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SHP2-phi

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Human: Liquid custard with corn starch - help I have a vat of cold custard made with eggs and corn starch that didn’t set. It’s a thickish liquid. We tried to substitute corn starch for the usual flour for someone who is gluten free but failed. I’m hoping to serve it today as part of a banana pudding. I have some agar and n-Zorbit m and other gums if it’s helpful. I experimented and was able to turn it into a solid with the agar but I didn’t love the texture even once I put it through mesh. Any ideas on the best way to turn this into a pudding/custard texture? Assistant: Slowly bring the pudding back up to warm and then add another cornstarch slurry and bring it to a boil.	Human: Liquid custard with corn starch - help I have a vat of cold custard made with eggs and corn starch that didn’t set. It’s a thickish liquid. We tried to substitute corn starch for the usual flour for someone who is gluten free but failed. I’m hoping to serve it today as part of a banana pudding. I have some agar and n-Zorbit m and other gums if it’s helpful. I experimented and was able to turn it into a solid with the agar but I didn’t love the texture even once I put it through mesh. Any ideas on the best way to turn this into a pudding/custard texture? Assistant: Chickpea or other flour that is gluten free?
Human: Receiving 250yr old sourdough starter need tips Like the title says I am getting 250 yr old Norwegian sourdough starter from my anthropology professor. I have baked bread before but have never worked with starter let alone 250yr old starter. I have a couple questions regarding the starter. How should it be stored and how long can I let it sit inbetween baking intervals? Is there any other way of maintaining it and keeping it alive other than baking it? Also when it comes to baking the sourdough is there any pro tips any of you have to kick it up a notch? Assistant: Is it a Boyle family mother dough?	Human: Receiving 250yr old sourdough starter need tips Like the title says I am getting 250 yr old Norwegian sourdough starter from my anthropology professor. I have baked bread before but have never worked with starter let alone 250yr old starter. I have a couple questions regarding the starter. How should it be stored and how long can I let it sit inbetween baking intervals? Is there any other way of maintaining it and keeping it alive other than baking it? Also when it comes to baking the sourdough is there any pro tips any of you have to kick it up a notch? Assistant: DONT BAKE THE WHOLE STARTER. That is how it is 250 YO
Human: Best practice when disposing of wet brine? I've recently gotten into the habit of brining chicken breasts before I roast them, and it has improved both tenderness and taste immensely. Due to the potential for cross contamination and the spread of bacteria, I've never washed poultry and try to keep my work surfaces clean and far apart from any uncooked chicken. However, doing a wet brine poses an issue, namely how to safely dispose of the liquid. The sink isn't an option, for obvious reasons, so where/how to best dispose of brine after use? Currently, I dispose of the brine in a separate plastic bag, that I try to keep apart from anything else to the best of my abilities, though I wanted to ask whether anyone knows better options. I already searched around online for a bit, though only stumbled across articles that dispelled the myth that a brine or salt could kill Salmonella. Assistant: Pour it down the sink....then clean the sink	Human: Best practice when disposing of wet brine? I've recently gotten into the habit of brining chicken breasts before I roast them, and it has improved both tenderness and taste immensely. Due to the potential for cross contamination and the spread of bacteria, I've never washed poultry and try to keep my work surfaces clean and far apart from any uncooked chicken. However, doing a wet brine poses an issue, namely how to safely dispose of the liquid. The sink isn't an option, for obvious reasons, so where/how to best dispose of brine after use? Currently, I dispose of the brine in a separate plastic bag, that I try to keep apart from anything else to the best of my abilities, though I wanted to ask whether anyone knows better options. I already searched around online for a bit, though only stumbled across articles that dispelled the myth that a brine or salt could kill Salmonella. Assistant: Isn't a wet brine pretty ineffective compared to a dry brine or pre-salt? I quit using wet brines for the most part years ago. I do dry brine most meats the day prior with kosher salt. Then use any sauce or marinade as a baste while cooking. This eliminates the large amount of wet brine to get rid of and enhances the flavor of the food. But...I'm no expert, just lots of trials and some research to find what I like best.
Human: warming corn tortillas My chef put Street tacos on the menu well I built most of them but what's the best way to do corn tortillas in a restaurant setting Assistant: Microwave	Human: warming corn tortillas My chef put Street tacos on the menu well I built most of them but what's the best way to do corn tortillas in a restaurant setting Assistant: The real key is allowing them to steam after heating.
Human: Prepping and reheating 400 flour tortillas Our family business (butcher shop/catering) is doing everything to survive during COVID, so we started doing streetfood pick ups and they’ve been great. Next up I want to do a Taco Night with flour tortillas. My plan is to bake all the 400 tortillas in the morning, let them cool a little and put them in an airtight container, like a bucket with a lid, in stacks of 40. Then reheat them in batches before and during the event. We have professional Rational Ovens, a big griddle, bain maries, warming lamps and those plug in pan things with a lid. And lots of chafing dishes. How would you do it? What’s the best way to make sure the tacos are soft and heated properly? Thank you! Assistant: Try r/kitchenconfidential. It's a subreddit for people in the food service industry, I'm sure someone on there has experience in this situation.	Human: Prepping and reheating 400 flour tortillas Our family business (butcher shop/catering) is doing everything to survive during COVID, so we started doing streetfood pick ups and they’ve been great. Next up I want to do a Taco Night with flour tortillas. My plan is to bake all the 400 tortillas in the morning, let them cool a little and put them in an airtight container, like a bucket with a lid, in stacks of 40. Then reheat them in batches before and during the event. We have professional Rational Ovens, a big griddle, bain maries, warming lamps and those plug in pan things with a lid. And lots of chafing dishes. How would you do it? What’s the best way to make sure the tacos are soft and heated properly? Thank you! Assistant: Where are you and when is this planed for?
