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Human: Quattro Leches Cake? So I've been wanting to make a tres leches cake for a while now. Recently I also realized I have some coconut milk laying around. I know it's not actually milk, but I was wondering if I could add this to my mix to make a quattro leches cake. What do you think? Will adding the coconut milk somehow mess up the mixture? Assistant: I think you would call it "Cuatro Leches." Tres Leches is Spanish. Quattro is Italian or an Audi. Sorry to be so picky. Unless there was some Italian twist to the dish...	Human: Quattro Leches Cake? So I've been wanting to make a tres leches cake for a while now. Recently I also realized I have some coconut milk laying around. I know it's not actually milk, but I was wondering if I could add this to my mix to make a quattro leches cake. What do you think? Will adding the coconut milk somehow mess up the mixture? Assistant: The traditional tres leches used are milk, evaporated milk, and sweetened condensed milk. I would suggest that you replace the milk with coconut milk if you want something a little different but want to keep the thickness of the liquid consistent. If you put whipped cream on top you are at quatro leches, decorate with a very sparse Bailey's drizzle for cinco leches if you are looking for something unique to put on the chalkboard.
Human: Whenever I try making balsamic reduction it tastes smoky/(to my palate) burnt, is this normal? I've tried a few times, and in theory following the instructions (bring vinegar to boil, simmer until thickened haha). Is this just the way balsamic reductions taste or am I doing something wrong? I will admit that I don't really like smoky tastes generally so it's possible I'm just overly sensitive. Assistant: You're burning it. It won't look thick when it's hot. You can judge viscosity by the size of the bubbles as it simmers. The sugar content essentially increases per volume as you reduce away the water. This affects the surface tension creating smaller and smaller bubbles until it's almost foaming. Pull it off before the foaming stage, it'll be significantly more viscous at ambient temperature and even more so from the cooler.	Human: Whenever I try making balsamic reduction it tastes smoky/(to my palate) burnt, is this normal? I've tried a few times, and in theory following the instructions (bring vinegar to boil, simmer until thickened haha). Is this just the way balsamic reductions taste or am I doing something wrong? I will admit that I don't really like smoky tastes generally so it's possible I'm just overly sensitive. Assistant: Not to put too fine a point on it, are you using cheap balsamic?
Human: Is it okay to use eggs from your own chickens in raw recipes like mayonnaise? Is it safer to use store bought eggs in recipes that don't really get cooked like mayonnaise or tiramisu? What about if it gets heated but not boiled (e.g. custard)? Assistant: The main thing /r/culinary has taught me is that people have a lot of anxiety and aversions to food.	Human: Is it okay to use eggs from your own chickens in raw recipes like mayonnaise? Is it safer to use store bought eggs in recipes that don't really get cooked like mayonnaise or tiramisu? What about if it gets heated but not boiled (e.g. custard)? Assistant: As long as the chickens are healthy, you wash the eggs off, and store them properly(if you aren't using them fresh) it shouldn't matter at all. After all, the US and Japan are the only two countries, IIRC, that wash the eggs off before selling them anyway.
Human: Can I use turkey fat to make roux? I made a big pot of turkey stock and I want to make a chowder and I have a ton of turkey fat from the stock I took off the top. Can I use that fat to make a roux? Or is a roux always butter? Thank you very much! Assistant: Everybody here is definitely right, but I would only caution that if you ever want to make a dark roux - say, for gumbo - you'll want to use a boring oil like canola oil, so it doesn't have bits in it that'll burn.	Human: Can I use turkey fat to make roux? I made a big pot of turkey stock and I want to make a chowder and I have a ton of turkey fat from the stock I took off the top. Can I use that fat to make a roux? Or is a roux always butter? Thank you very much! Assistant: No problem my dude. Happy cooking!
Human: What is the best creamy sauce for Filet Mignon? Or any sauce for that matter Assistant: I normally stick to Red Wine "Demi" (cause its normally not traditional demi) but if you really do want a cream sauce, you can saute off some garlic, shallots and mushrooms, deglaze with white wine and then add and reduce some heavy cream. Season at the end (you don't want the salt to become too strong when the sauce reduces) and voila! otherwise go with the bearnaise that was suggested before.	Human: What is the best creamy sauce for Filet Mignon? Or any sauce for that matter Assistant: We do a chardonnay cream sauce at work. It's nothing special, but pretty tasty.
Human: Is it ok to skip the wine when cooking risotto? I have some leftover prawn broth and bought Italian nerone rice (this exact one in fact - https://www.alcenero.com/en/products/category/rice-2/) to cook risotto - it was the only Italian rice available in stores. I’ve searched up recipes for risotto and most seem to call for the addition of wine and also butter (for creaminess). 1) is it ok to skip the wine since I don’t have any and don’t fancy buying a whole bottle just to try to cook a dish 2) is my rice ok for risotto? Wasn’t sure if it would work well compared to the other varieties 3) some recipes call for stirring in the broth, some go with simmering the rice in the broth with lid on. Any idea which would be better? 4) assuming I go with prawns for the dish , any ideas how I can incorporate the prawn heads for even better flavour / creaminess? Sorry I have so many questions! This will be my first time cooking risotto and I really hope it can turn out amazing! Assistant: Wine adds a nice mild acidity, but it is not essential. There are many risottos made in Italy without it. Someone who has no use for 2/3 of a bottle of wine probably isn't going to miss the flavor. Or your could try adding a small hit of lemon juice or vinegar, balsamic or otherwise, to the dish before serving.	Human: Is it ok to skip the wine when cooking risotto? I have some leftover prawn broth and bought Italian nerone rice (this exact one in fact - https://www.alcenero.com/en/products/category/rice-2/) to cook risotto - it was the only Italian rice available in stores. I’ve searched up recipes for risotto and most seem to call for the addition of wine and also butter (for creaminess). 1) is it ok to skip the wine since I don’t have any and don’t fancy buying a whole bottle just to try to cook a dish 2) is my rice ok for risotto? Wasn’t sure if it would work well compared to the other varieties 3) some recipes call for stirring in the broth, some go with simmering the rice in the broth with lid on. Any idea which would be better? 4) assuming I go with prawns for the dish , any ideas how I can incorporate the prawn heads for even better flavour / creaminess? Sorry I have so many questions! This will be my first time cooking risotto and I really hope it can turn out amazing! Assistant: I read “Is it ok to SIP the wine?” I’m like yeah!!!!!!
