AskCulinary

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The original was posted on /r/askculinary by /u/taxijames on 2023-09-21 19:58:15.

I’ve hardly ever successfully done a tray bake. Today was another example: potatoes, carrots, onion, parsnip and meatballs. Recipe called for ‘bite sized’ pieces and 20-30 minutes on 200C. As usual the dish spend 50 minutes in the oven and was just cooked enough to be eatable, but not really the caramelized and soft yumminess you’d expect.

I have a fairly decent oven (judged by the pricetag), I used plenty of olive oil.

What should I try to get better results?

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The original was posted on /r/askculinary by /u/COVID-69420bbq on 2023-09-21 19:42:24.

I've seen many Western-style soups and stews start with only sweating aromatics (primarily onion, but including mirepoix/trinity/etc), then building the rest of the dish after they've softened and become translucent. "Cook them without color" people say. Then I look at Asian-style curries and the first step is to usually brown onions at high heat, then build the rest of the dish up after that. What flavor differences does this create and what would happen to a dish if I were to take say a chicken noodle soup recipe and brown the onions first before adding in my stock and spices and other ingredients?

Thanks for the input - basically just wondering the reason why sweating onions vs browning onions seems to be such an important detail for certain dishes.

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The original was posted on /r/askculinary by /u/siqbal01 on 2023-09-21 17:37:19.

Is used 93% lean Turkey, red onion, feta, dill, and an egg to bind it. At first while baking I thought I messed up and put too much feta but now looking at the baking sheet the substance cooled and doesn’t seem to be feta. This is for meal prepping and I’m wondering if it’s fat? And then would that change the calorie content?

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The original was posted on /r/askculinary by /u/OctopusGuard on 2023-09-21 17:10:08.

Hey guys, just came back from Italy, the way I normally do my sauce is some garlic, some onions, obviously tomato sauce, some tomato paste, sometimes I'll throw in a little red wine, some basil, salt, pepper, crushed red peppers, etc. you guys get the idea but in Italy I found the sauce to be very light and looked almost like the main ingredient was olive oil. What is the trick to create or replicate something like this

Thanks!

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The original was posted on /r/askculinary by /u/texnessa on 2023-09-21 15:58:12.

So we've gotten a lot of questions lately about learning how to break down and work with fresh fish. Honestly, as a chef, I think I sucked at if for a long time. Worked with some sushi guys who just made me ashamed to even be alive.

BUT! We're lucky little clams. We have an AMA scheduled with Josh Niland, a guy who really knows his way around fish and we'd be thrilled if you all enjoyed it. I wish his book "Fish Butchery" had been around when I was but a padawan. Just look at these beauties.

If you have any specific questions, would be great for us to queue them up. Hope you all can make it xx

Details:

Josh Niland is going to have an AMA on September 28, at 8am Sydney time, here in /r/askculinary. By my math, that's 6pm US Eastern time, 11pm London time. (Edit: my reference to 8pm above isfor all you, uh, in Greenland, Argentina, and eastern Brazil.)

He is reasonably incredible when it comes to fish. He has a number of books, and a number of restaurants, that are responsible for innovative use of fish, from storage to breaking them down to recipes. He is, I think, particularly known for three things, in no particular order:

Dry aging fish;
Using a whole lot more of the fish than most;
Incredible presentations.

He has a new book out, called Fish Butchery, and he's agreed to have an AMA with us.

If you'd like to see his work, you can see some of it here:

If you'd like to learn more about the book, you can see more about it here:

If you can make the AMA, that's great.

If you can't make the AMA, please post your questions here and we (the mod team) will post them for you.

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The original was posted on /r/askculinary by /u/These_Trust3199 on 2023-09-21 02:30:19.

I have a recipe for veal blanquette that calls for veal breast, but a lot of stores I've looked at only have veal "stew meat". Maybe the answer is obvious here since blanquette is a stew, but I really want this blanquette to come out right and I don't normally cook with veal. Will it be noticeably different if I use stew meat instead of breast?

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The original was posted on /r/askculinary by /u/happyapy on 2023-09-21 03:56:03.

