AskCulinary
I love making pork meatballs and usually use it with ground pork from a local butcher, but I bought ground pork tonight from my grocery store and it smells like rotten eggs. I’ve bought ground pork several other times from the same grocery store and threw them all away because of the rotten egg smell, but now I’m wondering if this is normal since it’s happened so many times. The pork I bought today has a sell by date of the 26th, it’s not slimey but a bit wet(?) and there’s no discoloration. submitted by /u/False_Bluebird5097 [link] [comments]
Okay so this may be offensive to post here as it’s a takeout recipe idk but there’s 1000’s of Chinese takeout restaurants in Ireland who make a curry sauce which seems to be a very closely guarded secret. It’s impossible to find the recipe. They all taste quite similar but I can never get it even close. I’ve finally found a post from an owner of one of them creating the sauce. My question is how do I replicate it. Unaware of most of the ingredients and how they get it from lumpy mush to a smoother sauce. Here’s the video. Apologies if this is not allowed or offensive. https://vm.tiktok.com/ZNddBhf96/ submitted by /u/cantreallystop [link] [comments]
I've somehow figured out a way to make my pizza from scratch. When I worked from home I always made the dough at about 3PM to eat at 9PM for dinner. My question. I plan on making pizzas for dinner tomorrow/day after, but have to leave for work at 9 in The morning. How can I make the dough, ensure it proofs and then store it. I can only be back home by 7 in the evening, so leaving the dough to rise from 9 to 7 may not be ideal. Extremely hot, tropical climate right now. Thanks. submitted by /u/MuggleWitch [link] [comments]
Sooo, bit of an interesting one. My wife is allergic to alcohol and, honestly, knows really nothing about it at all because of that. I browned up our corned beef in a pan, deglazed it with some wine. Set that all and some beef broth, onions and celery, in Dutch oven. Anyway, I found myself urgently needing to take a work call and asked her if she could put "the beer" in. Turns out "the beer" she put in was a can of Brooklyn Brewery Pulp Art. She didn't want to waste a Guinness because she knows people drink them today. Is there anything that can be done? Is it really not that huge of a deal? Is it ruined? submitted by /u/Straight-Donut-6043 [link] [comments]
Hello! For Christmas I got some rum, vodka, and these glasses to make vanilla extract. They’re about 2 months in now but I’m seeing this build up at the tops of the bottles https://imgur.com/a/LhEeaBH Is this mold or just a regular occurrence? I thought the alcohol content would keep any serious chance of mold but I’m worried I ruined this somehow submitted by /u/EntranceCreative8734 [link] [comments]
I'm sick of making pasta bakes where the cheese goes all crispy on top but then when you cut into it, the pasta falls apart. I love the crunchy texture of a good firm pasta bake that retains it's shape when you cut into it. What's the solution? Should I bake the base for a period of time before adding the cheese perhaps? submitted by /u/NeverEat_Pears [link] [comments]
Hi, Wondering if anyone knows what might have caused my dough to go all weird and stringy like this —> https://imgur.com/a/XXmrsyW I have been using the same recipe and making this bread 1-2 times per month. It always turns out great and I haven’t had any issues until today. The dough came together nicely and looked exactly as it always does. I was kneading it in my kitchenaid (as I always do). It went from being almost ready to transfer to another bowl to rise - to becoming weirdly soft and stringy within minutes… My understanding is that over-kneading would cause the dough to become tough? But it was super soft. Also my mixer felt like it was overheating a bit, could the heat be the culprit? Any tips or info on this is appreciated!! 😊 Here is a link to the recipe: https://sallysbakingaddiction.com/whole-wheat-bread/#tasty-recipes-126009 submitted by /u/Admirable-Hope-5838 [link] [comments]
I'm trying to make Konamul muchim (a Korean banchan) and it turns out bitter every time. I've eaten this my whole life and I have never tasted a bitter kongnamul like this. I'm not entirely sure what I'm doing to bring out the bitterness. This is basically how I'm doing it: https://www.maangchi.com/recipe/kongnamul-muchim Is there anything specific in any type of cooking technique that would bring out a vegetables bitterness? submitted by /u/ImGoingToSayOneThing [link] [comments]
