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Human: Should I put milk in scrambled eggs and omelettes? Currently I add a tiny bit of water, this seems to improve the fluffiness. Assistant: As Jaques Pepin says, "One ees not better than the other, they are just different types". http://www.youtube.com/watch?v=57afEWn-QDg	Human: Should I put milk in scrambled eggs and omelettes? Currently I add a tiny bit of water, this seems to improve the fluffiness. Assistant: Water makes them fluffier than milk does, but I think milk adds something to the taste.
Human: Have any of you ever made syrup from tree sap? Is it possible to mix two saps together to make a syrup? (e.g birch and sycamore) Assistant: Yes. Be advised that you will need to boul away 80 gallons of sap to get one gallon of syrup. With sugar maples it is 40 gallons.	Human: Have any of you ever made syrup from tree sap? Is it possible to mix two saps together to make a syrup? (e.g birch and sycamore) Assistant: It it possible to mix different saps to make a hybrid syrup. This site suggests mixing sycamore sap with birch, maple or hickory sap.
Human: Why do recipes call for medium-high or high heat on a non-stick pan? Everything I've read (and experienced first-hand) is that non-stick pans get damaged on high heat and the absolute maximum heat they should be used with is medium. Why do I see so many recipes calling for high heats on nonstick pans if it'l...	Human: Why do recipes call for medium-high or high heat on a non-stick pan? Everything I've read (and experienced first-hand) is that non-stick pans get damaged on high heat and the absolute maximum heat they should be used with is medium. Why do I see so many recipes calling for high heats on nonstick pans if it'l...
Human: Is it possible to buy real Kobe Beef in the United States? I hear that only a select few restaurants in the US can buy Kobe Beef but is it possible to order it yourself? I want to make some for a few special friends of mine Assistant: Yes. I recently purchased real Kobe tenderloin from a butcher in Northern C...	Human: Is it possible to buy real Kobe Beef in the United States? I hear that only a select few restaurants in the US can buy Kobe Beef but is it possible to order it yourself? I want to make some for a few special friends of mine Assistant: I remember reading on Bon Appetit that there were only 9 restaurants at the...
Human: How does cooking large batches of food, say 50 liters of spaghetti sauce Bolognese (ragu), differ from cooking the same recipe for 4 persons? Do you just multiply the original recipe, or do you have to adjust seasoning and herbs and stuff in another way? Assistant: It depends on how you’re cooking it. If you’...	Human: How does cooking large batches of food, say 50 liters of spaghetti sauce Bolognese (ragu), differ from cooking the same recipe for 4 persons? Do you just multiply the original recipe, or do you have to adjust seasoning and herbs and stuff in another way? Assistant: Salt. A lot more salt.
Human: Carne Asada for 5, how big of a steak will I need? Also what's that wonderful white shredded cheese that most taco trucks serve on their tacos? Thanks! Assistant: As far as the cheese, there's queso fresco, which kinda looks like feta cheese; Oaxaca, similar to mozzarella; Cotija is shredded and salty; and cr...	Human: Carne Asada for 5, how big of a steak will I need? Also what's that wonderful white shredded cheese that most taco trucks serve on their tacos? Thanks! Assistant: This depends. Will there be sides? Are y'all big eaters? 6-8oz of protein is a pretty standard portion. This amounts to 3-4 tacos. With rice and b...
Human: Weekly Discussion - Best Worst Food What are your favorite cheap, trashy, really-bad-for-you dishes to make? And since you're accomplished cooks, what do you do to make it just a little bit tastier? Assistant: noodles, butter, kraft parm (important), salt, pepper. any other directions are directly related to...	Human: Weekly Discussion - Best Worst Food What are your favorite cheap, trashy, really-bad-for-you dishes to make? And since you're accomplished cooks, what do you do to make it just a little bit tastier? Assistant: Sushi rice and spam
Human: Best racks- two purpose, if possible: cooling baked goods and sitting in a sheet pan for other reasons (roasts, aging, etc). My ex bought some PERFECT racks that did both of the above with aplomb. They weren’t fancy, but they were robust, were of flattened steel coated with an effective non-stick coating (blac...	Human: Best racks- two purpose, if possible: cooling baked goods and sitting in a sheet pan for other reasons (roasts, aging, etc). My ex bought some PERFECT racks that did both of the above with aplomb. They weren’t fancy, but they were robust, were of flattened steel coated with an effective non-stick coating (blac...
