AskCulinary

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The original was posted on /r/askculinary by /u/jonnygearbox on 2023-09-09 20:27:45.

Im looking to make a food trailer/food truck but im firing around ideas and im looking a way of making a mac and cheese that will sort of keep all day in a bain marie/ hot box. i saw a recipe one time but i can no longer locate it. i believe it contained cornstarch/corn flour. im thinking this would be lovely as a side option along with smash burgers and buttermilk chicken burgers and also over chips(fries) any idea folks

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The original was posted on /r/askculinary by /u/spez0101 on 2023-09-10 04:49:09.

This is new for me. I learned people do this and I wanted to try. First I added a shit ton of spices. These include umami, onion powder, mint, oregano, red pepper flakes, cumin, garlic salt, and tomato paste. Then I added a lot (too much) yogurt dollops about five tablespoons. Finally I added a tiny bit of lemon juice. I plan to marinate this for about 12 hours because I’ll eat it after waking up tomorrow. However, I’m scared o fucked it up as this is my first time with these flavors especially adding yogurt. Please help and provide guidance whether I did this correct.

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The original was posted on /r/askculinary by /u/samichicago on 2023-09-10 01:51:29.

Hello, is it possible to make beef jerky grounded with mango pieces? I haven't seen any recipes out there and makes me wonder to think may not be a good idea. Has anyone tried this? Thank you!

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The original was posted on /r/askculinary by /u/Avrilavignex on 2023-09-09 20:36:33.

Hello, i have been looking for too long for a countertop convection oven without non stick or galvanized steel on the interior. This rules out too many brands to sum up such as: ninja, cuisinart, hysapientia, Emeril Lagasse, black+decker, demeyere and many others. I am desperate to find one with just stainless steel and nothing else. Any recommendations?

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The original was posted on /r/askculinary by /u/DarnHeather on 2023-09-09 22:44:08.

My daughter is 17 and on the spectrum. She is learning to cook but gets very upset if a speck of oil lands on her. Just now she was stir frying zucchini and yep. I feel for her, but I don't know what to do for her.

Are there gloves that can be worn when stir frying or similar?

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The original was posted on /r/askculinary by /u/tacologic on 2023-09-09 20:11:04.

My friend got me an invite to judge a hot sauce contest and I'm super excited! However I've never done such a thing before despite loving food, spicy and otherwise.

The event is going to be five hours, and the sauces will increase in spiciness from mild to Carolina Reaper-based concoctions. It's being hosted at a bar, and they do have standard bar food. There will be bread and whipped cream on hand to help dry us out as needed.

That's pretty much the extent of what I know... Any advice about food, water, pacing, or whatever is appreciated!

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The original was posted on /r/askculinary by /u/N3v3r-Knows-B3st on 2023-09-09 17:13:20.

So I'm taking over a new restaurant in a 'traditional English Pub' one of the dishes they want is a steak and ale pie with Shortcrust pastry. I'm just wondering what the best way to prep this for service is, while keeping cook times down,

should I pre cook and chill the whole thing then reheat when the orders come in, do smaller individual ones with a reduced cook time or par cook and Finnish off when they get orders or whats your guys suggestions

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The original was posted on /r/askculinary by /u/damnilovelesclaypool on 2023-09-09 16:34:22.

I tried making chiles rellenos and it didn't go super great. I watched bunch of videos and read a bunch of recipes, and tried to follow the instructions the best I could: I beat the whites to stiff peaks with 1/8 tsp cream of tartar, broke and whisked the yolks separately and then gently whisked them in one-by-one, then gently whisked in some flour. However, after I started adding the yolks, the bubbles in the whites started slowly collapsing until there was half beaten eggs on the bottom and half fluffy egg white/yolk mixture (like it's supposed to be) floating on the top. I made them anyway, but the batter was obviously not very good, and by the time I was battering and frying the last pepper, there was no more fluffy egg white left and it had all turned into regular beaten eggs. I'm not sure what I did wrong, but I'm trying again soon and I'm nervous about this happening again. Can anyone help me understand what went wrong?

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The original was posted on /r/askculinary by /u/redbullgay on 2023-09-09 16:16:02.

