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feet9s

Why should I rinse some of the starch from potatoes to make them crispy when starch is what makes things like General Tso chicken crispy(er) I see this for recipies like french fries or patatas bravas. Soak the potatoes to remove the excess starch. When I make fried chicken pieces for General tso they add starch to make the fried chicken crispy. Thanks

I find it interesting that some people's experience has been that potato starch acts differently from corn starch, or that it becomes sticky. I'm personally unable to eat corn starch, so I use potato starch all the time in cooking. It definitely crisps up for me when used as a breading! Interestingly enough, I also use mashed potatoes & potato starch to make flatbreads (with rice flour and a little water). I've found that adding a bit of potato starch to the dough helps the rice flour flatbread not crumble so much. Occasionally I've used mashed potato as a substitute, and the resulting flatbread is very soft - you could even call it gooey - when fully cooked. Not sure the science behind it, but maybe my experience can help you piece together the answer you're looking for.

6ss88k

Place i used to work at had a daikon sauce but i cant find the recipe. It was called daikon dip and they made it inhouse, it was white to light green of color. It might have contained leek but im not 100% sure of it. All daikon sauces i find online are with soy whichwould discolour it and absolutely isnt the taste im looking for, can anyone help?

Hate to sound like the culinary simpleton here, but I just pureed a hunk of daikon and added bottled mayo, lime, a pinch of North American "wasabi" and a bit of salt. Tasty enough.

3l7z0r

Noob here. I'm going to make chicken noodle soup with a mirepoix, chicken stock in a box, and a boiled chicken breast to be "pulled". Will it work? This is my first time so I want to keep the difficulty as low as possible........

Yes, it will work! I would add a bay leaf, maybe some thyme or marjoram.

xyu8s

Can you recommend to me an apron that does not strain my neck? The simple kitchen apron, which pretty much hangs, strains my neck badly and sometimes gives me a shooting pain in my left shoulder blade, almost as if it's numb. I am especially looking for something that my wife can easily imitate on the sewing machine.

Here's two suggestions. Find the cheapest apron they sell. The lower the price, the less material is actually there to weigh it down. I think we get our cheap ones from Apperts. Second, wear a collared shirt and tuck the apron strap behind the collar. This will keep it off your neck, and also really helps with chafing. Hope this helps, but I don't know what goes on with a 4oz apron causing neck strain when most T-shirts weigh around a pound. See a doctor?

1bdj2u

Made a pizza in a cast-iron pan, and it went ok. What variables should I tweak to make it better next time? So I followed this recipe and it turned out ok, the two big problems: * Cheese browned long before the crust was done. * A large bubble appeared under the middle of the crust. Places where I know I diverted from the recipe: * I used all the dough... but I saw another recipe that advised this. * I did not let the dough rest for 1-2 hours in the pan. Some things I'm thinking may help: * Would putting pepperoni or other toppings on top of the cheese absorb the heat and slow the browning of the cheese and overall burning? * Would cooking the pizza on the stovetop for a while before sticking into the ~500 degree oven result in a more fully cooked crust? If so, how long? Any thoughts? Honestly, this recipe is easy enough that I'm sure I'll experiment on my own, I'm just looking for some informed opinions, rather than my own speculation.

Here's how I've done it: 1. Assemble the pizza in the pan, then place on stovetop burner 2. Turn the heat on high, leave the pan on the heat for 3 minutes 3. Transfer to a 450F oven for 13 to 15 minutes Crust comes out finished, cheese doesn't burn.

fuabhj

Using a blender for a vinaigrette with garlic and onions, do I need to let the onions and garlic rest with the acids before blending? I'm adapting a recipe to a simple salad dressing creamy vinaigrette that includes some herbs which would require blending in addition to onions and garlic. In the recipe that I am adapting, it is suggested to let the onions and garlic rest in acid (lemon juice/vinegar, olive oil etc) prior to mixing with greek yogurt (the final step) in order to reduce the bite of the onions and garlic. Since I am using a blender for the recipe, I am wondering if I need to let the onions and garlic rest in acid prior to blending, or if after blending would also work, or if I can skip this step altogether since I am blending. Thanks!

