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Oh my God, what a great idea! Thank you so much. What a dummy I am for not thinking of that.

OK, so I've been cooking in Pyrex glass bakeware. The problem is the cleanup. It gets this brown gunk all over that won't come off no matter how much I scrub. I saw a video on youtube where a lady put ammonia in a trash bag and left the glass bakeware sealed up inside overnight. It worked as...

UPDATE: Gunk Vs Ammonia, We Have A Winner! So I put some ammonia in the gunked-up glass baking dish, wrapped it in a black trash bag and stuck it out on the back porch for 40 hours. When I unwrapped it, things were immediately promising, as there was gunk floating in the ammonia and I could...

OK, update: The Chicken: I cut it down from 1 to 3/4 teaspoons of Montreal steak seasoning per side. Delicious, but still a little too salty/peppery. After this batch is consumed, I'll go down to 1/2 teaspoon MSS (Montreal Steak Seasoning). The Grinder: So, I really don't enjoy rubbing the...

I've been googling this and saw several youtube videos where they took really crusty glass bakeware, put ammonia in them, sealed them in plastic bags, let them sit overnight and the crud came right off. I'm trying it. Of course, after I decided to leave it outside so Lily wouldn't have to...

I suspect the cooking spray as well. Is there a difference between brands? I've been using the Wal Mart house brand in the butter flavor.

Boy, I'll tell you, I've been scrubbin' and scrapin' on this thing all day, and It's nowhere near clean yet. This just ain't worth it. I try to hard be green, but when I can get aluminum foil roasting pans for a buck apiece, it's hard to justify all this grief and drudgery.

So first, I want to thank everyone who so kindly offered their help and advice in this now-closed thread: https://www.discusscooking.com/forums/f15/finally-solved-baked-boneless-skinless-chicken-breast-connundrum-107385.html Second, I want to apologize for ghosting that last thread. For some...

I thought so too, but I'm using a ThermoPop thermometer, taking it out at 160, and it's not dry ... it's tender and juicy.

So McCormick's make a 25%-less sodium Montreal steak seasoning. I ordered some tonight. I want to get the amounts right with the high-test version before I try the other, though. https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-25-less-sodium-montreal-steak-seasoning

It was 6 pieces, and I'm cutting it back each time I make it.

Thank you so much for taking so much of your time to help me. That was very kind of you.

McCormick's website recommended it for the Montreal chicken seasoning, so I figured it would be the same for the Montreal steak seasoning. I'll just keep cutting the amount down until I find the sweet spot. A couple of months ago I found an article where they interviewed one of Col. Sanders...

So I've been trying to figure out an easy, tasty boneless, skinless chicken breast recipe to use as a 2-3 times a week staple for over a decade. I've tried grilling, poaching, steaming in a rice cooker, pan frying and baking. None have been satisfying. Recently I started experimenting with...

So I just tried the America's Test Kitchen baked potato recipe. It was amazing! Here's the video: https://www.youtube.com/watch?v=Vr-o01qiRYI Here's the recipe: * Use russet potatoes * Poke 6 holes in each potato with a fork * Mix 1/2 cup of water with two tablespoons of salt. *...

OK, so yeah, Hamburger Helper with 3 lbs of ground beef instead of 1 is pretty alright!

OK, so first thank you all so much for your help. Here's what I ended up doing: 3 + a little lbs ground beef 2 tsp salt 1 1/2 tsp black pepper 1/2 tsp Accent 1 1/2 tsp garlic powder 2 tsp oregano 4 tsp Worcestershire sauce I cooked it till there was a little brown showing up on the...

Thank you for your help. So I did a local delivered-meals plan awhile back. The food was so-so, except for this one ground beef with onions and diced potatoes dish, which was EXCELLENT. I ate it at least three times a week. They ended up going out of business, and I could never get them...

Hi, Worst cook ever trying to find a simple recipe for seasoned ground beef. I'm not interested in hot, just flavorful, savory, umami. I searched "seasoned ground beef" in this forum, but was surprised to see no results. Can anyone help? Thanks

Wow. That's good news. What about when you buy them in bulk, and there are 6-10 in a package? I live alone, and go through about 5, or 6 chicken breasts in a week. I currently take the chicken breasts out of the packaging once it's been opened and store them in a pyrex container with a lid...

OK, so my local Sprouts has boneless, skinless chicken breasts on sale for 1.69 per pound. I eat a lot of those, and I'd like to stock up. I'm thinking I want to buy a bunch of them, and freeze them, but I have some questions. First, everything I see on freezing chicken breasts has me using...

OK, so I'm a horrible cook. I'm also lazy. For a long time, I've been trying to find ultra-simple ways to cook healthier meals, and I think I've finally found one. I bought an Aroma rice cooker / steamer. 8-Cup (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer - Aroma Housewares...

OK, so I made some last night, using this recipe. I cooked the potatoes by their recipe, then threw the peppers and onions in the leftover oil to saute'. It was very good, but the recipe calls for a cup plus a teaspoon of canola oil, and I'm not crazy about using so much oil. I'm going to...

Thanks for the information. I searched the Kyocera mandoline, and found this from Cook's Illustrated: https://www.youtube.com/watch?v=I15-htHJF_I The Kyocera did well, but the Swissmar Borner was the top choice, and it just looks more substantial and safer to me. Amazon.com: Swissmar Borner...

I stopped by Macy's and talked to the lady there who said she cooks a lot. She recommended this, and it was on sale for 24.99! Amazon.com: Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover: Wok: Kitchen & Dining