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146
Posted byBiochemist | Gilded commenter1 year ago
ArchivedStickied post

/r/AskCulinary is well over 100,000 subscribers now (!!!), so we felt like it’s a good time to review some best practices for everyone here.

Guidelines for questions:

  1. The search bar and the FAQ are both woefully underused. Please give your question a quick search before asking. There’s a good chance it has already been addressed already (especially if it pertains to cast iron, steak, or knife sharpening). Providing the same answers over and over again gets kind of dull don't you think?
  2. If you’re asking for help with a recipe or would like to tweak a recipe, please provide a link to the recipe. It’s hard to give you advice if we don’t know what you’re already doing!
  3. Equipment recommendations: Most of the time, these questions devolve into subjective suggestions rather than objective observations: “I’ve only used this brand, I’ve never touched any of the others, but it works great, therefore I recommend it without having any knowledge of the other brands!” Also, we have lots of detailed answers about popular equipment topics in our aforementioned woefully underused FAQ.
  4. Food safety: General food safety questions are permitted, but specific questions concerning the specific dish that you left out on the counter for x hours, or if your chicken is still safe after it's been defrosting in the fridge for x days will generally be removed.
  5. Recipe requests: Recipe requests are best served at /r/recipes or /r/cooking. In general, if you’re looking for a lot of “correct” answers (like for a recipe request), /r/cooking is the place to go.
  6. General discussion: Again, questions like “what’s your favorite…” which feature many “correct” answers are better served over in /r/cooking. However, we feature one general discussion each week, so if you have an idea for a discussion topic, please send it our way.

And here are some examples of good and not so good questions for /r/askculinary.

Bad questions:
• “I accidentally left my bacon out for five hours! Is it still safe to eat?” (Rule 4)
• “Give me your favorite hash brown recipes!” (Rule 5)
• “Do Michelin starred restaurants ever use ketchup?” (Rule 6)

Good questions:
• “Planning a multi-course romantic dinner. Critique my menu please?"
• “How do I fix the cracks on my macarons?”
• “What kinds of modifications would I need to make if I used instant yeast instead of active dry in my bread recipe?”
• “Here’s my falafel recipe. Why do they keep falling apart in the fryer?”

Guidelines for answers:

  1. Questions at all levels are welcome. Please be helpful when answering a question. Beginners never improve if they get downvotes and flaming instead of advice.
  2. Please keep answers pertinent to the question asked. For instance, telling OP that they should have used pork shoulder when they already have a pot of dry slow cooked pork loin is not of much help is it? Rather than just telling OP that they’ve screwed up, offer advice for future improvement, but also try to present a solution that addresses their problem at hand.
  3. Many problems in the kitchen have more than one right answer. Your method may not the one true way to make pizza or hot wings or whatever!
  4. Lastly, be nice! Politeness is not optional here in /r/askculinary.

On behalf of the all of the mods here, thanks again for keeping our little sub a helpful place on the internet where everyone, regardless of skill level, can become better cooks.

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55
Posted byIce Cream Innovator1 day ago
Stickied postModerator of r/AskCulinary

But if yours comes close, ask it here. We'll allow recipe requests and discussion here too, but rudeness will still be removed.

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114

I like to just chop up a bunch of vegetables and roast them as an easy dish. I know that ideally, each vegetable has a different temperature, roasting time, and possible pre-cooking method to really get a great flavor, texture, etc from roasting. But if you're mixing a bunch of different vegetables together, you can't really capitalize on this easily. So, what are good ways to get them to be nicely cooked and flavorful?

Some things I'm wondering specifically:

  • How do you determine a good roasting temperature and time when you have a mixture of root vegetables (which I've read should roast low and slow) and more moist vegetables (which I've read should go high and fast)? I figure I could roast the root ones first and then add the moist ones and turn up the heat, but if it could be even simpler than that, that would be great.
  • When you're seasoning with herbs, they can go in from the beginning, right? But if you're using spices (turmeric, cumin, fennel, coriander, etc) are those better toward the end so they don't burn?
  • Is it better to salt first to draw out moisture? Or salt after?
  • When using things like garlic, ginger, scallions, and shallots, is it better to add them only for a short while at the end so they don't burn? Or just cut them larger?
  • I've seen some methods cover the pan until about the last 10-15 minutes of cooking, and then remove the cover. What benefit does this have?

If it helps, some of my favorite vegetables include carrots, beets, sweet potato, parsnips, squash, bell peppers, zucchini, leeks, chard, spinach, bok choy, green beans, and broccoli.

Also, I figure that some of the answers will vary based on taste and preference, but I'm just interested in hearing about what people know and what you've experienced so that I can guide my own experimenting.

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Hi Folks,

I was looking up baking sheets and thinking of 2/3 size (apx 24"x16").

