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AskCulinary

reddit.com/r/AskCulinary is a community-driven forum focused on culinary-related topics. It's a subreddit, a specific community within the larger Reddit platform, where users can ask and answer questions, share knowledge, and engage in discussions related to cooking, food, and the culinary industry. On this website, users can find a wide range of topics, including recipe suggestions, cooking techniques, ingredient substitutions, kitchen tools and equipment, and food-related news and trends. The community is driven by user-generated content, with users submitting their own questions, answers, and comments.The website is divided into different sections, including: - New: a list of recently submitted questions and posts - Hot: a list of popular questions and posts that are currently trending - Top: a list of the most upvoted questions and posts - Rising: a list of questions and posts that are gaining popularityUsers can participate in the community by creating an account and submitting their own questions, answers, and comments. They can also upvote or downvote posts to help determine their visibility and relevance. The website is a valuable resource for anyone interested in cooking, food, and the culinary industry, whether they're a professional chef, a home cook, or simply someone looking for new recipe ideas.
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RSS Hunter RSS Hunter • Aug 19, 2024

Thread Of Notes

Will silicone cupcake linerswork for egg bites?

I’m trying to get into meal prep and want to make egg bites. I have silicone cupcake cups but they have the crinkle edges and I’m unsure if egg bites will come out of them easily. Would I be better off using a non stick cupcake pan without the silicone liners? I’m using a standard egg bite recipe. submitted by /u/Emiler98
https://www.reddit.com/r/AskCulinary/comments/1vwfddl/will_silicone_cupcake_linerswork_for_egg_bites/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Melting cheese in a soup

Mushroom and chicken broth are the base of a soup. At the end, you're supposed to stir in Swiss cheese to fully melt into the broth. Sometimes it works fine --- hot broth, shredded cheese a little at a time, keep stirring, it melts just fine. More often, the cheese falls to the bottom and clumps up, almost impossible to get it to liquify into the broth. Is there a technique that would be a reliable way to ensure a proper melt and liquification? submitted by /u/Cesum-Pec
https://www.reddit.com/r/AskCulinary/comments/1vwczpj/melting_cheese_in_a_soup/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Does this really to need to simmer for two hours? Can I convert it to instant pot somehow and still get the slow-simmered effect?

This recipe is for Bernadette's Vegetable Soup from the Great White North. It requires sautéing celery, onions, and garlic in oil. Then, hot water with tomato paste is added, followed by carrots, potatoes, cabbage, kidney beans, basil, and parsley. The soup simmers for two hours before pasta is added for the final ten minutes of cooking.
https://www.reddit.com/r/AskCulinary/comments/1vw5p3m/does_this_really_to_need_to_simmer_for_two_hours/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Increase intensity of peach flavour in a cake

The user found that their peach cake recipe, using tinned peaches, resulted in a perfectly textured sponge but lacked significant peach flavor. They are hesitant to alter the successful cake base significantly. The user questions if using tinned peaches, even after pureeing and draining, is the cause of the weak flavor. They wonder if fresh peaches would offer a noticeable improvement. Several ideas for enhancing the peach flavor are proposed by the user. These include roasting fresh peaches before pureeing them. Another suggestion is to use more peaches and then reduce the resulting puree through cooking. Alternatively, the user contemplates adding a peach compote or jam layer in the middle of the cake. The user is seeking advice on how to achieve a more pronounced peach flavor in their cake.
https://www.reddit.com/r/AskCulinary/comments/1vw3cr0/increase_intensity_of_peach_flavour_in_a_cake/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Pizza proving help

The user is struggling to stretch pizza dough despite using a mixer and following a specific recipe. They can successfully prepare dough balls for refrigeration. However, after the cold fermentation, the dough springs back and refuses to stretch, regardless of their attempts to gauge readiness with the poke test or waiting for it to double in size. The user finds the advice to repeatedly stretch and wait impractical for serving guests. They are seeking easier indicators of when the dough is ready to stretch. The provided recipe uses Caputo 00 flour, water, salt, instant yeast, and a small amount of olive oil. The method involves mixing flour and water, resting, then adding other ingredients and mixing for 15 minutes. This is followed by a 2-hour bulk rise, portioning into balls, and a 16-hour cold fermentation. Finally, the dough is brought to room temperature for 2 hours before attempting to stretch. The user hopes for simpler cues to achieve a stretchable dough.
https://www.reddit.com/r/AskCulinary/comments/1vvp1u5/pizza_proving_help/ reddit.com
RSS Hunter RSS Hunter • Aug 22

