AskCulinary

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/RebelWithoutAClue on 2023-09-29 02:41:10.

We're off to a tremendously rocky start, but Josh is finally here. He's pretty busy so I expect that replies will be sporadic, and put in when he's got time in his busy day.

Ask him about his beautiful preparations that start right from the moment of capture, butchering, preparation.

Josh has been working for years to reward his guests for paying attention to fish. You'll never look at fish the same way if it's showcased so well.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/HiddenPenguinsInCars on 2023-09-28 22:59:42.

My roommate was making store bought thin spaghetti and it broke apart after 30 seconds in the water. What happened?

She had the water boiling with a little bit of salt, like she always does and after under a minute she called me over and was like wtf is going on? The pasta was a bit al dente, but cooked.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Emotional-Tip948 on 2023-09-28 09:08:02.

Did a tasting menu at a Barbara Lynch restaurant in Boston tonight. One of the dishes was pork belly. It had a pretty strong odor that was gamey/farmy (almost pig pen like). Thinking it was a very nice restaurant, we ate it thinking they must source a different type or grade of meat. Is this smell common?

For those asking: it was Menton.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Pepperonicini on 2023-09-27 19:21:15.

So, I am new to trying to cook and just moved into a place with a gas stove.

I was trying to sear chicken yesterday in my cast iron pan. I have started using clarified butter because I heard that it has a high smoke point and I thought the problem was I never had the pans hot enough. Despite my best efforts, the butter was still smoking and it took forever to get a chicken breast (tenderized and flattened to about 1/2 inch) to the safe internal temperature. There wasn't more than a tbsp or so of butter in the pan, so at one point I tilted the pan to one side to move it around and it began to splatter some and actually caught fire for a couple seconds, I assume some splattered out onto the flame. Luckily there wasn't much in the pan so it didn't actually start a forreal pan fire, it was just a flash.

The chicken still didn't even get that great of a sear or anything and yet my pan was hot enough to be smoking and catching fire?

Can anyone provide some tips on how I can cook meat with a good sear?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Chemical-Station6856 on 2023-09-27 17:50:51.

I added wayyyyy too much water, it looks like a stew and not a sauce. Boiling it all away doesn't seem like a good idea cuz it will take ages. I'm very stumped.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/DudeManBro53 on 2023-09-27 19:34:20.

I placed the bones of 2 rotisserie chickens, 5 celery stocks, 4 carrots, 2 onions, and a bulb of garlic in my crock pot with a 1/2 gallon of water and set it to low while I was working during the day. But I had an emergency and had to leave, so the chicken stock was slow cooking overnight as well, around a total of of 16-18 hours. The stock is really dark compared to your average chicken stock to the point it looks like beef broth. Is it safe to eat and is it darker due to the extended amount of time it cooked?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Matsukaze11 on 2023-09-27 18:29:56.

I have found two methods so far. The first is to blanch/steam the goose breast and let it chill overnight. It is then roasted and the skin becomes crispy in the oven.

The next method is, after dry brining and roasting, to sear the goose breast until crispy.

Which of these will yield the tastiest, crispiest results?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/LettuceLover84 on 2023-09-27 10:09:50.

I had a dish with perfectly clear dashi at a sushi restaurant. I want to use it on something for my restaurant but don’t know how to make it. Anyone know how to make it?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/reservoirsmog on 2023-09-26 23:38:48.

I’m making a Basque recipe for beef tongue, slow-cooked with red wine, tomatoes and peppers. However, pork tongue is much cheaper where I am. I have had beef tongue and love it, will I like pork tongue?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/bejipo on 2023-09-27 05:22:12.

Recently I bought some cheap sirloin burger patties, cooked them frozen with no oil per the instructions on the package, the flavour is alright however the texture was very mushy, the patties didn’t fall apart but they felt soft and with no consistency.

Is there a way to fix that? Or at least mask it a bit? We don’t want the burgers to go to waste but the texture is very unappealing.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/fleetwood_mag on 2023-09-26 17:46:52.

ATM I just fry mine and it’s just not the same!

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Equal_Afternoon5210 on 2023-09-27 03:01:47.

I know potatoes can oxidize, but dang, the potatoes in this rice dish are like gray all the way through. It's pretty gross looking. How do you prevent this?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/throwawayganache on 2023-09-27 00:01:36.

I melted down some jelly made from agar agar over high heat, since I wanted to add more sugar and water to them. I read somewhere afterwards that if you boil gelatin for too long, it'll lose its restructuring properties and won't set again. In case my jelly doesn't set again, can I just add more agar agar powder to it to make it set again? Or will that just not work and remain liquid?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/JOELISMYNAME1 on 2023-09-27 01:18:29.

Hi all! Newcomer to this subreddit here! I am a first culinary student at George brown college and am wondering how to go about commuting with the food I make from class. I get these plastic deli containers to use in class and to take home finished dishes. Lately I have been having trouble lugging a couple of litres of soups and stocks to Mississauga all the way from Toronto. I have been wrapping them in plastic bags and using a large reusable dollarama bag to transport everything home for friends and family.

Does anyone know a commuter friendly lunchbox that is both light weight, and spacious? I hate to see all of the food I make go to waste.