Human: I made a cupcake yesterday. The top one's a little rough. What do you think that could be the reason? Materials: 2 eggs 1 cup powdered sugar 2 tablespoons melted butter 1/2 cup sunflower oil 1 cup milk 2 cups flour 2 tablespoons cocoa 1 pack of vanilla 1 packet of baking soda Bake for 175 degrees for 20 minutes. Assistant: Use granulated sugar, not powdered sugar for cupcakes. Powdered sugar won't give the cakes the right structure or texture	Human: I made a cupcake yesterday. The top one's a little rough. What do you think that could be the reason? Materials: 2 eggs 1 cup powdered sugar 2 tablespoons melted butter 1/2 cup sunflower oil 1 cup milk 2 cups flour 2 tablespoons cocoa 1 pack of vanilla 1 packet of baking soda Bake for 175 degrees for 20 minutes. Assistant: Photos please?
Human: Making a habanero mignonette. Do you guys recommend red or white wine vinegar? Assistant: For habanero I'd think champagne vinegar. Though technically mignonettes should be using a vinegar and not any acid, I'd also be interested in lime juice.	Human: Making a habanero mignonette. Do you guys recommend red or white wine vinegar? Assistant: Rice wine
Human: Red pepper sauce without cream, for pasta. Hi everyone, I see people giving out loads of great advice on here and wanted your opinion on something. I was planning on making a red pepper sauce tonight to serve with my pasta, but all the recipes recommend using heavy cream. I'm trying to avoid things like this, is there a way to make it a bit less unhealthy by substituting the cream for milk, for example? Or will this ruin the sauce/not work? Many thanks. Assistant: Coconut milk	Human: Red pepper sauce without cream, for pasta. Hi everyone, I see people giving out loads of great advice on here and wanted your opinion on something. I was planning on making a red pepper sauce tonight to serve with my pasta, but all the recipes recommend using heavy cream. I'm trying to avoid things like this, is there a way to make it a bit less unhealthy by substituting the cream for milk, for example? Or will this ruin the sauce/not work? Many thanks. Assistant: Could you try milk and add some flour to thicken the sauce? I'm just guessing here.
Human: If you're not lookin to brown a mirepoix, is there any need to sautee it? Sometimes I see recipes telling you to add your mirepoix to the pan with oil but then say you don't want it to brown, merely to soften. Often this is in the context of a ragu or other sauce. Surely they could soften in the sauce? I would have thought the only point in cooking before adding liquid is to achieve higher temps to facilitate browning? Assistant: Everyone: gives OP actual answers OP: but why?!	Human: If you're not lookin to brown a mirepoix, is there any need to sautee it? Sometimes I see recipes telling you to add your mirepoix to the pan with oil but then say you don't want it to brown, merely to soften. Often this is in the context of a ragu or other sauce. Surely they could soften in the sauce? I would have thought the only point in cooking before adding liquid is to achieve higher temps to facilitate browning? Assistant: I've attempted this and my mire poix never fully softened in the sauce, it was awful. I'm not sure the science behind it, because plant cellulose breaks down in the low 180s (F) so I fully expected it to sweat just fine in the sauce. There is also something to be said about concentrating the flavors of the aromatics independently of the sauce.
Human: How do I cook with hot peppers?! Hi guys, Lately I’ve really loved the taste of spicy food, so much so that I decided to buy some peppers and cook with them. This morning I fried some vegetables with some beef and hot peppers - but when I went to eat, it wasn’t spicy at all. I know the peppers were hot because I took a bite while cutting them. Does frying reduce the capsaicin? I’ve been reading a bit but wanted to get some good advice from the pros! Thanks Assistant: Often in Chinese cooking the peppers ((chilis) are added to the oil on the beginning with the onions and or ginger to infuse the oils with the flavor and heat as capsaicin is fat soluble. May want to try that next time.	Human: How do I cook with hot peppers?! Hi guys, Lately I’ve really loved the taste of spicy food, so much so that I decided to buy some peppers and cook with them. This morning I fried some vegetables with some beef and hot peppers - but when I went to eat, it wasn’t spicy at all. I know the peppers were hot because I took a bite while cutting them. Does frying reduce the capsaicin? I’ve been reading a bit but wanted to get some good advice from the pros! Thanks Assistant: Yes, the longer you cook them the more the heat will reduce. Try tossing some in fresh at the end.
Human: Hot Thai Chili Sauce I was experimenting making a hot sauce out of red and green thai chili peppers. I chopped them up, covered them in salt to allow them to ferment or whatever, and let them sit in an airtight container for about 2 months. The plan was to strain them and shake off most of the salt before blending them with vinegar, but unfortunately I had over salted and didn't realize til I had blended them with vinegar. It's still even kinda gritty with the salt. I added some water in the hopes of diluting out the salt but to no avail. The heat level is perfect, but it's just way too salty. Can I add more peppers to help cut it? Or is it a lost cause? Any suggestions will be greatly appreciated. Assistant: I'd love to try this using frozen habaneros (that have been thawed, obviously) that I have but I have refrained mostly because I'm concerned about contamination (botulism mostly). Is fermentation a fool-proof way to go about doing this kind of sauce?	Human: Hot Thai Chili Sauce I was experimenting making a hot sauce out of red and green thai chili peppers. I chopped them up, covered them in salt to allow them to ferment or whatever, and let them sit in an airtight container for about 2 months. The plan was to strain them and shake off most of the salt before blending them with vinegar, but unfortunately I had over salted and didn't realize til I had blended them with vinegar. It's still even kinda gritty with the salt. I added some water in the hopes of diluting out the salt but to no avail. The heat level is perfect, but it's just way too salty. Can I add more peppers to help cut it? Or is it a lost cause? Any suggestions will be greatly appreciated. Assistant: add some lime or even cut a small piece of the lime and add it to your blender with the Sauce, and yes I do mean adding the whole piece you cut off not just the insides. I'm talking skin and all.
