Legend

Does anyone know (I’ve seen it a lot on cooking videos on instagram) why people put a few drops of the wet batter/ buttermilk into the flour mix before putting the chicken etc into the flour? I’ve seen people advise to do it but with no explanation

Hi. We have too much matcha powder and i am planning on melting vanilla ice cream then mix the matcha powder before placing the mixture in our ice cream machine.

Has anyone tried this procedure before?

The local ice cream brand i am planning to use is quite soft. I am not sure what the texture will be once it melted and re-frozen.

Also, is there a particular matcha powder needed? Or any will do?

Thank you.

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.

I bought beef marrow bones from the Whole Foods butcher hoping to make whipped bone marrow. I baked them for 40 minutes at 400°. I only got marrow out of one bone. Only one had the round middle that I’ve seen in photos of marrow bones. None of the others look like this and I can’t see how I’d get marrow out of them. Did I buy the wrong bones? Is there any way to use these bones now?

I cooked a spatchcocked chicken. I started with only salt and pepper and fried one side. Once it was getting color i removed it breast down into a baking dish. I used the oil and rendered fat to lightly cook1 tsp of saffron and a few cloves. I poured the oil into the bottom of the baking dish. Covered it with foil and baked at 300 degrees for an hour. Based it once with the oil. Cooked for another 30 minutes which was a bit too long.

The oil tastes really good. The chicken almost had no flavor. If i dipped it in the oil it was enjoyable. How can i change the technique to get the flavor to penetrate into the chicken?

So, at my job there is a dish that I'm helping with, and i was wondering what ingiridient can I use to train my rocher at home

Hi, all the recipes I see online call for biscuits or premade pie crust.

I'll be using this chicken pot pie recipe for the filling. However, it calls for a biscuit and I would rather have a pie crust: https://www.eatingonadime.com/instant-pot-chicken-pot-pie-recipe/

I already made the pie crust from this recipe: https://www.allrecipes.com/recipe/12492/pie-crust-iv/

The pie crust is currently sitting in ball form in my fridge. I'll roll it out and cut it into circles to cover the bowls at home. What temperature and for how long should I bake it for? I'm assuming that it's different because I'm baking it by itself on a sheet rather than over a pie with filling.

Also, as a follow up question, should I cut them into exactly the bowl size, or a little bigger, or a little smaller? Do these crusts shrink or grow in the oven?

So I’ve got turkey bones/leftovers and I want to make turkey stock but all my previous attempts at stock have not gone well. I’ve followed a few different recipes I found online but no matter what I do, either the end result has very little flavor and it feels like I didn’t let it go long enough, or I go too long and it’s so thick it turns to gelatin in the fridge. In either case it doesn’t taste very good and is too greasy. Any idea what I could be doing wrong?

I’m making a gumbo later today and I’m going to sear the chicken and andouille in batches first. Should I make the roux with the fond in the pot, or deglaze with the stock that I’ll be adding back in later?

Starter help! Please :)

I posted yesterday about my starter and since then have fed it 6 hours ago and transferred it to the well jar (which I usually use). I fed it 1/3 bread flour (white unbleached) & 1/3 AP (white unbleached. I added 1/3 filtered warm water but it was a bit shaggy so added alittle more till the consistency was right. Since then there have been no bubbles although it rose from the marker. Any help or advice? Do I keep going? Change measurements? I am going to try whole wheat flour tomorrow but I’m getting super sad that it’s not working. I started on October 25th and it is now December 1st. Photos are from rn. Please help!!

I know curdling or egg flavor is from heating the custard too much, but the past time I made it I used a double boiler and used an instant read temperature probe and removed it from heat at 180F,but it still curdled while cooling in the fridge. What advice do you have to make boiled custard well? I don't know why I have so much trouble with it. Here's the recipe I followed: https://www.easyhomemadelife.com/boiled-custard-vs-eggnog/

Edit: I saw someone suggest to use an immersion blender to fix the bit of curdling that happened, so I tried that and it helped a ton. I didn't overcook it as bad as I thought, because it didn't taste eggy once blended.

I’m looking to make a focaccia pizza with thin-sliced Yukon golds, bacon, fried sage and white sauce.

Was inspired by the lemon, potato and pecorino focaccia pizza in Sohla El-Waylly’s book. She recommends slicing the peeled potatoes and tossing them in olive oil and salt, but I would like them to be cooked and browned a little without overcooking the focaccia.

Any suggestions for how to prep the potatoes so that they’re crisp and tender after baking? I’ve seen: soak the slices in cold water to remove starch, blanch them, par roast them, soak in olive oil…not sure which, if any, is best.

Edit to add: I’ll be placing the potatoes on the raw focaccia dough and baking at 450 for 25-30 minutes

Boiling my chestnuts in salted water prior to roasting leaves stubborn stains on my stainless cookware.

It usually slowly fades during use over the year and now, at the very start of the holiday season, I've boiled the pot dry so the stains are a bit extra this time.

Any ideas for getting rid of the burnt, tannic discoloration on my all-clad pot, besides the ineffective baking soda paste?

I've also tried barkeepers friend to little effect.

Just as the title implies, my apartment came with a shitty old fridge that has only one large crisper drawer at the bottom. 😤

I'm having a hard time with storing my apples, cucumbers, celery, carrots, and zucchini. I don't always have all of these ingredients at the same time, but I do always have apples and carrots, and usually cucumbers. I know apples produce ethylene gas, but I also know the best place for them is in the crisper (and my belly, hehe).

What should I do?

