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Human: Dumplings in soup are mushy. What did I do wrong? I’ve made chicken dumpling soup tonight and for the dumplings I used pillsbury biscuits. I turned my pot to medium heat and I cut them up and threw them in and did a small stir and placed the top on. Soon more than half of them were mushy! Straight up falling apart. I don’t know what I did wrong but I definitely didn’t get dumplings out of this. What did I do wrong? Assistant: Your water wasn't hot enough. It's happened to me before. I don't know why people are being a dick and pretending like this isn't a thing.	Human: Dumplings in soup are mushy. What did I do wrong? I’ve made chicken dumpling soup tonight and for the dumplings I used pillsbury biscuits. I turned my pot to medium heat and I cut them up and threw them in and did a small stir and placed the top on. Soon more than half of them were mushy! Straight up falling apart. I don’t know what I did wrong but I definitely didn’t get dumplings out of this. What did I do wrong? Assistant: This should have worked. Pillsbury has a recipe on their website that does the same thing. Was the soup boiling when you added the dumplings? How thick did you cut them? The mushiness sounds like the outside didn't gel fast enough and it all just fell apart instead. I'd try boosting up the heat and cutting the dumplings smaller.
Human: Fresh oysters somehow got put in the freezer, what can I do with them? Someone at work put the live fresh oysters into the freezer for a solid 24 hours before anyone noticed. These are in the shell of course. Is there anything that can be done with them? Assistant: So many options, smoked oysters, oyster mayo, oyster gratin, fried oysters, oyster ceviche, chowder/stew, sautéed with pancetta, oyster pate. Oysters are really versatile, and it’s a shame that so many people think anything other than raw on the half shell is a sin.	Human: Fresh oysters somehow got put in the freezer, what can I do with them? Someone at work put the live fresh oysters into the freezer for a solid 24 hours before anyone noticed. These are in the shell of course. Is there anything that can be done with them? Assistant: Chowder
Human: I do not have access to masa harina, what are other substitutes to making corn tortillas? Assistant: Alton Brown said in his TV show you could use crushed tortilla chips as a substitute for masa. I don't know how well it works for making fresh tortillas but it's c cheap to try.	Human: I do not have access to masa harina, what are other substitutes to making corn tortillas? Assistant: Hominy blended with some flour .
Human: I'm cooking my wife and I steak dinner tonight... I have two beautiful prime new york strips that have been dry brining since about noon yesterday. I'll let them rest for about 20 minutes and then sear the shit out of them in a cast iron. The kicker- I have a tub of wagyu fat to cook it in. My question is about my original plan. I have a large culinary syringe that with a smallish needle. I was going to put the tallow into the syringe and inkect it into the meat. I know it's kinda stupid and faddish but I was excited to try it out. But on thinking about it more I'm worried the fat will just instantly melt and seep out of the holes, alone with the rest of the juices and dry out my babies. Should I just stick with about 5 tablespoons to cook and baste and leave the meat alone? I'll have 40 piece mcnugget and a large coke thanks. Assistant: All I read is ur cooking your wife for dinner	Human: I'm cooking my wife and I steak dinner tonight... I have two beautiful prime new york strips that have been dry brining since about noon yesterday. I'll let them rest for about 20 minutes and then sear the shit out of them in a cast iron. The kicker- I have a tub of wagyu fat to cook it in. My question is about my original plan. I have a large culinary syringe that with a smallish needle. I was going to put the tallow into the syringe and inkect it into the meat. I know it's kinda stupid and faddish but I was excited to try it out. But on thinking about it more I'm worried the fat will just instantly melt and seep out of the holes, alone with the rest of the juices and dry out my babies. Should I just stick with about 5 tablespoons to cook and baste and leave the meat alone? I'll have 40 piece mcnugget and a large coke thanks. Assistant: If you have a lot-LOT of fat, melt it to 120F and submerge the steaks in it after cooking them and let them rest in that fat! The French Laundry rests their steaks in butter, and many other high end restaurants use rendered beef fat to rest their steaks in.
Human: What would a le creuset (or other enameled cast iron Dutch oven) add to my repertoire? I currently own a cast iron pan (a standard 10 inch lodge), a slow cooker, and a few larger soup pots and pans. I’ve been contemplating getting a le creuset for a while, but I came to a realization: is there anything I can do with a le creuset that I can’t do with my current set up? The one thing that comes to mind is frying (since the lodge skillet isn’t super deep). Other than that, I can use the slow cooker and other pots for soups and slow cooking. Is it really worth it for me to get a le creuset? Assistant: Lodge makes a great enamel dutch oven, looks lovely and is much more affordable. I use mine several times a week.	Human: What would a le creuset (or other enameled cast iron Dutch oven) add to my repertoire? I currently own a cast iron pan (a standard 10 inch lodge), a slow cooker, and a few larger soup pots and pans. I’ve been contemplating getting a le creuset for a while, but I came to a realization: is there anything I can do with a le creuset that I can’t do with my current set up? The one thing that comes to mind is frying (since the lodge skillet isn’t super deep). Other than that, I can use the slow cooker and other pots for soups and slow cooking. Is it really worth it for me to get a le creuset? Assistant: I bought my 1st Le Creuset 5.5 qt pot in Flame at 19 and I still have and use it regularly 40 years later. I have picked up a number of smaller pieces over the years. They will last a lifetime. Most were 2nds at TJMax with slight flaws. I love making the no-kneed sourdough bread recipe in it, and the interior has turned dark because of the high baking temp. Also bought a metal knob from Le Creuset that wont melt at 500°. Very versatile.
