AskCulinary

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The original was posted on /r/askculinary by /u/Imaginary_Painter_66 on 2023-09-19 21:16:59.

Recently bought a beautiful 90€ De buyer carbon steel Mineral B Pro pan, and I’m new to this kind of pan. I’m actually fairly a beginner in the kitchen but I really try to invest in it.

Today my boss gave me a steak, (because I told him I never ate a proper steak) and I cooked it. It turned out beautiful but I tried to make a pan sauce with it , with the fond of the sear.

I put shallot in it, cooked it, then I add white whine vinegar, and fond de volaille. And it turned really bad. All the seasoning from the pan came out, this is the first time I tried to do a sauce pan, I actually don’t even know if I’m supposed to use white wine vinegar ahah.

But anyway does it work to do a sauce pan on a carbon steel ? Is it because ur supposed to use white wine, and not white wine vinegar.

Light me up on this.

(Side note while cooking the steak, there’s is a huge black spot that came to the pan. It doesn’t look like seasoning like I had before. Wich worries me that I burned my pan …)

Thanks guys

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The original was posted on /r/askculinary by /u/WarlockinWOW on 2023-09-19 17:56:28.

I keep seeing that I need to make it in a cast-iron skillet but I don't own one. Is it possible to substitute it out for a 9 inch pie dish?

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The original was posted on /r/askculinary by /u/Averwinge on 2023-09-19 15:54:13.

I made this recipe last night to marinate over night, and when I woke up my chicken was covered in a congealed paste! Will it still marinate correctly, and how can I avoid this in the future?

Here’s the recipe 2 lbs. Chicken Breasts Tenders, or Thighs 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference 3 Tablespoons Fresh Lemon Juice 3 Tablespoons Soy Sauce 2 Tablespoons Balsamic Vinegar 1/4 cup Brown Sugar 1 Tablespoon Worcestershire Sauce 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder 1 1/2 teaspoon Salt 1 teaspoon Pepper

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The original was posted on /r/askculinary by /u/Legitimate-Net-7637 on 2023-09-19 15:41:06.

Using powder would be really useful, since someone gave me this neat little tablet press. I'm already able to make mint candies, I just want to add eucalyptus flavor

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The original was posted on /r/askculinary by /u/BellBells38 on 2023-09-19 14:21:45.

I have some extra store bought neckbones that I had in freezer ziploc bags. Somehow ice is in there (it looks snowy would have posted pic, but not allowed). I'm thawing them out and wanted to know if theyd still be okay to use for collards. They arent very olf.

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The original was posted on /r/askculinary by /u/aaronohhhn on 2023-09-18 20:27:28.

I am planning on hosting a dinner party with the main dish being a gussied up hot dish. I'd like to serve each plate in it's own cast iron pan so I'm not dumping a pile of goop onto a plate or into a bowl. An attempt at keeping it classy. They will need to be oven safe as I'll finish the dish by cooking it in the oven for a bit. I could buy a multi pack of mini cast irons but I wouldn't have much use for them after. What might be some inexpensive alternatives or sources? Kitchen supply rentals? Ideally not something I return to Amazon or otherwise creates a bunch of waste.

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The original was posted on /r/askculinary by /u/leafssuck69 on 2023-09-18 05:08:03.

In short, the Ninja Creami is an icecream maker, but it works uniquely. The idea is to put your mixture into a tub, and then freeze it for 24 hours until it’s rock solid. After that, you take it out of the freezer, put it in the machine, and a high speed blade creamifies the mixture by adding air and breaking down ice crystals.

I made a copycat recipe of my favorite childhood icecream: Daiquiri Ice from Baskin Robbins. The flavor here (lime sorbet with a splash of rum) is definitely nostalgic but the texture just isn’t right. The mixture I make is somewhat icy and has crystals, but at Baskin Robbins (unfortunately the one by me shut down) it’s very smooth and almost creamy.

Here is the current recipe I tried:

1.5 cups hot water

0.5 tsp cornstarch (in a slurry)

0.5 cups sugar

Juice of 1 lime

0.5 tsp rum extract

0.5 tsp tequila

1 tsp citric acid powder

1 drop blue food coloring

On the Baskin Robbins website, here are the ingredients listed:

Water, Sugar, Corn Syrup Lime Puree Base [Water, Sugar, Lime Juice Concentrate, Natural Flavor], Natural and Artificial Flavors, Citric Acid, Stabilizer Blend [Locust Bean Gum, Modified Cellulose, Guar Gum], Spirulina Extract and Beta Carotene (Colors)

I want to make my mix more smooth and eliminate most/all crystals like they have at the parlor, and I’m willing to buy any ingredients needed. How much of each should I use if I buy those stabilizers? The fill line on the tub is 16 oz total.