Human: Scrambled eggs for 100 I make breakfast burritos for 100 people weekly. So far I've just been using skillets to cook the eggs then cooling them off before assembling burritos. I've done them in the oven before but they tend to turn greenish. Any ideas or systems you have for speeding this process up without having access to a flattop/plancha. Assistant: Get a deep hotel pan. Put water in it. Put it across 2 burners. Put a shallow hotel pan inside it. Turn the burners on low, pour eggs into the top hotel pan, scramble	Human: Scrambled eggs for 100 I make breakfast burritos for 100 people weekly. So far I've just been using skillets to cook the eggs then cooling them off before assembling burritos. I've done them in the oven before but they tend to turn greenish. Any ideas or systems you have for speeding this process up without having access to a flattop/plancha. Assistant: Greenish is due to overcooking. Try using a lower oven temp or making more of a quiche base, adding lots of cheese and dairy. Then you can chop or break up the quiche when its cooled to more a scrambled consistency.
Human: Lifespan of dried mushrooms (and other weird things)? So I'm helping a friend move, and we're discovering a lot of unopened food in her pantry that we're unclear of the edibility of (in all cases it will less than 5 years, more than ~2). Some of this food was quite pricey and we would rather not throw away if we don't have to. Can anyone help me with the following and whether or not it would still be OK to eat? 1. Dried mushrooms. Unopened but not airtight, porcini and another variety, both from the local fancy mushroom shop. There are LOT of these (~1kg I estimate, which is a lot since they're very light!). She says I can have these and I would love to hear they're OK to eat. Rehydrating instructions on package. 2. Jam. Unopened jars of strawberry jam someone brought back from France. Am assuming these are fine. 3. Katsuobushi/dried bonito flakes - again, unopened. These MAY be airtight (plastic bag packaging, air inside doesn't flow out when squeezed). Probably older than 2 yrs. 3 huge bags of these. 3. Kombu, unopened, not airtight, again over 2 yrs old. 4. Loose leaf tea, unopened, in a tin, not airtight. All of these are dry goods. My friend think I'm being ridiculous and all will be fine, but I've seen bugs in dry goods before and the katsuobushi especially I'm iffy on because it's fish. Thanks for any advice anyone can give. :) Assistant: I personally would use all of it, as long as there were no bugs in it, or no mold on top of the jams. The mushrooms and kombu I’d wash first.	Human: Lifespan of dried mushrooms (and other weird things)? So I'm helping a friend move, and we're discovering a lot of unopened food in her pantry that we're unclear of the edibility of (in all cases it will less than 5 years, more than ~2). Some of this food was quite pricey and we would rather not throw away if we don't have to. Can anyone help me with the following and whether or not it would still be OK to eat? 1. Dried mushrooms. Unopened but not airtight, porcini and another variety, both from the local fancy mushroom shop. There are LOT of these (~1kg I estimate, which is a lot since they're very light!). She says I can have these and I would love to hear they're OK to eat. Rehydrating instructions on package. 2. Jam. Unopened jars of strawberry jam someone brought back from France. Am assuming these are fine. 3. Katsuobushi/dried bonito flakes - again, unopened. These MAY be airtight (plastic bag packaging, air inside doesn't flow out when squeezed). Probably older than 2 yrs. 3 huge bags of these. 3. Kombu, unopened, not airtight, again over 2 yrs old. 4. Loose leaf tea, unopened, in a tin, not airtight. All of these are dry goods. My friend think I'm being ridiculous and all will be fine, but I've seen bugs in dry goods before and the katsuobushi especially I'm iffy on because it's fish. Thanks for any advice anyone can give. :) Assistant: I personally would use 1,2 and 5, they might not be as "potent" maybe so just try it out after giving them a good look over. The others I just dont know anything about because I dont use them because I am not a fan of fish(I know I am having it in ramen which I love though but havent personally used them, btw maybe r/ramen might be a place to ask about some of this. Those people know their stuff)
Human: My fried rice gets worse when I add broccoli I make fried rice about once a week, basically the same each time, except sometimes I use broccoli, and sometimes I use snowpeas. I've noticed consistently that the versions with snowpeas are just so much tastier, and I can't figure out why. I'm generally a big fan of broccoli. Here's my general recipe: - Large flat pan with peanut oil to medium-high eat - Add broccoli-or-snowpeas, onions, garlic, cook for about a minute or two - Add chopped carrots, cook for another minute or two - Push the veggie to one side of the pan and crack in two eggs directly and scramble with the spatula until they are just starting to get done, then mix in with the veggies - Add sliced mushrooms (I may add some more peanut oil to the pan at this point if the pan is going dry) - Add left over rice and break it up. Then add a generous amount of soy sauce and a drizzle of sesame oil. Then mix everything thoroughly and cook for another 3-4 minutes. - Add a drizzle of sriracha just before serving It just seems to taste more... dull with broccoli. My best guess is that it has something to do with oil.. maybe the broccoli is absorbing oil differently than the snow peas are? Any guesses? It's way easier for me to keep good broccoli on hand than the snow peas. Assistant: The america's test kitchen method for stir fry is to brown broccoli for 30 seconds, pour in 1/3c water, cover, and let steam for 2 minutes. Then remove from pan and mix in at the end.	