/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.
And here are some examples of good and not so good questions for /r/askculinary.
• “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)
• “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?”
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.
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.
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?
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?
So we use low protein flour in cakes to avoid toughness, but add eggs to the batter to add structure (and richness)?
Hello, first time poster here.
I have been using my wok for three years now, cooking only with a rubber spatula, a wooden spoon, and wooden chopsticks. I come home from work to notice that my wok has scratches! If I recall correctly, the wok is "marble coated, or marble" wok.
I suspect that my roommate has suspicious behaviors when using the house tools, such as eating right out of the shared house pots and pans with a metal fork. Terrifying, I know, but I assume he must have cooked with my wok (not house shared) with a metal spatula or used a metal utensil while cooking.
Now, perhaps I'm just crazy, but I find this unacceptable. I've a mind to throw out the wok and buy a new one. Reddit, what do you think I should do? I have not yet spoken with him and am worried my words will fall on deaf ears.
Here are the photos of the scratched wok: https://imgur.com/a/RpLWoVS
I usually soak them in salted milk to get out the bile, then saute them in butter with fried onions. I also make chopped chicken liver the old fashioned way with smaltz, gribenes, hard boiled egg, and fried onion. Looking for something new to do with them.
What do you do with your chicken livers that is different?
Hi, i'll be buying whole cuts of meat and cut them into steaks myself, i'll be eating it throughout the week, but what is the best way to store them?
I don't mind if they dry out a bit, in fact that would be preferred.
i'd prefer not to freeze them.
I was thinking of wrapping them in food grade parchment paper in the fridge.
I have about 30lbs of homegrown tomatoes to process in the next day or two. I want to make and can sauce, but I'm sick of the lame, washed out orange-ish colour it always has.
Anyone have any tips for achieving that beautiful crimson you get from canned tomato sauce?
I would like to thank everyone for their wonderful advice. My problem is with the slow cooker. So many recipes calls for a slow cooker and my problem is everything that is cooked has an after taste which I do not care for. I find so many recipes but I am scared because of the outcome of the product. I have had the slow cooker for two years with the same result the after taste. Do anyone have this problem and can it be resolve?
So, i remember reading somewhere that in making cookies, brown sugar leads to a more chewy cookie, while regular granulated sugar makes a more crisp cookie.
Does anyone know if different types of sugar have an effect on how smooth ice cream is? If so, which is best?
So, for the past couple of months I've been cooking food for my dog instead of buying some store bought stuff packed with all kinds of fillers and nasty things. It's surprising, I can cook food cheaper than I can buy pre-made dog food.
I've been cooking turkey for a while, with some veggies, though recently I've tried to switch it up with some chicken meat. I buy boneless breasts from the store, and then just grind them up with my food processor. Whenever I cook the chicken, I can never get it to brown and caramelize. It comes out as white, bland looking meat. I've tried cranking the heat, but the fat and water renders way to fast and just leaves the chicken boiling pretty much. If I cook it too long, it'll just be WAY over cooked.
I've thought about maybe slicing it into fairly sized chunks and browning it that way, but I just feel like that would ruin the texture of the chicken once I ground the meat.
Any help is appreciated. Thanks.
Today I made chocolate mousse using the recipe from Mastering the Art of French Cooking Volume I. To begin with, the texture is perfect. However, I have had some problems with the flavor. Since I don't drink, instead of using orange liqueur, I used orange juice (Julia mentions that you may substitute in The French Chef). However, at the end, I felt like the coffee was overpowering the chocolate. Really, you can't even taste the chocolate. I used the "strong" setting on my Keurig (the recipe calls for strong coffee). Julia did mention in The French Chef that she uses instant coffee and gives the ratio. Has anyone had experience making this recipe in the past? *Note: the mousse is still in the refrigerator. When I tasted it before it set. There still could be a chance that there will be a radical transformation in flavor, but that seems unlikely.
I'm thinking of getting a carbon steel pan instead of a new cast iron to replace my old cast iron skillet which cracked after my brother washed it with cold water when it was ripping hot (yes, he's paying for the replacement).
I know both share similar pros and cons, but I'm leaning towards the carbon steel because of it's lighter weight.
How does it compare to cast iron for shallow frying though? I used to fry fried chicken or chips (or fries) with my cast iron skillet.
Here's what I'm thinking of getting:
When you get a rotisserie chicken or cook a whole bird yourself and then you flip it over so the breast are down there are two little pockets of meat right the upper center of the back on either side of the backbone. What are those, why are they so tasty, and where do they go when they process a full chicken down into its parts? Do they just get thrown away?
Currently in Maine and would like to bring some lobsters home to NJ. The issue is that I'd like to leave around 5 AM tomorrow meaning I'd have to get the lobsters tonight for the ride. Is there any feasible way to do this or would I have to wait for the shops tomorrow to open to make this work?
I didn't realize it but my freezer is probably starting to slowly die. I had chicken and five pounds of ground beef, that I rolled into one pound balls. Long story short, I think maybe the freezer stopped working for an unknown amount of time. The balls of beef, are brown on the outside. But still frozen. The chicken is good. I've thawing it out and cooking it. I'm afraid the ground beef might be bad. Should I thaw it out and check?
I have noticed that in some cooking/kitchen documentaries. The cookware used in their kitchens are usually made of stainless steel and we do not see stuff like non stick pans. Just wondering is it because I happened not see them in the documentaries or is there some other reasons for this.
As per the sidebar, I'm not looking for brand recommendations -- I read the likes of ATK and already appreciate that!
Anyway, I want to purchase a heavy bottom saucepan for just general cooking, but also things like candy-making or at least caramel and not have it boil over. I am not sure what to look for. I am going to purchase one. My questions are.
I have a ceramic stove top and will not be getting a new range any time soon.
Currently the only pots I have are two Le Creuset dutch ovens (which I don't think are ideal(?) for things like caramel), and a ~1.5 qt stainless steel (pretty lightweight) pot that I use for little things.
We (a group of researchers at the University of Warwick, UK) are looking for people to complete a 20-minute survey exploring child-feeding among mothers.
People meeting the criteria are welcome to take part:
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· Are a Mother
· Are primarily responsible for feeding their child/ren
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I have a very good friend who is pregnant and craving peach cobbler ice cream, and I can't find it anywhere for her. Is it as simple as baking a peach cobbler, letting it cool, crushing it up and mixing it with softened vanilla ice cream? Are there any tips and tricks for doing this the smart way? I really don't need to buy an ice cream machine, do I?
I can't track down where I got this recipe, but this is the amount I use: '00' caputo flour: 330g salt: 1/2 tsp Fleischmann's active dry yeast: 5g (!) water: 216mL
This dough makes 2 small individual pizzas. But i've seen recipes that usually call for only 1 or 2 grams of yeast so I think I'm way off the mark. What should it be given the amount of flour i'm using?
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