id stringlengths 5 7 | question stringlengths 33 6.65k | answers stringlengths 0 6.42k | score int64 3 2.69k |
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feet9s | Why should I rinse some of the starch from potatoes to make them crispy when starch is what makes things like General Tso chicken crispy(er) I see this for recipies like french fries or patatas bravas. Soak the potatoes to remove the excess starch. When I make fried chicken pieces for General tso they add starch to ma... | I find it interesting that some people's experience has been that potato starch acts differently from corn starch, or that it becomes sticky. I'm personally unable to eat corn starch, so I use potato starch all the time in cooking. It definitely crisps up for me when used as a breading! Interestingly enough, I also us... | 3 |
6ss88k | Place i used to work at had a daikon sauce but i cant find the recipe. It was called daikon dip and they made it inhouse, it was white to light green of color. It might have contained leek but im not 100% sure of it. All daikon sauces i find online are with soy whichwould discolour it and absolutely isnt the taste im ... | Hate to sound like the culinary simpleton here, but I just pureed a hunk of daikon and added bottled mayo, lime, a pinch of North American "wasabi" and a bit of salt. Tasty enough. | 3 |
3l7z0r | Noob here. I'm going to make chicken noodle soup with a mirepoix, chicken stock in a box, and a boiled chicken breast to be "pulled". Will it work? This is my first time so I want to keep the difficulty as low as possible........ | Yes, it will work! I would add a bay leaf, maybe some thyme or marjoram. | 3 |
xyu8s | Can you recommend to me an apron that does not strain my neck? The simple kitchen apron, which pretty much hangs, strains my neck badly and sometimes gives me a shooting pain in my left shoulder blade, almost as if it's numb. I am especially looking for something that my wife can easily imitate on the sewing machine. | Here's two suggestions. Find the cheapest apron they sell. The lower the price, the less material is actually there to weigh it down. I think we get our cheap ones from Apperts. Second, wear a collared shirt and tuck the apron strap behind the collar. This will keep it off your neck, and also really helps with chafi... | 3 |
1bdj2u | Made a pizza in a cast-iron pan, and it went ok. What variables should I tweak to make it better next time? So I followed this recipe and it turned out ok, the two big problems: * Cheese browned long before the crust was done. * A large bubble appeared under the middle of the crust. Places where I know I diverted fro... | Here's how I've done it: 1. Assemble the pizza in the pan, then place on stovetop burner 2. Turn the heat on high, leave the pan on the heat for 3 minutes 3. Transfer to a 450F oven for 13 to 15 minutes Crust comes out finished, cheese doesn't burn. | 3 |
fuabhj | Using a blender for a vinaigrette with garlic and onions, do I need to let the onions and garlic rest with the acids before blending? I'm adapting a recipe to a simple salad dressing creamy vinaigrette that includes some herbs which would require blending in addition to onions and garlic. In the recipe that I am adapt... | Personally I wouldn’t blend the onion. I would dice and incorporate by hand later. Maybe it’s just me but I find the flavor of liquefied onion really off-putting | 3 |
92sv3d | How can I always have garlic aioli on hand? I was wondering if anyone has any ideas to "beat the botulism" aspect to keeping a garlic aioli on hand? I was considering making a condiment bottles worth and then freezing it and just taking it out when I need it, but I assume it won't freeze well and will be hard to deal w... | Botulism can not survive at a pH below 4.5. Adding enough acid to keep your aioli there will work. Doing this may throw the taste off, but it will be safe in the fridge for a couple weeks. Get a pH meter and see where you start and how far you need to push your aioli towards acidity. | 3 |
pcltd | I'm a cook at a steak house. My boss just told us we all have to buy our own knives. Any suggestions on a tough, reliable chef's knife? | Its dangerous to cook alone! Here, take this! http://tinyurl.com/73lmn5r | 3 |
zto5mq | Slow roasting lamb shoulder I would like to slow roast lamb shoulder for New Years, a take on the traditional lamb leg from my family’s culture. But I wanted something more flavorful, juicier, more falling apart. I love lamb shanks so I wanted to try the shoulder. I’ve been looking at this recipe which has rave reviews... | Maybe because when you put the pot with the shoulder, they are cold and will reduce the temperature of the oven to 180 and then you will maintain this temperature through the thermostat | 3 |
