AskCulinary

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The original was posted on /r/askculinary by /u/linang091 on 2023-09-11 23:23:05.

I dislike raw onions smell/taste but have tried pickled onions at restaurants and they don’t have that same smell/taste. That’s why I just tried to make a huge jar of pickled red onions (mixed with jalapeno and serrano) at home. I eyeballed the vinegar and water ratio but it was approximately 1:1, then added salt and sugar but kept the mixture sour/acidic. I tried to taste it the next day and the onion smell was too extreme for me.

I have read through some posts on pickled onions smelling bad but the main thing people recommended was to make another batch with more vinegar or only vinegar in the brine. I made a batch of 4 huge jars to eat for months so I really don’t want to throw them away. Would keeping the onions in the brine for longer (like another week or longer) eliminate the smell? Or should I drain the brine then re-pickle them with an only-vinegar-solution so the original brine with bad smell would be gone?

This is my first time making it and I have little to no cooking skill so any advice would be greatly appreciated! Please help me fix my pickled onions and jalapeno ;(

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The original was posted on /r/askculinary by /u/Nickislike on 2023-09-12 13:38:41.

I understand that in order to prevent food from sticking to my stainless steel, I need to heat the pan to (at least) the temperature required for the Leidenfrost effect. I’ve read online that this is because the pores in stainless steel will be fully closed at that point and then the food/oil won’t seep into the pores and the pores contract with oil contained in them. Or something like that.

But what if i want to cook at a temperature lower than the dancing-water-beads temperature? If i preheat the pan to the leidenfrost temperature, then lower it to low and begin cooking, will the pores not open up for food/oil to seep into? Or is my only option to deal with difficult cleanup?

Specifically, can i scramble eggs in a stainless steel pan without an excessive amount of butter and having to scrape the pan? Would i: preheat, lower temp, add butter, add egg mixture, scramble slowly with pan tilt? Or would i: preheat, add butter, lower temp, add egg mixture? Surely the second option would burn the butter, wouldn’t it?

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The original was posted on /r/askculinary by /u/seekkrr on 2023-09-12 10:38:21.

sorry for an obvious question , I’ve only started consuming meat recently, and even more recently that ive started cooking, so I’m not much aware of these things.

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The original was posted on /r/askculinary by /u/Ok-Rooster-3098 on 2023-09-11 22:51:58.

Hi I work in a daycare in the kitchen and we make a lot of homemade breads for the kids lately we have noticed the pans looking crusty and aren’t cleaning or their is still residual stuff stuck to the sides (I’m thinking it’s like the cooking spray we use still stuck) Any tips would be appreciated!

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The original was posted on /r/askculinary by /u/JumboHotdawg88 on 2023-09-11 21:14:15.

Why do some people baste pork belly skin with milk while roasting/baking?

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The original was posted on /r/askculinary by /u/HanShotF1rst226 on 2023-09-11 22:54:36.

Over the weekend I picked up an burger mix from a local butcher shop. It’s 80% lean ½ shoulder, ½ brisket. I was going to make burgers but it’s been rainy and chilly all day and I’m feeling more like chili. Would it be a waste to instead use this in chili rather than make burgers?

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The original was posted on /r/askculinary by /u/LateBakes on 2023-09-11 20:09:06.

Most recipes I've seen for caneles involve whisking the hot vanilla infused milk into the egg and sugar mixture slowly (tempering). If you pour it in to quickly it will overcook the eggs. My question is this-- is there any reason the milk has to be at a temperature capable of cooking the eggs? Can I just let the milk cool to a little warmer than room temperature in order to avoid the risk of cooking them altogether? If the milk needs to be hot/warm for some reason, is there an idea temperature range for this? I know simmering the milk is important to infuse it with the vanilla flavor from the beans, but I don't know if that's the only reason it gets heated.

Also a bonus question that's more subjective. I'm thinking of making different flavors by infusing the milk with different things. First ones that come to mind are chocolate, coffee, milk tea, thai tea, and horchata. If I do anything other than a traditional canele should I reduce the amount of vanilla bean I use, or leave it out entirely? I would think keeping it in for some of them (coffee specifically) sounds like a nice flavor combination, but I'm not sure about others.

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The original was posted on /r/askculinary by /u/ecarel33 on 2023-09-11 16:14:46.

Where can I find temperatures to cook with a temp probe? It comes with my slow cooker but I don't know where to find the right temperatures for the right food Thanks!

