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3yuv0f

Does anyone have experiences with countertop stoves and ovens? I have a chance to move into an amazing old house - built by a Disney imagineer in the 60's and is basically a fairytale cottage but... no stove or oven. I cook daily and bake about once a week, so this would be a pretty big loss. Does anyone have any experience living without these things? How did you cook? Did you buy a countertop oven or stove? How did it work out for you? Thanks!

questions besides having enough room... * Electrical (110)? Is it sufficient? (you won't be tripping breakers - there are breakers right? - everytime you run the oven and a blender or microwave at the same time?) * Is there enough ventilation/exhaust fans? * Do you have a patio that is partially protected (and is cooking outside an option) ? * what's your budget? I almost went into a residence that didn't have an oven/stove and started looking at commercial countertop convection ovens and (propane) gas burners (like something caterers would use). They're in the $425-$450 range.

40px05

Using pork shoulder in a chili Last night I used a beef chuck roast, which I cubed, to make chili. I browned the meat and added it to the other ingredients (onions, garlic, peppers, diced tomatoes, water, seasoning, etc.), cooking low and slow, until the beef was shreddable by fork. It was a thick and tasty chili. It dawned on me I could probably do the same thing with cubed pork shoulder, a cheaper cut of meat. Would I need to do anything differently? What's /r/askculinary think?

Here in New Mexico we have whats called Carne Adovada. Its basically cubed pork shoulder in a New Mexico Red Chile sauce. Kenji did a pretty great recipe for it. I use the cooking technique which is to basically cook the cubed meat at very high temperature in a dutch oven and not move it and sear it on one side of all the chunks, then finish by simmering in the sauce for a few hours. I don't use the sauce recipe as I have a red chile recipe I created(like most people around here). We also do what is called Green Chile stew, which is really popular in Albuquerque. This is a recipe that I know a few people have used that I have tried personally. http://allrecipes.com/recipe/23922/green-chili-stew/ Be aware though, getting a hold of good green chile can be difficult outside of the SW. If you would like, PM me and I can ship out some Green or Red NM Chile to anywhere in the world, the State of NM pays for the shipping of all chile.

8o1m9z

Work shoes? Hi all. Not sure if this is the right place to ask, but if it is, please help! I need better work shoes & have had a hell of a time finding good ones. I used to just wear any non-slip shoe & was fine but I am getting old (47), my last job involved going up and down stairs constantly (which fucked my knees) and I had a really bad ankle sprain last fall. Because of the sprain, my right foot swells a lot & my toes get squished. I am a baker, my shifts are usually 8-10 hours (blessed change from the last place which was 10-12), and I need something with good ankle support, no/low heel and a super wide toe box. I would rather not pay a huge amount, but at this point I will if I have to. Thanks for your help!

Red wings...they come in super extra wide and you can stand all day

fvzd9y

A while ago, I was suggested a few books on how to bring my cooking to a new level. They were an eye opener. Now I am looking for books that make it easy to make fancy restaurant dishes at home. Any suggestions? So I want trying to learn how to be a better cook. Based off of recommendations here, I read: - How to read a French fry  - Salt, Fat, Acid - The food lab  - Jacques Pepin's new complete techniques - Essentials of cooking by James Paterson  - Alfred Portale simple pleasure They have all been eye openers and I have learnt a lot and still have a lot more to learn.  Now that I am stuck at home for a while, I am trying to read some cookbooks that focus on fancier restaurant dishes but simplified so that they can be made in the home environment. Most of the ones I found are very complex. Alfred Portale's books does simplify them, but I am looking for others as well. Any suggestions?  A big plus if it gives full meal pairing suggestions.  Thank you

One book that is rarely discussed, but I think offers some very good lessons, is Tom Collichio's "Think Like A Chef". It kind of covers the thought process that goes into combining things. One thing it does is what I believe it calls "Trios", where it matches 3 ingredients, and then uses them in more and more complex ways, kind of teaching a progression. I think what might give you the best lesson is you can start to think of meal pairings yourself. I'm a chef now, my dad wasn't, but I learned a lot from him before I even began my career, when he would go through the mailer of specials for the week at the local store. Oh, NY strip is on sale, and so is corn... what can I do with those? And making your own thing. But sometimes it helps for inspiration, so there was a book called "The Flavor Bible"... it was essentially the authors asking many, many chefs for things to pair or season ingredients, and just a list of suggestions, with the most common answers in bold to stand out. So, if you have a can of chickpeas, they have 50 suggestions (i.e. "cilantro") with some more agreed upon than others, but helps spark ideas.

crgpef

Can I add garlic at the same time as onions, or do I wait for the onions to soften? Ive been making a bolognese recipe where I first add oil into a pan, and then add diced onions and store bought minced garlic, cooking both for 5 or so minutes, until the onion softens. ​ I have heard that it might be better to wait until the onion softens, then add the garlic for 30 seconds, and add the mince. What should I do?!

If you are making bolognese, you can add all the veg (onion, garlic, carrot) at the same time on low-medium heat. You are sweating it so if shit is burning youre too hot. So since you say your are new to cooking heres what I do (professional chef): In the pot you are going to be using put it on high and sear off your mince a bit of a time (bolognese actually uses beef, pork and veal, but beef and ground pork will do wonders). Remove the seared into a bowl with paper towel to suck up the excess fat). Repeat that until its done, and then turn the pot to low heat. Dump the excess oil, and add in good quality olive oil. Add in onion, carrot, and garlic with a good pinch of salt (helps release moisture, and seasons), and ground pepper. Dont rush this part just keep it low and slow. You are releasing the moisture out of the veg, not looking for colour. When that is done (onions are translucent) dump in a decent quality red wine, turn the heat back up to about medium high, and reduce the wine by half. While this is going on you can put the meat back in. After your wine is reduced add in your canned tomato (I prefer just crushing whole san marzano with my hands). Add in the tomato water and reduce again. We are trying to get the 'water' part out and concentrate the flavour of the liquids. Top with beef stock, while its doing its thing on medium heat (you want a few little bubbles, not a full boil). Add in either dried or fresh oregano (if using fresh, reserve some till later in the cooking to add some fresh flavour). If you are of the school to add cream add a good glug of 35% whipping cream. When your tomatoes start to disintegrate and its the consistency you want, you are done. If its too think add in more beef stock, if its too thin keep reducing it.

15ndpr

When prepping onion, garlic, and peppers (bells, pasilla, and habanero) for a stew (or in this case chili), is it really necessary to saute them or is it just a matter of getting them to a decent (sweating?) temperature with a light coat of oil to extract their essence?

Pasillas are dried—anchos?—so beware bitter overtones. Soak them first, discard the liquid, and proceed. Or fry 'em up in a little oil first.

7w50sv

When making fresh pasta is it ok to leave the dough in the fridge for 2-3 hours before rolling and cooking it???

You’re overthinking it judging by your comments, it’s no exact science and you’ll get a feel for the dough when you’ve done it a few times and will be able to whip some up in 10 minutes. I don’t know where you’ve read that it should be super sticky, not so! Usually it’s kinda tough and crumbly pre-knead and robust and together post-knead. You should be able to poke a dimple in the dough easily with your finger. As people have said, resting is important to allow gluten to relax. You can do this on the counter, in the fridge, whatever. Doesn’t matter. It’ll feel different when you pick it up. I’ve used dough up to 3 days later, it’ll darken some though. Just go for it, don’t worry so much. You’ll make some shitty scraggly pasta a few times and then you’ll get a feel for it and eventually whip up some nice stuff without much thought. Good luck!

cfwakk

After some good quality electric salt and pepper mills, do you guys have any reccommendations? I have arthritis and osteoporosis so I definitely need electric ones. Hey all! I was looking for some advice and stumbled upon this sub so I thought I would ask! Last year I bought some no-name brand ones from eBay and while they worked, they were suuuuper slow and the grind was extremely inconsistent. They both stopped working after about 6 months and I stupidly bought another pair because I'm broke, due to not working because of my health issues... and of course they both broke real quick. I've been using my old, cheap manual pepper and salt grinders and every single time I use them it destroys my wrist, especially if I'm cooking and need a decent amount of pepper or salt. I have a little bit of money at the moment, so I want to buy some since I'm sick of hurting myself just because I want some pepper. I was just at a local shop and found these ones for 25 AUD each. Does anyone have experience with different brands? I obviously want the best build quality I can find so that they actually last me a few years at least but that being said, the most important thing to me is that the grind is adjustable, consistent and quick; I don't really want to have to hold the button for a minute just to get enough pepper for whatever I'm cooking! So yeah, I would love to hear what you guys think about different brands and how they compare. Cheers!

I have one just like the one you linked, but it is no brand that I bought for $10 US (actually 1000 Yen) and it works fine. Not great, but fine. I bought it at a discount store (off-house) cheap because the white plastic started to yellow. I do not know the original price but they seem like some company in China makes them and they are all relabeled and the same. It should say that it has ceramic grinder, but I think they all do. I also have one by a company named adhoc, which I have had for years and it works great. A little smoother and seems more powerful. Both used for pepper. The Adhoc one was a lot more expensive but I bought it maybe 8 years ago. Recommended if you go with this type of grinder. I would avoid white, since they turn yellow, and avoid the rubberized ones since that rubber always gets sticky in the kitchen. But both are too slow for sauces. I use for steaks or salad, but when you need a lot of pepper use a burr coffee grinder. I would not grind salt.

57pdll

Baking bread feels... "uniform". What am I missing? I love cooking so much. But even with all the passion inside me, I can't for the love of god bake a piece of bread (buns, hamburger buns specifically, and bagels mostly) that isn't exactly like the previous one - tastes the same, dry as the same, texture (always so dense...), you name it - despite trying different recipes. Even my donuts felt like yet another dough - even the recipes feel so one track minded: "yeast, flour, eggs, salt/sugar" in varying amounts. It's made me hate baking and opt to just buy them from the baker in which each bread seems so unique. I picked up the book "The Food Lab" (amazing read for people that want to understand the science behind cooking) but it doesn't address baking, I barely know about gluten. So question is: What are some mistakes an inexperienced baker could be making that would result in (subjectively) "uniform" bread? Or perhaps what are some core fundamentals I should know about (ex. "To avoid dry bread you need to ____________). I'm very eager to learn and hope this question isn't too vague.

I used to make okay bread (not award-winning, but nice enough) till we moved. And then everything was dense and flavorless. Bought new yeast, better flour...same. Then I tried using distilled water instead of tap. Boom! Bread actually rose properly again. I think there is too much chlorine/chloramine in our city water. So try distilled water (not mineral, not filtered...just grocery store distilled). Also (to agree with some other comments), making bread dough the day or so before you want it, and then leave it in a covered bowl or oiled freezer bag in the fridge helps to develop flavor a lot. I also read something recently about using a mixer with a dough hook: don't rely on it too much. Knead it with the machine while the dough is still very wet, then finish by hand with your last few handfuls of flour. I haven't tried this yet, though. I'll try to find the article.

fcde8g

Why does everything I bake has a yeast-y aftertaste, I've tried everything from switching yeast brands to adding less then the recommended amount? Please help.

Sounds like you're using too much yeast. I know that sounds obvious, but this happens a lot when people want to rush the rising process. For example, when I make bread (based on the NY Times no knead bread) I only use 1/4 tsp. of yeast, \*but it has to be left alone for 24 hours. Or the complete opposite, you've over-proofed the dough. Generally speaking, the less yeast you use, the longer the proof, the better tasting the product. Whatever recipe you're using, check on it earlier than it says - let your nose be your guide.

td5opm

Microwaving vs Stovetop Oatmeal - Does it make a difference? To make oats, I usually just microwave half a cup of oats in one cup of milk. However, I've noticed that when cooking oats on a stovetop, they tend to have a creamier consistency. Could someone please explain if these two cooking methods lead to any textural differences in oats? Thank you

Definitely creamier when stirred. I prefer to cook oatmeal on the stove because of that. It doesn’t take much longer for quick oats than microwaving it for 3 minutes, stirring in one minute increments.

5az49d

What am I doing wrong withy Mac and cheese? I've been working out a Mac and cheese recipe lately, and flavor wise I have been doing really well. However, I haven't been able to get that creamy consistency I crave so much. Each batch ends up more like cheese-infused macaroni, and is a little dry. Is it as simple as cooking pasta longer or using more sauce? I usually cook pasta al dente or a little crunchier before adding it to the cheese. This is the recipe I have been using for a basic guide. http://www.food.com/recipe/tillamook-aged-cheddar-macaroni-and-cheese-300265 Thanks for the help! Edit already: with my*, not withy.

