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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

Is trout and halibut considered surf and turf?

I am of the opinion that freshwater trout taken from a stream or river where surf does not exist is considered turf. So if we pair an ocean fish with a freshwater fish that was taken from an area where surf does not exist (lakes excluded) is it considered surf and turf in the same way that steak and lobster would be considered surf and turf? Freshwater fish after all are not seafood in any sense of the term submitted by /u/PasztyKnives
https://www.reddit.com/r/AskCulinary/comments/1v6v6gr/is_trout_and_halibut_considered_surf_and_turf/ reddit.com
RSS Hunter RSS Hunter • Today

Can you grind dry beans and put them in a sauce or spread and get the same fiber and nutrient benefits?

I like eating coffee beans, sometimes, I'll get a finger of wettened coffee grounds and lick it, and that has me wondering, can you take normal food beans, grind them, and get the health benefits by just mixing them in with some sauce or spread to sneak them in for palatability and ease of eating? Would you get the health benefits? submitted by /u/DarkGodCthUwU
https://www.reddit.com/r/AskCulinary/comments/1v6s73t/can_you_grind_dry_beans_and_put_them_in_a_sauce/ reddit.com
RSS Hunter RSS Hunter • Today

Does anyone have a proper ratio for salinity:time formula for brining chicken?

A dime a dozen are the questions and answers about brining, but what I can't find is a mapping for: x% brine for 1 hours x% brine for 2 hours x% brine for 5 hours etc... From what I've gathered, stronger brine, shorter soak time. As well as thinner meat, shorter soak time? So any pointers on thick vs thin cuts is appreciated also. Also, when someone says x% I gather that's by salt % weight not volume? I know water is 1g to 1ml, but salt is not. submitted by /u/Minute_Finger_8038
https://www.reddit.com/r/AskCulinary/comments/1v6qzbd/does_anyone_have_a_proper_ratio_for_salinitytime/ reddit.com
RSS Hunter RSS Hunter • Today

Cold proof pizza question

The user is seeking clarification on the process of making pizza dough for their home oven, specifically regarding the timing of separating dough into balls for the second rise. They are using a cold proofing recipe with ingredients like "00" flour, salt, yeast, and cold water. The core question is whether to let the dough rise, punch it down, and refrigerate it before separating into balls and a second rise, or to let it rise and then separate into balls for their second rise. The user also mentions the challenge of making pizza while a toddler only eats the cheese.
https://www.reddit.com/r/AskCulinary/comments/1v6lm0a/cold_proof_pizza_question/ reddit.com
RSS Hunter RSS Hunter • Yesterday

question regarding heat rating of aluminized steel baking pans

https://www.walmart.com/ip/2031988533?sid=C0B81109-753F-45E4-AF30-EDDFF30449AC I needed some new general use pans (for home use) so I bought these ones linked above. The description states they are oven-safe up to 428°F. Will these be okay if I need to broil something at higher temps? I usually don’t use higher heat settings like broiling for any longer than 10 or 15ish minutes. Thanks in advance!! submitted by /u/clerthebird
https://www.reddit.com/r/AskCulinary/comments/1v6jzmo/question_regarding_heat_rating_of_aluminized/ reddit.com
RSS Hunter RSS Hunter • Yesterday

I hate cooking with chicken breasts.

I HATE cooking and eating chicken. Best way to describe it is I am disgusted by the food after seeing it all so intimately. My BF has made the suggestion that I might not like the larger woody breasts most grocery stores sell. What's the best way to avoid getting chicken breasts that are woody. I'd like to be enjoy more food and not feel bad cause I hate leftovers 😭😭 submitted by /u/ShinyxCharizard
https://www.reddit.com/r/AskCulinary/comments/1v6bs79/i_hate_cooking_with_chicken_breasts/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Chicken soup concetrate / bouillon from 2 kg of bones/skin and some meat?