Human: How can I prepare a roast beef to be both medium-rare and well done for different guests? I’ve always had trouble cooking roasts when my parents are eating. They like their meat well done, and that is not going to change. My question is, how can I prepare a roast to varying degrees of doneness? Can I cook to rare, rest, cut and put the “well done” pieces back in the oven? I’d love nothing more than to try this Kenji Lopez Beef Wellington, but I want to cook it in a way that everyone will be happy. Can I return certain portions to the oven after cutting? Do I make individuals? How do restaurants deliver prime rib at varying donenesses? Assistant: I like to cut a chunk of it off when it's done and put it back into the oven to continue cooking while the rest rests. In a pinch, slices overcook really fast if you toss them in the gravy pan.	Human: How can I prepare a roast beef to be both medium-rare and well done for different guests? I’ve always had trouble cooking roasts when my parents are eating. They like their meat well done, and that is not going to change. My question is, how can I prepare a roast to varying degrees of doneness? Can I cook to rare, rest, cut and put the “well done” pieces back in the oven? I’d love nothing more than to try this Kenji Lopez Beef Wellington, but I want to cook it in a way that everyone will be happy. Can I return certain portions to the oven after cutting? Do I make individuals? How do restaurants deliver prime rib at varying donenesses? Assistant: Serve chicken. But seriously, you'll have to cut the loin in two.
Human: How in the goddamn hell do I cook rice on the stovetop? I've cooked long grain white rice almost every week for the past year and it's always either undercooked and crunchy or slimy and gummy. I've tried every rice to water ratio imaginable. 1:1, 1:1.5, 1:2. I've tried rinsing and not rinsing. I've tried different levels of heat. And it's always worse when I make a smaller amount, like 1/2 cup if rice. Everyone says to get a rice cooker, but there's no way people just ate shit rice until the invention of rice cookers. It has to be possible to make stove top rice but for some reason I can't fucking do it. What am I doing wrong? Assistant: Asian mama here, been cooking rice maybe 30+ years, mostly on stovetop since rice cookers get funky after a while, and I don't like to clean them. I took pictures to show you the old Asian mama way to cook rice on the stovetop. Hope this helps.	Human: How in the goddamn hell do I cook rice on the stovetop? I've cooked long grain white rice almost every week for the past year and it's always either undercooked and crunchy or slimy and gummy. I've tried every rice to water ratio imaginable. 1:1, 1:1.5, 1:2. I've tried rinsing and not rinsing. I've tried different levels of heat. And it's always worse when I make a smaller amount, like 1/2 cup if rice. Everyone says to get a rice cooker, but there's no way people just ate shit rice until the invention of rice cookers. It has to be possible to make stove top rice but for some reason I can't fucking do it. What am I doing wrong? Assistant: Pour rice into pan. Swish with water and pour off. Put your index finger into pan like you're pointing st the rice, just touching it, and fill with water up to just below the first joint. Put on lid and cook on medium heat until it boils, then low until all water absorbed.
Human: Can a pro answer this question about roasted garlic? I asked r/cooking about this and had conflicting answers. So I am asking the professionals. Can I store roasted garlic in my home refrigerator and if so for how long? Assistant: A few grains of pink salt go a long way to preventing botulism.	Human: Can a pro answer this question about roasted garlic? I asked r/cooking about this and had conflicting answers. So I am asking the professionals. Can I store roasted garlic in my home refrigerator and if so for how long? Assistant: There are really two ways to roast garlic. You can roast the bulb whole by cutting off the top, drizzling with oil and wrap in foil. Then roast in the oven for about 45 minutes at 350. That should be used right away. You can also roast garlic by slow cooking garlic cloves in a small pot of oil (as stated previously). Then let the garlic cool in the oil and store in an airtight container (tupperware). That should keep much longer, a week or two.
Human: Looking to replicate a chipotle seasoning. So, I'm in love with Boar's head Chipotle chicken breast, and would like to replicate the seasoning for some of the dishes I prepare. I tried purchasing some chipotle blends, but they weren't even close. I eat a lot of lean meats and would also love to hear some good seasonings. I like bold and spicy, because I don't use sugar. Thanks! Assistant: Pick up some canned chipotle peppers in adobo sauce. Adobo sauce is very similar in flavor and consistency to the seasoning on the outside of Boar's Head Chipotle Chicken and works great in cooking. Chipotle Tabasco is also pretty good.	Human: Looking to replicate a chipotle seasoning. So, I'm in love with Boar's head Chipotle chicken breast, and would like to replicate the seasoning for some of the dishes I prepare. I tried purchasing some chipotle blends, but they weren't even close. I eat a lot of lean meats and would also love to hear some good seasonings. I like bold and spicy, because I don't use sugar. Thanks! Assistant: try smoked paprika, cumin, and cayenne. You can generally replicate most seasonings by reading the ingredients on the side of the package if there is one on the chicken. The ingredients are always listed in order from most prevalent to least. So obviously ignore, chicken and water.
Human: How can I make cupcakes less dense? I made cupcakes from a recipe I found on r/gifrecipes , and the cupcakes turned out really dense. How can I fix this? Recipe: https://www.reddit.com/r/GifRecipes/comments/558pnb/apple_crumble_cupcakes/ Assistant: If you used AP flour, you have to be careful not to over-mix the batter or you'll cause the gluten to react and the cake will be too dense.	Human: How can I make cupcakes less dense? I made cupcakes from a recipe I found on r/gifrecipes , and the cupcakes turned out really dense. How can I fix this? Recipe: https://www.reddit.com/r/GifRecipes/comments/558pnb/apple_crumble_cupcakes/ Assistant: Whip the egg whites
Human: Basil oil leaving a bitter aftertaste? So I made a kind of basil oil to go with pasta since I don't have access to Parmigiano/grana/pecorino right now in order to make a real pesto alla genovese. I used the pestle and mortar to make a paste with garlic, roasted pine nuts and salt. Then I quickly blanched some basil in very hot but notboiling water, then immersed it in ice water, squeezed out as much water as possible, put everything in the processor with a ton of olive oil and whizzed it. Tasted some with a spoon and it has a weird bitter aftertaste alongside the pesto notes and a kind of grainy effect. The pine nuts weren't chinese and tasted all right raw. The basil was also fresh and tender. What happened? Something about the water and the oil emulsifying? The salt? Assistant: Probably the olive oil. It gets bitter when blended.	Human: Basil oil leaving a bitter aftertaste? So I made a kind of basil oil to go with pasta since I don't have access to Parmigiano/grana/pecorino right now in order to make a real pesto alla genovese. I used the pestle and mortar to make a paste with garlic, roasted pine nuts and salt. Then I quickly blanched some basil in very hot but notboiling water, then immersed it in ice water, squeezed out as much water as possible, put everything in the processor with a ton of olive oil and whizzed it. Tasted some with a spoon and it has a weird bitter aftertaste alongside the pesto notes and a kind of grainy effect. The pine nuts weren't chinese and tasted all right raw. The basil was also fresh and tender. What happened? Something about the water and the oil emulsifying? The salt? Assistant: Did you notice if your garlic had that little green stem in the middle? I made pesto one time and forgot to take that stem out and the whole thing was bitter.