Personally I wouldn’t blend the onion. I would dice and incorporate by hand later. Maybe it’s just me but I find the flavor of liquefied onion really off-putting

92sv3d

How can I always have garlic aioli on hand? I was wondering if anyone has any ideas to "beat the botulism" aspect to keeping a garlic aioli on hand? I was considering making a condiment bottles worth and then freezing it and just taking it out when I need it, but I assume it won't freeze well and will be hard to deal with when I want to take it out and have some. I'm also considering mixing the other ingredients sans garlic and then mixing small bits at a time for each dish. Would this be a good and quick solution?

Botulism can not survive at a pH below 4.5. Adding enough acid to keep your aioli there will work. Doing this may throw the taste off, but it will be safe in the fridge for a couple weeks. Get a pH meter and see where you start and how far you need to push your aioli towards acidity.

pcltd

I'm a cook at a steak house. My boss just told us we all have to buy our own knives. Any suggestions on a tough, reliable chef's knife?

Its dangerous to cook alone! Here, take this! http://tinyurl.com/73lmn5r

zto5mq

Slow roasting lamb shoulder I would like to slow roast lamb shoulder for New Years, a take on the traditional lamb leg from my family’s culture. But I wanted something more flavorful, juicier, more falling apart. I love lamb shanks so I wanted to try the shoulder. I’ve been looking at this recipe which has rave reviews. However, I thought traditionally one would slow cook at 300 degrees. Can anyone speculate why she starts the oven at 465? Then she decreases to 350. If anyone understands the logic and can explain it to me, I would appreciate it. Also I usually salt my pork shoulder the night before, that’s not necessary with lamb? Slow Roasted Rosemary Garlic Lamb Shoulder Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Prep Time 15 mins Cook Time 3 hrs 30 mins Total Time 3 hrs 45 mins Author: Nagi | RecipeTin Eats Ingredients 1.8kg / 3.5 lb lamb shoulder (bone in) (Note 1) 2 tbsp olive oil 2 tsp salt 1 tsp black pepper 1 onion, quartered (no need to peel) 1 head garlic , cut in half horizontally 3 garlic cloves , cut into slivers 8 sprigs rosemary 1 cup water Gravy 2 tbsp flour 2 cups beef broth (or 1 cup red wine + 1 cup water) Salt and pepper Instructions Preheat oven to 240°C/465°F (220°C fan forced). Rub the lamb with the olive oil, salt and pepper. Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!) Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around. Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan). Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes). Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so. Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).

Maybe because when you put the pot with the shoulder, they are cold and will reduce the temperature of the oven to 180 and then you will maintain this temperature through the thermostat

yhofsl

How to adapt a recipe for additional liquid ingredient like pumpkin? I want to adapt a good recipe for chocolate cookies, but make it with pumpkin puree. So this means removing the cocoa powder (a dry ingredient) and then adding pumpkin puree (a wet ingredient) What would be the thought process for figuring out how to do this without affecting the texture. I would also like to know how to do the reverse for future reference. Here is an example of the recipe, but without the peanut butter and has 1 tablespoon of milk: https://www.joyofbaking.com/cookierecipes/ChocolatePeanutBlossomCookies.html

What about dried pumpkin powder? Like this one https://www.northbaytrading.com/dried-vegetables/air-dried-vegetables/air-dried-pumpkin-powder?gclid=Cj0KCQjwwfiaBhC7ARIsAGvcPe5G-P6CAdvCXdnEEE265CYB0ck5EnsjgQwuERY-1u0BNuuSUj3uTswaAoY3EALw_wcB

fa8oy8

Why are most beef casserole/stew recipes tomato based? I love stews and casseroles, but can't have them often due to how most of the ones I find are heavily tomato based. Every recipe I have uses at least 1 400g tin which is almost instant reflux for me. Is there an actual reason they're tomato based? Why are basic gravy ones not easier to find? Do I just keep altering meat pie recipes?

