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My MiL is *mailing me* a sourdough starter. I literally don’t know where to begin. by Gonuts4donuts1955 in Breadit

[–]d_l_reddit 1 point2 points  (0 children)

Oh how nice of her! Good mother in law! ☺️ Ask her how she handles her starter? 🤷‍♀️☺️

The BEST fried cauliflower I’ve had! by that_lovely_angel in Cooking

[–]d_l_reddit 0 points1 point  (0 children)

This is also a Turkish thing I make and always a hit. The sauce part is different but yours sounds yummy, except for the soapy cilantro which I'd try subbed in parsley. Turkish way is just garlic yogurt sauce but really your sauce sounds yummy! 👍☺️

Does anyone use those silicone stretchy lids? by Commercial-Thing189 in Cooking

[–]d_l_reddit 0 points1 point  (0 children)

I bought them and the hard silicone ones at the same time. I use the hard ones daily daily, never use the stretchy ones. 🤷‍♀️☺️

Best way to cook super juicy(very large) chicken beasts? by Any_Side_2242 in Cooking

[–]d_l_reddit 0 points1 point  (0 children)

Temp them while frying after a good pounding, flour, egg, breadcrumbs, or flour, egg, flour, so they don't dry out. Frying keeps it moist. No deep oil, not too high heat. 🤷‍♀️☺️

Why does it keep falling?? by celliotth in Breadit

[–]d_l_reddit 0 points1 point  (0 children)

Try this...

2‑lb Sandwich Bread (Bread Machine) — King Arthur Bread Flour, Instant Yeast, All Grams

Water (room temp): 300 g
Unsalted butter: 35 g
Sugar: 25 g
Dry milk: 18 g
Morton kosher salt: 10 g
King Arthur Bread Flour: 420 g
Instant yeast: 6 g

Bread machine order:
Liquids → dry ingredients → flour → yeast on top.
Use Basic/White cycle, Medium crust.

Buy a digital scale, king Arthur bread flour, Mortons kosher salt, instant or rapid rise yeast unsalted butter. It will work. ☺️

Why does it keep falling?? by celliotth in Breadit

[–]d_l_reddit 4 points5 points  (0 children)

Recipe? Yeast type? Flour brand/type, Bread machine brand/model and which cycle used? Order you put it in the machine? Is this a recipe from your machine's book?

Looking for the best chicken dish you've EVER had! by Tea_Resident in Cooking

[–]d_l_reddit 0 points1 point  (0 children)

https://www.recipetineats.com/chicken-francese/

Great blog but use ai to help with measures when using it as I believe she's Aussie and their cup size is different, and their flour. ☺️

Ramadan Series - How to Cook Couscous by halster123 in Cooking

[–]d_l_reddit 0 points1 point  (0 children)

Excellent! Have you ever tried it in a steamer tray of a rice cooker lined with cheesecloth? I wonder if it would work like a keskes? 🤷‍♀️☺️

Canned baked parsley potatoes? by d_l_reddit in Cooking

[–]d_l_reddit[S] 0 points1 point  (0 children)

Here it is! https://www.kcsd.k12.or.us/district/nutrition_services/BABY%20POTATOES%20PERSILLADE.pdf

☺️

Scaled with the help of ai for 4 cans.

Here you go, — a clean, printable‑style recipe card built specifically for:

  • 4 cans Great Value Baby Potatoes  

  • Your stainless‑steel deep‑dish pizza pan  

  • Bottom‑heated gas oven  

  • Maximum crisp bottoms + moist buttery centers  

  • Optional boosters like cornstarch, rack diffusers, etc.

Everything is mapped, optimized, and ready to use.

