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Human: Aligot; the French cheese potatoes fit for the gods. Why can I not get this right? If you don't know, aligot (Ahl-ee-goh) is a French comfort food cheesy potato dish. I first had it in Toulouse during their winter festival. I can only describe it as "the way cartoon cheese on pizza looks, but in real life", an...	Human: Aligot; the French cheese potatoes fit for the gods. Why can I not get this right? If you don't know, aligot (Ahl-ee-goh) is a French comfort food cheesy potato dish. I first had it in Toulouse during their winter festival. I can only describe it as "the way cartoon cheese on pizza looks, but in real life", an...
Human: Why is white pepper more commonly pre-ground in Asia compared to black pepper? I notice that in most households and restaurants in Asia (am Taiwanese myself), white pepper, a staple spice in Chinese cooking, comes pre-ground, comapred to black pepper, which is almost ground right before use. Is it a cultural t...	Human: Why is white pepper more commonly pre-ground in Asia compared to black pepper? I notice that in most households and restaurants in Asia (am Taiwanese myself), white pepper, a staple spice in Chinese cooking, comes pre-ground, comapred to black pepper, which is almost ground right before use. Is it a cultural t...
Human: I accidentally used Chinese “nutmeg” (草果) in my eggnog. I bought a pack labeled NUTMEG 草果 at a Chinese grocery store, which externally look like whole nutmeg seeds. However the inside is more crumbly than I expected, and when I looked up the characters it appears to actually be Lanxangia tsaoko. Wikipedia say...	Human: I accidentally used Chinese “nutmeg” (草果) in my eggnog. I bought a pack labeled NUTMEG 草果 at a Chinese grocery store, which externally look like whole nutmeg seeds. However the inside is more crumbly than I expected, and when I looked up the characters it appears to actually be Lanxangia tsaoko. Wikipedia say...
Human: What are some often-forgotten kitchen rules to teach to children who are learning to cook? I was baking cookies with my 11 year old niece, and she went to take them out. Then she started screaming because she had burned her hand because she used a wet rag to pull the baking sheet out. I of course know never t...	Human: What are some often-forgotten kitchen rules to teach to children who are learning to cook? I was baking cookies with my 11 year old niece, and she went to take them out. Then she started screaming because she had burned her hand because she used a wet rag to pull the baking sheet out. I of course know never t...
Human: Is mixing spices before putting them on the food better than just sprinkling them one by one? When cooking for eg. meat I put all of the spices I intend on using in a tiny jar and give them a good shake, then I pour it over the meat. I think that way the spices are evenly spread out, but my mom thinks it's red...	Human: Is mixing spices before putting them on the food better than just sprinkling them one by one? When cooking for eg. meat I put all of the spices I intend on using in a tiny jar and give them a good shake, then I pour it over the meat. I think that way the spices are evenly spread out, but my mom thinks it's red...
Human: Is it possible to cook cranberries down in a way that results in a glaze-like syrup I could drizzle on a salad? No matter what I Google, all my results come back as holiday cranberry sauce. I realize I might need to add something sweet during the process. Sorry, I hope this isn’t going against the “no recipe r...	Human: Is it possible to cook cranberries down in a way that results in a glaze-like syrup I could drizzle on a salad? No matter what I Google, all my results come back as holiday cranberry sauce. I realize I might need to add something sweet during the process. Sorry, I hope this isn’t going against the “no recipe r...
Human: How to become a better cook after the advanced hobbyist stage Cooking is my main hobby. I read recipe books, often cover to cover, and try to cook the recipes that seem most challenging or novel to me, I bake my own sourdough bread, I watch tutorials on cooking techniques and, eg, how to break down whole fish ...	Human: How to become a better cook after the advanced hobbyist stage Cooking is my main hobby. I read recipe books, often cover to cover, and try to cook the recipes that seem most challenging or novel to me, I bake my own sourdough bread, I watch tutorials on cooking techniques and, eg, how to break down whole fish ...