Human: Why should I place eggs into the cold water while making boiled eggs? Why can't I start with pre-boiled hot water? Assistant: You can. No matter how you want to boil your eggs someone has already done it and written a blog post about it explaining why it's the best way.	Human: Why should I place eggs into the cold water while making boiled eggs? Why can't I start with pre-boiled hot water? Assistant: 1. cracking 2. try gently dropping an egg into boiling water. As soon as your fingers get near the water you're going to drop it leading to 1
Human: I bought a used steamer set that includes a bowl. What is the purpose of the bowl? Images here. I bought a steamer set at a flea market and part of the set was this bowl. What is its main purpose? It could be used for melting chocolate I suppose, but that seems pretty niche. It has a lip/rim halfway up so th...	Human: I bought a used steamer set that includes a bowl. What is the purpose of the bowl? Images here. I bought a steamer set at a flea market and part of the set was this bowl. What is its main purpose? It could be used for melting chocolate I suppose, but that seems pretty niche. It has a lip/rim halfway up so th...
Human: What's the big deal with duck fat? I keep seeing it places- from french fries to steaks (especially on reddit). Is this a new trend or am I just starting to notice it now for some reason? I've never used it personally, so what's the big advantage (is there one?) Flavor? Smoke point? Health benefits? Or is this...	Human: What's the big deal with duck fat? I keep seeing it places- from french fries to steaks (especially on reddit). Is this a new trend or am I just starting to notice it now for some reason? I've never used it personally, so what's the big advantage (is there one?) Flavor? Smoke point? Health benefits? Or is this...
Human: Is there a time to use oil vs. butter in a roux? I understand that roux is just fat + flour cooked down. I've only ever made roux with butter though and recently saw a recipe use vegetable oil. Does it ever matter which to use? Also what would be the best oil to use in a roux? Assistant: I worked for this Caj...	Human: Is there a time to use oil vs. butter in a roux? I understand that roux is just fat + flour cooked down. I've only ever made roux with butter though and recently saw a recipe use vegetable oil. Does it ever matter which to use? Also what would be the best oil to use in a roux? Assistant: From experience I don...
Human: Peppermint frosting for chocolate gluten-free cupcakes: use peppermint oil OR peppermint candies? Full disclosure: I hate peppermint and I'm not making these for me. I'm bringing a gluten-free dessert to a family dinner and will be making a dessert requested by others. Final product: gluten free chocolate cup...	Human: Peppermint frosting for chocolate gluten-free cupcakes: use peppermint oil OR peppermint candies? Full disclosure: I hate peppermint and I'm not making these for me. I'm bringing a gluten-free dessert to a family dinner and will be making a dessert requested by others. Final product: gluten free chocolate cup...
Human: Tried making Salted Pumpkin Caramels, ended up with the hardest substance known to man. Any way to salvage/tips for the future? Hey guys, I tried making this recipe last night, but without a candy thermometer (I didn't even realise they were a thing) and maybe have over cooked it a little after reading the co...	Human: Tried making Salted Pumpkin Caramels, ended up with the hardest substance known to man. Any way to salvage/tips for the future? Hey guys, I tried making this recipe last night, but without a candy thermometer (I didn't even realise they were a thing) and maybe have over cooked it a little after reading the co...
Human: I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning? Assistant: Don't defrost. * Get a large heavy knife (meat cleaver) and chop it up while frozen. * Wrap portions individually so they don't stick together. * Put it back into the fr...	Human: I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning? Assistant: What I would do is defrost it all, cook it, then freeze it like that. You avoid a lot of the problems with fishy smell and bacterial growth that way. Whenever I defrost too m...
Human: I was given a couple "chocolate habeneros" and "yellow reapers." Any suggestions for a dude that doesn't have a death wish? Are they just a novelty? Do I even attempt to cook with them? Assistant: Jamaican Hot Chocolates? They are great in a homemade bbq sauce (because of their natural smokiness) and aromat...	Human: I was given a couple "chocolate habeneros" and "yellow reapers." Any suggestions for a dude that doesn't have a death wish? Are they just a novelty? Do I even attempt to cook with them? Assistant: Give them back.
