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Human: Making honey into hard candy, what temperature do I need to heat the honey to? I was making this recipe last night, and although the results were delicious, the end product ended up having a taffy like consistency instead of breaking into shards like brittle. I am guessing this is because I didn’t heat the honey enough in the “bring the honey to a boil” step. I have a thermometer, so what temperature do I need to get the honey to in order to get brittle like candy? Assistant: I am a beekeeper. Honey does not make good hard candy. Think about a bit o honey. Those are about as hard as you can make it. I make candy of all sorts, for many years .
Human: Making honey into hard candy, what temperature do I need to heat the honey to? I was making this recipe last night, and although the results were delicious, the end product ended up having a taffy like consistency instead of breaking into shards like brittle. I am guessing this is because I didn’t heat the honey enough in the “bring the honey to a boil” step. I have a thermometer, so what temperature do I need to get the honey to in order to get brittle like candy? Assistant: I don't think your issue is so much temperature. I bet you your candy is still malleable because there is more water in it then you wanted. I bet if you boil for longer rather than hotter you should have better results. Although getting a candy thermometer wouldn't hurt.
Human: What would happen if I crack an egg into a deep fryer (hot, obviously)? Assistant: I dunno, ask the egg master.
Human: What would happen if I crack an egg into a deep fryer (hot, obviously)? Assistant: I think there's an Indonesian dish that is a deep fried egg. They beat the egg first, then they slowly pour into a pot of swirling oil so it hardens into a spiral. I'm on my phone so I'll see if I can find out what it is when I get on a computer.
Human: What makes homemade soft cheeses (ricotta, mascarpone) turn out with a grainy texture instead of a creamy one? 500ml cream, 2tbsp lemon juice. Heat it, add juice, whisk for 10 minutes. Sieve through cheesecloth. Half of the cream ended up in the bottom (didn't look like whey at all). The other half that stayed up tasted like grainy mascarpone. Not the creamy texture you want. What makes soft cheeses grainy? How can you prevent that and maximize creaminess? Assistant: You shouldn't use acidic liquids to curdle the milk, you should use lactic bacteria. It will yield a much creamier consistency. You can also use a small amount of rennet. This recipe looks good.
Human: What makes homemade soft cheeses (ricotta, mascarpone) turn out with a grainy texture instead of a creamy one? 500ml cream, 2tbsp lemon juice. Heat it, add juice, whisk for 10 minutes. Sieve through cheesecloth. Half of the cream ended up in the bottom (didn't look like whey at all). The other half that stayed up tasted like grainy mascarpone. Not the creamy texture you want. What makes soft cheeses grainy? How can you prevent that and maximize creaminess? Assistant: What recipe did you use? It’s hard to tell what may have gone wrong without more information.
Human: Is it best to make a cake a few hours before serving or the night before? Is there much a difference? My girlfriends birthday is coming up and I’m making marble cake! I plan to do a good amount of cooking for her birthday dinner or her birthday and was thinking about making the cake a night before but wasn’t sure the best approach. Thank you! Assistant: i'd recommend making it the night before. cakes have a tendency to get better over night/more moist. also, should you have a baking mishap, you can just make it again and not have to stress about time
Human: Is it best to make a cake a few hours before serving or the night before? Is there much a difference? My girlfriends birthday is coming up and I’m making marble cake! I plan to do a good amount of cooking for her birthday dinner or her birthday and was thinking about making the cake a night before but wasn’t sure the best approach. Thank you! Assistant: Depends on the cake but not a big difference if you wrap it well the night before. Trick is keeping it as airtight as possible.
Human: Is there any way to keep all the flavor of horseradish/wasabi/mustard but minimize the nostril-burning and eye-watering sensations? The flavor of horseradish is so addictive on roast beef au jus...I would just prefer not to get bloodshot eyes and a drippy nose while eating it. Is there a way to separate these sensations, or are they inextricably linked? Assistant: Roll it flat on a cutting board. That will effectively render it useless once its been oxidized. Adjust time to taste.
Human: Is there any way to keep all the flavor of horseradish/wasabi/mustard but minimize the nostril-burning and eye-watering sensations? The flavor of horseradish is so addictive on roast beef au jus...I would just prefer not to get bloodshot eyes and a drippy nose while eating it. Is there a way to separate these sensations, or are they inextricably linked? Assistant: A tiny bit of sugar might help, too. But really, just a tiny, tiny bit. Beef doesn't like sweet the same way pork might.
Human: Cooking a 5 course (almost) vegetarian meal for 7 people in 3 weeks, would love some menu feedback and tips So in 3 weeks exactly it's my mums 50th birthday and she's asked me to cook a meal for 7 people. I've been thinking about the menu for quite a while and I think I've finally decided on what I want to serve. I'd really appreciate some tips and critique on the menu. 1.**Grilled Asparagus with a shallot and lemon Mayo. (Salty)** I was going to grill the Asparagus after covering them in olive oil and salt, and possibly have a little aged Balsamic vinegar on the plates too but I'm concerned it could be too much acidity with the lemon mayo too. What oil should I use for the Mayo? I've tried Olive oil but found it's flavour was too strong and became quite dominant. 2.**Prawn Cocktail. (Salty/Savoury)** I was planning serving it in a whole lettuce leaf (Iceberg,Little Gem or Romaine) rather than in a bowl with some Smoked Salmon on the bottom, then prawns, cucumber, tomatoes, Marie rose sauce, lemon zest and some smoked paprika. This one isn't too much of a concern for me, my only real question is whether I can separate some of the mayo from the first course before adding the shallots and lemon to use in the Marie Rose sauce. 3.**Tagliatelle aglio e olio. (Savoury)** I've been wanting to make my own pasta for ages and this has finally given me a reason to try it. This was originally going to be Spinach and Ricotta Ravioli, however it was taking my too much time to prepare enough for 2 people let alone 7! I also tried a varient where I had spaghetti cooking in the spinach and ricotta mix but it ended up being a texturless mess. I tried this out yesterday and was pretty happy with it as the pasta was more prominent in the dish and I think freshly made pasta should be the star of the show in this dish. 4.**2 Hasselback potatoes, one of top of a pea puree and ricotta, the other on caramelized onions and goats cheese. (Savoury/Sweet)** I was going to cook the potatoes in Olive Oil and Butter to make sure they are crispy on the outside and soft in the middle. I wanted this dish as a savoury/sweet transition from the pasta to the desert. Should I just have one of these (I'd drop the onion and goats cheese one if I was doing just one) Rather than a potential clash of flavours between the two bases? 5.**Mango and Passionfruit Cheesecake with a Passionfruit sorbet. (Sweet)** This is the part I'm most concerned about as I've never made a cheesecake and I tried to make sorbet last weekend but it mostly just turned into ice. I was going to make them in Chefs rings as I don't have a Springform pan, but If there are any techniques or recipes that could be recommended to make this successful that would be great, going for a practise run tomorrow. The main issue with the sorbet is that I don't have an Ice Cream machine to make it which obviously makes it more difficult, but they were ablo making sorbets way before ice cream machines were invented so there must be a reliable way! **General questions:** How much of this can I prepare beforehand and when? Is there anything I should/shouldn't be including? How long should I leave between each dish? Any other tips/recommendation/suggestion would be greatly appreciated. This turned out to be a much longer post than expected so thank you for your time to read it. Assistant: The menu feels quite carb heavy for me. Pasta AND potatoes? I'd like to have more vegetables or more protein leaning legumes to feel satisfied but not uncomfortable at the end of the meal.
Human: Cooking a 5 course (almost) vegetarian meal for 7 people in 3 weeks, would love some menu feedback and tips So in 3 weeks exactly it's my mums 50th birthday and she's asked me to cook a meal for 7 people. I've been thinking about the menu for quite a while and I think I've finally decided on what I want to serve. I'd really appreciate some tips and critique on the menu. 1.**Grilled Asparagus with a shallot and lemon Mayo. (Salty)** I was going to grill the Asparagus after covering them in olive oil and salt, and possibly have a little aged Balsamic vinegar on the plates too but I'm concerned it could be too much acidity with the lemon mayo too. What oil should I use for the Mayo? I've tried Olive oil but found it's flavour was too strong and became quite dominant. 2.**Prawn Cocktail. (Salty/Savoury)** I was planning serving it in a whole lettuce leaf (Iceberg,Little Gem or Romaine) rather than in a bowl with some Smoked Salmon on the bottom, then prawns, cucumber, tomatoes, Marie rose sauce, lemon zest and some smoked paprika. This one isn't too much of a concern for me, my only real question is whether I can separate some of the mayo from the first course before adding the shallots and lemon to use in the Marie Rose sauce. 3.**Tagliatelle aglio e olio. (Savoury)** I've been wanting to make my own pasta for ages and this has finally given me a reason to try it. This was originally going to be Spinach and Ricotta Ravioli, however it was taking my too much time to prepare enough for 2 people let alone 7! I also tried a varient where I had spaghetti cooking in the spinach and ricotta mix but it ended up being a texturless mess. I tried this out yesterday and was pretty happy with it as the pasta was more prominent in the dish and I think freshly made pasta should be the star of the show in this dish. 4.**2 Hasselback potatoes, one of top of a pea puree and ricotta, the other on caramelized onions and goats cheese. (Savoury/Sweet)** I was going to cook the potatoes in Olive Oil and Butter to make sure they are crispy on the outside and soft in the middle. I wanted this dish as a savoury/sweet transition from the pasta to the desert. Should I just have one of these (I'd drop the onion and goats cheese one if I was doing just one) Rather than a potential clash of flavours between the two bases? 5.**Mango and Passionfruit Cheesecake with a Passionfruit sorbet. (Sweet)** This is the part I'm most concerned about as I've never made a cheesecake and I tried to make sorbet last weekend but it mostly just turned into ice. I was going to make them in Chefs rings as I don't have a Springform pan, but If there are any techniques or recipes that could be recommended to make this successful that would be great, going for a practise run tomorrow. The main issue with the sorbet is that I don't have an Ice Cream machine to make it which obviously makes it more difficult, but they were ablo making sorbets way before ice cream machines were invented so there must be a reliable way! **General questions:** How much of this can I prepare beforehand and when? Is there anything I should/shouldn't be including? How long should I leave between each dish? Any other tips/recommendation/suggestion would be greatly appreciated. This turned out to be a much longer post than expected so thank you for your time to read it. Assistant: For mayo I like a neutral oil so I can control the flavour more, my go to is either sunflower or grape seed
Human: Does mixing cookie mixture in the wrong order ruin the cookies? I'm making these cookies. I've made them a few times and the recipe is great. This time I have brain farted and added all the dry ingredients into a bowl 🤦‍♂️. Leaving me just the eggs, butter and vanilla extract to go in. They are usually mixed with the sugars and this mixture is then mixed with the dry ingredients. If I mix the butter with the eggs and then mix that into the bowl with everything else, will the cookies be okay? Or should I just toss out the dry ingredients and start again? Thanks Assistant: You can reverse cream- Butter gets creamed into the sugar+ flour+ baking soda mix.... Then continue on to add eggs one at a time til combined. Will turn out more cakey cookies but still alright. More gluten is formed in this way but not too much
Human: Does mixing cookie mixture in the wrong order ruin the cookies? I'm making these cookies. I've made them a few times and the recipe is great. This time I have brain farted and added all the dry ingredients into a bowl 🤦‍♂️. Leaving me just the eggs, butter and vanilla extract to go in. They are usually mixed with the sugars and this mixture is then mixed with the dry ingredients. If I mix the butter with the eggs and then mix that into the bowl with everything else, will the cookies be okay? Or should I just toss out the dry ingredients and start again? Thanks Assistant: They'll be cookies, will still taste great but may not have the same texture.
Human: What is at the bottom of my rendered chicken fat? A couple weeks ago I finally took the time to render the bags of chicken fat I had been storing the freezer. After using it for a while, I'm reaching the end of one of my jars and noticed that bottom is much denser. When I throw it in the pan, it actually makes the pan really sticky and seems to make an instant fond. It tastes amazing but does not prevent my food from sticking, so it makes me think that something other than fat has rendered to the bottom of my jar of fat. It tastes like really well browned chicken skin, so is it possible that it's "chicken solids" (just like butter has milk solids)? I did filter the fat through a paper towel after rendering it, but maybe that didn't filter out all the solids. Or maybe I should've been stirring my fat this whole time as I used it? Does anyone else have an idea about what it is and what I may have done wrong? Assistant: It's super concentrated chicken juices and solids, plus the gelatin that cooked out of the connective tissues. It's like the best thing to ever happen to food since food was invented. OK, I might be exaggerating a little...but not by much. I love to eat it spread on some good bread. Awwwww yeah :-)
Human: What is at the bottom of my rendered chicken fat? A couple weeks ago I finally took the time to render the bags of chicken fat I had been storing the freezer. After using it for a while, I'm reaching the end of one of my jars and noticed that bottom is much denser. When I throw it in the pan, it actually makes the pan really sticky and seems to make an instant fond. It tastes amazing but does not prevent my food from sticking, so it makes me think that something other than fat has rendered to the bottom of my jar of fat. It tastes like really well browned chicken skin, so is it possible that it's "chicken solids" (just like butter has milk solids)? I did filter the fat through a paper towel after rendering it, but maybe that didn't filter out all the solids. Or maybe I should've been stirring my fat this whole time as I used it? Does anyone else have an idea about what it is and what I may have done wrong? Assistant: Could be gelatin, but I’m no expert
Human: What can I do when sauteed chicken thighs absorb that 1 1/2 tablespoons of oil? (Or any sauteed food absorbs the oil or fat?) Sauteed some thighs last night by adding in 2 tablespoons of oil to a pan, heating it, and adding 6 oz of chicken thighs to it. But after about 3 minutes in the pan, the thighs had absorbed all the oil and were now burning. I didn't add more oil, thinking that adding cold oil wouldn't cook the thighs, just make them oily. But whether its oil or butter, chicken, fish, meat or veggies, what should be done when the food has absorbed it all? Assistant: The meat itself is not going to absorb any significant amount of oil. It sounds like your heat was too high, especially if thighs started burning at only 3 minutes in. If your heat is too high, that could mean you were polymerizing some of the oil, or it could have also be splattering and vaporizing out of the pan quite a bit with any water that was released from the meat.
Human: What can I do when sauteed chicken thighs absorb that 1 1/2 tablespoons of oil? (Or any sauteed food absorbs the oil or fat?) Sauteed some thighs last night by adding in 2 tablespoons of oil to a pan, heating it, and adding 6 oz of chicken thighs to it. But after about 3 minutes in the pan, the thighs had absorbed all the oil and were now burning. I didn't add more oil, thinking that adding cold oil wouldn't cook the thighs, just make them oily. But whether its oil or butter, chicken, fish, meat or veggies, what should be done when the food has absorbed it all? Assistant: Place your thoughts skin down in a cold pan and turn the heat to medium. This will render the fat from the skin etc. and provide plenty of fat for cooking. If you are talking about deboned maybe consider just using a non stick if you’re having trouble?
Human: How can I pre-prep homemade hash browns? I LOVE homemade hash browns *almost* as much as I hate getting up early to prepare them. What can I do to make the process easier? Can I pre-shred the potatoes and leave them in the fridge, and if so how long? Assistant: the key to making the best hash browns are baking your potatoes to 160 F. Let them cool and shred them. Then you can store them wrapped on a plate or sheet pan for a couple days and use them as you like. Yep, bake the potato first. Use a meat thermometer to temp it. Pull at 160F. You really dont even need to peel them either, once you start to grate them the skin pulls off and acts as a shield for your fingers.
Human: How can I pre-prep homemade hash browns? I LOVE homemade hash browns *almost* as much as I hate getting up early to prepare them. What can I do to make the process easier? Can I pre-shred the potatoes and leave them in the fridge, and if so how long? Assistant: Boil your potatoes the day before until the uncooked inside is about the size of a quarter. Let them sit in the fridge over night or even a couple of days. Then grate them and fry them.
Human: Is it possible to make smashed burgers with only nonstick pans? So I was hoping to make these smashed burgers from serious eats tonight, but I realized that all of my pans are non-stick. Is there any way I can still attempt this? Or make something similar that maybe won't be quite as good? I liked that the smash burger uses cheaper ingredients and is quick to cook. Assistant: It is not possible for two reasons. First and foremost don't use nonstick pans over very high heat. The coating starts vaporizing at a little over 400F and it's very toxic. Second you need the burger to stick with you smash. Otherwise it shrinks up and doesn't make good contact so doesn't brown very well and defeats the purpose of smashing.