yhofsl | How to adapt a recipe for additional liquid ingredient like pumpkin? I want to adapt a good recipe for chocolate cookies, but make it with pumpkin puree. So this means removing the cocoa powder (a dry ingredient) and then adding pumpkin puree (a wet ingredient) What would be the thought process for figuring out how ... | What about dried pumpkin powder? Like this one https://www.northbaytrading.com/dried-vegetables/air-dried-vegetables/air-dried-pumpkin-powder?gclid=Cj0KCQjwwfiaBhC7ARIsAGvcPe5G-P6CAdvCXdnEEE265CYB0ck5EnsjgQwuERY-1u0BNuuSUj3uTswaAoY3EALw_wcB | 3 |
fa8oy8 | Why are most beef casserole/stew recipes tomato based? I love stews and casseroles, but can't have them often due to how most of the ones I find are heavily tomato based. Every recipe I have uses at least 1 400g tin which is almost instant reflux for me. Is there an actual reason they're tomato based? Why are basic gra... | I recommend Belgian beef stew or Carbonnades de Flammande . Its beef and onion and beer based. So good. Its a pretty classic dish so you'll find everyone from Jacques Pepin with recipes. Theres a very simple braise in this article https://www.theguardian.com/lifeandstyle/2008/dec/28/nigel-slater-beer-recipes And fro... | 3 |
79m3wj | I'd like to make a pie crust that's thicker than average, is there anything I should be aware of? I would like to make this recipe (it's for a cheesecake apple pie but I'm going to use cherries) https://youtu.be/HIL4za62Vas I plan to use this recipe for the crust which, as i understand it , is a fairly standard pie... | I may be late to the party, but if you haven't already made the cake/pie, then I have a couple tips. With a thicker crust, you should probably prep and chill the dough in the pan and partially bake it, weighing down the crust with rice or beans (Inside parchment paper, so you don't get rice or beans in your crust). The... | 3 |
3cmo7y | What's the best way/seasoning to make a red curry paste hotter? I live in a small town and can only get the Thai Kitchen stuff, which is dismally mild. Also, it's for a meal I'm making tonight for friends that just showed up from out of town, to making my own curry is right out, this time around. | Buy Maesri or Mae Ploy curry paste online next time. | 3 |
7v9se6 | I want to make Pad Kee Mao but I have a fish/seafood allergy. What are the best substitutes? Hi all, Pad Kee Mao (drunken noodles) with chicken is one of my favorite dishes and I wanted to try making it at home. However, the recipe calls for fish sauce and oyster sauce, and I'm allergic to seafood. I can handle however... | Commercial vegan fish and oyster sauces are available. I don’t hear good things about them, but they might be worth a try. Otherwise, I think you can still make a reasonable approximation of the flavors and textures involved. Fish sauce will contribute saltiness, umami, and of course the signature funk. Oyster sauce w... | 3 |
5hn0z1 | Refractory stone for crispier bottom? My oven doesn't cook properly the bottom of pizzas, tarts, etc since the heat comes either from top or from behind. This results in the top of the tarts being amazing while the bottom is still a bit soggy and under cooked, so If i keep cooking the top burns.I usually need to finish... | You need a pizza steel. 10 - 12mm thick plate the size of a sheet pan. It should weigh as much as 10 kg. Soak it for an hour at the temperature you need. The stored heat will cook the bottoms nicely for you. | 3 |
6j19jv | Working on barbecue spice rubs and need help with identifying a spice. There's a good bit of barbecue rubs that have a light orange color to them. Most of my rubs I make are darker red because of the paprika. Does anyone here know what the spice that is used in the lighter color rubs are? I'm in business selling my rub... | Anatto | 3 |
w8o7qm | British whipping cream in the US? Need British whipping cream for a function. A quick search shows that it's a higher fat (48% vs typical 36% in the US). How does one accomplish that? Not looking for clotted cream which has been heated. TIA! | Mix up some mascarpone and whipping cream (Darigold makes a 40% one that’s commonly sold in grocery stores). Look up where on Instacart to see which store might carry it locally. QFC also has in store stock info on their app. You may make your own mascarpone from heavy cream and acid, and you can then add your own mas... | 3 |
wt7rze | How can I thicken whipped cream from a siphon? My wife got me a whipped cream siphon for my birthday, and I've been experimenting with some things. Yesterday I wanted to try and make spray cheese, so I heated some cream on the stove and mixed in cheese powder. Once it was chilled, I added it to the siphon. It tasted ex... | How many times did you charge the siphon? Normally you should charge it twice to get a more substantial consistency on the whipped cream. | 3 |