I have ca. 2 kgs of chicken parts, it has quite a lot of skin, but its mosty bones and some meat. I have a pressure cooker so I plan to make a simple soup concentrate, which then I will freeze and later, when I need it, add some water and cook veggies with it. My questions are 😄 should I still cook some veggies along with the meat (onions, carrots, tomatoes)? How long to cook it, and how much water? Should I aim to dilute it or should it be the planned quantity later to use? And do you guys also do it and how? submitted by /u/KPlusGauda
https://www.reddit.com/r/AskCulinary/comments/1v67gkt/chicken_soup_concetrate_bouillon_from_2_kg_of/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Stainless steel pot vs enamelled cast iron for stews

Hi! I would like to purchase a new pot / casserole for stews but I’m unsure about what material I should buy. I have a stainless steel pan but I find it a bit hard to cook on it as I don’t know how to use it correctly and i find some of the food ends up sticking in the pan. I mainly want it for sauté and for stews. Thank you so much! submitted by /u/Inevitable_Fish_553
https://www.reddit.com/r/AskCulinary/comments/1v634bm/stainless_steel_pot_vs_enamelled_cast_iron_for/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Buttermilk substitutes for marinade?

I live in Pakistan, where I can't find a single outlet for live buttermilk/cultured buttermilk. All I can find is overpriced powders. I've seen a lot of posts saying to use some acid (vinegar or lemon juice) along with milk, and letting it curdle, to create buttermilk. Does this work? All I want to do is marinate chicken, I saw a recipe ( https://www.youtube.com/watch?v=rFVBd3tvFnw this video in particular), that i want to follow, but I don't know about the buttermilk. Edit: Thank you for all the help guys! Plain fresh yogurt (dahi) is easily available here, a lot of you suggested using that with some milk! I"ll look into making buttermilk at home, since I get my milk raw and boil it myself. Often it ferments, and I get yogurt cultures at home, so I'll try this method of making buttermilk some day as well. submitted by /u/SubstantialLanguage5
https://www.reddit.com/r/AskCulinary/comments/1v5vj7p/buttermilk_substitutes_for_marinade/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Upping quantity for ice cream recipe.

I currently have an ice cream machine that makes 1.5 qts. I just bought a machine that can make 4.5qts. I know this is probably a stupid question but I'd rather be safe than sorry. Do I just take all of my quantities and multiply by 3? I feel like 15-18 egg yolks is a lot but that's why I'm here. My current recipe is: 2 cups heavy cream 1.5 cups whole milk 5-6 egg yolks 2/3 cup sugar (I found if I do the full 3/4 sometimes my ice cream won't freeze right. 1-1.5 teaspoons of vanilla extract. That's my standard base and then I just add whatever other flavors I like. Fruits etc. submitted by /u/nano_emiyano
https://www.reddit.com/r/AskCulinary/comments/1v5rkxy/upping_quantity_for_ice_cream_recipe/ reddit.com
RSS Hunter RSS Hunter • Jul 24

I tried to season my wok, failed, and have left it sitting in the dark for six months

I desperately want to use my wok. I cook a lot of stir-fry and Chinese dishes and it would be so nice to use. My biggest pan simply is not big enough and ends up ruining a lot of dishes I try. I know you need to season your wok, so I tried that by coating with oil and rotating it around on the stovetop on the highest heat, but all that did was make it slippery with oil. The color remained unchanged, and I was sad, so I just chucked it under the cupboard, oil and all. I’m not sure how to move forward submitted by /u/wavesabovethesun
https://www.reddit.com/r/AskCulinary/comments/1v5qoxq/i_tried_to_season_my_wok_failed_and_have_left_it/ reddit.com
RSS Hunter RSS Hunter • Jul 24

Gochujang in quiche?