Human: Need help figuring out why my Saag Paneer was extremely bitter Need help figuring out why my Saag Paneer was extremely bitter Hello! I made Saag Paneer last night using this recipe but it turned out REALLY bitter and I want to understand what could have caused it. I followed the recipe to the letter but I di...	Human: Need help figuring out why my Saag Paneer was extremely bitter Need help figuring out why my Saag Paneer was extremely bitter Hello! I made Saag Paneer last night using this recipe but it turned out REALLY bitter and I want to understand what could have caused it. I followed the recipe to the letter but I di...
Human: How much time and at what temp should I reheat a hotel pan full of chili in the oven? I have two 3" deep disposable hotel pans full of chili that I'm going to reheat for a party. The chili fills the pans about 2- 2 1/2" deep. The pans are covered and I want to reheat them in the oven, and I won't be stirring t...	Human: How much time and at what temp should I reheat a hotel pan full of chili in the oven? I have two 3" deep disposable hotel pans full of chili that I'm going to reheat for a party. The chili fills the pans about 2- 2 1/2" deep. The pans are covered and I want to reheat them in the oven, and I won't be stirring t...
Human: The Eigth Annual /r/AskCulinary Thanksgiving Talk Got Thanksgiving cooking questions? Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? r/AskCulinary is here to...	Human: The Eigth Annual /r/AskCulinary Thanksgiving Talk Got Thanksgiving cooking questions? Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? r/AskCulinary is here to...
Human: Thanksgiving prep post It's almost Thanksgiving and that means we're gearing up to help you with all your Thanksgiving issues and questions. Need a Turkey brine? Want to know someone else favorite pumpkin pie recipe (hint it's a boozy chiffon pie and it's amazing)? Got questions about what can be made ahead...	Human: Thanksgiving prep post It's almost Thanksgiving and that means we're gearing up to help you with all your Thanksgiving issues and questions. Need a Turkey brine? Want to know someone else favorite pumpkin pie recipe (hint it's a boozy chiffon pie and it's amazing)? Got questions about what can be made ahead...
Human: Annual Thanksgiving Discussion It's almost Thanksgiving and that means we're gearing up to help you with all your Thanksgiving issues and questions. Need a Turkey brine? Want to know someone else favorite pumpkin pie recipe (hint it's a boozy chiffon pie and it's amazing)? Got questions about what can be ma...	Human: Annual Thanksgiving Discussion It's almost Thanksgiving and that means we're gearing up to help you with all your Thanksgiving issues and questions. Need a Turkey brine? Want to know someone else favorite pumpkin pie recipe (hint it's a boozy chiffon pie and it's amazing)? Got questions about what can be ma...
Human: Ground/minced beef smells normal raw, but bad kinda like poop while cooking Is this normal? I used onions garlic and olive oil to brown it and then the bad smell / poop smell start to develop. Is this safe to eat? Never hapened before when cooking. Assistant: Poop usually comes from sulfur compounds, and oni...	Human: Ground/minced beef smells normal raw, but bad kinda like poop while cooking Is this normal? I used onions garlic and olive oil to brown it and then the bad smell / poop smell start to develop. Is this safe to eat? Never hapened before when cooking. Assistant: That’s so weird?! Did you burn your garlic by cha...
Human: Can I freeze whipping cream to later use it to make whipped cream? Would the whipping cream’s integrity be compromised if I freeze it? Assistant: Healthcare kitchen manager her. I buy un whipped whipping cream frozen to be thawed and whipped later. Comes that way from the distributor. Also, I know this same d...	Human: Can I freeze whipping cream to later use it to make whipped cream? Would the whipping cream’s integrity be compromised if I freeze it? Assistant: ... try it and report back to us!
Human: Cheese sauce - How do I not get it to be gritty? I am competent enough in the kitchen but the one issue I have is making velvety smooth cheese sauces whether it be for mac and cheese or for appetizers. They always come out gritty. I assume it’s because I cooked it at too high of a heat but with some recipes an...	Human: Cheese sauce - How do I not get it to be gritty? I am competent enough in the kitchen but the one issue I have is making velvety smooth cheese sauces whether it be for mac and cheese or for appetizers. They always come out gritty. I assume it’s because I cooked it at too high of a heat but with some recipes an...