Human: My fried rice gets worse when I add broccoli I make fried rice about once a week, basically the same each time, except sometimes I use broccoli, and sometimes I use snowpeas. I've noticed consistently that the versions with snowpeas are just so much tastier, and I can't figure out why. I'm generally a big fan of broccoli. Here's my general recipe: - Large flat pan with peanut oil to medium-high eat - Add broccoli-or-snowpeas, onions, garlic, cook for about a minute or two - Add chopped carrots, cook for another minute or two - Push the veggie to one side of the pan and crack in two eggs directly and scramble with the spatula until they are just starting to get done, then mix in with the veggies - Add sliced mushrooms (I may add some more peanut oil to the pan at this point if the pan is going dry) - Add left over rice and break it up. Then add a generous amount of soy sauce and a drizzle of sesame oil. Then mix everything thoroughly and cook for another 3-4 minutes. - Add a drizzle of sriracha just before serving It just seems to taste more... dull with broccoli. My best guess is that it has something to do with oil.. maybe the broccoli is absorbing oil differently than the snow peas are? Any guesses? It's way easier for me to keep good broccoli on hand than the snow peas. Assistant: Green peas. Or Chinese broccoli greens. Use a wok. Add fish sauce. Toss sriracha (or leave on table as condiment)
Human: Any interest in strawberry & sour cream shakes? Has anyone had a shake made with sour cream? Growing up in Poland this was how my family always made shakes. I made one for my husband, he was surprised and appaled by it. A few weeks later my mom came over and also made the same shake, and he had the same reaction. Is this normal? Is this only a Polish thing or just my family? Assistant: Some of my grandma's family is from Poland and this is similar to a treat she would share with me. We would dip strawberries in sour cream and then dip that in a little brown sugar. I thought it was so completely strange but it's delicious. I am in America and can never get anyone I know to try this lol.	Human: Any interest in strawberry & sour cream shakes? Has anyone had a shake made with sour cream? Growing up in Poland this was how my family always made shakes. I made one for my husband, he was surprised and appaled by it. A few weeks later my mom came over and also made the same shake, and he had the same reaction. Is this normal? Is this only a Polish thing or just my family? Assistant: Never had it but I would try it! But I’m polish AF Born and raised in USA but a polish family🤷🏻‍♂️🤷🏻‍♂️😂😂😂
Human: Tips for flipping pancakes/crepe/okonomiyaki/jeon/etc.? I always end up tearing them apart Assistant: You have to be confident when you flip. If you do it too slow and second guess yourself, you're gonna fuck up	Human: Tips for flipping pancakes/crepe/okonomiyaki/jeon/etc.? I always end up tearing them apart Assistant: There are maany good videos on youtube of people flipping crepes. Large spatula, well seasoned surface, speed and a good batter that holds together. If you lift with a spatula, make sure it is parallel to the cooking surface when lifting the crepe, never vertical or it will tear the crepe like a knife. source: owned crepe cart and restaurant for 8 years.
Human: Is it possible to infuse flavours into Chocolate ganache? is it possible to infuse other flavours into a chocolate ganache? if so how would i go about doing that and what would be some recommendations to get an orange flavour into it? thanks! Assistant: Yes you can infuse flavours to your ganache. To get the orange flavour, zest the orange in the cream, bring to a boil, turn off the heat and let it infuse for 15 minutes, bring it back to the boil and strain it over your chocolate.	Human: Is it possible to infuse flavours into Chocolate ganache? is it possible to infuse other flavours into a chocolate ganache? if so how would i go about doing that and what would be some recommendations to get an orange flavour into it? thanks! Assistant: don't listen to me but i would try zesting an orange into it. i think squeezing juice into it would throw off consistency. by no means am i sure if it would work but that's my two cents
Human: What exactly is it that makes mayonnaise thicken? Attempted Kenji's Two Minute Aioli with an immersion blender in a cup the size of the immersion blender head. It resulted in a thin, liquidy mixture. Tried to fix it by blending an egg first then adding the mixture, which would not thicken. Tried the second troubleshooting recommendation here and it also did not thicken. So what is it that actually causes mayonnaise to thicken? Does the egg alone thicken when blended? When the oil is emulsified into the egg at the right pace? Any other interactions with ingredients? I find a lot of conflicting information when I try to search for this. Assistant: Another thing nobody has mentioned, using egg yolk vs whole egg. Doesn’t specify in the recipe but I would use just the yolk for best results. I’ve never used the whites but I’ve heard of other people doing it.	Human: What exactly is it that makes mayonnaise thicken? Attempted Kenji's Two Minute Aioli with an immersion blender in a cup the size of the immersion blender head. It resulted in a thin, liquidy mixture. Tried to fix it by blending an egg first then adding the mixture, which would not thicken. Tried the second troubleshooting recommendation here and it also did not thicken. So what is it that actually causes mayonnaise to thicken? Does the egg alone thicken when blended? When the oil is emulsified into the egg at the right pace? Any other interactions with ingredients? I find a lot of conflicting information when I try to search for this. Assistant: I use a 1 egg yolk. I tablespoon of vinegar. 1 cup of oil ratio. But I make it in a food processor.
Human: Pulled pork creation I'm going to make an amazing pulled pork recipe I've tried before. The next day, I'm invited to a party where we have to bring finger food. I was thinking of making puff pastry rolls or tiny empanadas with the pulled pork leftovers. Any ideas on how I could make these? What kind of pastry? Or better ideas on how to make bites with the leftover pork? Thanks! Assistant: Get some Hawaiian rolls and do sliders.	Human: Pulled pork creation I'm going to make an amazing pulled pork recipe I've tried before. The next day, I'm invited to a party where we have to bring finger food. I was thinking of making puff pastry rolls or tiny empanadas with the pulled pork leftovers. Any ideas on how I could make these? What kind of pastry? Or better ideas on how to make bites with the leftover pork? Thanks! Assistant: Tamales.