Human: Questions on dry aging meat in fridge I recently saw some stuff about dry aging ribeye. I’ve done something similar on a Cote de Boeuf, where I salted them left in fridge for 3 days uncovered. It was delicious. A few questions: -What’s the general rule on time for dry aging? Is food borne illness a concern? -Do you salt the meat, rest it on salt, or does salt even matter? -I heard not to do this to individual steaks. Why is that? -Should you do this to any other meats besides beef? Specific cuts? What cuts is this best for? -is there any circumstances where you wouldn’t want to dry age a meat that it works well for? Assistant: It's not actually dry aging, but yes you can salt meats, including individual steaks, and put them uncovered in the fridge for 1-3 days. Preferably on a wire rack or banking sheet. The air circulation around the meat combined with the salt pulls out a lot of the moisture so you get a great sear. I do this with 100% of my steaks, and skin on chicken. 🐔	Human: Questions on dry aging meat in fridge I recently saw some stuff about dry aging ribeye. I’ve done something similar on a Cote de Boeuf, where I salted them left in fridge for 3 days uncovered. It was delicious. A few questions: -What’s the general rule on time for dry aging? Is food borne illness a concern? -Do you salt the meat, rest it on salt, or does salt even matter? -I heard not to do this to individual steaks. Why is that? -Should you do this to any other meats besides beef? Specific cuts? What cuts is this best for? -is there any circumstances where you wouldn’t want to dry age a meat that it works well for? Assistant: If you watch Guga Foods on YT you will see he dry ages a bunch of meat. He tests his dry aging process on whole cuts and single steaks. He uses an Umai bag to age. The bags are designed to create the controlled environment the others are talking about. Check him out, it’s really interesting.
Human: How can I improve my rice and beans I usually just saute some onions and red peppers, then cook some chicken, then add in black beans and diced tomatoes, and simmer for a bit. I've tried a few basic spices but not sure really what's best. I want it to be saucy and flavorful. I like it spicy so I've played around with chili p, paprika, pepper flakes, which are good but idk if they affect the flavor. Any tips would be appreciated. Assistant: Fat is your friend with beans IMO. If you're not opposed to using it, save the drippings the next time you make bacon and add a spoonful or two of that depending on the size of the batch. The beans will get a much better velvety texture and taste great!	Human: How can I improve my rice and beans I usually just saute some onions and red peppers, then cook some chicken, then add in black beans and diced tomatoes, and simmer for a bit. I've tried a few basic spices but not sure really what's best. I want it to be saucy and flavorful. I like it spicy so I've played around with chili p, paprika, pepper flakes, which are good but idk if they affect the flavor. Any tips would be appreciated. Assistant: My spouse likes when I add Penzey's Salsa y Pico seasoning to his black bean-cauliflower rice mix. (when he's going with a no meat day)
Human: Can anybody help me put together a HACCP Plan Flow Chart for my Food Truck? Hey, Some of you may remember I posted here a few weeks ago about my Food Trailer. Well, I am currently in the process of attempting to pass Health Inspection and one of the requirements is I come with a HACCP (Hazard Analysis Critical Control Point) Plan for my fairly simple breakfast menu. Seems relatively simple, but something I haven't done before so I was looking for some help. Since I am more of a business oriented person and not a cook, I was hoping I could hire somebody here to help me create the chart including all the proper temperatures that foods need to be stored and cooked in. I will share the menu with you and from there we will create the chart. I have examples from the health department that I could send as well for a guideline if necessary. Not sure what fair compensation for this is so I am open to suggestions. There will only be about 3-4 menu items for the purposes of inspection. Hopefully this post is allowed (if not please delete it). If you are interested in helping me, please reply here or PM me. If you have experience in creating these charts that would be ideal! Thank you for your time. Assistant: Also, see here: (http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model) An open source HACCP model to make it easier for small restaurant start-ups to get a HACCP plan in place.	Human: Can anybody help me put together a HACCP Plan Flow Chart for my Food Truck? Hey, Some of you may remember I posted here a few weeks ago about my Food Trailer. Well, I am currently in the process of attempting to pass Health Inspection and one of the requirements is I come with a HACCP (Hazard Analysis Critical Control Point) Plan for my fairly simple breakfast menu. Seems relatively simple, but something I haven't done before so I was looking for some help. Since I am more of a business oriented person and not a cook, I was hoping I could hire somebody here to help me create the chart including all the proper temperatures that foods need to be stored and cooked in. I will share the menu with you and from there we will create the chart. I have examples from the health department that I could send as well for a guideline if necessary. Not sure what fair compensation for this is so I am open to suggestions. There will only be about 3-4 menu items for the purposes of inspection. Hopefully this post is allowed (if not please delete it). If you are interested in helping me, please reply here or PM me. If you have experience in creating these charts that would be ideal! Thank you for your time. Assistant: I am HACCP certified. Send me a pm and we can talk about some details