If the flour is not cooked out properly it will most definitely split. Once thickened you have to continually cook out for at least 10 mins, stirring all the time to prevent burning, the longer you do this for the less likely it is that it will split later..the flour has to be thoroughly cooked into the mixture. submitted by /u/Consistent_Ladder285 [link] [comments]
Hi, I have been using this same recipe for a while (I make this bread about 1-2x per month) and it turns out great every time. For some strange reason, today the dough became very stringy and sticky AFTER kneading it. I was kneading in my mixer as I usually do, and the dough looked the same as it always does. It went from being almost ready to transfer to another bowl to rise, to all of a sudden changing to this weird, stringy, sticky texture. My understanding is that overkneading would cause a tough dough? But this is not tough at all. It’s softer than it was just minutes ago. And very stringy. My mixer felt like it started over hearing also, could the heat have caused this! Any tips or information on this is appreciated! 😊 Here is a link to the recipe I used if that’s helpful. https://sallysbakingaddiction.com/whole-wheat-bread/print/126009/ submitted by /u/Admirable-Hope-5838 [link] [comments]
Hi. I’ve used the stocks and demiglace from More Than Gourmet for years. Unfortunately for me, they closed down their retail arm and now sell only to companies. I’m wondering if anyone who has useful More Than Gourmet products has found any of similar quality that sells online to individuals. I am searching. Thanks! submitted by /u/felice60 [link] [comments]
I understand it's best practice to the stew tomatoes before passing them through a food mill. But, should the complete sauce be made first, and then passed through the food mill (with carrots, onions, etc)? Or should the tomatoes be stewed by themselves for a few minutes, milled, and then added to the pot with the other ingredients added afterward? And does this change if using fresh or canned tomatoes? I think most make the sauce to completion, and then pass it through the mill, but then why use a soffritto instead of a small dice if it all gets sifted out in the end? I'm curious to know from the pros -- if you had a few cans of san marzano tomatoes and a food mill, how would you go about making the best possible sauce? submitted by /u/JPF_3 [link] [comments]
I've begun oiling an older cutting board after several years. Could these dry looking areas be a sign of mold, the board absorbing oil, or an indication that I should re-sand my board? The arrows are pointing to white-ish areas on the board. The circled area shows where I've wiped an area of the white space. Just curious if my cutting board is thirsty, moldy or in need of a good exfoliation. submitted by /u/Content-Animator-840 [link] [comments]
Hi I've started learning how to make claypot rice at home. The claypot bowl is not glazed on the outside. It is glazed on the inside below the rim. The lid is not glazed on the inside but is glazed on the outside. I've burnt the bottom of the inside of the claypot, so the colouring has gone from glazed to the normal burnt bottom of a pan / carbonised look. How am I meant to clean this, if I am at all? I've removed all loose debris and am unsure how to properly maintain this. Thank you! submitted by /u/iLoveMatchaSoMatcha [link] [comments]
Been looking through endless recipes. Besides making my own dough (i dont have the patience for it), can pizza dough be used to make pretzels or should I find a different kind of dough? submitted by /u/NoNamePhantom [link] [comments]
Hi all. My ex, God rest her soul, mil used to make kasha(?) and her famous chicken and rice. She hated me so she never shared her recipes but I figured out kasha. My ex has been feeling down lately and I really want to try to make some for him. Does anyone have a good recipe that's easy for a non cool to make? Please help. Thank you. submitted by /u/SpeedyKy [link] [comments]
I plan to pack uncooked eggplant slices for lunch and was wondering if it will stay good until then with an ice pack or if the chances are better when it’s cooked. It would be in my bag for about 2-3 hours submitted by /u/SharpLetterhead8183 [link] [comments]
This is our weekly thread to ask all the stuff that doesn't fit the ordinary /r/askculinary rules. Note that our two fundamental rules still apply: politeness remains mandatory, and we can't tell you whether something is safe or not - when it comes to food safety, we can only do best practices. Outside of that go wild with it - brand recommendations, recipe requests, brainstorming dinner ideas - it's all allowed. submitted by /u/AutoModerator [link] [comments]
