AskCulinary

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The original was posted on /r/askculinary by /u/methiatus on 2023-09-14 17:55:01.

There is no need to trim fat or preserve individual cuts, the goal is to process about 100lbs into roughly 1" cubes. It took me longer than I'd like to admit to process the first 10lbs or so, so I was wondering if there were any techniques or types of knives that would be optimal for this task as I may have to do this on a semi regular basis.

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The original was posted on /r/askculinary by /u/AlbertWhiterose on 2023-09-14 13:46:27.

It happens with only specific items. Even if they're perfectly clean, whenever I put them in the dishwasher they have this black stuff on it that is entirely invisible to the eye but comes off onto your hand.

Video demonstration of the residue on a pot lid:

Nothing else that goes through the dishwasher, even simultaneously, is affected. The pots are labeled dishwasher-safe.

Any idea what this is?

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The original was posted on /r/askculinary by /u/Pallas42 on 2023-09-14 10:55:29.

I've been trying to sear duck breast several times, my goal is to make crispy skin while juicy meat. But it turned out the skin was always more gummier than I wanted it to be.

I mean, when I scratch the surface of the skin, it feels solid and I can hear the scratching sound. But when I chew it, it had a gummy mouthfeel. Also, the inside was somehow overcooked, it was not as pink as I wanted it to be.

My procedure was as follows:

• Gently slice the skin in grid (to let the fat better render)

• Season the duck breast with salt and pepper, and pat dry with kitchen towel

• Put the duck breast skin side down in a room-temperature cast iron skillet, then medium-heat, the fat started to render, pour out extra fat.

• When the skin is browning, drizzle the oil in the skillet to the upper side of the duck breast with a spoon (to let it heated evenly)

• remove the duckbreast from the skillet, wrap it in tin foil and let it rest for 10 min (I don't own an oven)

I'm not sure why my duck skin was not crispy enough. When I sear duck skin on its own (separated from the duck breast), it turned out very crispy. But whenever I sear duck breast, the skin was not crispy. Also, I found it very hard to get a crispy skin without overcooking the inside.

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The original was posted on /r/askculinary by /u/Askph on 2023-09-14 06:22:54.

Hi,

Anyone had any technique or success for the above question? If so, kindly share the steps.

I know the starchier the rice, the more it will stick to the stainless pan. Thus the constant rinsing? But whats the technique with the heat adjustments for the stainelss pot?

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The original was posted on /r/askculinary by /u/Lying_on_the_Moon on 2023-09-14 04:04:07.

I want to try this but I can't find anything about anyone trying this before.

Basically I wanted to get a nice thick steak, stick it on a campfire stick and shove it in a fire lol. Maybe not close ekough to where it skips past browning and just burns (will this be difficult? Is that why no one has tried it?) but close enough to get a crust.

Will it catch fire? Because of the fat? Should I be worried about that?

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The original was posted on /r/askculinary by /u/Ironbookdragon97 on 2023-09-13 22:42:37.

I went apple picking with my son and got almost 30lbs of apples, and my mother in law got another 25lbs, I normally go for baking recipes because I'm a baker by trade, but I'd love any kind of recipe to use up some of these apples! Would love some ideas! Thanks!

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The original was posted on /r/askculinary by /u/NoPhun on 2023-09-13 17:51:54.

I’m a student and in my room there is a tiny kitchenette with an electric stove. Every time I try to cook gulash or a beef stew the meat turns out to be hardened and difficult to chew. Is there a certain way I should follow to ensure tender meat? thaaanks chefs :)

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The original was posted on /r/askculinary by /u/MarcGunt on 2023-09-13 23:08:57.

Hey all, I’ve made plenty of beef stew over the years and have always had success using chuck. I have some brisket, and being inexperienced with brisket, I’m wondering if it would work in a braised beef stew.

The recipe I usually make is this one:

I just wouldn’t want the beef to be stringy or dry. I think it’d be fine, but just looking for some confirmation and tips.

Thanks!

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The original was posted on /r/askculinary by /u/ItalnStalln on 2023-09-13 21:25:06.

I get that thoroughly mixing salt into the meat makes a springy sausage texture, fine. I've made sausage that got its texture specifically from that. But when dry brining, you don't mix it in. So maybe we should be salting the patties ahead of time. Everyone parrots kenjis article of burger salting tests, but he doesn't exactly test every method. Seems like he stacks the deck when he does his "right way" plus 2 ways of mixing the salt through the meat.

. In kenjis article there, he tests these different salting methods for burgers.

Patty 1: Seasoned only on the exterior just before cooking.

Patty 2: Seasoned by tossing the ground meat and sauce in a metal bowl before forming the patties. (I assume that's a typo here that was supposed to say salt instead of sauce)

Patty 3: Seasoned by salting the cubes of beef. before passing them through the grinder and forming patties.

