AskCulinary

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The original was posted on /r/askculinary by /u/Ivabighairy1 on 2023-10-06 20:53:13.

Went to pop some popcorn last night and remembered I was out of oil. When popping popcorn with EVOO the kernels popped light and airy, like ... I don't know ... "real" popcorn.

So, I thought I'd try using butter the same way I used the EVOO.

WOW! What a difference, and not in a good way.

Kernels were not light and airy. A lot of them were partially popped. While most of the kernels popped, the quality was much lower. Lesson learned to not do that again.

My question is why the big discrepancy between the oil and butter when popping popcorn?

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The original was posted on /r/askculinary by /u/DaFreezi on 2023-10-06 17:25:10.

Has anyone here ever made a french onion soup where the onions are added in multiple steps to caramelize?

I‘ve made the „standard“ french onion soup a lot already and remembered something that intriqued me.

I‘ve seen a recipe online years ago where the author adds onions 3 or 4 times, in like half hour intervalls, to have multiple degrees of caramelization and allegedly deeper flavor. So for example the first batch is in the pan for 2 hours, the second batch for 90 minutes etc.

Can‘t for the life of me find it on google but I would love to try it with some guidance so I don‘t mess up.

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The original was posted on /r/askculinary by /u/Severe-Ad6400 on 2023-10-06 12:52:41.

I quit alcohol and found an awesome alternative by a company called “Copenhagen Sparkling Tea”. However the tea is very expensive (20$ a bottle). So I’m trying to figure out how to make such a tea myself. Do I just use a SodaStream on cold tea? Do I put cold tea concentrate in Sparkling Water? What would you guys do? Thanks for your help!

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The original was posted on /r/askculinary by /u/deten on 2023-10-05 22:45:06.

Original Title: Recently went on a Carnival Cruise, and on the cruise is Guy's Burger Join. Phenomenal burgers. One thing i noticed is their bacon is rediculously crispy. How can I replicate that ultra crispy bacon at home?

I will start by saying, I have cooked bacon. Stainless Frying Pan, Cast Iron, oven baked. I have cooked it with water that has to evaporate first, with a lid and without a lid.

Never have I had bacon so crispy as what I had on this cruise. Is there any science behind crispy bacon that someone could impart to me?

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The original was posted on /r/askculinary by /u/flower4556 on 2023-10-05 16:25:51.

I made some gnocchi from ~700 g of peeled baked potatoes that I passed through a cheese grater (and I let it cool on a paper towel to let the extra water evaporate), 2 egg yolks, and 120 g of ap flour. I combined until there were no visible streaks of egg and then kneaded it for 90 seconds. I also added extra flour to keep it from sticking when I rolled out the dough and cut the dumplings.

I was gonna use it to make a chicken gnocchi soup but forgot to buy an ingredient so I put all the gnocchi in the freezer over night and cooked it the next day. I took it out of the freezer when I was ready to use it and noticed that as it thawed some of the dumplings were really sticky. I used them anyway since not all of them were sticky. I let them boil for about 12 minutes.

When I tasted the soup it found that the dumplings weren’t very solid. They almost melted in the mouth which isn’t what I’m used to with gnocchi. I’m used to them having the same consistency that dumplings from chicken and dumplings have. Some of my family liked it but to me it felt like I didn’t get to enjoy the flavor of the gnocchi very much since it basically dissolved in my mouth.

Did I mess up by freezing them? I read that was okay to do. Is there a way to save them? I still have about half of all the gnocchi I made waiting in the freezer. This is the first time I’ve ever made gnocchi and I’ve only ever eaten it from Olive Garden lol

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The original was posted on /r/askculinary by /u/Ziwas on 2023-10-05 16:01:46.

Hi, I use a lot of chicken stock cube so I always wanted to make some homemade stock.

Issue is, it takes of lot of place and I have a small freezer.

So I was wondering after watching a video recipe, can I make demi glace instead (which is similar, but much thicker), and dillute it in water if I want to have stock ?

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The original was posted on /r/askculinary by /u/mr_loose_cannon on 2023-10-05 08:21:18.

I have problem with sever heartburn, and tomato-based dishes is a huge part of the problem. I've tried replacing tomatoes with other things, but the dishes loses too much of their taste profile.

So back to my main problem. Is there a way to "neutralize" the tomato dish, to slide the ph value over to the side of the other scale. Preferably without using dairy products.

Or is it the acidity itself that makes the taste?

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The original was posted on /r/askculinary by /u/miksu210 on 2023-10-04 16:40:13.

I often make rice bowls at home feel like I can get the taste of the protein close to the same level as many restaurants. Something that I'm completely oblivious to is how they make their rice so delicious. I'm not only talking about different qualities of rice, but last time I ate a bowl in a restaurant there seemed to be some sort of oily sauce(?) in the rice. It was mostly colorless and had a really nice flavor. What could this sauce be? I'm guessing that its not only the sauce from the protein on top sinking into the rice as this sauce was completely encompassing the rice from the start if I recall correctly. It wasn't really a proper sauce in itself, more like a flavored oil if I had to somehow describe it.