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The original was posted on /r/askculinary by /u/SpicyLolli on 2023-09-11 14:38:18.

I am trying to make mochi for the first time and I tried making the japanese red bean paste from scratch.

I bought the adzuki beans from an asian store and they were labeled "adzuki beans" and everything, they even look like adzuki beans.

But after making the paste it's purple/gray and not red at all...tastes off as well.

I am suspecting these are a different kind of adzuki beans not meant for this?

If anyone can explain to me why this failed I'd really appreciate it!

Pictures describing the above:

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The original was posted on /r/askculinary by /u/Sleepless-Daydreamer on 2023-09-11 03:42:29.

I want to make chicken curry, but have no cornstarch. I’m planning on adding potatoes to it, so maybe I could just use the potato water?

How do I substitute it? Do I just assume 1:1?

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The original was posted on /r/askculinary by /u/chill1208 on 2023-09-11 06:58:09.

At my grocery store you can only buy beef ground, or in steaks. They do sell shredded beef, like you would see on a cheesesteak, but only frozen. What would I need to get those thin steak shreds from a raw steak or beef roast? Is it possible without a whole huge meat slicer? Could I manage with my food processor? I'm just not looking to spend $100+ on kitchen equipment so I can make cheesesteaks?

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The original was posted on /r/askculinary by /u/BrookieOU on 2023-09-11 06:14:31.

I have been trying to figure this out forever. I live in the Texas Gulf Coast and we used to have a big fishing tournament down here that was catered by Pappas Company (owners of Pappasitos, Pappadeuxs, Pappas Bros Steakhouse, etc). Anyway, the final meal of the week was always halibut that was topped with some sort of sauce, kind of. I think it was a thick Parmesan cream type sauce. It didn’t run all over the fish, but rather you could tell the top was broiled and when you cut into the fish it would just slowly ooze out. It was so delicious, but I can’t figure out how to replicate it. The tournament ended a few years ago and towards the end the changed caterers before I could ask questions. I’ve looked on their websites to see if they had a dish like that in their restaurants, but they don’t.

I’ve tried to replicate and find a recipe over the years, but can’t find anything even close or a way to do this technique. Any thoughts? I know there was no breading or breadcrumbs involved.

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The original was posted on /r/askculinary by /u/Mickler83 on 2023-09-11 04:23:15.

There’s a restaurant that I’ve been going to for many years in the northeast of the USA that makes this calamari dish that I cannot come close to replicating. Both rings and tentacles, rings about 3/4 of an inch long each. It’s the best calamari I’ve ever had. The only hints I’ve gotten are “4 hours” and I have a sense they’re brined. Any input would be very helpful.

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The original was posted on /r/askculinary by /u/cal_01 on 2023-09-11 02:37:07.

I have a pretty basic Faberware cleaver () and I noticed that I'm getting these micro-lacerations along the fleshy part of my gripping thumb. It's usually not an issue because it's only along the top part of my skin...

Today, I noticed that I started bleeding because I somehow split my thumb while handling the cleaver. Then I noticed that my grip was closer to a precision grip (think screwdriver) than a "tennis-like" grip.

The big question is if I'm gripping incorrectly because the cleaver handle is too small, or if I just need to retrain myself to handle this cleaver properly?

(For reference, I was trying to clean a half frozen fish and then chop it apart into fish steaks...)

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The original was posted on /r/askculinary by /u/TheObviousDilemma on 2023-09-10 23:38:40.

I'm making this Tikka Masala recipe:

I realized I didn't have yogurt for the chicken marinade. Any substitutes that I should do? I have to coat it with something, right? so like oil? Butter?

Edit: I just went and got yogurt

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The original was posted on /r/askculinary by /u/trcharles on 2023-09-10 22:14:31.

My dog was recently diagnosed with intestinal cancer and had surgery two days ago. He needs nutrition and meds but he has not touched a morsel (salmon, boiled chicken breast, lean ground beef, lean ground turkey).

Had success getting the pills down with peanut butter on a popsicle stick. But he hates PB so looking for suggestions to make a dog-friendly savory dish that will stick to his tongue/mouth, forcing at least the meds and some calories.

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The original was posted on /r/askculinary by /u/Madinky on 2023-09-10 02:53:40.