Guy's guy's everyone has their own version of mac and cheese and they are all good in their own way. My mac and cheese almost never comes out the same way because I use different cheeses every time I make it. I don't know if this is only a Brooklyn Deli thing but here goes. Every once in a while my favorite deli would save the cheese ends of the slicing cheese you order at the deli counter. When they have enough they cut them up into cubes, mix them up and sell them for a few bucks a container. I look for the ones with more American cheese but in everyone there's usually American, Gouda, Swiss, cheddar, the usual at a deli. I buy a couple and make my mac and cheese. I boil a pound of Barilla large shells in salted water until aldente and then immediately cool them down with cold water to stop the cooking process and set them aside. Then in a large pot I start off with a basic roue using flour and sweet butter (between 1 or 2 cups of white flour depending how big a dish I'm making, 1 1/2 cups flour is good for 1 lb of pasta.) After the roue gets that nutty buttery look and smell I add a pint of heavy cream and using a whisk whisk it until it's smooth over medium heat. I then start adding the cubes of cheese a few at a time, whisking them until they melt and the mixture has a silky texture. You have to keep stirring and mixing or the sauce will break. If it does add a little more cream or milk and keep stirring until you get it back. Add some cracked black pepper then dump in the cooled and drained pasta and mix until the pasta is fully incorporated with the sauce and pour into your baking dish. I don't like bread crumbs so I add a layer of American cheese over the top and place in a 350 degree and cook for 20 to 25 minutes then turn the oven to 400 and place the dish on the top rack so the cheese starts to darken, about 5 minutes then remove from oven, let sit for 5 or 10 minutes so it firms up a little, scoop out and serve. Try this out guys it always comes out great. Baker/chef here guys and this is how I served this in my cafe, when I was working. It's foolproof. If anyone tries this please let me know how it came out.

i1k6kg

Will fennel bulb overpower the taste of my other spices if I add it to a roast? I’m doing an apple cider braised pork belly with apples, but I felt as though I needed something to add some more depth. Will adding a fennel bulb to the tray overpower the spices of the apple cider? I don’t plan to use the stalk, leaves, or seeds in this recipe. I plan to make the apple cider myself as well, so I suppose I could add extra cinnamon and allspice just for the roast. I know this is kind of brainstorming, but if fennel is too strong, what else would add some depth? I’m out of ideas.

Fennel is great in stews and roasts! It mellows out and is great when caramelized. Great to add in a mirepoix.

ydh8xb

I bought pickled garlic cloves at Lidl and they taste maybe 10% like garlic when you eat them as a whole. How can this be? What makes the cloves lose so much flavor? The ingredients read as follows: >Pickled garlic cloves with herbs in sunflower oil Ingredients: 63.2% pickled garlic [garlic (contains sulphites, table salt, sugar, wine vinegar, acidifier: citric acid; antioxidant: ascorbic acid], 36.4% sunflower oil, 0.4% herbs (basil, parsley) , Chili.

Do pickled cucumbers taste like cucumbers? Do pickled beans taste like beans? Pickled things tend to taste more like the brine than the original product. Also there's some sciency stuff that someone else has already linked you to.

5v77rt

Sauce for Prawn and Smoked Salmon Ravioli? I made some prawn and smoked salmon ravioli per this recipe and am kind of meh on the results. http://www.greatbritishchefs.com/recipes/prawn-smoked-salmon-ravioli-recipe Not sure how to put it but the flavor is a bit flat and doesn't seem to stand out as a filling. I froze a bunch and planned to serve them as a course this weekend for a dinner I'm hosting but don't like them as is. I'm hoping that I can swap the dill butter lemon sauce for something else that would introduce a new flavor to the dish and hopefully make it more interesting. Any suggestions?

I haven't tried it with ravioli but I make a quick dish which is smoked salmon and sometimes prawns in creme fraiche with some pasta water, seasoned with lemon juice and freshly cracked black pepper. Pretty simple but really nice and filling.

vjj4f

Perfect Authentic Pho: What are the restaurant secrets? Pre-roast the bones? Add a light stir fry onto the noodles before poring the broth? * pouring I've been trying to get my Pho up to good big-city restaurant standards for half a year. Recently, someone who works at an Asian restaurant suggested roasting the stock bones at 300 F with star anise for hours, and to deglaze the roasting pan with mirin. Only after will he simmer the bones. This is definitely tasty, but I'm not sure how authentic this technique is. Adding a couple of onions to the broth before boiling for hours, seems to taste great. Some recipes call for burning the onion in fire, and some don't. But, a friend insisted her Vietnamese mother never used onions. Also she insisted on NOT using fish oil. Also, a friend who visited Vietnam insisted that the best restaurants put a light stir fry on the noodles before pouring the broth. This certainly makes a big difference, and leaves the Pho tasting much richer. The chef in this Anthony Bourdain Video seems to be doing just that, adding a stir-fry before the broth. But even with the stir-fry technique, is it acceptable to use any hoisin in the stir fry? I read elsewhere that the hoisin is only for dipping the meat in, and the broth is supposed to be perfect. I've tried a half dozen different approaches, all delicious, but I'm still not sure what is taking me closer to perfect, Vancouver Canada restaurant-level Pho. My spice bag is usually star anise, cinnamon, cloves, coriander and all spice. I usually simmer ox bones for 3 hours. I haven't tried shin bones yet, but I've been told they're better. I'm happy with my rice noodles. So how bout it? How do you make **perfect** pho?

Andrea Nguyen's version is probably the closest to restaurant, and the most authentic. I've seen it prepared many times back home, both homemade and in restaurant kitchen. The charred ginger and onion is indispensable. To Vietnamese, proper pho is pure beef or chicken (but never together), no pork/fish should come anywhere near it. What you saw on the video is not pho - but another version called *phở áp chảo* -- or stir fry pho, which is serve with the broth on the side. Here are my experiences: * buy new spices every time, and use them a bit more than what you think you would need * toast the spices before use * don't add the spices until the reduction step * fat is flavor, so you'll need both neck bones and shin bones. Only add oxtail and brisket in the last 2 hours, and only after parboiling them. Any longer they would break apart and cloud the stock. * roast the bones for a darker, more flavorful stock; parboil them for a cleaner, light stock. In either case, it'll cook the blood and protein, reducing the amount of skimming you need to do. Don't need to deglaze, but you can keep the rendered fat for later. * bring it to a boil, skim, then reduce to a simmer. Don't touch it after that until you're done. Simmer for 6 hours, in the last two hours add parboiled oxtail and brisket if you're using them. * after simmering, let cool while the sediments sink to the bottom. Gently ladle the stock over to a new pot, filter it with a chinois, or strainer and coffee filter. * add the spices, and reduce it. I usually reduce it by half. Adding spices at this point help to keep the flavour and their essential oil in the stock. * use rock sugar, or palm sugar to layer on more flavor, salt for seasoning. Use the fish sauce sparingly -- it adds umami, but too much will distract the beef flavor. * when you serve, blast the bowl and the noodle in the microwave first, then add green onion/cilantro, onion, then pour the scalding hot broth on top. Remember that fat is flavor, so make sure you add a bit of that floating on top of the broth to the bowl. * buy fresh noodles EDIT: formatting, as well as this -- don't add vegetables, especially parsnip or daikon. The pork noodle soup *hủ tiếu* uses the same noodle, but the broth is made with pork bones, dried squid and daikon. We avoid using daikon for this very reason -- to draw a clear like that one is nowhere close to the other. The Northern Vietnamese are super purists about this stuff.

1y97th

FAQ submission - cast iron; pots and pans I'll look forward to thoughts/comments/suggestions and especially additions about the below: FAQ: Guide to Pots and Pans I. Cast Iron Cast iron is the subject of myth and controversy, but it need not be. The following is a general guideline to how to care for your cast iron skillet. 1. Seasoning and reconditioning Most of the cast iron cookware you will find comes preseasoned; it will say so on the label. If you buy a used cast iron skillet and it is rusty, here’s how to set about fixing it: First, scrape out all the rust you possibly can, using a bench scraper and/or steel wool and/or fine-grit sandpaper. You want to have a smooth surface with no rust. This will take some elbow grease, but don’t worry about damage to the pan--unless you’re using power tools (and even then) you can’t take off enough of the metal to do any real harm. Cast iron is tough! Treat it like it is! Watch this video for more information. Gloves aren’t a bad idea. Once you have a smooth pan, it’s time to season it. Seasoning is cooking on a thin layer of fat such that the iron doesn’t have immediate contact with air or water, both of which can lead to rust. There is nothing magical about seasoning. Add a thin layer of fat. The type of fat is largely inconsequential. Many recommend pork fat or duck fat; others recommend crisco. They (and many others besides) will all work adequately. Make sure the layer of fat is thin. It can’t be too thin, but it can be too thick. Seriously, wipe out all the fat. Don’t use butter of course. Next, bake the pan. Put it in a low oven (say 250 f) for a long time (say 8 hours) or a higher oven (say 450 f) for a lot less time (say one hour). The key is to polymerize the fat. If it is sticky or goopy, you haven't baked it for long enough or you added too much oil. Congratulations, you have seasoned your cast iron skillet. 2. Ordinary use and care. “Don’t wash your cast iron!” Bollocks. Wash your cast iron pan to your heart’s content. There are a number of ways to do this: scrub it with a brush; pour salt into it and use the salt as an abrasive, or use soap and water. Enough use of soap and water will undoubtedly strip off the seasoning, but a little bit, from time to time, won’t be the end of the world. You can always re-season - it’s easy! My preferred way to clean cast iron when it has stubborn bits is to boil some water in it, then scrape it, then pour out the water. This next bit is the most important: when your skillet is dry, add a thin film of oil. I use vegetable oil because it is always on-hand. This will prevent rust. Don’t forget this step. Other bits and bobs: your seasoned cast iron skillet will work well for most applications. I understand some people, with multiple seasonings, can get it slick enough to handle eggs. If that’s your bailiwick, go for it, but for most people, and in most restaurants, the key to good eggs is a non-stick skillet. If you cook acidic foods in your cast iron, there are reports of a metallic taste in the food and an off color, but this is inconsistently reported and your results may vary. Remember: cast iron is tough. Treat it like it is. II. Guide to pots and pans: types and uses 1. Saucier pan: the hybrid of a sauce pan (straight edges) with a sautee/fry pan; good for most purposes, great for fewer. Comes in aluminum, andodized aluminum, and stainless (often with different cores) 2. Fry/sautee pan: a pan with a wide, flat bottom and comparatively smaller, sloped sides; good to sautee. Also usually aluminum, anodized aluminum, stainless, or cast iron. 3. Sauce pan: Usually smaller than a dutch oven, with vertical sides; good for sauces (natch) and like applications. Comes in stainless, aluminum, anodized aluminum. 4. Nonstick skillet: usually small; fairly inexpensive. Use carefully and sparingly: crepes, pancakes, eggs. Don’t use metal implements at risk of wearing off the nonstick coating. Try not to overheat, also. 5. Dutch oven: Often either enameled cast iron or cast iron; a large, heavy pot with high, slightly sloped sides. Good for soups, stews, braises, and deep frying. 6. wok: Often carbon steel; a vessel with a wholly rounded bottom; good for stir-fry and like applications with super high heat and a lot of movement. 7. Stock pot: a very large, high-sided pot, used for making stocks and soups. 8. Roudeau: a circular pot, like a much wider sauce pan, with straight sides; very large, usually reserved for restaurant kitchens; used for cooking in bulk. Usually aluminum, sometimes stainless. III. Guide to materials: 1. Stainless (often with a core of copper or aluminum). Advantages: nonreactive; decent heat transfer; holds up well. Disadvantages: less non-sticky than non-stick or properly seasoned cast iron; expensive. Best for skillets, sauce pans, and saucier pans. 2. Aluminum: Advantages: light, cheap, decent heat transfer. Disadvantages: can react with acidic foods; foods can stick; cannot handle high temps - will warp or melt. 3. Anodized aluminum: Same as aluminum, but with an anodized surface (which increases the oxide surface) to prevent unwanted reactions. 4. Cast iron: see above discussion 5. Enameled cast iron: Advantages: has the heat retention of cast iron, without the need to season, and it is nonreactive and washable. Disadvantages: It can’t be heated too high or too quickly at risk of cracking the enamel; it is best treated gingerly - few metal implements or the surface could scratch/discolor. Enameled cast iron is also heavy and expensive. Best for dutch ovens. 6. Carbon steel: A hybrid of stainless steel and cast iron - it can rust and needs to be seasoned, but otherwise is usually cooked-with like stainless. 7. Copper: Advantages: excellent heat transfer; beautiful. Disadvantages: often lined with tin, which has a low melting point - use cautiously. Copper is also reactive, insanely expensive, and difficult to clean. It has been associated with adverse health effects. IV. Brand guide Having the right brand is less important than having the right pot or pan for the job, or the right material. This user’s guide, borrowed from Anthony Bourdain: Pick up a pan. Contemplate hitting someone in the head with it, hard. Is there any doubt in your mind as to whether the pan will warp or dent? If so, put it down and get a different pan.