Human: Question about using the "Mix" from J. Kenji López-Al's The Wok I want to make the congee in u/J_Kenji_Lopez-Alt 's The Wok, but I'm uncertain how to use "the mix." The mix is a combination of finely chopped raw pork, shrimp, garlic, ginger and assorted spices. The question specifically is: when using this for congee, does one stir in the mix raw and let it cook in the congee? The directions only say it should only take about one minute until the shrimp are cooked through. Which may be true, but surely the pork will not cook in one minute? So is one supposed to cook the mix partially first? I must be missing something obvious here. Thanks! Assistant: Regular congee cook and consumer here. The pork will cook if minced finely enough and stirred. Just don’t throw lumps in. Congee needs to be boiling hot.	Human: Question about using the "Mix" from J. Kenji López-Al's The Wok I want to make the congee in u/J_Kenji_Lopez-Alt 's The Wok, but I'm uncertain how to use "the mix." The mix is a combination of finely chopped raw pork, shrimp, garlic, ginger and assorted spices. The question specifically is: when using this for congee, does one stir in the mix raw and let it cook in the congee? The directions only say it should only take about one minute until the shrimp are cooked through. Which may be true, but surely the pork will not cook in one minute? So is one supposed to cook the mix partially first? I must be missing something obvious here. Thanks! Assistant: Finely-chopped meats would cook very quickly in hot congee, I would imagine. 60 seconds to cook through doesn't sound that wild. It would be very quick-cooking.
Human: Brushing baked goods after they come out of the oven: melted butter or sugar water? My intention is to apply a post-bake glaze to something similar to hot cross buns. I was wondering if anyone has a preference between melted butter and sugar water. Obviously, they would impart two different flavors, but the main things I'm looking at are a shiny crust and an extended durability of the good. Assistant: Sugar + water works great, but it needs to be boiled down into a simple syrup. I always use it to glaze my babkas. Keeps them fresh and tender for several days at least, plus adds a beautiful shine.	Human: Brushing baked goods after they come out of the oven: melted butter or sugar water? My intention is to apply a post-bake glaze to something similar to hot cross buns. I was wondering if anyone has a preference between melted butter and sugar water. Obviously, they would impart two different flavors, but the main things I'm looking at are a shiny crust and an extended durability of the good. Assistant: Egg yolk or cream prior to baking will give the best shine - and anything applied will stick (sesame seeds).
Human: I've received too many slabs of eye fillet. Is there any way I can get barbacoa/carnitas/similar out of one? Nice problem to have, right? A girl can only eat so much steak and I crave Mexican, is it possible with this cut in an oven, pressure cooker or slow cooker? Assistant: Thought of another one - Philly Cheese Steak.	Human: I've received too many slabs of eye fillet. Is there any way I can get barbacoa/carnitas/similar out of one? Nice problem to have, right? A girl can only eat so much steak and I crave Mexican, is it possible with this cut in an oven, pressure cooker or slow cooker? Assistant: Slice it thin and use it for Mongolian Beef, Stroganoff, or a beef stir fry with a lot of ginger and garlic. Grind it with brisket and/or chuck for a high-end burger blend.
Human: Found a roasting tray but it has silicone handles. Can silicone handle 500 degrees of heat in the oven? It has it on the handles and on the legs of the stainless steel rack. The rack does say up to 500 degrees safe, but since im cooking such an expensive piece of meat for the first time, i want to make sure i dont mess it up. Assistant: What does the description on the manufactures website say about max temp? If anything...	Human: Found a roasting tray but it has silicone handles. Can silicone handle 500 degrees of heat in the oven? It has it on the handles and on the legs of the stainless steel rack. The rack does say up to 500 degrees safe, but since im cooking such an expensive piece of meat for the first time, i want to make sure i dont mess it up. Assistant: Are you roasting an expensive cut of meat at 500 degrees? Edit: I legitimately want to know. I haven't made prime rib, and I'm more of a slow cooker person with other meat cuts. Do you actually roast at that high temp?
Human: My pork bone broth aspic is bland. What can I do to fix it? I let it cool overnight so it is already set. I had a large quantity of it and was planning on freezing the extras, however it is very bland. Would it be possible to reheat the meat jelly, add some spice or flavor to it, and then allow it to cook again? Or should I add extra flavor/ seasoning to the meat filling? I will be using this for xia long bao (soup dumplings) later today. Assistant: SALT SALT SALT If something is bland, ADD SALT. Any broth is dishwater without enough salt added.	Human: My pork bone broth aspic is bland. What can I do to fix it? I let it cool overnight so it is already set. I had a large quantity of it and was planning on freezing the extras, however it is very bland. Would it be possible to reheat the meat jelly, add some spice or flavor to it, and then allow it to cook again? Or should I add extra flavor/ seasoning to the meat filling? I will be using this for xia long bao (soup dumplings) later today. Assistant: I think bone broth usually does lack flavor, but offers a nice smooth creaminess. When I've made it in the past, I've added spices, miso, or other sauces to give it saltiness and flavor.
Human: What is a beaten, fried egg called if it doesn't have a filling? My mother's favorite way to eat eggs is to beat them in a bowl with salt and various additions (tomato, hot sauce, scallion, etc), and then fry in a pan. My understanding is that an omelette must have a filling, and the ingredients are not cooked into the beaten egg. Does this dish have a different name? Assistant: It's called a frittata ~~fritata (sp?)~~. Usually they are broiled to set the tops without over cooking the insides.	Human: What is a beaten, fried egg called if it doesn't have a filling? My mother's favorite way to eat eggs is to beat them in a bowl with salt and various additions (tomato, hot sauce, scallion, etc), and then fry in a pan. My understanding is that an omelette must have a filling, and the ingredients are not cooked into the beaten egg. Does this dish have a different name? Assistant: A scramble?