Human: Maple Syrup I own a restaurant and serve a fried chicken and waffle sandwich with real maple syrup. I've had complaints that the Maple Syrup is too thin and asking if I could possibly thicken it so it adheres better to the waffle. How could I do that? Would I even want to do that? Are people so used to the f...	Human: Maple Syrup I own a restaurant and serve a fried chicken and waffle sandwich with real maple syrup. I've had complaints that the Maple Syrup is too thin and asking if I could possibly thicken it so it adheres better to the waffle. How could I do that? Would I even want to do that? Are people so used to the f...
Human: I cook chicken thighs a lot, really slow, cast-iron, to render the fat, I'm just curious what is the most effective way to do it at a larger scale, say for a restaurant? Don't get all, "Don't even think about getting into a restaurant bro, you need years of experience" (i have 20) or "Oh this guy cooks chicken...	Human: I cook chicken thighs a lot, really slow, cast-iron, to render the fat, I'm just curious what is the most effective way to do it at a larger scale, say for a restaurant? Don't get all, "Don't even think about getting into a restaurant bro, you need years of experience" (i have 20) or "Oh this guy cooks chicken...
Human: How often to change utensils when cooking raw meat? For example if I’m cooking chicken in a skillet with utensils or tongs, and I use this to transfer the raw chicken to the skillet, flip it once, and take it out, should I change my utensils after it touches the raw chicken? Assistant: I let my tongs get hot ...	Human: How often to change utensils when cooking raw meat? For example if I’m cooking chicken in a skillet with utensils or tongs, and I use this to transfer the raw chicken to the skillet, flip it once, and take it out, should I change my utensils after it touches the raw chicken? Assistant: I wouldn’t bother, but ...
Human: Frozen Rib-eye/Entrecôte. Defrost or not. Got this 1½ kg frozen rib-eye that I want to cook. But every time I defrost meat and cook it, I think it tastes funny. The quality of the meat is good. I defrost slowly in the fridge, usually for 2 days. I don't overcook it, always using a thermometer/probe. So I'm sor...	Human: Frozen Rib-eye/Entrecôte. Defrost or not. Got this 1½ kg frozen rib-eye that I want to cook. But every time I defrost meat and cook it, I think it tastes funny. The quality of the meat is good. I defrost slowly in the fridge, usually for 2 days. I don't overcook it, always using a thermometer/probe. So I'm sor...
Human: Is there any benefit to straining eggs for a quiche? I'm making a big batch of quiches today, and I was curious if it was worth the effort to take the extra step of straining the eggs after whipping. Assistant: For a quiche? nah. for a flan? absolutely. The little bits of stuff in the egg will add a bit o...	Human: Is there any benefit to straining eggs for a quiche? I'm making a big batch of quiches today, and I was curious if it was worth the effort to take the extra step of straining the eggs after whipping. Assistant: The eggs will have a consistent color throughout and more importantly I would have peace of mind th...
Human: Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn’t the water just going to flash off quick once it gets into heat anyways? I’ve heard it can matter with things like beef and pork, but I don’t really cook with those. Assistant: Maillard reaction (browning of...	Human: Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn’t the water just going to flash off quick once it gets into heat anyways? I’ve heard it can matter with things like beef and pork, but I don’t really cook with those. Assistant: All about color and crispness....
Human: Is there a point to getting a wok if you only have access to electric and/or induction ranges? Or should I stick to a carbon steel skillet? Just wondering if gas is necessary to benefit from a carbon steel wok over a skillet, or if the wok itself would provide benefits over skillets even without gas burners. ...	Human: Is there a point to getting a wok if you only have access to electric and/or induction ranges? Or should I stick to a carbon steel skillet? Just wondering if gas is necessary to benefit from a carbon steel wok over a skillet, or if the wok itself would provide benefits over skillets even without gas burners. ...
