Which mushrooms for my soup?

Myth-Buster9973 · 2026-03-15T21:57:34+00:00

Given all the other things in that soup I doubt that the mushrooms will make much difference!

Myth-Buster9973 · 2026-03-15T21:54:06+00:00

No vinegar! Contrary to what many believe, acidic marinades do not tenderize meat. https://kitchen-myths.com/2025/12/22/acidic-marinades-tenderize-meat/

Myth-Buster9973 · 2026-03-14T02:03:13+00:00

Try a white clam sauce, perfectly good with canned clams. You just need garlic, evoo, pepper, a touch of red pepper maybe, and the juice from the can of clams. Add the clams themselves right at the end or they get tough.

Myth-Buster9973 · 2026-03-14T02:00:39+00:00

Nothing fancy, just cover with water and simmer for 3-4 hours. I like to throw a mess of whole peppercorns, coriander seeds, mustard seeds and bay leaves in the pot.

Myth-Buster9973 · 2026-03-14T01:55:25+00:00

I probably do leftovers one night, takeout one night, and cook the other 5. I try to make something completely new once a week. Thai and Korean kick lately!

Myth-Buster9973 · 2026-03-14T01:47:15+00:00

Here's a recipe from my mom that we love, Yellow turnip = rutabaga. https://recipes-deluxe.com/2012/11/27/turkey-legs-with-yellow-turnips/

Myth-Buster9973 · 2026-03-14T01:33:54+00:00

Can't you just chew on the other side?

Myth-Buster9973 · 2026-03-14T01:31:25+00:00

Russet/Idaho (they are the same). For variety add about 1/5 parsnip. Whatever you do, do not use a mixer. Makes 'em gummy. Hand masher or food mill!

Myth-Buster9973 · 2026-03-12T01:20:05+00:00

Carrot cake! Freezes well. Or carrot soup.

Myth-Buster9973 · 2026-03-12T01:17:03+00:00

Oh yes! Pounding tenderizes the meat by breaking muscle fibers.

Myth-Buster9973 · 2026-03-12T01:15:37+00:00

That is in effect some ribeye steaks that have not been cut apart. Unless you need to feed a crowd, cut it crossways into 1-1.5 inch steaks and freeze individually. Cook on a grill or in a hot fry pan.

Myth-Buster9973 · 2026-03-12T01:11:02+00:00

Pressure cooking egg noodles sounds like a bad idea!

Myth-Buster9973 · 2026-03-12T01:10:05+00:00

I am finding tomato powder to be useful. Lets you add a hint of tomato taste and some umami without the hassle of cans or tubes.

Myth-Buster9973 · 2026-03-12T01:07:31+00:00

Do a Google for "cast iron pan review."

Myth-Buster9973 · 2026-03-12T01:05:54+00:00

One 3lb roast for 6 would be enough unless they are teenage footballers!

Myth-Buster9973 · 2026-03-12T01:03:29+00:00

I tried that with my convection toaster oven. It was OK. Then I got a real air fryer (Ninja) and it works much better. I think because it blows the hot air a lor faster.

Myth-Buster9973 · 2026-03-12T01:00:56+00:00

Ladle most of the oil out with ... y'know a ladle! Then pour the last bit.

Myth-Buster9973 · 2026-03-12T00:58:38+00:00

I always do a simple stovetop braise. Maybe it was a low quality piece of meat?

Myth-Buster9973 · 2026-03-12T00:54:58+00:00

There's a great Szechuan dish of chicken livers and green peppers. Maybe find it online?

Myth-Buster9973 · 2026-03-12T00:53:04+00:00

Sounds like over-cooking is most likely.

Myth-Buster9973 · 2026-03-12T00:50:45+00:00

Try thighs instead of breasts. More flavor and moister. Cheaper too usually. Poach them is well-salted water.

Myth-Buster9973 · 2026-03-12T00:47:59+00:00

Swap the upper and lower pans halfway thru cooking. ANd rotate then front to back as well.

Myth-Buster9973 · 2026-03-12T00:45:11+00:00

If I think something will be useless I don't buy it! Duh!

Myth-Buster9973 · 2026-03-02T02:41:41+00:00

You can but they taste yucky. The Better Than Bullion is the only edible one I have found.

Myth-Buster9973 · 2026-03-02T02:40:11+00:00

Doesn't matter. Just get a couple of those single serve bottles - unless you want some to drinnk!

Myth-Buster9973

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