Human: Will adding acidic ingredients to custard make it curdle or break? I wanted to spice things up by adding passionfruit juice into my creme brulee custard. It looked good when I poured it into the bain marie and put it in the oven, but 30 minutes in I discovered the top part of my creme started to break. The edges had a sliver of grease, and in some parts were slightly browned (but still wobble too much so I kept cooking). I assume my bain marie had too little water so I added some, but now I wonder - could my acidic passionfruit juice have helped the breaking? Could it curdle my custard? Here's my recipe: 2 1/2 cups heavy cream 1 vanilla bean, split and scraped 70g sugar 4 large egg yolks Pulp of 5/6 passionfruits Warm the cream with the vanilla. Slowly pour over eggs yolks combined with sugar until pale. Poured into ramekins in a 300f oven with a bain marie that covered 1/2 of the ramekin height. Assistant: What you need is passion fruit concentrate, its available to make ice cream. The PH is adjusted and you would be using 10 to 30 mg, plenty of flavour and not enough acidic juice to " split" the mix. To make your own you could try reducing the fresh passion fruit with sugar and maybe a tiny bit of liquer to concentrate it.	Human: Will adding acidic ingredients to custard make it curdle or break? I wanted to spice things up by adding passionfruit juice into my creme brulee custard. It looked good when I poured it into the bain marie and put it in the oven, but 30 minutes in I discovered the top part of my creme started to break. The edges had a sliver of grease, and in some parts were slightly browned (but still wobble too much so I kept cooking). I assume my bain marie had too little water so I added some, but now I wonder - could my acidic passionfruit juice have helped the breaking? Could it curdle my custard? Here's my recipe: 2 1/2 cups heavy cream 1 vanilla bean, split and scraped 70g sugar 4 large egg yolks Pulp of 5/6 passionfruits Warm the cream with the vanilla. Slowly pour over eggs yolks combined with sugar until pale. Poured into ramekins in a 300f oven with a bain marie that covered 1/2 of the ramekin height. Assistant: Of course. Acids are added to dairy to make things like buttermilk and cheese.
Human: How do Chinese soups get that texture? It's fairly thick and reminiscent of a more liquid gelatin. I've noticed it in seafood and beef soup. Assistant: They add starch slurry, unless it's a very traditional preparation. In those cases, it's thickened with blood.	Human: How do Chinese soups get that texture? It's fairly thick and reminiscent of a more liquid gelatin. I've noticed it in seafood and beef soup. Assistant: The rate is usually a tablespoon of corn starch as slurry to a quart of stock. Low temp. Whisk constantly while incorporating. Egg drop soup also gets a tablespoon in the eggs per 6 eggs, just beat it in, no need to slurry.
Human: Umami Replacement for Soy Sauce Hello So i got a very annoying Message from my Docto after food allergy testing, I am allergic to Soy appearantly. I was vegan for a long time so alot of my Recipes involve Soy heavily but i can work around that Something that I didn't consider is that without Soy sauce i lose tons of flavor, my fried rice or a lot of my asian Recipes just aren't the same anymore without Soy sauce, is there a really good replacement for it? Assistant: Another vote for coconut aminos. My partner has a soy allergy, and we’ve really liked the Aldi or Trader Joe’s brand	Human: Umami Replacement for Soy Sauce Hello So i got a very annoying Message from my Docto after food allergy testing, I am allergic to Soy appearantly. I was vegan for a long time so alot of my Recipes involve Soy heavily but i can work around that Something that I didn't consider is that without Soy sauce i lose tons of flavor, my fried rice or a lot of my asian Recipes just aren't the same anymore without Soy sauce, is there a really good replacement for it? Assistant: Use monosodium glutamate!
