Legend

Made pork buns for the first time and rather than being soft and pillowy, they were dense and chewy

Did I not knead for long enough? Or did I Cook for too long?

I cooked them in a veg steamer - can post pics if needed

Planning a church dinner in October for 200 people. Menu includes potato pancakes (German inspired), two per person. Menu also includes two meats, three additional sides. Family-style serving (NOT buffet). Serving, eating, and clearing must happen within 70 minutes due to a program and speaker during dessert.

My concern about the potato pancakes is sogginess caused during freezing, cooking or holding. I know the potato shreds or grated potatoes must be drained and wrung out and dry. We already plan one or more "practice dinners" for several of us.

My questions regarding potato pancakes: Do you recommend:

1. Pre-boiled, cooled, then grated fresh potatoes OR commercially made frozen potato shreds?

2. Pancakes are fully cooked, then FROZEN and stored, then reheated?

OR Fully made and shaped, then refigerated, then reheated? OR Shaped but not cooked, then frozen and stored, then deep fry the frozen pancakes?

The kitchen used to function as a school kitchen. We have one commercial-sized deep fryer, four commercial ovens, two large griddles and one large convection oven. No more than five persons will be in the kitchen for prep and cooking, and up to twelve servers will run back and forth a upplying filled serving dishes to the diners.

Last thing: my daughter is food director for a large school district and will be reviewing 2024 Serve Safe requirements with us as a group, in a meeting. Two persons at our church are currently certified.

Hey guys new to this group me and my wife are making a black forest cheese cake. We got the chocolate cheese cake down crust is a little off but the cherry syrup won't come out right. Anyone got a idea how to get that sweet tart cherry flavor and to make the syrup thick. I'm using 1 cup of black cherries and 1 cup of sugar sadly because I'm making it out of frozen cherries because cherries aren't in season.

so I was making a mango smoothie, i used 2 pcs of mango, a glass of milk, 2 tbs of condensed milk, 1 round slice of pineapple, and a few drops of lime juice, and it turned out bitter. what was wrong with my smoothie? was there any ingredients that's not supposed to be mixed together?

If I should drain freshly-made yogurt for 2-6 hours to make Greek yogurt, where do I do that? On the countertop (for hours)? In the fridge? I use a recipe that starts with one gallon of milk, so it's a healthy amount of 'gurt to strain.

Will leaving it on the counter spoil it? Should I block out a good part of the fridge to set up the fine-mesh strainer and the salad bowl to catch the strain? Help....

I followed JWs recipe from YT. First time making pasta dough. He does it with a machine but the kitchen aid attachment is 200$ and the cheap 50$ one was out of stock at the store so I decided to hand roll and it is a PITA to stretch why? It’s been resting for 2 hrs. I kneaded by hand for maybe 10 mins but I reading now maybe I should’ve put it in my mixer.

I gave up on the last bit of dough I have left. the pasta I did make is def thicker than I’d like 🥲 what am I supposed to do different for next time?

I’ve never cooked anything this ugly looking, idk if I’ll ever attempt this again lol

5 eggs 480g 00 2g salt 5g EVOO

My schtick is to adapt recipes to create low-fat, low-sugar desserts. I wanted to try replacing the chocolate chips for melted chocolate. I use 65% cocoa chocolate with cocoa butter (not oil) and wanted to ask if the cocoa butter as a fat could replace some or all of the butter in the recipe? Has anyone ever tried this?

The recipe I use is

1 cup unflavored whey protein

.5 cups unflavored casein protein

.25 flour

.25 oat flour

.25 sugar substitute

.25 sugar

.25 butter

1 - 2 yolks

flavorings, liquids, mix ins.

These cookies do not spread, stay moist for two days, and are very much chewy. They are not very sweet, which is perfect for my needs. I know cocoa butter is solid at room temperature and so I'm really not sure what to expect. I'm hoping someone here can give me some idea. Thanks,

I've been searching for answers regarding my question but I haven't seen one yet.

Can I just do the brinning for the napa cabbage and proceed with the fermentation process (like 3-10 days as suggested in many kimchi recipes). I would want it really simple so I would be happy with only the napa cabbage as the ingredient. I wouldn't know if the taste would be good though.

No chillies, no garlic, no ginger, no onion, no chives, JUST NAPA CABBAGE if possible.

Like Sauerkraut but napa cabbage instead of the usual cabbage.

Hi all!