Human: Is it possible to make smashed burgers with only nonstick pans? So I was hoping to make these smashed burgers from serious eats tonight, but I realized that all of my pans are non-stick. Is there any way I can still attempt this? Or make something similar that maybe won't be quite as good? I liked that the smash burger uses cheaper ingredients and is quick to cook. Assistant: Nah I wouldn't do it, because you need a heavy duty spatula/trowel for the smashing and perhaps even an industrial scraper like this one they recommend for getting every last bit of beef off. Just invest in a cast iron pan, best $25 you will ever spend in the kitchen guaranteed.
Human: Cooked chicken got soaked in water overnight. Is it ok to eat? I cooked some chicken breasts, put them in ziploc bags, and put them in a cooler with ice overnight. The ice melted and cold water somehow filled the ziploc bags, submerging the chicken in cold water overnight. Is the chicken still safe to eat? I don't care about the taste, simply wondering from a health perspective. Assistant: "Hi, I'm Johnny Knoxville and this is called hotel ice machine chicken."
Human: Cooked chicken got soaked in water overnight. Is it ok to eat? I cooked some chicken breasts, put them in ziploc bags, and put them in a cooler with ice overnight. The ice melted and cold water somehow filled the ziploc bags, submerging the chicken in cold water overnight. Is the chicken still safe to eat? I don't care about the taste, simply wondering from a health perspective. Assistant: If you’re willing to put the hotel ice in your drink, then don’t worry about the chicken. Not all hotels are nasty.
Human: What happens when freezing eggs? The whites go fluid after defrosting, but the yolk stays firm. So we use egg yolk in some dishes where we freeze the whole egg, just to get the egg yolk to become a solid, creamy ball. The dishes don't really matter now, we are just wondering about the what the science behind this phenomenon is. What is the reaction in the yolk which makes it to stay solid after being defrosted? I will of course share the way we use them, if requested. Assistant: > I will of course share the way we use them, if requested. Sure, do tell.
Human: What happens when freezing eggs? The whites go fluid after defrosting, but the yolk stays firm. So we use egg yolk in some dishes where we freeze the whole egg, just to get the egg yolk to become a solid, creamy ball. The dishes don't really matter now, we are just wondering about the what the science behind this phenomenon is. What is the reaction in the yolk which makes it to stay solid after being defrosted? I will of course share the way we use them, if requested. Assistant: The water content freezes in crystals which squeeze the protein content in the yolk into tight groups which make it hard. Even after it thaws the proteins are still compacted.
Human: Substituting out cream for whole milk in sauce? Hey everyone, I want to make this dish (it's basically paprikash) but it uses cream and unfortunately one of my roommates is lactose intolerant. If I substitute out cream for lactaid whole milk, will it still come good? It's okay if it's not quite as rich or as good as the real recipe, just want to check if it will work well enough. Thanks! Assistant: you cant really get the same result with milk. but you can omit it, maybe add more stock and thicken with cornstarch. it will still be delicious. generally, i never add cream to tomato, i dont like that combination at all.
Human: Substituting out cream for whole milk in sauce? Hey everyone, I want to make this dish (it's basically paprikash) but it uses cream and unfortunately one of my roommates is lactose intolerant. If I substitute out cream for lactaid whole milk, will it still come good? It's okay if it's not quite as rich or as good as the real recipe, just want to check if it will work well enough. Thanks! Assistant: You can use milk. Add a little corn starch (start with a half-teaspoon. Add more if necessary) to thicken it up. It won't change the taste.
Human: Making Cheesecake without Stand mixer. Can i substitute flat beater with a spoon? Hi guys I want to make a cheesecake but I don't feel like getting a stand mixer as I rarely bake. So for buttery recipes, I need to use a "flat beater" rather than a whisk to combine the ingredients. My question is whether I can substitute the flat beater with a large wooden spoon for paddling the batter? Sorry, I'm a total newbie at this. Assistant: Split the difference and get a hand mixer. You can do it with a spoon, yes. Tbh I don’t know why you’re getting downvoted. Some people get real touchy about people not wanting stand mixers/kitchen appliances that they love. Don’t get me started on air fryers.
Human: Making Cheesecake without Stand mixer. Can i substitute flat beater with a spoon? Hi guys I want to make a cheesecake but I don't feel like getting a stand mixer as I rarely bake. So for buttery recipes, I need to use a "flat beater" rather than a whisk to combine the ingredients. My question is whether I can substitute the flat beater with a large wooden spoon for paddling the batter? Sorry, I'm a total newbie at this. Assistant: You can also use a food processor or blender to mix the batter. I think those are better than a mixer anyway because they beat less air in to the mixture.
Human: How long to mix pizza dough for proper amount of gluten in a non commercial stand mixer? I have made NY style pizza dough a few times using this recipe and I am not quite sure I am letting the dough knead enough in the mixer. I have tried the "window pane" test but it seems pretty subjective to me. I work a little better with times and measurements. Is there a baseline of time you would let your dough mix on the bread hook before testing it's stretchiness and transparency? The mixer is a standard KitchenAid Using bread flour and dry active yeast with a 10 minute bloom. Assistant: Not a big fan of Adams pizza dough. The one thing I can say that revolutionized my gluten development was an autolyse. Mix the water and most of the flour together so it’s pretty wet let that sit for 10 mins then add yeast salt and slowly the rest of the flour. Then need 6-10 mins and then let it rest another 10 and try the window Payne test you’ll have amazing development and the thinnest window ever. Edit I’ll say this is really good if you don’t have a good processor but do have a stand mixer.
Human: How long to mix pizza dough for proper amount of gluten in a non commercial stand mixer? I have made NY style pizza dough a few times using this recipe and I am not quite sure I am letting the dough knead enough in the mixer. I have tried the "window pane" test but it seems pretty subjective to me. I work a little better with times and measurements. Is there a baseline of time you would let your dough mix on the bread hook before testing it's stretchiness and transparency? The mixer is a standard KitchenAid Using bread flour and dry active yeast with a 10 minute bloom. Assistant: Kindof a tough one to answer, bub. Dough (and baking in general) isn't really so much a science as it is an art. Its like asking "How much yellow do I need to paint Mona Lisa?"
Human: How much liquid smoke do should i use in general? Assistant: For lots of stuff like marinades and sauces I've started using pureed chipotle peppers instead of liquid smoke. I almost always use spicy ingredients anyway, so it's kind of a shortcut but I love the flavor. Puree a whole can and cover it with plastic wrap and it'll keep in the fridge for months. Take a teaspoon or two and add to pretty much anything you want to have more kick
Human: How much liquid smoke do should i use in general? Assistant: The bbq sauce recipe I developed at work yields 18 quarts and calls for 1.5 teaspoons. So whatever you’re doing, probably less than that
Human: Looking to buy an All-Clad, want to make sure this is a good one before I buy. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/ From my own research I believe this to be the best one for me at this time. As far as I can tell its the same as the 12" 4112 but with the addition of a lid, and is currently cheaper too boot. Just wanted further opinion on it before buying in case I've misinterpreted anything. Assistant: you can get similar pans from a restaurant supply store for much less. it just won't be as pretty. also avoid any mass market nonstick pans, the coating will always wear out in 2-3 years, especially if you have high heat burners. We have two 12in All Clad nonsticks and they're both wearing out after 3 years. go with commercial pans like Vollrath.
Human: Looking to buy an All-Clad, want to make sure this is a good one before I buy. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/ From my own research I believe this to be the best one for me at this time. As far as I can tell its the same as the 12" 4112 but with the addition of a lid, and is currently cheaper too boot. Just wanted further opinion on it before buying in case I've misinterpreted anything. Assistant: Go to a store and handle them. I though the handles on the All Clad were horrible and painful. It was enough for me to decide to get a different pan.
Human: Bar Keepers Friend usage and corrosiveness I'll be an owner of a new All Clad D3 soon and have read numerous recommendations to purchase Bar Keepers Friend. While reading these experiences while majority are positive experiences there are a few cautionary tale a that I have seen where BKF corrodes the inner pot, causing discoloration and undesired damage to the surface being cleaned. This brings me to ask - how are you all using BKF with your stainless steel pots? What is your standard procedure, and what are your do's and dont's? Assistant: OP is asking about BKF on the aluminum middle ply, not whether it works on stainless surfaces. The site says to spot test on anodized aluminum if you're concerned. It also says to use the stuff on aluminum. From the MSDS, the ingredients include DDBSA (which is an aluminum cleaner) and oxalic acid, which is returning results as an aluminum cleaner and electrolyte for anodizing aluminum. Honestly, just use it and don't soak it in the stuff.
Human: Bar Keepers Friend usage and corrosiveness I'll be an owner of a new All Clad D3 soon and have read numerous recommendations to purchase Bar Keepers Friend. While reading these experiences while majority are positive experiences there are a few cautionary tale a that I have seen where BKF corrodes the inner pot, causing discoloration and undesired damage to the surface being cleaned. This brings me to ask - how are you all using BKF with your stainless steel pots? What is your standard procedure, and what are your do's and dont's? Assistant: If you’re concerned, you can try a milder product like bon ami.
Human: Trying to make a nice wet Mac & Cheese - WITHOUT Sodium Citrate Last question I asked here was a MnC question and I was helpfully given some good referrals around Sodium Citrate It’s truly an amazing product - however- I’m not really happy with the mouthfeel of my result. It sticks to the roof of my mouth rather than “filling” my mouth. It’s hard to describe. It also thickens way too fast as it cools a Lil for my liking I had a MnC at a local bbq joint and it was smooth and runny (not watery runny) and retained this consistency for as long as it stayed warm (10-15min in its lil pot?) It wasn’t as cheesy as I’d prefer - still cheesy - but lightly cheesy - and I’d rather the consistency was on point rather than a super strong cheese flavour Any tips on how to nail that warm, smooth, slightly runny creamy texture? Assistant: https://youtu.be/v28x3Q75RxU Try Paula Deen’s mnc recipe ... you don’t make a separate sauce... instead you melt butter, evaporated milk & cheese to the hot/cooked noodles. I’m gonna try this later this week! Good luck!
Human: Trying to make a nice wet Mac & Cheese - WITHOUT Sodium Citrate Last question I asked here was a MnC question and I was helpfully given some good referrals around Sodium Citrate It’s truly an amazing product - however- I’m not really happy with the mouthfeel of my result. It sticks to the roof of my mouth rather than “filling” my mouth. It’s hard to describe. It also thickens way too fast as it cools a Lil for my liking I had a MnC at a local bbq joint and it was smooth and runny (not watery runny) and retained this consistency for as long as it stayed warm (10-15min in its lil pot?) It wasn’t as cheesy as I’d prefer - still cheesy - but lightly cheesy - and I’d rather the consistency was on point rather than a super strong cheese flavour Any tips on how to nail that warm, smooth, slightly runny creamy texture? Assistant: Are you making a béchamel?
Human: Best Sodium Citrate substitute in Mac & Cheese I'm making a mac and cheese today that calls for sodium citrate. I don't have that or citric acid available, so my options are as follows: 1. leave it out entirely 2. substitute with lemon juice (recommended in several articles as a sub) 3. substitute MSG (not recommended anywhere, but my brain keeps thinking of it) 4. Unknown option that I haven't thought of Which option would be best? Thank you!!! Assistant: Citric acid is not a substitute for sodium citrate, nor are MSG or lemon juice. It's not a flavor enhancer, but an emulsifier that takes the place of roux or cornstarch. A roux or cornstarch will do the trick. So will an added slice of processed American cheese, since it comes with sodium citrate.
Human: Best Sodium Citrate substitute in Mac & Cheese I'm making a mac and cheese today that calls for sodium citrate. I don't have that or citric acid available, so my options are as follows: 1. leave it out entirely 2. substitute with lemon juice (recommended in several articles as a sub) 3. substitute MSG (not recommended anywhere, but my brain keeps thinking of it) 4. Unknown option that I haven't thought of Which option would be best? Thank you!!! Assistant: Do you have both baking soda and lemon juice? You can make your own sodium citrate.
Human: Can I made modernist cuisine's mac and cheese (sodium citrate, cheese, milk) sauce without an immersion blender? I realized too late, I don't own an immersion blender and I'm making this mac and cheese tomorrow. I own a vitamix blender, food processor, and a whisk though. What can I do? Assistant: I make a quick version frequently and just use a whisk. Just add a small amount of cheese at a time and whisk until melted and you'll be fine!
Human: Can I made modernist cuisine's mac and cheese (sodium citrate, cheese, milk) sauce without an immersion blender? I realized too late, I don't own an immersion blender and I'm making this mac and cheese tomorrow. I own a vitamix blender, food processor, and a whisk though. What can I do? Assistant: I'd say your blender would work.
Human: Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise! Assistant: The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?
Human: Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise! Assistant: Air purifier pointed directly at the smoke detector has worked for me over the past year!
Human: Can I use a floor tile as a pizza or baking stone? We had some remodeling done, and were left with a bunch of floor tiles. Can they be used for baking? I am worried it might crack oe shatter in the oven. Edit: I believe it is granite. Assistant: Unglazed quarry tile is correct. They're baked in a kiln and can handle high temps. With natural stone you run the risk of the tile cracking or worse, exploding. http://m.homedepot.com/p/Daltile-Quarry-Tile-Red-Blaze-6-in-x-6-in-Ceramic-Floor-and-Wall-Tile-11-sq-ft-case-0Q40661P/202653720?cm_mmc=SEM%7CTHD%7CD23&mid=zX9IDeop%7Cdm_mtid_8903pdd25182_pcrid_64456939168_product_202653720&gclid=CjwKEAjwvbGqBRCs3eH4o5C74CYSJAB3TODsYCxn2zAl2iM063M5FhePSE3uSxNj6oP5kIcPi5jXExoCLILw_wcB
Human: Can I use a floor tile as a pizza or baking stone? We had some remodeling done, and were left with a bunch of floor tiles. Can they be used for baking? I am worried it might crack oe shatter in the oven. Edit: I believe it is granite. Assistant: Can't imagine this working... Tiles are too thin, though they might be thermally stable.
Human: How are 'stone baked' pizzas mass produced? I had a shop bought frozen pizza recently and it said that it's 'stone baked' which I found to be quite odd since the pizza was cheap, also the image in my head for mass produced pizzas is a conveyor belt of some sort that goes through a baking tunnel of some sort, but stone baked pizza gives an image of a round stone over that requires more manual work. So, how is it done? Assistant: Not sure for frozen pizza, but there are stone-based conveyor pizza ovens where the conveyor belt has slats of stone on it, like this one: https://www.youtube.com/watch?v=X_XLHpwHpSk
Human: How are 'stone baked' pizzas mass produced? I had a shop bought frozen pizza recently and it said that it's 'stone baked' which I found to be quite odd since the pizza was cheap, also the image in my head for mass produced pizzas is a conveyor belt of some sort that goes through a baking tunnel of some sort, but stone baked pizza gives an image of a round stone over that requires more manual work. So, how is it done? Assistant: Don't believe everything you read on the box.
Human: Why does my chana masala taste so little and so much at the same time? Every time I try to make chana masala it's the same: It sort of tastes like you'd boil some water and then throw some spices in the water. The food tastes super-bland but with an insane after-taste of spices that's overwhelming. It's like the food wont absorb the spices. Before suggesting the obvious: yes, I fry the onions first, add the mix of chili, garlic and lemon juice, add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes or so before adding tomatoes, chickpeas etc. Then it boils for at least 30 minutes. First taste is bland nothing and then a burn of after-taste. What am I doing wrong here? It's like the after-taste seems to indicate using too much spice (I'm generous according to the recipe) but the first taste is blandness. Assistant: Sounds like it just needs a lot of salt.
Human: Why does my chana masala taste so little and so much at the same time? Every time I try to make chana masala it's the same: It sort of tastes like you'd boil some water and then throw some spices in the water. The food tastes super-bland but with an insane after-taste of spices that's overwhelming. It's like the food wont absorb the spices. Before suggesting the obvious: yes, I fry the onions first, add the mix of chili, garlic and lemon juice, add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes or so before adding tomatoes, chickpeas etc. Then it boils for at least 30 minutes. First taste is bland nothing and then a burn of after-taste. What am I doing wrong here? It's like the after-taste seems to indicate using too much spice (I'm generous according to the recipe) but the first taste is blandness. Assistant: > add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes This doesn't really make sense. If you roasted and ground the spices, you can add them towards the end of cooking. It's whole spices you should be frying, and at the start before the onion.