I purchased the costco weston meat slicer linked below. When I use it to cut partially defrosted meat it will almost always cut a wedge. I have tried several times to try to get the cut to be even but it doesnt work. Only thing that may would is for me to my hand to put equal pressure on the meat directly as it slices but that would be unsafe. Any thoughts? Is it poor technique or faulty device?

I am mostly cutting thin meat for korean barbecue and beef jerky

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The original was posted on /r/askculinary by /u/pdavis513 on 2023-09-10 19:16:22.

I recently got a pizza steel and am loving how it cooks pizzas. I see a fair bit of people leaving them in their ovens all the time to help regulate the heat, so that’s what I’ve been doing.

However, I recently tried making a pie and the crust was totally raw on the bottom and fully cooked on the top. The steel was on the bottom rack and the pie was on the middle rack. I’m getting conflicting thoughts from a quick google search, some saying the steel helps regulate the heat and keep the oven hot, and others saying the steel is inhibiting the heat circulation.

Long story short, should I take out my pizza steel when I’m not making pizza?

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The original was posted on /r/askculinary by /u/Lemon_m1lk on 2023-09-10 04:53:40.

Specifically with things like rice and pasta.

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The original was posted on /r/askculinary by /u/mCherry_clafoutis on 2023-09-10 15:25:06.

Some time ago, I made a chocolate frosting to which I added soy sauce. When I say it was life-changing…ok, maybe not that extreme, but it completely elevated my chocolate frosting game!

I am making a birthday cake this week and I wanted to make a version of my usual chocolate cake. I often top this with ganache — simple but delicious. This time, I really want to try incorporating the umami of the soy sauce into the ganache.

I’m worried about it breaking, though. Any suggestions for how I might accomplish this? Also, I am going for a poured ganache, though a whipped ganache with soy sauce would also be amazing.

Thanks in advance!

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The original was posted on /r/askculinary by /u/velvet-cactus on 2023-09-10 15:01:03.

I’ve always wanted to try rice paper but never spotted any in the shops until recently. I went to use them straight away and found that using them was a lot harder than it seemed, in everyone’s recipe videos it seems so thin and sticky, whereas mine is very stiff and slimy, when trying to roll it up everything just slipped out, and when I forcefully got it to roll, they just unfolded and fell apart.

I’ve watched many videos on how to get it perfect, I’ve tried warm water, cold, room temperature, soaking for 10sec, leaving it there for a minute and results are always the same, sloppy unrollable mess. Trying to see if anybody else had this problem but it seems it’s the opposite, people are finding it too sticky.

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The original was posted on /r/askculinary by /u/Karlahn on 2023-09-09 22:24:25.

I'm trying to make a Taiwan style milk tea for my partner. They don't like the pearls and take either no or very low sugar.

I want to be able to me a healthier version of the drink with fresh milk, but which still has the pleasant mouth feel of the milk teas made with creamer.

I think inulin is the solution here it. On my understanding it should add some viscosity and a subtle sweetness if enough is used. But I'm not sure how much I should use per 100mls. Also I'm not sure at what amount it's likely to have unpleasant implications for the drinkers bowl movements.

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The original was posted on /r/askculinary by /u/texnessa on 2023-09-10 15:16:17.

r/chefknives blew itself up but was restarted by a bunch of not very nice people.

if you are interested in knives and their upkeep, r/truechefknives is a great alternative to the bag of assholes over in r/chefknives.

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The original was posted on /r/askculinary by /u/mo_exe on 2023-09-10 12:40:11.

I have attempted to make a redwine sauce 5 times this year and only 1 didn't break... I reduced about a glass of red wine by half, then added some chicken stock, and let it simmer on low heat for about 20 minutes. Then I added some knobs of cold butter and whisked it on very low heat. I have watched many videos and read some articles on the topic, but it still doesn't work...

Maybe I'm using too much/not enough butter? Is there a recommended ratio?

Or could the heat be too low at the end? I know the problem is usually too much heat, but can too little also stand in the way of emulsification?

Or maybe I'm not reducing the liquid enough before adding the butter?

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The original was posted on /r/askculinary by /u/filmguy123 on 2023-09-10 08:19:44.

Any tips on how to use the Breville smoke gun? Food smoked on my smoker is wonderful; when I try to add a mild smoke flavor with the gun I often get a cigarette type of smell and taste. It also makes the hole very Smokey even in short use (less than a minute).

I’m guessing I’m just doing something wrong, but could use a little guidance…