Thank you. It is good to see cast iron pans finally treated with some reasonable sanity; not as some super-delicate, half-magic, don't-touch-it-until-you-perform-a-religious-ritual-that-is-particular-to-my-pan, kind of b.s. I concur: season it once, then: clean it however, oil it. Repeat. Worst case scenario, season it again.

rnf3i8

Will it improve the flavor of buttermilk chicken to add fresh herbs to the marinade? I am planning to make Samin Nosrat’s buttermilk chicken. I have some fresh herbs—parsley, basil, chives, sage, rosemary, thyme. I was thinking of adding some of the herbs (sage and thyme in particular) to the buttermilk while marinating. Is this a good idea? Will it cause any problems? Will the herb flavor come through in the finished product?

I use buttermilk and hot sauce

rybq59

Why do so many oxtail recipes say to wash in them in a solution of vinegar and water before cooking? What does this do? I know the usual wisdom is to not wash raw meat, so something must be different about oxtail. Some examples: https://www.myforkinglife.com/jamaican-oxtails/ https://www.soulfoodandsoutherncooking.com/cooking-oxtails-on-electric-stove.html https://www.closkitchen.com/blog/how-to-cook-oxtails-caribbean-recipe

ITT: "Impurities"

3vf6el

What happens if you bake ganache? I make cheesecakes at Christmas time, and I would like to know if it's possible to make a ganache, spread it on the cheesecake crust, pour the cheesecake custard over it, and then bake the cheesecake. What would happen? If it makes a difference, I cook my cheesecake in a water bath.

i use this recipe for a turtle cheesecake, and it turns out fantastic. instead of a layer of ganache, it's actually a layer of super chocolatey cheesecake. just another option to achieve a similar result! edit: just as a side note, i don't use milk chocolate chips for this - i'm a diehard semisweet kind of girl.

qinh9q

Best way to keep homemade pitas from quickly drying out? My pita game is okay. One problem I have is that they dry out very quickly. I'm wary of putting them in a bag and sogging them out, but maybe in a towel? Any thoughts? Any one got a tip? Thank you.

The fridge will keep them fresh longer and the freezer will keep them from drying out even longer

lber7j

Coconut Curry Chicken Noodle Soup came out bitter I generally followed this recipe from NYTimes Cooking (I'll modify an amount to taste, or sub an ingredient here or there), but my batch of soup, while generally very tasty, has a bitter aftertaste that sticks with you when you're done. Some qualifiers to help: My chicken stock was homemade My 1/2 & 1/2 wasn't FRESH fresh, but it certainly wasn't old Fresh cilantro, lime, and jalapeño slices were added as a garnish, not part of the batch I have a couple culprits in mind: Lemongrass was not fresh stalks, it was that mashed stuff in a tube. Old lime juice? I can't remember if I put any in the batch, but I could have Any ideas about what could have made it bitter? Thanks!

Cooking chicken stock for too long can make it bitter. I cook mine for 1 1/2 hours max,never boiled

i2df9c

Fresh San Marzano Tomatoes I have was lucky enough to get a pound of fresh San Marzano's yesterday at the farmers market. They look and feel awesome. I'm used to using the cento can, and am wondering what the best way to go about roasting and cooking them for a sauce. What is the consensus on cutting them in half or roasting them whole? I roast cherries whole for 6hrs with anchovies and olive oil before cooking them into a sauce. These San Marzanos are bigger so I'm not sure if I should chop them up, or cut them in half before roasting. ​ What do you think about peeling and de-seeding vs not? What would you do with them to get the best out their flavor? https://imgur.com/gallery/gI6XB5p

I’ve never made a sauce with roasted tomatoes - is it worth the extra work? I usually peel and seed them, then throw them on the stove with some olive oil, butter, onion, basil, and salt then simmer for at least an hour if not two. Then I remove the basil and onion and use an immersion blender to smooth it all out. Delicious. But I’m curious about how roasting affects the taste and I’m DEFINITELY interested in roasting with anchovies!

546a1v

Has anyone ever commissioned a potter to make a cooking dish? I'm interested in having someone make a tagine and was wondering if anyone had any experience in commissioning something like this before. They are typically very cheap to produce but since they are not often made here they command a high price. So, I was hoping to commission a potter to make one. If anyone has any experience with this could you give me an idea of how it went, what info I should provide, and what it cost?

Yes. A friend of my mother-in-law made me a pickle crock. Structurally it is great; the perforated sinking lit fits perfectly. Visually it has a southwestern glaze motiff; her choice. However, it was a gift, something requested. Generally custom work is much more expensive than that mass produced. I would think the more detailed hand work after coming off the wheel (spouts, handles, glaze patterns) would add to the cost. There are lots of tagines online, with a higher guarantee of neither breaking in the oven and having food-safe glazes, as handmade stuff might.

1kpgv4

Beef Jerky, Sausages, Snack Sticks: Do I need a Dehydrator? My GF and I were in a sporting good store to get her some new running shoes and look at/price some guns to get ready for Pheasant Season. We came across the 'cooking' area and she spotted the wall of 'Dehydrators' that come with the Jerky Press. She wanted to know what I thought of them and if I would use them. Now, I love Jerky, and I grew up in a hunting family and we always had someone who had a smoker or a dehydrator running, so we always had Jerky. The issue is this: We live in an apartment with a near-microscopic kitchen, and already don't have enough room for all my pots, pans, knives, and what-have-yous in the kitchen. So I guess here's the TR;DR: Do I need a dehydrator/smoker to make quality jerky, or can I make do with my oven? Also How well do those 'jerky press' things work? Can I do just as well with my Kitchen-Aid Mixer and a grinder/sausage stuffer attachment?

I make jerky in my oven. I have not attempted to use a dehydrator or any other method, as I don't have access to them. I cover trays with foil, and lay the sliced strips of marinated meat flat on those. I "cook" them at 50-60ºC (120-140ºF, apparently) for 6-9 hours, turning after 3 hours. You aren't cooking the meat, you're drying it out, so you don't want a hot oven. I prop open the oven door with a wooden spoon to let the moisture evaporate. You can tell when the meat is done, as it will go from moist grey to a darker colour and a dry, more leathery texture. I was quite happy with the results in terms of texture, flavour, and it lasting several weeks in an airtight container without going rancid or mouldy or whatever. I think it's probably much more effective to hang the meat, if your oven racks permit that, rather than laying it flat, as you'd get much better air circulation. This would cut the time considerably. But my oven racks are not really the right shape, and they're covered with several years of accumulated grime sooo. This unfortunately named thread from /r/cooking was what originally prompted me to try making jerky, and contains the recipe I used (sans liquid smoke, which I couldn't get). The chilli flakes give quite a spicy result, combined with the black pepper, so depending on your preference you may want to leave thme out entirely. I used a topside/top round cut of roasting beef that I just bought from the supermarket. Another tip is that after you marinate the meat, you'll want to remove as much of the marinade as possible, pat it really dry with kitchen paper/paper towel. Any marinade liquid that remains = excess moisture that will have to evaporate, which will cause your jerky to take longer to properly dehydrate.

33dcqr

Can anyone tell me the name of this Soy sauce, and UK chefs, where can I buy it locally/online? http://i.imgur.com/oyT5wvf.jpg This stuff has absolutely ruined typical store bought stuff in the UK. My wife brought it back from a business trip to Japan. I'm slowing down as the bottle empties but I need to find more without having to fly to Yokohama.

Kikkoman Soy Sauce is awful!

16g9vd

Need advice on noodles to use with a stir-fry dish I want to make a stir-fry dish and serve it over noodles instead of over rice. I have tried a variety of noodle types from the local Asian foods store but none seem to be what I am looking for. What are the best type of noodles to use and how do you prepare them? I am looking for a thinner type noodle, kind of like what you would get at Panda Express or some other fast food place. All suggestions are appreciated!

Noodles can be an art in itself. Choosing the right one would depend what sort of stir-fry you're trying to make. It does depend - are you trying to make a very saucy dish to go with the noodles (in which case, you might want to use thin chow-mein noodles that looks almost like vermicelli, stir fried until almost crisp); or are you trying to serve it with a relatively dry dish (in which case, I'd suggest the thicker chow mein noodles)? There's many ways to pair your foods, but I can't be of much help until you clarify. I'd disagree with using spaghetti though - the texture is too soft, so it'll probably disintegrate before it could be properly stir-fried.

18ykvo

Steel Cut Oats for Rolled Oats My friend sent me a recipe for some awesome Pumpkin Oatmeal Chocolate Chip Cookies. The recipe calls for quick or rolled oats and because I eat whole grain, I want to substitute Steel Cut Oats. I know the cooking difference between them(5 minutes for rolled compared to 45 for steel cut), but I was wondering if it was a one-for-one swap in baking recipes and/or if it is, do I need to let the batter sit for longer so that the oats absorb more moisture and soften a bit. **TL;DR: Can I swap steel cut oats for rolled oats in baking applications**

For cookies? I tried making oatmeal cookies with cut oats once, and I wouldn't recommend it. The texture was not what I would want in a cookie, but if you are used to eating cut oats, then yes a one-for-one substitute works just fine.

320mu5

Do you have to bake mac and cheese? Hello AskCulinary! Whenever I bake mac and cheese, it ends up dry - more like a noodle cake than oooey gooey cheesy goodness. Is baking really necessary? Should my recipe change to fix this?

Not at all. Baking it gives it a crunchy texture on top of the creamy texture that some people like, but it's in no way required.

5lsojr

A quick question about saffron. My mother use to cook with saffron cuase she got crap ton of it as a gift (2 or 3 jars about the size of baby good jars iirc, but that's a story for a other time) and would add it to rice while it cooked. I recently saw some and feeling nostalgic I decided to get some for my rice dishes. I remember the rice would turn a vibrant orange'ish yellow, but when I tried to cook with it there wasn't all that much color even though I used ~4 threads of it. I'm just wondering if I used it wrong or something, I added it to the rice just before cooking it. Thank you for any advice or help in advance.

I "bloom" it in a pan over medium heat just until fragrant. Seems to intensify flavor and color.

7904b8

I’m trying to make vegan Caramell apples, and my consistency is OK but my flavor is to artificial because of the margarine. I’ve tried with both almond milk and soy milk, and a few different margarines. Has anyone had any success?

could this recipe help? https://www.vegankitchenmagick.com/vegan-caramel-apples/

1b6n0f

Can I used the metal racks that already came in my oven to cook food? E.g. Roast Chicken Hi I've recently learnt to start using my oven and I have decided to make Jaime Oliver's Empire Chicken. Unfortunately I've realised that I need a roasting rack but it's a public holiday tomorrow and I am unavailable to acquire one. Can I use the oven racks that came with my oven? Should I wrap them in tin-foil first? I plan to place my chicken on the rack and use a pan to catch the juices. Thanks in advance.

Grocery Stores are usually opened on holidays (at least here in Canada) and sell cheap baking racks. I would use those over the racks in my oven for the easier clean up.

7rup13

How to get beef bones for roasting bone marrow? Roasted bone marrow is one of my favorite foods and I'm trying to make it at home. However at every grocery store butcher I've been to, when I ask for beef bones with the marrow exposed for making roasted bone marrow, they give me some kind of quartered bone (picture of it roasted). What is it and how should I eat it? And how can I get a sliced beef bone like this?

Try a mexican market/butcher. They typically carry more variety of bones and parts of all farm animals.

6oye8d

I think this is a very silly question but: if a recipe calls for "bashed cardamom" would that be referring to the whole pod or the seeds? It's an overnight oats "recipe" - more of a list of ingredients really - so yeah, I would assume that if the pods were cracked they would infuse their flavour during the soak time but... Well, I don't know, so that's why I'm here asking. :) Thanks.