The user is planning to make a quiche for a potluck, incorporating gochujang paste. They have all the necessary base ingredients: a frozen crust, eggs, spring onions, bacon, and Emmental cheese. The user is uncertain about the best way to incorporate the gochujang into the quiche filling. Their primary concern is whether to mix the gochujang directly into the egg mixture or to cook it first. They have noticed a lack of existing recipes combining gochujang and quiche. One found recipe uses tofu and a food processor, which is not applicable here. Another recipe suggests a layer of cooked kimchi with gochujang at the bottom of the quiche. The user worries that directly adding gochujang might negatively affect the quiche's texture or structure. They are seeking advice on the proper method of incorporating the gochujang. The user specifically wants to know if cooking the gochujang with other ingredients, like the onions, is necessary.
https://www.reddit.com/r/AskCulinary/comments/1v5k2xh/gochujang_in_quiche/ reddit.com
RSS Hunter RSS Hunter • Jul 24

Chickpea omelette goopy every time

The user has been struggling to make chickpea omelettes that hold their shape for three days. Their initial attempts using a simple chickpea flour and water batter resulted in a goopy texture, even after letting the batter rest. They suspected resting time might be the issue, but it didn't solve the problem. In a subsequent attempt, they incorporated tofu, cornstarch, nutritional yeast, and spices into the batter. However, this blended recipe also yielded a goopy, uncohesive omelette. The user is questioning if they are making a mistake or if the chickpea flour itself is the cause. They mentioned purchasing the chickpea flour from bulkfoods.com, noting its only ingredient is "cooked chickpeas." The provided recipes show variations in attempted ingredient ratios. Despite tasting good, the primary issue remains the omelettes not holding together.
https://www.reddit.com/r/AskCulinary/comments/1v5be1u/chickpea_omelette_goopy_every_time/ reddit.com
RSS Hunter RSS Hunter • Jul 24

What to leave out of a Thai red curry prep (24 hours ahead)

I'm making Thai red curry for 25 friends at a campout tomorrow night. My plan is to prepare the curry tonight, then arrive with it basically ready to reheat and serve in the forest (will have a decent kitchen setup, it's a microfestival). It'll be vegan, with firm tofu as the protein, and bamboo shoots, shiitake mushrooms, red bell pepper and green beans as the veggies. Thai basil and kaffir lime will be the aromatics. I will not add the Thai basil until I reheat it to serve to keep the basil from wilting too much. But should I leave out any of the other veggies/tofu until later too? I've never cooked for so many people before, and it's in the woods ahhhh! submitted by /u/372lematin
https://www.reddit.com/r/AskCulinary/comments/1v4une9/what_to_leave_out_of_a_thai_red_curry_prep_24/ reddit.com
RSS Hunter RSS Hunter • Jul 23

Question about making simple syrup,

Hello, I am planning on making a simple syrup to use for making iced coffees. Most recipes I saw said to boil the sugar and water until it dissolves, however, one recipe said not to let the water boil and to keep it at a simmer instead. So I guess I am wondering what the correct method is? Also, can I let the syrup cool in the same pot, or should I transfer it to another pot while it cools before putting it in the fridge? Thanks submitted by /u/Enterprise-NCC1701-D
https://www.reddit.com/r/AskCulinary/comments/1v4r12v/question_about_making_simple_syrup/ reddit.com
RSS Hunter RSS Hunter • Jul 23

How to salvage falafels cooked in oil that was too hot?

I used my usual recipe which worked well before, but had a brainfart and forgot that I don't have enough oil for my usual medium sized pot, so I had to use smaller one but didn't adjust for temperature. So falafels turned up well crisped up but quite undercooked on the inside. Can I somehow finish them up without burning the outside? submitted by /u/RubikKubrick
https://www.reddit.com/r/AskCulinary/comments/1v4ecaa/how_to_salvage_falafels_cooked_in_oil_that_was/ reddit.com
RSS Hunter RSS Hunter • Jul 23