Human: Kimchi advice Hi reddit, I am a chemistry major with an archeology minor and s huge interest in food. For an archaeology project I am making a few different types of kimchi: a modern baek kimchi, a modern red kimchi, and an ancient autumn cabbage white kimchi (maybe white or szechuan pepper as well) I have a few questions as I get started: What kind of containers do you use? I am looking to use a Mason or canning jar with metal lid, Im finding conflicting information on what is best or even safe. What is a favorite modern kimchi recipe of yours? Any general tips to give? What are some ways to measure fermentation process? I'm thinking visual, taste/smell and litmus. Assistant: paging our resident kimchi expert, /u/lovelylayout	Human: Kimchi advice Hi reddit, I am a chemistry major with an archeology minor and s huge interest in food. For an archaeology project I am making a few different types of kimchi: a modern baek kimchi, a modern red kimchi, and an ancient autumn cabbage white kimchi (maybe white or szechuan pepper as well) I have a few questions as I get started: What kind of containers do you use? I am looking to use a Mason or canning jar with metal lid, Im finding conflicting information on what is best or even safe. What is a favorite modern kimchi recipe of yours? Any general tips to give? What are some ways to measure fermentation process? I'm thinking visual, taste/smell and litmus. Assistant: >What kind of containers do you use? I am looking to use a Mason or canning jar with metal lid, Im finding conflicting information on what is best or even safe. I've used glass mason jars with the supplied metal lids and it turned out great! I didn't notice any wear on the jars or lids during or after the ferment. I've still got a jar at about 6 months age in the fridge right now. (Edit: it was a red kimchi if that makes a difference)
Human: What's the most difficult dish you know how to make? (Reposted at the mods request) If it takes multiple days and cooking methods and is easy to mess up, I want to hear about it here. Assistant: I think I speak for a lot of chefs when I say: rice.	Human: What's the most difficult dish you know how to make? (Reposted at the mods request) If it takes multiple days and cooking methods and is easy to mess up, I want to hear about it here. Assistant: Do croissants count? I've made them several times, and they always turn out, but it takes over 18 hours from start to finish. And it's physically hard to roll out the dough, not once, not twice, but three times with 3 sticks of butter. But damn...are they delicious...
Human: Differrence Between Vegetable Stock and Broth Okay so I know that a Stock is made by boiling the bones in a liquid while broths are made by cooking meat in a liquid (also, broths are fully seasoned). Since vegetables don't have meat or bones does that mean "Vegetable Stock" and "Vegetable Broth" that you see separately in the grocery store are actually the same thing? Or is the broth fully seasoned? Edit: Difference* :( Assistant: If you're talking about buying prepackaged stuff then I'd expect 'broth' to have salt and 'stock' to not have salt... but that's just my impression from the marketing on mass produced crap. Other people have already gone into the actual culinary/historical distinctions.	Human: Differrence Between Vegetable Stock and Broth Okay so I know that a Stock is made by boiling the bones in a liquid while broths are made by cooking meat in a liquid (also, broths are fully seasoned). Since vegetables don't have meat or bones does that mean "Vegetable Stock" and "Vegetable Broth" that you see separately in the grocery store are actually the same thing? Or is the broth fully seasoned? Edit: Difference* :( Assistant: I like to think of it as ingredient and dish almost. I use stock to make a broth for a noodle soup for example. Kind of like pig becomes pork. But maybe that's just me.
Human: Help! Crockpot sauce WAY too thin So I tried to make my grandmother's spaghetti sauce in a crockpot last night (8 hours, low) and it came out terribly thin. Here is the normal base recipe: 1 - 29 oz can tomato puree 1- 29 oz can crushed tomatoes 1 - small can tomato paste 1 - 28 oz water (I halved this to 14oz for the crockpot) 1lb fatty pork ribs Meatballs Spices Normally this is cooked on the stove in double the amount for about 6-7 hours on low, stirring every 10-15 min or so, resulting in a nice thick sauce that clings to bread. I decided to be lazy and it did not pay off. Do you have any ideas to a) rescue my current sauce (I'm thinking adding another can of paste and boiling it down on the stove?) and b) modify the recipe to make it actually WORK in a crockpot? Assistant: > 28 oz water I think I see your problem	Human: Help! Crockpot sauce WAY too thin So I tried to make my grandmother's spaghetti sauce in a crockpot last night (8 hours, low) and it came out terribly thin. Here is the normal base recipe: 1 - 29 oz can tomato puree 1- 29 oz can crushed tomatoes 1 - small can tomato paste 1 - 28 oz water (I halved this to 14oz for the crockpot) 1lb fatty pork ribs Meatballs Spices Normally this is cooked on the stove in double the amount for about 6-7 hours on low, stirring every 10-15 min or so, resulting in a nice thick sauce that clings to bread. I decided to be lazy and it did not pay off. Do you have any ideas to a) rescue my current sauce (I'm thinking adding another can of paste and boiling it down on the stove?) and b) modify the recipe to make it actually WORK in a crockpot? Assistant: Does the normal recipe call for the sauce pan to be covered between stirrings? Did you cover the crockpot? My best guess is that it's covered vs uncovered cooking which drastically impacts the evaporation. You should be fine to throw this batch in a pot and boil uncovered.
Human: Are these (oxidized?) aluminum baking pans safe to use? I bought a few cheap aluminum baking pans from a restaurant supply store and put one of them in the dishwasher. You can guess which one that is in the pic: https://imgur.com/y1ry77m Is it safe to use, and can I just keep putting it into the dishwasher? I'm guessing the outer dark layer is the aluminum oxide? What is on the outer layer of the pan on the left, just pure aluminum or anodized aluminum? There's a bunch of pseudo-science about aluminum ingestion and Alzheimers out there, so all the searching just makes this more confusing. Assistant: I cannot and will not speculate about your specific pans, but aluminum doesn't rust or tarnish. >Aluminum alloys contain almost no iron and without iron, the metal can't actually rust, but it does oxidize. When the alloy is exposed to water, a film of aluminum oxide forms quickly on the surface. The hard oxide layer is quite resistant to further corrosion and protects the underlying metal.	Human: Are these (oxidized?) aluminum baking pans safe to use? I bought a few cheap aluminum baking pans from a restaurant supply store and put one of them in the dishwasher. You can guess which one that is in the pic: https://imgur.com/y1ry77m Is it safe to use, and can I just keep putting it into the dishwasher? I'm guessing the outer dark layer is the aluminum oxide? What is on the outer layer of the pan on the left, just pure aluminum or anodized aluminum? There's a bunch of pseudo-science about aluminum ingestion and Alzheimers out there, so all the searching just makes this more confusing. Assistant: In my opinion they are safe to use and you can keep putting it in the dishwasher. On the left is just polished aluminum.