Human: Soy sauce / Fish Sauce - why don't they go bad? I've read that it is because of the high sodium / salt content, and that it is also already fermented. What's the actual science behind the microbacterial inhibition? Is there any research into how much salt % do I actually need in a sauce to stop it from going bad? Assistant: To be clear, they likely won't go "bad" (as in dangerous/sickening) due to the high salt content (unless they somehow pick up a odd halophile). But they can still go bad/change flavor due to oxidation and enzymatic action. If you leave a half empty bottle of soy sauce or fish sauce out in a sunny area for long enough, you'll certainly notice the difference.	Human: Soy sauce / Fish Sauce - why don't they go bad? I've read that it is because of the high sodium / salt content, and that it is also already fermented. What's the actual science behind the microbacterial inhibition? Is there any research into how much salt % do I actually need in a sauce to stop it from going bad? Assistant: They're basically a brine. And yes, there's plenty of research into it. This is a standard form of food preservation. Think pickles/sauerkraut/meat/fish/vegetables/cheese/etc. https://en.wikipedia.org/wiki/Brine
Human: Ever since I moved to the UK, my eggs have turned to rubbish, help! Yea so I used to live in Spain for 2 years, never had an issue before. To preface, I usually follow Gordon Ramsay's cookie cutter scrambled eggs technique (cold pan start, keep it moving, low heat etc). I also always use unsalted butter as a fat in the beginning, and salt right at the end. However ever since I moved to London, I've been getting quite watery results. The eggs look great up until the last 1 minute which is when they throw out crazy water. Even if i end with a small dollop of creme fraiche. I just can't figure it out. I do enjoy a slightly firmer egg curd so I let it set in the pan just a tad longer than ramsay allows in his cult video, but i used to do that before with great results, now its still fluffy and tasty but always accompanied by a pool of liquid. To note here, I have always used 1 yolk and 6 whites, that's just how I enjoy eating my eggs as I eat this almost daily. Not sure if that contributes to it. What do you think? Am I making a fatal error I'm not aware of? Assistant: >I have always used 1 yolk and 6 whites, that's just how I enjoy I mean, that's the problem. Egg whites are mostly water. If you're following Gordon Ramsey's recipe but using 5 less yolks them him, your shit's gonna be watery	Human: Ever since I moved to the UK, my eggs have turned to rubbish, help! Yea so I used to live in Spain for 2 years, never had an issue before. To preface, I usually follow Gordon Ramsay's cookie cutter scrambled eggs technique (cold pan start, keep it moving, low heat etc). I also always use unsalted butter as a fat in the beginning, and salt right at the end. However ever since I moved to London, I've been getting quite watery results. The eggs look great up until the last 1 minute which is when they throw out crazy water. Even if i end with a small dollop of creme fraiche. I just can't figure it out. I do enjoy a slightly firmer egg curd so I let it set in the pan just a tad longer than ramsay allows in his cult video, but i used to do that before with great results, now its still fluffy and tasty but always accompanied by a pool of liquid. To note here, I have always used 1 yolk and 6 whites, that's just how I enjoy eating my eggs as I eat this almost daily. Not sure if that contributes to it. What do you think? Am I making a fatal error I'm not aware of? Assistant: Find local eggs if possible.
Human: I need to make a dessert look like a VERY REALISTIC clay pot For a wine dinner coming up I need to do a "pot brownie" for dessert. Obviously the inside will be filled with chocolate brownie, some form of a chocolate mousse or custard, and the top will be chocolate crumble with white chocolate specks to make it look like perlite in potting soil. There will then be edible flowers and mint leaves poking out of the soil. The problems that I am having are: 1. What should I make the "Clay Pot" out of? Some sort of a cookie? Is there a type of a sturdy tuile that I can make? (I am not too worried about the color because I have access to a chocolate airbrush) 2. The dessert needs to be sitting on the table from the moment everyone walks in to the dinner and appear as if it is the center piece for their meal. Therefore the dessert needs to look exactly the same for a full 2 to 3 hours. PLEASE HELP! Assistant: The glaze on some clay pots look a lot like the glaze on marble truffles. That may be easier than trying to directly look like clay. Or would that read as a vase rather than a pot?	Human: I need to make a dessert look like a VERY REALISTIC clay pot For a wine dinner coming up I need to do a "pot brownie" for dessert. Obviously the inside will be filled with chocolate brownie, some form of a chocolate mousse or custard, and the top will be chocolate crumble with white chocolate specks to make it look like perlite in potting soil. There will then be edible flowers and mint leaves poking out of the soil. The problems that I am having are: 1. What should I make the "Clay Pot" out of? Some sort of a cookie? Is there a type of a sturdy tuile that I can make? (I am not too worried about the color because I have access to a chocolate airbrush) 2. The dessert needs to be sitting on the table from the moment everyone walks in to the dinner and appear as if it is the center piece for their meal. Therefore the dessert needs to look exactly the same for a full 2 to 3 hours. PLEASE HELP! Assistant: Rice krispy, marshmallow fluff/frosting, fondant? Maybe some skewers to hold it all together and connect it to the bottom layer of brownies? I'm picturing this type of pot: http://wannemakers.com/site/wp-content/uploads/2013/09/Border-Concepts-Clay-pot-3.png On mobile, sorry for crappy formatting
Human: Onion cooking technique with parchment paper I saw a video recently which showed a chef cooking onions under a folded piece of parchment paper. It was cut to the same size as the pan with a hole in the middle. Does anyone know the name of this technique and what specifically it does? Assistant: Cartouche. It helps the whole pot cook evenly but still releases steam.	Human: Onion cooking technique with parchment paper I saw a video recently which showed a chef cooking onions under a folded piece of parchment paper. It was cut to the same size as the pan with a hole in the middle. Does anyone know the name of this technique and what specifically it does? Assistant: That was a parchment lid. https://www.seriouseats.com/2016/04/how-to-make-a-parchment-paper-lid.html
Human: Questions about use of olive oil with silicon baking mats Hey all, I recently purchased some silicone baking mats. On the instructions it says not to grease the mat because it will cause damage to it. Tried searching for an answer in a search engine and got mixed results. Can I still cook, say, veggies coated in olive oil or similar items that contain oil (since the oil is likely to wind up all over the mat during cooking)? I know this doesn't technically constitute greasing the mat, but I just don't want to ruin them if they are primarily used for things like bread/pastries/candy. Is there anything like a rule of thumb as regards how much oil/grease something contains wherein foil or parchment paper would be a better option than the silicon mats? The mats are Artisan Non-Stick Silicone Baking Mats. Thanks! Assistant: if you are going to oil the food you wont need the mat anyway	Human: Questions about use of olive oil with silicon baking mats Hey all, I recently purchased some silicone baking mats. On the instructions it says not to grease the mat because it will cause damage to it. Tried searching for an answer in a search engine and got mixed results. Can I still cook, say, veggies coated in olive oil or similar items that contain oil (since the oil is likely to wind up all over the mat during cooking)? I know this doesn't technically constitute greasing the mat, but I just don't want to ruin them if they are primarily used for things like bread/pastries/candy. Is there anything like a rule of thumb as regards how much oil/grease something contains wherein foil or parchment paper would be a better option than the silicon mats? The mats are Artisan Non-Stick Silicone Baking Mats. Thanks! Assistant: Damn, I'm very interested in this thread, as I never considered that it would be a problem, and cook things covered in olive oil on my mats all the time. So far, two years into doing this, it doesn't seem to have caused any damage.