I am making a smoked peach and roasted butternut squash bisque. I added a single bay leaf, and in a stupor of thought, forgot to remove it before blending my soup. I have looked at numerous websites and I'm still unclear if I've ruined my soup or not.

I had hoped to keep this dish as a rustic version with minimal straining, but I'm not sure how safe it will be with the bay leaf. Should I strain the whole soup or are very small pieces ok? I suppose I'm interested in the food safety first, and food quality second.

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The original was posted on /r/askculinary by /u/External_Promise599 on 2023-09-21 03:36:58.

I am a cook at a small pizza restaurant and have just received the go-ahead to pitch some Oktoberfest/fall specials to the head chef and the owner. I've got a couple ideas but the easiest I could think of is turning our pizza dough into "pretzel" bread and serving with mustard or beer cheese. The dough is pretty well fermented and I think the flavor would work well for pretzels. To avoid breaking rule 5 I will not ask for any other ideas, lol

However logistics are the problem as we don't have the time to boil or pour a boiling solution over the top of the dough, and our pizzas are pre-portioned thicker crust in baking pans (think detroit style). Are there any workarounds to getting a pretzel-y finish/texture on top? Could you brush a room temp lye solution over top and send through the oven and have it be pretzel-y enough for people to want to continue reordering?

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The original was posted on /r/askculinary by /u/JabroniusHunk on 2023-09-21 02:25:54.

Want to make a slightly fancier creamy pumpkin sauce for pasta. Seems like it should work fine, but maybe I'm missing something and it'll break on me.

Edit: just went ahead and did it - came out great, although i think I misused some terminology and the technique was less "folding" and more "whisking the shit out of it" as I incrementally added the bechamel to the simmering pumpkin puree.

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The original was posted on /r/askculinary by /u/mydadsabankrobber on 2023-09-20 23:55:36.

Title pretty much says it all and sorry if this has been asked before, I searched the subreddit first I promise!

Is it appropriate for me to ask my butcher to spatchcock my chicken when I buy it? I’m a regular customer but am never sure what exactly you can and cannot ask your butcher to do for you. I love to cook and am fairly comfortable handling raw meat, but the idea of cutting an animal’s spine out and breaking its breast bone makes me squeamish.

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The original was posted on /r/askculinary by /u/ta-dome-a on 2023-09-20 22:16:58.

Hi folks, hoping you can help me with a couple questions.

For the past few years I've made Alton Brown's aged eggnog recipe with great success. I've seen various anecdotal claims that the high alcohol content essentially eliminates any possibility of spoilage regardless of aging, and I even have a 2 year old bottle myself that tastes/smells fine.

That said, I'd like to have a bit more reassurance on these claims especially as I give out many bottles per year. So, I was wondering whether it's possible to calculate ABV based on the standard recipe, and also find out at what ABV is a solution self-sterilizing due to alcohol content?

Any help on these two points is greatly appreciated. Thank you!

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The original was posted on /r/askculinary by /u/albino-rhino on 2023-09-20 21:25:28.

Josh Niland is going to have an AMA on September 28, at 8am Sydney time, here in /r/askculinary. By my math, that's 6pm US Eastern time, 11pm London time. (Edit: my reference to 8pm above isfor all you, uh, in Greenland, Argentina, and eastern Brazil.)

He is reasonably incredible when it comes to fish. He has a number of books, and a number of restaurants, that are responsible for innovative use of fish, from storage to breaking them down to recipes. He is, I think, particularly known for three things, in no particular order:

1. Dry aging fish;
2. Using a whole lot more of the fish than most;
3. Incredible presentations.

He has a new book out, called Fish Butchery, and he's agreed to have an AMA with us.

If you'd like to see his work, you can see some of it here:

If you'd like to learn more about the book, you can see more about it here:

If you can make the AMA, that's great.

If you can't make the AMA, please post your questions here and we (the mod team) will post them for you.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/wekkins on 2023-09-20 06:46:44.

