AskCulinary

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The original was posted on /r/askculinary by /u/mo_exe on 2023-09-17 13:04:52.

For reference, I usually use thinner steaks, which I salt a couple of hours before cooking. I get a quick sear in my cast iron pan on very high heat using rapeseed oil, then I butter-baste on low heat.

I find that when I use the usual amount of oil (a couple of tablespoons), I tend to get grey spots on my steaks. I have tried my hardest to apply preassure while searing, but using more oil seems a lot easier and yields a better crust in my experience.

If there is something "wrong" with shallow frying, what could I do to improve my searing method? Should I invest in some kitchen weights? Or salt the steak longer in advance? Could my pan be the issue (it was very cheap)?

Any help is appreciated :)

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The original was posted on /r/askculinary by /u/yarlow on 2023-09-17 03:23:30.

This feels like a silly question. But today i was making some soup and added what I thought was all my seasoning, but after bringing it to a boil and putting in a raw chicken breast I realized I should have added salt because I used low sodium broth. So I was thinking about if it was safe to taste test it.

Ive always assumed it was unsafe to taste a broth while the chicken was cooking, but the water is boiling over the 165 degrees of safe chicken so then would all the bacteria be killed? What do you guys think?

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The original was posted on /r/askculinary by /u/whoppingcloud on 2023-09-17 00:35:28.

i’ve pulled chuck roasts and briskets out at like 178F internal, because they were still fork tender. on the other hand, i’ve had other instances where even at 200, i could feel the connective tissue in my meat wasn’t fully broken down. should i even be measuring the internal temp?

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The original was posted on /r/askculinary by /u/MikeWazowski001 on 2023-09-16 21:48:14.

Hey,

I've read all about how there's no substitute for guanciale. Even pancetta is a compromise. So what should I do if I really want to make this dish without pork? I know it won't be the same but I'd like to get as close as I can and wow my wife. Can I use some kind of cured beef? Google is not yielding any helpful results. Thanks.

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The original was posted on /r/askculinary by /u/Taco-Person on 2023-09-16 19:24:11.

So I got inspired to cook many of Adam Ragusea’s recipes a long time ago and lots of them have had great results and have very much enjoyed them at home. Just wanted to know the overall opinion on him and his cooking methods and philosophy.

Some things I’ve made of his include

Steak with seasoning the board

Steak with seasoning the butter/compound butter

Crispy Chicken Parm

New York Style Pizza v2

Brioche Grilled Cheese

Pizza Bread

and his many eggs recipes

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The original was posted on /r/askculinary by /u/AnxietyOctopus on 2023-09-16 03:24:15.

I make soup dumplings every so often and usually follow the “slow simmer a bunch of skin and bones with some aromatics” technique for the aspic part. But I recently roasted a large tray of back-attached chicken legs and didn’t get around to making gravy with the liquid in the bottom of the pan. A few refrigerated hours later and it had set into delicious meat jelly. I have about the right amount for my soup dumpling recipe and will probably sub it in this time. But I guess I’m wondering why this isn’t a more common technique? Don’t get me wrong, the broth I get from the boiling technique is totally serviceable, but this is way, way tastier. Part of that is definitely the spice rub from my chicken, but part is definitely just the roasting technique.

So…could I reliably replicate this, or was it a weird fluke?

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The original was posted on /r/askculinary by /u/Lostpostgrad on 2023-09-16 00:25:52.

I realized I forgot to add salt as I was kneading my dough so it has not risen yet!! I was about five minutes into kneading when I realized it. can I just add the salt (dissolved in a bit of water) and re-knead the dough and it’ll be okay? Please say yes I am having a ROUGH day here

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The original was posted on /r/askculinary by /u/Callmekanyo on 2023-09-15 22:01:47.

I’m re-making elderberry gummies for my sister after she asked for a sugary coating. How do I add a sugar/citric acid coating without the gummies turning to goo? Would I air dry them? Or pop them into a dehydrator without heat?

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The original was posted on /r/askculinary by /u/Chargrilled_lampost on 2023-09-15 18:29:05.

Hello 👋.

I recently went to a fine dining restaurant and ordered the slow cooked beef cheeks. They were amazing. They pretty much dissolved on my tongue and I barely had to chew to eat them.

Now I’m a chef of 15 years. I’m familiar with all the techniques of how to achieve this. Yet for the life of me I can’t quite get to that extra ‘meltiness’.

My current technique is this….

1. Portion beef cheek.
2. Place in salt water brine for 2 days
3. Sear
4. Sous vide at 155f for another 48 hours. Sometimes in a jus.
5. Rest and serve

They are pretty tender and do fall apart. But they still have a little toughness and chewiness. They are good, but not quite what i experienced at the restaurant.

What am I doing wrong? I have even tried it with wagyu. So it’s not the meat itself.

Any tips?

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The original was posted on /r/askculinary by /u/RamboUnchained on 2023-09-15 21:46:07.