Vanilla beans smell

Hi, I bought a pack of 7 vanilla beans from amazon. They are Madagascar Bourbon Vanilla Beans "Grand Cru d'Exception", with an oily skin and soft texture, but my concern is their smell. I haven't cut them yet, but they smells woody, smoky and like tobacco, they don't have any vanilla fragrance whatsoever. Is this normal? I don't see any sign of mold or defects. submitted by /u/DriestLearner
https://www.reddit.com/r/AskCulinary/comments/1v498nw/vanilla_beans_smell/ reddit.com
RSS Hunter RSS Hunter • Jul 23

Standard curd refusing to lose moisture for Labneh balls inside a yogurt strainer

The user is attempting to make labneh balls preserved in olive oil but is struggling with the dehydration process. After 30 hours, their salted curd remains creamy and hasn't achieved the necessary thick, clay-like texture for rolling. They have experienced similar results with both standard curd and Skyr yogurt. The recipe calls for salting the curd at a rate of 1/2 teaspoon per 500g. After whisking in salt, the curd is placed in a yogurt strainer within the refrigerator at 3°C. The instructions emphasize to keep the lid closed and periodically scrape the mesh to prevent clogging. It is also important to regularly empty the collected whey from the bottom container. The recipe advises straining for 12 to 24 hours for a spreadable labneh, and 48 to 72 hours for a firmer texture suitable for rolling into balls. The final step involves storing the labneh completely submerged in olive oil. The user's current 30-hour straining time falls short of the recommended duration for firm, rollable labneh.
https://www.reddit.com/r/AskCulinary/comments/1v40wlo/standard_curd_refusing_to_lose_moisture_for/ reddit.com
RSS Hunter RSS Hunter • Jul 23

How do you get rid of that fishy omega-3 taste in some eggs?

The writer of the post has a problem with some eggs tasting like omega 3 fish oil pills, which has made them lose their love for eating eggs. This issue started about six years ago and has recurred, with the writer experiencing it again recently. They made two breakfast sandwiches, one of which tasted great, while the other had a sudden and intense fish oil taste. The writer is certain that the eggs are fresh, as they do not eat foods past their best before date. They are looking for a solution to this problem, as using egg whites is not within their budget. The writer is open to exploring different techniques, such as investigating how the eggs are grown and what the chickens are fed. They are seeking a way to make a recipe or source ingredients that will avoid this fish oil taste. The writer is frustrated with this issue, as it has significantly reduced their enjoyment of eggs. They are hoping to find a solution that will allow them to eat eggs without experiencing this unpleasant taste. The writer is looking for help and advice on how to overcome this problem and regain their love for eating eggs.
https://www.reddit.com/r/AskCulinary/comments/1v3ywh7/how_do_you_get_rid_of_that_fishy_omega3_taste_in/ reddit.com
RSS Hunter RSS Hunter • Jul 23

Removing nozzle from whipped cream dispenser between uses

I needed a whipped cream dispenser so I recently bought an iSi Profi Whip through an affiliate link on a Serious Eats article. One of the supposed benefits of its design, as mentioned by the article, is that the piston is removable to facilitate deep cleaning. However, one problem I noticed is that the piston's ability to detach seems to actually make it harder to maintain between uses* because it rotates with the nozzle, making it impossible to unscrew. How are people keeping their dispenser tips clean? The idea of storing a long nozzle full of whipped cream exposed to open air in the fridge for several days in a row just doesn't sit well with me. --- \ By "between uses" I mean dispensing part of the canister, then storing it in the fridge for some time before using it again.* submitted by /u/Levvine
https://www.reddit.com/r/AskCulinary/comments/1v3ust3/removing_nozzle_from_whipped_cream_dispenser/ reddit.com
RSS Hunter RSS Hunter • Jul 22

I tried these chicken tostadas in Monterrey Mexico that had chicken shredded so finely it was like snow - how could I shred chicken at home this fine?

Here's a photo of what the chicken looks like for reference - https://i.imgur.com/kHdfStF.png I don't need the recipe of building the toastada, I just need to know how to shred my chicken this finely! It was amazing! submitted by /u/Svargas05
https://www.reddit.com/r/AskCulinary/comments/1v3ne5t/i_tried_these_chicken_tostadas_in_monterrey/ reddit.com
RSS Hunter RSS Hunter • Jul 22

Adding extra ingredients to Alton Brown's Aged EggNog?