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The original was posted on /r/askculinary by /u/trekbette on 2023-10-03 03:57:26.

I've been making this baked mac-n-cheese recipe for years and it always comes out pretty good. I want to make it better. What can I add to make it creamier?

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The original was posted on /r/askculinary by /u/shanem on 2023-10-03 20:36:55.

My collard recipe is just onion, garlic, vegetable broth, and collards.

They usually end up having a vinegar taste though (which I like), but sometime they don't.

Where is that sensation of vinegar coming from

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The original was posted on /r/askculinary by /u/nagumi on 2023-10-03 16:16:03.

So normally I make my meringue cookies as follows:

4 large egg whites, beaten with 1/2tsp cream of tartar and 1/8tsp salt. I slowly add 200g sugar that I have put in the blender to make the crystals smaller, then beat until very stiff, and add 1tsp vanilla or almond extract. I then put in a piping bag and pipe out and bake for 70 minutes at 105c.

Recently I've started baking them at 85c for 90 minutes and have been getting more consistent results, with the whole batch coming out perfect instead of certain over-heated areas of the oven causing cracking.

The meringues come out perfectly crisp, with no voids. Delicious! But this time I used a Lorann's Oils Lemon Bakery Emulsion (it's not an oil - that's just the company name) instead of vanilla or almond extract. I've done this before with their strawberry emulsion and it was the same - crisp with no voids. This time, however, with the lemon emulsion, the outside was perfectly crisp but the inside was soft and pillowy, almost like it was underbaked, but not exactly. When you underbake meringue and then eat it, the soft part becomes hard when chewed, almost like a hard candy. In this case, it remains soft and pillowy, with stretch.

Usually, if your meringue is still soft in the center it's due to unevaporated moisture, which quickly (in hours) leads to the outside of the meringue becoming soft and sticky. In this case, it's been 20 hours and the outside is still crisp with the soft pillowy inside. The inside even has a bit of stretch to it when I pull it apart.

The ingredients on the lemon emulsion: Water, propylene glycol, "natural flavors", gum acacia, xanthan gum, sodium benzoate.

The ingredients on the strawberry emulsion (which did not cause the pillowy center): Water, propylene glycol, "natural and artificial flavors", triacetin, alcohol, beet juice extract, xanthan gum, fd&c red No. 40, FD&C blue No. 1

The ingredients that are in the lemon but not in the strawberry: gum acacia and sodium benzoate.

The only other difference I can think of in how I prepared it is that the sugar wasn't ground down all the way, and the meringue was still a little "gritty" due to undissolved sugar when I piped it, but barely at all.

Any idea how I can replicate this in the future? Ideally without the lemon, as honestly the flavor of this extract wasn't great in the cookies. Thanks!

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The original was posted on /r/askculinary by /u/Tangentkoala on 2023-10-03 12:13:22.

Say I'm baking a cookie or cake, or even bread. Usually for cookie or cake you use some egg and some milk.

So why doesn't the cake spoil/grow bacteria at the rate of a more pershibale entree like let's say scrambled eggs.

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The original was posted on /r/askculinary by /u/elidadagreat1 on 2023-10-02 17:09:01.

I had these ingredients;

1. 2 lbs 80/20 beef
2. I small diced yellow onion
3. 2 eggs
4. Sea salt, black pepper, Garlic powder,sage,thyme,parsley, BBQ glaze

It was very dry and the taste was too "Herby".

I remember making amazing meatloaf years ago when I was married. But honestly, still haven't learned to like cooking for myself.

So I sliced the pieces really thin, froze them on a tray, placed frozen slices in a freezer bag. I just made a sandwich with the meatloaf and it was ok, edible for me, but I wouldn't serve it to anyone else..😄

Do you guys have any recipes or tips for me? Thank you!

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The original was posted on /r/askculinary by /u/Financial-Injury8051 on 2023-10-02 15:50:22.

I'm tasked with bringing 2 pies to thanksgiving dinner next weekend (Canadian) I want to serve whipped cream with the pies. Please I need advice: how long ahead should I whip the cream? What should I add to it? and how the heck do I present it elegantly alongside the pies? Just plop in a big bowl with a spoon? (I don't have a charger)

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The original was posted on /r/askculinary by /u/fhanoun on 2023-10-02 15:06:55.

Hello, I am looking for an alternative to mineral oil to oil my cooking board (end grain oak) due to skin allergy reactions. I know that olive oil (or others can go rancid), but could they be used as an alternative if handled properly? like oiling the board once a month eventually instead of once a year? or whenever it gets dry? what if it gets cleaned properly? I guess my question is would care and maintenance reduce the risk of cooking oil rancidity?

Thanks chefs!

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The original was posted on /r/askculinary by /u/sightswitch on 2023-10-02 13:27:53.

kid burnt a plastic spatula on the burnished stainless steel pan and tried scraping it off with a butter knife. Most of the plastic has come off but the knife scratches are really still there. Is there any way to hide the scratches and get rid of the remaining melted plastic?