Need Help Improving Hot Chocolate with Melted Bars

The user is seeking advice on how to achieve a perfectly smooth hot chocolate. They consistently make a delicious hot chocolate using dark chocolate bars, milk, and cream. However, their finished product always contains visible "particles" and a white swirl effect.They detail their recipe, which involves finely chopping 70-80% dark chocolate and melting it into cold milk and cream over low heat for about 15-25 minutes, stirring constantly. They have experimented with cooking times and whisking intensity without success. The white swirl appears during cooking and persists, and the particles resemble unmelted chocolate.The user is frustrated as they observe others making smooth hot chocolate with seemingly less effort. They are keen to perfect the texture and appearance, especially for an upcoming guest who requested French hot chocolate. They have provided a video link to demonstrate the issue with the particles. The goal is to eliminate these visual and textural imperfections.
https://www.reddit.com/r/AskCulinary/comments/1vvlup3/need_help_improving_hot_chocolate_with_melted_bars/ reddit.com
RSS Hunter RSS Hunter • Aug 22

Potato Buns have air pockets on the crust - why?

The user followed a brioche-style bun recipe, making slight modifications to the kneading and proofing times. They kneaded the dough longer, achieving a windowpane test result, and proofed the dough for a shorter duration due to its rapid expansion in a humid climate. Despite achieving soft and buttery buns, the tops exhibited large air pockets, appearing blistered and wrinkled rather than smooth. The user suspects they may have overproofed the buns, leading to this undesirable texture on the surface. The recipe itself calls for mashed potatoes, bread flour, yeast, sugar, salt, softened butter, egg, and milk. Dough ingredients are mixed and kneaded in a stand mixer until smooth and elastic, passing the windowpane test. After an initial bulk proof, the dough is divided, shaped into taut balls, and proofed again until doubled. Finally, a butter-honey glaze is applied before baking at 375F. The user's observed outcome suggests a potential issue with proofing or baking temperature, despite their efforts to adapt to environmental conditions.
https://www.reddit.com/r/AskCulinary/comments/1vvcdoi/potato_buns_have_air_pockets_on_the_crust_why/ reddit.com
RSS Hunter RSS Hunter • Aug 22

Vegetable stock turned out very underwhelming

The user is a first-time vegetable stock maker disappointed with their homemade result. They followed a standard 2:1:1 mirepoix ratio using onions, carrots, and celery, along with garlic, peppercorns, bay leaves, parsley, and thyme. The vegetables were roughly chopped and simmered in water for 1.5 hours. The stock had a sweet note from the onions and carrots but lacked significant flavor, even after adding salt. The user is questioning if their expectations are too high or if they are making a fundamental mistake. They noted suggestions to roast vegetables beforehand, but also saw recipes that don't roast. The user's kitchen, however, smelled wonderful during the simmering process. They are seeking guidance on how to achieve a more flavorful stock.
https://www.reddit.com/r/AskCulinary/comments/1vv9k8t/vegetable_stock_turned_out_very_underwhelming/ reddit.com
RSS Hunter RSS Hunter • Aug 22

Advice on jackfruit

I’m prepping to cook for about 25 people this Labor Day weekend on a camping trip. Most will be cook, freeze, reheat on a flat top/chafing dishes. But I’ve gotta do a lot more vegetarian alternatives this year. Question is - how would smoked jackfruit hold up when cooked and frozen? I can certainly do it the day before I leave and keep unfrozen, but would love to do as much in advance as possible. Generally the recipes I’ve seen are very straight forward just want to sort out my timing on prepping. Any other related advice is more than welcome submitted by /u/ringringmytacobell
https://www.reddit.com/r/AskCulinary/comments/1vutsp2/advice_on_jackfruit/ reddit.com
RSS Hunter RSS Hunter • Aug 21

Ham brine pork shoulder?