Human: Cooking a Beef Butt Tenderloin They were on sale at my grocery store and I thought I'd give this cut a try this weekend. I tried googling it and there wasn't many recipes. Would roasting it in a Dutch Oven be OK or should I prepare it some other way? I've never prepared it before and was wondering if I could get some tips. It's just over 3lbs. Assistant: You can trim it of fat and silverskin if it isn't already and turn it into filets, tournedos or Chateaubriand. or you can just do the whole thing at once http://thepioneerwoman.com/cooking/2007/07/roasted_beef_te/	Human: Cooking a Beef Butt Tenderloin They were on sale at my grocery store and I thought I'd give this cut a try this weekend. I tried googling it and there wasn't many recipes. Would roasting it in a Dutch Oven be OK or should I prepare it some other way? I've never prepared it before and was wondering if I could get some tips. It's just over 3lbs. Assistant: Do this
Human: What fat to use for Confit? For Thanksgiving this year, I would like to make chicken confit, but duck fat is out of my price range. Can I use another type of fat? Also can I confit a whole chicken, or should I stick to just the dark meat? Thanks! Assistant: If you have access to a waterbath you can confit somting in about 100ml of fat within a sous vied bag. Also please remember to salt your protien items before you confit them. Confit also can refere to cooking items at similar temperatures in a suggar syrup. To confit a duck chicken or turkey i would spatchkock, then brine it to 0.5% salt content(this takes about 1 day per inch of thickness or 1hr/mm), after this i wuld sous vied it at about 80C with some aromatics herbs & alcohol.	Human: What fat to use for Confit? For Thanksgiving this year, I would like to make chicken confit, but duck fat is out of my price range. Can I use another type of fat? Also can I confit a whole chicken, or should I stick to just the dark meat? Thanks! Assistant: Agree with the previous posters in that any fat will do. Make it a bit sexier by adding wherever aromats make sense with what you're doing, and give the legs a cure before (5 hours in 60/40 salt/sugar) should do the trick
Human: I'm looking to grow a curry garden I love curry. Although I mostly like Thai and Japanese style curries. But I'm always looking to try new dishes and recipes. My family has a good simple Tuna Curry recipe that uses standard curry powder. I am working on a huge food project growing fruits, vegetables, and spices from all over the world. Right now I have over 200 species of edibles, with maybe half that in good production. Ill be adding more Californian, Chilean, South African, and SW Australian plants next year. I want to have a specific area for curry spices. I'm in Central California so I can grow Fennel, Mustard, Saflower, Chives, Basil and Coriander very well. Lemongrass over winters here. I don't think ginger, galangal, or Turmeric would grow here. I also am working on growing more Native edibles and experimenting with their flavors. So, what would you add to round out the flavors for curry powder and curry pastes? I know it's a wide open question and topic, but I appreciate any inpurlt or questions. I apologize if I am breaking or bending any rules. Thank you very much. Assistant: Limes, kaffir limes for the leaves, and lemongrass. Galangal might be ok! Also a curry leaf tree for south Asian food.	Human: I'm looking to grow a curry garden I love curry. Although I mostly like Thai and Japanese style curries. But I'm always looking to try new dishes and recipes. My family has a good simple Tuna Curry recipe that uses standard curry powder. I am working on a huge food project growing fruits, vegetables, and spices from all over the world. Right now I have over 200 species of edibles, with maybe half that in good production. Ill be adding more Californian, Chilean, South African, and SW Australian plants next year. I want to have a specific area for curry spices. I'm in Central California so I can grow Fennel, Mustard, Saflower, Chives, Basil and Coriander very well. Lemongrass over winters here. I don't think ginger, galangal, or Turmeric would grow here. I also am working on growing more Native edibles and experimenting with their flavors. So, what would you add to round out the flavors for curry powder and curry pastes? I know it's a wide open question and topic, but I appreciate any inpurlt or questions. I apologize if I am breaking or bending any rules. Thank you very much. Assistant: It won't cost much to give the ginger etc a go, just buy some at the supermarket and stick it in the ground.
Human: whats that layered cake called? i've seen a cake which is baked in small layers, so once the layer forms a dark crust, theres more batter poured over it and baked in the same manner over and over again until the whole pan is done. the end result looks like a multi layered dark and light (sort of marbled? but perfectly straight?) but its completely uniform. almost like zebra cake but without any addition of color, its just one batter baked in intervals. i have no idea what its called or what method of baking this is. is anyone familiar? Assistant: Russian honey cake has layers galore. It probably is not what you are referring to but look it up, sooo many layers. I think what you are referring to is baumkuchen which translates to tree cake.	Human: whats that layered cake called? i've seen a cake which is baked in small layers, so once the layer forms a dark crust, theres more batter poured over it and baked in the same manner over and over again until the whole pan is done. the end result looks like a multi layered dark and light (sort of marbled? but perfectly straight?) but its completely uniform. almost like zebra cake but without any addition of color, its just one batter baked in intervals. i have no idea what its called or what method of baking this is. is anyone familiar? Assistant: Ah yes. The good old šakotis
Human: Is there such thing as 'illegal' restaurants or meals that chef's use methods or ingredients not FDA approved? I was watching Mind of a Chef and David Chang was mentioned cooking over open coals (or some form of) was illegal in New York. Do Chef's ever leave their restaurant and practice these techniques for profit under the radar? For example, you don't see medium rare chicken in America however it is common in Japan. I'm assuming the rules are so because the average chef can harm someone if not done properly, but masters can responsibly perform these tasks. Assistant: Shark fin has been banned in much of California, but you can still get it in a lot of restaurants under werid names like 'essence of shark' or it'll be on the Mandarin only menu.	Human: Is there such thing as 'illegal' restaurants or meals that chef's use methods or ingredients not FDA approved? I was watching Mind of a Chef and David Chang was mentioned cooking over open coals (or some form of) was illegal in New York. Do Chef's ever leave their restaurant and practice these techniques for profit under the radar? For example, you don't see medium rare chicken in America however it is common in Japan. I'm assuming the rules are so because the average chef can harm someone if not done properly, but masters can responsibly perform these tasks. Assistant: Specific to the Mind of a Chef episode, I believe he's referring to the fact that you need proper ventilation to cook over open goals, which is very hard to achieve in nyc. Many of the 'real' bbq places have had this problem.