Human: How can I get my pizza off the peel without getting it covered in flour? Hi there. I've long been trying to perfect at home pizza, and I think I'm getting pretty good at it! One thing that has been a sticking point (litterally) has been getting the pizza from the peel, to the steel/oven. I'm finding that using regular flour as the lubricant between the pizza and the peel leads to a fine ballance between the pizza sticking and a pizza whose base is covered in a unpleasantl layer of flour. I was wandering if anyone had some advice on how to prevent the pizza sticking to the peel without building up a thick layer of flour on the underside of the pizza. Assistant: If you don’t want to go the corn flour/semolina route, you can just put it on parchment paper on the peel and slide the whole thing into the oven. But not if you’re using a pizza oven, broiler, or other open flame.
Human: How can I get my pizza off the peel without getting it covered in flour? Hi there. I've long been trying to perfect at home pizza, and I think I'm getting pretty good at it! One thing that has been a sticking point (litterally) has been getting the pizza from the peel, to the steel/oven. I'm finding that using regular flour as the lubricant between the pizza and the peel leads to a fine ballance between the pizza sticking and a pizza whose base is covered in a unpleasantl layer of flour. I was wandering if anyone had some advice on how to prevent the pizza sticking to the peel without building up a thick layer of flour on the underside of the pizza. Assistant: Semolina flour (per /u/TotalStatisticNoob's reply). The shell will slide easily and the semolina has the benefit of adding to the crispness of the texture. Some folks use cornmeal, but to me that imparts a flavor/aroma to my crust that I don't want.
Human: I have to make a chicken soup urgently and I'm missing key ingredients; what do? My girlfriend is going through a tough time where my company helps her but she still feels terrible. She really likes my cooking, so I figured I'd make her a chicken noodle soup. Problem is, I forgot I haven't gone to the supermarket for too long now and I'm missing some key ingredients for my stock. I have: Onions for days, Tomatoes, Ginger, Parsley, Cilantro, Basil, And some dried herbs But I don't have carrots or celery or any winter vegetables... I'm really freaking out because I feel like I need to help but I just can't if I don't have the resources I'm used to working with. I guess I can use chicken bullion and some other cheats but I'm not sure. HELP! Edit: I have enough chicken pieces to pull through but my vegetable game is screwed. Assistant: Ummm... why can’t you run to the store?
Human: I have to make a chicken soup urgently and I'm missing key ingredients; what do? My girlfriend is going through a tough time where my company helps her but she still feels terrible. She really likes my cooking, so I figured I'd make her a chicken noodle soup. Problem is, I forgot I haven't gone to the supermarket for too long now and I'm missing some key ingredients for my stock. I have: Onions for days, Tomatoes, Ginger, Parsley, Cilantro, Basil, And some dried herbs But I don't have carrots or celery or any winter vegetables... I'm really freaking out because I feel like I need to help but I just can't if I don't have the resources I'm used to working with. I guess I can use chicken bullion and some other cheats but I'm not sure. HELP! Edit: I have enough chicken pieces to pull through but my vegetable game is screwed. Assistant: Go Asian. Ginger, cilantro broth with chicken, basil. Not sure your dried spices, garlic powder, chicken powder, star anise. I cut the ginger into julienne or coins but don’t mince it.
Human: I'm going to kill a deer. Have a few questions about which to shoot, best kill methods for flavor (if it matters), and processing (aging). Hunting forums are more about trophy hunting with a few anecdotes about flavor. I come to you for facts, please. I'll be hunting in Michigan about a month from now. Dad has plenty of deer on his property. So my questions: 1) What will taste the best? I think deer with the biggest antlers are generally the oldest, so I'm assuming they will not taste very good. With a doe it will be hard to tell the age. So I'm thinking trying for a fawn (which should be fattened up for winter) or a young buck. 2) I was raised to shoot for the heart, because there are a number of critical organs in that area so even missing the heart will still result in a kill. I'm a great shot with a rifle and am thinking a shot to the skull would be less suffering. I think different slaughter methods can impact meat flavor, any ideas here? 3) Processing. So generally we cut the guts out and take the deer to a processing plant to get butchered. I've read a couple things about aging the deer from 1 to 7 days for a better flavor. Something about rigor mortis addressed here: http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time . One day or 7? Skin on or off? Remove tenderloins before aging or no? Any info or additional sources would be helpful. Assistant: if you have Netflix there is a great Meateater episode, season 6 I think, where he shows you how to skin and butcher a deer. It's not difficult at all, my friends and I butcher all our own deer, the only thing that we send to get processed is our grind pile that we have made into sausage. Also no headshots (NSFW)
Human: I'm going to kill a deer. Have a few questions about which to shoot, best kill methods for flavor (if it matters), and processing (aging). Hunting forums are more about trophy hunting with a few anecdotes about flavor. I come to you for facts, please. I'll be hunting in Michigan about a month from now. Dad has plenty of deer on his property. So my questions: 1) What will taste the best? I think deer with the biggest antlers are generally the oldest, so I'm assuming they will not taste very good. With a doe it will be hard to tell the age. So I'm thinking trying for a fawn (which should be fattened up for winter) or a young buck. 2) I was raised to shoot for the heart, because there are a number of critical organs in that area so even missing the heart will still result in a kill. I'm a great shot with a rifle and am thinking a shot to the skull would be less suffering. I think different slaughter methods can impact meat flavor, any ideas here? 3) Processing. So generally we cut the guts out and take the deer to a processing plant to get butchered. I've read a couple things about aging the deer from 1 to 7 days for a better flavor. Something about rigor mortis addressed here: http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time . One day or 7? Skin on or off? Remove tenderloins before aging or no? Any info or additional sources would be helpful. Assistant: "I'm going to kill a deer." Ah, the confidence of the first-time hunter. In Michigan or Wisconsin, I think the phrasing is "get", as in "Didya gitchyer deer?"
Human: Chicken feet/stock question Hey there everybody, former pro here. Simple question I wanted to ask. I’ve used chicken feet for plenty of white chicken stocks, one restaurant I worked for used chicken feet exclusively. I’m using chicken feet for a universal dark stock I’m making today, and I’ve never used feet in this before. I roast all the bones until they’re almost on the edge of burning. My question is if I roast the chicken feet, will I lose all (or a significant amount) of the gelatin if I do so? Assistant: I don't know, but I have a tip that most people who use chicken feet in stock could benefit from. I learned this from a ramen master's stock video: cut a big gash into the "palm" of each chicken foot using a sharp knife before tossing the chicken foot into the pot. In fact, the more cuts through the skin, the better. A lot of the gelatin comes from inside the chicken feet, and cutting the skin in a few places lets this leak out into the stock much more thoroughly than simply boiling the chicken feet.
Human: Chicken feet/stock question Hey there everybody, former pro here. Simple question I wanted to ask. I’ve used chicken feet for plenty of white chicken stocks, one restaurant I worked for used chicken feet exclusively. I’m using chicken feet for a universal dark stock I’m making today, and I’ve never used feet in this before. I roast all the bones until they’re almost on the edge of burning. My question is if I roast the chicken feet, will I lose all (or a significant amount) of the gelatin if I do so? Assistant: I always roast feet. More flavor more better.
Human: Can homemade peanut butter sit out for as long as store bought natural peanut butter My store bought natural peanut butter (with no additives) easily lasts several months in the pantry Assistant: Peanuts can spoil like many other oily products. Rancid smell gives it away, but I’ve had homemade keep for 6 months with no rancidity
Human: Can homemade peanut butter sit out for as long as store bought natural peanut butter My store bought natural peanut butter (with no additives) easily lasts several months in the pantry Assistant: I think it’s a matter of having enough natural preservation material/ingredient
Human: Why does regular “blue box” mac & cheese call for 2-4 tbsp butter, but the mac & cheese with spirals or cartoon shapes only call for 1/2 tbsp butter? I can’t imagine why a differently-shaped pasta would warrant a different amount of butter. Is the sauce powder different? I’m aware that more butter equals more delicious mac & cheese, and I’m also aware that I can put as much or as little butter as I please and still call it mac & cheese, but this drives me crazy every time I switch from type to type. Why? Assistant: Check the weight of the boxes, I think the cartoon shape ones are typically less, even though the box is the same size
Human: Why does regular “blue box” mac & cheese call for 2-4 tbsp butter, but the mac & cheese with spirals or cartoon shapes only call for 1/2 tbsp butter? I can’t imagine why a differently-shaped pasta would warrant a different amount of butter. Is the sauce powder different? I’m aware that more butter equals more delicious mac & cheese, and I’m also aware that I can put as much or as little butter as I please and still call it mac & cheese, but this drives me crazy every time I switch from type to type. Why? Assistant: Because their formulations are probably very different and require different additions to give customers the desired sensory experience. Maybe the one that requires more butter contains less fats in the cheese powder.
Human: How do I get rid of coagulated protein in my pork chops So I often see coagulated protein in my porkchops and somebody in another subreddit suggested to turn up the heat and it would usually go away. Another recommended me to just cook the side with the protein for 30 seconds longer or so and it should disappear. Now I tried both of these and when I first put the porkchop on my pan I saw that there was no coagulated protein and was pretty happy, However when I flipped it a fuck ton of the protein splattered onto the pan. So I tried to just cook the side with the protein and damn near burned that side without getting rid of any of the coagulated protein. I increased the heat to something like medium so its not the highest heat possible, but should I be turning my heat all the way up? Is there another thing that im doing wrong with my porkchops? I usually season my porkchops and then put them onto the pan after 5-10 minutes. Assistant: If you're using frozen pork you can consider switching to fresh. Frozen meat tends to do this more because the cells are damaged from freezing and more of the protein leaks out during cooking.
Human: How do I get rid of coagulated protein in my pork chops So I often see coagulated protein in my porkchops and somebody in another subreddit suggested to turn up the heat and it would usually go away. Another recommended me to just cook the side with the protein for 30 seconds longer or so and it should disappear. Now I tried both of these and when I first put the porkchop on my pan I saw that there was no coagulated protein and was pretty happy, However when I flipped it a fuck ton of the protein splattered onto the pan. So I tried to just cook the side with the protein and damn near burned that side without getting rid of any of the coagulated protein. I increased the heat to something like medium so its not the highest heat possible, but should I be turning my heat all the way up? Is there another thing that im doing wrong with my porkchops? I usually season my porkchops and then put them onto the pan after 5-10 minutes. Assistant: Defrost completely, rinse well, pat dry.
Human: Strawberry Rhubarb jam won't get to 220 before scorching Exactly what the title says. I've made jam hundreds of times. Clean and prep fruit. Add sugar. Macerate until juicy. Add lemon juice or citric acid powder. Bring to the boil. Boil merrily, stirring the whole time. Skim foam. At 220 degrees, reduce heat and test gel on frozen plate. If gelled, turn off heat, transfer to sterile jars, and process. This isn't rocket surgery. I went to culinary school. WHY CAN'T I GET THIS SHIT UP TO 220 BEFORE IT STARTS TO SCORCH? Assistant: It's probably the low sugar content of rhubarb. Rhubarb has almost no sugar. Think of when you've made jam before, you probably have a ratio of fruit to sugar that you use (something like two to one fruit to sugar). You might want to add extra sugar to make up for the sugar that's missing from the rhubarb.
Human: Strawberry Rhubarb jam won't get to 220 before scorching Exactly what the title says. I've made jam hundreds of times. Clean and prep fruit. Add sugar. Macerate until juicy. Add lemon juice or citric acid powder. Bring to the boil. Boil merrily, stirring the whole time. Skim foam. At 220 degrees, reduce heat and test gel on frozen plate. If gelled, turn off heat, transfer to sterile jars, and process. This isn't rocket surgery. I went to culinary school. WHY CAN'T I GET THIS SHIT UP TO 220 BEFORE IT STARTS TO SCORCH? Assistant: Different pot this year?
Human: How can I get my risotto to be a "white" color when using boxed chicken stock? One of my goto "easy" dishes I make for dinner is a risotto, and sometimes I just use water while most of the time I end up using chicken stock. I know the taste is the most important part of the food, and when I use chicken stock the risotto tastes a lot better. BUT I also want it to look more "white" when I serve it, sort of like a restaurant. I guess my question is: Are there tricks to lessen the impact of the chicken stock's yellowish color when cooking risotto using a standard recipe? I am using the boxed stock I get from the grocery store (normally Kitchen Basics), not making it myself, so could that be an issue? Is the store bought more dense than homemade or restaurant made? I have tried a few things like using just 1 cup of stock and the rest water. I have also used white wine, though neither seems to impact the color once I have added the stock. I am assuming there is not much I can do because the rice absorbs the color from the stock, which is okay. I was just curious if there was anything people here do to lessen the impact of that color. Thanks! Assistant: Make your own stock. Don't roast the bones and use parsnips instead of carrots. You will have a much clearer stock without the orange beta carotene. Use white cheese in your final product along with a dollop of mascarpone.
Human: How can I get my risotto to be a "white" color when using boxed chicken stock? One of my goto "easy" dishes I make for dinner is a risotto, and sometimes I just use water while most of the time I end up using chicken stock. I know the taste is the most important part of the food, and when I use chicken stock the risotto tastes a lot better. BUT I also want it to look more "white" when I serve it, sort of like a restaurant. I guess my question is: Are there tricks to lessen the impact of the chicken stock's yellowish color when cooking risotto using a standard recipe? I am using the boxed stock I get from the grocery store (normally Kitchen Basics), not making it myself, so could that be an issue? Is the store bought more dense than homemade or restaurant made? I have tried a few things like using just 1 cup of stock and the rest water. I have also used white wine, though neither seems to impact the color once I have added the stock. I am assuming there is not much I can do because the rice absorbs the color from the stock, which is okay. I was just curious if there was anything people here do to lessen the impact of that color. Thanks! Assistant: Add a bit of cream and fresh grated parmesan at the end.
Human: What is the preferred method of cooking a store-bought corned beef for Reuben sandwiches? I typically simmer it in a pot with the included season pack but the meat is usually a little bland. I haven't tried baking or crockpot, but I'm wondering if either method would result in better flavor. Maybe add some onion, garlic, or other veggies? My cut is approximately 2.5 pounds and has a nice layer of fat. Any insight is appreciated. Assistant: Steaming. This is the deli method. It produces a genuine deli-style product. http://drdaddycooks.blogspot.com/2016/07/kosher-style-deli-corned-beef.html
Human: What is the preferred method of cooking a store-bought corned beef for Reuben sandwiches? I typically simmer it in a pot with the included season pack but the meat is usually a little bland. I haven't tried baking or crockpot, but I'm wondering if either method would result in better flavor. Maybe add some onion, garlic, or other veggies? My cut is approximately 2.5 pounds and has a nice layer of fat. Any insight is appreciated. Assistant: When you boil use just enough water so you dont overstrech the seasoning. Afterwards use the stock to boil the vegetables until they are nearly cooked. I recommend potatos, carrots, and onions. now put your meat in a roasting pan fat side up and throw the vegetables in. Pop it in the oven and get the vegetables a little browned. Serve with tender cooked cabbage seasoned only with salt and red pepper flake. And fry some hard corn bread. This is one of my favorite meals. edit: a word
Human: How do I prevent eggplants from getting soft while cooking? Beginner here, bear with me. I prefer it when eggplants are not skinned and firmer in texture. When I sauté them, they eat up all the oil and I ending up using a ton of oil. How do I cook them where they don’t turn out oily or soft? should I roast them? Thank you for the help! Assistant: In some Chinese dishes we cut and steam, or blanche the eggplant before cooking another way. It seems the opposite of salting, but for some reason it keeps the eggplant firm as well. I think the water fills all the pockets, so the eggplant can't absorb that much oil later on.
Human: How do I prevent eggplants from getting soft while cooking? Beginner here, bear with me. I prefer it when eggplants are not skinned and firmer in texture. When I sauté them, they eat up all the oil and I ending up using a ton of oil. How do I cook them where they don’t turn out oily or soft? should I roast them? Thank you for the help! Assistant: Partially dehydrate them with salt before cooking (takes a few hours). Wash salt afterwards.
Human: Non-Dairy heavy cream substitutes for creamy soups Soup season is upon us by my wife is lactose-intolerant. I’m looking to experiment with some different veggies along with the box (~1000 ml) of stock/broth and carton (~500 ml) of heavy cream as my liquid base. I’ve used coconut milk in the past, but if I remember correctly that added a pretty distinct taste. Any suggestions? Assistant: Country Crock just came out with a plant based/dairy free heavy whipping cream and it’s awesome. We’ve used it for creamy soups and pastas. I get it at our Kroger grocery store.
Human: Non-Dairy heavy cream substitutes for creamy soups Soup season is upon us by my wife is lactose-intolerant. I’m looking to experiment with some different veggies along with the box (~1000 ml) of stock/broth and carton (~500 ml) of heavy cream as my liquid base. I’ve used coconut milk in the past, but if I remember correctly that added a pretty distinct taste. Any suggestions? Assistant: Take a can of white beans, some of the broth, immersion blend to consistency.