Hey all. I'm a home cook with what I feel is a bright idea. Let me explain. Sunday's goal is a fejuada-inspired-one-pot-porky-beany-dish (or a massive bastardisation of one, at least). Today, I have a ham and a pork shoulder, and will cook both tomorrow (for other uses) with the intention of using leftovers/bone for the Fej. The ham is too salty and the pork shoulder could do with a brine. I'm going to stick both in a bowl of water with a tiny bit of salt and some aromats. Will the salt from the ham season the shoulder? submitted by /u/amityfanboy
https://www.reddit.com/r/AskCulinary/comments/1vur69p/ham_brine_pork_shoulder/ reddit.com
RSS Hunter RSS Hunter • Aug 21

PacoJet questions

The user recently acquired a used PacoJet 1 and is seeking assistance with two specific issues. The first problem concerns achieving a perfectly flat surface on the pacotized contents when returning the beaker to the freezer. The user finds this difficult with mousse-like textures and wonders if a PacoJet spoon is necessary or if other kitchen utensils can help. They are currently unable to get the surface completely level. The second issue pertains to recipes instructing multiple pacotizing cycles for the same beaker. The user is unsure about the correct procedure after the initial pacotization, especially given the non-flat surface. They question whether simply pressing the green button again is sufficient or if they need to re-flatten the contents before a subsequent cycle. The user is looking for advice from experienced PacoJet users to resolve these operational challenges. They have already experimented with ice cream, hummus, smoothies, and almond milk bases. The user is specifically asking about how to manage multiple pacotizing rounds within a single session.
https://www.reddit.com/r/AskCulinary/comments/1vuhb57/pacojet_questions/ reddit.com
RSS Hunter RSS Hunter • Aug 21

Feta completly stuck to the pan - why?

The recipe creator intended for the feta to be placed in a ring around the skillet's perimeter to cook separately and achieve crispiness. The user's deviation by filling the center with cheese instead of a ring likely caused the egg to stick. Using light feta, which has less fat, might have contributed to the cheese adhering more strongly to the pan. The heat level could also be a factor, as excessively high heat would further promote sticking, especially with a less fatty cheese.
https://www.reddit.com/r/AskCulinary/comments/1vud1ie/feta_completly_stuck_to_the_pan_why/ reddit.com
RSS Hunter RSS Hunter • Aug 21

How do you whip up lard?

I want to do the whipped Foccacia and Whipped Lardo from The Bear. I've followed How to Make Focaccia w/ Whipped Lardo (FROM THE BEAR). I cut up my lard pieces (I could only get Ukrainian Salo from a russian deli) blitzed for 10 seconds in a cofee blade grinder then tried to whip it. It just looks like a grainy wet mess instead of anything resembling whipped fat. Where did I mess up? I've tried to re-whip the mass by placing it in the freezer but its still a mess. submitted by /u/BigBootyBear
https://www.reddit.com/r/AskCulinary/comments/1vu7bya/how_do_you_whip_up_lard/ reddit.com
RSS Hunter RSS Hunter • Aug 21

Trouble making schmaltz

Hello, I tried making schmaltz for the first time with this recipe from serious eats: https://www.seriouseats.com/schmaltz-rendered-chicken-fat-recipe. I tried doubling the skin/fat and the onions and had very bad results. First it took an insane amount of time (like 3 hours instead of the 1 and 15 minutes the recipe says). Second when I added the onions the moisture it introduced to the schmaltz slowed the whole process and made it so that the gribenes lost all their crunch. What did I do wrong? I have though about mincing all the skin and fat in a food processor so that it renders out faster and also to add the onions at the beginning with the skin and fat so that it doesnt reintroduce moisture. Thanks in advance. submitted by /u/sad_boy_69
https://www.reddit.com/r/AskCulinary/comments/1vu55rq/trouble_making_schmaltz/ reddit.com
RSS Hunter RSS Hunter • Aug 21

I need help to identify if the wok i just bought its ok or should ask for a better one

its supposed to be CS wok , but in the box it says double non stick layer. it looks like this https://imgur.com/a/ddRvPCz Honestly, I don't care if the quality is low, but I don't want to worry about heat limits like you have to with non-stick pans. It came like this, so it should be pre-seasoned submitted by /u/Sorry_Commission7740
https://www.reddit.com/r/AskCulinary/comments/1vu0jwb/i_need_help_to_identify_if_the_wok_i_just_bought/ reddit.com
RSS Hunter RSS Hunter • Aug 21

Why does my chuck roast come out stringy and dry after four hours of braising?

I braise a chuck roast a couple of times a month in a Dutch oven, usually somewhere around 300F for a little under four hours. I sear it hard on all sides first, and I keep the liquid about two thirds of the way up the meat and barely moving, no real bubbling at any point. It pulls apart easily by the end, so the collagen has clearly done its thing, but the strands themselves come out dry and stringy rather than soft, and giving it another hour only makes that worse. What's actually causing the dryness when the connective tissue has already broken down? submitted by /u/Minute_Review_5580
https://www.reddit.com/r/AskCulinary/comments/1vtscsu/why_does_my_chuck_roast_come_out_stringy_and_dry/ reddit.com
RSS Hunter RSS Hunter • Aug 20

Chicken stock in instant pot with lemon and thyme?