Human: Upgrading Soy Sauce I love soy sauce. I cook with it often, and I splash it on almost anything with impunity. I’m fond of Kikkomon, but I’m guessing there are far more authentic and traditional brands that have different notes or more subtle flavors. Are there any brands that can be recommended to up my soy ...	Human: Upgrading Soy Sauce I love soy sauce. I cook with it often, and I splash it on almost anything with impunity. I’m fond of Kikkomon, but I’m guessing there are far more authentic and traditional brands that have different notes or more subtle flavors. Are there any brands that can be recommended to up my soy ...
Human: My prime rib “expires” on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won’t really do m...	Human: My prime rib “expires” on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won’t really do m...
Human: Why is yeast an ingredient in flat foods (ex: Saltine Crackers, waffer cookies, BBQ potato chips)? I thought yeast was just used to make food fluffy. Assistant: Crackers and wafers aren’t solid, tgey have flakes, thats why they are light, without yest theyd be hard and dense like matza	Human: Why is yeast an ingredient in flat foods (ex: Saltine Crackers, waffer cookies, BBQ potato chips)? I thought yeast was just used to make food fluffy. Assistant: There are many different kinds of yeasts, and you can extract msg-like flavor enhancers from some of them.
Human: Americans / Mexican Americans of Reddit, any recommendations for a good / authentic Mexican cookbook and / or youtube channel? (FYI english speaking) Assistant: I strongly recommend "Truly Mexican", by Roberto Santibáñez. It covers not only recipes but also general cooking techniques in Mexican cuisine. M...	Human: Americans / Mexican Americans of Reddit, any recommendations for a good / authentic Mexican cookbook and / or youtube channel? (FYI english speaking) Assistant: Ricks are some of the best. He tries to be authentic as possible but also includes many cheats in his recipes, since it can be hard to get authentic ...
Human: Every Japanese steakhouse's dressing You know the stuff. Orangey milky ginger dressing. So so good. Poured over iceberg lettuce, one cucumber, maybe a radish slice and sometimes a carrot slice. It's like the Japanese version of every pizza place salad ever. But the dressing. I have looked everywhere. Tried a...	Human: Every Japanese steakhouse's dressing You know the stuff. Orangey milky ginger dressing. So so good. Poured over iceberg lettuce, one cucumber, maybe a radish slice and sometimes a carrot slice. It's like the Japanese version of every pizza place salad ever. But the dressing. I have looked everywhere. Tried a...
Human: What is the term for a small, complimentary pastry/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help! Assistant: Fortune cookie 🥠 duh	Human: What is the term for a small, complimentary pastry/treat given at the end of a meal for diners to take home? Looked it up and came up with 'entremet' but I'm certain this is not the term I am looking for. Thanks for the help! Assistant: Does anyone know if there's a name for a similar concept where they give ...
Human: Has anyone noticed that crushing garlic into a paste in a mortar and pestle, vs mincing/grating it, it becomes incredibly mild and sweet to the point of being usable as a spread? Is this a known thing or just in my head? Are there uses of an M&P like this for other ingredients? I was making baba ganoush last n...	Human: Has anyone noticed that crushing garlic into a paste in a mortar and pestle, vs mincing/grating it, it becomes incredibly mild and sweet to the point of being usable as a spread? Is this a known thing or just in my head? Are there uses of an M&P like this for other ingredients? I was making baba ganoush last n...
Human: Do you reuse oil after deep frying ? If yes, please share how. Assistant: You've got all the answers you need but I'll add this link which explains what happens to oil as it is re-used. At first, used oil will actually improve your frying. After awhile though, it can break down too much: https://www.seriousea...	Human: Do you reuse oil after deep frying ? If yes, please share how. Assistant: I filter and store, and only really use a my rotary fryer. If I’m doing roast potatoes, I’ll chick a glug in as I’ve only ever cooked polenta fries which a little herby. So by the time I want to DFF again, the oil is almost gone so I ha...
Human: Need help with this Soy Sauce Hey guys, I was in Japan last year and it totally blew my mind how good the food is. While tasting all different kinds of dishes I also did a bit of shopping and for me it was fascinating how many kinds of soy sauce there are. So I found this little soy sauce shop in Kyoto and wh...	Human: Need help with this Soy Sauce Hey guys, I was in Japan last year and it totally blew my mind how good the food is. While tasting all different kinds of dishes I also did a bit of shopping and for me it was fascinating how many kinds of soy sauce there are. So I found this little soy sauce shop in Kyoto and wh...