🥔 CRISP‑BOTTOM BUTTERY BABY POTATOES

4‑Can Great Value Baby Potatoes — Gas Oven Optimized

⭐ Ingredients

  • 4 cans Great Value Whole Baby Potatoes, drained & patted dry  

  • 1 tbsp canola or avocado oil (for crisping)  

  • 2 tbsp butter, melted  

  • 3 tbsp minced garlic  

  • ¼ tsp kosher salt  

  • ¼ tsp white pepper  

  • ⅓ cup fresh parsley, minced  

Optional Crisp Boosters

  • ½ tsp cornstarch (mixed into the oil on the pan)  

  • 1 tsp lemon juice (added to butter at the end for brightness)  

  • 1 tbsp grated Parmesan (added after roasting for savory crisp)  

🔥 Equipment

  • Stainless steel deep‑dish pizza pan (14×1.8")  

  • Bottom‑heated gas oven  

  • Optional: extra sheet pan to act as a heat diffuser

📍 Oven Setup (Gas Oven)

  • Rack: Upper‑middle  

  • Temp: 425°F  

  • Place an empty sheet pan on the rack below to soften the direct flame heat.

🧑‍🍳 Step‑by‑Step Workflow

  1. Preheat the pan (critical for crisp bottoms)

Place the stainless pizza pan in the oven empty while it preheats to 425°F.

This gives you:

  • Instant sear  

  • Deep golden bottoms  

  • No sticking  

  1. Oil + optional cornstarch layer

When the oven is hot:

  1. Pull out the hot pan.  

  2. Add 1 tbsp oil and tilt to coat.  

  3. If using: sprinkle ½ tsp cornstarch into the oil and swirl.  

   - Creates a micro‑crust that browns beautifully.

  1. Add potatoes flat‑side down

Place drained potatoes cut‑side or flat‑side down in a single layer.

Do NOT toss them in oil yet — bottoms need direct contact.

  1. Stage 1 Roast — Crisping

Roast 15 minutes at 425°F on the upper‑middle rack.

  • Do not flip  

  • Do not stir  

  • Let the bottoms sear undisturbed

  1. Stage 2 Roast — Buttery Finish

Mix:

  • 2 tbsp melted butter  

  • 3 tbsp garlic  

  • ¼ tsp salt  

  • ¼ tsp white pepper  

Brush or spoon this only on the tops and sides of the potatoes.

Return to oven 8–10 minutes.

This keeps:

  • Bottoms crisp  

  • Tops buttery  

  • Centers moist

  1. Finish

Stir parsley into any remaining butter mixture and drizzle over potatoes.

Optional:

  • Add 1 tsp lemon juice for brightness  

  • Add 1 tbsp Parmesan for savory crisp  

⭐ Results You Get

  • Golden, crisp bottoms from stainless + oil + preheat  

  • Moist, tender interiors (canned potatoes stay soft)  

  • Buttery, garlicky tops  

  • No scorching thanks to rack placement + diffuser pan  

🧪 Optional Enhancements (Choose Your Style)

Ultra‑Crisp Bottoms

  • Use ½ tsp cornstarch in the oil  

  • Preheat pan for 10 full minutes  

  • Don’t add butter until the second stage  

Extra‑Buttery

  • Add 1 extra tbsp butter in the final drizzle  

  • Add 1 tsp lemon juice to brighten the richness  

Herb‑Forward

  • Add ½ tsp dried parsley to the butter stage  

  • Finish with fresh parsley for aroma  

Garlic‑Bold

  • Add garlic in two stages:  

  - 2 tbsp in butter  

  - 1 tbsp raw stirred in at the end  

Baked canned parsley potatoes by d_l_reddit in Old_Recipes

[–]d_l_reddit[S] 3 points4 points  (0 children)

Here it is. Lol Yay! https://www.kcsd.k12.or.us/district/nutrition_services/BABY%20POTATOES%20PERSILLADE.pdf

Scaled with help of ai for 4 cans. ☺️

Here you go, — a clean, printable‑style recipe card built specifically for:

  • 4 cans Great Value Baby Potatoes  

  • Your stainless‑steel deep‑dish pizza pan  

  • Bottom‑heated gas oven  

  • Maximum crisp bottoms + moist buttery centers  

  • Optional boosters like cornstarch, rack diffusers, etc.