Human: How can I infuse the flavour of lemon into my boiled potatoes? Hey, I've been experimenting with a curry recipe lately and I was wondering how I ought to go about adding the flavour of lemon into my boiled potatoes (which serve as the primary ingredient component of the dish). I was thinking that I should add lemon juice to the water while they boil (if so, how much?), or perhaps I should add lemon zest to the pot whilst they boil (again, if so, how much zest?). Sorry about what I expect is a very noobie question, but I didn't learn how to cook when young and I'm only just discovering a passion for it. Also, while we're at it, what do you think the reason is for adding water to a curry sauce, only for it to boil away? Does the addition of water serve a particular purpose in terms of the science of cooking or something? Cheers for any and all answers, you're all great - obviously! Assistant: I wouldn't add the juice unless you are after the acidity. I would just add zest at the end of the cooking process. Most "lemon" taste is smell.
Human: How can I infuse the flavour of lemon into my boiled potatoes? Hey, I've been experimenting with a curry recipe lately and I was wondering how I ought to go about adding the flavour of lemon into my boiled potatoes (which serve as the primary ingredient component of the dish). I was thinking that I should add lemon juice to the water while they boil (if so, how much?), or perhaps I should add lemon zest to the pot whilst they boil (again, if so, how much zest?). Sorry about what I expect is a very noobie question, but I didn't learn how to cook when young and I'm only just discovering a passion for it. Also, while we're at it, what do you think the reason is for adding water to a curry sauce, only for it to boil away? Does the addition of water serve a particular purpose in terms of the science of cooking or something? Cheers for any and all answers, you're all great - obviously! Assistant: Boil them with lemongrass, then use lemon zest after they are cooked.
Human: This recipe for gummy lollies calls for 0.4g of essential oils. Is it safe to use? I see many people online advising not to ingest that stuff and it has me kinda nervous... https://www.chefsteps.com/activities/sous-vide-gummies-for-the-whole-family Here's the recipe. Everywhere I look people say you shouldn't ingest EO, but the recipe calls for it and many people say they've made it without anything going wrong. Could someone provide some closure if this recipe is safe? I'm nervous... Assistant: I’ve seen that brand of essential oils linked in the recipe (Aftelier) recommended by another professional chef, Jeni Britton Bauer, for flavoring her ice creams. I would absolutely use Aftelier and avoid any other brand that generally is sold for aromatherapy use.
Human: This recipe for gummy lollies calls for 0.4g of essential oils. Is it safe to use? I see many people online advising not to ingest that stuff and it has me kinda nervous... https://www.chefsteps.com/activities/sous-vide-gummies-for-the-whole-family Here's the recipe. Everywhere I look people say you shouldn't ingest EO, but the recipe calls for it and many people say they've made it without anything going wrong. Could someone provide some closure if this recipe is safe? I'm nervous... Assistant: It really depends on the oil. If it's sold as food in a country with a decent food regulatory agency, then it's probably one of the ones that's fine.
Human: Hello. Could you help me identify this dish https://imgur.com/1SMUlCc I know its from hungarian restaurant and that's it. Thank you in advance Assistant: https://zsuzsaisinthekitchen.blogspot.com/2008/11/paprika-potatoes-papriks-krumpli.html ? https://zsuzsaisinthekitchen.blogspot.com/2010/04/potato-pasta-krumplis-teszta.html ?
Human: Hello. Could you help me identify this dish https://imgur.com/1SMUlCc I know its from hungarian restaurant and that's it. Thank you in advance Assistant: It would help to know what some of the ingredients are. It looks like there are onions for sure. Possibly potatoes, but maybe turnip. Or it could be chicken. The sauce looks to be of some sort of pepper (just guessing from what look like pepper seeds) and paprika.
Human: How do you use rosemary and other herbs while cooking steak in a pan? I've heard of folks basting the steak over and over in a pool of butter with the rosemary and thyme also in the pan. However, I think by the time I'm done, usually my herbs are also burnt to a crisp since my heat level is always around medium high. I've tried lower heats like medium, but the steak just doesn't cook as nicely. Anyway, how do you incorporate the flavor of herbs when cooking steak in a pan? Assistant: The way I do mine: Season the steak with salt and pepper. Heat a pan high. Let it get hot and add a little drizzle of olive oil. Sear it on both sides for a little bit. Turn the pan down to a medium low, put in butter, garlic, rosemary and thyme. Spoon that butter over the steak. Let it rest for abit. Always works for me. Hope this is helpful!
Human: How do you use rosemary and other herbs while cooking steak in a pan? I've heard of folks basting the steak over and over in a pool of butter with the rosemary and thyme also in the pan. However, I think by the time I'm done, usually my herbs are also burnt to a crisp since my heat level is always around medium high. I've tried lower heats like medium, but the steak just doesn't cook as nicely. Anyway, how do you incorporate the flavor of herbs when cooking steak in a pan? Assistant: Why I Flavor My Butter, NOT My Steak https://m.youtube.com/watch?v=21igfoUrRCg
Human: How much sugar ends up in a salmon gravlax after curing? I use a basic cure of 15% salt and 15% sugar by salmon weight overnight - 2 nights. Assistant: Carefully drain ALL the brine off the salmon. Measure to the gram. Use a brix meter to measure the sugar in the brine. Subtract that from the starting sugar to calculate ROUGHLY the sugar that remained in the salmon.
Human: How much sugar ends up in a salmon gravlax after curing? I use a basic cure of 15% salt and 15% sugar by salmon weight overnight - 2 nights. Assistant: Use more salt, get more salt. Salty
Human: What can I do with a blow torch? 🔥 Other than using it for creme brûlée, what else can I do with it? Assistant: I do it for super fast “over easy” eggs. Heat up a pan pretty hot then toss in butter and my eggs. Let it sit for 15-20 seconds then torch the top to cook the whites. Eggs done in 30-45 seconds if you like runny yolks.
Human: What can I do with a blow torch? 🔥 Other than using it for creme brûlée, what else can I do with it? Assistant: Toasting meringue on pies. Sprinkle sugar on bananas or oranges or grapefruit and brulee it.
Human: I got a food grinder attachment for the holidays...what can I do with it apart from the usual ground meat and sausage? As mentioned in the title, my fiance and I received a food grinder attachment for a kitchen stand mixer for the holidays. We're definitely looking forward to using it to make homemade hamburgers and sausages (especially since I have a corn allergy and can't have a lot of store-bought sausages), but I was wondering if there's anything else you can do with it? Are there any uses for veggies, fruits, cheeses, etc. that would be better done in the grinder than another appliance, like a food processor? I'm just trying to think out of the box and make everything in my kitchen as multitasking as possible! Assistant: Nuts! My mom gave me ours and showed me how to use it to grind nuts and mushrooms for a filling for pierogi. I'm sure you could use it for other things like that too.
Human: I got a food grinder attachment for the holidays...what can I do with it apart from the usual ground meat and sausage? As mentioned in the title, my fiance and I received a food grinder attachment for a kitchen stand mixer for the holidays. We're definitely looking forward to using it to make homemade hamburgers and sausages (especially since I have a corn allergy and can't have a lot of store-bought sausages), but I was wondering if there's anything else you can do with it? Are there any uses for veggies, fruits, cheeses, etc. that would be better done in the grinder than another appliance, like a food processor? I'm just trying to think out of the box and make everything in my kitchen as multitasking as possible! Assistant: Use it to make your cranberry sauce/relish. It's easy, 1lb cranberry, 1 whole orange (that means the rind too), and mix in a cup of sugar.
Human: Making citrusy South East Asian soups with intense garlic, ginger, cilantro flavors. I'm trying to recreate a delicious Laos soup called Souk Gai that I had at a local restaurant (called Laos Thai in Toronto and they also have a location in Winnepeg). From what I can gather, it's a clear citrusy chicken-based broth with strong and delicious flavors of garlic and cilantro and spiced with thai chilies and ginger and there are tons of floating bits of green onion. You can taste all the layers, but especially the garlic!!!! There are also bits of white floating around which I am pretty sure is garlic. The owner says she uses all fresh herbs and simmers the soup for a long time. However, when I tried to duplicate it the first time, I boiled the ginger from the beginning. The soup was very gingery about an hour in but by the end of it, we couldn't taste the ginger at all. When I put in what I think is a lot of garlic cloves, I couldn't taste any garlic at all. I am thinking there is more of a science to this than just putting all the ingredients in at the same time and boiling the heck out of it for 6 hours. I'm trying again tomorrow. My ingredients are: - chicken bones (feet and thigh bones) - garlic cloves (planning to pan fry them a bit first in oil to get the aroma out and then planning to mince them and add towards the last 15 minutes before serving) - ginger (put them in about an hour before serving based on last experience) - lots of limes/lemons, only at the end at serving time - lots of cilantro (add the stems towards the beginning, garnish with leaves towards the end) - lemongrass (no experience with it, so any insight would be helpful!) Just wanted to sanity check this with some other people. Looking for any ideas or insights! Thanks in advance! Assistant: Your soup probably uses galangal, not ginger. That substitution is one reason you're not quite matching the flavor. You might consider using Chilicali galangal sauce base which has all of the flavors you need already blended together. I've used it myself in soups with good results.
Human: Making citrusy South East Asian soups with intense garlic, ginger, cilantro flavors. I'm trying to recreate a delicious Laos soup called Souk Gai that I had at a local restaurant (called Laos Thai in Toronto and they also have a location in Winnepeg). From what I can gather, it's a clear citrusy chicken-based broth with strong and delicious flavors of garlic and cilantro and spiced with thai chilies and ginger and there are tons of floating bits of green onion. You can taste all the layers, but especially the garlic!!!! There are also bits of white floating around which I am pretty sure is garlic. The owner says she uses all fresh herbs and simmers the soup for a long time. However, when I tried to duplicate it the first time, I boiled the ginger from the beginning. The soup was very gingery about an hour in but by the end of it, we couldn't taste the ginger at all. When I put in what I think is a lot of garlic cloves, I couldn't taste any garlic at all. I am thinking there is more of a science to this than just putting all the ingredients in at the same time and boiling the heck out of it for 6 hours. I'm trying again tomorrow. My ingredients are: - chicken bones (feet and thigh bones) - garlic cloves (planning to pan fry them a bit first in oil to get the aroma out and then planning to mince them and add towards the last 15 minutes before serving) - ginger (put them in about an hour before serving based on last experience) - lots of limes/lemons, only at the end at serving time - lots of cilantro (add the stems towards the beginning, garnish with leaves towards the end) - lemongrass (no experience with it, so any insight would be helpful!) Just wanted to sanity check this with some other people. Looking for any ideas or insights! Thanks in advance! Assistant: you might enjoy some thai basil with that, goes well with coriander\cilantro. Also get a little bag of msg and use a little bit in your dishes(especially asian), use little bit like its a potent salt which also means you can use less salt. edit: add fresh thai basil leaves at the end, they are prone to wilting from cooking heat.
Human: For pork dumplings is it better to make a small batch and refrigerate ingredients or make all of them and reheat? I am going to try out this recipe https://redhousespice.com/pan-fried-pork-buns/ I wont be eating the entire batch at once. So I am wondering if it would be better to keep the dough and pork mix in the fridge and make more buns as I want. Or make all the buns then freeze/refrigerate the leftovers? Also if I freeze/refrigerate the premade buns, is it better to cook them then store or store uncooked? I assume the reheat method would just be follow the same cooking process. Assistant: dumplings freeze spectacularly i usually make around a 100 every time i make the
Human: For pork dumplings is it better to make a small batch and refrigerate ingredients or make all of them and reheat? I am going to try out this recipe https://redhousespice.com/pan-fried-pork-buns/ I wont be eating the entire batch at once. So I am wondering if it would be better to keep the dough and pork mix in the fridge and make more buns as I want. Or make all the buns then freeze/refrigerate the leftovers? Also if I freeze/refrigerate the premade buns, is it better to cook them then store or store uncooked? I assume the reheat method would just be follow the same cooking process. Assistant: Make and freeze, then cook from frozen. I do it all the time!
Human: Why is my Lodge cast iron still rough on the surface, but my mom's is smooth as glass? I don't think it's an aging thing although, admittedly, mine is newer. But my Lodge cast iron skillet has a bumpy finish that I've struggled to keep seasoned over the years while my mom's is super smooth and easy to maintain. Is there a way I can get that finish with my own? Assistant: The posts about old skillets being machined flat are correct, but *do not overthink this*, the smooth surface has surprisingly little impact on the performance of the pan. Just use the darn thing and it will become slick with time. Reddit is obsessed with cast iron in a very stupid way.
Human: Why is my Lodge cast iron still rough on the surface, but my mom's is smooth as glass? I don't think it's an aging thing although, admittedly, mine is newer. But my Lodge cast iron skillet has a bumpy finish that I've struggled to keep seasoned over the years while my mom's is super smooth and easy to maintain. Is there a way I can get that finish with my own? Assistant: Newer cast-iron pans are cast in sand that is rougher than their predecessors. The sand mold gives it that rough texture and they don't bother to smooth it down.
Human: Cast iron season unevenly, why can't I season a pan with a bunch of oil? So guys I'm getting to the point I'm really breaking in my cast iron pan I got about 2 years ago. The surface Is pretty nonstick, but not completely. Every time I use it I oil it and bake it for an hour or so after to really season it. Tonight I was thinking, I'm trying to build up the polymerization. When I was younger I've added a few extra tablespoons of oil and not wiped my pan before reseasoning and got odd syrupy patches, idk how else to explain it. Why does that happen? Why couldn't I initially throw a cup or two of oil into my cast iron pan, and bake it at a higher temp and get a perfectly level perfectly even nonstick surface? Assistant: Syrupy patches mean your layer of oil is too thick, or *maybe* that you're not baking at a high enough temp. But probably too much oil. It needs to be an exceedingly thin layer. You wipe on a tiny amount, then wipe nearly all of it off. I've had good luck following seriouseats advice
Human: Cast iron season unevenly, why can't I season a pan with a bunch of oil? So guys I'm getting to the point I'm really breaking in my cast iron pan I got about 2 years ago. The surface Is pretty nonstick, but not completely. Every time I use it I oil it and bake it for an hour or so after to really season it. Tonight I was thinking, I'm trying to build up the polymerization. When I was younger I've added a few extra tablespoons of oil and not wiped my pan before reseasoning and got odd syrupy patches, idk how else to explain it. Why does that happen? Why couldn't I initially throw a cup or two of oil into my cast iron pan, and bake it at a higher temp and get a perfectly level perfectly even nonstick surface? Assistant: I think with a pan full of oil if you were at a high enough heat to polymerize the oil, it would smoke like crazy. I wash my pans, put them on the stove to dry, then bring them up to hi heat and sprinkle a few DROPS of oil in the pan and wipe that up with a paper towel. That’s it. If I put more oil in, it would be worse cause the cold oil would cause the temperature to drop and by the time it recovered to polymerization temp it’d be smoking like mad.
Human: TAMPA Cuban yellow rice I lived in Tampa for years and since moving away, I cannot find nor recreate the steam table hotel pan taste of proper Tampa Cuban yellow rice and black beans. I have tried turmeric and cumin for color and taste, tried different combinations of bell peppers, onion, garlic, different fats (today duck fat and butter) to toast the rice a bit, different rice varietals, but never saffron. Is this what I am missing? Today I used The Food Lab's black bean soup and the rice from halal cart chicken as a starting point. They do something special on the Tampa side of Tampa Bay, and I don't (and nobody outside of Tampa, apparently) know the secret. I assume there is a large amount of saturated fat involved, but I am clueless. BTW, nobody can do a Cubano Tradicional like they do in Tampa or Brandon either. Assistant: Yep, it's the Sazon Goya and a rice cooker that does it.
Human: TAMPA Cuban yellow rice I lived in Tampa for years and since moving away, I cannot find nor recreate the steam table hotel pan taste of proper Tampa Cuban yellow rice and black beans. I have tried turmeric and cumin for color and taste, tried different combinations of bell peppers, onion, garlic, different fats (today duck fat and butter) to toast the rice a bit, different rice varietals, but never saffron. Is this what I am missing? Today I used The Food Lab's black bean soup and the rice from halal cart chicken as a starting point. They do something special on the Tampa side of Tampa Bay, and I don't (and nobody outside of Tampa, apparently) know the secret. I assume there is a large amount of saturated fat involved, but I am clueless. BTW, nobody can do a Cubano Tradicional like they do in Tampa or Brandon either. Assistant: Saffron yellow rice. Saffron is the flavor you’re missing.