Human: would it go well if you replaced the water in a bread recipe with chicken stock? or like, added powdered bouillon to the dough? do we think that would taste good? like those nabisco chicken in a biskit snacks? or would it just be terrible? Assistant: Bread is so cheap and easy to make this is the kind of thin...	Human: would it go well if you replaced the water in a bread recipe with chicken stock? or like, added powdered bouillon to the dough? do we think that would taste good? like those nabisco chicken in a biskit snacks? or would it just be terrible? Assistant: yes! it delicious but goes bad quickly Paul Prudhome had a...
Human: Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove? Assistant: It would be wrong to consider the two to be absolutely interchangeable, but I can't think of a single dish that would be ruined by the substitution.	Human: Can I substitute garlic powder for a garlic clove? If so, how much powder would I use as a substitute for one clove? Assistant: They aren't equivalent. When I think of substituting, I think of substituting one kind of citrus for another. Lime juice is a substitute for lemon juice, because they are mostly the ...
Human: Did I just ruin this cast iron skillet before ever using it? I bought a pre-seasoned Lodge cast iron skillet. I briefly searched online for any tips or need-to-knows before first use of a cast iron skillet. One article I found suggested added a layer of seasoning anyways before first use just for good measure....	Human: Did I just ruin this cast iron skillet before ever using it? I bought a pre-seasoned Lodge cast iron skillet. I briefly searched online for any tips or need-to-knows before first use of a cast iron skillet. One article I found suggested added a layer of seasoning anyways before first use just for good measure....
Human: Searching for a video explaining why blemished fruits and vegetables are safe to eat. I teach science-driven cooking to teens and tweens. I've noticed in my in-person classes that the students have an extreme aversion to blemished produce. Almost phobia level. I've explained what bruising is, demonstrated how ...	Human: Searching for a video explaining why blemished fruits and vegetables are safe to eat. I teach science-driven cooking to teens and tweens. I've noticed in my in-person classes that the students have an extreme aversion to blemished produce. Almost phobia level. I've explained what bruising is, demonstrated how ...
Human: Restaurant Rice? When I go to Japanese restaurants, their rice is somehow yummier than what I can cook! I got a simple rice cooker which does a decent job (better than stove top) but not quite the same. I asked for rice cooking tips once and they said to wash the rice before cooking. I do wash the rice, whi...	Human: Restaurant Rice? When I go to Japanese restaurants, their rice is somehow yummier than what I can cook! I got a simple rice cooker which does a decent job (better than stove top) but not quite the same. I asked for rice cooking tips once and they said to wash the rice before cooking. I do wash the rice, whi...
Human: How do you get quicker with knife skills? I’ve decided that I’m trying to come out of quarantine with as much cooking skills as I can learn. I have all different types of knives and a knife sharpener but I just cannot get myself to dice/slice quickly. Is it practice makes perfect or just losing the fear that y...	Human: How do you get quicker with knife skills? I’ve decided that I’m trying to come out of quarantine with as much cooking skills as I can learn. I have all different types of knives and a knife sharpener but I just cannot get myself to dice/slice quickly. Is it practice makes perfect or just losing the fear that y...
Human: Help me identify this delicious mystery Thai spice blend! So I recently went to Fish Cheeks in NYC, a Thai restaurant where they make an incredible chicken wing tossed in a sweet, salty and sour spice blend powder. The server told us that the chef was inspired by a similar seasoning blend that you might find a...	Human: Help me identify this delicious mystery Thai spice blend! So I recently went to Fish Cheeks in NYC, a Thai restaurant where they make an incredible chicken wing tossed in a sweet, salty and sour spice blend powder. The server told us that the chef was inspired by a similar seasoning blend that you might find a...