For me, "Bashing" means you can hit it to bruise it or mangle it a bit, to release flavour while still holding its shape. e.g. chunkier things like lemon grass stalks, garlic cloves, knobs of ginger, chilis, etc. So my money would be on the pod. To back this up, I went looking for mentions of anna jones and cardamom >2 cardamom pods, bashed and seeds removed https://www.theguardian.com/lifeandstyle/2016/jun/10/modern-cook-anna-jones-recipes-peaches-toast-apricot-frangipane > Add the bashed cardamom pods http://annajones.co.uk/recipe/vegeree > Add the saffron and bashed cardamom pods to the pan http://www.moderncompass.org/moderncompassorg/2016/2/23/a-modern-way-to-cook unrelated ref > Give cardamom pods a quick bash with the rolling pin to release the flavour https://goodfood.uktv.co.uk/discover/ingredients/article/green-cardamom/

oohklb

rigatoni alla vodka hey guys! i need some guidance. last week was my first time ever making vodka sauce and it turned out great! i used smirnoff. today, i tried making it again, but this time with tito’s. it’s not done yet so i don’t know if i’m jumping to conclusions but so far i think the smirnoff did a better job. what do you guys think? is there a better brand to use?

yeah, use the cheapest drinkable vodka you can find.

e7rbt2

I don’t drink, what can I use as a substitute to alcohol in recipes?

Might be worth doing a search in this sub for past discussions. The full answer depends heavily on the exact recipe in question, so you’ll get the beet replies if you provide the recipe you’re trying to adapt.

1ib5up

How do you get leaves off of herbs such as parsley quickly and efficiently? I've never been able to do it efficiently, usually I run my hand from base to tip and end up with a ton of stem. Tips?

>I've never been able to do it efficiently, usually I run my hand from base to tip You dirty, dirty chef. Are you really talking about parsley? It sounds more like you're making crème fraîche or chunky chowder. As for parsley I usually just pinch and twist off the stems - not really that time consuming, all told.

b9i862

Why do people cut onions horizontally when there’s already layers??

I'm by no means an expert, but neither am I a neophyte. I gave up on those horizontal cuts and I have no problem ending up with a small dice. I don't get it either. ​

2wuyxd

Buttermilk or sour cream or yogurt in chocolate muffins? I'm making some chocolate muffins for a friend's birthday, and I want them to be all moist and gooey and lovely. Am I right in thinking that adding one (or possibly a combination) of the above ingredients is the way to go? If so - which is best? And if not - what should I be doing? They'll be double, if not triple, chocolate, so we're talking about a chocolatey rather than plain base, if that makes a difference. Also if anyone has any other tips to make mind-blowing muffins, they would be much appreciated! Thanks in advance!

Sour cream is what I've always seen in very chocolatey muffins.

m610bz

Homemade vanilla extract not developing Hi! I put a bunch of beans (about 15?) into a 16oz brewer's bottle filled with half vodka and half whiskey about 6 months ago. I slit the beans down to the center of the bean before putting them in. It still smells like alcohol and not at all like vanilla. I've read recipes that said you should be able to use the extract within 6 weeks, so I'm worried I did something wrong. Any ideas about what might be going on? Thanks in advance!

Hi there! No generally vanilla won't be usable within 6 weeks. I've found that the harsh alcohol smells dissipates faster in vodka compared to whiskey and is somewhat usable at 4 months. It took 6 months for the whiskey extract to develop the deep caramel vanilla scent. Might be somewhere in the middle for you then. Since its been 6 months do you know how many oz of vanilla you had? General guide to go by would be 1 oz of bean per cup of alcohol to make a single fold extract. Quick tip: you actually don't need to split the beans to make extract. Once your vanilla ready you can take the beans out and scrape the caviar to use in place of the extract and throw the bean back into the jar! I can talk about vanilla all day so feel free to dm me if you have any questions

mvjkxo

Why do polenta recipes call for the polenta to be added to already boiling water? Every polenta recipe I’ve seen calls for bringing salted water to a boil, then pouring in polenta while stirring vigorously to prevent clumps. Why can’t you just add polenta to cold water then bring everything to a simmer? Seems to me that would be an easier way to prevent clumps forming.

Polenta and grits are two of my Instant Pot favorites these days.

khobk7

Can you help us help others on Christmas Day? For the last seven years, /r/AskCulinary has had pretty successful live culinary holiday hotlines to help folks who run into last minute cooking troubles. This year's Thanksgiving hotline was our biggest, most successful yet with dozens of questions and 132,000 unique visitors, nearly double last year's traffic. We're hoping for another big day this Christmas, and need volunteers to be by their computers to answer questions. If you know a thing or two about traditional holiday meals and would like to help, please comment here to let us know what hours you can cover. Starting early proved to be helpful last month, so we'd like to begin around 9 eastern time and go until 4-ish. If we can get a couple folks helping each hour, it should go well. Thanks!

I’ll pop in and out all day during central us time. Not exactly sure what we’re doing but history says I’ll be here often lol

3m0sj9

If I can only have one oil other than olive oil, what should it be? Preface: I have consulted a previous weekly discussion regarding fats and oils, but that's mostly about people's *favorite* fat/oil which doesn't really answer my question. For the sake of this question, let's assume that lard, or any other animal product, is out of the question. Also, I'd prefer something I can store in the cupboard instead of the fridge. Space is at an extreme premium in my kitchen, hence my requirement that *there can only be one!* Do I go with the highest temperature oil I can reasonably afford or are there other things I should consider in my quest for the one true fat? My most common use for non-olive oil is searing. About half the time, this is a steak on my cast iron skillet on a gas range. Most of the rest is browning something up a bit before putting it into something else. (I've found that I really the added quality of searing thighs before using them in chicken adobo). Rarely, less than once a month, it would be the oil I use when a baking recipe specifically calls for butter instead of oil. For just about everything else, I'm using olive oil. Before the usual comments about how that's a waste, I have literally a gallon of it, so I might as well use it! Side thought: I can never manage to write for shit until I need to ask a simple question on the internet. **tl;dr** I already have olive oil. I'm running out of my current bottle of other-oil. What should I buy?

Refined coconut oil. Healthy fat with a high smoke point.

6kme4q

What would happen if you tried to make congee with rice flour? I mean for a smooth creamy congee you want to break down the rice, so let's say you help it along by using rice flour. Would that make anything that tastes like congee you get at a restaurant?

fellow chinese / cantonese here. 1:6-8 (rice to water ratio) is normal, depends on how thick or thin you want the congee. step is as follow: soak rice with just enough water to cover and add salt (1 tbs usually do the trick for 1 US cup of rice) and add 1/2 tbs - 1 tbs of vegetable oil, stir and let soak for 30 to 45 min before cooking. boil water of the appropriate portion and add rice mixture stir to combine, add another tbs of oil and let it gently cook for several hours while stir occasionally. this will make the plain congee, and if you want to make flavored congee, use stock and meat if desire.

5r69yj

Does anyone live or around the altitude of Denver and have a good pizza dough recipe? If not, could you guys help me with some conversions? I have tried making pizza dough from scratch and follow every recipe to a T. I have tried Alton browns recipe (off the top of my head I think it's 12oz of bread flour, yeast, 3/4 cups of water, 1 tsp yeast, 2 tbs sugar, 1 tbs salt and 1 tbs of olive of oil. Mix, knead for 15 minutes on medium speed. Refrigerate overnight) and also kenji Lopez-alts New York style dough (http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html). I have tried everything from adding water, to adding more flour, to letting the doughs rise at room temp. instead of in the fridge. Proof for 2 hours, 3 hours, even sometimes 4. Here's where my problem really presents itself. The dough is never stretchy enough. When tossing and pulling, it can never seem to just stay stretched out, it always pulls back in (if it doesn't tear while stretching, which happens way more often). My pizzas always seem too thick. Is this a sign of too much gluten? Too little gluten? Dough too dry? Too wet? Not enough kneading? Not proofed enough? When it's all said and done, I use a pizza stone, bottom rack and always preheat the oven to 500 and let it sit in there for at least 30 minutes before I throw the pizza in. 500 is enough to get the bottom crispy and the cheese melted, but the crust never cooks all the way through. My pizza always tastes doughy, which sucks because I love pizza and for the most part I do enjoy making it. Any advice?

I ran two pizza centric restaurants in denver for a few years and went through a ton if recipe development for the crust. Here would be my feedback for you. If the dough is pulling back the gluten might not be properly developed. Are you doing the window pane test? This is your greatest indicator for proper gluten development. What I've had the best luck with is mixing flour and water together first and letting it hydrate untouched for 20 minutes or so. Then adding the rest of the ingredients. I like the water to be about 50 degrees and let the dough proof cold and covered. Pull the dough out and let it come to room temperature before stretching it. If it's doughy I would imagine that it probably isn't getting stretched quite enough or maybe you are starting with too much dough. Mine was 10.5 Oz if I remember correctly for a 12 inch pie. I hope this helps. Let me know if you have questions.

64dxyg

What is the functional difference between a double boiler and cooking on low heat? It seems like a cast iron or other evenly heating pan on low heat should have about the same effect as a double boiler, or is the double boiler always going to have a more even, lower heat? Or is it more of a convenience issue, that it's much easier to get that effect with a double boiler?

Functionally .the chocolate you're trying to melt is going to burn in your pan.

3s84wu

Why does my first pancake always look worse than the rest? http://imgur.com/a/80e5b you will see a nice looking pancake, and a "spotty" one. whats going on here? i let the pan warm up, is there a chef who can explain the science behind what im seeing? thanks

I'm a pastry chef. You'll notice that restaurants use a flat top griddle to fry pancakes, which has properties of being "charged" with a large amount of heat to a specific temperature. Your pan is more susceptable to temperature changes because it has less mass and relies on the flow of heat from a heat source, to the underside of the pan, to the pan material, to the pan surface, to the food. Your first pancake in a preheated pan will hit the pan surface at too high of a temperature, resulting in oil beading and steam pockets(as u/darcyfitz mentioned). This first pancake reduces the surface temperature, and hopefully your heat source is dialed in properly, so that the following pancakes experience a more consistent surface temperature from beginning to end resulting in smoother browning. One way you could improve the first pancake is to use a large amount of butter to reduce the surface temperature. Or a moist towel. Be careful when creating steam though, as burns are unpleasant.

zcl3wi

Milk bread rolls troubleshooting I've tried making milk bread rolls for the first time today using a random recipe. I know bakery is usually more of an exact science, but I did a bit of eyeballing and used the recipe as a base. The recipe was: - 2 eggs - ~200ml warm milk - ~25g butter (recipe said 40g, looked like too much) - 1 tbs sugar - 1 tsp salt (recipe said 2) - 7g dry yeast - ~500g flour Mixed everything, kneaded for 10 min, made the rolls, let them rise until doubled in size (roughly 40 min) then in the oven for around 20 min at 180C. They turned out pretty good but they were a little bit drier than I'd like, but I'm not sure what to tweak to improve it next time. My guesses: - Too long in the oven (I left them there until they were golden brown) - too much flour - too little fat maybe? - something else completely? Any ideas?

Did you make a tangzhong? Milk bread is very often made with a tangzhong which can help with moisture retention. Also, just at a glance, 200ml liquid seems a bit low for 500g flour. For something like milk bread I would want hydration % about 60-70%. So like 250-300ml of milk and the eggs. The eggs would add some water but not enough by themselves.

3atq47

Dough mixer for a small pizza place My cousin is opening a pizza place in Bulgaria, selling like 20-30 pizza a day max. Any advice on a good dough mixer to handle this? We have the oven, etc sorted.

Hey, I work in a pizza place (in Canada)! These other guys are absolutely right. If you guys can't afford a Hobart right now, then mix dough by hand until you can pick one up. Ours has been running for 15 years, and only failed once when we tried mixing too much dough at once and overheated the motor. Ten minutes later, it turned right back on. Side question: what kind of pizza toppings are popular in Bulgaria?