I want to use the instant pot and make some chicken stock from chicken bones. Recently I baked a whole chicken that I stuffed with lemon and fresh thyme inside. I forgot to take them out before freezing the bones. Can I still pressure cook them and make nice broth when there’s some lemon and thyme inside the chicken? Update: I mean rosmarin*, in stead of thyme submitted by /u/Bubbly_Ad6528
https://www.reddit.com/r/AskCulinary/comments/1vtcj0x/chicken_stock_in_instant_pot_with_lemon_and_thyme/ reddit.com
RSS Hunter RSS Hunter • Aug 20

Do I have to reheat or bring to room temperature custard I made the day before?

The user is making Serious Eats' Pasteis de Nata and has prepared the custard one day ahead. The recipe states the custard can be made up to three days in advance. The question is whether to bring the custard to room temperature or heat it before pouring it into the pastry shells. The recipe does not explicitly address this. The dough preparation involves several steps of kneading, chilling, and folding with butter. The syrup is made by boiling sugar, water, and aromatics to a specific temperature. The custard is made by thickening milk, cream, and cornstarch, then incorporating egg yolks and the syrup, and finally straining. The dough is then sliced, and each piece is pressed into tins to form shells. These shells are then refrigerated. Finally, the custard is poured into the chilled shells and baked. The recipe specifies that the dough portions should be allowed to warm to room temperature for 15 minutes before being pressed into the tins. This is described as important for achieving a flaky edge. However, there is no instruction to heat or cool the custard before pouring. Given the custard is cooled completely after preparation, it would likely be used at room temperature or slightly chilled. Since the recipe doesn't mention warming the custard, it's implied it should be poured in its cooled state. The pastry shells are chilled before filling, suggesting a temperature contrast might be beneficial for puffing. Therefore, pouring the cooled custard into the chilled shells is the most logical next step based on the recipe's instructions.
https://www.reddit.com/r/AskCulinary/comments/1vstu7e/do_i_have_to_reheat_or_bring_to_room_temperature/ reddit.com
RSS Hunter RSS Hunter • Aug 19

What's the trick to actually juicy chicken breast that doesn't dry out?

I've tried everything, brining, slow cooking, not overcooking it, using a meat thermometer, pounding it flat. But somehow my chicken breast always comes out either dry and stringy or undercooked. I feel like chicken breast is supposed to be easier than this, but I can never get it right. Other people seem to make it all the time without it being an ordeal. There's got to be something I'm missing because I can't be the only person struggling with this, but I don't know what the actual problem is or how to fix it. What's the one thing that actually changed it for you when you figured out how to make decent chicken breast? submitted by /u/ElegantAssociate7918
https://www.reddit.com/r/AskCulinary/comments/1vsgcsk/whats_the_trick_to_actually_juicy_chicken_breast/ reddit.com
RSS Hunter RSS Hunter • Aug 19

Do I have to get fig jam up to 220°?

I was able to get it that high when I put almost an equal amount of sugar to chopped figs, but I didn't like how sweet it was. When I dialed back the sugar (coated the chopped figs and left overnight), I can't get them up past 205° or so in the pot. I like the taste. I'm not trying to get them shelf stable. Is it ok for jam that I only plan to have for a few weeks in the fridge? submitted by /u/yneos
https://www.reddit.com/r/AskCulinary/comments/1vsb6a4/do_i_have_to_get_fig_jam_up_to_220/ reddit.com
RSS Hunter RSS Hunter • Aug 19

Viet fresh summer rolls

Hi everyone! Food truck owner here, adding a lot of Vietnamese food to my menu for a catering event with a lot of people attending. ‘Summer rolls’ will be one the menu, but nervous we will fall behind in service making them to order. Any advice on either storing them, making them quick to order, rolling techniques, etc would be really helpful thank you! submitted by /u/questionablecrashout
https://www.reddit.com/r/AskCulinary/comments/1vs6wmg/viet_fresh_summer_rolls/ reddit.com
RSS Hunter RSS Hunter • Aug 19

What’s one cooking technique that completely changed the way you cook?

I went through and still find it funny how many “complicated” cooking techniques eventually boil down to understanding heat properly. Learning to control a pan instead of just turning the heat up or down was probably one of the biggest changes for me. Curious what everyone else’s answer would submitted by /u/National_Usual_564
https://www.reddit.com/r/AskCulinary/comments/1vrt27l/whats_one_cooking_technique_that_completely/ reddit.com
RSS Hunter RSS Hunter • Aug 18

Why does my bread keep coming out dense even though I'm following the recipe exactly?