Human: I pureed my onions, will they still cook the same? I'm trying to make a big batch of curry sauce so i thought I'd be clever and use a food processor for the onions but they ended up pureed. Im meant to fry onions for 20 minutes but the puree looks really watery so I'm a bit worried they might not cook properly. Assistant: Is this for an Indian curry? If so, we puree our onions for a curry base. Cook the onions in oil until the oil separates from the onions. This will take some time, close to 20-25 minutes.	Human: I pureed my onions, will they still cook the same? I'm trying to make a big batch of curry sauce so i thought I'd be clever and use a food processor for the onions but they ended up pureed. Im meant to fry onions for 20 minutes but the puree looks really watery so I'm a bit worried they might not cook properly. Assistant: I do it all the time, it’s fine. Just don’t be tempted to crank the heat high cos it can burn easily / unevenly. Just let it stew for a while and it will be good.
Human: Is there a way to make buttercream icing less sweet while still maintaining its structural integrity? My girlfriend enjoys cake decorating, and while she has no trouble making buttercream icing for piping, etc., she gets frustrated with how sweet it is due to all the powdered sugar involved (which I suppose is a pretty inherent property of icing). Is there a way to make buttercream icing less sweet somehow, like perhaps cutting part of the powdered sugar with something else? At the same time, though, it would need to maintain its structural integrity so it can still be piped and formed into flowers and other decorations. Assistant: My husband and I love a cooked flour frosting, which takes longer to make but is SO worth it: https://www.google.com/search?q=cooked+icing+with+flour&rlz=1C1CHFX_enUS538US538&oq=cooked+icing&aqs=chrome.2.69i57j0l5.4728j0j7&sourceid=chrome&espv=2&es_sm=93&ie=UTF-8#q=cooked+flour+frosting+-buttercream	Human: Is there a way to make buttercream icing less sweet while still maintaining its structural integrity? My girlfriend enjoys cake decorating, and while she has no trouble making buttercream icing for piping, etc., she gets frustrated with how sweet it is due to all the powdered sugar involved (which I suppose is a pretty inherent property of icing). Is there a way to make buttercream icing less sweet somehow, like perhaps cutting part of the powdered sugar with something else? At the same time, though, it would need to maintain its structural integrity so it can still be piped and formed into flowers and other decorations. Assistant: You can actually use a pinch of salt in your buttercream and it will cut that sickly sweet flavor significantly. I use a tiny pinch of salt to about 3 cups of buttercream.
Human: i cant get the sauce right (PS : im new to cooking, and a total newbie)So, 3 times i try to make tomato sauce and fail miserably, and this third time was the worst : first and second time the sauce was too bitter, so i followed google "add more onion, sugar or acids", so my 3rd try i added more garlic + more onion, and i tried suger, it went horrible :i added 2 small garlic bulbs (crushed), a whole one onion (cut so small) + 4 full spoons of tomato paste, + a bit of oil, + 0.5 tbsp salt + 1tbsp of chilli powder. there's a very strong taste in it i couldn't tell what it is i thought maybe garlic? so i added 1.5tbsp sugar but something still tastes very strong (not even sure if sugar did anything) what do you think this strong taste coming from ? and how did you knew ? Assistant: Try Marcella hazans recipe. It’s simple. A good starting point. 1 can of tomato 1 onion sliced in half 5 tablespoons butter Salt to taste. Add everything to a pot and simmer for 45 mins.	Human: i cant get the sauce right (PS : im new to cooking, and a total newbie)So, 3 times i try to make tomato sauce and fail miserably, and this third time was the worst : first and second time the sauce was too bitter, so i followed google "add more onion, sugar or acids", so my 3rd try i added more garlic + more onion, and i tried suger, it went horrible :i added 2 small garlic bulbs (crushed), a whole one onion (cut so small) + 4 full spoons of tomato paste, + a bit of oil, + 0.5 tbsp salt + 1tbsp of chilli powder. there's a very strong taste in it i couldn't tell what it is i thought maybe garlic? so i added 1.5tbsp sugar but something still tastes very strong (not even sure if sugar did anything) what do you think this strong taste coming from ? and how did you knew ? Assistant: How did it turn bitter?