In my search I found both Stainless and Aluminum are options. I know that the commercial industry uses Aluminum, but I assume thats because of cost rather than anything else.

So my question is, is there an advantage to Aluminum that I am not thinking of, or should I go for Stainless if I don't mind the extra cost (which isn't very much).

Alternatively I might just get one of each and see what I am happy with... but I would rather take expert advice beforehand.

Edit:

To add on to it, some of the almuminum ones like Nordic Ware are Aluminum, but with a galavanized steel rim. To me that sounds both smart to get rigidity, but also, galvanized... bleh. I would much prefer a stainless rim.

All to ask, is there a brand you might recommend specifically?

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I can't decide between buying a waffle maker (electric appliances used to cook waffles simply by pouring in the batter and turning the device on), or waffle iron (cast iron devices used to cook waffles over a fire or over your stove top). This link presents convincing arguments and counterarguments. I assume no significant price differences.

Have I overlooked anything beneath? Can someone please counsel which to buy?

Waffle Iron

  1. Easier to clean.

  2. Can control temperature.

  3. Can save space by being stored away.

  4. Longer lifetime.

    Waffle Maker

  5. Requires less human control and skill. Fully automatic? Better for amateur?

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I'm sorry.

The idea makes me cringe. I guess I just think of trying to cook a chicken breast or a steak in the microwave - but my dad just casually walked up to the microwave put in an egg, and came back out and started eating it.

So I tried it, but the problem was, before I even tried it, I was disgusted. I can't tell what the difference is between that and a real egg cooked properly, because I'm just so biased.

So I figured I'd come here to hear the real reasons why you should/shouldn't microwave an egg. What's the difference?

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4

Note sure if this a Food Science of an Ingredient/Technique Question. I'll reflair if needed.

Got a bit of an odd one here. We recently moved and began experiencing difficulties with our avocados. They used to ripen in 3-4 days but now take a week or more if we're lucky. Worse is that half of them don't ripen uniformly leaving us with an over-ripe edge and an unripe center. Our experience has been consistent for over a month with avocados from different stores yielding the same results so I'm ready to rule out an odd batch.

They're all Mexican Hass from the same origin, bought from the same stores, stored wrapped in the same towel on top of the same fridge next to the same food (bread, cereal), and kept at the same room temperature (75F~) that they were before the move. The only observable difference on how they're stored is that the height of the ceiling is about 4' higher than it was at the old house which may have an effect on trapped gasses?

Anyways, I'm looking for a way to uniformly ripen them without having to plan a week or more in advance. I'm prepared to half/freeze them ahead of time in bulk if I can get the ripening process down right. Again, I realize if this is too odd a post or doesn't have a good answer, but I'll take any advice that I can.

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7

My culinary school term starts again in a few weeks and I wanted to buy a new notebook for use in the kitchen labs and at home recipe testing. I currently use a small write in the rain book, but it doesn't hold up to non-water spills. I heard about the Stone Notebook on kickstarter, but it's no longer available for purchase. Does anyone have recommendations or a favorite notebook brand?

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I'm trying to elevate dish that my partner and I have been making for over a year. It's a thin spaghetti with a cream based sauce that has diced tomatoes and spinach in it, chicken with soy sauce added in at about 2/3 of cooking time and bacon. At the very end you add parmesan cheese to thicken it.

I've added a few spices to it, garlic power, onion powder, sea salt, black pepper and occasionally teriyaki sauce to the chicken (this only works with certain teriyaki). While it is a pretty good homemade meal I want to try and bring it to a professional level and I'm hoping that some of you have ideas for it. I really want something which will make my tastebuds sing.

Edit: here's a link https://sodelicious.recipes/recipe/chicken-and-spinach-spaghetti/

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I'm going on an overnight hike with a Korean friend for her big 3-0 birthday! I want to do something nice for her, as she lives away from her family... Maybe make her something her family would make. My other Korean friend told me that it is common to have seaweed soup (miyeok) for someone's birthday, and it's typically made with a seafood or beef broth.

My friend is vegan, and she is very particular with Korean food (ie has to taste authentic to her). Is there a recipe for vegan miyeok that would taste acceptably authentic to a Korean person? Also, it would be a bonus if I can cook this in the backcountry (in a single pot with a strong flame for a short time).

Thanks in advance!

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I’ve seen things like Irish butter, but I’ve never seen, for example, Canadian eggs or European pork. Is it possible to buy these anywhere or are they basically totally blocked by trade restrictions or something?

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114

In a nutshell, why are eggplants so strange to work with (super oil absorbent, need to be salted to remove the water before cooking, etc)? What about their constitution makes them so unusual, despite not seeming all that different from other, more straight forward vegetables.

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Title. Y’all know what I’m talking about.

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The other day I was going to prepare some whipped cream, and stupid me thought it was a good idea to place the cream in the freezer to cool it fast before whipping. I placed three cartoons in the freezer but I only used one of them and forgot to take the other two out. I remembered it a few days after and placed it back to the fridge.