I've been holding onto a Halloween cupcake recipe for a couple of years, (standard size cupcakes), and I'm finally wanting to make them. But since I bookmarked the recipe, they've moved the instructions behind a paywall. However, the ingredient list is intact! I've baked enough cakes to know what to do with the ingredients, but I don't know the science behind determining ideal oven temps and bake times

The ingredients are as follows:

• 50 grams cocoa powder
• 175 grams plain flour
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 225 grams caster sugar
• 175 grams unsalted butter, softened
• 175 milliliters milk
• 1 tablespoon black food gel colour (americolour 'SUPER BLACK')

A video I found of the recipe was mostly unhelpful, but it did mention baking at 160C/300F. That seems low though. I could find an alternate black velvet cupcake recipe, but I'm curious to get an answer on this anyway. Thanks!

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The original was posted on /r/askculinary by /u/Hiewie1 on 2023-09-20 04:53:51.

I love to make pizza often as it is one of my favorite foods but I’m having trouble with the overall shape. I noticed whenever I slide my pizza into the oven, it often stretches and comes out looking like an oval. I looked online for tips and using corn meal or flour for the slider didn’t work. They also mentioned using more corn meal for the dough itself so it won’t be as sticky but it’s not working either. Is it something I’m missing?

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The original was posted on /r/askculinary by /u/pastadudde on 2023-09-20 13:28:49.

Recipe in question:

I am unable to source bulgur wheat where I live, and buying it online is expensive. Which grain would be a good substitute?

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The original was posted on /r/askculinary by /u/BalooTheBear_ on 2023-09-20 15:05:15.

Hi guys!

I'm really hoping someone out there can help. I used to make fudge with someone who, sadly, is no longer in my life. I absolutely loved the fudge, but unfortunately no longer have access to the recepie - I've search high and low on the Internet but there seems to be a million ways to make fudge and none of them give me quite the same result.

I remember the ingredients being evaporated milk, unsalted butter, sugar, vanilla extract and I believe liquid glucose (I think the doctor oteker one?)

I've tried to make my own version but can't seem to get the ratios of all the ingredients right, so I'm having a lot of trouble getting fudge as an end result.

Could anyone help with the correct ratios for these ingredients or perhaps a recipe that includes these ingredients, please?

Thank you so much in advance!

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The original was posted on /r/askculinary by /u/rebel-yeller on 2023-09-20 02:03:31.

I make a lemon cake using a 2/3 fresh lemon to 1/3 water ratio. The cakes are dense and don't rise. I add extra baking powder (2 t for 50 oz -- 8"/3 later).

Can anyone provide advice on what I might add or do differently to get the cake to rise?

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The original was posted on /r/askculinary by /u/violetniights on 2023-09-20 04:52:49.

Hi hi! I got some microwavable rice delivered from the grocery store the other day. I assumed it was like regular microwavable rice, so I didn't pay much attention to it -- however, the next day, I noticed that it was actually frozen microwavable rice and should have been in the freezer the whole time. I put it in the freezer and now it's been a few days. Is it safe to eat?

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The original was posted on /r/askculinary by /u/babygaahl on 2023-09-20 03:04:49.

It’s somehow taken me years to be able to make decent brownies, and I only saw success once I tried out the recipe by Smitten Kitchen. I’ve taken that recipe as a base and have been adding some personal tweaks to make it kind of a recipe of my own if that makes sense? But I have yet for it to be perfect and for me to be 100% satisfied.

One of the tweaks I’ve tried incorporating is adding coffee to enhance the chocolate flavour, but how much coffee do I add? Do I add the (100%) instant coffee powder straight into it or mix it with a bit of water first to make the actual coffee drink then add it in? Does that make sense?? 😭

Original recipe by SK // my own tweaks

• 140g unsalted butter // 140g unsalted butter plus 1tbsp veg oil
• 250g sugar // 225g sugar
• 65g cocoa powder
• pinch of salt
• 1/2tsp vanilla extract // 2tsp vanilla extract
• 2 large cold eggs
• 65g flour
• optional: nuts // white chocolate chunks + milk chocolate chunks

In addition to all of the above I’ve tried adding coffee several times in diff ways: granulated coffee (was gritty in texture and there were hard bits in the brownies) and dissolved in 2tsp of kettle boiled water (1 1/2tsp of powder coffee in 2tsp of water, made them bitter)

IN FEWER WORDS - how can I still incorporate the coffee without the bitterness?