I recommend Belgian beef stew or Carbonnades de Flammande . Its beef and onion and beer based. So good. Its a pretty classic dish so you'll find everyone from Jacques Pepin with recipes. Theres a very simple braise in this article https://www.theguardian.com/lifeandstyle/2008/dec/28/nigel-slater-beer-recipes And from Saveur Mag, from chef Charlie Palmer who had a Belgian mentor. http://www.saveur.com/article/Recipes/Classic-Beef-Beer-Stew/

79m3wj

I'd like to make a pie crust that's thicker than average, is there anything I should be aware of? I would like to make this recipe (it's for a cheesecake apple pie but I'm going to use cherries) https://youtu.be/HIL4za62Vas I plan to use this recipe for the crust which, as i understand it , is a fairly standard pie crust recipe. http://www.foodnetwork.com/recipes/aida-mollenkamp/perfectly-flaky-pie-crust-recipe-1940632 but i like the crust of the pie most so I'd like to make the crust thicker but I've never made a pie before though I have worked in kitchens for 10 years so I'm pretty confident. Any tips are welcome

I may be late to the party, but if you haven't already made the cake/pie, then I have a couple tips. With a thicker crust, you should probably prep and chill the dough in the pan and partially bake it, weighing down the crust with rice or beans (Inside parchment paper, so you don't get rice or beans in your crust). Then, bake it until it's firm to the touch and just barely golden around the edges (around 15 - 20 minutes @ 350F). Controversial tip time: The cheesecake in the video is waaaayyyyyyyy overbaked. It's what made it souffle during baking, and why the center collapsed so far. In this recipe, that may actually be a good thing, because the collapsed hollow it leaves will be where you put the pie filling. A cheesecake is fully baked when you can touch the center with your fingertip and have it come away clean. If you jostle it, it should jiggle like santa's belly, not dip up and down like liquid. There shouldn't be any color on it, let alone a skin. If you were to bake the cheesecake to the actual proper level (Which should probably take around 30 - 50 minutes, depending on oven) then you only want to fill the crust about half way. You won't get a hollow in the middle, so you need some crust extending up above the cheesecake to support the pie filling. :)

3cmo7y

What's the best way/seasoning to make a red curry paste hotter? I live in a small town and can only get the Thai Kitchen stuff, which is dismally mild. Also, it's for a meal I'm making tonight for friends that just showed up from out of town, to making my own curry is right out, this time around.

Buy Maesri or Mae Ploy curry paste online next time.

7v9se6

I want to make Pad Kee Mao but I have a fish/seafood allergy. What are the best substitutes? Hi all, Pad Kee Mao (drunken noodles) with chicken is one of my favorite dishes and I wanted to try making it at home. However, the recipe calls for fish sauce and oyster sauce, and I'm allergic to seafood. I can handle however this dish is made in Thai restaurants for some reason, but I don't want to take chances at home. What can I use instead? I hear soy sauce but the recipe already calls for soy sauce. I worry about a dish that's too salty. Any Pad Kee Mao recipes that do not have fish/seafood ingredients would also be appreciated!

Commercial vegan fish and oyster sauces are available. I don’t hear good things about them, but they might be worth a try. Otherwise, I think you can still make a reasonable approximation of the flavors and textures involved. Fish sauce will contribute saltiness, umami, and of course the signature funk. Oyster sauce will contribute saltiness, umami, mild thickening, and a sort of... earthiness? Hard to describe. Salt and umami are easy. Add a bit more soy sauce and some MSG. Don’t worry about too much salt—fish and oyster sauces are pretty salty themselves. For thickening, use a cornstarch slurry. Now you’re left with funk and richness. For the funk, you could try a fermented bean paste. Thais have tao jiew, or you could try Korean doenjang or Japanese miso. For the richness, maybe some sort of powdered or puréed mushrooms. Another thing you can try to help replace some of the complexity you’ll lose is to add some soy sauce alternatives, like Golden Mountain sauce or Asian Maggi sauce (as opposed to the Maggi from Mexico or Germany, which are good but might not pair as well with Asian foods). Finally, check out some of the “meatless” recipients at Hot Thai Kitchen for ideas, some of which are vegan or vegetarian.

5hn0z1

Refractory stone for crispier bottom? My oven doesn't cook properly the bottom of pizzas, tarts, etc since the heat comes either from top or from behind. This results in the top of the tarts being amazing while the bottom is still a bit soggy and under cooked, so If i keep cooking the top burns.I usually need to finish them at the stove. If I add a refractory stone at the bottom of the oven, will it make any difference? Thanks! PS: Buying a new oven is not an alternative.