Human: Cooking food for people with loss of smell? Sorry, a bit of an open ended question. My wife and I both lost\* our sense of smell from covid. I don’t want to be to dramatic about it as it’s not like we’re dying or on a ventilator or anything but it’s surprisingly detrimental to our mental health to have nothing...	Human: Cooking food for people with loss of smell? Sorry, a bit of an open ended question. My wife and I both lost\* our sense of smell from covid. I don’t want to be to dramatic about it as it’s not like we’re dying or on a ventilator or anything but it’s surprisingly detrimental to our mental health to have nothing...
Human: How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imag...	Human: How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imag...
Human: How do salt and alcohol get rid of gamey flavors? So I’ve got a rough idea on the alcohol, but I’m confused on why salt helps get rid of gamey flavors. Take, for example, pork from male pigs. Sometimes it’s great! Sometimes it’s got that ~off smell-taste that lets you know your cut came from a male pig. I know...	Human: How do salt and alcohol get rid of gamey flavors? So I’ve got a rough idea on the alcohol, but I’m confused on why salt helps get rid of gamey flavors. Take, for example, pork from male pigs. Sometimes it’s great! Sometimes it’s got that ~off smell-taste that lets you know your cut came from a male pig. I know...
Human: How can restaurants use excessive amounts of salt and not have their food taste overly salty? Just curious because every time I’ve over-salted a dish it’s quite noticeable and not very appetizing. Is it just a balancing act with excessive fat and sugar as well? Assistant: Restaurants balance flavors much...	Human: How can restaurants use excessive amounts of salt and not have their food taste overly salty? Just curious because every time I’ve over-salted a dish it’s quite noticeable and not very appetizing. Is it just a balancing act with excessive fat and sugar as well? Assistant: Because it’s not excessive.
Human: Is gelato in Italy just regular ice cream? In America, when we get gelato it’s usually a denser version of ice cream. On a trip to Italy I went to a famous gelato store and noticed the density was the same as regular ice cream in America. I don’t know if there’s different types there like Americans with their ...	Human: Is gelato in Italy just regular ice cream? In America, when we get gelato it’s usually a denser version of ice cream. On a trip to Italy I went to a famous gelato store and noticed the density was the same as regular ice cream in America. I don’t know if there’s different types there like Americans with their ...
Human: The cooking order of onions, garlic and vegetables. Can someone please clear this up? Im confused?! Im trying to learn how to cook for maximum caramelization and flavour without simultaneously burning my veggies. I usually saute onions for 4-5 minutes on medium high heat, add garlic, cook for 30 seconds, and ...	Human: The cooking order of onions, garlic and vegetables. Can someone please clear this up? Im confused?! Im trying to learn how to cook for maximum caramelization and flavour without simultaneously burning my veggies. I usually saute onions for 4-5 minutes on medium high heat, add garlic, cook for 30 seconds, and ...
Human: Controversial question: Pineapple/Hawaiian Pizza without “actual” pineapple? My 5 year old is on a food experimentation kick. He has been requesting unusual food combinations, and I’ve been encouraging his creativity and culinary exploration as much as I can. I don’t know where he heard about pineapple pizz...	Human: Controversial question: Pineapple/Hawaiian Pizza without “actual” pineapple? My 5 year old is on a food experimentation kick. He has been requesting unusual food combinations, and I’ve been encouraging his creativity and culinary exploration as much as I can. I don’t know where he heard about pineapple pizz...
Human: What’s the best way to ruin prime rib? I’m cooking a prime rib roast for the family this week and unfortunately, about half of the group prefers their meat well-done. I’d normally just make them something else but in this case I cannot. Can anyone explain to me how a restaurant does this? Do you slice a few ...	Human: What’s the best way to ruin prime rib? I’m cooking a prime rib roast for the family this week and unfortunately, about half of the group prefers their meat well-done. I’d normally just make them something else but in this case I cannot. Can anyone explain to me how a restaurant does this? Do you slice a few ...
Human: Why do Chefs geek out over spoons? A friend of mine is nuts for his Gray Kunz spoon, and I'm happy for him and all, but I seriously don't get it. Assistant: Because they’re our most used tool outside of a knife. Different shapes do different things better. Saucing, plating, rochers, quenelles, tasting. Differ...	Human: Why do Chefs geek out over spoons? A friend of mine is nuts for his Gray Kunz spoon, and I'm happy for him and all, but I seriously don't get it. Assistant: The only spoon I care about is my commically over sized tasting spoon and I only use that when something is really nice ..."oh I better get out the big s...
