My son is moving from dish to expo and is ready to start buying knives. Besides a chef's knife, what would you recommend he get to start off?

Tell me all the ways you enjoy your chutney? I recently had mango chutney (slightly spicy) for the first time at a friend's house on cheese (sharp cheddar) and crackers. I loved it! The sweet and spicy paired with the cheddar, and the neutrality of the crackers was a divine combination! My friend says she also put it on a grilled cheese sandwich. Please tell me all the ways YOU enjoy eating chutney.

-5-6 parts mayo (depending on how powering you want the sauce, i use 5 also if you want it a little garlic-y, try using half garlic mayo.) -4 parts yellow mustard -1 part ketchup -1 part hot sauce(optional) -eyeball a little black pepper and same amount of cajun (optional again) -0.5 part pickle juice to make it less thick and give it some sourness!, you can substitute for lemon juice You can use it on burgers, fried chicken, fries, anything! Also, what do you think the name should be?

So I'm relatively new in the kitchen, only started really branching out in the last two years, but one thing I manage to fail absolutely every time are potatoes. Roasted, fried, literally anything other than mashed is a guaranteed flop. I've tried different types of potatoes, different oils, par-boiled, blanched, ice baths, partially freezing, baking soda, even gone so far as measuring time and temperature exactly, yet they still always come out soggy and yucky. I've been able to do croissants and tortillas beautifully, but achieving a golden crispy potato is impossible.

Help?? The fam is wanting homemade french fries for dinner tonight, and I really want to figure this out.

It’s Kirkland brand canned shredded chicken. I’ve never seen this before

Ingredients

·      1 medium butternut squash (divided into cubes and purée) 

·      8 tbsp butter 

·      2 bunches of sage leaves 

·      1 small onion (minced) 

·      1 cup Arborio rice 

·      ½ cup white wine 

·      4-5 cups vegetable or chicken broth 

·      1 pinch saffron threads 

·      ½ cup grated Parmesan cheese 

·      Kosher salt and freshly ground black pepper (to taste) 

·      Extra virgin olive oil 

Directions

1.    Set your thermocirculator at 90˚c in a long pot and cover with plastic wrap

2.    Prepare the Butternut Squash: In a pan set to medium heat add 4 tbs of butter and brown , season with salt and add sage. 

3.    Store in a small container to cool in the fridge 

4.    Peel and divide the squash.

5.    Cube the longer end and save the bulb end for purée. 

6.    Add the now cold beurre noisette to your bag of squash cubes and only season the scraps with olive oil and salt 

7.    Cook the cubes sous-vide with beurre noisette for 12-20 minutes, ensuring they're tender but not mushy. 

8.    Once cooked, blend the scraps until it’s a smooth puree and pass through a sieve. 

9.    Sweat minced onions in olive oil, then toast the Arborio rice. 

10.       Deglaze with white wine and slowly add saffron-infused broth, stirring frequently until the rice is al dente. 

11.       Stir in the butternut squash purée, cold butter, and Parmesan cheese. 

12.       Adjust the texture with more broth if needed. 

13.       Caramelize your garnish squash cubes in a medium high heat pan 

14.       To serve, top with caramelized squash cubes, freshly grated Parmesan, and fried sage leaves  

Could you recommend a blender with smallest diameter of blending head possible?

All blenders I had in my hands so far and most I saw browsing web are / seem to be too big to fit into glasses / cups, moreover precise diameters of blending head are almost never provided.

It can be corded or cordless, would be also nice if it had sufficient power for more demanding tasks, but what the hell - I am desperate for anything that fits smaller containers :)

Hey there, my name is Oliver (20 M) and I'm considering getting a degree in culinary. My grandfather got his degree in culinary and was the best cook I knew, and he taught me so much about cooking and I love to do it. I guess my big question is really "Is it worth it?"

Like is it hard to find work in the culinary field? I know it depends on the area you're in.

Do you feel like you wasted your schooling on culinary? That you should have pursued something else?

Is it fun? This isn't a requirement but like... is it enjoyable for you?

What's the fields culture like? Are chefs and food critics friendly? Or is it more hostile than anything?