You need a pizza steel. 10 - 12mm thick plate the size of a sheet pan. It should weigh as much as 10 kg. Soak it for an hour at the temperature you need. The stored heat will cook the bottoms nicely for you.

6j19jv

Working on barbecue spice rubs and need help with identifying a spice. There's a good bit of barbecue rubs that have a light orange color to them. Most of my rubs I make are darker red because of the paprika. Does anyone here know what the spice that is used in the lighter color rubs are? I'm in business selling my rubs at farmers markets and I'm looking to expand.

Anatto

w8o7qm

British whipping cream in the US? Need British whipping cream for a function. A quick search shows that it's a higher fat (48% vs typical 36% in the US). How does one accomplish that? Not looking for clotted cream which has been heated. TIA!

Mix up some mascarpone and whipping cream (Darigold makes a 40% one that’s commonly sold in grocery stores). Look up where on Instacart to see which store might carry it locally. QFC also has in store stock info on their app. You may make your own mascarpone from heavy cream and acid, and you can then add your own mascarpone (65-75% fat) using the rations that will yield 48% double cream.

wt7rze

How can I thicken whipped cream from a siphon? My wife got me a whipped cream siphon for my birthday, and I've been experimenting with some things. Yesterday I wanted to try and make spray cheese, so I heated some cream on the stove and mixed in cheese powder. Once it was chilled, I added it to the siphon. It tasted exactly how I'd hoped, but the texture was still just a basic light whipped cream texture. What would be the best way to thicken it up a bit when it comes out the siphon? Would some corn starch added to the cream once it's heated help? Or is there something else I'm not thinking of?

How many times did you charge the siphon? Normally you should charge it twice to get a more substantial consistency on the whipped cream.

1ephlg

Is there any alternative for corn syrup? I wanted to try this recipe for Triple Chocolate Mousse Cake, and the recipe requires corn syrup. But I cant find corn syrup in any of the grocery stores nearby. Any alternatives??

Can you find golden syrup?

zbkvqt

toffee keeps separating! I have made toffee several times before and they turned out fine each time, until recently. Recipe: 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp salt. At first I tried using room temp butter and it separated quite early. I also tried using refrigerated butter, which turned out better but 1-2 tbsp of butter separated at 130°C (I was still able to freeze this and break it into bits to add to cookies). Then I tried using a different brand of light brown sugar and it separated again but at 120°C. Each time I cook with a low heat and mixed constantly. When separated and at the right temp, I tried to add 1-2 tbsp of hot water and mixed while off the heat. I’m not too sure if this really helped because there was still a lot of melted butter left. I don’t know what I am doing wrong and how I can fix this. Could it be the brand of the butter or the pan I am using (It’s been a while since I’ve made this and can’t remember if I used this pan back then)? I don’t really know what changed compared to the first few times I made toffee.

The constant stirring is probably a big part of your problem! I had to break a generational curse (my mom cannot make toffee to save her life) and moving to minimal, ultra-gentle stirring in a consistent direction with a wooden spoon was the most important change. Just enough to keep it from burning. Also use relatively low, even heat and lots of patience. And make sure you brush any sugar crystals off the side with water when you’re getting started.

1r10zx

Do I need to adapt my whole roasted chicken recipe if I'm doing four separated leg quarters instead? I use this recipe to roast whole, typically 5lb. chickens (key points: on a rack over roasting pan of mixed veg, 425 for 1.5 hr). Though I do different veggies than she says, just whatever I've got. It works great. Today I noticed chicken leg quarters at the store for even cheaper so bought a pack of four of those instead. A leg quarter is just the thigh and drumstick. It's a bit over 4lbs. all told. Do I need to modify the cooking time or temp in that recipe to account for the fact that it's all dark meat, it's not all attached together, etc.? If so, how? Would I just arrange the four on the rack and cook a X amount less to account for the pound less of chicken, or does the nature and size and separateness of the meat mean more adjustments? What temp and how long? Cluster them together or try to keep more separate?