Where I live in the Midwest US a lot of bars and restaurants have broasted chicken, especially on Sundays. It's my understanding that "broasted" is a trademarked name for frying something in oil in a specialized pressure cooker, but I know that places like KFC also fry their chicken in pressure fryers. Is there any difference in broasting chicken vs deep frying chicken in a pressure fryer? submitted by /u/bigbaldfuck [link] [comments]
Hello, I’ve recently decided to get back into making my own food at home. Eating out has just become too expensive and I want to get healthier. For one of my meals, I’m planning on eat Chicken Breast, Black Beans, and Quinoa, but I’m struggling on concepts to combine all of these foods. I’m busy with work, so having a recipe I can make one day a week to get me through the whole week is ideal. It will come out to be about 100g Chicken, 300g Black Beans, 300g Quinoa. I love citrus and spice! Thank you! submitted by /u/yonkzoid [link] [comments]
Hello all, I am trying to source ingredients for a friend of mine who is severely allergic to tree nuts and peanuts. I’m aware of the dangers of cross-contamination, both in the kitchen and in the processing of different ingredients, and wanted to know what steps I can take to avoid any risks. I’ve heard that with product packaging, companies can choose to voluntarily list, “processed in a facility that also processes tree nuts,” or something similar, but how can I as a consumer be certain whether individual ingredients do or do not carry a risk of cross-contamination? Are there any foods I should be extra careful about, like flour? Thank you for any suggestions! submitted by /u/KZC_Zden [link] [comments]
Hi. I’ve used the stocks and demiglace from More Than Gourmet for years. Unfortunately for me, they closed down their retail arm and now sell only to companies. I’m wondering if anyone who has useful More Than Gourmet products has found any of similar quality that sells online to individuals. I am searching. Thanks! submitted by /u/felice60 [link] [comments]
I bought some Simpli Lupini Beans about 2 days ago. I put them in cold water this morning, and let them soak for about 12 hours in my fridge(don’t worry the brand pre soaked them). Then I simmered them for about 50 minutes when they were done soaking. After I got done simmering them, I tasted one, and it tasted like nothing. Why did this happen? Is it because i cooked them for too little(brand says to simmer for 1h or however long it takes for them to cook). Bad batch? Bad soak? Because I added no seasonings/spices? Is nothing wrong? submitted by /u/yubullyme12345 [link] [comments]
Can I bake 3 lbs of frozen bolognese sauce? Like 300 degrees Fahrenheit for like an hour or two and it’ll be good? submitted by /u/user27484920274748 [link] [comments]
I wanted to grind my own malted barley, red wheat berries and add that to milk powder to make my own carnation dupes. Does anyone have a suggestion of ratio in grams for each of those ingredients? Also not looking for diastolic just the ice cream malt. Can I just grind and mix or are there more steps? submitted by /u/iamthegrandpoobah [link] [comments]
I was supposed to make a recipe for gallo pinto, which says I should cook rice in chicken stock and then refrigerate it overnight. I wasn't paying too much attention and cooked rice the way I normally do (with just water). It's a rather simple recipe so I'm worried if I omit the stock it's going to be a boring rice and beans dish. Any way to still add chicken powder/bouillon? Can I stir fry it into the rice? I'm supposed to stir fry the rice and beans with some onions next. submitted by /u/kasasasa [link] [comments]
As the title asks, how do I cook polenta to order? Anybody have any good recipes? submitted by /u/straightnoturns [link] [comments]
Hey all! I put the same spice mix on a ton of my food and have only just realized I should probably make a blend mix instead of using 6 different shakers every time I make a meal. Problem is, I always do it to eye. Like l’ll lay out a bunch of chicken and pour garlic and onion powders until there’s like a good thin even spread on everything. Same with salt, pepper, oregano, and parsley. Do you have a suggested ratio I should start with? Usually, I use this mix of spices after I’ve already done a salt brine of some kind, so like some of the stuff that I’ve read seems too salt heavy. Part of me thinks pepper, garlic and onion powders, and any Italian herbs should almost be 1 full shaker each, and then maybe 2 parts diamond crystal kosher salt? Of course I could adjust it all after trying a batch, but I’d love to get close at the beginning! submitted by /u/Useful_Welder_4269 [link] [comments]
