Hey Redditors!

I'm curious about the health benefits of different types of black salt. Each one seems to have its own unique properties and origins:

Is it someone in here who own/owned a restaurant that is willing to let me interview them for a school assignment . i’m currently in culinary with INCA

Dry brined this turkey with kosher salt on Monday and it’s been in the fridge since and these black/green spots were not there, is this a product of the moisture leaving the bird or do I have a problem on my hands?

We have a 14-15 pound turkey-I have had it in the fridge thawing since Sunday. Today it was still pretty frozen-we did the cold water method and changed water regularly. I took it out of water and seasoned it and place on a tray. Is it okay to place back in fridge until early tomorrow morning or should I cook now? Will be cooking in roaster oven

Thank you so much

It’s my first turkey!

I bought a Popeyes turkey late Thursday evening 11-21-2024, I went straight home and put it in freezer. It was in the freezer until Sunday evening at around 8 or 9 p.m., to which I put it in the fridge to defrost for thanksgiving. It is a day before thanksgiving 11-27-2024, 2:30 a.m. when I am writing this, maybe since about late Monday, early Tuesday, every time I open the fridge, there is a smell from the turkey. I don't know if it's a normal turkey smell or if it is bad or if I did something wrong... SOMEONE PLEASE HELP WITH SOME ADVICE, THANK IN ADVANCE

https://forms.gle/c2nmug5Ub9T76XSc8

Ok so I’ve made the cinnamon rolls before, their pumpkin pie and the recipe I used before wasnt on the site anymore so I just copied what I remembered and put it in an ai bot. It was going well at first before I noticed the bot hadn’t put in the instruction’s to add the yeast and I just added it in at a last ditch attempt. But it still looked soupy so I added more flour to it (recipe called for 4 1/2 cups of flour) and I added 3-4 1/4 more of flour into the mix. It ended up being dough, but now I’m concerned for how they will turn out.

Will it just make more rolls? Will the flavor be underwhelming? Do I just have to start all over??? It still smells strongly of pumpkin and cinnamon as I added before, but idk if I messed up somehow.

Anything helps !! Plz and thank you !!

So I decided to run an experiment with my new Thermoworks RFX Meat Thermometer. I wanted to cook a turkey before thanksgiving because.

1. I love turkey and don't care if I eat it all week. And with pre-Thanksgiving prices the whole bird cost me 6.26 so even if I just get 3 meals out of it it's an amazing deal.
2. I wanted to make Turkey stock for banging gravy.
3. I wanted to play with my new toy before I try it on something important like a steak.

So first things first my turkey wasn't thawed all the way so I took the better part of the first hour struggling to remove the turkey neck that was frozen in the cavity.

Method was set my Anova Smart Oven to sous vide mode and set temp to 150. Insert thermometer, Throw in oven. Because of the issues I had with the frozen parts I had to dump water. in the first hour or 2. I followed the thermometer and it got to 150.

As you can see in the graph it got to temp pretty quickly considering it was coming all the way from basically frozen.

After I finished a project I came out looked at the thermometer and pulled the turkey cranked the temp to 450 after cleaning out all the liquid on the inside of the oven (there was a lot because of as I said frozen turkey but also it happens in the sous vide mode) threw the turkey in and crisped it up.

Results are awesome. Even though I made a mistake and kind of overcooked (still super juicy though) . If I could do it again. I would probably not go for the finishing in the anova as it had too much temperature drop and couldn't heat up quick enough for the bird. Probably would just use my regular oven as it won't have as much temp drop and will rebound quicker. I also would probably only take it to 145 so I don't get the final temp as high as I did this time (it wound up just over 170 on carry over)

I also would like to tinker around with flavor injections before roasting. I thought about the butter trick but the skin was already tight so I didn't want to tear it too bad. I think injecting turkey broth into it or something I think would be a sick idea.

Turkey

Graph (sorry the Y axis is on the other side)

I'm making cornish game hens for Thanksgiving instead of turkey (at a family member's request). I've never made them before. Any tips, advice, recipes etc would be greatly appreciated. 🙂

Greetings! I noticed that the gas station in my area has an offer on kitchen knives. The knives are from Bugatti, but the one I’m looking for opinions on is their Damascus steel knife.

Specifications: • Damascus steel • 67 layers HRC 60±2 • Length: 20 cm / 7.87 inches • Price: ~€50 (discounted from ~€172)

Is this a good deal? Are Bugatti knives worth it, especially for a knife with these features?

Today I found out they are two SEPRATE people. I'm 20 years old... I guess I just believed homie was mad talented in two completely different skills 😭

Hi! My roomate is Mexican and has been craving home. One of his favorite dishes is pazole. This is not something I'm used to making but I would love to try to make him feel more at home again. I do not know his family in anyway so I have no one else to ask. I need a really good authentic pazole recipe! Anyone willing to help? Thank you

So I like to bake and cook I've been doing it for 2 to 3 years for my friends and family. I want to learn to bake mainstream bakery items instead of just basic desserts.

So is there any way I can volunteer in a bakery to learn. P.s I'm currently based out of south India

Vê só isto... 👀 https://pin.it/4qc9X219h

I go to a high school level culinary school and we have been getting whole chickens and fabricating them using the bones to try and make large batches of chicken stock but the chicken flavor has been weak and the stock is always dark. Any tips for getting a stronger flavor without using base??

Hi all- just bought a nice silicone spatula from kitchen store and washed in dishwasher. Now it has unfortunate soapy smell that won’t go away. Tried soaking in hot water for awhile but didn’t seem to help. Any idea how I could get rid of the smell? (Bummed because I’ve only used it one time)

I’m looking for a foundational book that’s considered essential reading for learning to cook like a professional chef or mastering the art of cooking. Something similar to how The Intelligent Investor by Benjamin Graham is a must-read for investors.

Whether it’s about techniques, philosophy, or the science of cooking, I’d love to know which book (or books) you’d recommend as the ‘bible’ of professional cooking. Bonus points if it’s suitable for someone transitioning from an enthusiastic home cook to serious culinary skills!”

This phrasing should get thoughtful responses from both professional chefs and cooking enthusiasts.