Most of your questions have been answered. Only one that sticks out for me is spacing on the rack. Spread the chicken out so there is at least 1" between pieces. You'll get more even crisping of the skin. Crowded pieces will steam each other so only the tops of the skin get crisped. You see the same issue in whole chicken that has been trussed. The skin between the leg and main body ends up being soggy. Spatchcocking the bird opens up this space so the you get more square inches of crispy skin. My preference is to roast on wire rack instead of sheet metal broiler pan because I get better air circulation around the meat. Pyrex dishes or sheet metal baking pans trap steam against the bottom so the last side against them gets soggy.

ek982j

Best racks- two purpose, if possible: cooling baked goods and sitting in a sheet pan for other reasons (roasts, aging, etc). My ex bought some PERFECT racks that did both of the above with aplomb. They weren’t fancy, but they were robust, were of flattened steel coated with an effective non-stick coating (black in color). The flatness was important- the wire gauge was heavier than those I’ve encountered so far, and the pressing/rolling during processing seemed to add strength (and made soft cookies less likely to flow during cooling). She took them in the divorce, and everything I’ve thought was close to the original has been a disaster- even what I thought were “expensive” ($12 each) (she was pretty tight-fisted...I’d be surprised if those two racks cost more than $30). What do you recommend for this? Is non-stick necessary? All the racks I see in my CIA professional chef text (at least, so far) are stainless, but they’ve got people to do the hard jobs.

I got a 2 pack of nordicware half sheet pans that came with a matching rack like this at Costco before the holidays. It was like $16. I agree its perfect.

le4qgn

How do I make a meat paste for doner kebab? I’be been trying to make my own kebabs, and things are going quite well, other than doner kebabs. I’m trying to make the ‘elephant’s leg’ smooth style one, rather than the layered meat shawarma-style. I found a recipe, which tastes great, but I can’t get the texture right. I only have one of those tiny herb chopping sized food processors, which lacked the oomph to get the minced meat really smooth. It comes out as a halfway house between a meatloaf & a doner. I’m assuming I need to get a more powerful food processor, but how powerful? I’m happy to get one, but I don’t want it to be too weedy, nor do I want to spend a ton on some super duper machine if that’s overkill. Any suggestions? Or is there another method of pureeing meat? Thanks for your help!

Keep the meat quite cold- I read no higher than 38 degrees. This is very important. Fat percentage for sausage, at least for my taste should be 30%. Doner likely less, but I would search out a few sources You might find a decent food processor at a local thrift store. A hand cranked meat grinder is also an option. A big cutting board and a sharp knife will also work. I watched a show in Istanbul where the chef make quite a pile of minced lamb with just a knife. Most sausage recipes call for cutting the meat in chunks small enough to fit in the grinder, mix in the spices, and refrigerate overnight. Once all the spices are mixed in, add some ice cold liquid and mix it by hand until you can smear some on the palm of your hand hold it upside down, and not have it fall off. Cook a little test batch to check spice level. Onset you are happy with it, stick it in the fridge. The first time I made kafta kebabs, I cooked them on the grill. I thought they were a bit dry. Found an online recommendation saying to wrap them in foil and bake them at 375 for twenty minutes of so. I make a big batch, form the mince into logs, wrap in foil, then put two per plastic bag and freeze them. If you don't have one already, get a digital pocket thermometer and use it a lot. Takes the guesswork out if it, and prevents stuff from drying out. I used to live near a greek market that sold the frozen thick pita that pizza joints use for gyros. They are pre-oiled. Heat them on a griddle. Yum. Heated Naan is also good. Supermarket pita bread is disappointing.

8rkwdx

Marinated chicken breast with tequila and lime, cooked it in a pot... and I'm stumped on what I should pair this with. (Like what combo of veggies or cream or pasta would go good with this tequila taste?) So, I marinated some chicken breast in tequila, lime and salt and pepper and I cooked it in a pot like a lazy dude, I probably should have baked it in the oven. It tastes fine, kinda good with this light tequila taste and it's REALLY tender for breast. But I don't know what to pair this with as it's a peculiar taste. I really need a way to spruce it up by mixing it with some veggies, or sauteing something and mixing it... or SOMETHING... maybe a cream? got any tips?