So I made homemade apple pie, it was AMAZING. But I want to try for a flakey crust next time, but when I look at the recipes it’s literally the same ingredients and same steps as the one I made last night? Am I just not looking at the right ones?

My pie last night had an “all butter crust” and was relatively thick. I also had a hell of a time rolling it out. It was hard to roll and dry and kept cracking at the edges. I don’t remember it being that hard last time I made it (for pot pie crust).

Hi! I am trying to make a fried chicken. I use wet batter (water, spices, flour, cornstarch, egg powder, milk powder, salt, msg) and breading (flour, cornstarch, salt, msg).

I cover the chicken in batter and then dredge in breading, then fry at 350F for 6 minutes. The chicken comes out dark and not golden brown as I want. Is there something I can do to slow down browning process?

I have read that acid like vinegar can slow down that process, but not sure how effective it is, should I even try that? Also, I tried using different flours, but same problem. Most fast food chains use bleached flour which probably does brown a lot slower than AP flour. But can’t try that since it is not possible to find it where I live

Hi culinary friends,

My boyfriend and I recently bought our first carbon steel wok and finally got around to seasoning it for the first time. I noticed it was burning weirdly in the center, but kept going until the rest around it started to darken as well. First picture is how it looked when I noticed it was burning weirdly, second is how we ended up. I attached pictures of the instructions I followed, directly from the manufacturer’s website. I’m not sure if we didn’t scrub off the coating enough and that’s what’s chipping off, if we used to much oil and it burned so that’s why it’s gummy, or what. In my opinion we severely f*cked up though. What can we do?

I invited 3 friends for brunch. I made potato salad, coleslaw and devilled eggs. I was planning to serve a platter of smoked salmon, cream cheese, lettuce, tomato, onion, capers alongside bagels. My husband says I should make sandwiches and not have guests do it themselves. So now I have 2 ideas. 1 is to make a platter of bagels topped with lox and cheese, lettuce etc. 2nd is to serve bagel with cheese and lox, but let them add their toppings. What say you?

After many searches, it seems that the exact origins are unknown. Some food was discovered by mistake. But this, this is two things that don't mix and it's very hard to make well. How did they come up with such a strange complicated sauce?

I was at Costco and purchased baby portabella's to make stuffed mushrooms. I usually use white mushrooms (my stuffing is just cream cheese, worcestershire and shredded Reggiano Parmesan). These are really "hard" compared to the white mushrooms I normally use. Do I just remove the stems and make them the same way as if they were the white mushrooms? Will they soften much? THANKS!

I’m making a late Thanksgiving dinner tomorrow. I’m doubling the stuffing recipe— have an extra deep 9x13 pan.

Anything to keep in mind? Should I lower the baking temp? Tent with foil? Thank you!

Is there a difference using something like a broiler to get a crust on a piece of meat versus using a pan to sear it directly? Other than maybe the pan being more even?

My food processor and blender smell like spices. I was to make pistachio butter, but I'm afraid that the butter will smell / taste like the spices too. Is there a way to get rid of that before I make the butter / will the butter actually smell or taste like spices? Thank you in advance!

I came across an interesting fudge recipe. The ingredients are as follows:

340g caster sugar 120g liquid glucose 120g unsalted butter 150ml double cream 150ml whipping cream 50g good-quality white chocolate 1 tbsp icing sugar 2 tsp ras el hanout pinch of sea salt

My question is that since I live in a country, where we only have whipping cream (34% fat) and no double cream (48% fat) should I either just do 300ml of whipping cream OR mix 75ml whipping cream with 75g of mascarpone?

Hello! I have a family recipe for the traditional French Canadian meat stuffing. I made some for Thanksgiving (American), and have a lot leftover and was wondering if I could use that to make the meat pie. Are the recipes the same (just thicker for the meat pie)? If not what is the difference? Also, how is Gorton different? Any advice would be greatly appreciated! Unfortunately, my mother has passed so I cannot ask her. ❤️

I need help if finding any problems with this recipe i had in mind. I want to use the vegetables i have which are bell peppers, carrots,cauliflower,mushrooms, zucchinis and onions. So i was thinking of sauteing the vegetables with olive oil then adding chicken broth then adding gochujang paste with salt, black pepper, onion and garlic powder, soy and Worcestershire sauce (i saw people also add brown sugar or peanut butter but i have no idea if it works or when do i add them so please also tell me) then letting everything to boil. After that i add the boiled noodles with some of the noodle water and adding some air fried chicken on the top

Hello, I have never made anything with imitation crab before. I bought these frozen Asian stars ichiban imitation crab sticks and ran them under warm water to try to dethaw them quickly. I only needed a couple so I threw the rest in a ziplock bag and then put them back in the freezer. Is this food safe? I was worried about it so I googled and got a tiktok saying it might cause botulism or create bacteria on the sticks. Is this right? I don't entirely trust tiktok as a source (although I am asking Reddit so somewhat better?). It's already too late for the crab sticks I used but do I need to throw away the freezer ones?

Apparently this sub doesn't allow pictures, but yeah, I bought it early November 2024, 1 quart of Kroger Brand Half and Half and the date on the cap is (06/24/25).

That can't be right, can it?

EDIT: The reason It's so surprising is because the dates when I buy Lucerne is usually 1-2 months. Not 8. I shal compare the pasturization

I want to bake croissants and was wondering which type of flour is better t45/t55/t65?

is it possible to substitute bread crumbs for quinoa in a meat loaf (in order to absorb juices)? if yes, do i have to pre cook them (and to what extent) or just put it raw?