Human: Need suggestions for tweaking an old sauce recipe for filet mignon, now that an ingredient is unavailable. I haven't cooked filet mignon in decades, but when I did, I served it with a simple sauce of chopped shallots and tarragon sauteed in butter, with some Lee & Perrin's White Wine Worcestershire Sauce. L&P no longer makes that sauce, and I have some filet I'd like to cook tomorrow. I'm thinking I'll use the first three ingredients, plus some chopped anchovy, but it will need some acid and maybe something else to make up for the lack of white wine worcestershire sauce. Any suggestions? Assistant: Maybe I'm just crazy but I would try some white wine (deglaze the fond) and then a healthy splash of Worcestershire to taste towards the end....
Human: Need suggestions for tweaking an old sauce recipe for filet mignon, now that an ingredient is unavailable. I haven't cooked filet mignon in decades, but when I did, I served it with a simple sauce of chopped shallots and tarragon sauteed in butter, with some Lee & Perrin's White Wine Worcestershire Sauce. L&P no longer makes that sauce, and I have some filet I'd like to cook tomorrow. I'm thinking I'll use the first three ingredients, plus some chopped anchovy, but it will need some acid and maybe something else to make up for the lack of white wine worcestershire sauce. Any suggestions? Assistant: I might try balsamic vinegar or regular Worcestershire sauce.
Human: I need to replace leeks for another ingredient in a lobster sheperd pie recipe I dislike leeks but I can't just leave them out because the pie will lose too much body. I have read that shallots are a good replacement but those won't give it any body either. Can you guys give me some recommendations? Here is the recipe. Assistant: If you're afraid of a straight sub of onions for the leeks being too strong-tasting, consider maybe using a couple of celery stalks as well as the onion. Looking at the recipe, with the potato and lobster and dill and onion, celery would be a nice mild, bulky addition that would be in keeping with the pot pie/chowder flavour.
Human: I need to replace leeks for another ingredient in a lobster sheperd pie recipe I dislike leeks but I can't just leave them out because the pie will lose too much body. I have read that shallots are a good replacement but those won't give it any body either. Can you guys give me some recommendations? Here is the recipe. Assistant: Any allium will be fine. Shallots or onions would be my first instinct.
Human: Do more fancy induction cooktops cycle on-and-off faster? I use a cheap Ikea single-fob induction cooktop to supplement my horrible electric stove. On lower temperatures it will sometimes boil vigorously for 1 second and then turn off for 3 seconds, and repeat. Not ideal temperature control. Sometime I might replace my full cooktop with induction, but I'd far prefer if it cycled on for 0.1 second, off for 0.3 seconds. Alternatively, actually just reducing the power to the coils rather than cycling at full power would be great. If I upgrade to a brand-name 5 hob cooktop, will I still suffer the long cycle times, or is that just a function of cheapies? Assistant: They are insanely expensive - but I splurged on the Breville Control Freak induction cook top and I’m never looking back. Brings sous vide control to the stove and allows very tightly controlled thermal control where you can pick a precise temperature and ramp speed and it will stick to it - none of the issues other induction stoves have.
Human: Do more fancy induction cooktops cycle on-and-off faster? I use a cheap Ikea single-fob induction cooktop to supplement my horrible electric stove. On lower temperatures it will sometimes boil vigorously for 1 second and then turn off for 3 seconds, and repeat. Not ideal temperature control. Sometime I might replace my full cooktop with induction, but I'd far prefer if it cycled on for 0.1 second, off for 0.3 seconds. Alternatively, actually just reducing the power to the coils rather than cycling at full power would be great. If I upgrade to a brand-name 5 hob cooktop, will I still suffer the long cycle times, or is that just a function of cheapies? Assistant: Yea this is common for cheap cookers. Even some fancy ones can have this problem. Its kinda random, you gotta check reviews before buying any induction. A really good induction stove is amazing.
Human: When would you rather chop garlic than crush it and vice-versa? Assistant: Anthony Bourdain says you’ve to stay away from garlic presses
Human: When would you rather chop garlic than crush it and vice-versa? Assistant: Not a culinary reason, but I like to use a garlic press/ mincer so my fingers and nails don't smell like garlic
Human: Pickles you get with sandwiches and on Chicago style hotdogs Disclaimer... I'm pregnant and stereotypically craving pickles (though I love pickles when in not pregnant too.) I love the pickle spears that get served with certain sandwiches and on Chicago style hotdogs but I can't seem to find them in stores. I've tried ones off the shelf and even ones in the refrigerated sections. Are they a certain style of pickle? Do restaurants do something to them (rather than just serve them out of the jar?) All the pickles I buy have too strong of either a vinegar or garlic flavor... or are too soft.. or too green (whereas the restaurant pickles look like cucumbers.) Assistant: Hot dog stands just get them straight from Vienna Beef in big buckets, nothing special. Source: A friend who worked at a hot dog stand in Chicago
Human: Pickles you get with sandwiches and on Chicago style hotdogs Disclaimer... I'm pregnant and stereotypically craving pickles (though I love pickles when in not pregnant too.) I love the pickle spears that get served with certain sandwiches and on Chicago style hotdogs but I can't seem to find them in stores. I've tried ones off the shelf and even ones in the refrigerated sections. Are they a certain style of pickle? Do restaurants do something to them (rather than just serve them out of the jar?) All the pickles I buy have too strong of either a vinegar or garlic flavor... or are too soft.. or too green (whereas the restaurant pickles look like cucumbers.) Assistant: Try half sour pickles.
Human: Rookie question, but what's the difference between minced meat and ground beef (or ground meat I guess) I've seen some recipes call for minced meat but I'm honestly not sure what it is or where to even find it. I thought it was just a different name for ground beef for outside the US, but I have absolutely no idea honestly. Assistant: The side of the atlantic ocean that you live on.
Human: Rookie question, but what's the difference between minced meat and ground beef (or ground meat I guess) I've seen some recipes call for minced meat but I'm honestly not sure what it is or where to even find it. I thought it was just a different name for ground beef for outside the US, but I have absolutely no idea honestly. Assistant: But then there's mincemeat, which has some animal fat but does not always contain meat: https://en.wikipedia.org/wiki/Mincemeat
Human: What is the difference between 35% and 40% fat whipping milk cream in cooking? Assistant: 35% for coffee, 40% for everyhing else. Least thats what i do.
Human: What is the difference between 35% and 40% fat whipping milk cream in cooking? Assistant: It depends on what you're doing. Say you are making whipped cream for your desserts. If you try it with the 35% it will be hard to get it to stand. The 40% is heavier...think thicker. If you use it for sauces and the like you will get a heavier and thicker sauce.
Human: Food safety and stirry-stuffs. What's the deal? So, there's a list of ways to minimize food poisoning in the kitchen. Don't cut raw vegetables on an unwashed cutting board/knife used to cut raw meat. Wash your hands often. Whatever. But when it comes to tongs or spoons or spatulas, it seems to me that it's slightly sketchier. The simplest example I can think of is using tongs to turn over a chicken breast. Unless you're an absolute legend, part of the tongs is going to touch the raw side, which will later touch the already-cooked side when you move the chicken the next time. What gives? What's the correct way to go about it? Assistant: I just leave tongs and spatulas in the pan/pot with the thing that's cooking. If they're the same temperature as the food, they're safe IMO.
Human: Food safety and stirry-stuffs. What's the deal? So, there's a list of ways to minimize food poisoning in the kitchen. Don't cut raw vegetables on an unwashed cutting board/knife used to cut raw meat. Wash your hands often. Whatever. But when it comes to tongs or spoons or spatulas, it seems to me that it's slightly sketchier. The simplest example I can think of is using tongs to turn over a chicken breast. Unless you're an absolute legend, part of the tongs is going to touch the raw side, which will later touch the already-cooked side when you move the chicken the next time. What gives? What's the correct way to go about it? Assistant: I have chopsticks that I use for cooking raw things, and chopsticks that I use for cooked things, and chopsticks for eating with.
Human: Using an instant soup mix as a substitute for a cup of vegetable stock? About to make a mushroom/potato curry. Recipe calls for some vegetable stock but discovered I have none on hand. Am feeling particularly lazy and can't be bothered following a recipe to make a stock. I'm one of the least fussy eaters on earth but I'm just wondering if there's anything I should be considering before I throw a cup of instant soup into my curry. I'm either doing this or I'm throwing in the towel and ordering a pizza. Please help me Reddit! Assistant: It'll be fine. It might make it thick but if it's too thick just add more water until you get the consistency you want.
Human: Using an instant soup mix as a substitute for a cup of vegetable stock? About to make a mushroom/potato curry. Recipe calls for some vegetable stock but discovered I have none on hand. Am feeling particularly lazy and can't be bothered following a recipe to make a stock. I'm one of the least fussy eaters on earth but I'm just wondering if there's anything I should be considering before I throw a cup of instant soup into my curry. I'm either doing this or I'm throwing in the towel and ordering a pizza. Please help me Reddit! Assistant: Worth trying. Won't be a disaster.
Human: I want to make marshmallow (for the first time). Can I put the goo in a piping bag and pipe it? How long might I have until it sets? Or is this just a hot, sticky disaster waiting to happen and that’s why you never see anything other than cubed marshmallows? Assistant: Yes, but you gotta be ready to bag and pipe as soon as you finish whipping. I use Alton Brown's recipe and make 10 batches this month alone and it's a good recipe, but they do set up fast. It's also very sticky!
Human: I want to make marshmallow (for the first time). Can I put the goo in a piping bag and pipe it? How long might I have until it sets? Or is this just a hot, sticky disaster waiting to happen and that’s why you never see anything other than cubed marshmallows? Assistant: Binging with Babish did an episode where he made marshmallows from scratch and he let them set for 4hrs. Binging with Babish - Teddy Brulee He starts the marshmallows at 3:20
Human: What does yogurt do in bread making? Im looking at turkish and indian breads and many of them call for a tablespoon of yogurt. What is it in the yogurt that is necessary for the bread, is it the live cultures interacting with the yeast? Assistant: Yogurt, because of its acidity, will relax the gluten, thus, making the bread more tender. It's a common trick to use if you want bread more tender, without changing the taste or whatever and without using fat (like oil, butter, etc).
Human: What does yogurt do in bread making? Im looking at turkish and indian breads and many of them call for a tablespoon of yogurt. What is it in the yogurt that is necessary for the bread, is it the live cultures interacting with the yeast? Assistant: Sugar for the yeast to eat?
Human: Can I freeze manchego cheese? I received a giant chunk of it and I'm totally clueless about what to do with it. I looked up 'manchego' in other subreddits and the consensus seems to be that it's a delicious cheese that should be enjoyed with crackers or fruit and not necessarily cooked. Well, I have a giant chunk of this stuff I'm completely clueless. There's no way I can eat it all just by itself within a three month time span, even. So can I freeze it? Or make grilled cheese with it? Or some sort of pasta? Just looking for suggestions/advice. Thanks!! Assistant: A very traditional Catalan sandwich with manchego Baguette, split lengthwise to make a sandwich Grated tomato with a bit of salt and good olive oil rubbed on the inside of the bread Manchego slices Delicious
Human: Can I freeze manchego cheese? I received a giant chunk of it and I'm totally clueless about what to do with it. I looked up 'manchego' in other subreddits and the consensus seems to be that it's a delicious cheese that should be enjoyed with crackers or fruit and not necessarily cooked. Well, I have a giant chunk of this stuff I'm completely clueless. There's no way I can eat it all just by itself within a three month time span, even. So can I freeze it? Or make grilled cheese with it? Or some sort of pasta? Just looking for suggestions/advice. Thanks!! Assistant: Mexican grilled cheese - Texas toast, chipotle butter, manchego, pickled jalepenos, roasted corn. I know that's not the question but it's my favorite thing to do with manchego!
Human: Question for people with massive cutting boards Hi, I was looking to get one of those big wooden cutting boards and couldn’t wrap my head around a few things. First, how do you wash something so big. I understand most people only use them for vegetables/stuff you can eat raw but even then how often do you wash it. Do you use some sort of spray and wipe it down instead of washing for most daily use? Second, do you just leave the cutting board out or do you store it after every use. If you leave it out, won’t it get dusty. Do you just wipe it down before use? I know these seem like really dumb questions but I genuinely can’t comprehend these things. Any help is appreciated! Thank you! Assistant: I just view it like I would a wooden countertop.
Human: Question for people with massive cutting boards Hi, I was looking to get one of those big wooden cutting boards and couldn’t wrap my head around a few things. First, how do you wash something so big. I understand most people only use them for vegetables/stuff you can eat raw but even then how often do you wash it. Do you use some sort of spray and wipe it down instead of washing for most daily use? Second, do you just leave the cutting board out or do you store it after every use. If you leave it out, won’t it get dusty. Do you just wipe it down before use? I know these seem like really dumb questions but I genuinely can’t comprehend these things. Any help is appreciated! Thank you! Assistant: 20x28x2. I generally wash half at a time in the sink. If it gets really bad, I'll stick a strainer in the bath tub and wash it in there. I've also used the hose outside. We generally don't use it for a simple dinner for just the 2 of us and it was a gift from a friend when I found an old butcher block island and tore it apart. That extra space is amazing if you're into bbq!
Human: Butter basting steak at scale I’m able to get good results with butter basting steak with aromatics…when making one or 2. Any tips on how to do this if needing to cook 8 steaks to be ready at the same time? Thanks! Assistant: What I do is get a Pyrex casserole dish that I fill with my herbs and butter. I place that in a warm oven to melt the butter. Then when I’m done searing the steaks I let them rest in the herb butter.
Human: Butter basting steak at scale I’m able to get good results with butter basting steak with aromatics…when making one or 2. Any tips on how to do this if needing to cook 8 steaks to be ready at the same time? Thanks! Assistant: If the steaks are thick you could use reverse sear. If you have not purchased the steak, I would try for 2-4 very large steaks which can be sliced and portioned out.
Human: Should I buy an oven thermometer or how can I use my laser (IR) temp gun? Should I buy some sort of oven thermometer for home oven? Its a real old oven. I already have a laser temp gun but I don’t know how surface temp relates to air temp and if that helps me. Thanks all! Assistant: I use an IR and an instant read. Someone in another thread pointed out thermapen have released an instant read with a built in IR thermometer. The instant is for core temp (bread, meat, veg, anything hot) I use the IR to check my pans are to temp, the pizza steel is hot etc. The pan checking is a game changer for pancakes...
Human: Should I buy an oven thermometer or how can I use my laser (IR) temp gun? Should I buy some sort of oven thermometer for home oven? Its a real old oven. I already have a laser temp gun but I don’t know how surface temp relates to air temp and if that helps me. Thanks all! Assistant: A pyrometer is useful for determining the surface temperature of what you are cooking... however it can not measure the internal temperature (of say, a chicken, etc). You need a thermometer that can be inserted (via a probe) into the interior of what you are cooking.
Human: Pan fried potatoes - can I fry them most of the way, and then set them aside to be finished off and crisped up right before I serve? Assistant: Yes, restaurants do variations of this all the time. It's called par-cooking.
Human: Pan fried potatoes - can I fry them most of the way, and then set them aside to be finished off and crisped up right before I serve? Assistant: Keep the pan under the salamander to keep them warm after frying up a pan before the rush.
Human: Tried to brown butter with cinnamon for use in swiss meringue. After 24+ hours, butter has not set at room temperature. Hey! This is my first post, and I have never seen anything like this. I am making a pumpkin cake with Swiss Meringue Butter cream. I wanted to add cinnamon to the frosting and yesterday woke up with the idea to put cinnamon in with the butter, brown it, and let it come to room temperature for use today. So I browned the butter with the cinnamon, and it has been sitting on my counter for over 24 hours now. I got my meringue all ready to go and went to grab the butter... Not only is it not set, it's in that partial liquid phase where there is some yellow liquid and some lighter yellow solid suspended in it. It has a very strange almost stringy texture. My best guess about the melting is that it has been too close to my oven, which has been working all day prepping for a dinner party tomorrow. But the stringy texture... Could it be the cinnamon? Can I still use this butter? If not, and I need to soften more butter, will my meringue be okay in the mean time? It's Swiss, so I warmed egg whites with the sugar until sugar was fully dissolved, whipped to stiff peaks and have added icing sugar as per my recipe. Thanks for your help. Assistant: Browning butter won't cause it to not solidify. Butter gets hard when it's cold because it's mostly fat and fat gets hard as it gets cold. If your butter is only partially solid, it's because it's bit cold enough. Browning it won't change its ability to get solid
Human: Tried to brown butter with cinnamon for use in swiss meringue. After 24+ hours, butter has not set at room temperature. Hey! This is my first post, and I have never seen anything like this. I am making a pumpkin cake with Swiss Meringue Butter cream. I wanted to add cinnamon to the frosting and yesterday woke up with the idea to put cinnamon in with the butter, brown it, and let it come to room temperature for use today. So I browned the butter with the cinnamon, and it has been sitting on my counter for over 24 hours now. I got my meringue all ready to go and went to grab the butter... Not only is it not set, it's in that partial liquid phase where there is some yellow liquid and some lighter yellow solid suspended in it. It has a very strange almost stringy texture. My best guess about the melting is that it has been too close to my oven, which has been working all day prepping for a dinner party tomorrow. But the stringy texture... Could it be the cinnamon? Can I still use this butter? If not, and I need to soften more butter, will my meringue be okay in the mean time? It's Swiss, so I warmed egg whites with the sugar until sugar was fully dissolved, whipped to stiff peaks and have added icing sugar as per my recipe. Thanks for your help. Assistant: Chill the butter till almost solid. Then whip until creamy, add powdered sugar and milk alternately. Whip well. Browned Butter Buttercream Frosting. Delicious.
