Legend

I’m having a dilemma where my cooked Koobideh beef kebabs have these stretchy, springy white strings that pop apart like rubber bands as I pull apart the meat. I don’t think it’s the shredded onions as those are more translucent when cooked. I don’t think it’s sinew or gristle because I used the same ground meat to make burgers and I did not see the string in those. I grind my meat with chuck roast (keep the grinder parts in freezer and meat partially frozen when grinding). My only thought is that I knead the kebab mix compared to the burgers where I get that sticky protein matrix going on. Could these long strands of myosin and actin be those strings? I can’t for the life of me figure this out. I knead pork shoulder for dumplings in the same way and don’t get these nasty stringy bits. I need help please! Thank you!

I made a small batch of vegetable-beef soup yesterday, put the leftovers in a sealed container... then promptly got distracted. The container didn't make it into the fridge. Do you think it's safe to reheat, or should I start from scratch?

The recipe is simple: 3c heavy cream, 1c milk, 1c sugar, 2t vanilla. I wisk them all together and then pour into my ice cream maker (which I have used with success before).

It came out with little chunks of butter and has a strong butter aftertaste.

Usually I make chocolate and cook the ingredients, then refrigerate before putting in the ice cream maker. Did the lack of cooking cause the butter taste? This recipe didn't call for cooking.

This seems to happen a lot to me lately - I dont' have access to a cast iron pan, so I've been using the same nonstick ones that I typically cook with.

I usually will buy steaks (usually new york strip) either fresh, or buy in bulk and individually freeze some, let them thaw the night before in the fridge and let them come to room temp a few hours before cooking. I pat dry, and season with just salt and pepper at least 45 mins before cooking.

I turn on the stove and let the pan get nice and hot, usually 7 or 8 out of 9, and then put in a little bit of oil (olive, or avocado, or vegetable), and will put the steak in the pan for about 4-4.5 minutes per side (usually gets me to about medium). I don't move them once they are in. On the first flip i'll usually add a little butter to the pan and some rosemary if i have it fresh.

Take the steak off the pan to let it rest while i fry up some onions and garlic, usually rest for 5-10 minutes.

What am i doing wrong here? Steaks used to come out tasting fine but lately they just taste super metallic and just kinda gross. other food cooked in these pans tastes fine, no drastic changes to where i'm getting the steak from or their quality that i'm aware of.

All of the major "American" cheeses-- cheddar, colby, monterrey, "american," are what I would consider semi-soft, cow's milk cheeses.

These are all popular in the US, but so are hard Italian and import cheeses such as Parmeggiano-Reggiano. Why is there no widespread use of any comparable aged American hard cheese?

The answer according to Google is “moisture and browning”.

Many sites then start listing substitutes such as soy and almond milk. But in my eyes, none of these substitutes have the properties of milk other than being a milky white liquid. None of these liquids helps with the browning process.

Is soy/coconut/almond milk better than using water in a baking recipe?

(The reason for this post is that I’m allergic to milk protein, not lactose)

I attempted to make cucumber lime water and it came out tasting like hand sanitizer.

All I did was slice four very thin slices of raw cucumber and added it to a jar along with two slices of fresh lime and sealed it to get cold in the fridge overnight. Tried to take a sip today and I almost threw up because it didn’t even taste like cucumber or lime at all it was like drinking a chemical. I’m scared to even drink anymore of it because it tasted so wrong.

Where did I mess up?

I have always simply allowed them to defrost by adding them at the very end and found they retain their colour and flavor a lot better this way, but reading some recipes/the packet instructions they often tell you to boil them for a few minutes. Is this just overly zealous health & safety advice?

Hey all,

I'm used to seeing recipes for Thai curries, say a red / yellow one, but it only taking something like 20 minutes.

When I want to scale it up I'm finding that firstly it takes way longer than 20 minutes, it's taking about an hour for the veg to soften down etc. By that time the coconut milk has no coconut flavour, and the vegetables are flavouring the broth too much.