6wzu14

Need help combining two recipes: Thai red curry + braised whole chicken Last week I made this red curry for dinner and it was phenomenal. I have to make a birthday dinner for someone next weekend and am considering trying to do, basically, a whole chicken atop that curry, taking inspiration from this recipe. The idea is that the coconut milk would act as both a rich curry base and a great braising liquid, and marry the whole dish into some deliciousness I could serve over bowls of rice noodles. My current plan is basically this: - Butterfly a chicken; cover w/ mix of red curry, coconut milk, a bit of salt & palm sugar. Let sit overnight. - Brown the whole chicken, skin-side-down, in a deep le creuset for ~10mins per side. Set it aside. - Make the red curry in the same pot, as outlined in the first recipe (except probably tripling the recipe). Maybe add a few veggies (sweet potato, mushroom) and a bit more water. - Put the whole chicken atop the curry and pop it into a 375 oven until complete. The idea would be to get a juicy, moist whole chicken with a crispy top, and a rich, chicken-dripping-enriched curry underneath. A few questions I have: - I feel like the curry needs more liquid if it's going to sit in the oven that long, but how much more? Was thinking of doubling the amount of water. - What do we think about cooking time? I was thinking 40 mins covered (to cook the chicken) then 10-20 uncovered, until the curry is reduced and the chicken skin is crisped. More? Less? - Anything else you'd do to the chicken as pre-prep? Was thinking of incorporating yellow curry powder, garlic powder, cumin, or something like that to give a bit of depth of flavor. I know these aren't Thai flavors and that yellow curry != red curry, but it seems like these might meld well. Thanks in advance for your help!

Nothing in red curry needs to cook a long time so all you'll gain by not parting the chicken is losing whatever aroma that Thai kitchen paste had in the first place.

1f2xfd

Is it possible to make pizza without an oven? I have never made pizza before. And I was wondering if it is possible to make a pizza on stove without an oven? Can someone direct me to an article that details on pizza basics without an oven?

YUP! There's a whole episode of Good Eats based on grilling Pizza :3 http://www.youtube.com/watch?v=ii9SaPBbWfE

o9m8n1

New house only has a broiler drawer, any countertop replacement suggestions or other tips? Just moved into a new house only to discover that the range has a broiler drawer on the bottom, with no in-oven broiling options. My first impression is that this will be a giant pain -- I'll be limited to broiling only relatively thin racks of food (no roasts) with limited ability to adjust distance from the burner, and I basically have to get on the floor to check on anything in the drawer. Any tips or tricks for using these broiler drawers? Do I just need to try it out and convince myself I don't hate it? I'm loathe to dedicate counter space to another appliance but I'll do it if there isn't a good way to make the current set up work.

I have one of these and I so empathize, they’re useless. I’m a renter so I just bought a fancy toaster oven, that’s working out great. Good luck!

3zv0ym

Should I bake pastry cream? Pastry cream in my danishes are delicious, but it tastes even better before it's in the danish. It's smooth and velvety, after baking it still tastes good but a little stiff and and chunky. Is it okay to put it in after baking? Or am I baking it wrong? Cooking at 370f for 20 min , just enough to brown the egg glaze on the danishes. If I don't put it in , the center of the danish will rise.

My brother broke into baking while employed at a mom and pop (technically mother/daughter.) Anyway, he was a grown man and had had enough of working the hot line. He asked the owners once held on they make their pastry cream- for their very popular napoleons. they were Romanian and answered "is secret, is secret" That evening as he was emptying the trash, he saw an empty quart of cream that had been oddly crumpled. The answer to the pastry creamvmystery was, in this case, hello instant vanilla pudding mix whose empty packages were stuffed into the cream container.

3wya19

If I wanted to use my rice cooker to make a half-and-half brown and sticky rice blend, which setting would I use? I'm worried that if I use the white/sticky rice setting, the brown rice won't cook all the way. Likewise, if I use the brown rice setting, won't the sticky rice overcook? Is this idea just not going to work out?

Try soaking your brown rice for a few hours (or even overnight) before cooking. Mix the uncooked white rice with the soaked brown rice and cook with the "white rice" setting. Should work fine.

1iyc2u

Caramelizing onions in slow cooker - can this ever produce the same results as a stove top? I've been trying to come up with a way of caramelizing onions a) in bulk and b) relatively unattended. First I tried starting them off on the stove top and popping the skillet in the oven at a low temperature, but this tended to require a lot of manual attention and the results seemed a bit lacklustre. I have since seen a few suggestions on Serious Eats comments threads to use a slow cooker. However looking at some of the photos I'm not convinced the results will be that great: http://www.flickr.com/photos/dhorst1/5350755190/ http://www.flickr.com/photos/dhorst1/5350142291/ The caramelised onions here look generally a bit pale and mushy looking rather than deep brown, reduced and intensely flavoured. Is it possible to achieve good results in a slow cooker?

Legit question: I never knew this worked, but how does it work? Sugar caramelizes at above 300F and a crockpot definitely won't reach that temperature. So how?

gyjvmk

Tips or tricks to get hard crumbly fudge. Hey guys, my friend and I have been trying to make caramel fudge and cant seem to get it right. We are after the hard, but slightly soft crumbly texture. Where it just melts in your mouth. Batch 1: we made was a consistency of thick caramel with a buttery taste. Batch 2: turned out like hard caramel/ toffee with a slight crumbly texture through it. Batch 3: we tried a different recipe which had white chocolate which turned out thick and gooy. Batch 4: has the firmness we are after with the crumbly texture but still kind of toffee like. Batches 1,2 &4 are the recipe below. 3 cups sugar 1/2 cup milk 1/2 cup sweetened condensed milk 4 1/2 ounces butter 1/8 tsp salt 1 Tbs golden syrup Generously butter an 8×8 baking tin. Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves. Add condensed milk, butter, salt and golden syrup. Stir until butter has melted. Bring to a boil and continue boiling until the soft ball stage (240 degrees F), stirring constantly to prevent burning.  Remove from heat. Cool slightly. Using a hand held electric mixer, beat until thick. Pour into the buttered tin. Mark into squares. Cut into pieces when cold. Batches 1 &2 we didnt cook them long enough or too long. Brought a thermometer for batch 4 to get the right temperature, and beat it at the end because we missed that step the first time. We arnt too sure what we are doing wrong, or of there is a better way to make camrale fudge.

Ah. I believe you're looking for an old fashioned fudge recipe. It's my preferred type of fudge because of the simple ingredients but it takes some techniques. Try this one out. It's about the same as the one you posted but more basic. Looks like your version specifically needs the golden syrup and condensed milk for your flavor which should be fine to use. But first a few tips, hope its not too much : * Using liquid sugars like golden syrup will convers some of the sugars into "invert sugers", which golden syrup is. It prevents the crystallization of the sugar and keeps it liquid, thus hindering your fudge. * that's too much butter imo. 1 to 4 tbsp at most. Too much fat will hinder crystallization and possibly cause chewiness like caramel candies. * Do NOT constantly stir your sugar as your recipe suggests. Wet the sugar. Stir until it's all mostly melted and it starts to cook. Wet a pastry brush of some kind and paint the sides down to wash away any sugar crystals into the syrup and prevent ruined seized fudge. Then get a new spoon or wash that one to remove the undesolved sugars from it. Don't stir it and let it cook to softball stage. You can gently swirl the pot to distribute heat if you like though. * let the fudge cool to almost room temp (110F degrees F) before stirring in your butter and stuff for the softer, smoother mouthfeel. This takes anywhere from 30 minutes to an hour. It'll still dissolve in your mouth the same but itll be smoother. You can also just go straight into beating it but the sugar recrystalization will be quite large and be way crumblier. This is typically deemed less desirable. *the recipe I use* * 3 cups sugar, white or brown. Depends on what flavor you want. * 1 cup milk, (evaporated, whole, 2%, buttermilk all work.) * 1/2 tsp salt * 3 tbsp unsalted butter, room temp. (1 tbsp if using peanutbutter) * 1 tsp vanilla extract (Optional. 1/2 to 1 cup peanutbutter, 1/2 to 2/3 cup cocoa, both lol. 1 cup of chopped nuts) * mix together sugars, milk, and salt into a heavy bottomed pot. (Add cocoa if making chocolate) * stir and heat until it is melted and begins cooking. Wash down sides of the pot with water and a brush. Alternatively you can close it with a tight fitting lid and let the condensation wash down the pot for about 5 minutes then remove the lid and continue as normal. Wash spoon while it comes to temp. (238F -240F) Soft ball stage. * Remove from heat and sit on a cooling rack. Very important. Countertops, especially granite, will suck hear out faster on the bottom and cause a large temperature difference between the top and bottom. * Add your butter and vanilla to the pot but dont stir it in yet. * Let the mixture rest until its temperature is 110F. About 30 minutes to an hour. Check every 10 minutes after 30. * If making peanutbutter fudge, prepare the peanutbutter by melting it then pour into the sugar and beat it. * Begin beating with a firm wooden spoon until it is opaque and begins to lose its shine. The shift in surface shine is the key indicator. Mix in any nuts as soon as you notice this shift in sheen and then pour it into your buttered 8x8 pan or 9" pie plate. And wait for it to set. If you've been stirring for more than 5 or 10 minutes, sprinkle in a small pinch of white sugar to kickstart some crystallization in case something was hindering it. But be fast when it changes. * store in an airtight container and itll be even creamier the next day.

7xttz1

lemon garlic cream sauce (for pasta) I want to make a pasta w/ cherry tomatoes, spinach, garlic, parmesan, and a lemon garlic cream sauce. I'm just sort of winging the recipe, I have half and half, lemon, garlic, pepper, salt etc. I'm worried about the dairy curdling when I put in the lemon juice, what is the best way to keep this from happening?

Melt some butter in a pan. Toss in the garlic. Saute for a minute. Add some chicken broth, and your half & half. Simmer to reduce. Add parmesan, spinach, tomatoes. Stir, simmer. At the end, add lemon juice and zest. Season to taste with salt & pepper. Toss with the pasta, adding some of the pasta water if needed. Add more parm. Voila.

lhz5bh

Why does curing bacon require curing salt while cured meats like prosciutto not require it? I assumed the use of something like Prague Powder #1 (wet) or #2 (dry) was to inhibit bacterial growth. Why is it required for something like bacon (which also needs to be cooked after curing) but not something like prosciutto? Does it have to do with the fact that you're not drying out the bacon? Couldn't something grow on the prosciutto before it fully dries?

Curing salts are used to prevent botulism mainly. Other forms of molds and bacteria are prevented by a combination of table salt, fermentation (lowered pH) and dehydration but botulism is nasty and can survive these three long enough to produce its toxins and once produced the toxin remains even if the botulism is killed off at a later point in time. Thankfully though there’s one main thing working against it, botulism can not grow in the presence of oxygen. Both prosciutto and bacon are whole muscles which means that all the microbes present are only on the surface and in the presence of oxygen all the time. Botulism can not grow. If there are any deep cuts into the piece of meat though botulism could in theory be introduced to an environment which is devoid of oxygen and could grow. As long as they’re used correctly there is no harm in using curing salts so I still recommend using them on whole muscle products such as prosciutto. Bacon is a smoked product. Smoking creates an environment which lowers the oxygen in the smoker. It is also a warm environment which promotes microbial growth. So there may be short periods of time in the smoking process in which the surface is in an environment depleted in oxygen and in theory botulism could start to grow. Curing salts containing sodium nitrite are used to counter this. There is also the added benefit of colour retention and a slight change in texture and flavour when nitrites are used which produces the “bacony” flavours expected as compared to just a cooked piece of pork belly. This colour retention and textural changes aren’t required for prosciutto since they already undergo similar changes due to the length of time aging (12-48++ months). Others have mentioned curing bacon without nitrites, note that those are examples of fraudulent marketing. Those products will use “natural” extracts such as celery salts which naturally contain nitrite. Since they are not adding a synthetic salt they can claim “natural” or “nitrate free” (which is another level of fraud since bacon will never contain nitrate, only ever nitrite) even though the only reason to add these extracts is for the nitrite. Arguably a “natural” source is less precise than a synthetic one and there is no benefits to them, a salt is a salt no matter where it comes from.

4izwer

A question about thawed pork tenderloins Hope someone can offer advice..... I defrosted some pork tenderloins last night (Wednesday) and put them in the fridge this morning (Thursday). I am planning on cooking them tomorrow night (Friday) - browning them in a frying pan and then finishing them off by roasting in the oven, because I am worried about leaving raw pork in the fridge for another day. Will the cooked pork be okay to use in a dish on Saturday night, or can I just leave it raw until then? It is still in the supermarket tray wrapped in cling film that it was purchased in, if that makes any difference.

Just out of curiosity, how did you defrost it? If you left it out at room temp overnight, it goes against a few food regulations, although it rarely causes issues in the home kitchen.