I've made bread about a dozen times now and I follow recipes to the letter, right measurements, right temperatures, right timing for rising. But my loaves always come out dense and heavy instead of light and airy like the pictures in the recipe. I'm using bread flour, I'm kneading it, I'm letting it rise for the full time. The only thing I can think of is maybe my kitchen is too cold, or I'm over-kneading, or the yeast is old. But I'm not sure which one is actually the problem. What am I missing that makes the difference between my brick-like loaves and actual good bread? submitted by /u/Which-Cucumber903
https://www.reddit.com/r/AskCulinary/comments/1vrq7mv/why_does_my_bread_keep_coming_out_dense_even/ reddit.com
RSS Hunter RSS Hunter • Aug 18

Mint syrup not syruping?

Not sure if this is the right sub but I tried this cold maceration technique where u layer chopped mint leaves and sugar and finish with lemon juice and put it in the fridge for 72 hours. I didn't have any measurements unfortunately so I just winged it and it's been like a week but it is simply not liquefying. I wish I could attach a picture here, the sugar crystals are as such and there's barely a teaspoon of actual syrup in there. I saw that another method involves steeping mint leaves in cooled simple syrup, I'm wondering if that would work at this stage? Can I just make some simple syrup and pour it over this mixture? submitted by /u/Euphoric-Pie-4372
https://www.reddit.com/r/AskCulinary/comments/1vrnm6y/mint_syrup_not_syruping/ reddit.com
RSS Hunter RSS Hunter • Aug 18

Root beer BBQ sauce that actually tastes like root beer

I'm trying to make a root beer BBQ sauce. I've tried tried a few different things, each time I end up with good BBQ sauce, but the root beer flavor isn't coming through. I dont want it to be over powering, but so far I'm getting no root beer flavor at all. Any suggestions? The recipe listed below gave me the right sweetness, but it didnt actually taste like root beer. 40 oz root beer 1 star Anise 1 vanilla bean, cut lengthwise to expose the seeds 3/4 tsp red pepper flakes 1 tsp minced Chipotle in Adobe 1/4 tsp salt 1/4 tsp pepper 1 tsp apple cider vinegar 3 Tbsp tomato paste I put the star anise, vanilla bean and red pepper flakes in the rootbeer at the beginning and boiled it all down before adding everything else. submitted by /u/Unlikely-Goat-4871
https://www.reddit.com/r/AskCulinary/comments/1vrcay1/root_beer_bbq_sauce_that_actually_tastes_like/ reddit.com
RSS Hunter RSS Hunter • Aug 18

How to cook Steak in oven

Hi, I have two steaks I want to cook in the oven but I don’t know what temperature or how to cook them. I don’t own a cast iron skillet 🍳 and I DONT WANT TO SEAR THE 🥩 meat, so how do I cook these steaks in an oven. P.S I don’t want to sear them and I don’t have a cast iron skillet. Any tips on how to bake or cook a steak in the oven will be appreciated thanks. submitted by /u/webbieg
https://www.reddit.com/r/AskCulinary/comments/1vrb241/how_to_cook_steak_in_oven/ reddit.com
RSS Hunter RSS Hunter • Aug 18

Broth tastes bitter

The user is experiencing a bitter taste in their pork broth, which wasn't present in all portions. They prepare the broth using pork short ribs, daikon radish, and carrots. The short ribs were cleaned and blanched before simmering for an hour. Carrots and radishes were added for the final 20 minutes of cooking at medium-high heat. The broth was then cooled and refrigerated for 48 hours in a pot, a bowl, and two containers. The broth from the bowl tasted normal, but the broth from the pot and containers was bitter. The user suspects the daikon radish might be the cause and considers the broth unsafe to consume. They have made this broth with the same ingredients before without issue, leading them to question preparation, cooking, or storage. The bitterness, not sourness, suggests spoilage might not be the primary concern.
https://www.reddit.com/r/AskCulinary/comments/1vr4e7v/broth_tastes_bitter/ reddit.com
RSS Hunter RSS Hunter • Aug 17

Dents/chips in pizza stone

The user recently purchased a pizza stone and, against their prior experience, followed a new instruction to avoid oiling it. This resulted in their first pizza sticking severely to the unoiled stone. The pizza was ruined as the crust tore apart during removal. To their dismay, cleaning off the stuck dough with hot water and a scraper caused pieces of the stone's surface to chip off. The user is now concerned about the stone's integrity and the potential for it to fracture or explode due to these chips. They worry that further pieces might detach, potentially unnoticed, during future use. The user is seeking advice on whether to continue using the stone and what the risks are of ingesting small amounts of cordierite if chips occur unnoticed. They are asking for others' experiences with similar issues and their opinions on the safety of using the damaged stone.
https://www.reddit.com/r/AskCulinary/comments/1vr26jf/dentschips_in_pizza_stone/ reddit.com
RSS Hunter RSS Hunter • Aug 17

Question about Chinese boneless spare ribs.