But he never mentions a comparisons of salting a patties surface and letting it sit. Other tests I've seen him talk about, he'll test one method in detail, changing time or amounts of something. Much more scientific. I'd expect salting times in an open fridge of 30 minutes, 1 hour, and 2 hour. Plus salt right before cooking. Anyone ever do this and compare? What do you think?

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The original was posted on /r/askculinary by /u/Tfb3al3 on 2023-09-13 20:35:50.

Hi guys,

A couple of weeks ago I cooked this recipe (video) which is basically just pork tenderloin / fillet with herbs baked inside a baguette.

While it was extremely tasty, does anyone have any advice on how to prevent the baguette from going hard / too crispy or rather is there a way to make it quite a lot softer in the finished product? I used a typical British supermarket bakery baguette.

Do you think putting a pan of water under it in the oven would help?

Thanks in advanced!

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The original was posted on /r/askculinary by /u/arkitec on 2023-09-13 19:55:24.

I have eggs in an open container and it looks like the ones at the top are cracked. It's like a very clean crack line that isn't from drops or any impact. My fridge has been making weird noises for awhile so not sure if it has to do with anything. All my other groceries seem fine?

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The original was posted on /r/askculinary by /u/JimmyFallonSucksDick on 2023-09-13 15:35:36.

I put garlic on butter on high heat for a couple minutes. I throw away the garlic. The resulting butter tastes great and tastes like garlic. But when I put it on pasta , the garlic taste disappears. Why?

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The original was posted on /r/askculinary by /u/mangomangosteen on 2023-09-13 19:25:42.

Yesterday I made a strawberry rhubarb pie using fresh rhubarb and frozen strawberries. I was using a recipe that has worked many times before for fresh berries, I added 1/3 cup of ap flour for 4 cups of filling. The result was a little disappointing, very watery, good flavor though. Should I have done something differently because the berries were frozen? I plan on making another pie for a function Saturday so any help solving is appreciated

Eta: I am out of fresh rhubarb so I will be using frozen on the next pie

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The original was posted on /r/askculinary by /u/BobsVegans on 2023-09-13 14:56:59.

I live in the U.K. so don’t have easy access to buttermilk, so I’m going to use milk and vinegar as a substitute, but I know vinegar has a different type of acid compared to regular buttermilk which I would assume denature the proteins quicker.

Regular buttermilk recommendations are to marinate between 4 and 24 hours, not sure if this applies to the substitute.

And also does the type of milk matter too much e.g. whole, semi skimmed etc

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The original was posted on /r/askculinary by /u/noisewar on 2023-09-13 11:42:04.

Every technique breakdown uses fresh chicken that's salted only during the grilling, flummoxed at how this could be better than dry- rining first for more flavor and crispier skin.

Any reason for this I'm missing? Is it just tradition?

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The original was posted on /r/askculinary by /u/Tumbleweed-of-doom on 2023-09-12 02:22:58.

I am not a chef, but I'm not useless in the kitchen either and I have been asked to cook for 150 people. I have plenty of venison - boneless trim, and a stew would be ideal for this group however the dietary restrictions mean no pork and no gluten. I am not particularly familiar with venison as it is usually very expensive here.

I have access to: a commercial steam oven, bratt pans, gas rings.

Any advice to get a tender stew despite rather lean venison?

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The original was posted on /r/askculinary by /u/Cultural_Outside8895 on 2023-09-13 09:54:20.

Massive amounts of parsley, both continental and curly leaf. All bolted with thick stalks. I pulled them out of the earth and I have a huge amount of parsley roots now too. What should I used them for? Looking for multiple suggestions as the shear amount and size is massive, like, an insane amount that could probably feed over 100 people a big dish of tabouleh each.

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The original was posted on /r/askculinary by /u/Content-Ad1998 on 2023-09-12 16:42:25.

I recently purchased a Breville Control Freak, mostly as a tool to help me learn more about cooking.

So my question is going to come form the point of view of a fairly novice user.

Basically I am wondering how much precision I can expect from the device. I am finding that my pan temperature fluctuates more than I was expecting. If I set desired temp to 325F, for example, it overshoots and then undershoots (and then overshoots and then undershoots). It never really stabilizes at 325F exactly. This is true regardless of what SPEED I have it set at. If I set the speed to HIGH, the variance is about +/- five degrees. but it also happens when I set the temp to slow, just with less variance (+/- one or two degrees). My question is: is this normal or is my device a little wonky?

To be clear: I have experimented so far only with stainless steel pans. I have had the same level of fluctuation using an All Clad d3 tri-ply stainless steel 10-inch skillet AND with a brand new Made In five-ply stainless steel 10-inch skillet.

Should I try other pan materials (like cast iron or carbon steel)? Or is this just what the device is like? And will I see the same kinds of variance using the temperature probe?