12sww4

Please help with this mac n cheese recipe Hi All! Yesterday I tried making mac n cheese using this recipe: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html I followed it exactly with the following changes: - 2% milk instead of whole milk - I added bacon bits into the mix My sauce didn't come out creamy - it was lumpy. My thinking is that the culprit is when I transferred the butter/cheese mixture from the heated pan into the cold crockpot, as the instructions ask me to. Once I started adding in all the other ingredients, the cheese was already hard. I thought everything would just melt and mix up properly and that the recipe kept all this in mind (and I did try hard to mix everything as well as I could once everything was in the crockpot), but in the end I did not get the creaminess I so desired :( So where did I go wrong? Should I be mixing EVERYTHING in a heated pan, so that it mixes well, before I throw it into the crockpot? Any tips will be greatly appreciated!

If you cook cheese too long it will become hard as a rock. I personally think this recipe reads poorly for many reasons. Kdirty has it right use a different recipie and them bring it to work in the crock pot to gently reheat.

l3g6ce

Is it possible to freeze wine into ice-cubes for later use in sauces? Wine is pretty expensive in Norway and it's difficult for me to justifying buying a bottle just to use in one dish. However, if it were possible to freeze it for later use, that would make the matter much easier!

Freeze away, it will do what you want. When you freeze wine you are in fact doing freeze distillation. It's going to be a slush of the stuff that can freeze floating in enriched alcohol so don't let it leak. It won't freeze solid unless you happen to have a super expensive freezer that you really should not be using in a home but the freezing will preserve many of the flavor components you are looking to keep and will stop the wine from turning to vinegar. Also if you are looking for a way to turn cheap beer into bad vodka freezing can do that, it's not great tasting but it will get you drunk; god help you.

1l24p1

Can someone explain to me when to use which thickener in a sauce and why it works? I never know which thickener (flour, corn starch, agar agar, roux, and any others) thickens which type of liquid.

Don't forget egg yolks. They make great thickening agents as well as egg whites. Like for hollandaise or Chinese white sauce.

15h361

I need a set of Cheese Knives, but don't know how to choose them. How do you distinguish which are better? I used to trust Amazon's sort by customer review, until a Guy Fieri flame handled knife was amongst the top rated knives

Is a wire out of consideration?

wu9hsq

Frying in an Induction Burner I got a new standalone induction burner. I tried frying in oil, and it could not keep the oil at a temp above about 320F, even at full power (1800W). This is in initial heating of the oil, no food in the pot. I surmised this - the vessel is a curved side LeCreuset pot that tapers toward the bottom, and the flat bottom of the pan was relatively small in diameter, maybe 6 inches. My guess is the area of that flat bottom which comes in contact with the induction coil is just too small to generate enough heat for frying. The wife chose the pot for frying, not me. Before I re-test this with my 10-inch flat-bottom cast iron pan, would my theory be correct?

Use a full size pot and buy a clip on candy thermometer

1p99de

Crustless pumpkin pie baking time Should I alter the baking time for a crustless pumpkin pie? Or even further, do you guys know any relatively simple gluten free, nut free crust recipes? I was planning on doing it crustless but I'm open to suggestions. And while I have you here, any pumpkin pie secrets? Thanks!

I make a gingersnap crust with gluten-free gingersnap cookies; you can use a regular cookie crust recipe and just swap in gluten-free cookies. Beyond that, if you are truly going to have no crust, I'd splurge on some ramekins... you can usually find a little set of 6 for under $10 at grocery stores and the like.

2p691h

Eggs, or buttermilk? What is the secret to a even breading. From chicken to country fried steaks, I have trouble with a even consistency. How do you apply a nice thick breading to your meats that look awesome and taste even better? I have used buttermilk and had very little success. I have used eggs and my results were much better but still not up to par.

Ex-Chef here. I've never had a problem with breading since I worked at one of my very first jobs at a place called McGuffey's where I worked the Fry/Nacho Station. Corporate ladder ami'rite? We kept our chicken fingers in plastic bags filled with buttermilk in silex bins overnight. Next day the procedure went like this: 1. Handful of still wet chicken fingers into a pan of seasoned flour. Coat well. Put them into the drum sieve and shake off the excess. 2. Then into the egg wash. 3. Then back into the seasoned flour. 4. Straight into the fryer. I've used that same technique over and over for everything from fried green tomatoes to country fried steak and more. Works like a charm.

5drzkf

Cooking times and a gravy for a spatchcocked turkey? I'm going to be spatchcocking a (for American standards) small turkey weighing 4.33Kg, which is about 9.5 lbs. I'll dry brine it the night before. There are plenty of videos and instructions online on how to fab and serve the bird, but I can't seem to find **Time X** per Kg (or lbs) at **Temperature Y** recommendations. It's a French turkey if that makes any difference. There are several older questions about spatchcocked turkey in /AskCulinary including this generally helpful one here, but none of these give instructions for time/temp. In terms of temperature, are there any extra precautions I need to take with my aromatics under the bird if I'm going to use them for gravy? Or should I just forget about the aromatics under the bird and make the gravy from the giblets and backbone with fresh aromatics?

I spatchcock a turkey every year. The link below is basically what I do except I do an herb butter under the skin instead of an oil. The turkey cooks way faster than a traditional turkey so the key is make sure everything else that needs to be started has been if not done if applicable because it will be done before you know it. It really makes for rough cooking if the turkey is done and little else. When you put the turkey in you should hopefully be wrapping up whatever else so you can focus on the gravey, stuffing, carving etc when the turkeys done. My first year I hadn't contemplated how short of hr or so is and was too focused on how awesome it was it would take so little time. It was a bit of a mad dash. A 12 lb turkey @ 450 degrees takes about an hr and fifteen so a smaller one will be done even sooner. It's not about time really but about the temp of the meat but for planning sake I'd say maybe 45-50 min? Remember to take out and rotate the entire pan 180 degrees so the turkey cooks evenly. Plus, how can you argue with Martha Stewart, woman knows her shit. http://www.marthastewart.com/355976/roast-spatchcocked-turkey

4pzoh6

Help me save this sous vide pulled pork I'm currently cooking a sous vide pork shoulder (bone-in) at 170F, it's about 20 hours in (was planning to cook 24 hrs total). Just checked on it, and there is a big air bubble in the bag and some of the bag juices are now in the water. Which means my bag leaked. I had been planning to shred this into pulled pork, mix in some BBQ sauce and the bag juices, and finish it by sticking it under the broiler for a minute or two. Will this still be 1. tasty and 2. safe to eat? This is only my third time using the sous-vide, I really have no idea what I'm doing. Thanks!

FYI, in my experience regular ziploc (sandwich) always leak. I think that's why everyone recommends heavy-duty or freezer zip-top bags for sous vide if you don't have a vacuum sealer.

13iktq

First try at coq au vin went well but was on a whim and was not authentic. i would like to try it again. help? I was trying to impress my girlfriend and i thought id go for a complex dish. I started with boneless skinless breasts (next time skin on supreme for sure but it was what i had) and seared the outside to a nice golden brown. i added red and a splash of white wine( (for a nice tartness)riesling and cab-sav) and put a lid on. The end result was delicious but the sauce was a pale purple and id prefer a nicer colour. i served it over gnocchi with a tomato sauce (next time gnocchi provencal)

I don't really like Authentic here, because that probably requires a rooster, burgandy table wine that they don't really export or is too expensive, etc... Being a dish from Burgandy it would be 'inauthentic' to pair it with gnocchi provencal, being that it's provencal. That's not fun! Let's go for delicious instead. Pair the dish to you and your Girlfriend's palates. Figure out what you think is great. Try some of the recipes listed here, top comment is a great one that won't drive you crazy. It even makes a great pan sauce out of what you braise the chicken in. Figure out what you want to buy, have, want to change up, fit it to you. You're eating it. make it so you enjoy it. Taste as you go. add seasoning, a touch more wine, finish the sauce with a touch of butter, add that white wine if you want to. Oh, and have fun, cook with your girlfriend, drink the wine you don't cook with. Figure out an easy dessert, eat fruit and whipped cream off each others bodies if you want. Cooking is fun, sexy, awesome, empowering keep it that way by making it how you want to. Go for authenticity if that's what floats your boat. It's exciting, but can be really tedious.

5kjxx9

What vegetable trimmings can I keep in the freezer for stock? This video just popped up on my facebook. I like the general idea of it, but this seems like it would make a bad stock. (tldw: whenever you trim a piece off a vegetable, throw it in the freezer instead of the trash) I just can't imagine onion peels would do much for a stock. Not to mention potato peels - what flavor is there to gain? Dirt. Please correct me if I'm wrong, by all means. What I'm mainly looking for, is what trimmings are great for keeping in a ziplock bag for future stock - and what do I need the whole vegetable for?

One thing I would add to the other good advice is to save your cobs when you cut fresh corn from the cob. They impart a nice flavor if you plan on making corn chowder or similar.

hu2z1q

What is the purpose of glucose and trimoline (inverted syrup) in making chantily cream? I saw this recipe that uses trimoline for chantily cream and its said to prevent moisture absorption hence longer shelf life? And also what is the difference between glucose and trimoline and its purposes? And for those working in a hotel/restaurant, whats the standard recipe for chantily cream? I use icing sugar in mine for my home baking business but i dont know if i should use glucose or trimoline. Thanks in advance

Vanilla pod, icing sugar, cream nothing else.

2m3zjc

Pasta for a large group? Hi everyone-- I'm making an Italian feast for an upcoming dinner party. Going to do baked ziti, something with pesto, and fettuchini alfredo. It's a large group (about 10, so large for ME), and I'd like to do some work before hand. I was thinking of making all the sauces beforehand, freezing them, and then heating on stove stop. As for pasta, I had read I can make it beforehand, just drain and submerge in cold water before Al Dente, and then heat it up in the sauce---do I have that correctly? How is it done in restaurants? Thanks for your help!

Alfredo sauce and cream will separate if frozen. Fold in the the cream at the last minute.

3d658i

Weekly discussion - Shopping at the "ethnic" grocery Hi everyone, This week we'll wrap up our series on shopping at the ethnic grocery. In the past we've discussed shopping at the Asian, Latin, Middle Eastern, and Indian groceries (and I'd highly suggest taking a look at those past discussions if you haven't yet!). We had some trouble thinking up of any other markets that are ubiquitous, so let's make an umbrella post to capture the rest of them! What other cultural shopping grounds should we keep an eye out for? Is there a cultural market that you'd like to see more widespread? What ingredients are worth making the trip for? What are your shopping strategies to ensure you come home with the makings of a meal? How do you make sense of the array of ingredients? Any brand recommendations for the prepared foods?

Growing up in a Russian/soviet ethnic enclave (and being Russian myself), I've of grown up around Soviet type of stores - awesome black pumpernickel bread called Borodinski Hleb, caviar (red caviar was relatively inexpensive like $10-20 a pound), different cheeses like Russian cheese, yogurt cheese, farmers cheese, tvorog, kefir (and other soured milk products), lots of fermented/pickled vegetables. It was very possible to find like 10 different varieties of sour cream (Canadian, Russian, Latvian, etc etc). Recently I've been looking at more south/Central European markets like Yugoslavian (Bosnian, Croatian, etc) but those are also very heavily mixed with Turkish, Albanian, Slovenian, and Greek/Cyprian products like yufka (phyllo), like a million different types of feta, olives, beef sausages, lamb sausages (sometimes pork but mostly beef), and a million different olive oils. Also anything you can imagine involving peppers (red bell peppers, spicy peppers sometimes called Fefferoni, ajvar (red pepper/eggplant spread), and amazing cheeses like kajmak. Personally, as an almost exclusively plant eater, these are the places I go for the type of stuff that I otherwise don't eat.

w71gcp

Mango pastry cream tastes dull. Help? I made a couple of soufflés with mango pastry cream. They’re perfectly edible and rose up nice and have a lovely texture. Besides a nice eggy flavor it tastes like vanilla with a lingering hint of vague generic “fruitiness”. Kind of disappointing. From reading through y’all’s posts about soufflés, I’ve run into the evidently not-at-all unique situation where I’ve got nearly 400 grams of pastry cream left over. It’s plenty sweet enough, but can I add something in to give it a stronger flavor? On hand I’ve got some frozen pineapple left over from earlier in the summer and some peach butter I canned. But I don’t mind rolling to the store. I don’t want to make another soufflé that ends up not terribly impressive, nor do I want to let the pastry cream/fruit cream go to waste since it’s actually pretty nice for a novice. Thank you!