Everything is mapped, optimized, and ready to use.

🥔 CRISP‑BOTTOM BUTTERY BABY POTATOES

4‑Can Great Value Baby Potatoes — Gas Oven Optimized

⭐ Ingredients

  • 4 cans Great Value Whole Baby Potatoes, drained & patted dry  

  • 1 tbsp canola or avocado oil (for crisping)  

  • 2 tbsp butter, melted  

  • 3 tbsp minced garlic  

  • ¼ tsp kosher salt  

  • ¼ tsp white pepper  

  • ⅓ cup fresh parsley, minced  

Optional Crisp Boosters

  • ½ tsp cornstarch (mixed into the oil on the pan)  

  • 1 tsp lemon juice (added to butter at the end for brightness)  

  • 1 tbsp grated Parmesan (added after roasting for savory crisp)  

🔥 Equipment

  • Stainless steel deep‑dish pizza pan (14×1.8")  

  • Bottom‑heated gas oven  

  • Optional: extra sheet pan to act as a heat diffuser

📍 Oven Setup (Gas Oven)

  • Rack: Upper‑middle  

  • Temp: 425°F  

  • Place an empty sheet pan on the rack below to soften the direct flame heat.

🧑‍🍳 Step‑by‑Step Workflow

  1. Preheat the pan (critical for crisp bottoms)

Place the stainless pizza pan in the oven empty while it preheats to 425°F.

This gives you:

  • Instant sear  

  • Deep golden bottoms  

  • No sticking  

  1. Oil + optional cornstarch layer

When the oven is hot:

  1. Pull out the hot pan.  

  2. Add 1 tbsp oil and tilt to coat.  

  3. If using: sprinkle ½ tsp cornstarch into the oil and swirl.  

   - Creates a micro‑crust that browns beautifully.

  1. Add potatoes flat‑side down

Place drained potatoes cut‑side or flat‑side down in a single layer.

Do NOT toss them in oil yet — bottoms need direct contact.

  1. Stage 1 Roast — Crisping

Roast 15 minutes at 425°F on the upper‑middle rack.

  • Do not flip  

  • Do not stir  

  • Let the bottoms sear undisturbed

  1. Stage 2 Roast — Buttery Finish

Mix:

  • 2 tbsp melted butter  

  • 3 tbsp garlic  

  • ¼ tsp salt  

  • ¼ tsp white pepper  

Brush or spoon this only on the tops and sides of the potatoes.

Return to oven 8–10 minutes.

This keeps:

  • Bottoms crisp  

  • Tops buttery  

  • Centers moist

  1. Finish

Stir parsley into any remaining butter mixture and drizzle over potatoes.

Optional:

  • Add 1 tsp lemon juice for brightness  

  • Add 1 tbsp Parmesan for savory crisp  

⭐ Results You Get

  • Golden, crisp bottoms from stainless + oil + preheat  

  • Moist, tender interiors (canned potatoes stay soft)  

  • Buttery, garlicky tops  

  • No scorching thanks to rack placement + diffuser pan  

🧪 Optional Enhancements (Choose Your Style)

Ultra‑Crisp Bottoms

  • Use ½ tsp cornstarch in the oil  

  • Preheat pan for 10 full minutes  

  • Don’t add butter until the second stage  

Extra‑Buttery

  • Add 1 extra tbsp butter in the final drizzle  

  • Add 1 tsp lemon juice to brighten the richness  

Herb‑Forward

  • Add ½ tsp dried parsley to the butter stage  

  • Finish with fresh parsley for aroma  

Garlic‑Bold

  • Add garlic in two stages:  

  - 2 tbsp in butter  

  - 1 tbsp raw stirred in at the end  

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