Human: Looking for some sort of sauce to top a savory Dutch Baby? I want to make a ham and gruyere dutch baby but want a sauce that guests can add to pull it together. Maybe something with a stone ground mustard, any suggestions? Assistant: Perhaps the cheese sauce that goes with rarebit? It's a bechamel with cheese, Lee and Perrin's, mustard and an egg yolk.	Human: Looking for some sort of sauce to top a savory Dutch Baby? I want to make a ham and gruyere dutch baby but want a sauce that guests can add to pull it together. Maybe something with a stone ground mustard, any suggestions? Assistant: Orange honey lavender butter
Human: Tiny tofu? How do the restaurants cut the tiny cubes of tofu in their miso soup? I whenever I try to cut it like that, the tofu sticks to the knife as I cut it and I'm left with messy strips of tofu before I can cube it. Assistant: Use extra firm tofu and be careful when cutting it. It is also possible that the restaurant uses misoshiro no gu instead of cutting their own tofu. Edit: You can buy misoshiro no gu from Japanese supermarkets.	Human: Tiny tofu? How do the restaurants cut the tiny cubes of tofu in their miso soup? I whenever I try to cut it like that, the tofu sticks to the knife as I cut it and I'm left with messy strips of tofu before I can cube it. Assistant: Dental floss
Human: How to not make a sandwich taste dry? I don't know if that even makes sense. I used to go to Safeway and get these great wraps. Just turkey and lettuce in a tortilla. I know it's boring but it was so good. But they're so expensive. I've tried making them at home but.. It's not the same. Just tastes dry. I'm using regular tortilla wrap/bread whatever you call it. Maybe I'm not using as much turkey? Maybe I need to get a different brand of bread? Idk. I'm not really big on seasonings/dressings. Though I do like Mayo I suppose. But not too much. Assistant: The question makes sense, but you are probably not going to like the answer. Put moist things on your sandwich. Sauces, mayo, oil, vinegar, cranberry sauce, gravy, seasonings, whatever. All of that will make your sandwiches and raps more moist. You can also look at the moisture content of your delimeat. Some brands and sources are better than others.	Human: How to not make a sandwich taste dry? I don't know if that even makes sense. I used to go to Safeway and get these great wraps. Just turkey and lettuce in a tortilla. I know it's boring but it was so good. But they're so expensive. I've tried making them at home but.. It's not the same. Just tastes dry. I'm using regular tortilla wrap/bread whatever you call it. Maybe I'm not using as much turkey? Maybe I need to get a different brand of bread? Idk. I'm not really big on seasonings/dressings. Though I do like Mayo I suppose. But not too much. Assistant: Mayo
Human: Why are chicken thighs so cheap? Why are chicken thighs so cheap compared to other cuts? I Googled a little and most of the responses were that people don't like dark meat. Are there any other factors? Assistant: you can be drummed out of the Jr League for putting dark meat in chicken salad	Human: Why are chicken thighs so cheap? Why are chicken thighs so cheap compared to other cuts? I Googled a little and most of the responses were that people don't like dark meat. Are there any other factors? Assistant: Cheap?! Here in Holland they're bloody expensive compared to breasts! :(
Human: Can a carbon steel wok be used as a stainless steel skillet? * Can a wok also be used to make soup? * Steam fish? * Deep fry chicken / french fries? * Sear a sirloin steak? Assistant: A wok is literally the best thing possible for deep frying. Also great for steaming for the same reason - its shape. Go for it!	Human: Can a carbon steel wok be used as a stainless steel skillet? * Can a wok also be used to make soup? * Steam fish? * Deep fry chicken / french fries? * Sear a sirloin steak? Assistant: Yeah everything. I’ve been using one for 15 years for all of the above
Human: Induction vs gas cooktop use About to move house, and it has an induction cooktop. I've always used good quality gas cooktops (commercial quality, cast iron trivets), and never cooked on electric. Is there anything I should know in terms of heating times, amount of heat control, etc compared to gas? May be no real difference, but keen to know any tips or differences to gas that I should be prepared for. Those that have used both, is there a preference? May convert to gas in the future if financialy possible, but need to get used to cooking on electric/induction for the foreseeable future. Assistant: Lifelong gas user here, switched to induction a couple of years ago when I moved somewhere with no gas. I love it and wouldn't go back. Besides all the things others have mentioned, those fiddly, impossible to clean burners are a thing of the past.	Human: Induction vs gas cooktop use About to move house, and it has an induction cooktop. I've always used good quality gas cooktops (commercial quality, cast iron trivets), and never cooked on electric. Is there anything I should know in terms of heating times, amount of heat control, etc compared to gas? May be no real difference, but keen to know any tips or differences to gas that I should be prepared for. Those that have used both, is there a preference? May convert to gas in the future if financialy possible, but need to get used to cooking on electric/induction for the foreseeable future. Assistant: Induction is great for even cooking and exact temperatures. We have used a countertop model from Vollrath. Made a great cream sauce. Just set it at the right temp and it won't burn. Also melts chocolate for chocolate covered strawberries like a dream.
Human: No culinary experience, starting job as a line cook TODAY! So today I was applying for a job as a waiter/busboy, turns out they need someone that cooks. I am a 21 year old college student that is broke so I decided to just go ahead and say that I have little experience but I am willing to try my hand at something new. They took me in but I am expected to learn fast and all that... What are some tricks and tips that you can give me? I start today (I applied two hours ago) and have no idea hot to cook except maybe fry an egg. Thanks in advance! Assistant: Line cook? 1. Listen 2. Remember 3. Move your ass!	Human: No culinary experience, starting job as a line cook TODAY! So today I was applying for a job as a waiter/busboy, turns out they need someone that cooks. I am a 21 year old college student that is broke so I decided to just go ahead and say that I have little experience but I am willing to try my hand at something new. They took me in but I am expected to learn fast and all that... What are some tricks and tips that you can give me? I start today (I applied two hours ago) and have no idea hot to cook except maybe fry an egg. Thanks in advance! Assistant: I'd be interested in seeing an update on how your first shift went. I didn't get on the line until I'd been doing prep and dishes for 8 months and even then, I was comfortable with the crew and the environment but I still felt like I was well over my head for a while there.