So this chinese place near me makes the Chinese boneless spare ribs, and sometimes they are kinda red, fatty, and a little chewy. But sometimes it's a darker color and is tougher and kinda jerky like. So I really like it when it is made the tougher way, but I have no idea what I would say to specifically request it be made that way, like is it the cooking time or something that makes it that way or is it just me getting a different cut of meat? submitted by /u/killingbites
https://www.reddit.com/r/AskCulinary/comments/1vqv7r7/question_about_chinese_boneless_spare_ribs/ reddit.com
RSS Hunter RSS Hunter • Aug 17

How do I stop my pasta from getting mushy when I add sauce?

I've been cooking pasta for years and I know to salt the water and cook it to al dente, but every time I drain it and add it to the sauce, it gets way too soft. I've tried letting it cool slightly before adding it, and I've tried mixing it with just a tiny bit of sauce first, but nothing really stops it from turning to mush. Am I draining it too thoroughly, or is there something else I'm missing? submitted by /u/Legitimate-Sense-952
https://www.reddit.com/r/AskCulinary/comments/1vquoev/how_do_i_stop_my_pasta_from_getting_mushy_when_i/ reddit.com
RSS Hunter RSS Hunter • Aug 17

Let's Talk About Preparing in Bulk

As Part of our ongoing "Let's Talk" Series we want to talk about preparing things in bulk. Do you have a shit ton of something that really needs getting rid of? A pesky lemon tree that won’t stop already until you’re swimming in lemonade? So many tomatoes you're tired of sauce? The community is here to help with ideas of how to maximize your precious bounty and hopefully reduce food waste. submitted by /u/AutoModerator
https://www.reddit.com/r/AskCulinary/comments/1vqiwqw/lets_talk_about_preparing_in_bulk/ reddit.com
RSS Hunter RSS Hunter • Aug 17

Weekly Ask Anything Thread for August 17, 2026

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. submitted by /u/AutoModerator
https://www.reddit.com/r/AskCulinary/comments/1vqitsl/weekly_ask_anything_thread_for_august_17_2026/ reddit.com
RSS Hunter RSS Hunter • Aug 17

Does using ice water to halt blanching/poaching actually matter, will cold water do?

Topic title sums it up basically. I see a lot of videos/recipes call for submerging in ice water to halt the blanching of vegetables or herbs, or to stop an egg poaching. For a home cook, does it matter if it's icey or can it just be cold? I'm not throwing 40 eggs into water, I'm throwing maybe 3. Basically I'm wondering if there's some extra wisdom here I'm missing. submitted by /u/Elegant-Winner-6521
https://www.reddit.com/r/AskCulinary/comments/1vqaxet/does_using_ice_water_to_halt_blanchingpoaching/ reddit.com
RSS Hunter RSS Hunter • Aug 16

Balancing fat and smoke: Wine pairing logic for smoked river fish

When pairing wine with smoked freshwater fish (specifically trout preserved in oil), what is the primary flavor bridge you target: cutting the fat with high acidity, or complementing the wood smoke? Reading through this article (https://lastcatch.eu/wine-and-trout-pairing/), the consensus seems to be high-acid/citrus-forward whites. Is that universally true, or does the intensity of the smoke overpower lighter whites? Would love some sommelier/culinary insight on the mechanics here. submitted by /u/Riverfishmiki
https://www.reddit.com/r/AskCulinary/comments/1vqaw82/balancing_fat_and_smoke_wine_pairing_logic_for/ reddit.com
RSS Hunter RSS Hunter • Aug 16

Focaccia - what went wrong? Image in comments

It looks pretty good. But it is pretty dense Recipe followed - 500g All purpose flour 30g whey protein 30g casein protein 470g water 7g yeast Made it the no knead way. Folded 4 times after every 30 mins, then let it rest in the tray for 1 hour. Baked at 200C for 20-25mins It looks pretty dense. submitted by /u/lucyhoffmann
https://www.reddit.com/r/AskCulinary/comments/1vq38bb/focaccia_what_went_wrong_image_in_comments/ reddit.com
RSS Hunter RSS Hunter • Aug 16