Human: Can I use a crock pot in place of a dutch oven? So I found this recipe which looks delicious. However, I don't have a dutch oven, and was wondering if I can use a crock pot in place of it, or do a pretty close approximation. I'd assume I can, it seems pretty straightforward, but I'm just not sure how to go about controlling heat for the "baking" portion of the recipe. Assistant: It will work just as well in the slow cooker, but it will turn out best if you use a bunch of thighs and legs instead of a whole chicken. The white meat will overcook and dry out when braised like this.
Human: Can I use a crock pot in place of a dutch oven? So I found this recipe which looks delicious. However, I don't have a dutch oven, and was wondering if I can use a crock pot in place of it, or do a pretty close approximation. I'd assume I can, it seems pretty straightforward, but I'm just not sure how to go about controlling heat for the "baking" portion of the recipe. Assistant: I'd put a circle of greaseproof/parchment paper over the top of everything, then put the lid on. Otherwise, game on!
Human: Hot and Sour Soup: Questions I am going to try the recipe below for Hot and Sour Soup. I will include link to video which has all the ingredients and directions written out. I have two questions: 1) I can not locate Dark Soy Sauce in any of the stores I have tried. I find Soy Sauce and Light Soy Sauce. What can I use as a substitute for Dark Soy Sauce so that I can avoid having to purchase online? 2) Once everything is prepped, there is very little cooking time. Will the pork cook in this short amount of time? https://www.youtube.com/watch?v=D78r9jvLliA Assistant: hot and sour soup here’s another recipe in case you wanted to compare. I made this the other day and it was super easy! Definitely can sub regular soy sauce for dark (deal helps to just add color) but should be easy to find at an Asian grocery store in your area.
Human: Hot and Sour Soup: Questions I am going to try the recipe below for Hot and Sour Soup. I will include link to video which has all the ingredients and directions written out. I have two questions: 1) I can not locate Dark Soy Sauce in any of the stores I have tried. I find Soy Sauce and Light Soy Sauce. What can I use as a substitute for Dark Soy Sauce so that I can avoid having to purchase online? 2) Once everything is prepped, there is very little cooking time. Will the pork cook in this short amount of time? https://www.youtube.com/watch?v=D78r9jvLliA Assistant: If you have any Asian markets near you or a Chinatown, they will certainly carry it along with all kinds of great condiments.
Human: Is there a name for this sauce? Hollandaise + evaporated milk + cheese] I was recently diagnosed with Celiac's disease but I love mac and cheese. I ran across [Alton Brown's stove top recipe, and seeing that it does not have gluten, but some great thickening power, I've been using it a lot in other applications. Does this sauce have a name though? It appears to be a hollandaise with milk, so the closest thing that I am aware of would be a mousseline, but the dairy is not whipped. I'm just curious if there is some obscure name for it. Assistant: I don't know what everyone else is on, but a classical way to thicken a sauce like this is called a liaison. http://culinaryarts.about.com/od/glossary/g/liaison.htm
Human: Is there a name for this sauce? Hollandaise + evaporated milk + cheese] I was recently diagnosed with Celiac's disease but I love mac and cheese. I ran across [Alton Brown's stove top recipe, and seeing that it does not have gluten, but some great thickening power, I've been using it a lot in other applications. Does this sauce have a name though? It appears to be a hollandaise with milk, so the closest thing that I am aware of would be a mousseline, but the dairy is not whipped. I'm just curious if there is some obscure name for it. Assistant: There's no hollandaise here, it's just a béchamel based cheese sauce. If you have Celiac's you should probably still steer clear of roux based sauces, but you know your sensitivities better than anyone else. This is a great example of when the sodium citrate method for producing cheese sauce would be useful, since it can be used to totally eliminate the flour. Google "modernist cuisine sodium citrate cheese".
Human: Using bone marrow in tortillas? I’m currently workshopping a recipe and want to make tortillas using bone marrow as if it were the tallow. Has anyone ever tried something like this as I don’t want to spend time processing enough marrow to make a few tortillas if it won’t even work. Assistant: So long as you work it into the dough sufficiently I don't see why it would be a problem. The masa/flour should absorb it just like lard. This reminds me of an episode of Pati's Mexican Table when she was in Sonora. A woman there makes massive tortillas where she takes chicharrón that's been pulverized down to a powder and mixes it directly into the dough before pressing. Excellent idea, btw. Reading this put me into a creative space space so thanks for that 🤙
Human: Using bone marrow in tortillas? I’m currently workshopping a recipe and want to make tortillas using bone marrow as if it were the tallow. Has anyone ever tried something like this as I don’t want to spend time processing enough marrow to make a few tortillas if it won’t even work. Assistant: You remind me of my spouse. Last year after hunting season we made venison bone broth. Now, anytime a recipe calls for broth he can’t wait to try the same recipe with our venison bone broth. It worked great for stroganoff! May I ask, do you have an abundance of marrow you need to use up or are you trying to just realize a great idea that popped into your head?
Human: Timing help with Kenji's Xi'an oven-fried chicken wings recipe I just put them in the fridge... 18 hours puts me at 11am, 7 hours before kickoff! Will there be a drop in texture/ quality if I go 24 hours? Am I better off cooking them in the morning, and if so, how should I reheat them so they don't get rubbery? Assistant: They should be fine in that time. If you let them go *too* long the skin will dry out to the point where there won't be enough available water in them to catalyze the conversion of collagen to gelatin and instead of getting crisp/juicy they'll end up leathery. Same thing can happen pig skin or the skin of a roast turkey if it dries up too much before you roast it. But 24 hours should be fine!
Human: Timing help with Kenji's Xi'an oven-fried chicken wings recipe I just put them in the fridge... 18 hours puts me at 11am, 7 hours before kickoff! Will there be a drop in texture/ quality if I go 24 hours? Am I better off cooking them in the morning, and if so, how should I reheat them so they don't get rubbery? Assistant: He's mentioned in the comments of his wing recipes that longer times don't harm the wings.
Human: I'm in college and finally bought myself a chest freezer. Which food items store well in the freezer? I have absolutely no knowledge as to what can be frozen. Bananas? Tomatoes? Bread? Sauce? Leftover pasta? What CAN'T you freeze? Thanks for the help. Trying to save as much money as possible and avoid wasting food! Assistant: Don't put water in the freezer. It hardens up and turns into ice making it undrinkable.
Human: I'm in college and finally bought myself a chest freezer. Which food items store well in the freezer? I have absolutely no knowledge as to what can be frozen. Bananas? Tomatoes? Bread? Sauce? Leftover pasta? What CAN'T you freeze? Thanks for the help. Trying to save as much money as possible and avoid wasting food! Assistant: This helps me often: https://savethefood.com/storage
Human: Saw an Instagram post of what looks to be someone putting a raw egg yolk on top of some ice cream. Is this a normal thing? The video shows them putting an egg yolk on the ice cream. All the comments are saying that this is gross, but I'm wondering if there's something more to this? Assistant: Looks tasty to me. I actually make scrambled eggs sometimes by cooking the egg white separately and then pouring the beaten uncooked yolk over the top and folding it in of the heat. It's like a minimalist hollindaise.
Human: Saw an Instagram post of what looks to be someone putting a raw egg yolk on top of some ice cream. Is this a normal thing? The video shows them putting an egg yolk on the ice cream. All the comments are saying that this is gross, but I'm wondering if there's something more to this? Assistant: Maybe it's a cured yolk? Uncooked but not raw either. Great way to infuse flavors.
Human: How to achieve the meat texture for cheesesteak at home? In my opinion the texture of the steak in a cheesesteak is maybe the most important thing about the sandwich, maybe only surpassed by the bread. The texture causes the sandwich to be really fluffy and have little chew. From watching clips I've seen short order cooks generally place the meat on a flat top and chop at it with strong looking spatulas to achieve this flaked texture. I don't have a flat top griddle or industrial spatulas, but I am trying to achieve as close to this texture as possible. Option 1: **Butcher** In the past I've tried to have a butcher cut ribeye for me as thin as possible. It wasn't that thin. Someone who use to work in the butcher department said this butcher was probably holding back on the thinness because he knew it would come out looking like shit and maybe I wouldn't want to buy it. So maybe going to a butcher and being very clear what you want is still viable? Option 2: **Freeze and slice** I see this recommended a lot, but in my experience even with it frozen you won't get thin enough steaks and the size from slice to slice is really difficult to control. Even with a thin slice, it looks nothing like the picture above. Using this method you end up with meat looking like this. Tastes fine, but the texture and density is all off and it's going to be chewier and hang out of the sandwich, it's all fucking wrong, man. This option is not viable. Option 3: **Food processor** I have not yet tried this method, this is going to be my next attempt barring some sage advice from r/askcluinary. Using the slicer blade of a food processor you can get much better results than freeze and slice. As you can see in the picture, the pieces are much thinner, but it's still chunky and likely a little chewy compared to the chipped/flake meat from the first image at the start of this post. So what do you all think? Is true texture unattainable without a griddle? Any tips or other suggestions? Assistant: Korean market is the easy route - they'll have thinly sliced ribeye used for bulgogi and it's the perfect steak and thickness for cheese steak as well.
Human: How to achieve the meat texture for cheesesteak at home? In my opinion the texture of the steak in a cheesesteak is maybe the most important thing about the sandwich, maybe only surpassed by the bread. The texture causes the sandwich to be really fluffy and have little chew. From watching clips I've seen short order cooks generally place the meat on a flat top and chop at it with strong looking spatulas to achieve this flaked texture. I don't have a flat top griddle or industrial spatulas, but I am trying to achieve as close to this texture as possible. Option 1: **Butcher** In the past I've tried to have a butcher cut ribeye for me as thin as possible. It wasn't that thin. Someone who use to work in the butcher department said this butcher was probably holding back on the thinness because he knew it would come out looking like shit and maybe I wouldn't want to buy it. So maybe going to a butcher and being very clear what you want is still viable? Option 2: **Freeze and slice** I see this recommended a lot, but in my experience even with it frozen you won't get thin enough steaks and the size from slice to slice is really difficult to control. Even with a thin slice, it looks nothing like the picture above. Using this method you end up with meat looking like this. Tastes fine, but the texture and density is all off and it's going to be chewier and hang out of the sandwich, it's all fucking wrong, man. This option is not viable. Option 3: **Food processor** I have not yet tried this method, this is going to be my next attempt barring some sage advice from r/askcluinary. Using the slicer blade of a food processor you can get much better results than freeze and slice. As you can see in the picture, the pieces are much thinner, but it's still chunky and likely a little chewy compared to the chipped/flake meat from the first image at the start of this post. So what do you all think? Is true texture unattainable without a griddle? Any tips or other suggestions? Assistant: Freeze and slice with a deli slicer is what you're looking in for.
Human: Garlic confit is cloudy, is this normal? Hi! First time posting here, figured I’d ask since I just made garlic confit for the first time yesterday. Basically my question is the title, I read up on how to make garlic confit since I was given a bunch of garlic, and I liked the idea of it since I’ve never had it before. Used it a few times yesterday and I really enjoyed it. Read a few articles saying to put the garlic confit into the fridge, which I did. But when I went to grab it from the fridge this morning, I immediately saw through the glass jar it’d gotten cloudy, and when I opened to check it, it seems a lot more...viscous than yesterday? I decided to just leave it for now, and when I tried looking up answers I didn’t really find anything that answered me, or else I wasn’t reading closely enough lol. Just wanted to check if this was normal, or if I did something wrong and need to know so as to avoid a mistake in the future. Thank you! Assistant: The oil is likely just gelled up in the cold temps. scoop out a spoonful and let it come to room temp. And yes, always keep it refrigerated.
Human: Garlic confit is cloudy, is this normal? Hi! First time posting here, figured I’d ask since I just made garlic confit for the first time yesterday. Basically my question is the title, I read up on how to make garlic confit since I was given a bunch of garlic, and I liked the idea of it since I’ve never had it before. Used it a few times yesterday and I really enjoyed it. Read a few articles saying to put the garlic confit into the fridge, which I did. But when I went to grab it from the fridge this morning, I immediately saw through the glass jar it’d gotten cloudy, and when I opened to check it, it seems a lot more...viscous than yesterday? I decided to just leave it for now, and when I tried looking up answers I didn’t really find anything that answered me, or else I wasn’t reading closely enough lol. Just wanted to check if this was normal, or if I did something wrong and need to know so as to avoid a mistake in the future. Thank you! Assistant: Yup
Human: Can I cook Arborio rice like normal rice or can it only really be cooked for risotto? I’m too lazy to get regular rice. Help. Haha Assistant: Works fine. BTW, short grain Asian sticky rices aren't terrible for risotto, either, if you're in a pinch.
Human: Can I cook Arborio rice like normal rice or can it only really be cooked for risotto? I’m too lazy to get regular rice. Help. Haha Assistant: Cook it like pasta. Fill a large pot with water, and salt it so it tastes like the sea.  Once the water comes up to a boil, you drop in your rice in and cook until al dente about 12 munutes (soft on the outside, but a little bite left on the inside).  You then drain the rice and return it to the pot over the lowest heat possible.  After flavoring with some fat and additional salt, let rice rest for a few moments before fluffing. You might have to adjust the time for arborio.
Human: Why are Stainless Steel pans and skillets recommended over Non-Stick ones? Assistant: When you brown meat in a stainless steel pan, small, brown pieces of the meat stick to the bottom of the pan. This is called fond and has a ridiculous amount of flavor due to the Maillard reaction. This can be deglazed to capture that flavor and use it in a dish. Nonstick pans don't really allow for this to happen.
Human: Why are Stainless Steel pans and skillets recommended over Non-Stick ones? Assistant: Lots of reasons - you can use metal utensils without worry - you can cook with higher heat Some of the more experienced guys can probably list several more. Having a good thick bottom is really important.
Human: How long should rice last in the fridge once I've cooked it? Also any tips for freezing and reheating? I'm looking to cook more than I just need for that meal to make it easier just to reheat, and to use leftovers Assistant: Frozen rice is excellent for fried rice recipes because its so easy to separate the grains!
Human: How long should rice last in the fridge once I've cooked it? Also any tips for freezing and reheating? I'm looking to cook more than I just need for that meal to make it easier just to reheat, and to use leftovers Assistant: I let it cool after cooking. Place it vacuum bags and freeze it. To reheat heat, just throw the bag into boiling water for a bit. If you don't have a vacuum sealer, place the desired amount into a zip top bag and submerge it into water then seal. That gets a large majority of the air out.
Human: Mexican Melting Cheese? This may be a really dumb question, but here goes. A few years ago, when I was in grad school, some classmates and I were having conversations over lunch about what we usually bring. One girl starts talking about her lunch, which she already ate. She said that she had chips and queso. She claimed the queso was exactly like the "white" queso you get at an American Mexican restaurant, and she made it herself. The other girls at the table stared at her in amazement and asked her how she makes it. She claimed that all she did was take a chunk of the "mexican melting cheese" that you can get at the supermarket. Chop it up a little and then throw it in the microwave for a minute or two, stopping every 30 seconds or so to stir. So the other day when I was at the grocery, this popped into my head and I was really craving that white queso stuff. I bought a few blocks of the Mexican melting cheese. It claims on the package to be Mexican melting cheese and is labeled: Kroger Ole Oaxaca cheese. So I am doing searches online for Tex-Mex queso recipes, and not a single one of them mentions this sort of cheese. And also, their recipes call for A LOT more ingredients like condensed milk, chopped chilis, mozzerella, etc. Now I don't know what to do with this cheese. Did I get duped? I don't feel like experimenting and making a cheesy mess right now, so I figured I would come here first before attempting. Will putting this thing in the microwave for a few minutes create the velvety, cheesy, Tex Mex goodness that I am imagining? Or should I feed to my German Shepherd and go follow one of the American Cheese based recipes? Thx r/askculinary. I find your content very interesting and appreciate all of you. Assistant: Dude Oaxaca cheese is amazing man. Get two corn tortillas and a ripping hot cast iron skillet. Heat the tortillas up, throw in some Oaxaca on one, maybe some hot ass salsa, cilantro, or just use cheese. Put the other tortilla on it, cook for a minute or so more and BAM. Amazing cheezy melty yummy goodness. Best snack I ever learned.