Elotes!!!!

ge9z2n

Why does dough become less sticky with more kneading? Would love to know the science behind this!

I’ll assume there was an autolyse step so we’re only talking about the effects of kneading and not hydration. My understanding is that at an Explain like I'm five years old level (the level at which I think I understand it) gluten proteins start out short in length and with “sticky ends”. These ends will stick to just about anything they can hook on to. But as you develop the gluten through kneading, these ends stick to each other. The proteins then form into long chains and these chains form into sheets (I think of it like spinning yarn from wool, then weaving that yarn into fabric). All of this results in vastly fewer loose sticky ends to grab onto you, your counter, the banneton, etc. As you keep kneading you can can work the dough so that a sheet of gluten gets drawn taut across the surface. That way the surface has almost no ends to grab at you, being quite self-contained. I could be way out to lunch here and at best it’s a functional rather than scientific description but it helps me in visualizing.

vpdppp

Best place to buy Korean ramen noodles? I love using Korean ramen noodles for tteokbokki but I'm unable to find just the noodles without any sort of flavor packet. To clarify, what I like specifically about Korean ramen noodles is that they tend to be thicker and have more of a chew to them.

Where you at? I can recommend some good brands and spots in NYC, but if you are in Greenland you're pretty fucked.

qon9fw

For all the people like me; What are the most important things/steps you should always keep in mind when it comes to wrapping a Burrito? Just curious, cant seem to nail it. I fold one side and then the other and try to wrap it from the bottom but it just doesn't. It either doesnt fit, unfolds or its uneven. What the heck do I do to nail it every single time?

I will usually steam the tortilla prior to rolling which gives it enough pliability and tack to hold together once rolled. You also get the benefit of being able to melt cheese straight onto the tortilla while steaming.

f8i7jk

Dehydrators; there's a lot of them, what am I looking for? Apologies if my digging skills let me down, but after some use of the terrible search function I haven't found anything on the sub discussing dehydrators, so here I am. Every year I end up with an abundance of peppers as the summer ends, and I'm keen to save them to make powders for chili and more during the cold months. Fruit chips sound like they could be fun to mess with, and I've recently set about curing some egg yolks. I'm in a place where I can afford to buy myself a new toy for the kitchen, but haven't the foggiest on what to look for when shopping these things. Some look like they belong in a restaurant's back of house, some look like a child's toy and none of them stand out apart from the $40 ones and the $300 models.

I found an Excalibur at the second hand store. Since it has variable temperatures, not only can I dehydrate fruit/fruit leather, jerky and kale chips, I can make yogurt. It was the best $35 investment I’ve ever made.

4y3htr

Why do some baking recipes call for oil, while others call for butter? Do oil and butter play different roles? I see some recipes that ask for butter, and then other recipes for the same type of food that call for a neutral tasting oil. How come?

For baking, you want cold butter in some recipes because you break it into small pellets that will turn into small flakes when you roll out the dough. This will make the dough not stick in tiny parts and will thus form bubbles when it rises - leading to what we call a flaky texture in things like pie crusts and puff pastry.

ymq8i7

How much asafoetida gum is a normal amount to use? I was given a small amount of hing gum and want to use it in a curry recipe, but can't find an example online that calls for gum rather than powder. Any suggestions? I'll probably be cooking about 500-750 grams of beef for a madras.

Not so much is the correct answer

1a40an

How can I make the skin on my baked chicken crispy? It's pretty dull and lifeless.

As others said. I pat dry my chicken as well as I can. I then leave it uncovered in the fridge in a pan on a rack over night. I then roast with a very light coat of olive oil and seasoned with salt. Crispy skin every time.

3pghbz

Why is my pork belly skin not crisping up? Hello all! I've just this evening made my first attempt at a roasted pork belly by roughly following Gordon Ramsay's recipe from The F Word here. But alas, after the final ten minutes at 500F I was left with a bit of a hard skin rather than the chicharrón-like crispiness I was expecting. Is it just that I should have extended the final high-temperature cooking time? The meat itself was delicious, just looking to work out the kinks.