In the summer, I love making pasta with clam sauce with fresh clams from the farmer’s market. I soak them in cold water for an hour before cooking to get them to spit out the sand and silt, but there’s always tons left in the sauce. Suggestions for a better way to do it? submitted by /u/VAW123 [link] [comments]
What can I do with my saved egg shells? submitted by /u/Conscious-Fondant-39 [link] [comments]
Hello! Did google searches but it’s all results on how to revive stale bread. Got a few loads of bread that are a little stale (aka rock hard). I am intending to slice and freeze most of them. Do I revive them first (wet under running water and bake at low heat for 10 mins) before slicing for freezing? Or am I over-thinking this and just slice and freeze? And revive on the thawing end? Thank you! submitted by /u/BleckoNeko [link] [comments]
I eat mostly a carnivore/ketogenic style diet and feel great doing so. So I'm wondering if I could use a traditional brine recipe (water, salt, spices), but just omit the sugar? Would doing so significantly alter the outcome? Thank you in advance! :) submitted by /u/LonghairDreamer [link] [comments]
There’s an air fryer bagel recipe with the ingredients: 1 cup all-purpose flour, 1 cup Greek yogurt, 2 tsp baking powder, Pinch of salt I have regular yogurt. Can I substitute that? Besides the difference in protein, is there any other difference if I use Greek yogurt or regular yogurt? submitted by /u/notabreadbaker [link] [comments]
So many recipes I see don't include the soaking step. I've had sweetbreads I've loved (soft and flavorful) and others I've hated (hard and chewy). I want to make them myself, but am wondering about those recipes that don't require soaking. Does anyone have any insight on this? submitted by /u/TheLivingRoomate [link] [comments]
I have an onion, canellini beans and sausage. I was going to remove casing from sausage and cook it, breaking it into pieces then add the beans and probably some spinach. Should I cook the the onion first, then adding sausage, or cook sausage and remove then cook onion? Or just throw them in together? submitted by /u/adamaphar [link] [comments]
Curing salt (pink salt, Prague powder #1) has three effects: flavor, color, and preservation. What concentration of curing salt produces each effect? If I’m not worried about preservation, at what concentration does pork start getting pink and/or “hammy”? submitted by /u/TeaSeaJay [link] [comments]
I've done a few batches of ginger syrup for cocktails and stir frys, and always candy the ginger after the syrup is boiled down. To do this I'd peel and slice my ginger, measure out 2:1 raw sugar and water, mark the height on the pot. Then fill with 5 parts water and boil it back down to the 2:1 line and strain out the ginger. My problem is now that I want more candied ginger but still have a good amount of syrup from the last batch. Can I just dilute the remaining syrup back into a (roughly) 2 parts sugar/syrup to 6 parts water and boil down a new batch of ginger slices? Or is there something I'm overlooking? submitted by /u/Bored_cory [link] [comments]
I’m determined to make a homemade version of classic greasy spoon, diner-style shredded and fried hash browns. I’ve been reading that a good method is to partially cook whole potatoes the day before, let them cool in the fridge overnight, and then shred and fry them the next day. My question is what is the best method to pre-cook the potatoes? My instinct tells me that baking or microwaving them would be best, so they don’t absorb any water as they cook. Also, would it work to pre-cook whole potatoes, shred and season them, freeze them, and then fry them as needed, like how you can buy a bag of frozen shredded hash browns? submitted by /u/crazycarrotlady [link] [comments]
I love stir fried rice and noodles and make it on a fairly regular basis as it’s an easy way to meal prep. Something I notice is my stir fries are vibrant and flavorful the day I cook them but they become blander the next day. Is there something that I’m doing wrong? Or is this just what happens when the flavors blend when it sits for a period of time. submitted by /u/KingBiggles [link] [comments]