I’m not sure what else to do because no one at my work takes this seriously. Our fryer at work has boiled over on me 4 times, and I cannot figure out why. We fry precooked chicken wings, and it happened once while doing some thick cut frozen chips. It generally won’t happen right when I drop the food. I’m VERY careful about it, dropping it slowly, letting any excess moisture boil off, and watching it VERY CLOSELY. Despite this it happens sometimes out of nowhere, nothing in the fryer, and it explodes. The fryer has been at 325 and 300 on separate occasions. It is so violent when it happens, the oil will be mostly settled and then a huge spout of oil will come up out of nowhere. The fryer being higher than that causes the oil to be very reactive, making someone have to babysit the basket until the moisture boils off. I don’t know what to do. My management shrugs it off every time it happens. The only way to stop it is to turn it off, which is dangerous because the controls are behind a door and someone could get really hurt when doing that (thankfully that hasn’t happened.) What can I do. This can’t keep happening. I have borderline PTSD from this happening to me and I can barely stand doing anything with the fryer because I almost have an anxiety attack. I will take ANY advice, please.

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The original was posted on /r/askculinary by /u/Luxilious on 2023-09-09 02:51:17.

I am currently learning how to make chocolate mousse, but have run into a bit of a problem. It seems that people have several different ways of preparing a chocolate mousse, which is to them the absolute right way, but that becomes somewhat confusing when you are trying to learn. What I am looking for is the more traditional “French way” to do it, if there even is such a thing.

To me what I feel that looks like is mixing up egg yolk + sugar (Maybe kahlua, though not so traditional) until pale, then mixing that with melted chocolate + vanilla extract. Now combine the egg and chocolate mixture with whipped cream before finally folding in a basic French meringue. So we get something that looks like this:

Egg yolk mixture + chocolate mixture + whipped cream + meringue = Mousse.

Is this even remotely correct? If not, what is your preference?

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The original was posted on /r/askculinary by /u/MedusaeMoroha on 2023-09-09 00:21:58.

Making Poké tonight for the first time and was curious if it's more common to season the rice with rice vinegar / salt etc separately beforehand, or are they usually supposed to take on just the sauces of the bowl itself homogenously. Thanks!

Update Edit: the replies have been helpful and what I was looking for - season the rice (or don’t) to whatever you prefer or have time for, and if willing utilize the ability to season ingredients individually, which is what I’ll be doing tonight with rice vinegar, sugar and salt to the rice currently cooking. Thanks for the advice /AskCulinary. And for overlooking my complete shmohawk automatic and woefully incorrect Pokémon E in Poke.

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The original was posted on /r/askculinary by /u/tired_nonbinary on 2023-09-08 23:34:44.

I wanted to make a thick tea concentrate/cheong type thing for one of my friends. Like the citron tea you get at Korean stores. I know for cheong you need equal parts sugar and fruit. But I was wondering if it there would be a way to make a white willow bark one. Or maybe an infused honey. I would also be adding ginger and probably lemon for flavor if that would help at all.

I just want to know if there would be a way to make the white willow actually work. I know if I just put it in plain/dry it wouldn’t dissolve the sugar at all

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The original was posted on /r/askculinary by /u/Left_Faithlessness23 on 2023-09-08 18:26:52.

So, when I make toum I always make extra and store it in the fridge but when I do that it hardens like butter. Don't know how long I can keep it outside the fridge after making it.

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The original was posted on /r/askculinary by /u/UltimaGabe on 2023-09-08 17:36:50.

A few weeks ago I decided I'd like to learn to make various kinds of candy, and I found some recipes for home-made candy bars like Snickers and Peanut Butter Cups and so on. So I got a few bags of chocolate chips (Toll House brand, if it makes a difference), and used those for the chocolate, which I melt in a double-boiler so as not to burn it.

There's two problems with the chocolate, though, and I'm trying to figure out if there's something I can do to fix them, or if I need to do something fundamentally different.

1. The chocolate isn't as solid at room temperature as I thought it would be. It melts the moment you touch it, so it gets all over your fingers even if you eat it quickly, and the only solution seems to be to refrigerate it, but then other ingredients (like caramel or nougat) might be too hard.
2. Even when it's heated up and melted, the consistency is way too thick. I was expecting to be able to pour liquid chocolate into a mold or over a wafer or whatever, and get a thin layer that would harden as it cooled; instead, this chocolate I'm using only ever gets to the consistency of yogurt or room-temperature butter, meaning I have to scoop up a glob of it, shake it until it falls onto whatever I'm putting it on, and then try to smooth it out with a knife. And as a result, it always ends up a much thicker layer than I would have liked.