What do your peers think of your degree and career? Your family?

I've worked in a lot of fast food places, having a year at KFC, a few months at a Taco Bell and 2 years at Raising Canes (Hopefully more at canes soon). I know these are far from fine dining places but I understand basic food safety, I know a lot about fried chicken and foodborne illnesses, how to prevent them, proper prep and PPE for cooking. I took two culinary classes in high school, I know how to handle a knife and a pan, I think I'm a good cook and so do most that have had something I made (which probably sounds boasty, that's just what they said). I love food, I love making food, smelling, seeing and eating it. I also like making people happy, especially when something I made causes it. I'm an artist and a perfectionist at that. Do you think I could do it? \

Thanks everyone!

Hello all, I have been having a problem with my leftovers tasting soapy. I read that it could be cause the containers Im using hold in the scents. So I bought a brand new never been washed container. My food still tasted soapy the next day. Then I switched to styrofoam and it still tastes soapy the next day. I am at a loss as why this is happening. My gf also tastes it so Im not crazy or anything. Im not sure if this is the right group but does anybody have any idea what could be causing this?

I have this issue where I’m disgusted by cooking with raw meats. This makes it difficult to get a healthy balance. Does anybody have suggestions for someone like me who is repulsed by animal product, but doesn’t mind consuming it?

I’m not a fan of seafood, and generally lean towards cooked chicken, beef, maybe pork, eggs, even tofu..

Hey everyone,

I work with an app called Knowbie, which is a super handy training tool for anyone in the hospitality industry—whether you’re in a restaurant, retail liquor, hotel or bar. It’s designed to make learning about wine, spirits, service, and hospitality both easy and fun through bite-sized, gamified lessons.

If you’re in the industry, it might be worth checking out. You could even enter for a chance to win a trip to Australia next year just by using the app!

👉 Download Knowbie on your app store!

Today’s culinary lesson 🇮🇹 😉

Hey everyone, i’m wondering from y’all’s experiences is culinary school really worth it. I’ve been working on restaurants for about 5 years now and i’d say i have a decent amount of experience and knowledge when it comes down to it, started out as a dishwasher at a pizza place and right now i’m working sauté at a high end country club. My real question is should i just stick it out and keep working in kitchens until i can find myself in head chef position, or take the fast track and go to a fancy culinary school and be able to get a sous position or exec position right out the gate.

I’ve had some luck with some random seeds I found and now I have a gorgeous Mexican Tarragon in my kitchen. I’m not one to use tarragon in my general cooking and I’m not sure what to do with this particular kind. What would you use this for?

Thank you in advance!

Over the last couple years, I've tried a lot of the NYTimes Cooking recipes. Many of the most highly rated ones. Some have been outstanding and others are just pretty ok. But I've come to the end of things I want to cook from that pool of recipes.

I'm looking for recommendations on a new source of elevated dishes I can try and cook. I'm trying to continue to learn to cook and would like a new source of really high quality recipes I can start to work on. Subscription is preferable to free sites where recipes are bloated with ads.

Additionally, what are you favorite sites for learning more about the art of cuisine?

Besides nutrients, what's the difference in taste between white jasmine rice vs. brown jasmine rice?
I don't have access to brown jasmine rice currently and all I am finding on Google is that "it has a stronger flavour". Great... stronger flavour of what? Jasmine? Or is it 'nuttier' - thus losing some or most of the jasmine flavour?

Has anyone completed this program and can talk about their experience / results?

I have my BA (unrelated) so I’m looking at this pastry certificate which is much more affordable and shorter than the AA offered. It seems super tough to break into the baking industry without professional experience or unpaid labor. I’d also love to work in food styling and writing recipes for a publication. I’m just so afraid to take on debt if this is leading to nothing.

My mains questions are: How will this program actually make my goals more accessible? Is there a path towards a job after completion, do you make important connections there? Will this certificate hold any significance when I’m looking for a job, or is it a waste of ($12k)?

And I’d love to hear anything else that’s relevant. Thanks a lot!

What’s your go to? Doesn’t have to be a recipe, method and cheese type are fine. Thanks.