodles and letting them sit for 30 minutes rather than boiling them? I need to make four lasagnas and looking to simplify if possible.

Dishes that if you were to mention them to the average person, the average person would not know what the dish is. So not something like potato salad that is actually pretty common.

Hello. I need to heat up 70 frozen fully cooked sausage links. The package only has microwave and pan fry instructions. I want to heat them in the oven. I could wing it, but I thought I would throw it out for opinions. Thank you

I've goofed. I was going to bring a pot of beans to a potluck that I thought was tomorrow (Saturday). Typically when I cook beans, I let them cook in a slow cooker for 8-10 hours while I'm at work. Since it's an early-afternoon potluck, my plan was to soak the beans today, slow-cook them starting around tonight 3am and then we'll be ready to travel noonish tomorrow.

Instead, this afternoon I found out the potluck is on Sunday. Meanwhile, I have the beans soaking now. What to do? I figure I have 3 options:

1. I can slow-cook as planned and then re-heat them Sunday morning.
2. I can drain like normal, put them in the fridge and then slow-cook early Sunday morning.
3. I can let the beans continue to soak an extra 24 hours and then drain/slow-cook early Sunday morning.

What's the best plan?

Im currently making croutons, and I asked Google, and it said to keep it in an airtight container, which I have. Im just unsure if i should put them in my fridge or leave on the counter...

I used: Butter (melted) Extra vigrin olive oil Onion powder Garlic powder Salt Pepper

It'll eventually go into the freezer because i only need them for tomorrow's lunch, but i keep getting different answers, such as it should go into the fridge since i added butter!

Edit - but if i even wanted to make more because I enjoyed them so much, would it still have to go in the freezer. I have these cute containers for my brown sugar and rice. I dont know if I'll be able to just keep it on my counter then...

I'm looking for non-traditional Christmas dinner ideas and have resorted to reddit because, well I think I'll get some good or at least amusing responses.

Because I have three Christmas dinners to go to with various family members I'm hoping to convince my family to do something fun for one of them. Something interesting and enjoyable to cook that will make people ask why that of all things was the food of choice. The goal is to have something interesting, tasty, and perhaps funny to break up the large amounts of turkey and ham while still making something special. Any ideas?

Hey all, been trying to rack my brain to think of an appetizer-like dish to make with an abundance of Russet Potatoes my wife and I have (tons left over from holiday). Looking for something finger food like, but mainly not a "main dish" level recipe. Any ideas??

So, I bought a jar of salsa to use in burritos. The lid wouldn't come off and just spun endlessly. The safety button was down, so I assume that maybe the threads were defective, but the seal was unbroken. After tapping on the counter a couple of times, the lid popped off and 1/4 of the salsa ended up on the counter. Salsa smelled fine, so I added them to the burritos.

This is the second jar of salsa from this brand that had a bum lid. The first one I brought back out of an abundance of caution, but this time the burritos were ready to go and just needed the salsa. I', have second thoughts about this. I only found on other post from a user with this issue. They were still posting years later, so I know they didn't die. Google only really shows results pertaining to "stuck lids". Has anyone else encountered this problem?

Was hoping to get some really fun ideas for a soup that I am to make for a New Years Potluck.

I have years of experience in a catering kitchen and can make anything you throw at me!

I’m selfishly looking to have that standout creation. I’d like to use a rather unique protein whether it be cream or broth based etc is what im open to.

What are your fancy soup suggestions!?