You're looking to infuse Alton Brown's eggnog with flavors reminiscent of horchata and rompope. This involves incorporating ingredients like ground rice, ground almonds, cinnamon stick, clove, and star anise. The primary concern is how these additions will interact with the traditional eggnog aging process. Generally, most spices and flavorings can be aged with eggnog to allow flavors to meld. However, ingredients that can break down or become overly bitter with extended aging might be best added later. Whole spices like cinnamon sticks, cloves, and star anise are typically added during the aging process to infuse their oils. Ground rice and almonds, however, could potentially alter the texture and clarity of the eggnog over a six-month period. They might also contribute to a slightly gritty or cloudy consistency if not fully integrated or strained out. Some of these ingredients, particularly delicate nuts or starches, might be better introduced closer to serving. This approach ensures their fresh flavor and prevents them from becoming overpowering or degrading. You could experiment by aging a portion of the eggnog with the whole spices and then adding the ground rice and almonds to a separate batch for a shorter aging period. Alternatively, consider adding the ground ingredients in the last month or few weeks of aging. This would allow some infusion without the risk of prolonged degradation. Testing small batches with different addition timings would be the most reliable way to determine the optimal method.
https://www.reddit.com/r/AskCulinary/comments/1v3fqdp/adding_extra_ingredients_to_alton_browns_aged/ reddit.com
RSS Hunter RSS Hunter • Jul 22

I made sweetened condensed milk at home but it seems it didn't caramelize enough, can I heat it back up?

It's not a recipe issue but a me one. I didn't keep it simmering long enough and didn't notice it didn't caramelize enough until I taste-tested it in the morning. Would it be a possible to re-heat it to caramelize without ruining it? submitted by /u/Artistic-Honeydew11
https://www.reddit.com/r/AskCulinary/comments/1v39g48/i_made_sweetened_condensed_milk_at_home_but_it/ reddit.com
RSS Hunter RSS Hunter • Jul 22

Is it possible to 'de-hickory' my bacon?

(There's something about that title that sounds kind of dirty) I bought the giant pack of Walmart "Great Value Naturally Hickory Smoked Thick Cut Sliced Bacon", taste unknown because I've had hickory bacon before and it was fine I don't know if Walmart goes extra hard on their hickory when it comes to bacon or if I just got a bad batch, but man, this bacon is seriously hickory-ing! Is there anything I can add while cooking or to the bacon itself before that could tone down the hickory taste? I know this is probably a silly question, but I'd hate to toss out this giant pack of bacon :( submitted by /u/-george-costanza
https://www.reddit.com/r/AskCulinary/comments/1v302jt/is_it_possible_to_dehickory_my_bacon/ reddit.com
RSS Hunter RSS Hunter • Jul 22

Can you make robuchon potatoes a couple days before?

I’m making a several course dinner away from home for a few people while on a little getaway. Ideally I’d like to prep as much as I can before and just reheat for service basically, but I’ve never made pomme puree and more specifically robuchon potatoes in advance. I was hoping to make the batch, cool them and vacuum seal. Then two nights later, reheat them in a sous vide while working on the rest of the components for the main. Does that method sound effective and is there anything I should omit before refrigerating like the cream? Thank you! submitted by /u/Vegetable-Coconut846
https://www.reddit.com/r/AskCulinary/comments/1v2xoic/can_you_make_robuchon_potatoes_a_couple_days/ reddit.com
RSS Hunter RSS Hunter • Jul 21

New to catering

Hey everyone, I’m from the UK and have recently started my own catering company. I do funeral catering and within that I include mini banoffee tartlets with cream and strawberry tartlets with cream. For the life of me I cannot get my cream right, it collapses, I’ve added sugar and vanilla which made the colour go off. What do I put in it? Like the shop bought cake and cream cakes what do they use? Really appreciate any advice 😊 submitted by /u/Adept_Ad8249
https://www.reddit.com/r/AskCulinary/comments/1v2wn7q/new_to_catering/ reddit.com
RSS Hunter RSS Hunter • Jul 21

Anyone tried orange yam jam?