Make a pastry cream but use the mango puree as the liquid,like a pate au fruit. Chill it and fold in the meringue as normal. It works,just play with the consistency of the mango mix...

g404pz

What do I sub out if I want to add cocoa powder in order to turn a non-chocolate cake recipe into a chocolate cake? (for both butter cakes and foam cakes) Normally flavoring agents come in tiny amounts compared to the main ingredients of a cake, so they basically have no impact on the reactions that turn batter into cake. However, with chocolate you have to add a significant amount of cocoa powder relative to flour in order to get a proper chocolate cake, which is definitely going to have an effect on the physicial properties of the finished product. If I have a recipe for a very simple, plain, vanilla cake, what should I take into consideration when adding cocoa powder to turn it into chocolate cake? Cocoa has a lot of fat so maybe I should take out some butter/oil to compensate?

Take out some of the flour and add slightly less than that amount of cocoa powder. Cocoa powder tends to dry things out more than flour so if you sub it for equal parts the cake will be too dry. For instance, if the recipe has 2 cups of flour (or say 200 grams) I would take out 1/2 cup (or 50 grams) and sub it for 1/3 cup or 30 grams. If the recipe uses baking powder, I’d sub it out for 1/3 of that amount of baking soda. So instead of 1 tablespoon of baking powder, use 1 teaspoon since baking soda is a lot stronger. Or you can take out half of the baking powder and sub in the same ratio of soda. I hope that’s not too confusing, but I usually like to use both leavening agents in my cakes. Finally, I would activate the cocoa powder in boiling water or hot coffee and use buttermilk instead of milk if. the recipe doesn’t already call for it. Hope this helps, I’ve screwed up a lot of recipes figuring out how to sub in cocoa powder.

w5rfvx

If I were to attempt to switch peaches and strawberries for pineapples and cherries in an upside-down pineapple cake, would it work? I'm trying to venture out more and more and slightly change recipes for my own experimentation but I also don't want to make a hot sticky mess after a long work week with a baby.

Strawberries really don't bake well, and that's annoying. Rhubarb does, however, and a strawberry jam glaze on top would be dope. Stone fruits like peaches, nectarines, plums, and cherries are excellent baked. And they all go perfectly with almond cakes like frangipane! The bitter almond essence obtained from their kernels is fantastic, btw...just don't eat too much. Enjoy!

e700ec

What type of set up would you need to steam food in large batches? Im thinking of setting up a small side business but I am just researching into the initial costs for equipment and what not. Any help (though not necessary) is greatly appreciated! In a commercial kitchen context, I know a lot of Chinese shops/restaurants will use large bamboo steamers. But what kind of hob would they use to facilitate such a large piece of equipment? For reference, https://www.amazon.co.uk/Bamboo-Steamer-diameter-Commercial-Use/dp/B06XKKK2CW Thanks in advance <3

I'm Chinese and my parents have always used huge metal steamer pots with multiple racks. They're wide but mostly tall, so they fit on a standard burner/hob and fit a lot of stuff. We steam a lot of bun-like things like mantou, baozi, and huajuan right on the racks; the bamboo isn't needed. From what I've seen my relatives use this seems to be a norm. I'm no expert but I think steamer methodology varies by region. Both my mom and my dad's families don't typically use bamboo steamers/baskets; we see these as more of a restaurant nicety. But for something smaller and delicate like dimsum, which might be more of a Southern Chinese thing (again, please factcheck me), maybe bamboo steamers are a necessity? Ig it depends on what you're cooking. Just promise you won't steam your dumplings :)

hn129l

When cooking a thick fatty steak indoors (sear, then place in the oven with thermal probe to desired doneness) what oven temperature works best? I'm not sure if wether going low and slow (<300 deg f) or blasting it with 500 deg f for a shorter period of time will yield better results. I'm particularly interested in rendering the fat better, specially for NY strips.

Having cooked tens of thousands of steaks, I’d say hard sear then 275 until it reaches an internal temperature of 128, then rest at least 5 minutes. All the reverse sear recs are fine, but I have spent most of my adult life running one of the nation’s top steakhouses, Grill 23 in Boston. I have taught college classes on everything about beef. My ugly mug is featured in supermarket videos on cooking beef. I am a major source in a bestselling book about beef. TL;DR, I am an actual beef expert. More important is the meat, itself. The best beef among common breeds in the US comes from Holstein cattle. Period. Spoiler alert: black angus is awful by comparison. “Certified” angus programs are a step down from awful. That said, I’m off to bed.

6u6ddt

When doing a reverse sear on a steak, is it ok if the steak rests before searing? I'm grilling steaks for a large group this weekend and only have so much searing surface. If some of the steaks have to wait a bit before searing is that ok? The alternative is that I start some earlier, which means by time they are all rested and ready to be served the first ones will have gotten cold.

I've had to let a steak or two sit a few minutes before I seared (due to the steak cooking faster than I anticipated) and it was generally no problem. But, I'd think you'd want to let it cook to a temperature a few degrees cooler as it will continue to cook a little after you take it out, right?

8rs5e1

[Home cook] How can I tell when my fresh salsa (with lots of balsamic vinegar) is spoiling? I made this salsa a few days ago, long story short; I'm worried about the cilantro that was on the edge 3 days ago but I also have caramelized mango, peaches and corn deglazed with a hefty serving of balsamic, there's also some honey in there and the juice of 3 limes. That with the salt content I feel like it should be okay still right? I will be the only one eating this btw. I wouldn't play games with food poisoning, I'm just trying to make an informed decision for myself. Also my stomach is Ol' Iron Insides. I think I'm on the fairway, right?

if you’re worried about whether it’s gone bad or not, a pretty simple way to check is to run a spoon through the top of it and if you see any bubbles form it is spoiled. unless you’re going for “kimchee” salsa, bubbles are a bad thing. also, if you get a tingling or metallic taste on the tip of your tongue, you should probably 86 it. good luck!

3wwz1r

Koji (aspergillus oryzae) - how do you use it? seems like it could be magic. Koji is a type of fungus that is the basis for fermenting things like Soy sauce, and miso. a lot of contemporary chefs at places like Noma are fermenting local ingredients or non asian ingredients like peas to end up with something that's not quite japanese, and not quite nordic. Ive been watching a couple videos on Koji (aspergillus oryzae) and i bought some Koji http://www.pacificeastwest.com/072546382100.html to make some Shio Koji which ive got fermenting on my counter right now. Im thinking of trying it for Curing and marinading meats. http://nordicfoodlab.org/blog/2015/10/15/the-giant-puffball?rq=koji https://www.youtube.com/watch?v=quiFuZy302A as far as i can tell theres 2 main types of Koji. Shio Koji - which is a bunch of rice that is already inoculated with Koji spores, that then gets fermented like a pickle with a bit of water and salt for around a week, that kills the spores but releases the enzymes so that it can be used in things like marinades. Koji Kin - which is the direct spore, that you can add to just about anything it seems from grains, vegetables, and even sea food the mold seems to protect food from bad bacteria even in fairly high 90F temperatures for days on end. Im wondering if any one has tried it, and maybe knows some of the Food safety surrounding it. especially with trying to do things like these videos. Jeremy Umansky adding Koji spores to raw meat for days at 90 degrees Fahrenheit https://www.youtube.com/watch?v=VrLV8XXaHn0 David Chang attempting to make pork Bushi https://www.youtube.com/watch?v=O7dLxPQvIkI i don't understand how leaving meat/seafood out at room temperature with some mold spores can make something that doesn't instantly kill you. I'm interested in getting some spores from http://www.gemcultures.com/soy_cultures.htm but i don't want to kill myself in the process. my guess is that its similar to traditional fermentation with salt in an anaerobic environment where the lactobacillus acidifys the already salty environment which kills off all the baddies and allows the lactobacillus to be king of the mountain. my guess is that the Koji spores does something similar by altering the environment in a particular way so that its the sole survivor.

Hello all. I'm really late to this thread... I'd be happy to answer any koji related questions you may still have. I'm flattered that you have watched my TED Talk and find it interesting.

51xaeb

Please help me understand cooking pork and beef I think of myself as an advanced home cook, but somehow frying meat has always been a mystery to me. I'd like to get a better grip. In my limited understanding for both beef and pork, there are certain parts that are meant to be fried/cooked in a matter of minutes, and other parts that are meant to be cooked over a long period of time (say pork butt). Is this correct, and if so, which parts belong to which group? When I try pan frying meat, particularly pork, I tend to get chewy, tough results. Not terrible, but not fantastic either. Is there anything I might be doing wrong? Cooking too long, too little, too hot, too cold, or should I beat the meat with a hammer? The exception is beef filet, which I can do quite well (I like it rare). I fry it with max heat in cast iron on both sides and then rest it in aluminum foil for 5 minutes. For every other chop, I'd really appreciate some tips!

There have been a lot of great suggestions and information provided already. But I don't see anyone replied regarding your question about beating it with a hammer. If you are talking about frying a pork cutlet, then it is recommended you pound them out with a meat tenderizer. It helps because in addition to helping break down some connective tissue, you also increase the surface area. This allows the cutlet to cook much faster, so you do not overcook the outside while trying to get the center up to temp.

9j3az1

Best way to begin prepping whole frozen small fish? So, trying to eat more fish, and get some variety, my local (well, half an hour away) Korean grocers' freezers are something else. But, I'm kind of stuck, and my attempts have been...lackluster. Recipes tend to either start with fresh, or assume this part of the prep has been done. My search attempts have also yielded nothing, though if there is any domain-specific terminology, I don't know it. How am I (as in tools/techniques) to get herring or roundscad from a solid ice block of several fresh or smoked frozen fish, into separate beheaded, definned, maybe descaled, *and definitely gutted*, usable thawed chunks of fish, without accidentally ripping apart the main section that I want to keep intact? The freezing or thawing process leaves them pretty weak, whether slow in the fridge, or under warm water. But, I'm pretty sure that I'm Doing It Wrong^^TM, may not even realize the part of the process I'm doing the most wrong, and have not found resources on doing it right.

They way I thaw most things is to put them in a sealed ziplok bag, and dump them in a large stockpot full of cold water. Even big steaks and chicken breasts are usually thawed within an hour (helps minimise flavour being washed away too) For bigger things like your block of frozen fish, replace the cold water once an hour and they'll soon be thawed

12eqxm

Best way to prepare rutabaga for Thanksgiving? Every year we peel, chop, boil and then mash rutabaga for Thanksgiving. In previous years I was always in charge of pies or other sides, but last year I gave rutabaga a try and was surprised at how hard it was to cut. It's almost like chopping through a piece of wood! Is there an easier way to prepare it than trying to cut through it raw? I'd still love to have mashed rutabaga but it's almost not worth the effort.

I use a cleaver or heavy knife, cut partway into the vegetable, then invert the whole thing and bang the back of the cleaver or knife on the table. The weight of the rutabaga does the work for me. It honestly is easy as heck once you get the hang of it. Make sure your knives are damn sharp too... I like them roasted with warm spices (garam masala is great too) and a little sweetness - like tupelo honey or a stronger honey. NO one knows what they are eating and I love the faces of the 'turnip haters' when they've eaten a plateful.

174d5k

When using whole wheat flour in baking breads, what's the difference between using wheat gluten vs. dough enhancer? I've been baking my own breads for the last few months, thanks to you guys here, and I've been substituting a portion of the bread flour for whole wheat flour, with great results (I've also been adding a 1/4 c of oats). I want to use a higher percentage of whole wheat flour, mainly for the nutritional benefits. I see recipes calling for wheat gluten and others calling for dough enhancer. I understand why they are needed, but is there a preference or benefit to one over the other? Also, any great whole wheat bread or sandwich roll recipes? Thanks!

Someone can stop me if I'm wrong, but afaik there's not really a standard for dough enhancers. They'll generally contain wheat gluten, ascorbic acid which improves yeast production, and various other things that might help various aspects of your bread. Dry milk, malt extract, inactive yeast, that kind of stuff. KAF has a whole wheat improver that I think is gluten, inactive yeast, and ascorbic acid. They also have a "dough improver" containing various forms of dry milk and leavening agents. What you want to use depends on what you think your bread needs. Often all it needs is gluten.

2js75z

Question: Using Adzuki Beans (Japanese Red Bean Paste) I recently tasted Adzuki beans on a trip to Tokyo, which got me thinking on how you could use it in more western food. Has anyone here had any experience on cooking with them?