How To Clean Pizza Stone

Hi guys, recently I moved out for the first time into a house and as a housewarming gift I got a pizza stone. Long story short I messed up and some of the sauce and cheese got on the stone as I took the pizza off. How do I get the baked on crust off the stone? I'd include a photo if I could but just imagine several rather large lines of sauce and baked on schmutz. I'm relatively new to using this kind of equipment that isn't a pot or pan so I'd appreciate any advice. Edit: I should mention that I have tried to scrape it off with a wooden spatula and a hard plastic one with very little luck submitted by /u/DatGuyUNo98
https://www.reddit.com/r/AskCulinary/comments/1vpp85x/how_to_clean_pizza_stone/ reddit.com
RSS Hunter RSS Hunter • Aug 16

Cannot temper chocolate for my life

The user is struggling to temper 100% cocoa chocolate using the seeding method. They heat two-thirds of the chocolate to 50°C in a double boiler. Then, they cool it to 45°C before adding the remaining one-third. The temperature drops to around 30°C, at which point the chocolate doesn't melt easily. They then raise the temperature to 33-34°C and stir for over 30 minutes. The chocolate's temperature is decreasing very slowly. An attempt to speed up cooling with an ice bath dropped the temperature to 27°C, requiring reheating to 33°C. Testing by dipping a spatula resulted in chocolate that did not set after three minutes. The user has followed multiple tutorials without success and is unsure of the issue.
https://www.reddit.com/r/AskCulinary/comments/1vpjm26/cannot_temper_chocolate_for_my_life/ reddit.com
RSS Hunter RSS Hunter • Aug 16

can i freeze this kale sauce without the texture changing too much?

i was recently watching a video by LifebyMikeG where he goes over freezing pasta sauces so that he can just revive it in the pan with a splash of cooking liquid before adding freshly cooked pasta. one of my favorite pasta sauces is the one from NYT’s kale sauce pasta (i know this is paywalled, so basically the sauce is processing boiled lacinato kale, olive oil, garlic, cooking liquid, & parmesan cheese) so i’d love to meal prep portions of it in advance but i’m uncertain if the parmesan cheese will mess up the texture after being frozen. most of the recipes he showcases don’t include cheese but there is one that does, so that gives me hope that the cheese component won’t thaw too poorly, but i’d love some other educated opinions before i spend time & money meal prepping this if y’all think it’ll just fall apart. thanks! EDIT: fixed grammar submitted by /u/plantingstars
https://www.reddit.com/r/AskCulinary/comments/1vp7wxx/can_i_freeze_this_kale_sauce_without_the_texture/ reddit.com
RSS Hunter RSS Hunter • Aug 15

“Mexican” chicharrones

Just back from Central American where I ate a taco of chicharrones. They were soft, velvety, fatty and oh so flavourful. In the Spanish/English dictionary in my head, chicharrones are what I would call pork scratchings ie. pork belly cooked until very crisp and salted to within an inch of its life. But these were soft. The guy who made them told me, as much as we could understand each other, that he did make them like this, and then, when they were crispy, cooked them again until soft. But everywhere I look, chicharrones gives me recipes for pork scratchings. Can anyone help? submitted by /u/lastaccountgotlocked
https://www.reddit.com/r/AskCulinary/comments/1vos47b/mexican_chicharrones/ reddit.com
RSS Hunter RSS Hunter • Aug 15

Catering my mums wedding after late caterer cancellation. Not sure where else to ask. Can someone please help with my slow cooker scaling? Thanks

The user has provided four large-scale recipes intended to yield approximately 30 lunch-sized portions each. The first three recipes are designed for slow cookers, while the fourth is a hob-based bake. For the mild beef curry, the user has combined beef, aromatics, curry paste, tomatoes, coconut milk, stock, and water in two slow cookers and will add frozen vegetables later. The cottage pie recipe involves browning minced beef with onions, garlic, wine, tomatoes, stock, water, and seasonings before slow cooking, then adding frozen vegetables and topping with mashed potatoes. The creamy chicken pasta bake recipe uses diced chicken thighs, aromatics, tomatoes, stock, herbs, spices, and Worcestershire sauce in slow cookers, with cream and pasta added after cooking, and cheese as a topping. The Mexican sausage and rice bake recipe starts with simmering sausages, onions, garlic, peppers, tomatoes, beans, chilli powder, stock, and water on the hob, then adding frozen vegetables, cooked rice, and cheese. All recipes are intended to be refrigerated and reheated the following day for an event. The user expresses uncertainty about the accuracy of the scaled-up quantities. They are seeking confirmation on whether the scaling is appropriate for the desired yield. The user aims for simplicity, with only reheating required on the event day, except for making rice for the curry.
https://www.reddit.com/r/AskCulinary/comments/1vobl8f/catering_my_mums_wedding_after_late_caterer/ reddit.com
RSS Hunter RSS Hunter • Aug 14

Cherry fruit inclusions in Greek yogurt?