Recently I made a banana bread with an ube cream cheese frosting and lavender sprinkled on top and it got me wondering if such a recipe exists for sweet potato jam or orange or white yam jam? The ube has a more earthy-leaning flavor that really tones down the banana and compliments the lavender, whereas sweet potatoes and other yams seem to have a more caramelized/sweet flavor and I wonder if that would work. I don’t know if I’m being blinded by the banana and ube being complimentary colors or that they are both grown in tropical climates, lol. submitted by /u/anonymous3synonymous
https://www.reddit.com/r/AskCulinary/comments/1v2m3hp/anyone_tried_orange_yam_jam/ reddit.com
RSS Hunter RSS Hunter • Jul 21

Cleaning a Wok- Am I doing it all wrong?

I just got a Wok for a graduation present and this is my first time ever cooking and cleaning one. I did the recommended seasoning by heating it up on the stove until it was black/blue but now every time I clean it with just hot water and a brush, it turns a rust color. I was told not to use dish soap as it’s too abrasive. I’m eager to know if I should be using a copper brush or steel wool to work on this. Any tips? submitted by /u/Cool-College-8151
https://www.reddit.com/r/AskCulinary/comments/1v2itkh/cleaning_a_wok_am_i_doing_it_all_wrong/ reddit.com
RSS Hunter RSS Hunter • Jul 21

Why is the chicken dry and yellow?

This is not my channel, I am not promoting this channel at all. In this video, https://youtu.be/Jpa7g1j3vmg?is=88bGQsljM_-xOAzg , the chicken skin is very deep yellow and the flesh is a red color with not much wetness. So I was wondering what process the cook may have used to reach such an interesting color? submitted by /u/StructureMysterious5
https://www.reddit.com/r/AskCulinary/comments/1v20oys/why_is_the_chicken_dry_and_yellow/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Same temp/time for cooking a lot of chuck roast?

Hi all! I've been tasked with making a large amount of pot roast for a birthday party. My usual amount is around 3-4 lbs in a large Dutch oven, along with all the vegetables, stock, wine, etc etc. For this party, I'm going to make around 12-15 lbs, split between 2 large Dutch ovens that just barely fit in my oven. Usually I cook my pot roast @ 325 F for around 4-5 hours, but I'm just curious - with the amount of meat + the extra Dutch oven, does the cook time and/or temp need to change? Any help is appreciated! submitted by /u/PockyKierra
https://www.reddit.com/r/AskCulinary/comments/1v1v5sr/same_temptime_for_cooking_a_lot_of_chuck_roast/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Cracked Dough

Why the surface of my bread dough cracked after being frozen? What went wrong? When i I froze them i put them on a tupper the first hours and then, when they were completely frozen i store them on ziplock bags and another ones on a bigger tupper The night before baking them i put then on the fridge, the next morning i take them out of the fridge to let them proof but after several hours the dough hasn't gained size and has this cracks on the surface, what can i do to avoid those cracks? I have more dough balls and i don't want to ruin more of them submitted by /u/LaloRosasC
https://www.reddit.com/r/AskCulinary/comments/1v1t51o/cracked_dough/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Preserving Large Volume of Thai Basil/other herbs

Hello, I work in an Asian restaurant where we use a lot of herbs on stems as garnish for dishes (think Vietnamese Pho where you receive your sides of herbs like beansprouts, mint, basil) How do I store large volumes of the herbs on stems properly? Specifically Thai basil. Currently we separate them into little stems, wash, spin-dry, and and store them in full hotel pans with a damp towel. I find this method is not really preserving them well and many sprigs are going bad and spreading to the the rest. submitted by /u/Massive_Project_4771
https://www.reddit.com/r/AskCulinary/comments/1v1r4z0/preserving_large_volume_of_thai_basilother_herbs/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Would a Griddle Top Work For This Stovetop?

