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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

Uses for "fancy" vanilla beans

After making too many batches of extract/paste to count, we have decided to embark on uniquely sourced vanilla as a fun project with my daughters. However I am not sure if "just making extract" is the way to go with the more expensive beans(I would like to use the seeds, THEN making extract with the pods-unless there is a better way) What would highlight the vanilla flavor & allow the differences to shine?? TIA!!! submitted by /u/SuspiciousStress1
https://www.reddit.com/r/AskCulinary/comments/1xd1meu/uses_for_fancy_vanilla_beans/ reddit.com
RSS Hunter RSS Hunter • Today

How do i get caramelized cabbage?

Every recipe ive seen that claims beautiful caramelized cabbage ends up one of two ways for me: Cabbage is cooked through but has little color The edges of the cabbage are caramelized/darkened, but the middles are crunchy (this is usually the case when it's wedges). Ive done wedge-based recipes/recipes with bigger pieces of cabbage and cooked them insanely long, like 2-3 hours at 400+ degrees, and the middles just wont cook through. How do i get good caramelized cabbage? submitted by /u/Vietname
https://www.reddit.com/r/AskCulinary/comments/1xcsj26/how_do_i_get_caramelized_cabbage/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Is two hours too long to let a smoked whole goose rest before serving?

The user is hosting Friendsgiving and plans to cook two geese, one in the oven and one on a smoker. Both will be cooked at 325°F, with an estimated cooking time of three hours to reach an internal temperature of 165°F in the thigh. For the oven-roasted goose, the user typically starts it around 2:30 PM, aiming for it to finish around 5:30 PM. After that, the oven temperature is raised to 450°F for 15 minutes to crisp the skin, with resting time until serving at 7 PM. The user plans to start the smoked goose on the grill earlier, around 1:30 PM. This earlier start is intended to have the smoked goose reach 165°F by approximately 4:30 PM. The smoker temperature will then be increased to 450°F for 15 minutes of crisping, aiming for it to be finished by 5 PM. The primary concern is serving both geese simultaneously at 7 PM. The user is questioning if having the smoked goose finish and rest for two hours (from 5 PM to 7 PM) is too long. The goal is to have both geese ready and at their best when guests are served.
https://www.reddit.com/r/AskCulinary/comments/1xckbnw/is_two_hours_too_long_to_let_a_smoked_whole_goose/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Why does my dry-aged steak have less Maillard crust than regular wet-aged steak?

The user conducted a controlled experiment comparing wet-aged and dry-aged steaks. Both steaks came from the same cut and were prepared identically, including seasoning time and cooking method. The wet-aged steak quickly developed a desirable deep, dark, and crispy crust. In contrast, the dry-aged steak, despite longer cooking, only formed a thin, pale brown layer. This outcome contradicted the user's expectation that dry aging would enhance browning due to moisture reduction and flavor concentration. The user aimed for a medium-rare internal temperature of 130°F for both. They confirmed they avoided common issues like oil overload and overcrowding the pan. The core of the question lies in understanding the chemical changes during dry aging. Specifically, the user wonders if protein breakdown affects the Maillard reaction. They also question if any remaining moisture in dry-aged meat behaves differently, impacting browning. The goal is to grasp the underlying chemistry rather than find a quick fix for browning.
https://www.reddit.com/r/AskCulinary/comments/1xcieyb/why_does_my_dryaged_steak_have_less_maillard/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Why does lentil soup turn into a thick paste overnight, and can I cook it so leftovers hold up?

brown lentils, onion, carrot, celery, a spoon of tomato paste and stock. it's fine on day one, but after a night in the fridge it's basically a spread. i add water when reheating but then it tastes watered down and i have to re-season everything. is that just the lentils soaking up the liquid, and is there a way to cook or store it so it holds up better as leftovers? submitted by /u/Clean_Candidate_5496
https://www.reddit.com/r/AskCulinary/comments/1xcf3bl/why_does_lentil_soup_turn_into_a_thick_paste/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Would it be considered a faux pas to ask a restaurant to further break down their "whole" or "half" rotisserie chicken, to order?

Not sure if this is the right sub, but we frequent a restaurant who pride themselves as a rotisserie chicken joint. They have whole and half birds on the menu, which come out as such on a plate, with sides. Issue is, we have a bit of the "ick" (and tbh general technical ignorance) over breaking down birds. Would it be crazy to order the half bird and ask them to further break it down into breast/wing/thigh/drumstick? submitted by /u/LNHDT
https://www.reddit.com/r/AskCulinary/comments/1xc5ety/would_it_be_considered_a_faux_pas_to_ask_a/ reddit.com
RSS Hunter RSS Hunter • Yesterday

Freezing a seafood "stuffing"?

Long story short, I bought too much shrimp and scallops with the intention of making stuffed salmon for two. How do we feel about freezing left-over stuffing? I'm winging it, but I'll put ingredients below in a recipe-esque format to satisfy post requirements and inform responses. Again, this is obviously not the recipe: - Lump crab - Peeled and deveined shrimp - Sea scallops - Mascarpone cheese - Parmesan - Herbs and seasonings The shellfish will be fairly finely chopped and fully cooked. My concern is the palatability of the frozen and thawed finished product. I absolutely will not use the shellfish for anything else before it goes bad, and I have an excess of mascarpone as well, so I'm not looking for alternative ways to use it. Thanks in advance! submitted by /u/ThrowRA-CappyDirect
https://www.reddit.com/r/AskCulinary/comments/1xc1zbp/freezing_a_seafood_stuffing/ reddit.com
RSS Hunter RSS Hunter • Oct 21

Buttermilk Ratio

Hello! I’m planning on making waffles and the recipe calls for 540g of buttermilk. I’ve never made buttermilk before so I’m uncertain on how many grams of milk and how many grams of acid I should use. I googled it and the AI said 516g of milk and 24g of acid but it didn’t cite a source for it. To clarify what I’m asking: What ratio (in grams) of milk and acid should I use to make 540g or buttermilk? submitted by /u/Chance_Ant6125
https://www.reddit.com/r/AskCulinary/comments/1xb9btv/buttermilk_ratio/ reddit.com
RSS Hunter RSS Hunter • Oct 21

Can I pause making my stock?