Human: How to keep a supply of Avocado that is always ready to eat How do restaurants do it? I'm hoping to have fresh avocado ever day, not when 1 of my 5 avocados are ready to eat next Tuesday. Assistant: i have an avocado tree. the tough part is: avocados wont ripen on the tree and mine are holiday avocados weigh...	Human: How to keep a supply of Avocado that is always ready to eat How do restaurants do it? I'm hoping to have fresh avocado ever day, not when 1 of my 5 avocados are ready to eat next Tuesday. Assistant: If you put them in the fridge before they’re ripe they’ll last weeks!
Human: Ways to instill depth of flavour with plant based ingredients? Hello! This is my first post here. I hope everyone is safe and well. I live in New Zealand so we’re all in lockdown so I’m trying a lot of new recipes and trying to improve my technique. I rely heavily on stock cubes (Massels) in most of my coo...	Human: Ways to instill depth of flavour with plant based ingredients? Hello! This is my first post here. I hope everyone is safe and well. I live in New Zealand so we’re all in lockdown so I’m trying a lot of new recipes and trying to improve my technique. I rely heavily on stock cubes (Massels) in most of my coo...
Human: Can you make mayo with chilli oil?? I just made chilli oil and i wonder if you can make mayo but insted of the oil usually used to make the emulsion in mayo, use chilli oil so you get a very flavorful and spicy mayo. I dont have a lot of exprience with mayo making so I dont know if such thing can work. Assis...	Human: Can you make mayo with chilli oil?? I just made chilli oil and i wonder if you can make mayo but insted of the oil usually used to make the emulsion in mayo, use chilli oil so you get a very flavorful and spicy mayo. I dont have a lot of exprience with mayo making so I dont know if such thing can work. Assis...
Human: What's a 'less is more' in cooking that most home chefs like me probably does wrong? Assistant: I would say when home cooks choose to try a "fancier" recipe and over do the expensive ingredient. Like truffle oil for example. Which I'm not even a huge fan of but because you almost never work with it it's so ea...	Human: What's a 'less is more' in cooking that most home chefs like me probably does wrong? Assistant: Sesame oil.
Human: What is the "korean spicy sauce" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https://imgur.com/hH0cqKo https://imgur.com/Dv0QMop Assistant: Cho gochujan...	Human: What is the "korean spicy sauce" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https://imgur.com/hH0cqKo https://imgur.com/Dv0QMop Assistant: Honest quest...
Human: Why do Asian cuisines tend not to use short noodles? I almost exclusively see long noodles used in Asian cuisine, but no short noodle shapes like penne, fusilli, etc. Is there a reason for this? And if there are any Asian cuisines that make use of short noodles, please do share! Assistant: It's always intere...	Human: Why do Asian cuisines tend not to use short noodles? I almost exclusively see long noodles used in Asian cuisine, but no short noodle shapes like penne, fusilli, etc. Is there a reason for this? And if there are any Asian cuisines that make use of short noodles, please do share! Assistant: Macaroni soup is a...
Human: Need help replicating a recipe, relative with autism is very upset over discontinued soup. A close family member of mine has been obsessed with a Lemon Chicken and Rice soup from Luna Grill for the past couple of years. I have googled and googled and tried various recipes, but most just use a canned broth or...	Human: Need help replicating a recipe, relative with autism is very upset over discontinued soup. A close family member of mine has been obsessed with a Lemon Chicken and Rice soup from Luna Grill for the past couple of years. I have googled and googled and tried various recipes, but most just use a canned broth or...
Human: Do I really ever have to peel carrots? Any benefit I’d be missing? Besides appearance I guess Assistant: A point not mentioned yet: carrot skins oxidize (turn brown) very quickly, more so than the inner parts. I have no idea why yet. As a professional, if I’m making a light colored sauce or carrot purée I w...	Human: Do I really ever have to peel carrots? Any benefit I’d be missing? Besides appearance I guess Assistant: I've tried not peeling them but I don't like the mouth feel