This link is my stovetop, I know it’s a pretty crumby stove but I’m in an apartment and it’s what I’ve got https://instasize.com/p/1b727b20671fe292ced564ce0f407ad0e4962f86d505ebae642b7205175d5900 Would a griddle top work on this on the two bottom burners, or would I have bad hot spots? Would I be better off buying a dedicated electric griddle? The only reason I’m asking is because of the size difference in the burners. I hate only having one large burner and I need more space for meal prepping. I could go with cast iron, rolled steel, or aluminum, I just want to stay away from nonstick stuff because I’m scared of the PFAS leeching into my food or the griddle top itself losing its nonstick properties. submitted by /u/HatApprehensive5531
https://www.reddit.com/r/AskCulinary/comments/1v1p80s/would_a_griddle_top_work_for_this_stovetop/ reddit.com
RSS Hunter RSS Hunter • Jul 20

What am I missing with homemade chicken stock?

I've been making chicken stock at home for a while and I still can't get it to taste like restaurant stock.I usually roast the bones first, then simmer everything for around 6 hours. It tastes good, but it always feels like it's missing something.I've tried reducing it more and using more bones. That helps a little, but I still can't get the same depth and body. Is the main difference usually the bone-to-water ratio, or is there another technique I'm overlooking? submitted by /u/Soft-Vale
https://www.reddit.com/r/AskCulinary/comments/1v1o29c/what_am_i_missing_with_homemade_chicken_stock/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Baking non-enriched bread at 350F/180 C - what would happen?

Hello! I've noticed that recipes for enriched breads (i.e. with eggs, milk, etc.) call for baking at 350F/180C, while recipes for 4-ingredient breads (flour, water, yeast, salt) call for baking at 450-500 F / 230-240 C. Am I correct to assume that the lower temperatures for enriched breads are to properly cook or not overcook l the enriching additives? Thought differently, what would happen if I were to bake my non-enriched breads at a lower temperature? Would I not get a brown crust? Would I not get a good rise? Thank you! submitted by /u/daddy-daddy-cool
https://www.reddit.com/r/AskCulinary/comments/1v1lfnv/baking_nonenriched_bread_at_350f180_c_what_would/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Is making aged egg nog with Rompope style ingredients possible?

You've successfully made Alton Brown's aged egg nog and are looking to adapt it for a Horchata/Rompope flavor. You plan to add cinnamon sticks, clove, and ground almonds, possibly rice as well. While Rompope recipes often involve pouring a dairy mixture over alcohol, you're wondering if you can still use the aging method with these new flavorings. Alton Brown's recipe uses pasteurized eggs, sugar, nutmeg, half-and-half, whole milk, heavy cream, rum, cognac, bourbon, and salt. The process involves beating the egg yolks with sugar and nutmeg until lightened. Then, the dairy, alcohol, and salt are combined and beaten into the egg mixture. This combined mixture is then stored in glass jars in the refrigerator for at least two weeks, with longer aging times recommended. The egg whites are separated for other uses. The aged egg nog can be served immediately or after extended chilling, topped with fresh nutmeg. The core question is whether incorporating spices and ground nuts into the initial mixture will interfere with the aging process. It's plausible that the aged method can be maintained by adding these flavorings at the beginning of the process.
https://www.reddit.com/r/AskCulinary/comments/1v1kxx6/is_making_aged_egg_nog_with_rompope_style/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Hey guys. How do I unscrew up my wok