Hello all! I love the Greek yogurt cups with fruit on the bottom, but lately I’ve been wanting to buy the big tubs and add my own fruit to save money. The peach is easy enough to make with canned peaches, but is there a good option for the cherries? They aren’t fresh, they aren’t pie filling, they aren’t maraschino, and I’ve got no clue what else they could be that I could make myself. I don’t know much about cooking past the basics because I border on arfid, so I’m hoping someone here could help me figure it out. Thank you! The recipe for my yogurts is as follows: Ingredients: Vanilla Greek yogurt Fruit of choice Instructions: Measure by heart and mix together submitted by /u/TheSideAccount0
https://www.reddit.com/r/AskCulinary/comments/1vo95zb/cherry_fruit_inclusions_in_greek_yogurt/ reddit.com
RSS Hunter RSS Hunter • Aug 14

Dairy free alternatives

The user is seeking dairy-free alternatives to heavy cream, evaporated milk, and sweetened condensed milk due to their partner's lactose intolerance and their own severe coconut and cashew allergies. They specifically want alternatives that can be used to make stable whipped cream for toppings and soups, similar to coconut cream. The user also inquired about using coconut flavoring with a dairy-free milk if the recipe calls for it, such as in mango sticky rice. They are looking for an evaporated milk substitute and opinions on sweetened condensed oat milk. Additionally, they are interested in whether dairy-free cream cheeses are suitable for making crème brûlée cookies and for general melting cheese needs like on pizza. The user hopes to find options that allow them and their partner to enjoy the same dishes without compromising their dietary restrictions. They are open to trying new alternatives and appreciate any successful suggestions.
https://www.reddit.com/r/AskCulinary/comments/1vo7f4q/dairy_free_alternatives/ reddit.com
RSS Hunter RSS Hunter • Aug 14

Slow cooking bottom blade roast for roast dinner

The user has a bottom blade roast, likely a chuck roast, and wants to prepare it for a roast dinner. Their goal is to achieve a roast where slices can be cut, rather than shredded meat. They understand this cut is rich in connective tissues and can be tough. Slow-cooking to an internal temperature of 160-205°F is the proposed method to tenderize it. The user plans to sear the roast in a Dutch oven with butter, garlic, and rosemary. Then, they intend to transfer it to a slow cooker with beef broth, carrots, and onions. They are unsure about the appropriate cooking times for the slow cooker, suggesting both low for 6-8 hours or high for 3-4 hours followed by low for 4 hours. A key question is whether searing is beneficial if liquid is added during cooking. The user also wonders if liquid is necessary at all, or if dry heat in the oven would be a better alternative. They are seeking clarification on these points to successfully prepare the roast.
https://www.reddit.com/r/AskCulinary/comments/1vo6gno/slow_cooking_bottom_blade_roast_for_roast_dinner/ reddit.com
RSS Hunter RSS Hunter • Aug 14

Freezing potato wedges/chips

I've got a large garden with quite a lot of potatoes of different varieties in there (I'd reckon 50+kg), and I want to conserve them and make it easy to prepare them throughout the year. We use our airfryer a lot, normally to make chips from bought frozen, prefried chips. I would love to make those ourselves, preferably thicker, skin-on wedges. We have a deep-fat fryer (8L capacity) and that airfryer, and a chest freezer. I've been trying to make chips by soaking for 1hr, pre-frying at 160C until the chips start floating, cooling, and then re-frying at 180C/max until they float again. Generally they're a bit weak and soggy, and not the crispy-fluffy chips that I'm after. Any suggestions on how to make these fries better? And how to make sure we can freeze them for airfryer or deep-fat fryer? submitted by /u/Vegetable-Artist-156
https://www.reddit.com/r/AskCulinary/comments/1vo2dqh/freezing_potato_wedgeschips/ reddit.com
RSS Hunter RSS Hunter • Aug 14