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The original was posted on /r/askculinary by /u/Optimal_Implement_54 on 2023-10-01 23:58:39.

Soooo... long story short I grow mint and decided to make mint extract with some of it. Two months later and now I have 6 pints of the stuff. I'd like to make some stuff with it. If you have any recipes for it (particularly ones thay i can make in my dorms kitchen) I'd love them! Thank you!

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The original was posted on /r/askculinary by /u/jejwood on 2023-10-01 16:25:56.

I've never had this problem in Germany using German bread, so I can only assume that's the variable:

I cube my stale bread, mix it with sautéed onions, parsley, a couple of eggs and ~150ml milk, with my seasonings. Form balls, place them in boiling water that I've reduced to below a simmer, so no movement, and cook for 20 minutes. They immediately start getting water logged, puff up, and fall apart. I started drying the cubed bread in the oven first, thinking it's the preservatives in American bread, and this has helped substantially, but still not getting great results, and very inconsistent. Any thoughts? Is this a sign of the bread being too dry, or to wet, in regards to my egg/milk mixture, and/or the advance oven drying of the bread. Danke im Voraus!

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The original was posted on /r/askculinary by /u/7minegg on 2023-10-01 01:46:04.

I made an Orange Marmalade cake (recipe from NYT), it uses about 100g marmalade in the mix. This is a loaf cake, like a pound cake, not bread. I like the taste but I wonder if using marmalade is a waste, can I get almost the same result by increasing the sugar and zest, and omitting the marmalade entirely? I have made 2 variations, one with more marmalade, one with less, and I can't tell the difference in texture. Does pectin in cake do anything?

Edited to add: in googling around I found many more articles discussing pectin used as bread improver. My question is about cakes, as marmalade is mostly pectin + sugar + fruit fiber.

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The original was posted on /r/askculinary by /u/plainbagel12 on 2023-10-01 00:24:43.

I love Thai food but have a really bad reaction to eggs (vomiting and diarrhea). Whenever I eat Thai food, I ask for no eggs and order the things that I think have no eggs, but 50% of the time I've still ended up with a bad egg reaction. For example, I asked for Pad Thai with no eggs, but I ended up nauseated and in pain several hours later. Can someone who is familiar with Thai food prep provide some guidance on how to eat/order Thai food?

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The original was posted on /r/askculinary by /u/fowie12a on 2023-09-29 21:05:28.

I find contrary opinions on this question on internet. I've heard in my whole life that marinating with alcohol tenderizes meat but some articles say that it does the opposite. That alcohol can dehydrate the meat and make it tougher.

What is the truth? I want my steak tender!!

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The original was posted on /r/askculinary by /u/FuzzCod on 2023-09-30 11:13:15.

Hi so I wanted to make somewhat of a Neapolitan pizza at home for the first time.

I used the Stadler calculator (

• 428g Caputo Tipo 00 flour which has a minimal 12 hour rise time

• 265g water

• 8.6g salt

• 1.1g dry yeast, was hard to measure since my scale wan't that accurate. Did around 3/4 of a teaspoon

Did the water in a bowl, added the salt. Mixed it so that the salt disolved.

Added 10% of the flour, mixed it. Added the yeast. Mixed it. Later added the remaining flour.

Was working the dough for 20 minutes, and placed a damp towel on it for 2 hours.

2 hours later created 3 balls. Now 10 hours at room temperature (22 celcius) they have sank in. What did I do wrong, was there not enough yeast?

I knew it wasn't going to be perfect for the first time but this is really demotivating since I probably can't use them anymore. They also feel a bit "wet" and sticky.

All help is welcome.

Image

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The original was posted on /r/askculinary by /u/CamelIllustrations on 2023-09-29 19:24:49.

Ate cheese right now a co-worker brought from Trader's Joe and it had a taste that automatically screams fish. Well it didn't taste specifically as fish it had that flavor commonly found across seafood. So I'm wondering now what is the actual word used to describe that unique flavor you can taste a twig in fish and general seafood? I'm looking to buy more of the kind of cheese she brought to us but I don't know how to describe the "seafood" flavor so common in fish. So I ask for online shopping purposes.

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The original was posted on /r/askculinary by /u/cajunace on 2023-09-29 19:09:17.

Tried looking up recipes but haven’t had any luck on a hybrid tortilla. Any idea on how to do this?

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The original was posted on /r/askculinary by /u/mealymouthmongolian on 2023-09-29 18:23:37.

I make a simple grilled carrot side dish sometimes when I am already grilling and need something to fill out the meal. I usually just grill carrots and then serve them on top of a little goat cheese with balsamic drizzled over top. The family loves them and I think the flavors are great, but my carrots are always either undercooked or charred to oblivion.

Would it be feasible to parboil the carrots before grilling so they could cook in the same general time as my main dish? For reference I am doing a grilled pork tenderloin which is usually on the grill for a total of about 15 minutes.