A few days ago I got a wok from Sur La Table and tried to season it following the instructions on the bottom and a video from Jose El Cook on youtube. The first time I used it, an egg stuck to it when I tried to test it. I then later tried to cook fried rice in it and it burned and adhered to the bottom of the pan and I had to spend 20 minutes getting it all off. So is the pan screwed and I'd just need to get a new one or can I salvage it? And if I need a new one, where can I find a good tutorial on how to season it. (Let it be known I have a flat top electrical glass stove. I know its not the best and I don't know if it would work.) submitted by /u/A-pan-in-a-pan
https://www.reddit.com/r/AskCulinary/comments/1v1k2vo/hey_guys_how_do_i_unscrew_up_my_wok/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Let's Talk About Your Favorite Herb

As part of our weekly "Let's Talk" series we want to know about your favorite (culinary, this isn't r/Trees) Herb (and why is it Cilantro - Yes, we will fight about it). Tell us about which herbs you use the most. Share some photos of your herb garden (again, this ain't r/Trees so keep it culinary). Let us know about what herb combination you love! submitted by /u/AutoModerator
https://www.reddit.com/r/AskCulinary/comments/1v1bzif/lets_talk_about_your_favorite_herb/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Weekly Ask Anything Thread for July 20, 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/1v1bxl3/weekly_ask_anything_thread_for_july_20_2026/ reddit.com
RSS Hunter RSS Hunter • Jul 20

Mariading chuck roast, im confused

Hey there, I got my hands on about a kilo of chuck roast. I wanted to turn that into a Shashlik kebab/ slavik skewer with a more asian/ Korean twist for an upcoming gathering. The original idea was to replace the original Slavic marinade with something more Korean. But the longer I've been reading up on how marinades work, the more confused I've got. Apparently, marinades dont penetrate that deep. So would making the meat pieces smaller result in a more concentrated flavour? Do I need more concentrated flavour from the marinade, or should I maybe just make better sauces for the final dish? Does the marinade even affect the tenderness that much if it only penetrates a few milimeters? Does velveting help with bigger pieces (1-3 cm^3)? I think you guys got the point that I'm very, very lost here. TLDR: I want to cut chuck roast into cubes, marinate them in something Korean, put them on a skewer and make it both tender and tasty. Please help! submitted by /u/ThePragmaticPoatato
https://www.reddit.com/r/AskCulinary/comments/1v11m1i/mariading_chuck_roast_im_confused/ reddit.com
RSS Hunter RSS Hunter • Jul 19

Is there a general rule that dictates if you need to blind bake or not?

I've baked quite a lot of tarts and whatnot in my time, and I've got to the stage where I can more or less make a basic fruit tart or a quiche or whatever without a recipe. But something I still get confused about is when I need to blind bake and when I don't. My pastry bible is Roux Snr's 'Pastry', and even in that book he includes an apricot tart where he does blind bake, and a very similar greengage tart where he doesn't. So my question is - What are the rules or guidelines that tell me if I should be blind baking or not? submitted by /u/AromaticVacation3077
https://www.reddit.com/r/AskCulinary/comments/1v10tj2/is_there_a_general_rule_that_dictates_if_you_need/ reddit.com
RSS Hunter RSS Hunter • Jul 19

I built a shared recipe archive for families who don’t want their recipes to disappear

Family recipes often exist in scattered, informal formats like handwritten cards or old messages. To address this, Nibblore has been developed as a shared recipe archive. It aims to keep these cherished recipes safe, organized, and accessible for all family members. Users can digitize handwritten recipes, upload screenshots, or paste text directly into the platform. Nibblore then cleans this input into clear ingredients, instructions, and notes. Relatives can be invited to contribute to a shared family board. The platform allows searching by recipe, ingredient, tag, or family note. It supports unlimited recipes and family members, with multiple language options for use and translation. The creator is seeking early users for honest feedback on its utility and ease of use for less technical family members. They are also interested in understanding what would build trust and what features would make it indispensable compared to other recipe apps. Nibblore.com is available to try, with a family plan costing $10 per month. The creator also welcomes insights into how families currently preserve and share their recipes.
https://www.reddit.com/r/AskCulinary/comments/1uzyapq/i_built_a_shared_recipe_archive_for_families_who/ reddit.com
RSS Hunter RSS Hunter • Jul 18