Not exactly western food but I like to cook them Gujarati style: http://uktv.co.uk/food/recipe/aid/654447

f7a9j4

Why Is Butter Used in Enriched Breads Instead of Oil So I made brioche and noticed something. The colder the bread gets the less flexible and the more biscuit-y it becomes. My question is why not use oil to get more tender and softer bread at multiple temperatures?

flavor, flakiness, tenderness, color

xfkeuv

Help needed with melting beef fat! This is my first time beef melting for frying. I want to fry potatoes in it for my partners birthday, I’ve heard it will give the best tastiest potatoes this way! Ive been melting the fat for about 5 hours on lowest possible now. The residu beef is brown, so that makes me think it is done. However, when I try some of the residu it still taste very fatty! How can I melt that fat as well? Nothing seems to change anymore.

Did you use water? Generally you put the raw fat in water, then cook it on low heat till the water evaporates and there's no more steam, that's the way I know to render. Then strain out the crispy bits(cracklings).

4wrcvn

My neighbor gave me a giant zucchini from his garden and I want to make crispy fried zucchini that I loved to eat growing up. What is a great way to fry it that is nice and crispy and not soggy with the breading falling off?

You need smaller zucchinis. But when you do get some and make fried zucchini, I have had luck doing it this way: Cut them about an hour beforehand, lay out on paper towels, lightly salt (you can sprinkle a little salt on the paper towels to get both sides but I usually just do one and they're ok). I make a seasoned flour mixture and after they've sat a bit (I said an hour beforehand but really, I usually only wait 30 minutes), flour them. I do this by dropping a few at a time into a Tupperware with the flour mixture, putting the top on and shaking it). After they're all floured you're going to dip them in an egg wash- a few eggs and a little mix beaten together. When they're in the egg, give them a minute for the egg to soak into that first thing layer of flour. Then you're going to flour them again. This time give them a minute in the flour after you've shaken it to let the egg soak up more flour. I do this while one batch is frying- as soon as one batch is in, I'm getting the next one ready and this is plenty of time for them to get good and floured. Alternatively, you can make the second "flour" some seasoned cracker meal. It's not as big and bulky as panko crumbs (too much breading for me) and not gritty like cornmeal but gives whatever you're frying a nice crunch. Cracker meal is also great for fried green tomatoes (which I prepare the exact same way).

ov7ye8

Artisan style bread - method for baking....stone...dutch oven.. I've tried a lot of artisan style bread recipes (mostly no-knead these days) and there seems to be a few approaches to baking. I've never compared them side by side using the same dough though. Has anyone else? Thoughts on which of these is the best? 1) Let rise on peel and put in hot oven on baking stone 2) Heat dutch oven and place formed/risen dough into it (using parchment paper or just dumping) and cook with the lid on for about 75% and lid off for about 25%. 3) Use dutch oven like above but don't preheat it. Variations on the above include water pan in oven for 1 and spritzing with water for 2 and 3.

FWIW, I find a cold Dutch oven works surprisingly well. King Arthur Flour tested the hot and cold methods side-by-side and found them comparable. But my favorite method is to use a glass casserole. You put the shaped loaf on the shallow side, cover it with the base, and put it in the oven. Less preheating time, less arm-burning, and you get to watch the oven spring.

yfu98

UPDATE: Applesauce or Mayonnaise substitute in cake batter. Yesterday I asked if applesauce or Mayonnaise in cake batter something I truly read about or if I dreamt it. This morning I baked 4 cakes- 1 with applesauce in place of oil, 1 with mayonnaise in place of oil, 1 with mayonnaise in place of eggs and oil and the last one was the standard ingredients. (All were boxed, chocolate cakes by Betty Crocker). The applesauce substitute cake was very "airy" and the batter was light and tasted "different" (couldn't taste the applesauce but it tasted different than the standard directions, maybe my imagination). It baked up in the same amount of time and smelled just like a chocolate cake. After sitting for an hour, I cut into it and served my wife a slice and myself a slice (I did not tell her my experiments). She noticed the cake being moist and fluffy, but did not say anything about flavor. I could not taste the applesauce and it was moister and fluffier. The taste was just like the standard ingredients. The mayonnaise substitute for just oil cake batter was lighter than the normal one, less "airy" than the applesauce one and the batter tasted a little bit stronger of chocolate, I couldn't taste the mayonnaise in the batter. The cake baked a little quicker than the normal batter (about 2 minutes) and it smelled just like a standard chocolate cake. Again, served a piece to my wife and myself, my wife enjoyed this cake, super moist but held together rather nicely. The chocolate was enhanced and it tasted better than a normal chocolate cake. The mayonnaise substitute for oil and eggs batter was thicker, lighter and you could smell the mayonnaise. Tasting it though, you could not taste the mayo. It baked 5 minutes quicker than a normal cake. It was very moist but very light in color. You could not taste the mayo but it did not taste like a chocolate cake, more like a devils food. The standard cake batter- well, you know. My conclusion: if you're looking for a very moist cake, aren't worried about extra calories or cholesterol and fat, believe it or not, I recommend the mayo substitute for oil only batter. If you want a moist and a little healthier cake, I recommend the applesauce substitute for oil cake.

You deserve an OP Delivers achievement! An important detail that seems missing was what sort of mayo did you use? Perhaps what source of apple sauce at that. All aren't the same, unfortunately.

1vtss6

experienced chef looking for a good asian cuisine textbook I have been a chef for about 8 years now and currently work at a new american tapas restaurant. About a year ago we hired a guy who use to for at an asian restaurant down in Phoenix. He showed me a some things and I got hooked. I want to pick up a book that not only has recipes for various asian dishes and sauces, but one that also explains techniques and history to the dishes themselves. So, not necessarily just a recipe book, but an informational recipe book. Any good recommendations?

I just received and have been reading through the fantastic "Japanese Cooking: A Simple Art" by Shizuo Tsuji. It is gorgeous and informative, discussing both the techniques behind the food as well as the spirit and philosophy of Japanese cooking. I absolutely adore it! It is broken into to parts, the first being all about educating the reader about Japanese cooking philosophy, ingredients, history and technique, and the second with the recipes. I really recommend it.

o8uzxg

Why did my focaccia not rise in a fan forced oven? Same recipe been using in a gas oven for years, fan forced just killed it. I make the Salt Fat Acid Heat Ligurian focaccia. https://www.saltfatacidheat.com/fat/ligurian-focaccia The gas oven I have at my home makes it beautifully, it rises perfectly, the right level of light and fluffy with moistness. Cooked it in my mum's oven today which is a fan forced oven, it was super dry and didn't rise at all, just got brown and stayed the same height? Is there something I should be accommodating for a fan forced oven? Should I be adding extra water? Help me please, missing my gas oven. :(

All the comments about the fan blowing onto the dough stopping it from rising is total nonsense. At work we cook focaccia in a "Rational combi-oven", these have huge fan's in the side that constantly blow into the oven. The only things that have ever affected the rise of the bread are; the proving time, the amount of yeast and the quality of the yeast. My guess is its one of these 3 things.

w1xuu0

I need a substitute for gram flour (besan) in Dahi wale aloo. It is used to stop the yoghurt from curdling and only 2tbsp are used. Could I use all purpose flour? TIA See above. Thanks in advance! Gram flour sold out in all my local supermarkets and planning on making it tonight.

Use full fat Greek yogurt, stir like a maniac when you add it until it's fully incorporated. You might not need a thickening agent at all.

1ljyny

How do you grate cheese? I always get cheese all over the counter, and my shoulder is usually sore before I'm done. I'm fairly sure my technique is off. Help? I have a rectangular cheese grater with a handle on it. The 1/2 of the grater closer to the handle has larger holes, then there's a long slicer thing in the middle, then small holes at the end furthest from the handle. I like to make home-made mac & cheese with a pound of freshly shredded cheddar. I've tried using the bags of shredded cheddar, but the flavor or the melt is always off. For some reason, it has to be freshly shredded. (I'm open to suggestions of how to make it not suck with pre-shredded cheddar, though.) That being said, my technique for shredding the cheese is evidently terrible. I put a cutting board down on the counter (to act as a mobile platform for moving shredded cheese). I then put the end of the cheese grater at the far end of the cutting board (for support), such that the handle of the cheese grater (in my hand) hovers above the other end of the cutting board, the purpose being that the cheese that drops out of the grater lands *on* the cutting board. Once the level of grated cheese is as high as the level of the grater, I scrape it off into a bowl until I'm ready to start its melting, a movement that's much easier when scraping from the cutting board. I have a few problems, though. The blocks of cheddar that I'm shredding/grating are approximately the same width as the grater. When I'm sliding the cheese across the grater, if I go perpendicular to the grater, the block of cheese inevitably crosses over onto the slicer thing in the middle. If I go parallel to the grater, I get very, very small shreds and have to shred hundreds of times to get the block grated all the way. So, how do I grate the cheese in the most efficient manner vis-a-vis size and angle? In addition, I somehow end up with cheese shreds that land a foot away from the grater. I'm not violently flinging the block of cheese, nor am I gesticulating with the grater, so how the hell do these little strips of cheese end up all over the counter? More importantly, how can I prevent cheese from flying all over the place? Lastly, though probably a consequence of the first problem, I invariably get a sore shoulder (left, the hand holding the handle of the grater) from grating this pound of cheese, and my forearm gets tired, too (right, the hand holding/sliding the cheese). Obviously, I'm doing something wrong, but what? And how can I improve my cheese-grating technique? Feel free to ask any questions if something up there's not clear enough. **TL;DR** I suck at grating cheese; help me become better?

Like others here, I recommend a sturdy box grater. Unlike others here, I don't recommend using it over a bowl, Instead, press the box shredder down on your cutting board (pro tip: put a damp towel under your cutting board to keep it from sliding around on you) Either way is better than the first one in this

5j1ztw

Lobster tail target temperature: why do these two reliable sources list such different temps? What's your target? 175 F from Cook's Illustrated: https://www.cooksillustrated.com/recipes/7553-boiled-lobster?incode=MCSCD00L0&ref=new_search_experience_2 140 F from Serious Eats: http://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html

Just heard back from Dan Souza that it's been updated to 140. 175 was their old recipe and they no longer recommend it.

8xclal

Should I Blanche herbs and greens prior to making a special butter with them? I hear it can oxidize, but wouldn’t being in butter seal out the oxygen? I’d appreciate some input.

Gotta decarb your parsley.

mkyer9

Looking for someone to help me develop a pastry. I have this half-baked (pun intended) idea of making some kind of a desert with juniper berries and lavender. However I have no idea how to process the berries and utilize lavender to make a palatable combination and suspend it in some kind of a cake/loaf type thing. I'm envisioning a Bundt style cake garnished with juniper sprigs and lavender flowers with a light icing sugar dusting. Any ideas?

Lavender pairs well with lemon fwiw. I did lemon cupcakes with lavender frosting before, just watch out because the lavender is a really strong flavor. An alternative you might go a bit more savory, lavendar pairs well with rosemary because of the pineyness, so lavendar and juniper might be good, maybe look into using the leaves for that chopped well, the flowers tend to be a lot stronger.

9a2ucl

Overnight pizza dough- can I go fridge overnight and then freeze? I’m making the Peter Reinhart pizza dough recipe (I’d link but I’m on mobile and it comes up if you google ‘Peter pizza dough’), which calls for an overnight fridge rise but says you can freeze right away and then thaw a full day in the fridge instead. Does anyone have experience doing the overnight rise and then freezing so you could quick thaw it when ready for use? Any thoughts on why this might or might not work well?

I've explained in posts before (I'm an aspiring bread baker) Yea this will work just fine. The yeast still does it's magic in the colder temps of the fridge. The main reason to do this is because the longer the fermentation takes, the better the flavor. So a dough fermented in a proof box for 15 minutes won't have quite the flavor developement of a dough fermented at room temperature for an hour. A good rule of thumb is that yeast production is doubled for every 14 degrees warmer. (This number may be off by a bit. Been a while since I studied this stuff). Also note that when frozen production stops. Tl;Dr slow fermented bread is better so fridge will work. Freezer will keep it usable for up to a month (or so).

zgdmwt

How much butter do I need to brown for a cookie recipe? I have a chocolate chip cookie recipe that requires 6 oz of butter. If I want to use brown butter, should I just brown the 6 oz? Or do I need to use more butter since I cooked off some of the fluids? Additionally, after I brown the butter, can I let it solidify and cream it with the sugars? Or should I just it melted?

I just made some today! I brown (deeply, as much as possible without burning) 1 stick, pour into a heatproof bowl, and immediately put in 1 whole stick of frozen butter (not cut up). I find that the frozen butter melts completely but cools it down enough to be a runny but not completely split & melted consistency. I mix the sugars into this and continue as normal. I do increase the salt. I use 1 T Diamond crystal kosher salt in a recipe that is basically a tweaked Tollhouse recipe.