I recently stumbled upon a rather intriguing pasta: red berry pasta. It’s a dry pasta made with 35% red berries and 65% flour, which gives it a unique flavor and color. I was wondering, how would you cook it? What kind of recipe would best complement the fruity notes of the red berries? My idea so far is to go for a ricotta cream with caramelized cherry tomatoes, lemon zest, and crunchy almonds. Alternatively, I was thinking of pairing it with bacon for a more savory contrast. Any better suggestions? P.S.: I’m from Italy, a true pasta veteran. submitted by /u/Cannotdecide98 [link] [comments]
Sorry if this is a double post, I couldn’t find my post after I made it so I added flair. I made passion fruit mousse yesterday and she didn’t harden. The top layer was stiff but under it was all liquidy. I put her in the freezer about a 30 minutes ago, but I don’t know what to do. Should I add cornstarch? The function is in an hour. submitted by /u/Yankeedoodlekamikaze [link] [comments]
I rubbed a pork shoulder in mustard and slow cooked it for 24hrs in a bath of cola and garlic. Now I have some great pulled pork but wondering if I can do something with the left over liquid? submitted by /u/Sj5098 [link] [comments]
I am trying to recreate some interesting dishes I saw, that use vacuum to replace the liquid inside a watermelon, with a cocktail instead. I have an anova vacuum pro, that comes with a vacuum hose, and thought that perhaps there are some small chambers/containers that would work with it, does anyone know any brand/container I can try that would work? submitted by /u/Illustrious-Park650 [link] [comments]
Hello! I'm making some homemade churros (recipe below) and I'm having trouble getting the crispy texture I want. The churros end up hard-crunchy instead of crispy-crunchy. Any advice to make it crispy-crunchy? 150ml Water 20g Sugar 40g Unsalted butter 110g All purpose flour Low heat 3 minutes Wait for 10 minutes 2 Eggs submitted by /u/Nanase_Miyo [link] [comments]
I have a recipe for a vegan lemon tart that I'm really excited to try, but it asks for a 7" tart pan. Unfortunately, I only have an 11". I figured I could use a tart shell recipe I already have to suit my 11", but then I'm unsure of how to adjust the filling from the new recipe to be enough. I'm also not sure if using a different tart shell recipe is a good idea. I've seen articles online that break down these sort of adjustments for cake baking, but I haven't seen anything that explains tart adjustments. I'm not mathematically savvy, but if there's a super simple formula (or a chart that already has everything broken down for increasing/decreasing/adjusting recipes), I'd really appreciate it! submitted by /u/zappayerbouti [link] [comments]
I am having this debate with my SO, I feel like it is easier to slice against the grain than along the grain. But my SO is claiming slicing along the grain is like separating the meat fibers sort of like separating straws. What are your thoughts? submitted by /u/dick-flicker [link] [comments]
I keep getting bottles of olive oil (California Brand) that the caps end up breaking on, meaning when I go to tighten them, they end up just spinning and then I end up with a bottle of olive oil with a broken loose cap that can't seal and is going bad. Ideally I need something that is dark colored and I can clean? Even though I'm not sure how to clean a bottle you store olive oil in? Any help please! The one set of bottles I got off Amazon to try and replace California brand bottles with, were crap and did the same thing. Glass or something else non toxic please. Thank you. submitted by /u/Timmer_420_80 [link] [comments]
Anyone know what type of salt Longhorns uses on their baked potatoes? It’s reminds me of a kosher salt but it’s not… but it’s my absolute favorite type of salt and would love to get some for my own potatoes. submitted by /u/Violeteyes00 [link] [comments]
Where do you purchase grade A vanilla beans? What variety do you prefer for your sweet pastries? I love vanilla and have been buying Madagascar beans from The Vanilla Bean Kings (10 for $12). However, I would like a better grade. I am also interested in trying Indonesian, but are they truly a smokey in flavor? submitted by /u/Ok-Possible180 [link] [comments]
Anybody know whats the reason for this and what can i do to fix it? I do not know the exact measurement since i didn't do it but its just Balsamic Vinegar Olive oil and a balsamic reduction Also i was told that they do not change the bottle they just added either vinegar or olive oil everytime it began to run out Thanks for the help! https://imgur.com/a/NFQWRhZ submitted by /u/Brief_Lime9451 [link] [comments]
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