For reference I'm using:

6 chicken breasts, chopped. 3 red onions, A 300ml jar of Thai curry paste. One tin of coconut milk. 1 stock cube. About 3-400 ml water. 6 red peppers. A bag of sugarsnap peas. 4 Kaffir lime leaves and a bunch of coriander added at the end.

Is it a case where I need to cook the veg separately and add at the end? Should I As I've seen so many examples where it's not made like that. I also feel like if I add less water it's not enough to cover everything and it's not nicely cooked by the time the liquid level gets low.

Any advice would be great, thanks.

Over the weekend I made these frozen yogurt bars for my kids breakfast. While they are good, they have to be thawed quite a bit from frozen to eat and in the morning we don't always have that time. My first thought was adding eggs to the greek yogurt and baking it like a cheesecake, but I don't want to kill all the active cultures in it. I'm trying to think of some other ways to either aerate the greek yogurt so it is edible frozen like ice cream, or set it so that it can be keep refrigerated instead.

I've considered making a meringue and folding in the greek yogurt to help set it, not sure if that would set enough and might need gelatin also and I wouldn't want to toss the yolks, so this starts to be a lot of work.

I haven't tried whipping greek yogurt if I could get enough air in it to be softer when frozen, or is there something I could add to help (and be moderately healthy)?

Hi all,

I purchased a 1L ISI Gourmet Whip, and using it realized that it's way too big for the one or two dishes I'm trying to experiment with (but great for soda). I also don't want to spend another 130 plus on the 1/2 or 1/4 L/pint. So some questions for anyone who is an ISI expert:

1. Is the top assembly part of the ISI the same size for each size container (1L vs 1/2 vs 1/4)? Or are they different sizes?
2. Does anyone know if there is anywhere I can just buy the canister sizes for cheap?
3. I found I can get a use ISI Mini Easy whip inexpensively, does anyone know if the ISI gourmet top assembly would fit that container?

Appreciate any advice!

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Like in this video

https://www.tiktok.com/@fei_food/video/7123385945499454763

I've seen this done in many videos with meat and vegetables. What this this style called and why is it done this way?

Need help with my Mexican rice recipe. It likes to come out broken, as you can see in the photo in the link below. Not sure if it’s due to temperature, not enough steam, or too much water, but this is long grain white rice and I’m using a 2:1 water ratio.

The recipe is as follows . And here’s the cooking instructions as well

1 cup monarch long grain white rice 2 cups water 1/3 cup tomato sauce Knorr seasoning, salt, garlic powder Fresh onion and garlic

The rice is lightly toasted separately, until it begins to disperse bubbles throughout.

The water, tomato sauce, and spices are brought to a soft boil in a separate pot.

Once the rice is ready and toasted, it is incorporated into the water pot.

This pot is left on a simmer and sealed with plastic wrap, a lid and aluminum foil so minimal steam escapes .

Sometimes the grains on the top layer will look perfect, separate and fluffy, but once you stir the rice, you notice the rest of it has gone mushy or broken.

Any suggestions are appreciated

H

I am new to induction stove. I am looking for a large stainless steel pan. I currently have 11 inch burner which is my largest on my induction stove. I was just made aware that the diameter circle shown on induction stove is not the actually heating coil underneath. I think it's more like 9" diameter for 11" burner. I have a non stick pan that is 11" width, and I noticed the heat distribution is not the best towards the outside of the diameter of bottom of the pan. I am considering a stainless steel pan with 11.4” flat cooking surface (saute design with straight sides) and also another pan with 10.4” flat cooking surface but with rounded sides flaring up to the rim.

Do you suggest that 11.3 inch pan is too wide for my 11 inch burner? Will I risk warping the bottom of the pan? Any experience with tri ply warping on induction? I have a enameled dutch oven Round Wide, which is almost 10" flat bottom surface and I really enjoy the large cooking surface. Hence I wanted another in Stainless Steel.

At the same time, the rounded edge flaring up on SS pan seems very useful for stirring and mixing when I make large batch of pasta or one pot meals. I find smaller sauciers very useful, and this is basically a larger version of saucier.

I am thinking if I eventually upgrade my induction stove to something that has a larger burner, I might find the first option more useful. At the same time, I haven't seen a lot of induction stoves that have bigger burner than 11".