Human: Bizarre chicken texture- why? So I’m not a chef or anything but I’ve cooked nearly every meal my wife and I have eaten in the last 15 years. Due to our tastes usually this is chicken breast 3-4 times a week. Usually I will buy a 5kg pack from the supermarket or the local butchers, split it into portions, and freeze what I won’t be using that week to defrost and cook later in the month. Due to the cost of living crisis the price of chicken breast has gone through the roof (was £20 for 5kg a year ago, now £26 for 4kg) so I decided to look for an alternative. I’ve been buying all my red meat direct from an abattoir for years now but they don’t do chicken. In the same complex (New Smithfield Market in Manchester) there is another supplier that does do chicken, although mainly it’s fish. The butchers shops and restaurants buy directly from NSM so everything is in bulk. I bought 10kg chicken breast for £27 and was happy. The only issue was despite being killed that morning it had been frozen. I transferred to my freezer in portions and defrosted a portion which I fried. The texture was weird- my cooking method was no different to normal but the chicken tasted excessively watery and broke up extremely easily. I probably shouldn’t but I ate it anyway and neither of us suffered any ill effect. A few days later I defrosted another portion (I always defrost by placing in the fridge for 24hrs) and this time baked it. Exactly the same weird texture but again I didn’t shit myself to death. Why is this chicken so odd, is there a better way to cook it? Note I’m in the UK so it’s not been chlorine washed or anything like that. Assistant: Could be all kinds of things, but usually that means it's been injected with saline. It pumps up the weight but also means that you have watery chicken. Most companies have always done that at least a little bit, especially if they're going to freeze it to keep it juicy. But since the pandemic I've noticed some brands are turning their chickens into water balloons. In the case of chicken breast inflation is literal.	Human: Bizarre chicken texture- why? So I’m not a chef or anything but I’ve cooked nearly every meal my wife and I have eaten in the last 15 years. Due to our tastes usually this is chicken breast 3-4 times a week. Usually I will buy a 5kg pack from the supermarket or the local butchers, split it into portions, and freeze what I won’t be using that week to defrost and cook later in the month. Due to the cost of living crisis the price of chicken breast has gone through the roof (was £20 for 5kg a year ago, now £26 for 4kg) so I decided to look for an alternative. I’ve been buying all my red meat direct from an abattoir for years now but they don’t do chicken. In the same complex (New Smithfield Market in Manchester) there is another supplier that does do chicken, although mainly it’s fish. The butchers shops and restaurants buy directly from NSM so everything is in bulk. I bought 10kg chicken breast for £27 and was happy. The only issue was despite being killed that morning it had been frozen. I transferred to my freezer in portions and defrosted a portion which I fried. The texture was weird- my cooking method was no different to normal but the chicken tasted excessively watery and broke up extremely easily. I probably shouldn’t but I ate it anyway and neither of us suffered any ill effect. A few days later I defrosted another portion (I always defrost by placing in the fridge for 24hrs) and this time baked it. Exactly the same weird texture but again I didn’t shit myself to death. Why is this chicken so odd, is there a better way to cook it? Note I’m in the UK so it’s not been chlorine washed or anything like that. Assistant: Can you describe the weird texture a bit more? There are a few genetic defects becoming more and more common in mass-produced chickens that negatively affect texture.
Human: Knife Recommendation for Breaking Down Large Fish A buddy of mine has been taking me fishing quite a bit and I want to get him (and myself) a good knife for breaking down a large fish (15+ lbs). Was thinking a good fillet knife is the way to go. Looking for some tips from any pros on either good fillet knives or other tools that may work well for this task. Assistant: Finally an excuse to get a Maguro bōchō!	Human: Knife Recommendation for Breaking Down Large Fish A buddy of mine has been taking me fishing quite a bit and I want to get him (and myself) a good knife for breaking down a large fish (15+ lbs). Was thinking a good fillet knife is the way to go. Looking for some tips from any pros on either good fillet knives or other tools that may work well for this task. Assistant: I'm not in the culinary world, but I do catch and clean a lot of fish in my personal time. A fillet knife is the correct tool. I would look for something with a 7-8" narrow flexible blade and a handle that can be sanitized. There are some good reasonably priced options from Dexter and Victorinox.
Human: Substitutions for jarred salted shrimp? Hi there, I am trying to make the Momofuku Nappa Cabbage Kimchi. However, I am having a tough time finding "jarred salted shrimp". What is something I could substitute for this ingredient? Assistant: Paging /u/lovelylayout	Human: Substitutions for jarred salted shrimp? Hi there, I am trying to make the Momofuku Nappa Cabbage Kimchi. However, I am having a tough time finding "jarred salted shrimp". What is something I could substitute for this ingredient? Assistant: assuming you dont have any other dried seafood products lying around, fish sauce would work in a pinch.
Human: When is the best time to season burger patties? I'm grinding a bunch of chuck/sirloin for burger patties for a party this weekend, I'm going to be freezing the patties until the party and I was wondering when the best time to season the patties was and if it was okay to add salt/pepper while I'm mixing the beef with the egg yolk or if I should season them just before cooking. Assistant: The best hamburgers are the ones that have minimal mixing. Grind the meat, then form the patties with as little handling as possible. Right before they go on the grill, sprinkle them with salt and pepper.	Human: When is the best time to season burger patties? I'm grinding a bunch of chuck/sirloin for burger patties for a party this weekend, I'm going to be freezing the patties until the party and I was wondering when the best time to season the patties was and if it was okay to add salt/pepper while I'm mixing the beef with the egg yolk or if I should season them just before cooking. Assistant: Don't use the egg at all. Personally, I prefer a quick hit of some season salt just before going on the grill. Some people prefer to fold their spices into the meat but I think that the salt being inside of the meat actually absorbs some of those good beef juices.
Human: Types of sausages I've been exploring more Irish, Welsh, and English cooking lately and a lot of recipes call for sausage but don't specify what kind. I live in the northeast US and have access to sweet/hot Italian sausages, chorizo, andoullie, breakfast, and occasionally Chinese style sausage. Would any of these be close to your standard British sausage and if not what should I look for? Assistant: Traditional British sausages have rusk - hard, crumbled dried bread - added. It was originally used post war to stretch the meat and absorb and keep the fat (calories) in the sausages when cooking. The texture and taste is completely different to american sausage.	Human: Types of sausages I've been exploring more Irish, Welsh, and English cooking lately and a lot of recipes call for sausage but don't specify what kind. I live in the northeast US and have access to sweet/hot Italian sausages, chorizo, andoullie, breakfast, and occasionally Chinese style sausage. Would any of these be close to your standard British sausage and if not what should I look for? Assistant: Are you talking about bangers? If so they sell Irish bangers at Trader Joe's. If you're talking about blood pudding I don't know where to buy that. It's not too popular in the US and there's nothing like it that I know of except for some Cajun style sausages that use blood but then they have all those Cajun spices in them and so they're nothing like the UK version.