Human: What are some high-calorie foods that aren't ridiculously heavy. I work in a kitchen, so I really only get to eat one meal a day + snacks here and there before and after work. I want to pack as much calories in as possible, but can't eat too much heavy shit. So no absurd amounts of shit like peanut butter, or fried food. High calorie foods mean shit when I can only take a few bites before wanting to gag. Assistant: How about spaghetti alla carbonara? It's on the heavy side, but it doesn't go over the top with butter and cream. You've got protein from the eggs and pancetta (or bacon), fat from the cheese and meat, plus a carb kicker to keep you going for the long run.	Human: What are some high-calorie foods that aren't ridiculously heavy. I work in a kitchen, so I really only get to eat one meal a day + snacks here and there before and after work. I want to pack as much calories in as possible, but can't eat too much heavy shit. So no absurd amounts of shit like peanut butter, or fried food. High calorie foods mean shit when I can only take a few bites before wanting to gag. Assistant: Pot pie, shepherd's pie, casserole, meatloaf. Finish it off with a deep fried butter on a stick.
Human: Should I be concerned about this mark on my pot? Was boiling vegetables on my stainless steel scanpan (on induction) when I saw this mark on my pot the next day. Is it anything I should worry about? https://imgur.com/a/BycBe7z Assistant: Side note - Rinsing with white vinegar will remove the discoloration.	Human: Should I be concerned about this mark on my pot? Was boiling vegetables on my stainless steel scanpan (on induction) when I saw this mark on my pot the next day. Is it anything I should worry about? https://imgur.com/a/BycBe7z Assistant: Mine have had marks like this for years. It doesn't seem to be an issue. You could contact the company and ask, just to be sure.
Human: can you make bread pudding with banana bread? i don’t have a lot of bread, but i have some banana bread. can i use that to make bread pudding? Assistant: Yes, and it’s awesome. I toast the banana bread after I cube it. Use 1/2 the amount of liquid and sugar you would for normal bread pudding, and watch the times when baking. Temp it so you know it’s done, texture and push back won’t work.	Human: can you make bread pudding with banana bread? i don’t have a lot of bread, but i have some banana bread. can i use that to make bread pudding? Assistant: I have made banana bread pudding with chocolate custard and it is, quite simply, amazing
Human: Popcorn cooked on stovetop is small and chewy I follow the ubiquitous instructions to put oil in the pot on med-high heat, pop three kernals and add the rest. I use a mesh lid and shake the pot occasionally to avoid burning. I never get large, fluffy, crispy popped corn, only small, stunted, chewing ones. Sometimes very chewy to the point that it's not at all fun to eat. Can anyone tell me what's going on physically that's causing this, or tell me what I need to do differently? Assistant: Your popcorn is stale	Human: Popcorn cooked on stovetop is small and chewy I follow the ubiquitous instructions to put oil in the pot on med-high heat, pop three kernals and add the rest. I use a mesh lid and shake the pot occasionally to avoid burning. I never get large, fluffy, crispy popped corn, only small, stunted, chewing ones. Sometimes very chewy to the point that it's not at all fun to eat. Can anyone tell me what's going on physically that's causing this, or tell me what I need to do differently? Assistant: Have you tried buying a different brand/type of popcorn kernel?
Human: What are the most versatile ingredients that I should have? I'm looking to get into cooking, but I've feel like I waste often (also largely because I don't know how to improvise yet) because I buy something for a recipe or whatever and then the rest of it goes bad or I never finish it. Do you guys have any ideas for ingredients to help me keep costs down but to still be making good food? I'm sure this knowledge also comes with time, but I would also love some information from people who know what they're doing. Assistant: There's no correct answer to this, because it depends entirely on what you cook and eat. Just because I find tons of use for shallots and fish sauce doesn't mean that you will. The real answer here is to plan meals to use up ingredients that you have. Beside my shopping list I keep another list with pantry staples that I need to use up for this very purpose.	Human: What are the most versatile ingredients that I should have? I'm looking to get into cooking, but I've feel like I waste often (also largely because I don't know how to improvise yet) because I buy something for a recipe or whatever and then the rest of it goes bad or I never finish it. Do you guys have any ideas for ingredients to help me keep costs down but to still be making good food? I'm sure this knowledge also comes with time, but I would also love some information from people who know what they're doing. Assistant: This depends greatly on what types of cuisine you like to cook. Are we talking about typical all-American kitchen, or are you more into certain types of foods? I have dedicated pantry areas for multiple types of cuisines from Middle Eastern, to a general “Asian “shelf, to Mexican.