Any opinions appreciated.

I made Jambalaya before and just added in more andouille sausage and shrimp instead of chicken but was wondering what everyone thinks another substitute could be. Here is the recipe I use for reference

1.5 cups rice

Grapeseed oil

.75 lbs andouille

1 lb chicken thigh

House spice

1lb of shrimp

5 cloves garlic

1 yellow onion

1 red bell pepper

2 celery

1 14oz can of crushed tomatoes

Herbs

Hot sauce

Worchestershire sauce

Chicken stock

Shrimp stock

Any ideas other than increasing shrimp (1.5 lbs) and the sausage (1 to 1.5 lb) to replace the chicken?

I bought 2 types of salted eggs one covered in charcoal and the other in brine solution. Both with shell. Im wondering how long does it actually take to get to that ideal salty taste?

For charcoal I bought the usual local brand at my place and few eggs doesn’t taste salty at all. The package doesn’t actually have start date so maybe they just made it a week ago (kinda surprise me they sell them early). Then almost 2 months now it tasted salty as I usually had them.

For brine it’s my first time buying these. Friend recommended me this way of salted because it’s better? Now it only has been 2 weeks since they packed it. Supposed I should wait for another 2?

I want to know if anyone here knows or made salted eggs before. I only get vague answers on google on how long does it takes to be salty. Does it varies on how they salt it? One more question for brine, if I open the jar do I need to put it in the fridge or can I just leave it in room temperature pantry?

Felt the burning sensation after more than 15 minutes while I was cooking. I'm confused on why this happened since previous experiences on peeling the squash hasn't given me this reaction before.

Should I take medicine or will it wear off after a few hours?

I have a recipe I love in the broiler for Chicken Suya Skewers. However, I need to adapt it and am wondering if anyone has any experience with moving a broiler recipe to a grill. I'm going to be making these as part of a very complicated prep session for a large group, and the oven is going to be occupied with a ton of other stuff. However, there's a grill that's going to be available at the same time, and I"m wondering if just using the grill is going to be the same, or if there is anything I should do to adapt the recipe to a grill. Particularly, wondering about 1. time on the grill, and 2. whether or not to freeze the chicken for an hour before putting it on (suggested somewhere)

INGREDIENTS
Spice blend (paprika, ginger, garlic powder, onion powder, brown sugar, cayenne pepper, salt, black pepper)
Dry roasted peanuts
Neutral oil
1.5 lbs chicken thighs, sliced into 1.2 inch strips.
Limes

1. Mix most of the spice blend, all of the peanuts, and some oil in a food processor or blender until they become a thick chunky paste.
2. Combine the chicken strips and spice blend in a bowl until well coated. Skewer the chicken on the skewers.
3. Place skewers on a wire rack in a foil lined rim baking sheet. Heat broiler with a rack 4 inches above the element Broil until well browned, 5 minutes, flipping halfway through. Transfer to a plate and let rest for 5 minutes.
4. Squeeze lime juice onto the skewers, then sprinkle with reserved spice mix.

Already made a batch with avocado oil and it was great, but it's a bit pricey.

Made a batch with some store brand canola oil and it tasted disgusting. Tried store branded olive oil and it also turned out disgusting. Both of them were the same store. The texture for both of the bad batches was abnormally runny, more like a tartar sauce, and the bad taste was reminiscent of how a storm drain smells.

Hi,

I found a pretty sweet deal for a stand mixer- Hauswirt HM740. Problem is it's missing the dough hook. Are replacement Kitchenaid dough hooks compatible with this device? If not, where would I go about finding a suitable replacement? A Google search yielded little to nothing...

Thanks!

Hello all,

maybe I'm overthinking this, but I just found out about nutmeg mills and I'd like to know what the community likes the most - mill or good old microplane.

I'm thinking about buying either this mill or this microplane.

What are the advantages and disadvantages of each in your opinion?

I'm personally torn between the comfort and finger safety of the mill vs. the versatility of the microplane i.e. for ginger and zest. I have a grater for the latter, but does the "fineness" of the microplane make a big difference?