An extension to my question:

To make EVEN better brownies I’ve been doing a bit of research and have seen the following tips frequently. Can they be vouched for?

• Beating the sugar, eggs, butter and cocoa powder mixture vigorously before adding flour to get a crispy top
• Chilling the batter in the fridge for an hour minimum before baking
• Melting the butter, sugar and cocoa powder in a heatproof bowl in a pan of water that gradually comes to a simmer as opposed to putting the bowl of ingredients straight into the pan of already boiled water

TIA!

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The original was posted on /r/askculinary by /u/bam2350 on 2023-09-20 01:07:53.

A friend of a friend serves (or served) etouffee on top of a pan fried fish filet. I've really enjoyed it. In my memory the etouffee is moderately dark, or at least not pale.

Most recipies I review make a dish that I expect to be like the last time I tried, quite pale. This is a natural outcome of cooking the veggies in a bunch of butter then adding a flour/water mix at the end. I was not thrilled with my last effort doing this.

Am I really "wrong" if I just follow my gut/desire and make a medium dark roux and then follow a etouffee recipie?

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The original was posted on /r/askculinary by /u/DirtyOldPanties on 2023-09-19 17:42:34.

So I have a pickle jar with pickles and pickle juice in it but as I've eaten some there's space for more stuff inside. Is it okay to brine things like carrots and hard-boiled eggs altogether using this jar or will their flavors mingle and ruin it? I know people pickle things like carrots and onions or daikon together but I've never seen or heard of putting carrots and pickles/cucumbers together. I'm not a brining expert or anything but if I could get some pickled carrots and eggs out of this pickle juice in the same jar that'd be great.

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The original was posted on /r/askculinary by /u/FerrousDerrius on 2023-09-20 01:33:23.

I found a reference to it from a story about the white house chef during Bill Clinton's Presidency, who made it as a healthy alternative to traditional alfredo sauce.

Apparently It is made using rice that has been boiled into a liquid. Beyond this I have no idea how it would be done if possible.

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The original was posted on /r/askculinary by /u/marlenamarley87 on 2023-09-20 00:58:45.

My husband recently bought some maple blueberry sausages on a whim and they were DELICIOUS. I want to try that flavor combo in a batch of candied pecans, but I have no idea what ingredient(s) I should use for the blueberry aspect or whether certain types of add-ins would be in conflict with the base ingredients.

I searched google using a few different search terms, but all I got were recipes for blueberry salad topped with maple candied pecans.

I’ve never made candied pecans before, and am hesitant to experiment since pecans are a bit on the expensive side. I was thinking of using this recipe as a base, but I’m open to any other suggestions! Thank you so much!!

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The original was posted on /r/askculinary by /u/chattelcattle on 2023-09-20 00:21:41.

Hi! My partner has a chicken egg allergy and I’m out of duck eggs. I want to bread some chops tonight and am wondering what I can possibly use in lieu. Thanks!

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The original was posted on /r/askculinary by /u/IOHRM22 on 2023-09-19 17:24:41.

I used to be able to eat chicken leftovers, no problem. However, I noticed maybe ~1 year ago that I have been getting a horrible, semi-rancid flavor whenever I microwave my chicken leftovers, no matter what they are - tikka masala, coq au vin, plain old chicken thighs, etc. The flavor is most reminiscent of wet dog hair, and it is extremely off-putting - I cannot eat it. I caught COVID twice (that I know of) between 2021-2022 - could this be an effect of long COVID? I also know that many people have bemoaned the degenerated quality of chicken in stores ever since that strain of avian flu went around and many poultry providers had to cull their flocks, but most of the criticism I have heard has been around breasts, and I usually only eat thighs. Or is there another explanation that I'm missing?