Human: Is there a tool to continuously stir a large pot for long periods of time? I have a 50qt pot and the recipe calls for continuous stirring for as long as 24 hours to ensure that fats are combined but unlike ramen broth I can't raise the temperature to a fast boil. I've used an auto-stirrer for a small pot but never been able to find one for a big one. Assistant: * Corded drill * Paint stirrer * Zip tie * Sketchy mounting apparatus made up of broom handles and duct tape	Human: Is there a tool to continuously stir a large pot for long periods of time? I have a 50qt pot and the recipe calls for continuous stirring for as long as 24 hours to ensure that fats are combined but unlike ramen broth I can't raise the temperature to a fast boil. I've used an auto-stirrer for a small pot but never been able to find one for a big one. Assistant: do you have an induction burner? My old sous would always tell me about putting a Bane filled with water inside a pot so it was almost touching the bottom and the magnets cause it to spin so it keeps the sauce moving. Could see if that actually works. Or bite the bullet and do smaller batches
Human: Ribeye roast fat starting to turn dark/black? I'm following Alton Brown's latest standing rib roast recipe and before cooking, he recommended covering the roast with cheese cloth, and allowing it to sit in your fridge for a week. My roast is on day 6 and some of the fat on the outside of the roast is becoming very dark; almost black. I've been changing the cheese cloth daily. The roast smells fine, and it's not slimy or anything, but I'm concerned about the color of some of that fat. Will it be alright? Or maybe I should trim that fat off before cooking? Assistant: You're dry-aging it, and the roast is forming a pellicle. All the dark spots will usually be removed before cooking, this is normal for dry-aged meat and as long as there is no off colour/smell/goo, it's safe to eat.	Human: Ribeye roast fat starting to turn dark/black? I'm following Alton Brown's latest standing rib roast recipe and before cooking, he recommended covering the roast with cheese cloth, and allowing it to sit in your fridge for a week. My roast is on day 6 and some of the fat on the outside of the roast is becoming very dark; almost black. I've been changing the cheese cloth daily. The roast smells fine, and it's not slimy or anything, but I'm concerned about the color of some of that fat. Will it be alright? Or maybe I should trim that fat off before cooking? Assistant: Sounds like it's starting to oxidize. I would just remove that part before you cook it - it will have an of flavor
Human: Could you make banana "nice cream" in a soft serve machine? I understand there would be an additional step of whipping it into the creamy state before it went in the machine BUT could you conceivably make a large batch and load it into a soft serve machine in order to make it a possible dessert menu item for a restaurant or other high volume venue? Or is there another piece of equipment I don't know about to keep large quantities of frozen stuff agitated? Assistant: I would think it is going to oxidize and get very ugly. When you freeze it at least you keep the air off it. But if the temperature is higher and it is continually being agitated, you might be looking at some unappetizing brown/black paste pretty quickly.	Human: Could you make banana "nice cream" in a soft serve machine? I understand there would be an additional step of whipping it into the creamy state before it went in the machine BUT could you conceivably make a large batch and load it into a soft serve machine in order to make it a possible dessert menu item for a restaurant or other high volume venue? Or is there another piece of equipment I don't know about to keep large quantities of frozen stuff agitated? Assistant: Nathan Myhrvold and his MC team apparently do it with pistachio gelato. https://modernistcuisine.com/2011/03/we-dont-scream-over-ice-cream/
Human: Recomendations for the best way to learn the science of baking. I am just a home cook/baker and want to learn the science behind baking so that I can create my own recipes and troubleshoot any issues. Other than going to Culinary school whats the best way to go about this? Also, I read the rules several times and hope this isnt a question thats not allowed. If so I apologize. Assistant: In addition to the excellent reading suggestions already mentioned here: Make a simple recipe (like a quickbread) many times, using different flours, leavening techniques (yeast, chemical, meringue etc). You’ll get a direct feel for how things work.	Human: Recomendations for the best way to learn the science of baking. I am just a home cook/baker and want to learn the science behind baking so that I can create my own recipes and troubleshoot any issues. Other than going to Culinary school whats the best way to go about this? Also, I read the rules several times and hope this isnt a question thats not allowed. If so I apologize. Assistant: Here are some tips for new bread baker. https://justcookwithmichael.com/cooking-concepts/bread/ https://justcookwithmichael.com/cooking-concepts/eggs/
Human: Best options for using bay leaves in baking? I like to use bay leaf sometimes in baking- it pairs really well with blueberry, and I'm trying to think of how I could incorporate it more where as I don't need to pull the leaf out. I'm guessing some sort of concentrate/extract would be ideal- I wasn't sure if it would grind well, and even if so, if it would empart enough flavor. Does anyone have any opinions or suggestions on this? Nothing came up in my cursory google search. I did see something about infusing oil with bay leaf, but I'd love to be able to infuse it into alcohol maybe more preferably so I can use it like an extract. Would anyone happen to know if bay would infuse into a clear grain alcohol easily enough? Assistant: I would use bay leaf infused butter, if you’re interested I have a recipe	Human: Best options for using bay leaves in baking? I like to use bay leaf sometimes in baking- it pairs really well with blueberry, and I'm trying to think of how I could incorporate it more where as I don't need to pull the leaf out. I'm guessing some sort of concentrate/extract would be ideal- I wasn't sure if it would grind well, and even if so, if it would empart enough flavor. Does anyone have any opinions or suggestions on this? Nothing came up in my cursory google search. I did see something about infusing oil with bay leaf, but I'd love to be able to infuse it into alcohol maybe more preferably so I can use it like an extract. Would anyone happen to know if bay would infuse into a clear grain alcohol easily enough? Assistant: You absolutely can infuse vodka with bay leaves. Just google it, and you'll find several recipes. Here's one: http://www.sassy-kitchen.com/home/2014/9/29/how-to-infuse-alcohol Now, as to how suitable this would be for baking, I'm not sure. But for making cocktails, it definitely works.
Human: How might I thicken up a "beer sauce"? I boil bratwursts in beer (with peppers and onions in the beer), and then after browning the bratwursts, I'd like to try to thicken up the beer and use it as a sauce that isn't too thin and runny. I have tried melting butter in it after pouring it in the pan, and just reducing it as one might do with a red wine sauce, but that doesn't tend to work and it remains runny. Any ideas? Assistant: Try bread.	Human: How might I thicken up a "beer sauce"? I boil bratwursts in beer (with peppers and onions in the beer), and then after browning the bratwursts, I'd like to try to thicken up the beer and use it as a sauce that isn't too thin and runny. I have tried melting butter in it after pouring it in the pan, and just reducing it as one might do with a red wine sauce, but that doesn't tend to work and it remains runny. Any ideas? Assistant: Everybody's mentioned roux, which is what you want to thicken it. I also wonder if it might be worthwhile to toss it in a food processor with some mustard. The onion particles will make a thicker sauce, and all the parts would work well on brats. That said, I think there's likely way too much stuff there for the amount of brats you're using.