Also of note: I have been letting the pan heat up and then adding oil or butter when the desired temp is partway reached and then adding the food (so far eggs or mushroom saute) when the desired temp is reached. So perhaps this procedure--my timing on when I am putting food in the pan--has something to do with my variances?

Thanks for your help.

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The original was posted on /r/askculinary by /u/BukimiKun on 2023-09-12 16:32:12.

Zhensanhuan woks need no introduction. The top of line ones are hammered approx 36K times and cost roughly $300 for a 14" and they sell well.

I just came across the mother of all woks (price wise), a full copper version. Any thoughts on this vs the cheaper carbon steel? I've never seen pro chefs use copper woks but that doesn't mean they are inferior.

https://www.etsy.com/listing/751011880/zhensanhuan-chinese-traditional-hand?click\_key=94fa666c9352c0e0477a359c07019a4ca68db026%3A751011880&click\_sum=b0b8e0b4&external=1&rec\_type=ss&ref=landingpage\_similar\_listing\_top-1&frs=1&variation0=1419061020

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The original was posted on /r/askculinary by /u/pallen123 on 2023-09-13 06:55:52.

I’ve tried many years in a row to cook it at 250 for 8-10 hours in marinade and it’s always tough as leather at the end so I end up cooking it at 400-425 for another two hours to soften it.

Why isn’t slow and low yielding soft meat?

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The original was posted on /r/askculinary by /u/ManicMick420 on 2023-09-13 01:45:26.

Every cornbread recipe calls for 9" skillet or 9" pie pan.

9" =approx 64in^2

15"=approx 177in^2

so it is roughly 3 times the amount of the recipe. 1 cup flour 1 cup cornmeal and so on should now be 3 cups flour 3 cups cornmeal and three times the amount of butter milk, butter and what not.

Anyone have any ideas? Sorry for freedom units.

I want to use a cast iron pan though for that preheated golden good crust.

Thanks!

-Mick

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The original was posted on /r/askculinary by /u/McNuggets_99 on 2023-09-12 11:08:42.

Hi everyone,

I’m planning to make flæskesteg (roast pork loin with crackling) and have two questions:

1. When initially roasting the pork under high heat for creating crackling, should I put it on a rack and fill the roasting pan with water underneath, or can I put the meat directly on the pan?
2. Is Le Creuset 33cm (enamelled) cast iron roaster good to be used as the roasting pan for the initial high heat roasting (220c fan forced)? I know that the cast iron roaster is oven safe up to like 250c. However, it’s also not recommended for dry heat cooking, so there’s a bit of conflicted message.

Any help would be appreciated!

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The original was posted on /r/askculinary by /u/denver_j on 2023-09-13 02:52:23.

I’m new to cooking fish but tried to follow The Food Lab’s recommended approach. Is this really that rare?

Picture from middle:

Thanks in advance for any tips!

EDIT: Thank you all for your kind input! It’s unanimous that the salmon was clearly rare. I’ll bring a food thermometer next time and err on the side of caution. I appreciate you all taking the time to help me learn!

EDIT EDIT: Although I appreciate all of the suggestions to make veiled threats towards my in-laws, I am rather fond of my wife so I probably won’t be able to do anything too sinister. I am getting some great laughs from your comments though!

EDIT EDIT EDIT: I wanted to mention that this very rare salmon was completely my fault and that the food lab’s directions were excellent. I just didn’t have a thermometer (which is highly recommended in the article)… and I am new to this.

EDIT EDIT EDIT EDIT: The fish was farm raised and purchased yesterday from a US King Sooper’s grocery store. Based on the comments I think it would have been frozen so we’re probably safe from parasites?

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The original was posted on /r/askculinary by /u/Insolvable_Judo on 2023-09-13 01:34:00.

Or it just me?

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The original was posted on /r/askculinary by /u/meowmeowMIXER8 on 2023-09-12 21:12:34.

I have been making sarson ka saag. Most recipes instruct to boil the leafy greens (mustard, spinach) for 2-5 minutes, then mash or purée, then sauté like any other masala.

1. since I eventually throw the boiled leaves in the blender, do I have to cut them up at all or could I just break the mustard leaves in half and leave spinach as is? Does have more surface area or breaking cell wall accomplish anything during the boiling step?

2. what would be the expected outcome if one were to skip the boiling altogether? Simply chop, throw in blender, and sauté the raw blend longer.

3. some instruct to throw the boiled leaves in ice to stop the cooking process. Our fridge sucks and doesn’t make enough ice for that. To compensate, I just throw leaves in once rolling boil, let it return to rolling and immediately remove since it so hot I’m sure it continues to cook even in the blender. Should I just take leaves out after 1 min, regardless if it returned to a rolling boil?

4. is there any cooking that I am trying to accomplish when I finally sauté them? Is it simply to bring it together with the spices and ginger/onions/garlic? Or am I looking for a taste or texture change?