1ephlg | Is there any alternative for corn syrup? I wanted to try this recipe for Triple Chocolate Mousse Cake, and the recipe requires corn syrup. But I cant find corn syrup in any of the grocery stores nearby. Any alternatives?? | Can you find golden syrup? | 3 |
zbkvqt | toffee keeps separating! I have made toffee several times before and they turned out fine each time, until recently. Recipe: 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp salt. At first I tried using room temp butter and it separated quite early. I also tried using refrigerated butter, which turne... | The constant stirring is probably a big part of your problem! I had to break a generational curse (my mom cannot make toffee to save her life) and moving to minimal, ultra-gentle stirring in a consistent direction with a wooden spoon was the most important change. Just enough to keep it from burning. Also use relativel... | 3 |
1r10zx | Do I need to adapt my whole roasted chicken recipe if I'm doing four separated leg quarters instead? I use this recipe to roast whole, typically 5lb. chickens (key points: on a rack over roasting pan of mixed veg, 425 for 1.5 hr). Though I do different veggies than she says, just whatever I've got. It works great. To... | Most of your questions have been answered. Only one that sticks out for me is spacing on the rack. Spread the chicken out so there is at least 1" between pieces. You'll get more even crisping of the skin. Crowded pieces will steam each other so only the tops of the skin get crisped. You see the same issue in whole chic... | 3 |
ek982j | 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 (black in colo... | I got a 2 pack of nordicware half sheet pans that came with a matching rack like this at Costco before the holidays. It was like $16. I agree its perfect. | 3 |
le4qgn | How do I make a meat paste for doner kebab? I’be been trying to make my own kebabs, and things are going quite well, other than doner kebabs. I’m trying to make the ‘elephant’s leg’ smooth style one, rather than the layered meat shawarma-style. I found a recipe, which tastes great, but I can’t get the texture right. I... | Keep the meat quite cold- I read no higher than 38 degrees. This is very important. Fat percentage for sausage, at least for my taste should be 30%. Doner likely less, but I would search out a few sources You might find a decent food processor at a local thrift store. A hand cranked meat grinder is also an option. ... | 3 |
8rkwdx | Marinated chicken breast with tequila and lime, cooked it in a pot... and I'm stumped on what I should pair this with. (Like what combo of veggies or cream or pasta would go good with this tequila taste?) So, I marinated some chicken breast in tequila, lime and salt and pepper and I cooked it in a pot like a lazy dude,... | Elotes!!!! | 3 |
ge9z2n | Why does dough become less sticky with more kneading? Would love to know the science behind this! | I’ll assume there was an autolyse step so we’re only talking about the effects of kneading and not hydration. My understanding is that at an Explain like I'm five years old level (the level at which I think I understand it) gluten proteins start out short in length and with “sticky ends”. These ends will stick to jus... | 3 |
vpdppp | Best place to buy Korean ramen noodles? I love using Korean ramen noodles for tteokbokki but I'm unable to find just the noodles without any sort of flavor packet. To clarify, what I like specifically about Korean ramen noodles is that they tend to be thicker and have more of a chew to them. | Where you at? I can recommend some good brands and spots in NYC, but if you are in Greenland you're pretty fucked. | 3 |
qon9fw | For all the people like me; What are the most important things/steps you should always keep in mind when it comes to wrapping a Burrito? Just curious, cant seem to nail it. I fold one side and then the other and try to wrap it from the bottom but it just doesn't. It either doesnt fit, unfolds or its uneven. What the he... | I will usually steam the tortilla prior to rolling which gives it enough pliability and tack to hold together once rolled. You also get the benefit of being able to melt cheese straight onto the tortilla while steaming. | 3 |
f8i7jk | Dehydrators; there's a lot of them, what am I looking for? Apologies if my digging skills let me down, but after some use of the terrible search function I haven't found anything on the sub discussing dehydrators, so here I am. Every year I end up with an abundance of peppers as the summer ends, and I'm keen to save t... | I found an Excalibur at the second hand store. Since it has variable temperatures, not only can I dehydrate fruit/fruit leather, jerky and kale chips, I can make yogurt. It was the best $35 investment I’ve ever made. | 3 |