Human: Mexican Melting Cheese? This may be a really dumb question, but here goes. A few years ago, when I was in grad school, some classmates and I were having conversations over lunch about what we usually bring. One girl starts talking about her lunch, which she already ate. She said that she had chips and queso. She claimed the queso was exactly like the "white" queso you get at an American Mexican restaurant, and she made it herself. The other girls at the table stared at her in amazement and asked her how she makes it. She claimed that all she did was take a chunk of the "mexican melting cheese" that you can get at the supermarket. Chop it up a little and then throw it in the microwave for a minute or two, stopping every 30 seconds or so to stir. So the other day when I was at the grocery, this popped into my head and I was really craving that white queso stuff. I bought a few blocks of the Mexican melting cheese. It claims on the package to be Mexican melting cheese and is labeled: Kroger Ole Oaxaca cheese. So I am doing searches online for Tex-Mex queso recipes, and not a single one of them mentions this sort of cheese. And also, their recipes call for A LOT more ingredients like condensed milk, chopped chilis, mozzerella, etc. Now I don't know what to do with this cheese. Did I get duped? I don't feel like experimenting and making a cheesy mess right now, so I figured I would come here first before attempting. Will putting this thing in the microwave for a few minutes create the velvety, cheesy, Tex Mex goodness that I am imagining? Or should I feed to my German Shepherd and go follow one of the American Cheese based recipes? Thx r/askculinary. I find your content very interesting and appreciate all of you. Assistant: You don't have to be duped, you can saute off chorizo, roast poblanos (peel off the skin and dice), and add in the cheese until melted and it is great with tortilla chips
Human: Quick way to cut foods? (Brussel sprouts, pearl onions We've all been there before. A case of round food objects to cut, but the only way we know how to do so is one by one. Anyone know any kitchen tricks to getting work done faster? I need to cut a case of brussel sprouts and have to remove the bottom core of each individual sprout. I need to halve pearl onions so that they don't roll around on the sheet pan when roasting. Or halve grapes for chicken salad. Or cherry tomatoes. I've heard of one trick where you lay a bunch of grapes on the counter. Then place a plate on top of it, upside down. Then use the knife to slice horizontally through all the grapes in one fell swoop. Never tried this, but I don't think it would work with pearl onions or brussel sprouts. For pearl onions, I once got two rectangle plates and laid them upside down side by side. In between I aligned up about 10-12 pearl onions, and with a really long knife, I cut down simultaneously. This worked pretty well, except the plates have to remain stationary. if they move at all, it ruins everything, slowing you down. Also, it seemed like aligning the onions took just as long as it did to cut them individually. Even though I felt like it was fairly quicker, I still went back to cutting them individually. I've been trying to think of an invention similar to the paper cutter that has a slot for about 10 food pieces to line up, then chop down on all of them at once. Assistant: The trick is to move your hands faster
Human: Quick way to cut foods? (Brussel sprouts, pearl onions We've all been there before. A case of round food objects to cut, but the only way we know how to do so is one by one. Anyone know any kitchen tricks to getting work done faster? I need to cut a case of brussel sprouts and have to remove the bottom core of each individual sprout. I need to halve pearl onions so that they don't roll around on the sheet pan when roasting. Or halve grapes for chicken salad. Or cherry tomatoes. I've heard of one trick where you lay a bunch of grapes on the counter. Then place a plate on top of it, upside down. Then use the knife to slice horizontally through all the grapes in one fell swoop. Never tried this, but I don't think it would work with pearl onions or brussel sprouts. For pearl onions, I once got two rectangle plates and laid them upside down side by side. In between I aligned up about 10-12 pearl onions, and with a really long knife, I cut down simultaneously. This worked pretty well, except the plates have to remain stationary. if they move at all, it ruins everything, slowing you down. Also, it seemed like aligning the onions took just as long as it did to cut them individually. Even though I felt like it was fairly quicker, I still went back to cutting them individually. I've been trying to think of an invention similar to the paper cutter that has a slot for about 10 food pieces to line up, then chop down on all of them at once. Assistant: get an Alaskan Ulu Knife. Rock forward to cut switch out small object rock back repeat until done.
Human: What does a recipe mean when it calls for a "Large Onion"? Bonus: Are vegetables from the store just much larger than most recipes intend? This is a common issue, I'll get out my largest skillet (12"), chop up the veggies fresh from the store as per the recipe and then the skillet is an inch deep in onion and bell pepper and I'm expected to saute this. Is it my imagination that the onions from the grocery store are perhaps _too_ large to use when the recipe asks for a "Large Onion"? What does it mean when a recipe asks for a Large/Medium/Small and what should I do to mitigate this inaccuracy? (I prefer the recipes with volume measures, at least I can compare my memory of a 1-cup measure to the onions when I'm at the store) Assistant: Just use a little common sense. Does all that onion and pepper look like it's going to overcrowd your pan? Maybe it would be better to not add it all at once.
Human: What does a recipe mean when it calls for a "Large Onion"? Bonus: Are vegetables from the store just much larger than most recipes intend? This is a common issue, I'll get out my largest skillet (12"), chop up the veggies fresh from the store as per the recipe and then the skillet is an inch deep in onion and bell pepper and I'm expected to saute this. Is it my imagination that the onions from the grocery store are perhaps _too_ large to use when the recipe asks for a "Large Onion"? What does it mean when a recipe asks for a Large/Medium/Small and what should I do to mitigate this inaccuracy? (I prefer the recipes with volume measures, at least I can compare my memory of a 1-cup measure to the onions when I'm at the store) Assistant: ATK defined their onion sizes, should be available online.
Human: My hollandaise sauce was perfect! then is separated. What did I do wrong? My friends and I are doing a group cooking over zoom the last couple of weeks. This weekend is my turn to pick a recipe, so I wanted to make one of my favorite dishes Eggs Benedict. I had tried to make this earlier in quarantine but didn't have a whisk and my sauce came out super runny. So this time I got a whisk and wanted to do a test run so I could wouldn't fuck up with all my friends. I was following this video. I use 2 sticks of butter and clarified it. came out clear looked good. I whisk 3 egg yokes 1/4cup white wine and lemon juice together and then put it on the double boiler and whisk/added the butter over a minute or so, and it started to work! I got a think creaming sauce. I added spice, turned the heat off and left the sauce on the double boiler then started to poach my eggs. Maybe 5min later I notice it doesn't look as good and start to whisk it again. I turned the heat back on and tried to whisk it back together but it didn't work. Tried adding boiling water, didn't work, I ran out of egg yokes to add. I whisk it for maybe 15min before I gave up. I have no idea what I did wrong can someone please help? Assistant: Hollandaise doesn't hold super well generally in my experience - you can hold it for about four hours but it will sometimes split on you anyway, it's not as stable as something like mayonnaise. Keeping it warm on the double boiler is good but remove the double boiler from the heat - if you kept the water boiling that might have caused it to split?
Human: My hollandaise sauce was perfect! then is separated. What did I do wrong? My friends and I are doing a group cooking over zoom the last couple of weeks. This weekend is my turn to pick a recipe, so I wanted to make one of my favorite dishes Eggs Benedict. I had tried to make this earlier in quarantine but didn't have a whisk and my sauce came out super runny. So this time I got a whisk and wanted to do a test run so I could wouldn't fuck up with all my friends. I was following this video. I use 2 sticks of butter and clarified it. came out clear looked good. I whisk 3 egg yokes 1/4cup white wine and lemon juice together and then put it on the double boiler and whisk/added the butter over a minute or so, and it started to work! I got a think creaming sauce. I added spice, turned the heat off and left the sauce on the double boiler then started to poach my eggs. Maybe 5min later I notice it doesn't look as good and start to whisk it again. I turned the heat back on and tried to whisk it back together but it didn't work. Tried adding boiling water, didn't work, I ran out of egg yokes to add. I whisk it for maybe 15min before I gave up. I have no idea what I did wrong can someone please help? Assistant: That's a weird hollandaise recipe to begin with. Classic hollandaise is just yolks, butter, lemon juice, maybe a bit of water to thin. Do you have an immersion blender? Then just follow this recipe: https://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
Human: Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and/or beverages? Hey /r/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called "Hydroxy alpha sanshool", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here! Assistant: It's called 麻辣油(mala you / numbing-hot oil), available at every Chinese grocery. Probably in the aisle with all the soy sauce. Don't use too much or that's all you're tasting, just a touch does wonders.
Human: Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and/or beverages? Hey /r/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called "Hydroxy alpha sanshool", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here! Assistant: Scientists already are isolating the molecules responsible though I don't how. Here is a really interesting article that just ran on NPR! http://www.npr.org/blogs/thesalt/2014/04/17/290896594/sichuan-peppers-buzz-may-reveal-secrets-of-the-nervous-system
Human: How to DIY sub canned fire-roasted diced tomatoes with basil and garlic? I have a recipe that calls for a 14-oz can of fire-roasted diced tomatoes with basil and garlic. I can't find such a product. I'm thinking I can add garlic powder and dried basil to a 14 oz can of fire roasted tomatoes but am not sure as to the quantities? Or if I should use fresh basil/garlic? Any pointers? Assistant: In my experience, tomatoes, canned, with seasonings added, generally impart very little of the flavour that they claim to.
Human: How to DIY sub canned fire-roasted diced tomatoes with basil and garlic? I have a recipe that calls for a 14-oz can of fire-roasted diced tomatoes with basil and garlic. I can't find such a product. I'm thinking I can add garlic powder and dried basil to a 14 oz can of fire roasted tomatoes but am not sure as to the quantities? Or if I should use fresh basil/garlic? Any pointers? Assistant: Minced garlic, sauteed, add tomatoes, add a bit of garlic powder and dried basil, simmer, add fresh chopped basil when done simmering
Human: Why is wagyu in Japan typically cooked on stainless steel instead of over binchotan? I occasionally purchase wagyu from some of the Japanese markets in the Bay Area and have always cooked it by briefly searing on a cast iron skillet. However, I recently obtained a small konro grill and was curious what it would taste like cooked over Kishu binchotan instead. At least to me, the flavor and texture of the meat's surface seemed superior to the cast iron approach (I didn't notice much of a difference for the interior of the meat). However, it appears that in Japan, wagyu is typically cooked on flat stainless steel teppanyaki grills. But binchotan is made in Japan and is widely available (at least to the restaurants serving A5 wagyu), so is there a particular reason to prefer the stainless steel surface over a charcoal grill? I can understand not wanting to use regular charcoal, as the high amount of fat in the wagyu would probably cause flare-ups. But when I grilled the meat, any fat that dripped only resulted in little puffs of smoke, so I don't think this entirely explains the preference. Assistant: Speaking from no experience but potentially adding the charcoal flavour could be undesirable to some as you're paying so much for a wagyu experience, some may want to taste just that.
Human: Why is wagyu in Japan typically cooked on stainless steel instead of over binchotan? I occasionally purchase wagyu from some of the Japanese markets in the Bay Area and have always cooked it by briefly searing on a cast iron skillet. However, I recently obtained a small konro grill and was curious what it would taste like cooked over Kishu binchotan instead. At least to me, the flavor and texture of the meat's surface seemed superior to the cast iron approach (I didn't notice much of a difference for the interior of the meat). However, it appears that in Japan, wagyu is typically cooked on flat stainless steel teppanyaki grills. But binchotan is made in Japan and is widely available (at least to the restaurants serving A5 wagyu), so is there a particular reason to prefer the stainless steel surface over a charcoal grill? I can understand not wanting to use regular charcoal, as the high amount of fat in the wagyu would probably cause flare-ups. But when I grilled the meat, any fat that dripped only resulted in little puffs of smoke, so I don't think this entirely explains the preference. Assistant: In simple term, cost effective. I can turn off my tepanyaki stainless still hot top if I’m not selling or doing minimal sales, but I can’t put out the charcoal that’s already burning. They’re also pretty expensive to operate compared to gas.
Human: How do I keep my mapo tofu from falling apart? I've made mapo tofu several times, experimenting with silken, soft, or firm tofu each time. Every kind of tofu I've used falls apart. The restaurant version's tofu is silken I assume but holds its shape very well. When I make it, the silken tofu almost liquefies, and the soft and firm tofu gets crumbly. I think silken tofu is the way to go; is there a trick I can do to "set" the tofu so it retains its texture AND it's shape? Assistant: Most silken tofu sold is soft, the key is to make it with firm silken tofu. Mori-Nu makes the most readily available firm silken tofu I've found, and you can easily get it online and even at some Targets If you're already using firm silken and still having it crumble, they also sell an extra firm, and the delicate folding is also essential
Human: How do I keep my mapo tofu from falling apart? I've made mapo tofu several times, experimenting with silken, soft, or firm tofu each time. Every kind of tofu I've used falls apart. The restaurant version's tofu is silken I assume but holds its shape very well. When I make it, the silken tofu almost liquefies, and the soft and firm tofu gets crumbly. I think silken tofu is the way to go; is there a trick I can do to "set" the tofu so it retains its texture AND it's shape? Assistant: You need to briefly cook the tofu in boiling water before combining with your meat mixture. I also microwave it briefly sometimes. https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe
Human: Hey everyone, I'm trying to improve a dough//bread recipe for my cheesy bread sticks. Particularly, I want the bread itself to have more flavor. Toppings and added flavor I have right where I want it, but the bread itself while good still tastes...just like home made bread. Which is great, but it doesn't possess the uniqueness restaurant bread sticks have in regards to the actual bread's flavor. So I'm hoping to get some ideas/tips! The recipe I'm using: >1 1/2 cups very warm water 1 tsp Salt 1 tbsp Sugar 1 tbsp Butter(room temp) 3 1/2 c All-purpose flour 1 Pkg of Active Dry yeast For cheesy sticks I do 1 3/4 cups mozz and then garlic and herb shake And then for just breadsticks I glaze the top in melted butter and sprinkle a little onion powder before using the the garlic and herb seasoning. Here are pics of the two, I spread the breadsticks out about an inch and a half thinner since they don't have to hold anything. Assistant: Try proofing the dough in a fridge overnight. You'll find the flavor very much improved. Also, you can add even more liquid (I like 70% hydration or higher) if you're proofing overnight. And try adding some nice herbs like rosemary, or even roasted garlic or mushrooms into the dough!
Human: Hey everyone, I'm trying to improve a dough//bread recipe for my cheesy bread sticks. Particularly, I want the bread itself to have more flavor. Toppings and added flavor I have right where I want it, but the bread itself while good still tastes...just like home made bread. Which is great, but it doesn't possess the uniqueness restaurant bread sticks have in regards to the actual bread's flavor. So I'm hoping to get some ideas/tips! The recipe I'm using: >1 1/2 cups very warm water 1 tsp Salt 1 tbsp Sugar 1 tbsp Butter(room temp) 3 1/2 c All-purpose flour 1 Pkg of Active Dry yeast For cheesy sticks I do 1 3/4 cups mozz and then garlic and herb shake And then for just breadsticks I glaze the top in melted butter and sprinkle a little onion powder before using the the garlic and herb seasoning. Here are pics of the two, I spread the breadsticks out about an inch and a half thinner since they don't have to hold anything. Assistant: /r/MimicRecipes.
Human: Why hand mixers always come with dough hooks even though they cannot knead bread dough?? What is the point of the spiral attachments of hand mixers? Assistant: The expensive ones absolutely can knead a small batch of bread dough, and thus come with hooks. The cheaper ones come with hooks to seem comparable to the more expensive ones.
Human: Why hand mixers always come with dough hooks even though they cannot knead bread dough?? What is the point of the spiral attachments of hand mixers? Assistant: You can mix relatively heavy cake dough, which doesn't really need to be kneaded but would be too heavy for the lighter equipment. That said, a good hand mixer with enough torque *can* knead bread dough.