I've recently bought a frozen tomahawk steak that I plan to throw on the smoker this weekend. I'm currently just wondering how I should thaw it. Should I take it out today and then leave it in the fridge for the rest of the week? Or should I take it out a couple of hours in advance and keep it out of the fridge? I'm worried that taking it out too early would make the meat go bad and taking it out too late would keep the inside slightly frozen.

Thanks!

so i’m making chinese pork cabbage rolls but using minced chicken leg instead of minced pork i’m just wondering if i steam the filling with the cabbage rapped around it would it make it juicer than to pan fry it all and then fill it and then fry it again because i feel like it would dry it out hope that makes sense

Today, I had a delightful cake which was glazed with a crispy sugary glaze which was dry to the touch. In the past, when I've made any sort of dissolved sugar to glaze things with, the sugar seemed to retain water and never solidified; it became a thick syrup at best. Other times, it solidified but the surface remained sticky. I've also seen liquid sugar solidify like glass (particularly caramelized sugar), not like the crispy white cake glaze I enjoyed today.

Can someone explain how a sugary glaze can sometimes solidify and become crackly/crispy/crunchy, while other sugary glazes remain moist and sticky and refuse to dry? The crispy glaze really looks like it was applied wet, and solidified. What is the secret to achieving each texture, and why does it behave that way?

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.

Title says most of it but I work at a place that was having a traditional crawfish boil and I got a bag of crawfish + fixings for working, but I had to pop it in the fridge while finishing working and now I have like a 2.5lb plastic bag of cold crawfish + fixins (corn, potato, sausage). What’s the best way to reheat this? Oven? Boil in the bag? I’d hate to waste a good 2lb boil!

It’s been in a sous vide bag inside a plastic container and defrozen for a day in the fridge… just to be safe :)

I tried asking in r/cooking before to no avail. So I thought I'll try my luck here.

I really like the flavour of Hot Rice Crackers (Soy Sauce Sweet Chili flavour). However they are crazy expensive. I'm thinking about using raw peanuts as a rice substitute (since I don't want to fry rice) and coat with a spice mix / sauce reduction? I don't own a dehydrator and I'm not looking to deep/ shallow-fry stuff.
The original ingredients are these: Rice 52%, palm oil, SOY sauce (SOYBEANS, WHEAT, salt, water), sugar, garlic, onion, chillipowder, shallot, salt, SOY powder, SHRIMP, MILK, tapiokamaltodextrin, flavour enhancer: E635, acidity regulator: E330, tapioca starch, colour: E160c. Also 12g Sugar per 100g crackers.
Perhaps one of you made coated nuts before and has some advice for me?
Maybe making a strong sauce reduction, coat, bake dry, and coat with Paprika-chili mixture in the last minute?

I've noticed this with store-bought frozen strawbs as well as strawbs that are fresh that I freeze myself. They go in tasting great and come out tasting like penicillin. Why is this?

I am planning to make either seriouseats or king arthur brownies but I don’t have a aluminum pan.

If I use glass pan, how should I adjust the baking time and temperature and will the result be significantly different?

P.s. I have never made brownies before

as the title says. if it helps, im simmering it in red wine 👍

I prepared a custard for the first time yesterday. The recipe recommended to cook for about 15 minutes on medium low heat and when it boils, put it in the fridge to chill. I went against my better judgment and followed that instruction even though it did not come to a boil.

I checked it in the fridge for about an hour. It was not thickening. I put it back on the stove on medium high heat this time, (which I know could potentially scramble the eggs).

This time I waited for it to come to a boil and it seemed to be thickening. I put it in the fridge and left it in there to chill overnight. The custard is still not thick/set.

If I were to give it another go on the stove at medium high heat and let it boil even longer this time, is that okay.

Is constantly heating and chilling this custard going to negatively impact it in any way?

Recipe: https://www.spendwithpennies.com/custard/

I found a pack of thai peppers at my local store yesterday. I only need a few pcs for the dish that I want to make but I would love to store the rest so I could make some more in the future.

I’ve tried Google but saw slightly different things. I saw somewhere that I could freeze them but thawing might be a problem. Is this true? Should I just toss them in a ziplock bag and keep in the fridge? And should I keep or remove the stems on for storage, or does that not matter?

Edit: thank you all so much!!!

I have a new Frigidaire convection wall oven that makes metallic, popping/klinking sounds when heating and cooling off. I’ve traced the noise to the convection fan cover screws. It doesn’t make the sound with the fan cover removed. It’s obviously thermal expansion nosies, but annoying.