Thank you:)

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/WeCanLearnAnything on 2023-09-26 23:17:29.

How do you cut an entire ham hock in half, through the bone?

I just bought a smoked ham hock to make soup with. It's big enough for 2 full batches, which is how I'd like to use it, but I forgot to ask the butcher to cut it in half. It's too big as is for my slow cooker once all the other ingredients are in.

How can I cut in in half at home? I don't have any power tools or a cleaver. Just a normal chef's knife. Is there an easy way to do this?

Thanks for any help!

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Jazzlike-Head494 on 2023-09-26 23:58:15.

I am not a chef, but I would like to nominate a chef for an award this year when the application opens. Has anyone done this before? Writing is not something I do well, but you can make a short audio or video. Does anyone have examples or can offer any advice on this process? I know applying is still a longshot, but ya never know.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/RebelWithoutAClue on 2023-09-26 23:04:41.

We're all excited to talk to Josh Niland, so to start things off we're collecting questions early to help those with time zone and other scheduling issues. Also, we'd like to prioritize a shortlist of these questions, ranked by YOUR upvotes, to present to Josh so he can more easily hit the stuff which we've shown the strongest interest in.

In order to keep this list working, it'd help us greatly if everyone could page down all of the questions and give them a real think. We appreciate that's not how Reddit comment sections are often read, but it'll help us a lot if you could upvote a question that someone else has already posted instead of us accumulating a heap of duplicate questions which would basically split votes.

If you think a question could be slightly changed, comment in the thread of that question.

We'll go through the ad hoc list and make a clean shortlist of these questions to present to Josh. He's a very busy guy so we're trying to do our best to give him a good start to his AMA before the Reddit firehose torrent of questions starts up.

It's awesome that our avid interests in the preparation of fish can cross paths so we hope to make the most of it for everyone involved.

To learn more about our upcoming AMA:

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/AManWithOneHand on 2023-09-26 22:51:14.

So my work is doing a potluck, less than ten people. I was late to sign up so I can't do my normal plates and napkins cop out. The main dish is north carolina style bbq pulled pork and we have people bringing potato salad, chips, buns, drinks, and a pumpkin cheesecake. I'm much more of a baker but feel like another dessert isn't a good choice. I also know that coleslaw is normally paired with bbq but I can't stand that nastiness so I have no clue what to make. I thought pasta salad but I've never made it and don't know if it would make sense. I just remember my mom making it for family get togethers a lot

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/tinpanalleypics on 2023-09-26 21:45:25.

We're just trying to do some conversions for yeast from fresh to dry (active or instant) and it seems a lot of sites contradict each other. We need a definitive conversion from fresh yeast to both active dry and instant. Fresh is just too hard to maintain at the volumes we use it so we have to rely on packets. But so many different sites have different calculations.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Cheap_Sheepherder327 on 2023-09-26 20:15:30.

You know what I am talking about. The pizza crust that has pockets of air in it that's soft enough but still crunchy on the outside.

All of my crusts so far have been dense and hard. I really don't get it. What should I be doing?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/almightytuna on 2023-09-26 20:09:05.

As I understand it, hot fill hold involves cooking a product, a bbq sauce <4.6pH for argument’s sake, in a stock pot over a stove to 180F+ and then filling a bottle, inverting it for a period of time determined by temp to sterilize the headspace and inner cap, and leaving the sauce safely sealed inside thanks to thermally activated glue on the cap seal’s edges.

My local process authority reviewer, and FDA regs, assert that HFH and steam jacketed kettle processing are distinctly separate methods. If I’m using an SJK to heat the same sauce to 180+ and immediately filling a bottle with said product a la HFH, how is that significantly different than HFH with a stockpot on a range? Is there a different sterile bottle filling technique associated with using an SJK to cook the sauce?

Hope the flair is correct, took a 50/50 shot between food science and equipment.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/luckycloves04 on 2023-09-26 19:49:23.

I ordered some Knorr chicken bouillon cubes because I didn't feel like making broth or a seasoning mix. Thought they would be an okay choice in a pinch. When I smelled the box, it was ridiculously pungent. I opened it and smelled a cube itself and the chicken scent started to unfold, but the weird 'cheesy' smell was still there. Is that normal? I've never used bouillon before.

Closest I've gotten was seasoning from ramen. Haven't had any in a while though, so I don't remember what it smells like. The expiration date is set in 2024.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/TribalHorse88 on 2023-09-26 05:04:28.

I know dipping into warm glaze and chocolate will coat and harden around the surface of the donut and cookie but will room temp.work too?

The cafe I work at wants to do custom on the spot cookies and donuts thing for an event and I won't have any way to get a heated display marie bain or warmer setup in the space (no outlets in the area)

So would dipping at room temps work to allow it to still harden like normal on a donut/cookie when allowed to sit a bit?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/exstaticj on 2023-09-26 13:10:07.

If yes, how do I properly do this?

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/NegatiVelocity on 2023-09-26 04:34:26.

I was watching a cooking video where the cook put a layer of mustard on some ribs and then spread the spice on them. People in the comments were angry about the mustard, but the uploader said that mustard loses its flavor in the heat, and was basically just using it as a "glue" to keep the spices on. Is that true or BS?

For context it was regular Heinz mustard.