Human: Do commercial kitchens all use stainless steel cookware. If so, why? I have noticed that in some cooking/kitchen documentaries. The cookware used in their kitchens are usually made of stainless steel and we do not see stuff like non stick pans. Just wondering is it because I happened not see them in the documentaries or is there some other reasons for this. Assistant: Durability is the answer you're looking for but haven't gotten yet.	Human: Do commercial kitchens all use stainless steel cookware. If so, why? I have noticed that in some cooking/kitchen documentaries. The cookware used in their kitchens are usually made of stainless steel and we do not see stuff like non stick pans. Just wondering is it because I happened not see them in the documentaries or is there some other reasons for this. Assistant: Aluminum. Despite what most people think, even those who work in restaurants, most is aluminum. There is some stainless (mostly the equipment) but aluminum is lighter and cheaper. Sheet trays, pots, pans, sauté pans, even the metal storage pans. Aluminum. You’ll occasionally find some cast iron, blue steel, and other specialty stuff, and it’ll cost ya!
Human: Weekly discussion: Cuisine spotlight on Cajun and Creole I've been doing these weekly discussions for a year and a half and I can't believe it took me this long to think of focusing on a cuisine to talk about. Or in this particular case, two closely related, but distinct cuisines. So what exactly is the difference? I've seen it explained more than a few times and I think I get the different cultural origins, but what makes them distinct in terms of ingredients and methods? What are dishes folks ought to try beyond the signature dishes we all knows? What's going on today to push those cuisines forward? Everyone who's seen that pig roast episode of No Reservations heard Bourdain say that Creole turns a lot of French technique on its head. How does that work? Why does that work? Assistant: I bought some okra earlier this week for frying (and possibly throwing into some kind of seafood stew), but it turned out to be really tough, like it had stayed on the vine too long before being picked. It didn't really work for frying, and I've tried experiments to see if I can soften it up in stew, but I've got nothing. So I figure this Cajun/Creole thread is as good as any to ask — you guys have any ideas on what to do with it?	Human: Weekly discussion: Cuisine spotlight on Cajun and Creole I've been doing these weekly discussions for a year and a half and I can't believe it took me this long to think of focusing on a cuisine to talk about. Or in this particular case, two closely related, but distinct cuisines. So what exactly is the difference? I've seen it explained more than a few times and I think I get the different cultural origins, but what makes them distinct in terms of ingredients and methods? What are dishes folks ought to try beyond the signature dishes we all knows? What's going on today to push those cuisines forward? Everyone who's seen that pig roast episode of No Reservations heard Bourdain say that Creole turns a lot of French technique on its head. How does that work? Why does that work? Assistant: Ethnically and etymologically speaking Cajun is largely European in influence, stemming from French-Canadian settlers in the Louisiana Purchase that had emigrated from Acadia(Acadians, 'Cadians -> Cajuns, pronounced like indians:"injuns"), while Creole takes most of its seasonings and preparations from Afro-Caribbean roots. Both cuisines tend to intersect and blur because of their shared geography, indigenous crops and trade with Amerindians in the 18th and 19th centuries.
Human: How can I avoid cream splitting/curdling? I was trying out this rather simple french chicken casserole recipe and it requires adding cooking cream mixed with mustard to the chicken and vegetables at some point. Although in the end it all tasted great, the cream became very curdled and it just looked awful. Any tips on how to keep the cream sauce smooth? Would adding a bit of all-purpose flour help? Assistant: what fat content was your "cooking Cream'? Anything less than 36% will curdle easily.	Human: How can I avoid cream splitting/curdling? I was trying out this rather simple french chicken casserole recipe and it requires adding cooking cream mixed with mustard to the chicken and vegetables at some point. Although in the end it all tasted great, the cream became very curdled and it just looked awful. Any tips on how to keep the cream sauce smooth? Would adding a bit of all-purpose flour help? Assistant: Make sure your cooking cream is at room temperature.
Human: Raspberry sauce turned too sour. How to fix with without sugar? I used 300g of frozen raspberries with half a tbsp of lemon juice and some water. It all melted down into a sauce, but it turned out WAYY more sour than the raspberries themselves. Is there a way to balance that without sugar? Assistant: You took a sour fruit, added acid, concentrated it, and you're surprised it's very sour? You need to add some sort of sweetner. try over at /r/ketorecipes for jams/jellies that are sweet but do not use carbs to sweeten them.	Human: Raspberry sauce turned too sour. How to fix with without sugar? I used 300g of frozen raspberries with half a tbsp of lemon juice and some water. It all melted down into a sauce, but it turned out WAYY more sour than the raspberries themselves. Is there a way to balance that without sugar? Assistant: Add more raspberries?
Human: I have the option of a free electric griddle. I honestly don't know the benefits of using one over a pan on my stove, what are they? I can get this for free. But being a novice/inexperienced cook, I'm honestly lost as to what this would offer me that a pan on my stove doesn't. There must be something or it wouldn't exist and I feel like an idiot for not seeing what is probably very obvious. Assistant: PANCAKES!!!!!!!	Human: I have the option of a free electric griddle. I honestly don't know the benefits of using one over a pan on my stove, what are they? I can get this for free. But being a novice/inexperienced cook, I'm honestly lost as to what this would offer me that a pan on my stove doesn't. There must be something or it wouldn't exist and I feel like an idiot for not seeing what is probably very obvious. Assistant: Prepare your self for the best grilled cheese and pancakes ever. I don't cook either with anything else ever discovering how well the griddle does them.
