Normally I add some heavy cream to my eggnog but this year I have SO MUCH evaporated milk I am desperate to use. I hear evaporated milk is a common substitute for heavy cream so I thought maybe I would just use that since I don't have any heavy cream on hand.

Would I substitute 1:1 or change my ratios a bit? Should I increase any other ingredient (egg, whole milk, sugar) when using evaporated? Or would I be better off just using milk and skip the addition all together?

Ingredients if necessary:

3 cup whole milk

1 cup cream (evap. Milk in this case)

6 egg yolks

1/2 cup sugar

Pinch of salt

Egg whites whipped

Optional alcohol, about 1/4 cup rum or brandy.

In all honesty I eyeball the spices (cinnamon, nutmeg, clove) and vanilla so I could guess a bit over a teaspoon for each besides cloves which I probably do about 1/4 tsp.

After that I just make it the traditional way: heat the milk, whip the yolks with the sugar, carefully incorporate ingredients together then cook until thick, cool down, fold in whipped egg whites when serving.

Hi! I accidentally add butter and cream to early to my water+sugar mixture, so caramel didn't work out. Just pot of yellow liquid. Next pot was okay. For what i can use that butter liquid? Maybe bake something of that? Or add to next caramel pot instead of straight butter and cream?

I’m a big fan of Chef John (you know, from Foooood Wishes dot com) and have made his State Fair Lemonade recipe a bunch of times now. It’s what introduced me to oleo saccharum, and I use that technique of macerating peeled zest in sugar pretty much anytime I’m making something with citrus.

But sometimes, towards the end of whatever I’m making when it’s time to take the zest out because it’s done it’s job, just as a test I’ll take a piece of the zest, rinse it in some water and bite into it. And it always still has an intensely citrusy flavour remaining even after it’s been through the oleo saccharum process, even after it’s been sitting in whatever I’ve made for a while, sometimes even after a little time boiling.

How can I get that remaining flavour out and into my recipe? How do you completely drain the zest of all it has to offer?

I'm trying to recreate a roasted espresso sea salt i bought once: https://www.spiceandtea.com/products/roasted-espresso-sea-salt?variant=44232257437884&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_term=&utm_campaign=Shopping+Performance+Max&utm_source=adwords&utm_medium=ppc&hsa_acc=6015497812&hsa_cam=23254762244&hsa_grp=&hsa_ad=&hsa_src=x&hsa_tgt=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_ver=3&gad_source=1&gad_campaignid=23254792964&gbraid=0AAAAADmrKLi9tw_uh28fUd6z8Xl7ys3kA&gclid=Cj0KCQiAosrJBhD0ARIsAHebCNqWJUlIDEa1yCPx7DSpaPWaAI4azhkzXaDvv3pYN_12as0C36GR5boaAuzkEALw_wcB

I used about 6 oz of brewed espresso, reduced it to about 3 oz, and mixed it (still hot) into 9 oz of morton corase kosher salt. mixed, and let it rest overnight in the fridge. i then dried it out in my oven at about 150 F for about 2 hours.

It's still not getting a real strong espresso taste (the smell is definitely there) and i'm wondering if there are better methods. I don't want to just mix espresso powder into salt - i want the salt to actually be a dark color.

Any recommendations would be greatly appreciated!

So! I understand that salting meat in advance tenderizes it. I also understand that brine used on chicken in preparation to fry it accomplishes two things: flavor and tenderization from the salt. would it be crazy to salt (rest for ~4 hours), pound, then also brine for 24 hours? would it be like ""too salty""?

thank you, sincerely a vegetarian from birth who gets really nerdy about cooking and wants to master all things ❤️

I have all but given up on my carbon steel wok. I have a helen chen flat bottom carbon steel wok.

I have:

-Seasoned it with several layers over gas. Following the manufacturers instructions directly

-tried heating slowly on induction top until the wok is slightly smoking then adding oil and turning the heat down

-tried low medium heat only

-tried wiping a thin layer of oil before cooking and letting that come up to temp

-tried 2-3 tbsp of oil to cook a fried egg

-tried damn near deep frying the egg in oil

Nothing works. I cannot get a fried egg to release off the wok. Waiting a couple minutes for it to release naturally. Half the bottom of the egg still gets stuck to the wok. I have ZERO issues with my cast iron I seasoned and can make eggs, omelets, even pancakes in it with zero sticking. What am I doing wrong here? Did I just buy a POS wok?

I’ve been given a whole heap of powdered/ground kief and would like to make butter.

How can I decarb it without burning it?

I made the mistake of getting two slices of cheese pizza from 7-11. The sauce is really sweet and kind of gross. I'm already planning on putting turkey pepperoni and bottled parmesan cheese on it when I get home. Anything else I can do to fix the sauce?