I googled and "reddited" before coming here, but surprisingly didn't find much discussion on it. Cheers!

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.

when i make jam i don’t do the whole water bath canning process cause idk how to and don’t have the equipment. i store it in the fridge or freeze it.

so do i still need lemon juice? even with pectin? i’m not sure if the type of pectin matters. i’ve been using sure-jell but plan to switch to ball realfruit, the no/low sugar one specifically.

i’m new to making jams so i’m learning as i go. with all of my jams so far the lemon flavor isn’t there but i just made lavender jelly and the lemon is overpowering.

Hey ya'll! I've been making bonbons for a little over a year now. Sometimes tempering is no problem, other times it's a fail. The main issue has been that the chocolate is too thick when it has cooled down. I've done this a few different ways. Every time I've done it I've started this way: For dark, heat it to 45C, seed it and cool it down until 32C and then ready to go. Many people cool it to 30C then bring it back up to 32C but I've also read and heard people talk about not having to do that.

Some people say to stir the entire time. Some people say to seed and stir for 10-15 seconds, then don't touch it for about 2, then stir again for 10-15 seconds, then wait, etc etc.

What's the best way to cook it? Almost every time recently the chocolate shells have been too thick. Anyone have recommendations?

Thanks!

Basically title - I'm trying to make chicken stock, not a whole lot, maybe 1 or 2 mason jars worth, and was wondering if a pound of chicken bones would be enough to make that much.

Thank you

I just bought two, 3 lb, 73% lean 27% fat ground beef logs the other day because they were on sale for $9.99, ive been making smash burgers with them and they're decent but I've noticed they render a LOT of fat, I hate wasting good fat is there anything I can do with this?

Hi all, I have a 1.7L flan pan (ring/bundt style) I’d like to make a flan with proper vanilla bean/fava and wondering what ratio use, in terms of bean or teaspoon of scraped fava per 100ml/1L custard liquid. I was going to try overnight cold infuse method like modernist cookbook’s coffee creme brûlée that soaks whole coffee bean in cream overnight. Generally I go 1 egg per 200ml liquid (whole milk + sweetened condensed milk) but may add add’l egg yolks. A stronger vanilla flavor is ok but don’t want to overdo it. Having a hard time finding sharp measurements for this specific type of flan. Thanks in advance.

Picked up a 3lb chuck roast, planning and hoping for a memory meal of pot roast and mashed potatoes. Since I’m watching my salt intake, I use no salt added granules for small amounts and then just add the water.

This time I forgot the water. I remembered it 3hrs into the 5hr cook time. The potatoes turned out perfect, and while the roast has good flavor and is edible, bit it’s on the tougher side and dry. I still have 3/4 of it left and roughly 2C of drippings/thin gravy.

Is there any saving it?

Hi! Not sure what I’m doing wrong with chicken breast. My process is to butterfly and flatten the chicken breast so it cooks even (I’d say the thickest part of the piece I just cooked was a little over 1/2 inch).

Then I season both sides. Heat a stainless steel pan to med-high with olive oil. Cook both sides for 5 min checking throughout with the instant read thermometer to see if the thickest part reaches desired temp (150F) as it will cook the rest while sitting. It still didn’t reach 150 at the 10 min mark so I continued till it did.

I then take the chicken out to rest and then make a sauce by deglazing w white wine, and lemon/chicken stock. Then lower temp and thicken with butter and add fresh parsley.

The temperature checking part is always what I think I mess up with as my instant read thermometer is always really slow at getting to the current temperature, and I stand and wait with the thermometer in the chicken until the thickest part reaches desired temp. And if the thermometer is telling me a lower temp than it actually is I’m not sure what to believe. Really not sure what I’m doing wrong.

Any thoughts would be helpful!

I love wonton soup. My favorite Place sells this wonton soup that is delicious. It has this a hint of flavor I couldn’t put my finger on what it was. Recently, I was drinking tea and realized the flavor matched what was in the soup. Roasted rice/green tea! I have a link below for the recipe I’m using, how can I effectively add a tea bag of the tea to the recipe.

https://www.seriouseats.com/homemade-wonton-soup-recipe