Human: What's the best fat to caramelize onions in? Just wondering what the type of fat (butter, oil, which kind of oil) that onions are caramelized in does to the onion in terms of flavor, texture, cooking time, etc. Thanks! Assistant: The fat that works best with your final dish. You can add salt (or sugar or other aromatics) to the caramelizing process to tweak the final result, but fat is flavor, so choose the fat that enhances your final dish/menu.	Human: What's the best fat to caramelize onions in? Just wondering what the type of fat (butter, oil, which kind of oil) that onions are caramelized in does to the onion in terms of flavor, texture, cooking time, etc. Thanks! Assistant: Duck fat.
Human: Would I be able to freeze arancini balls, defrost and then fry them? I've got an Italian themed potluck coming up and a spare weekend so I wanted to do some prep. I was looking at making the risotto and forming the balls ahead of time. Do you think freezing them will affect the texture? What stage would be the best to freeze them? I'm thinking before crumbing. This is the recipe I will likely use. Assistant: I worked at a place that would cook the rice, cool, form with a piece of cheese in the middle, bread, then freeze. On the pickup we would fry them directly from frozen, get the color we liked, then finish them in the oven until they were nice and hot all all the way through. Check inner temp with a cake tester to make sure it was right on the inside. Obviously the size of your arancini affects how long all this takes.	Human: Would I be able to freeze arancini balls, defrost and then fry them? I've got an Italian themed potluck coming up and a spare weekend so I wanted to do some prep. I was looking at making the risotto and forming the balls ahead of time. Do you think freezing them will affect the texture? What stage would be the best to freeze them? I'm thinking before crumbing. This is the recipe I will likely use. Assistant: Used to do it at work. Took ages to defrost and fry up again
Human: What "seasoning" is added to "seasoned" French fries that makes them taste so good? We've all had normal French fries, but I'm thinking of things like the curly cut fries at Arby's, Hardee's, and the ones you can buy in the super market. I'm pretty sure there's seasoning salt, but beyond that, I have no idea.... (Context: I bought a bag of curly fries only to find that they're unseasoned and now want to make them tastier.) Assistant: Everyone seems to be missing that curly fries, like Arby's, are battered. So, beyond just Lawry's or your other preferred seasoning, you'll need to mix in a little flour and water to make a batter, then shake off the excess, and fry them.	Human: What "seasoning" is added to "seasoned" French fries that makes them taste so good? We've all had normal French fries, but I'm thinking of things like the curly cut fries at Arby's, Hardee's, and the ones you can buy in the super market. I'm pretty sure there's seasoning salt, but beyond that, I have no idea.... (Context: I bought a bag of curly fries only to find that they're unseasoned and now want to make them tastier.) Assistant: I tried using one of those packets of taco seasoning once. Came out pretty good.
Human: In today's internet information age, is there still real value in owning/collecting cookbooks? If so, what do you look for in a worthwhile cookbook? Assistant: Of course there is value in owning cookbooks. Especially ones handed down for generations with notes and dogeared pages. To me, those are worth more than most heirlooms. Plus, you can access them when the electricity is off or the internet is out... ;)	Human: In today's internet information age, is there still real value in owning/collecting cookbooks? If so, what do you look for in a worthwhile cookbook? Assistant: I'd say it depends on the book really. There are so many very basic and shitty cookbooks, while others are great. It's not only about the recipes, what I enjoy about some books is the design, photography and stories. Like A day at elBulli, Noma, and Giorgio Locatelli's Made In Italy. I'd love to own Modernist Cuisine just for the amazing photos.
Human: Solutions for dry cinnamon bun dough? I made cinnamon buns and put in abit too much flour. Now the dough is dry and I don't want to throw it out. Any ideas? I can only thing of soaking it in a syrup (possibly rum based). Bread and butter pudding. and that's about it. Anything else? Assistant: My vote would be bread pudding, which is better with dry bread anyway. edit - something like this would be a relatively easy way to save them,	Human: Solutions for dry cinnamon bun dough? I made cinnamon buns and put in abit too much flour. Now the dough is dry and I don't want to throw it out. Any ideas? I can only thing of soaking it in a syrup (possibly rum based). Bread and butter pudding. and that's about it. Anything else? Assistant: You could turn them into French toast
Human: Gummy banana cake Hi! Could I get some advice on the above? pic of the bread I’ve let the cake kind of cool and rest before cutting but still keep getting the gummy ness even with various recipes using oat flour vs regular flour and milk vs oat milk. I’m just mainly avoiding egg because my daughter is allergic to eggs Recipe I’m running is: 220g oat milk 1 tbsp apple cider vinegar 90g oil Mix and left to curdle for 5-10mins 220g oat flour + 6tsp baking powder as a substitute for self raising flour 60g brown sugar + 140g white granulated sugar 2 mashed bananas Vanilla essence Cinnamon Nutmeg 170C 40-50mins until a internal temp of 90-93C Any advice is deeply appreciated! =) Assistant: I agree that using 100% oat flour will always be an issue. There’s no gluten structure to trap air as it bakes, so you’re left with a baked oat-banana smoothie basically. Try 25% oat flour and try adding 1 tsp of baking soda. Post a photo when you do! Good luck.	Human: Gummy banana cake Hi! Could I get some advice on the above? pic of the bread I’ve let the cake kind of cool and rest before cutting but still keep getting the gummy ness even with various recipes using oat flour vs regular flour and milk vs oat milk. I’m just mainly avoiding egg because my daughter is allergic to eggs Recipe I’m running is: 220g oat milk 1 tbsp apple cider vinegar 90g oil Mix and left to curdle for 5-10mins 220g oat flour + 6tsp baking powder as a substitute for self raising flour 60g brown sugar + 140g white granulated sugar 2 mashed bananas Vanilla essence Cinnamon Nutmeg 170C 40-50mins until a internal temp of 90-93C Any advice is deeply appreciated! =) Assistant: Probably more baking powder than 2 tablespoons, might be because of the oat flour. And longer cooking time.