Human: Making gyoza for the first time, need help. So right before I move off to college I’m gonna make gyoza for myself and the guys I live with (it’s a group home) I move out on august 19th so I have a bit of time to get ready, my budget is about 350-400 dollars. I was thinking of pork and cabbage base, I live in Texas and the only grocery stores around me are HEB and Walmart so I don’t really have access to an Asian grocery store. My questions are: Can I substitute wonton skins for gyoza skin? Because I don’t think the stores around me have gyoza skins What would be a good sauce for the gyoza? I’m thinking of soy sauce mixed with rice vinegar and a bit of store bought chili oil. How many should I make? (depending on who’s working that day it’ll be 9-11 people) I don’t wanna spend all day making them so how would you guys suggest preparing them in advance then cooking the day of? I’m required to make a veg with the meal because of laws regarding group homes, I’m thinking like a veggie stir fry over white rice, would there be a better alternative? And lastly I found some jellied stock in the fridge, ones chicken and ones beef, could I add that to the base and make kind of a soup gyoza or would that not work/be too complicated Thanks all in advance Assistant: does everyone eat pork? It‘s arguably the best filling but not suitable for everyone.
Human: Making gyoza for the first time, need help. So right before I move off to college I’m gonna make gyoza for myself and the guys I live with (it’s a group home) I move out on august 19th so I have a bit of time to get ready, my budget is about 350-400 dollars. I was thinking of pork and cabbage base, I live in Texas and the only grocery stores around me are HEB and Walmart so I don’t really have access to an Asian grocery store. My questions are: Can I substitute wonton skins for gyoza skin? Because I don’t think the stores around me have gyoza skins What would be a good sauce for the gyoza? I’m thinking of soy sauce mixed with rice vinegar and a bit of store bought chili oil. How many should I make? (depending on who’s working that day it’ll be 9-11 people) I don’t wanna spend all day making them so how would you guys suggest preparing them in advance then cooking the day of? I’m required to make a veg with the meal because of laws regarding group homes, I’m thinking like a veggie stir fry over white rice, would there be a better alternative? And lastly I found some jellied stock in the fridge, ones chicken and ones beef, could I add that to the base and make kind of a soup gyoza or would that not work/be too complicated Thanks all in advance Assistant: All sounds good, I’ve made them myself with wonton wrappers. I place a cup upside down over the top of the stack and trimmed the edges to make circles. You can then freeze on a flat pan for a bit then throw in a ziplock back once they set.
Human: What leads to gas taste in food when using a blowtorch to caramelize something? Surely there is a way to do it that does not cause this. When I watch cooking tournament shows and the person uses the blowtorch to caramelize something, the judges invariably say that they taste the gas from the torch. I am thinking this simply would not be a technique anybody used if it always led to the taste of gas in the food. So I am wondering what is it about someone's technique that either leads to the taste of gas in the food or does not. Assistant: Incomplete combustion. You can either turn down the torch or pair it with another cooking method to improve combustion. Using a torch on top of a steak while the bottom gets hit by hot cast iron is a great way. Or you can get a tool like the Searzall which is designed to solve that issue.
Human: What leads to gas taste in food when using a blowtorch to caramelize something? Surely there is a way to do it that does not cause this. When I watch cooking tournament shows and the person uses the blowtorch to caramelize something, the judges invariably say that they taste the gas from the torch. I am thinking this simply would not be a technique anybody used if it always led to the taste of gas in the food. So I am wondering what is it about someone's technique that either leads to the taste of gas in the food or does not. Assistant: personally i'm a fan of the 18th century method of using a salamander. Heat a piece of iron til it's red hot, hold that over the food you want to caramelise
Human: Cake flour vs AP flour while baking cakes/muffins/etc. So I know that cake flour has a lower protein content so it's good for making cakes bc less gluten develops and it stays fluffy. So why are there so many recipes calling for AP flour in cakes? Wouldn't it always be better to use cake flour? If I wanted to sub cake flour for AP flour in any of those recipes, would it make a positive difference? Can I sub cake flour for AP flour in a 1:1 ratio? How does substituting cake flour change the cooking time/process? I'm not really a baker so sorry for all these questions, but I'm curious to know. Assistant: Yes you can sub it out, no it won't automatically be a better result. I would take a recipe you are familiar with, and try to sub out AP for cake flour, and also for bread flour, and bake it to see what the differences are. I think you'll learn a lot.
Human: Cake flour vs AP flour while baking cakes/muffins/etc. So I know that cake flour has a lower protein content so it's good for making cakes bc less gluten develops and it stays fluffy. So why are there so many recipes calling for AP flour in cakes? Wouldn't it always be better to use cake flour? If I wanted to sub cake flour for AP flour in any of those recipes, would it make a positive difference? Can I sub cake flour for AP flour in a 1:1 ratio? How does substituting cake flour change the cooking time/process? I'm not really a baker so sorry for all these questions, but I'm curious to know. Assistant: Don’t make it harder than it is. Get your recipe from a TRUSTED source and then follow it. Baking has enough to perfect. Don’t set yourself up to fail by using the wrong ingredients.
Human: Can anyone identify the purpose of this cooking pot with crank that I found at Goodwill? It was fairly hefty, and had a crank attached in the middle. Turning the crank rotated the inner 'paddles'. I've never seen something like this before and am curious. My theory: popcorn maker. Confidence: 10% Thanks! http://imgur.com/a/840KB Assistant: Would make a good little coffee roaster as well
Human: Can anyone identify the purpose of this cooking pot with crank that I found at Goodwill? It was fairly hefty, and had a crank attached in the middle. Turning the crank rotated the inner 'paddles'. I've never seen something like this before and am curious. My theory: popcorn maker. Confidence: 10% Thanks! http://imgur.com/a/840KB Assistant: Nut and seed roaster.
Human: How can I accommodate for cocoa powder in pound cake? So recently I’ve gotten into making traditional ratioed pound cakes (1:1:1:1 flour:sugar:eggs:butter) with some variations of different extracts or spices or zests or chocolate chips or apple chunks or whatever mixed in. I recently decided to try and make a mint chocolate pound cake, but if I want to stick with my super basic recipe (I’m more of a cook than a baker) how should I accommodate foe the cocoa powder I need to add in? I saw via some googling to replace some of the flour with it, but I’m not sure if I should believe that and if I should do it, how much to use (my immediate thought was a 1/4 or 1/2 cup of cocoa) Assistant: I've always been told to sub the flour, but never more than 1/7 of the total. That's enough to give it a good chocolate flavor and color, but not enough to make it dry and crumbly. I haven't done it with a pound cake, but it's always worked for cookies.
Human: How can I accommodate for cocoa powder in pound cake? So recently I’ve gotten into making traditional ratioed pound cakes (1:1:1:1 flour:sugar:eggs:butter) with some variations of different extracts or spices or zests or chocolate chips or apple chunks or whatever mixed in. I recently decided to try and make a mint chocolate pound cake, but if I want to stick with my super basic recipe (I’m more of a cook than a baker) how should I accommodate foe the cocoa powder I need to add in? I saw via some googling to replace some of the flour with it, but I’m not sure if I should believe that and if I should do it, how much to use (my immediate thought was a 1/4 or 1/2 cup of cocoa) Assistant: Divide the batter into four, in each quarter use a different amount of cocoa and bake individually. Taste them and see which amount of cocoa you like, make any adjustments and when you find the right amount for a quarter of a batch, multiply it by 4 to get the normal recipe
Human: I want to BBQ pork but don't have all day. Would using smaller chunks of pork shoulder work? I'm throwing a party and would like to try making BBQ pork. This is the recipe I'd like to use. However I don't have 8 hours to cook. It wouldn't be a problem if I do this at home but the party is at a pool that is not within walking distance. Would using smaller chunks of pork shoulder cut down on cook time? What would I have to adjust? My local store sells meat marked for carnitas that are about fist sized. I've used them in a slow cooker with great results. Fall apart tender and shreds well. There is some concern about the pieces falling through the grate. What would the effect be if I used butcher string to make medium pieces? There will be other foods in case this doesn't turn out well but there's nothing like the smell of meat cooking for hours to set the mood. Some alternatives: * Cut a Boston butt in half or thirds * Start a full butt at home and somehow transport to pool area * Cook chicken instead. I'd still get the smells since chicken takes an hour. Assistant: c'mon over to /r/BBQ and ask the question. I haven't smoked smaller than 8lb butts and they haven't taken less than 13 hours on the smoker. There are plenty of ways to cook smaller hunks faster, but that doesn't mean they'll be as tasty.
Human: I want to BBQ pork but don't have all day. Would using smaller chunks of pork shoulder work? I'm throwing a party and would like to try making BBQ pork. This is the recipe I'd like to use. However I don't have 8 hours to cook. It wouldn't be a problem if I do this at home but the party is at a pool that is not within walking distance. Would using smaller chunks of pork shoulder cut down on cook time? What would I have to adjust? My local store sells meat marked for carnitas that are about fist sized. I've used them in a slow cooker with great results. Fall apart tender and shreds well. There is some concern about the pieces falling through the grate. What would the effect be if I used butcher string to make medium pieces? There will be other foods in case this doesn't turn out well but there's nothing like the smell of meat cooking for hours to set the mood. Some alternatives: * Cut a Boston butt in half or thirds * Start a full butt at home and somehow transport to pool area * Cook chicken instead. I'd still get the smells since chicken takes an hour. Assistant: Just this week, I cut and dry-rubbed a shoulder and browned it in beer in the oven. After forming a good crust, I put it in the crock pot for an hour, removed the pieces and chopped it up before putting it back in for another hour or so. It was tender-delicious, and it will keep getting better.
Human: Weekly Discussion - Fancy Non-alcoholic Beverages We've had discussions here about wine, beer, and liquor before. This week, I'd like to talk about mocktails, shrubs, juice blends, etc. Alcohol-alternatives have become increasingly common and sophisticated in recent years. What have you made, or would like to make? Does avoiding liquor necessarily reduce the available flavor profiles? Or does it free you up from hiding the bite of the booze? If someone wanted to start experimenting in this area, what are the basic ingredients they would need to keep on hand? Assistant: Camomile elderflower icetea. Brew some camomile tea, chill it in the fridge and mix with elderflower lemonade and lemon juice to taste. Serve with ice. Tastes just like summer
Human: Weekly Discussion - Fancy Non-alcoholic Beverages We've had discussions here about wine, beer, and liquor before. This week, I'd like to talk about mocktails, shrubs, juice blends, etc. Alcohol-alternatives have become increasingly common and sophisticated in recent years. What have you made, or would like to make? Does avoiding liquor necessarily reduce the available flavor profiles? Or does it free you up from hiding the bite of the booze? If someone wanted to start experimenting in this area, what are the basic ingredients they would need to keep on hand? Assistant: I've had a great time using different kombuchas to create mocktails. They have a very, very low alcohol content and depending on the brand a lot of kick in terms of favor. I like to mix them with herbal tinctures and a little fresh juice. I can't say I recommend the seedlip stuff. One of my friends described it "as if the fart of a spirit were placed in a bottle of water" and I think that's an accurate description of its lack of flavor. Save yourself the $40 and don't bother.
Human: Weekly discussion - Dinner is a dish best served cold It's too dang hot in the kitchen to cook. What have you been making instead? How do you make salads and cold meats tasty and satisfying? On the sciencey end of things, different flavors are more prominent at different temperatures. How should we be seasoning differently for dishes to be served at room temperature or colder? And, of course, discussion of cold desserts is always welcome. Assistant: Cold bibimbap or kimchi with glass noodles. Great during a heatwave.
Human: Weekly discussion - Dinner is a dish best served cold It's too dang hot in the kitchen to cook. What have you been making instead? How do you make salads and cold meats tasty and satisfying? On the sciencey end of things, different flavors are more prominent at different temperatures. How should we be seasoning differently for dishes to be served at room temperature or colder? And, of course, discussion of cold desserts is always welcome. Assistant: I've been making a lot of Gazpacho recently, since my tomatoes have been starting to get ripe. Super quick and easy to make and very very tasty. Some recipes call for bread to be blended in but I just do veggies, onion & garlic, evoo and a dash of sherry vinegar. Sometimes I'll top it with some fresh croutons if I have leftover bread.
Human: If salmon is okay to eat raw, then is it okay to eat undercooked? basically title. I want to know how much is the bare minimum that I need to cook the salmon. I'm overcooking them and see the white pimple juice oozing out of the fish. Is it technically safe to undercook? Assistant: It's fine to undercook. Salmon is served med rare all the time. Most salmon is frozen before you get it unless you live on a coast and even still, I'm sure you have a freezer you can do it yourself. It is very common to serve salmon this way and is no more dangerous than ground beef that way.
Human: If salmon is okay to eat raw, then is it okay to eat undercooked? basically title. I want to know how much is the bare minimum that I need to cook the salmon. I'm overcooking them and see the white pimple juice oozing out of the fish. Is it technically safe to undercook? Assistant: Salmon mi-cuit, anyone? Curing it before cooking, and then cooking to 40C for a full 60 mins... not exactly 'bare minimum' but demonstrates how you can take steps to *make* it safe.
Human: Proper handling of Raw Tuna? Hey everyone! A few weeks back I bought some tuna steaks for the purpose of making poke (wild caught, brand called Anova). I wanted to know if this would be considered proper handling or if I should be on the lookout for possibly getting sick: The fish came frozen, and I had kept it in the freezer ever since (standard refrigerator/freezer , not sure of the temperature inside freezer) . Yesterday, I took it out of the freezer, out of the vacuum pouch, and onto a plate (covered) in the fridge to defrost overnight. Today, once the tuna was completely defrosted sometime around noon, I marinated it and put it back in the fridge while I prepped side dishes (about 10 minutes). Then I served and we ate. Was this process considered correct or should I have done something differently? I had read online that you can defrost tuna quickly using a cold water bath, but I was afraid of raising the temperature too much due to possible growth of harmful bacteria on the fish. I didn’t think much of it, but my sister is absolutely terrified of the possibility of getting infected with a parasite or possibly getting food poisoning. I thought it would have been safe since it was frozen for weeks, but her constant questions is starting to make me doubt. Assistant: This may put her somewhat at ease: tuna is probably the safest fish to eat raw because it’s almost unheard of for them to have parasites. They just naturally don’t have them, not quite sure why. Bacteria is a different issue, but I wouldn’t worry about parasites.
Human: Proper handling of Raw Tuna? Hey everyone! A few weeks back I bought some tuna steaks for the purpose of making poke (wild caught, brand called Anova). I wanted to know if this would be considered proper handling or if I should be on the lookout for possibly getting sick: The fish came frozen, and I had kept it in the freezer ever since (standard refrigerator/freezer , not sure of the temperature inside freezer) . Yesterday, I took it out of the freezer, out of the vacuum pouch, and onto a plate (covered) in the fridge to defrost overnight. Today, once the tuna was completely defrosted sometime around noon, I marinated it and put it back in the fridge while I prepped side dishes (about 10 minutes). Then I served and we ate. Was this process considered correct or should I have done something differently? I had read online that you can defrost tuna quickly using a cold water bath, but I was afraid of raising the temperature too much due to possible growth of harmful bacteria on the fish. I didn’t think much of it, but my sister is absolutely terrified of the possibility of getting infected with a parasite or possibly getting food poisoning. I thought it would have been safe since it was frozen for weeks, but her constant questions is starting to make me doubt. Assistant: Bacteria are not the same thing as parasites.
Human: Quick question: What's your fast method to pull off hollandaise sauce? And would you care to share? I love making Eggs Bene on a brunch afternoon. I've been accustomed to the quick blender fashion from scratch, but I've always been curious how stovetop cowpeople do it. Are you a whisker? How much lemon vs cayenne do you use? Mustard at all? Just curious. Assistant: I worked at a really good restaurant that made Bearnaise every day for a salmon dish, and every night right in the middle of service, our crappy sister restaurant would send over some goofy bastard with a ladle and a 9-pan to "borrow" 2oz or so of "that sauce" for one order of theirs. They didn't know how to make it, or even what it was called, but their chef still thought he was the shit. tl;dr: just go next door and borrow some, man
Human: Quick question: What's your fast method to pull off hollandaise sauce? And would you care to share? I love making Eggs Bene on a brunch afternoon. I've been accustomed to the quick blender fashion from scratch, but I've always been curious how stovetop cowpeople do it. Are you a whisker? How much lemon vs cayenne do you use? Mustard at all? Just curious. Assistant: Three yolks, a tablespoon and a half of cold water, whisk until frothy over low heat. Add a softened stick of butter, whisk until it starts to thicken, add lemon juice (lots, in my case) garlic salt, and pepper to taste. Set aside 'til everything else is done! I love hollandaise...