I was planning on making some chocolate ganache tomorrow and whipping it in order to frost a cake. Is the thawed cream okay to use? Or should I get some new ones?

Thanks in advance:(

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1

I have about 2lbs trimmed pork butt w/ bone and a rotisserie chicken with a bunch of meat still left on it. I'd like to make a ramen broth, but I've never done it before. Is it possible to get something like the following recipe out of this?

https://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

Any other tips would be much appreciated.

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4

Hello,

I've recently moved into a new house and I have an electric oven. I have to mention until now I used only gas ovens until now.

The specs of the oven:

  • 35 litres capacity
  • Top and bottom heating element
  • 2 racks where I can put the trays on one near the bottom and the other near the top
  • No convection capabilities

I want to know which combination of rack position and heating element should I use for various food types:

  1. Meat
  2. Cookies
  3. Cakes
  4. Pizza/Bread
  5. Vegetables

Could you help me with some advice?

Thank you!

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2

I'm planning on making some sliced, pickled onion soon. All the information I've found on them says that they only last about 2 weeks in the fridge, but I was hoping to make a big batch and keep them for longer. What's the reason for the shorter shelf life and is there a way I can extend it?

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https://imgur.com/gallery/c9l7QhX (bread pic)

72% Hydration Dough ~5 hour bulk with one lamination and 5 stretch and folds 16 hour overnight proof in fridge Preheated Oven to 500 F with a cast iron in it Gently pour dough onto preheated cast iron Score dough Add ice cubes and water to pan on bottom of oven for steam 20 mins with steam

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Would there be different reasons for leaving the whole vs cutting? 1/2 the recipes say to cut them in half -- the others say whole - cook 'till they start to pop... My thought is that the cut ones might dry out a little more, but with such small tomatoes, will that make a difference? I plan to roast some garlic along with them and freeze. I came across an insane sale and have three 18 oz. containers of Nature Sweet Cherubs. Thank you for your insight.

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32

Hey y'all. I am trying J Kenji Lopez Alt's quick chicken stock recipe in which one is supposed to grind up their chicken meat in a food processor and add hydrated gelatin to the mix. My girlfriend is grinding up the chicken wings and left the food processor running long enough so it looks less like ground chicken and more like a meat smoothie. Would this still be safe to use in a stock or should I get more chicken?

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They seem more dense or compacted than what I make at home, and they are consistent from place to place.

Mine: ground chuck/beef, milk, egg, bread crumbs, dried parsley. Mixed by hand, browned in oil, then finished off in my spaghetti sauce. I don’t make them particularly large. They’re great on sandwiches, but can only be sliced after refrigerated (obviously).

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44

Hi! I've been making eclairs lately and I haven't really done them since culinary school. There's a number of things I'm trying to improve at, mostly piping the choux uniformly, but the one thing that's really escaping me is how badly the chocolate glaze is dripping. Right now I'm using ghiradelli dark chocolate melting wafers and following the tempering procedure using a double boiler. I heat the chocolate to about 110 and melt it, then temper it with solid wafers until 82 F and then raise to 90 F. Then I dip the tops of the eclairs and hold them upside down until they stop dripping, usually several minutes. But no matter what, when I set the eclair down to rest, after a few minutes it starts to drip on the sides as seen here.

Do you have any suggestions on how to prevent this and make a cleaner glaze line?

Thanks!

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Consider this the odd post of the week: I'm attempting to make pork chop and pistachio ice cream. The reason for this is an inside joke (for someone who described Superman ice cream as either tasting like pistachio or pork chops).

The pistachio aspect is easy, and im thinking about using peach as another flavor element (seems like peach, pork, and pistachio would be a nice combo). I'm just not sure how to incorporate the pork chop flavor.

I know that savory ice creams are a thing, and I saw them doing a roasted beef bone infused ice cream on Iron Chef, so I'm hoping to pull this off but am not sure of the technique. I've done bone broths in the pressure cooker, but my assumption is that would make the milk or cream coagulate. Could I do something like roast a pork bone and then gently simmer in milk? I've slow steeped herbs for ice cream this way before before.

Hoping you all are up for the challenge, and am happy for any input. I will try to post the result.

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9

So we use low protein flour in cakes to avoid toughness, but add eggs to the batter to add structure (and richness)?

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Hey all,

A while ago, an Italian friend of mine mentioned everyone he knew cooks with EVOO instead of cheaper alternatives. He did so for a Pasta alla Norma that evening, and I found the eggplant really soaked up the more delicate flavours of the oil. As they were basically fried, shouldn't these have evaporated? That's what I was always told, so maybe it's just placebo... Is there some sort of exception where cooking with EVOO on higher heats actually enhances the flavour?

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