I'm 22 and looking to enroll into a culinary school and culinary lab showed up as an option. I've never heard of it and they seem relatively new? I just wanted to know if anyone had any experience with this school.

I have 5 cartons of unopened egg whites are are about to go past their use by date. I’m sure they’ll be fine for use for at least a week or so after, but each carton has 454g of egg white. I’d like to use up as much as possible. I’m only cooking for 2, so anything I make would probably need to move into the freezer. Thanks!

So I went to this Michelin star sushi restaurant sushi yasuda in nyc and they had thing called ebi maccha-age which is flash fried prawns with matcha dusting. The prawns were fried so that it was hundred airy bubbles around the body of the long prawn how did they get this effect?

should I clip that piece off or let it heal?

So, I'm well versed in pan, reverse, sous vide-post searing, but I'm crafting a stir fry recipe for the (electric for me, but I suspect that other methodologies would benefit) range. I had a thought about -for lack of a better term- par-searing (in a cast iron) or par-grilling the meat to add char prior to Wok-ing the whole stir fry to add texture but also preserve moisture and tenderness when adding to the wok. Is this a thing that people do or am I an accidental pioneer? If any one has done something similar before, I would absolutely love some details on their experiences or tests.

Don't worry, I'm just a home cook that likes to elevate my dishes beyond what the overwhelming majority of home cooks can or want to do. Not trying to steal secrets or out them.

Thanks on advance for any info (anecdotal out factual) that may be able to be provided.

Of course, ifI have to do the testing/data-collection myself, I will, but I'll also post the findings here.

So im looking for a cutting board that i can use for a lifetime. Please educate me what brand, how to maintain it, and what to do & what not

Thank you!

I’ve had this spatula for sometime now and have found lots of use for it. However like all good things its life is coming to an end (cracking in silicone). Was wondering where I could find a new one or a similar product. Im not sure what it’s called and has no branding on it. Can’t remember where I got it.

Bought some ice cream as a treat, opened it the same evening and there was a huge pool of ice at the top. Once removed, and dug in, the ice cream was really sweet, greasy, and grainy.

What can I do with it? Was thinking of blitzing into a milkshake but husband isn't a fan. It was a fancy 4 flavour ice cream we bought out of town so couldn't be bothered to return it.

Just to add, we have had this ice cream before with no issues. Seems to have been a bad batch.

I just bought some homemade dango and mochi and id like to know if i can keep it sealed on its plastic wrap for 2 days (i havent opened it yet).

But the bad part is that im going back to my hometown tomorrow (on sunday) and its going to be a 6h long trip

Do yall think its gonna be edible until tomorrow (sunday) night???

Is there a proper cooking method for the following idea I have for french fries:

1. Have a bucket of russet potatoes bathing in water whole and unpeeled.

2. An order comes in for fries.

3. A few potatoes are ticking out of the water to be immediately sliced in the potato slicer

4. They are immediately dropped into the deep fryer at X temperature for Y time.

5. Fries are taken out and seasoned and served.

Is there anything wrong with this setup? What would the fryer temperature be and for how long?

Edit: Well Reddit has a suggestion for me too and I don't think I'll go that route: https://ibb.co/4Fs87ss

I accidentally ate 2 old spinach wraps that expired march 17th. They were sealed until today when I ate them. Is this something I should be worried about?

Just wondering, if anyone knows why lamb smells so bad while it's cooking? It smells fine once it's done and it tastes fine but man it stinks while it's cooking.

Or is it just me?

I'm looking to get out of my career field. I hate this job and I'm drowning. I want to bake. But I'm not sure how to transition or if I should go back to school. People keep telling me it's just going to put me in debt and employers would rather have experience. Can anyone give me any advice or pointers as to how to transition or what would be the best way to go?

How come the arrachera(skirt steak) costs more than when they cut it up for taco meat(picada)?

Is the taco meat like the hot dog version?

It still taste good... But obviously not the same as getting a big flap of meat and chopping it up. But it's like 60% less.

I just joined, my favorite reading is receipe books so I feel like I belong here. I hope to fit in :)

Does anyone have any recipes that could use either chicken or salmon? I know that’s probably strange but my Fiance eats meat and I am pescatarian so I will only eat fish. I hate having to cook almost two separate dinners because we have very different diets, I’m wondering if anyone has a recipe that I could make all in one and then just add oven chicken/ salmon after so it’s not so much cooking? Thank you!

Can I use either of these for American shrimp and grits or do I need something explicitly labeled grits? TIA

I have the recipe from a restaurant that has an amazing duck on the menu and the recipe is essentially to salt it for 24hr and steam it at 85c in the combination oven and then fry for service. How can I steam at a low temperature at home as I don’t have a combination oven? And wouldn’t it make more sense to steam it and then salt for 24hr?

I’ve been in college for a couple years now (M21) and the whole time I’ve been extremely depressed. It’s a big university and my social life is great but I’ve always felt empty and I think I recently figured it out. My grades are shit even though the classes are piss easy and I think I truly hate the things I’m learning. I hate my life but the one thing that still gives me joy is cooking. I had the realization the other day that went something like this “Im not interested my classes and I’m not even doing well. I Dont want to do this the rest of my life. I love cooking and I’m good at it why don’t I pursue that.” Maybe I’m being extremely childish but I think I want to drop out of college and start working/go to culinary school. I’d really love some advice

My favorite thing to use to sweeten coffee and tea is sorghum syrup- unfortunately this can be kind of expensive, and it's prompted me to explore different kinds of syrups in general. I made date syrup and paste respectively, and that was good, but I'm wondering what other kinds of syrups I can make. One thing I've been thinking about is banana syrup due to bananas being comparatively less expensive than dates or sorghum.

One clarifier I should add is I don't like refined sugar and pretty much all fruits are more than sweet enough for me.

Does anyone have any suggestions for interesting syrups to make that don't have refined sugar and won't break the bank?

I bought some bulgogi and am going to marinade it. Can I substitute salt for MSG in the marinade?

I just went to the Asian grocery store and even though I don’t know how to use them I couldn’t help but buy some red Thai chilies when I saw how fresh and vibrant they looked. I bought 2.5 lbs of bulgogi and was thinking of adding some to the marinade. What are some other ways I can use them?

Hey friends- are there any legit culinary arts schools in Minnesota? I’ve already been victimized by for-profit schools, so I’m not interested in “private” schools. Background- I got my degree from Globe and luckily was able to have my loans discharged with PSLF and various lawsuits 😩. That being said, I’m DONE with healthcare and want to pursue my passion. Any insight is appreciated

So, not sure if it’s me, but during dinner on a cruise ship, I had some sushi and sashimi, and my first bite, it tasted, salty, fishy and a bit bitter. I had few more and the same thing. The sushi was the exact same, only the vinegar masked the sourness.

Was it me or the sushi/sashimi