Human: Is my pan ruined? Pic of pan I cooked bacon and coated it with sugar. After i finished, burnt sugar was stuck on a part if it then i went to google and searched how to solve it. So i put vinegar on it and let it boil for a couple of minutes, it boiled down completely so i put more, after a couple more minutes i then let it rest for another couple of minutes then washed the pan and saw it like this. Assistant: Add some water and slowly bring up the temperature, it should begin to melt. Then add a few drops dishwashing liquid and wash out.	Human: Is my pan ruined? Pic of pan I cooked bacon and coated it with sugar. After i finished, burnt sugar was stuck on a part if it then i went to google and searched how to solve it. So i put vinegar on it and let it boil for a couple of minutes, it boiled down completely so i put more, after a couple more minutes i then let it rest for another couple of minutes then washed the pan and saw it like this. Assistant: I agree with u/Gourmetnyc. Any time I cook sugar (making caramel, sugar coating something, etc.), I put some water in the cooled pan and put back on a low to medium heat to dissolve the cooked sugar. Then I pour the hot sugar-water down the sink and clean using my normal method. It generally works very easily.
Human: Help with garlic sauce. So lately I have been trying to make Lebaneese garlic sauce like you find at places like Zankou Chicken. The first time I made it, it came out great. I might have used a little to much lemon juice but the flavor was good and the texture was good. Since then I have tried making it twice and both times it came out like a liquid instead of thickening up after blending like it did the first time. Any ideas what I could be doing wrong? I'm using an immersion blender and following the directions as closely as possible. Thanks Assistant: I don't know your recipe, but I often make Aioli without eggs (just garlic, olive oil, salt and lemon juice). I can only get a good emulsion when I start out with just the garlic (no lemon juice) and then add just one drop of olive oil. Then I mix it in really well, then add three drops, mix them in, ten drops, one teaspoon, etc. I add the lemon juice only after I've added all the olive oil I was going to use.	Human: Help with garlic sauce. So lately I have been trying to make Lebaneese garlic sauce like you find at places like Zankou Chicken. The first time I made it, it came out great. I might have used a little to much lemon juice but the flavor was good and the texture was good. Since then I have tried making it twice and both times it came out like a liquid instead of thickening up after blending like it did the first time. Any ideas what I could be doing wrong? I'm using an immersion blender and following the directions as closely as possible. Thanks Assistant: You can add a few teaspoons of instant potato flakes to make it thicker. I love this stuff.
Human: Uses for hard boiled eggs I just received 18 hard boiled eggs and I have no clue what to do with them. Eating all of them plain is getting too repetitive and I already have a full tray of deviled eggs as well. Does anyone know any recipes that I can incorporate these eggs into? Any advice would be great! Note: I'm a college student in a rental house. So while I have full kitchen my supplies are some what limited. Assistant: Chopped egg in salads and pastas are good and easy. I know you are sick of deviled eggs but I make one in which you mix ranch powder,mayo, egg yolks chopped Cooked bacon and peas. Also one that is chopped cooked bacon green onions the egg yoked mayo and siracha cock sauce.	Human: Uses for hard boiled eggs I just received 18 hard boiled eggs and I have no clue what to do with them. Eating all of them plain is getting too repetitive and I already have a full tray of deviled eggs as well. Does anyone know any recipes that I can incorporate these eggs into? Any advice would be great! Note: I'm a college student in a rental house. So while I have full kitchen my supplies are some what limited. Assistant: I actually just posted this link in another thread. The Scotch Egg.
Human: Are there common things we should be actively avoiding eating in veggies/fruits/meats? I am wondering the danger of eating a 'mushy' part of a strawberry, eating a garlic with a green stem, or finding a knot in the center of a potato. Are there things we should be looking out for on common foods that are potentially dangerous? Thank you. Assistant: Green skin on potatoes is toxic. It won't kill you, but can give you an upset stomach. Solanine. http://en.wikipedia.org/wiki/Solanine#Solanine_in_potatoes	Human: Are there common things we should be actively avoiding eating in veggies/fruits/meats? I am wondering the danger of eating a 'mushy' part of a strawberry, eating a garlic with a green stem, or finding a knot in the center of a potato. Are there things we should be looking out for on common foods that are potentially dangerous? Thank you. Assistant: This is a pretty broad question as just about every food has a shelf life and varying degrees of safety based on the level of spoilage, you could literally write a book on it. In general if something seems off or questionable it is probably best to pass on eating it. Most of the times it will only effect the quality but there are times when it can make you sick and or worse.
Human: I found ovenware that I've never seen before. Can someone help identify this? My friend's aunt passed away in March, and we were cleaning our her house when we found this. I'm not really sure what it is? I've tried Googling like crazy but I can't seem to find anything. Is it worth keeping around? https://imgur.com/a/uLqMVVC Assistant: Vintage Aluminum Super Maid Cookware Folding Hinged Flip Omelet Egg Fish Pan	Human: I found ovenware that I've never seen before. Can someone help identify this? My friend's aunt passed away in March, and we were cleaning our her house when we found this. I'm not really sure what it is? I've tried Googling like crazy but I can't seem to find anything. Is it worth keeping around? https://imgur.com/a/uLqMVVC Assistant: I have one of these in my Camping gear. It was my Great Aunt’s originally. I’m pretty sure it was always camping cookware. It’s always been called the egg cooker, but I mostly use it for bannock. It’s been in the family for at least 50 years.