Human: When mixing a waffle batter, how do you tell that you mixed it to perfection? How do you avoid overmixing? I’m trying to learn how to not overmix the batter and I’m unsure on how to discern the difference between undermixing, just right, and over mixing. Pls help. Assistant: Separate your eggs into yolks and ...	Human: When mixing a waffle batter, how do you tell that you mixed it to perfection? How do you avoid overmixing? I’m trying to learn how to not overmix the batter and I’m unsure on how to discern the difference between undermixing, just right, and over mixing. Pls help. Assistant: Is this only important with homema...
Human: Whole chicken in chicken noodle soup I really enjoy cooking my chicken noodle soup with a whole chicken, bones and all. I find it much more hearty and delicious. I am getting tired of fishing for bones at the bottom of my crockpot… is there a culinary fine mesh like material i can wrap around the chicken so th...	Human: Whole chicken in chicken noodle soup I really enjoy cooking my chicken noodle soup with a whole chicken, bones and all. I find it much more hearty and delicious. I am getting tired of fishing for bones at the bottom of my crockpot… is there a culinary fine mesh like material i can wrap around the chicken so th...
Human: Trying a recipe written by a British guy, what the hell is a "small amount of seasoning" when he's not talking about any specific spices? S&P? Here is the recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/the-real-mushroom-soup Looks delicious and is exactly what I'm in the mood for, but the way t...	Human: Trying a recipe written by a British guy, what the hell is a "small amount of seasoning" when he's not talking about any specific spices? S&P? Here is the recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/the-real-mushroom-soup Looks delicious and is exactly what I'm in the mood for, but the way t...
Human: Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year. Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has y...	Human: Weekly Discussion - Holiday Traditions Before we get bogged back down in the details of making the holiday dinner, let's talk more generally about what we cook and eat this time of year. Does your family have a Christmas Goose like the Cratchit family, or roast beast like the Who's? What about desserts? has y...
Human: What is the white stuff on my Kombu? I thought it was mold but when I looked it up I saw many people saying various other things here's the image:https://www.seriouseats.com/thmb/mGfeVZwuNDnLAvknXlkTH0eqqW4=/1500x0/filters:no\_upscale():max\_bytes(150000):strip\_icc()/\_\_opt\_\_aboutcom\_\_coeus\_\_resources...	Human: What is the white stuff on my Kombu? I thought it was mold but when I looked it up I saw many people saying various other things here's the image:https://www.seriouseats.com/thmb/mGfeVZwuNDnLAvknXlkTH0eqqW4=/1500x0/filters:no\_upscale():max\_bytes(150000):strip\_icc()/\_\_opt\_\_aboutcom\_\_coeus\_\_resources...
Human: I confused soaking overnight with soaking 24 hours (garbanzo beans) are they still ok? 5 lbs, soaked them unrefridgerated, in a house that's probably 80 degrees Assistant: I just ate a delicious mayonnaisy lobster roll that sat in a 100 degree car for two hours. Your chickpeas are fine.	Human: I confused soaking overnight with soaking 24 hours (garbanzo beans) are they still ok? 5 lbs, soaked them unrefridgerated, in a house that's probably 80 degrees Assistant: Rinse them before cooking, they'll be fine safety-wise.
Human: Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over? Assistant: I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in ...	Human: Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over? Assistant: My wife got me a simple (but strong) stainless steel Cuisinart roasting pan. Used it on Xmas night to roast my first goose. Went over great. Looks beauti...
Human: Is it better to take cooking classes at community college or Sur la table? Not looking to get a degree or anything. Just want good training from qualified people. Assistant: Pro chef, and former SLT PT instructor here: No question that the better education is at a community college unless their instructor is ...	Human: Is it better to take cooking classes at community college or Sur la table? Not looking to get a degree or anything. Just want good training from qualified people. Assistant: I don't know sur la table but to me it would depend on how they teach. Some are all lecture/demos and others are hands on in the kitche...
Human: How long can I keep "overnight oats" in the fridge (oats + water only in container)? I usually put a couple containers of steel cut oats (Bob's Red Mill) and some water in the fridge to pop out and heat up for convenience. How long is it okay to keep them in the fridge, because I have had a couple times now wh...	Human: How long can I keep "overnight oats" in the fridge (oats + water only in container)? I usually put a couple containers of steel cut oats (Bob's Red Mill) and some water in the fridge to pop out and heat up for convenience. How long is it okay to keep them in the fridge, because I have had a couple times now wh...