Human: How to prevent properly emulsified cheese sauce from hardening I finally bought a package of sodium citrate online and it was a game changer. I made a Mac n cheese with the best consistency yet (used milky, cheddar, smoked Gouda). But then I found as it cooled it hardened. A day or two in the fridge and even after reheating it wasn’t pleasant. It wasn’t like restaurant style Mac n cheese that still maintains its creaminess. Is it because I need to use a cheese like cream cheese or ricotta? Assistant: I follow Ethan Chlewboski's Sodium Citrate Mac and Cheese recipe. I keep the pasta and cooled emulsified cheese separately, then microwave them both until warm and mix. The result is absolutely lovely even days later. When I mix the pasta and cheese then cool, still turns out alright! I suggest using more liquid when making your cheese sauce. What recipe did you use? This will allow us to better understand your mixed results.	Human: How to prevent properly emulsified cheese sauce from hardening I finally bought a package of sodium citrate online and it was a game changer. I made a Mac n cheese with the best consistency yet (used milky, cheddar, smoked Gouda). But then I found as it cooled it hardened. A day or two in the fridge and even after reheating it wasn’t pleasant. It wasn’t like restaurant style Mac n cheese that still maintains its creaminess. Is it because I need to use a cheese like cream cheese or ricotta? Assistant: Look up Babish's Mac and cheese episode. He goes through all this
Human: Are black beans and black turtle beans the same thing? If not, what are some differences especially when it comes to nutrition (protein specifically and amino acid profile) and flavor? Assistant: All black turtle beans are black beans. Not all black beans are black turtle beans.	Human: Are black beans and black turtle beans the same thing? If not, what are some differences especially when it comes to nutrition (protein specifically and amino acid profile) and flavor? Assistant: Yes
Human: What's the best way to clean a bunch of sea scallop shells? I picked up a few lbs of scallops from a friend who has a boat (gotta love boat price! $11 a lb) and i asked him to save me the shells so i can use them to serve out of. They kinda stink. Is there an easy way to clean these bad boys? Assistant: Googled it for you	Human: What's the best way to clean a bunch of sea scallop shells? I picked up a few lbs of scallops from a friend who has a boat (gotta love boat price! $11 a lb) and i asked him to save me the shells so i can use them to serve out of. They kinda stink. Is there an easy way to clean these bad boys? Assistant: Take two bowls of water and put salt in one, a lot, make it salty like the ocean. Put a handful of scallops in for about 15 secs then move to the fresh water for 15 secs then to some paper towels to dry. The salt will get the muscle to "spit" any sand out and the fresh water will rinse any excess salt off.
Human: I've been trying to cook boneless chicken thigh in a skillet. Skin kept getting stuck on bottom. Help appreciated! I've been trying to make chicken teriyaki but without using the oven. The chicken thighs (boneless but with skin) are marinated with a combination of soy sauce, mirin, sake and sugar, padded dry then fried (?) skin down in a skillet with quite a bit of oil using medium to high heat. Instead of getting a nice crispy skin, the skin always got stuck in the skillet. I've tried using a cast iron skillet and a thick bottomed aluminium wok, both failed. The thighs are still edible, but the skins were ruined. Help? Assistant: These might have been said, but they work for me, Get your pan SCORCHING hot Add veg oil Let the veg oil get hot add chicken wait at least 30 seconds before turning down the heat wait a few minutes for it to get nice color, it should slide easily off. I work at a restaurant, that is how we do our chicken now (we have changed it) and it works. If it sticks, you didnt wait long enough or have the pan hot enough to start.	Human: I've been trying to cook boneless chicken thigh in a skillet. Skin kept getting stuck on bottom. Help appreciated! I've been trying to make chicken teriyaki but without using the oven. The chicken thighs (boneless but with skin) are marinated with a combination of soy sauce, mirin, sake and sugar, padded dry then fried (?) skin down in a skillet with quite a bit of oil using medium to high heat. Instead of getting a nice crispy skin, the skin always got stuck in the skillet. I've tried using a cast iron skillet and a thick bottomed aluminium wok, both failed. The thighs are still edible, but the skins were ruined. Help? Assistant: This is somewhat unrelated, but I've always meant to ask you guys this: Is the package of chicken thighs I buy from the supermarket boneless by default, or are there specific boneless varieties available?
Human: I tried to season my wok.. what is this? Is it seasoned? Is it ruined? Whats up Reddit👨🏼‍🍳 What has happened here - its my first time seasoning a wok. I gave it 20 mins with oil, ginger and scallion on medium heat after an initial water dancing hot dry sear. Heres an after pic: https://imgur.com/a/kznLtj7 Assistant: Don't season that on a burner. Instead, use the oven. Do this: 1) Scrub it clean (this might already have been done?) 2) Preheat oven to 400F. 3) Rub a thin coating of canola oil all over it, inside and out. Put the wok inside the oven and leave it for \~ one hour. Then turn the oven off and let it cool. Repeat this a few times. Then use it.	Human: I tried to season my wok.. what is this? Is it seasoned? Is it ruined? Whats up Reddit👨🏼‍🍳 What has happened here - its my first time seasoning a wok. I gave it 20 mins with oil, ginger and scallion on medium heat after an initial water dancing hot dry sear. Heres an after pic: https://imgur.com/a/kznLtj7 Assistant: Maybe check out r/carbonsteel