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The original was posted on /r/askculinary by /u/Igloo-Pincher on 2023-09-19 00:20:27.

I’ve seen a Flavoco at bars and Morton’s has one. Which is generally considered the tastiest?

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The original was posted on /r/askculinary by /u/GottaFacebookaphobia on 2023-09-19 01:21:22.

Friend is throwing a birthday party this weekend and the birthday gal requested a ton of Chinese food. For context 15 - 2 quart containers. 30 people.

Party is at 1:00 food arrives at 12:30. Guests arrive 1:00 till 5:00. I purchased a bunch of disposable Buffett Chafing dishes (aluminum pans on a stand with fuel cans)

Any thoughts on keeping warm and not drying out or looking like mush 2 hours in? For the rice I’m bringing my rice cooker that will keep it warm.

Think American take out Chinese food here.

Help and Thanks!

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The original was posted on /r/askculinary by /u/millenialbb on 2023-09-18 23:38:52.

This is driving me nuts so here I am asking Reddit…I’ve read so many things about the importance of searing salmon (stovetop) skin side down first since the skin protects it from overcooking. And yet, so many recipes online (including from Food Network) direct you to put the fish into the pan flesh side down/skin side up first. I would love to achieve a crispy “crust” on the flesh side without over cooking, but I don’t want soggy salmon skin either. Any advice on how to achieve both a crispy skin and crusted flesh without overcooking?

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The original was posted on /r/askculinary by /u/Chapter4404 on 2023-09-18 22:02:25.

I've been trying to get really crispy salmon skin using the grill, because I prefer not to heat up the house by pan frying in the summer.

In my research, it seems like most people just use the pan. Some seem to have success with the air fryer. I'm wondering if I should throw in the towel with the grill and just use a different method.

Thoughts? Thanks in advance!

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The original was posted on /r/askculinary by /u/Stokehall on 2023-09-18 21:12:30.

Hi, new here so sorry if this isn’t well posted.

I don’t know how best to explain but I often do a gratin dish of mixed fish, a jar of hollandaise sauce and breadcrumbs then baked in the oven for a while.

I want to make the hollandaise sauce myself but I want to know if I need to adapt it to cope with the oven baking temperature without splitting? A chef once gave me this recipe and he definitely made it, but unfortunately he passed away last year so I can’t ask him the secret.

Would greatly appreciate any suggestions you all have. Thanks

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The original was posted on /r/askculinary by /u/11BRRidgeback on 2023-09-18 20:47:11.

Want to make a hot stir fry but with the huy fong debacle it’s impossible to find. Anyone know of a comparable sauce?

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The original was posted on /r/askculinary by /u/Raythecatass on 2023-09-18 19:22:19.

I am upset that I can no longer get Nonesuch Classic Condensed mincemeat. It has been discontinued. Does anyone have a recipe that tastes like it? I am determined to make my own.

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The original was posted on /r/askculinary by /u/Best_Chapter451 on 2023-09-18 14:56:22.

Please help. I have looked for a recipe or something similar, but nothing has come up.

When I was a kid, my parents would sometimes take the whole family to a fancy-ish/‘casino’ restaurant called Bistro 80 at The Star in Sydney. It was a special treat thing.

Anyway, there was this garlic bread. It was sourdough-y with fruit pieces of some kind in it (maybe raisins, maybe not). They would pour garlic butter over it, but I think the bread itself was also garlicky. To this day it’s the best thing I’ve ever eaten. It was garlicky, sweet, buttery and always steaming hot. They would serve it ‘standing up’ (with either end cut off) vertically and would then pour this butter/sauce through it. Ughhhhh.

I’ve tried to replicate it with no luck!

I’m hoping that maybe it’s not garlic bread by name, but something else that people in the culinary world know of? I know it’s a long shot, but I thought I might as well ask.

Thanks!

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The original was posted on /r/askculinary by /u/wheresWoozle on 2023-09-18 14:17:26.

Cooking napoletana sauce (I think this is what Americans call marinara) and a range of similar stove-cooked sauces, I've repeatedly seen the instruction to simmer until the oil floats. So you cook aromatics in oil, add tinned or puréed tomatoes and seasonings, bring to a boil and THERE'S NO SIGN OF THE OIL. It takes a considerable time for the oil to reappear on top of the sauce. (a) What's happening to make it de-emulsify and (b) why is that thing good for the dish?

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The original was posted on /r/askculinary by /u/pieonthedonkey on 2023-09-18 07:25:55.