So, what does one need to do to get chocolate to a) have a higher melting point, and b) melt to a more liquid consistency? Can I add anything to the chocolate chips I already have to make them like that, or do I need to get a different brand or variety of chocolate? (Or, do I need to make the chocolate straight from scratch?)

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The original was posted on /r/askculinary by /u/Carbuyrator on 2023-09-08 14:29:35.

I figure browning the blanched bones will be much harder since they're soggy, but if I roast them first I'll lose a bunch of the flavor in the blanch.

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The original was posted on /r/askculinary by /u/bingbong5678 on 2023-09-08 04:26:30.

Hi! I don’t where I should ask this question so I thought I’d try here :) so every time I would go to Olive Garden, after eating I’d get a really sharp pain in my stomach, narrowed it down to their breadsticks. I even narrowed it more down to just the seasoning they use in the breadstick. I would wipe it all off before eating the bread, and I would have no pain. So it definitely was the seasoning. Never ate the breadsticks again and had no issues. Years passed, I now have a 4 year old and now when he eats the bread sticks, he also gets a really bad sharp pain in his stomach. What could this be? I looked it up and the internet just said “garlic salt” but I use garlic and salt in almost all of my meals and no one has ever had this sharp pain from it… why is the Olive Garden breadsticks making us have sharp pain in our stomachs? We’ve also had garlic bread from other places and never have any stomach issues… it’s so weird…. Thanks in advance!

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The original was posted on /r/askculinary by /u/exstaticj on 2023-09-08 01:27:41.

Just looking to get faster here at a ramen place.

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The original was posted on /r/askculinary by /u/English_and_Thyme on 2023-09-08 01:28:44.

I made cola braised short ribs and I was disappointed that the cola flavor wasn't coming through So I made a basic pan sauce but switched the wine out for coke. Honest it was pretty good but it felt a little criminal. What do y'all think of this?

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The original was posted on /r/askculinary by /u/EntertainmentOk7562 on 2023-09-07 19:16:58.

I have no idea what caused this. I've made this loads of times and it's never happened. All I added was sugar milk and vanilla.

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The original was posted on /r/askculinary by /u/semrevolution on 2023-09-07 19:25:40.

I've started wondering if it is the lime or perhaps the cilantro. Debating removing lime altogether. My current recipe grills veggies, blends, and then heats all in pot with a bit of oil:

• 2 jalapenos
• 1 onion
• 3-4 cloves of garlic
• 1 bunch cilantro leaves
• 1/2 lime
• 28oz can Cento tomatoes
• 1 tbsp olive oil
• salt/ pepper

Any advice appreciated.

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The original was posted on /r/askculinary by /u/jchawk on 2023-09-07 13:03:31.

I found a local farm that will sell us fresh chicken breast for a $2.87 a pound if we buy 40 pounds. My family can get through this in roughly 3 to 4 weeks and this is a really great price where we live.

What is the best method to sous vide and have available for use?

Sous vide to temp, ice bath and store in the refrigerator?

How do I bring it back to temperature for the final seasoning and sear? Water bath? Or can I slowly bring to temp in oil or butter?

I have a chamber vacuum sealer that can do larger bags up to 10x16, but I keep a variety of smaller sizes on hand as well.

Also is there any method to freeze that will not destroy the chickens flavor or texture, sous vide or otherwise?

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The original was posted on /r/askculinary by /u/ava394 on 2023-09-07 07:56:46.

Im currently making Chinese-style stuffed cabbage rolls with beef and pork mince. I chopped and added dried shiitake mushrooms and fresh oyster mushrooms. I had no idea you were supposed to soak them, have I ruined my mince?

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The original was posted on /r/askculinary by /u/RationalIdiot on 2023-09-07 14:17:25.

I understand both are lean cuts.

The ham is cheaper than loin but i rarely see any recipe using the hindleg that isnt ham

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The original was posted on /r/askculinary by /u/Realistic-Forever843 on 2023-09-07 12:09:07.

Im having a bit of an issue getting the recipe right with this cake donut machine . Every recipe I have seen online requires premixed flour which I don’t have access to. I just wanted to see if you guys have any experience in using these types of machines and what recipe would work best. The machine in question.

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The original was posted on /r/askculinary by /u/Fine-Economy-2186 on 2023-09-06 18:38:51.

Similar to how you'd make condensed milk? Does the cream somehow get in the way of the process? I'd think if anything it'd make it much tastier.