Last summer, I had an abundance of Charentais melons. Decided to dehydrate and then powder them and have been keeping the powder in an airtight sealed jar. The powder is mildly sweet and a lovely perfume of melon. I haven’t figured out what to do with it and I’m looking for ideas. I’m not much of a baker but imagine that’s one application although I don’t know how the heat of over would impact the flavor/aroma. Anyone work with such an ingredient?

call me bipolar or whatever but i wanna do nutrition and food science and or food tech along if possible. i can always get culinary experience and better at that on the job but i want a useful degree in case i change my mind about the chef route. is it smart to do community college while working at a restaurant? and something like nutrition at that...

theres also a side of me that thinks its too late to apply and im tired of looking for good colleges in a good state with reasonable fee. i want to be comfortable and succesful i dont want to be a financial burden on my parents and i could always get a masters from a good college being that i choose the nutrition route (pls ignore spelling errors im tired). i think ill be missing out either way but im so confused i dont even know if there is a good college for nutrition. i was looking at arizona states nutrition program ive heard the local one is bad cause the area is? idk please give any input possible

I have always loved food and cooking growing up but have never actually worked with food or in restaurants of any sort. I always did labor construction or mechanical work. I am a Maintenance man in apartments and hate my job. My girlfriend has always been very supportive of me and loves seeing me happy. She just started making 100k a year and wants me happy and gave me the option to be a stay at home dad or go back to school. We live way below our means but I can't stay home. I talked to my mother and she reminded me how I used to cook a lot as a kid and loved it and was good at it and she always thought that's something I'd want to do. Thinking more on it this past month I believe it is. Has anyone else gone into this trade at a older age, what was your experience I don't drink or use drugs and heard that is a big thing in kitchens is that even true.

hello all, new to reddit but i have a costco size bag of pre peeled garlic that i feel like might go bad before i use it up, and would ideas/recipes on ways i can. whether it’s a confit, or pesto, sauce, roasted i’m open to all ideas i do really love garlic. thanks!

Not the Maki - those were ready-bought backups just in case we really didn’t like the spring rolls. I know it isn’t perfect, but my bf loved it. 😋

I only have three months of experience in the kitchen but my old job cut me for labor costs. I lied on my resume saying I had five months of experience just to learn how a Michelin star kitchen looks like during service and to learn more about cooking in general. Any tips?

I seasoned some rice with soy sauce and furikaki, made some spicy mayo, pan fried some eggs and spam and then layered it! After that wrapped it in some seaweed! For my first time i think they came out pretty good!

Hey guys, I am currently experimenting with bao buns. They are fluffy and tasty but after steaming they are huge and almost „too fluffy“ (if that’s even possible). Do you guys have any tips or can share some recipes you use? I was using Joshua Weissmanns Recipe. Thanks!

found this after an Indian family moved out and asked nearly everyone i know and we're stumped. I know once I find out it may be obiovius but it's been bothering me!

I'm a home cook and I have some free time and would like to travel and find a traditional cooking course with 1-3 month duration in one of the countries above (France/Spain/Italy)

I don't really care about future employment opportunities I want to do this for fun to learn and have a new experience

So it should be welcome to home cooks and foreigners without professional experience, but it should also be serious enough about teaching traditional techniques.

Is there anything like this?

I’m getting $200 for my birthday and I want to use it to upgrade my pans. I currently have 2 cast irons (1 small skillet and 1 Dutch oven). The rest of my pans are either nonstick or the “copper chef nonstick”. I’m looking to replace the nonstick pans. I am open to sets or even just one pan that is highly recommended. Please, give me your advice!

EDIT: I forgot to mention that I am looking to get rid of my nonstick pans because I’m worried about PFAs. I don’t know if that’s ridiculous or valid. All opinions are welcome! I need a little direction in my research.

Just made a lovely bechamel style sauce from roasted spaghetti squash and I'm looking for ideas of how to use it. Was thinking pasta sauce or like a bruschetta spread... Has a flavor very similar to roasted pumpkin seeds! 🤤

I “inherited” 18 quarts of it and don’t want to throw it out…but have no idea how to incorporate it into recipes.

Any ideas would be awesome!

ETA: same goes for organic palm oil. Any ideas regarding palm oil would also be amazing (I have just as much as I do tallow if not more 😬) 🙏

Hello! Im planning to make a large batch of chicken and dumpling soup for my work. Im trying to get the sous chef position and this is one of the steps in order to become more recognized. The issue im coming up with is 1) ive never made it before and 2) the batch needs to be large enough to last a week for regular service (its been slow season) 3) how can i make sure the dumplings don't get too soggy when i put it in the walk-in to reheat the next couple of days. Ive thought about making fresh dumplings in the morning and adding to it when it needs to be reheated? Any advice would help!

I made dulce de leche by simmering condense milk cans for 3.5 hours and they're thicker than I want them to be. Any way for me to thin them down?

I know overnight is ideal, but other plans have arisen so I’m not able to make the falafels within 24 hours of soaking. Is it bad to keep soaking past 24 hours for making falafels? Should I start over?

I loved the polenta tube I bought from the store. The polenta was very firm. I am frying up slices in a pan. I’m now making polenta from scratch. My polenta firmness is not even close to what I got in the store. I managed to make them a little firmer with butter and a cornstarch slurry. When I fry them, the crust separates from the cake when eating. I’d like to make them spongy/firm enough so that doesn’t happen. If I make the polenta too thick while cooking it starts to burn on the bottom.

Ideally it’d be spongey but that texture is so far off from what it is now I’m not sure it’s possible.

What can I do to make polenta very firm?

I was youtubing an episode of Great Chefs last night and saw a really good roasted pears dish. He sautéed the pear slices in butter. He seemed to be using relatively low heat. I really want to try making this. What do you think? Should I go with regular or clarified butter?

Depois de meses sem comer um miojo me deu uma vontade incontrolável de preparar um da turma da Mônica pra mim e POR DEUS que negócio intragável, tempero azedo sla

I have a job interview coming up with Uniworld for a Senior chef de partie position, and I’m really excited about the opportunity. I was wondering if anyone here has experience working for Uniworld or in the luxury river cruise industry in general.

What should I expect during the interview process, and if I get the job, what’s it like working on their ships? Any advice, tips, or experiences you could share would be greatly appreciated!

Thanks in advance!

Hi everyone! 👋

I’m an experienced software engineer, and my co-founder is a data scientist. We’re both passionate about food, cooking, and creating something meaningful for fellow cooking enthusiasts. We've decided to quit our jobs and focus on this idea we have for the next couple of months and see what comes out of it.

We’re currently working on validating an idea for a cooking app, and we’d love your input! If you:

• Actively use one (or more) cooking apps
• Consider yourself a cooking enthusiast
• Follow at least one chef you love on social media

…then you’re exactly who we’d love to chat with!

We’re conducting 15–20 minute live interviews over Zoom to talk about your cooking habits, the apps or websites you use, and your overall experience with cooking tech.

While we’re keeping the details of our idea under wraps for now (to avoid biasing the interviews), rest assured it’s not because it’s some big secret - just part of the process!

We’re specifically looking for people from the US and EU markets, and as a small token of our appreciation, we’ll send you a $10 Amazon gift card for your time.

Interested? Drop a comment below, and I’ll DM you to set up a time that works for you.

Thanks in advance for helping us out! We’re super excited to hear your insights!

I‘ve seen Fallow Londons video about dauphinois and they don’t mention the type of potatoes they use in their Gratin Dauphinois. Do you guys know what Potato to use in the dish? I’m based in Europe so some American types could be hard to find.