1. Simmer the pork belly skin side down in just enough water to reach the fat layer. 2. Prick the skin all over through to the fat, but not the meat with a sharp knife point, jaquard or small bundle of bamboo skewers. 3. Coat the skin side with a layer of salt for a few hours. 4. Brush off the salt and roast on a rack in a hot oven until cooked. If the skin isn't golden brown, with occasional darker bits, put it under a broiler until it crisps.

41o5u1

How to get perfectly crisp pork belly that just melts in your mouth My chef cooked off some pork belly and it didn't come out that great...was super chewy, and the bottom was crisp but was extremely thin. I've had it where the crispiness of the pork belly was thick and airy, almost like a pork rind texture, and the meat just fell right apart and melted in your mouth. So I was curious, what are the steps you would take to get to this final product?

I do this latino style. A day before sprinkle natron at the crust and salt overall . let sit overnight . next day, Cut pork belly un pieces ( like 2cm²) and put in wok and fill with water till the pork is immersed.... Let it cook at medium heat for like 3 hours... After that only the pork fat will be left so turn the heat all the way up and fried the pork in it. Man it taste soooo good

wltpf8

Adding Kahlua to coffee ice cream? I want to make plain (no extras) coffee ice cream for an Italian tartufo ( https://www.thekitchn.com/tartufo-recipe-23212909). King Arthur Baking has a pretty straightforward recipe for mocha ice cream (Mocha Madness Ice Cream | King Arthur Baking). I usually add a couple of tablespoons of vodka to ice cream to keep it scoopable. Any reason I can't add Kahlua instead? Will it enhance the coffee flavor and will it also keep the ice cream scoopable? Thank you.

I run an ice cream shop. I add kahlua to my coffee ice cream as well as instant coffee crystals

zf8sk6

Hello people, is there a way to use chicken liver paste thicken a stew? Like, I'm thinking of blending chicken liver and maybe using it to bring a stew together? Anyways this is feasible?

Yes! This is classic way to add flavor and body to Cajun dishes. Not so much as a thickener, though.

2k4h6w

[Troubleshooting] Need Help With Take-out Style Chinese Fried Dumpling (Guo Tie) Dipping Sauce I recently made some homemade Chinese dumplings, dough from scratch and everything, and they turned out really well. The sauce, on the other hand, was a disaster. Dipping Sauce: * 1/4 cup soy sauce * 1/2 clove pressed garlic * 4 tsp sweet soy sauce * 1/4 Tsp Ginger Powder * 1/2 Tsp Sesame Oil * 1 Tbsp rice wine vinegar * 1 Tbsp hot water and 1/4 Tbsp Sugar, dissolved * Sprinkle with fresh Chives The sauce was too sour, the ginger was overpowering, and it just didn't taste right. I'm trying to replicate the flavor of East Coast, take-out style dumpling sauce, so I imagine they're not doing anything too fancy, but some guidance would be appreciated.

At uni in Beijing, the dipping sauce for dumplings was always a combination (you made it up yourself) of * (Light) soy sauce * Black (Chinkiang/zhenjiang) vinegar * Chili flakes/oil * Garlic paste * Sugar and/or MSG (optional)

2q3i3r

I have been tasked with making Yorkshire Pudding and gravy for the Christmas standing rib roast. Never done it before. Any tips? Recipes?

https://www.reddit.com/r/food/comments/yu0n5/roast_chicken_w_yorkshire_pudding/

5jita7

Why are wines almost always sold in glass bottles or boxes (bags), but rarely in plastic bottles like 99% of all water and soda?

So, premium wine meant for aging uses glass because we have thousands of years of practice knowing how to age wine with a perfectly impermeable container (glass) and a very specifically gas-permeable closure (cork.) It's not that we *couldn't* use other things, it's just that when you have a bunch of wine you want to age for 20+ years, you usually don't want to be the guinea pig -- you use what you know works. For cheap wine, though, it's really a perception issue. Glass bottles are fancy, plastic bottles aren't. And glass bottles are cheap (about $1) -- you don't save *that* much money switching to plastic (you'd save around $0.50). Many now argue that for cheap wine (wine not meant for aging), bag-in-box is actually *better* than bottling, since it allows you to pour a single glass at a time while not exposing the rest of the wine to air. The gas permeability of the bag isn't an issue over a short time horizon (less than a year.)