Title. I have an industrial electric warmer and hella low boys. Just trying to figure out if my butts would be mush if I wrapped them and put them in the warmers/ovens at 170° once they hit 180° internally. They’d be wrapped at 8pm and in the oven by 9pm to be pulled at 9am tomorrow. I’m not concerned with them being in the danger zone. My concern is grossly over cooking them.

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The original was posted on /r/askculinary by /u/RideTheRim on 2023-09-15 17:26:30.

They almost all seem like cookie dough coated with some kind of artificial chocolate. Is there a reason this is the go-to method for protein bars other than processing?

It seems we either have the Quest bar cookie dough base or the RX Bar date base.

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The original was posted on /r/askculinary by /u/scovok on 2023-09-15 15:29:13.

Full disclosure, I am not a food service professional. That being said, I do make my own barbecue seasoning rub and give it out to friends and family with the hope of possibly selling it in the future. The main ingredient in my rub is brown sugar, which obviously clumps over time. When I give it out I warn people, the rub is going to clump and it's just the brown sugar, it's not the barbecue rub going bad. Any suggestions or tips for how to reduce or prevent the clumping?

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The original was posted on /r/askculinary by /u/Purple_Bluejay3884 on 2023-09-15 11:34:53.

I can't believe companies would be waiting hours and hours to let it proof just like a home baker would. If they do, then is there any thing like that available which I could purchase? I've heard of this thing called "Folding Proofer & Slow Cooker" from brod and taylor but i don't know how much proofing time it would actually cut down on?

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The original was posted on /r/askculinary by /u/FrogsEatingSoup on 2023-09-15 01:13:32.

Okay I need help. I accidentally cooked my sweet potato bites for 30 minutes at 400 degrees instead of 425. How much longer would you cook them?

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The original was posted on /r/askculinary by /u/SpandexWizard on 2023-09-15 03:57:06.

So I've been on a bender to try making my own mustard from scratch. My first attempt was abysmal, but the second go feels... nearly right? I've been taking the time to taste each of the ingredients individually and then taste the mustard to see how they alter the flavor, and I'm getting to a point where the mustard doesn't taste absolutely wretched, but it's still Not Right. If I taste store bought dijon mustard the flavor is wildly different. I can taste all the same notes as in my mustard, but there's something more. And I can't even describe what it is. It's a mellowness compared to the bitter of pure mustard seed, like sweet but it's not sweet at all. In a vacuum I'd almost call it tart. growing up it was the flavor I associated with mustard, which is funny because now I know that the harsher note at the bottom edge of store bought mustard is what comes from the mustard seed. It's even more pronounced in yellow mustard. The fact I can't even describe what this flavor is, let alone how to make it, is driving me crazy.

My last batch was decently simple, though my measurements are anything but precise. Two, maybe three teaspoons of indian black mustard seed, a bit too much salt, maybe three teaspoons chilled water and twice that much basalmic vinegar. Enough to make it a paste. A dash of tumeric (I was testing it because I know tumeric is used in yellow mustard).

I deviate some on the traditional method of making it by using a coffee grinder on the dry seed, which works surprisingly well. I'm careful not to let the seeds heat up during the grinding process by only grinding for a few seconds at a time. I'm unsure if not soaking the seeds before grinding is my problem or not, but I did it that way the first time and it was no better. Worse actually, but I'll chalk that up to a poor mix of ingredients. The second batch tasted almost palettable when I first mixed it but after letting it chill in the fridge for a day, it became incredibly spicy (which I actually like...) and the vinegar became much more distinct (which I do not ..). I have a feeling I added too much vinegar near the end trying to bump the flavor closer to what I was expecting and if I'd sat on it in the fridge first it would have been better.

But it still doesn't taste like mustard!

So, rambling aside, does anyone know what that flavor IS? Do you know what I'm talking about? Or what I could add to change my mustard so it tastes more like... mustard?

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The original was posted on /r/askculinary by /u/Elegant-Winner-6521 on 2023-09-14 13:43:21.

Scenario I have here is that on the weekend I'll be cooking tacos for 10 people in an unfamiliar home kitchen. I want to prepare as much as possible in advance, but not over-marinade the chicken. So i thought I could prepare the marinade now, and add the chicken in a few hours before we cook.

My marinade will be something like:

• mayonnaise
• crushed garlic
• lime
• spices

Do you think the garlic will become too overpowering, will the lime interact with it?

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The original was posted on /r/askculinary by /u/releasemymind_pls on 2023-09-15 00:13:13.

Tomatoes are always hard for me to get a small dice. Is it in my technique? the knife? The fruit picked? What mix of all? Also struggling with mincing garlic by hand.

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The original was posted on /r/askculinary by /u/ronlovestwizzlers on 2023-09-14 22:00:07.