4y3htr | Why do some baking recipes call for oil, while others call for butter? Do oil and butter play different roles? I see some recipes that ask for butter, and then other recipes for the same type of food that call for a neutral tasting oil. How come? | For baking, you want cold butter in some recipes because you break it into small pellets that will turn into small flakes when you roll out the dough. This will make the dough not stick in tiny parts and will thus form bubbles when it rises - leading to what we call a flaky texture in things like pie crusts and puff pa... | 3 |
ymq8i7 | How much asafoetida gum is a normal amount to use? I was given a small amount of hing gum and want to use it in a curry recipe, but can't find an example online that calls for gum rather than powder. Any suggestions? I'll probably be cooking about 500-750 grams of beef for a madras. | Not so much is the correct answer | 3 |
1a40an | How can I make the skin on my baked chicken crispy? It's pretty dull and lifeless. | As others said. I pat dry my chicken as well as I can. I then leave it uncovered in the fridge in a pan on a rack over night. I then roast with a very light coat of olive oil and seasoned with salt. Crispy skin every time. | 3 |
3pghbz | Why is my pork belly skin not crisping up? Hello all! I've just this evening made my first attempt at a roasted pork belly by roughly following Gordon Ramsay's recipe from The F Word here. But alas, after the final ten minutes at 500F I was left with a bit of a hard skin rather than the chicharrón-like crispiness I was... | 1. Simmer the pork belly skin side down in just enough water to reach the fat layer. 2. Prick the skin all over through to the fat, but not the meat with a sharp knife point, jaquard or small bundle of bamboo skewers. 3. Coat the skin side with a layer of salt for a few hours. 4. Brush off the salt and roast on a ra... | 3 |
41o5u1 | How to get perfectly crisp pork belly that just melts in your mouth My chef cooked off some pork belly and it didn't come out that great...was super chewy, and the bottom was crisp but was extremely thin. I've had it where the crispiness of the pork belly was thick and airy, almost like a pork rind texture, and the mea... | I do this latino style. A day before sprinkle natron at the crust and salt overall . let sit overnight . next day, Cut pork belly un pieces ( like 2cm²) and put in wok and fill with water till the pork is immersed.... Let it cook at medium heat for like 3 hours... After that only the pork fat will be left so turn the h... | 3 |
wltpf8 | Adding Kahlua to coffee ice cream? I want to make plain (no extras) coffee ice cream for an Italian tartufo ( https://www.thekitchn.com/tartufo-recipe-23212909). King Arthur Baking has a pretty straightforward recipe for mocha ice cream (Mocha Madness Ice Cream | King Arthur Baking). I usually add a couple of tablesp... | I run an ice cream shop. I add kahlua to my coffee ice cream as well as instant coffee crystals | 3 |
zf8sk6 | Hello people, is there a way to use chicken liver paste thicken a stew? Like, I'm thinking of blending chicken liver and maybe using it to bring a stew together? Anyways this is feasible? | Yes! This is classic way to add flavor and body to Cajun dishes. Not so much as a thickener, though. | 3 |
2k4h6w | [Troubleshooting] Need Help With Take-out Style Chinese Fried Dumpling (Guo Tie) Dipping Sauce I recently made some homemade Chinese dumplings, dough from scratch and everything, and they turned out really well. The sauce, on the other hand, was a disaster. Dipping Sauce: * 1/4 cup soy sauce * 1/2 clove pressed gar... | At uni in Beijing, the dipping sauce for dumplings was always a combination (you made it up yourself) of * (Light) soy sauce * Black (Chinkiang/zhenjiang) vinegar * Chili flakes/oil * Garlic paste * Sugar and/or MSG (optional) | 3 |
2q3i3r | I have been tasked with making Yorkshire Pudding and gravy for the Christmas standing rib roast. Never done it before. Any tips? Recipes? | https://www.reddit.com/r/food/comments/yu0n5/roast_chicken_w_yorkshire_pudding/ | 3 |
5jita7 | Why are wines almost always sold in glass bottles or boxes (bags), but rarely in plastic bottles like 99% of all water and soda? | So, premium wine meant for aging uses glass because we have thousands of years of practice knowing how to age wine with a perfectly impermeable container (glass) and a very specifically gas-permeable closure (cork.) It's not that we *couldn't* use other things, it's just that when you have a bunch of wine you want to ... | 3 |
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