We're changing our menu soon, EC put on black rice and I've never touched the stuff. Some of the other chefs in different outlets and some of the culinary grads have said they've worked with it, but nobody seems to have any idea how to cook it. Any suggestions to point me in the right direction as I start experimenting with it tomorrow would be much appreciated.

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The original was posted on /r/askculinary by /u/meashmash on 2023-09-17 05:10:10.

Making peach jam. Made this jam last year at a ratio of 8 large peaches to 3 habaneros , and wanted to make it this year as well. Unfortunately, could not find habaneros and the closest equivalent was scotch bonnets. From what I can tell, scotches are sweeter, wondering if it will still work and if I should add more, less, or same number of peppers. Original jam only had a small amount of heat, mostly just changed the taste, original recipe did not call for peppers just added based on friends suggestion.

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The original was posted on /r/askculinary by /u/TheJazzProphet on 2023-09-18 00:14:32.

I've made masa dough a couple times from corn that I nixtamalized and ground in a Wonder Junior mill. It's come out pretty good, but it was a bit finicky to feed the wet grain through the mill.

However, while I was grinding it, I dropped a kernel on the floor and found it later, after it had completely dried out. This gave me the idea that I could potentially dry my nixtamal and grind it into masa harina instead of masa dough, which I could then just bag and have ready for making tortillas and other masa products. I'm planning on motorizing my mill, and I would like to be able to process a whole batch of five or ten pounds or so of grain in one go, for the sake of convenience.

What do you think? Does anyone know if this is similar to the way commercial masa harina like Maseca is made? I have a dehydrator I could use to dry the nixtamal before grinding.

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The original was posted on /r/askculinary by /u/Kavrad on 2023-09-17 17:56:46.

I wanted to make a chicken and sausage stew but don't have many vegetables on hand besides tinned tomatoes, beans, onions and frozen peas so I was going to add in a vegetable stock, mostly to make up for the lack of celery and carrot which I would consider essentials in all my stews. I also thought I'd add in ham, chicken and beef broth as I was thinking the combination of those flavours would work well together.

I would hate to ruin the entire meal and waste the meat (I've had ideas I thought seemed good at the time only to be sorely disappointed by the end result XD) so I thought I'd ask for a second opinion from some of the more experienced cooks on here first. What do you guys think? Any suggestions on improvements are also welcome :)

Thanks!

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The original was posted on /r/askculinary by /u/moonthug on 2023-09-17 09:31:55.

Got a great recipe for Leige Waffles (sweet Belgian Waffles)

However, when I pop them in the Waffle maker, the pearl sugar melts and gives them a crispy coating. It's great, but I want the crystals to stay hard rather than melt. Any ideas?

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The original was posted on /r/askculinary by /u/hatethe_sin on 2023-09-17 21:08:13.

Hi all! Thanks so much for your help in advanced. I’m planning on making a scallop and shrimp paste disk (honestly not even sure how to describe it.)

I’m arranging a few scallops in a ring mould and filling the space in with shrimp paste. Both are uncooked so far.

What’s the best amount of time to steam the disk, AND brown it.

The link to the tiktok I found it in is here:

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The original was posted on /r/askculinary by /u/geckospots on 2023-09-17 17:49:15.

A good friend of mine gave me a lovely gift of three kinds of fancy maple syrups, the kind that are aged in bourbon or whisky barrels. I’d like to do a sort of ‘tasting’ to let people try them in a way that will bring out the different flavours.

My first thought was making some little batches of fudge, but I did a test run with just regular maple syrup and it seemed like the caramelization process would overwhelm any more subtle flavours. So I was thinking maybe freezing little tbsp-size scoops of a nice vanilla ice cream and pouring a teaspoon or so of each syrup over it. Or maybe miniature pancakes.

Anyway I’m open to suggestions. :) Thanks!

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The original was posted on /r/askculinary by /u/serpentax on 2023-09-17 07:02:15.

i ordered the full hot ones line up last year, it got flagged by customs and i basically had to pay double for it. i've finished all of them but all the bottles are sitting in my fridge with residue inside. what can i do to extract the leftovers into something usable? should i pour some olive oil inside one and shake it up and repeat down the line?

yeah i'm salty customs made me pay so much and feeling like i wanna get every last bit.

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The original was posted on /r/askculinary by /u/inserttext1 on 2023-09-17 01:22:20.

Hello everyone, I currently have an obsession with Li Hing Mui, as I love sweet and sour. The only issue is I just moved and no one in my county sells it. It's currently plum season where I'm so I'm trying to figure out how to make them. I can't find a recipe anywhere. Most articles say they are pickled then dried, while others say they are packed in a mixture of salt and sugar. What would be the best way of trying to make these.