I make homemade stock all the time with the back from a whole chicken, and typically toss it out once the stock is done. This seems kind of wasteful, especially since there are little bits of meat in the nooks and crannies that are tough to get out raw . Does anyone do anything with this boiled meat?

There must be uses for it. I can't imagine some impoverished mediaeval peasant boiling their carcass and then just throwing it out. Can you feed it to pigs, or make some kind of compost or something?

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The original was posted on /r/askculinary by /u/MendelevandDongelev on 2023-09-14 21:55:03.

So I know some about cast iron, as I worked as a dishwasher at a high-class restaurant as a kid and have had roommates with cast iron skillets, but I've only ever owned this grill thing and haven't really used it. I'm gonna season it, but I'm not sure which instructions to follow. I found this video which is helpful, but a comment disagrees about oven temp. Should it be 350 or 500 degrees? Right side up or upside down? Is olive oil okay, or does it have to be something else? I'll probably do 2 or 3 layers.

When I'm done, should I look for skillet recipes or grill recipes? What kind of cooking recipes do I follow?

First time posting, sorry if I mess up with rules or format.

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The original was posted on /r/askculinary by /u/GReeeeN_ on 2023-09-14 21:15:05.

I recently had the opportunity to acquire a 1.8kg bone in Australian Rib Eye MB9+ Full Blood Wagyu from Mayura Station that has also been dry-aged for 40 days.

Given its rarity and hefty price tag ($260 AUD!), I doubt I'll come across this opportunity again anytime soon.

I'd like to hear the opinions (including culinary professionals), on the ideal way to prepare and serve this cut of meat.

Some of the cooking techniques I've experimented with include:

• Reverse sear: In the oven, then finish over hot coals.
• Reverse sear: Indirect over coals, then finish over hot coals.
• Reverse sear: Indirect over Ironbark wood, finishing over hot Ironbark wood (my personal favorite, but it might introduce too much smoke and inconsistency for this piece of meat).
• Reverse sear: In the oven, then finish in a cast iron skillet with butter, garlic, herbs, and more.
• Sous vide for 5 hours, then finish over hot coals.

I've also been dry-brining my steaks for 24 hours with kosher salt as I’ve found this really made a positive impact on the final flavour.

I'd greatly appreciate any advice and/or recommendations on cooking styles for high quality bone in rib eye wagyu at 1.8kg and even understand how something like this would be prepared, cooked and served in a restaurant setting.

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The original was posted on /r/askculinary by /u/threedaysuspension on 2023-09-14 21:01:52.

Found this grill.

Hope this is an appropriate sub to approach for help on this.

Dove right in cleaning. No research on best practices, especially concerning the restoration of steel that will contact fire and food.

1. Does someone have a checklist of each component that should be restored to ensure safe operation and food handling?
2. Additionally, I can’t find any information on the manufacturer (Madden Grill Co. Inc.) after a cursory googling. Has anyone happened to have heard of them?
3. If restoration isn’t unique for kitchen appliances where would be the best place to ask more questions?

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The original was posted on /r/askculinary by /u/juviaquinn on 2023-09-14 19:21:17.

I’m trying to think of a recipe for duck breast, and so far I have thought of using apples, agave necter, pinot noir, and chicken stock for the sauce. The problem is I’m not sure which type of apples to use. My goal is to go a for a sweet and savory with the apples giving a nice complement to the duck without overpowering the dish. Any recommendations?

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The original was posted on /r/askculinary by /u/tongamoo on 2023-09-14 19:14:59.

I make blueberry muffins often and have always used a common, name brand baking powder. Recently I bought a store brand can of baking powder and my muffins, using the same recipe I always use, are turning out too airy and dry with a slightly different taste. I guess I'll just use less until I use up the can. Has anyone else noticed a difference in various baking powder brands?

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The original was posted on /r/askculinary by /u/HomeInTheMeadow on 2023-09-14 17:28:03.

I love the idea of sweetcorn fritters, but I wish they were less doughy inside and also absorbed less oil. The recipe I use is very simple:

120g plain flour with teaspoon of baking powder

85g milk + 85g sparkling water

200g corn

I shallow fry the batter in 180c oil (350f).

The fritters taste good, but they take on an unpleasant amount of oil and they can be heavy and doughy in the centre, even though I'm sure they're cooked well. I wonder if my batter is too thick? Or should I try other flours - corn flour or rice flour perhaps?

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The original was posted on /r/askculinary by /u/stumblinghunter on 2023-09-14 18:29:10.

My wife and I go through a lot of coffee (we have a young toddler and full time jobs). Every once in a while we'll go to Costco and get a bag of beans, but they only sell medium or dark roast in bulk and we almost exclusively buy light roast everywhere else. By the end of the 2.5 lb bag we're both sick of the flavor. Is there anything we can do or add to the coffee that would lighten the flavor of it while maintaining it's caffeine content? We both already use plenty of half and half, sometimes some syrup