Human: What are these circular freezing tops used to make Thai ice cream called? Here's a video of someone making these Thai roll ice cream, they use this device that I've heard someone call it an "anti griddle" or a "frost top," however when I've google searched those terms they don't hit home. I'm trying to find the exact device in the video, it's circular and the surface gets cold when you activate some switch or something then it immediately stops freezing up when you turn it off. Thank you! Assistant: you can make a homemade version for a few dollars.	Human: What are these circular freezing tops used to make Thai ice cream called? Here's a video of someone making these Thai roll ice cream, they use this device that I've heard someone call it an "anti griddle" or a "frost top," however when I've google searched those terms they don't hit home. I'm trying to find the exact device in the video, it's circular and the surface gets cold when you activate some switch or something then it immediately stops freezing up when you turn it off. Thank you! Assistant: http://www.aliexpress.com/wholesale?catId=0&initiative_id=SB_20160518050815&SearchText=Thailand+Fry+Ice+Cream+Machine
Human: Looking for the right pairing for tonka bean ice cream with flourless chocolate cake I made a batch of tonka bean ice cream last night, and it's amazing. I'm pairing a small scoop with a piece of flourless chocolate cake, maybe some bits of ground almond on top, or some kind of chocolate crunch, but I need something to brighten it up. My current thought is some kind of fruit jellies - orange or apricot are my initial thoughts. I want it to be intense, tart, flavor bombs and have that texture that doesn't stick to your teeth, but just squishes perfectly when you bite it. Soft and cut into small cubes so you can get a bite of fruit, chocolate, and tonka bean ice cream all at once. I've googled around, but to be honest I'm not 100% sure I'm looking for the right thing. I've never made anything like a jelly candy before unless you count packages of jello, which is SO not what I'm looking for. Assistant: Cherries! A couple "real" marsachino cherries with a little of the syrup would be delicious with the tonka and chocolate. A like your idea of a little crunchy meringue bits for texture as well.	Human: Looking for the right pairing for tonka bean ice cream with flourless chocolate cake I made a batch of tonka bean ice cream last night, and it's amazing. I'm pairing a small scoop with a piece of flourless chocolate cake, maybe some bits of ground almond on top, or some kind of chocolate crunch, but I need something to brighten it up. My current thought is some kind of fruit jellies - orange or apricot are my initial thoughts. I want it to be intense, tart, flavor bombs and have that texture that doesn't stick to your teeth, but just squishes perfectly when you bite it. Soft and cut into small cubes so you can get a bite of fruit, chocolate, and tonka bean ice cream all at once. I've googled around, but to be honest I'm not 100% sure I'm looking for the right thing. I've never made anything like a jelly candy before unless you count packages of jello, which is SO not what I'm looking for. Assistant: What was your source? I got some Tonkas off eBay but was not impressed w/quality.
Human: Science and Cooking week one - Molecules, Moles, Flavor, and pH This post is for discussion of the first week of HarvardX: SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science Assistant: Since I'm in the middle of leaving one job and getting up to speed on a new one, I'm not going to be able to participate on a week-to-week basis. However, my background is in chemistry, and I've got a better-than-average knowledge of how that applies to cooking. If there's technical stuff - especially with regard to things like moles, pH, or molecular shapes - that people want more detail about, I'm happy to provide more info.	Human: Science and Cooking week one - Molecules, Moles, Flavor, and pH This post is for discussion of the first week of HarvardX: SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science Assistant: Just started working through it - hyper informative. I really like the EDX set-up, where each "tab" goes through was I guess, in class, might have been a projector setup. I am listening to the videos while I work at a very non-sciencey foodie career so that, someday, I might escape these shackles. Thanks again for telling us about it a month or so ago!
Human: How do I make this Swiss meringue buttercream more stable? I made a white chocolate swiss meringue buttercream using this recipe. Unfortunately, I live in a very hot and humid area. The coolest I could get my house is 74 F with sun coming in through the windows. I was able to frost the cake decently but piping was a lot more difficult. I am remaking the cake for a friends bday and it needs to be stable at room temp for over an hour. I am thinking about swapping out about 1/4 c of butter for shortening. Would this work? The recipe: 6 large egg whites 2 cups granulated sugar 2 cups unsalted butter room temperature 6 oz white chocolate chopped, melted, cooled Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add melted, cooled white chocolate and whip until smooth. Assistant: Italian buttercream recipe would be more stable. You would add the white chocolate the same way at the end after the butter. I have never used this site but here is a recipe for Italian buttercream.white chocolate italian meringue buttercream	Human: How do I make this Swiss meringue buttercream more stable? I made a white chocolate swiss meringue buttercream using this recipe. Unfortunately, I live in a very hot and humid area. The coolest I could get my house is 74 F with sun coming in through the windows. I was able to frost the cake decently but piping was a lot more difficult. I am remaking the cake for a friends bday and it needs to be stable at room temp for over an hour. I am thinking about swapping out about 1/4 c of butter for shortening. Would this work? The recipe: 6 large egg whites 2 cups granulated sugar 2 cups unsalted butter room temperature 6 oz white chocolate chopped, melted, cooled Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add melted, cooled white chocolate and whip until smooth. Assistant: Close your blinds. It will really help your AC keep the temperature down.
Human: ice cream problem Forgive me if I'm in the wrong sub. r/icecream did not seem to be the right place to ask this. I've been making custard based ice cream--3 egg yolks, 2 cups heavy cream, 1 cup milk, flavoring like fruit purees or extracts. Freezing them in a Whynter machine. When I eat the finished product, I end up with a nasty coating of butterfat on the roof of my mouth. Somehow the butterfat is separating out, freezing into particles, and sticking to the roof of my mouth. This is entirely unpleasant. Any ideas as to what I'm doing wrong? Thanks. Assistant: The real answer is you’re over churning your icecream. You have a high fat mix. You can either reduce fat or don’t churn for so long. You’re basically making butter from the cream and that’s what you feel coating your mouth.	Human: ice cream problem Forgive me if I'm in the wrong sub. r/icecream did not seem to be the right place to ask this. I've been making custard based ice cream--3 egg yolks, 2 cups heavy cream, 1 cup milk, flavoring like fruit purees or extracts. Freezing them in a Whynter machine. When I eat the finished product, I end up with a nasty coating of butterfat on the roof of my mouth. Somehow the butterfat is separating out, freezing into particles, and sticking to the roof of my mouth. This is entirely unpleasant. Any ideas as to what I'm doing wrong? Thanks. Assistant: Strange, because most of the David Lebovitz recipes that I love use five egg yolks to two cups of heavy cream and one cup of milk. It doesn't have that effect at all, in my opinion. I would think adding a fruit puree to that mixture would water it down somewhat.