Human: Indian curries - Why is oil separation considered a good thing? As title. I've read that the oil separation means that the curry has been cooked enough, and that it is a good thing. Some restaurants even put oil at the end of cooking to simulate the effect of the oil separation. But why? Is there any cultural significance or any technical or scientific reasoning to why oil separation is actually good? Personally, between separation and being emulsified, I would choose to have curries that are emulsified. Assistant: The same for Thai curries.	Human: Indian curries - Why is oil separation considered a good thing? As title. I've read that the oil separation means that the curry has been cooked enough, and that it is a good thing. Some restaurants even put oil at the end of cooking to simulate the effect of the oil separation. But why? Is there any cultural significance or any technical or scientific reasoning to why oil separation is actually good? Personally, between separation and being emulsified, I would choose to have curries that are emulsified. Assistant: I think it's just a cultural idiosyncrasy that doesn't mean anything, like how different cultures expect a cheeseburger to arrive or whether you drink milk from cartons on bags. They cook it until the oil separates. I cook Indian food for less time because I don't like the floating oil. It changes nothing.
Human: London Broil turned out dry. Suggestions? I seared a 2lb London Broil in my cast iron skillet for 2 minutes each side, then let it rest for 5 min before slicing it into chunks and putting it in the slow cooker on low for 4.5 hours and high for 1.5 (after the low heat portion it was still undercooked) with .5 cup of beef broth and various spices. It shredded pretty easily with two forks but the consistency is a bit dry. Any tips on how to improve it? I normally use chuck roast for the same purpose but all I had at the time was london broil. Assistant: Can't believe I have to say this - London Broil isn't a cut of beef, it's a cooking technique. A number of very different cuts can be labeled London Broil. Buy a labeled cut of beef which is specific for your recipe. In your case you want chuck roast (which I see you usually have). If the proper cut is used for London broil then it's going to be more in the steak/flank family of beef, designed to be... broiled. This means a short, hot cook to a rare/medium rare doneness.	Human: London Broil turned out dry. Suggestions? I seared a 2lb London Broil in my cast iron skillet for 2 minutes each side, then let it rest for 5 min before slicing it into chunks and putting it in the slow cooker on low for 4.5 hours and high for 1.5 (after the low heat portion it was still undercooked) with .5 cup of beef broth and various spices. It shredded pretty easily with two forks but the consistency is a bit dry. Any tips on how to improve it? I normally use chuck roast for the same purpose but all I had at the time was london broil. Assistant: Sear it the same, then stick it in the oven for 5 minutes.
Human: Why is Grape so bad for baking? I honestly can't think of any baked goods with a strong grape flavor. Nobody makes grape pies. Grape-rhubarb tarts. Brownies with grape icing? Is it something about the chemistry of grapes, or am I just flat out wrong? Assistant: Brie and grape pizza is a popular combo.	Human: Why is Grape so bad for baking? I honestly can't think of any baked goods with a strong grape flavor. Nobody makes grape pies. Grape-rhubarb tarts. Brownies with grape icing? Is it something about the chemistry of grapes, or am I just flat out wrong? Assistant: Oh man, do I have a delicious grape recipe for you: https://www.seriouseats.com/recipes/2014/05/olive-oil-cake-roasted-grapes-chocolate-ganahce-recipe.html
Human: Dashi stock without Kombu seaweed? I live in Australia and there seems to be import restrictions on kombu from 2011 due to high iodine levels and some other reasons. What i'd like to know, is if there is a way to make dashi stock from scratch, with some kind of substitute? I have tried dashi stock powder, but the only brand I could find has msg in it and leaves a nasty aftertaste. Assistant: FYI, the reason kombu is used in dashi is because of its glutamates. I think trying to avoid MSG is the wrong approach unless you're on a low-sodium diet.	Human: Dashi stock without Kombu seaweed? I live in Australia and there seems to be import restrictions on kombu from 2011 due to high iodine levels and some other reasons. What i'd like to know, is if there is a way to make dashi stock from scratch, with some kind of substitute? I have tried dashi stock powder, but the only brand I could find has msg in it and leaves a nasty aftertaste. Assistant: If you make it with katsuobushi you don't necessarily need the kombu. http://www.japanesecooking101.com/dashi-fish-broth-recipe/
Human: Steak: What am I doing wrong? Before, I salt at room temperature for 45 minutes. I lightly brush with oil. After, I rest it on a warm plate tented with tin foil for 5 minutes. I cut against the grain. During, it goes on cast iron. It gets the hot-butter-and-herbs treatment. It comes out... disappointing. I never really get that crust. Sure, it's a bit darker, but it's more of a gray, and it doesn't have that nice crispy quality to it. It seems that it's always under-cooked or over-cooked; I use a probe and take it off at 125F with the understanding that it will continue to cook up to about 130F, but I never get that juicy, buttery inside. It's either chewy or tough, but never tender. So, the question is, what am I missing? What information are you missing in order to help? Thanks! Assistant: When you rest it tented you are steaming off the crust.	Human: Steak: What am I doing wrong? Before, I salt at room temperature for 45 minutes. I lightly brush with oil. After, I rest it on a warm plate tented with tin foil for 5 minutes. I cut against the grain. During, it goes on cast iron. It gets the hot-butter-and-herbs treatment. It comes out... disappointing. I never really get that crust. Sure, it's a bit darker, but it's more of a gray, and it doesn't have that nice crispy quality to it. It seems that it's always under-cooked or over-cooked; I use a probe and take it off at 125F with the understanding that it will continue to cook up to about 130F, but I never get that juicy, buttery inside. It's either chewy or tough, but never tender. So, the question is, what am I missing? What information are you missing in order to help? Thanks! Assistant: What cut are you using? And how hot is your pan? Have you tried searing it on the outside and finishing in the oven? I salt just before I put it in the pan, after it's at room temp. I don't use oil. I put butter in the pan and get it so hot that it's smoking (yes, I routinely set off the smoke detector). When it's done resting, I don't cut it into bite sized pieces; I just serve as-is and eat. It's possible that my results are also not what you'd be looking for, but I think my steaks are damn tasty.