Before I send it back, might keep it if this is normal. Technician is coming on Tuesday. Thoughts?

It’s a 12 lb turkey that had about 2.5 days to thaw in the fridge so far.

It was still frozen so I took it out of the packaging and into the sink for the cold water bath. It’s completely submerged and I’ve been monitoring that the water temperature is under 40 degrees. And I’ve changed the water twice and it’s been thawing in the sink for about an hour and a half.

Then I read I wasn’t supposed to take it out of the packaging due to cross contamination. I Lysol’d and the washed my sink with soap first, so I think it should be fine??

But I’m not an expert. What do you all think?

Hello,

I've got a brisket that is out of date on 12th Apr

Some recipes say to brine for upto 7 days some less.

Essentially is it OK to past the date due to the brine or just brine till that date then cook?

Kind Regards

Brining Virgin

I have been buying whole birds lately and doing Jacque Pepin's chicken galantine. When I have 2 carcasses, I make stock. I just started doing this a few weeks ago, so I'm not an expert by any means, but by about the third time around I thought I had it pretty well figured out.

Yesterday I did the galantine to a turkey. It was wonderful! I had a chicken carcass from earlier already, so I threw the chicken and turkey bones in the pot and started a low simmer.

I used medium low heat the entire time. The liquid never came to a boil and it stayed on the stove about 5 hours. I skimmed off the gunk as needed. When I'd had enough of being in the kitchen I killed the heat and let it go about another hour before straining it off. I removed all the solids and passed the liquid through a sieve. I then passed it through a cheese cloth. I am confident there were no solids in it at that time.

This morning, I went to skim the fat off. I noticed a strange looking layer of something a few inches below the surface. This was about 2 gallons of liquid, by the way. Anyway I stuck my skimmer down there and the liquid immediately became cloudy. You could see darker, almost gray colored bits of stuff floating around in the liquid after I had disturbed it. I scooped some out with my skimmer and noticed it would not pass through the screen.

Is this just gelatin? The last time I got a gelatinous stock I think the liquid level had been much further reduced so the entirety of what I had produced was gelatinous. This time it's much more liquid.

More curious than anything. It's definitely gonna get used.

I've made many a roast dinner but for some reason went on autopilot today, I rested my beef joint at room temp, seasoned and seared it and put it into a 180c oven for a 2hr 15 min cook time - planning a 30min rest.

All well and good, except guests are due for 3:30pm and meat is coming out the oven at 2pm. I should be able to get them here for 3pm instead, so assuming that, how do I avoid serving either cold meat or overcooked meat when we all sit down together?

I've always had issues with Panko absorbing too much oil when deep frying, way more than regular breadcrumbs, matzah meal and even flour.

I'm frying in one of those "pan woks" (generic nonstick pan in a shape of a wok) and normal pans on high heat and preheated canola oil, I tested 5 brands of panko all of them were the same.

1. I doubt that it's my cooking method since everything else fry properly (unless if panko has a special way of frying which I don't think so?).
2. I doubt that the issue is with the pan, the oil temperature stays pretty much around the desired temperature. (~190c)
3. I doubt that it's the brand of the panko, tested 5, all of them looks normal.

The only thing that makes somewhat sense is that canola oil somehow gets absorbed into panko faster but I couldn't find anything on it.

Any idea what's causing it?...
Should I try frying it on lower heat?... is 190c too low?...

My fiance has been cooking sourdough and a trick to make the bottom of the bread soft, she puts dry rice in the bottom of the dutch oven before the dough. At the end of baking we're left with browned toasted rice that we've been discarding. Is this still usable? If so, can I store it the same way as uncooked rice? What can I make with this? It feels like a waste to just toss it.

I often follow recipes for pastries and cakes but they're always flat. I see videos and recipes that show the cakes way taller but mine only looks like that the first 5 minutes after its done baking. I always put just the right amount of baking powder/soda (according the the recipe). Is this normal? (I'm quite new to baking) Is this just unrealistic standard or is there something that HAS to be done for the pastries to remain non-flat?

I made a vanilla bean panna cotta and topped it with macerated strawberries. I had originally referred to the fruit component as a compote, but I believe compotes are always cooked, which the strawberries were not. Is there a better term for this than “macerated strawberries”?

does it add umami or anything to make a dish better?