I’ve got some meals coming up later this week I want to use a homemade stock with for sauce. The issue is I only have this evening free (about 3ish hours of stock cooking time) and the evening of the day I plan to cook on. I’m about to start my (chicken) stock now but I know only 3 ish hours doesn’t give the full body I want. I’m thinking I can do 2 and a bit hours of stock cooking now, cool the stock and then chuck it in the fridge (before straining anything) and then give it a few more hours on the day i’m cooking with it. Does this add up, should be fine food hygiene wise with roasted bones first and then 2 hours at a simmer right, but will this mess up any flavour profile? Next time i’m buying a pressure cooker submitted by /u/TheFantabulousFeline
https://www.reddit.com/r/AskCulinary/comments/1xb0h19/can_i_pause_making_my_stock/ reddit.com
RSS Hunter RSS Hunter • Oct 20

Does seasoning after a dry brine cause moisture to escape again?

First time dry brining, did one day in the fridge salt only. The following day I put Lawry’s seasoned salt on right before putting it in the oven for my reverse sear and it came out soaking wet which is making the sear difficult. Should I just put the Lawry’s on with the salt in the dry brine? Got conflicting answers when I googled because someone said the other spices in the Lawry’s will take and retain the moisture rather than distributing it back to the meat like the salt does submitted by /u/Hot-Original-53
https://www.reddit.com/r/AskCulinary/comments/1xae668/does_seasoning_after_a_dry_brine_cause_moisture/ reddit.com
RSS Hunter RSS Hunter • Oct 20

Personal experiences with freezing fresh herbs in ice cube trays for storage?

It's getting close to winter and I want to preserve the herbs we currently have. I was thinking of taking all my herbs and stuffing them into ice cube trays and freezing them up like this for long term storage. I don't want to put them in oil because some recipes don't use these herbs with oil, and I've found significant differences between dried and fresh versions. For those who have personally done this, how did it go? I've got cilantro, thyme, green onions, chives, tarragon, rosemary, Thai Basil, mint. submitted by /u/StrongRecipe6408
https://www.reddit.com/r/AskCulinary/comments/1xa9nzz/personal_experiences_with_freezing_fresh_herbs_in/ reddit.com
RSS Hunter RSS Hunter • Oct 19

Cooking two geese at once, one in oven one on the smoker - smoke it way in advance and hold in faux cambro?

The user is planning a large Fiendsgiving party with potentially over 30 guests. To ensure everyone gets a taste of goose, they intend to cook two geese. One goose will be oven-roasted, while the second will be smoked. The smoking process involves cooking at 325°F for approximately three hours until the thigh reaches 165°F, followed by a 15-minute crisping at 450°F. The oven-roasted goose follows a similar temperature and timing pattern.The user's ambitious plan involves smoking the second goose much earlier in the day, holding it in a faux cambro cooler for several hours. This allows them to then focus on preparing the oven-roasted goose at the usual time. Once the oven-roasted goose is removed to crisp, they propose taking the smoked goose out of the faux cambro and placing it back on the smoker to crisp its skin.The user then presents a detailed game-day schedule for this dual-goose preparation. They question if the oven-roasted goose will be too long at rest if it waits an hour and a half after crisping before serving. Additionally, they inquire whether the smoked goose needs a second rest period after its skin has been crisped on the smoker. The ultimate goal is to serve both geese simultaneously.
https://www.reddit.com/r/AskCulinary/comments/1xa8ded/cooking_two_geese_at_once_one_in_oven_one_on_the/ reddit.com
RSS Hunter RSS Hunter • Oct 19

peanut butter chili oil noodles

The user is seeking advice on making peanut butter chili oil noodles and is unsure which of their proposed methods (A or B) would result in the best taste. Method A involves infusing oil with chili flakes and sugar before cooling and mixing with other ingredients, while Method B cooks garlic and chili flakes in oil before adding the remaining components. The user is also open to online recipes or suggestions for a good recipe. They have provided a list of ingredients to be used in their noodle dish.
https://www.reddit.com/r/AskCulinary/comments/1xa1fyp/peanut_butter_chili_oil_noodles/ reddit.com
RSS Hunter RSS Hunter • Oct 19

Can anyone identify this cut of beef? Short ribs or beef belly/plate?

Got these from the butchers a couple of weeks ago and froze them. Thought they were short ribs, but unsure because of the amount of fat. Could they be beef belly/plate instead? Would appreciate any advice on the cut. Would you braise and eat these, or is there too much fat for them to be suitable? Thank you! https://i.postimg.cc/LsrQK09c/IMG-9585.jpg submitted by /u/yanick09
https://www.reddit.com/r/AskCulinary/comments/1x9vz9o/can_anyone_identify_this_cut_of_beef_short_ribs/ reddit.com
RSS Hunter RSS Hunter • Oct 19

When using a girolle, how do you store cheese?

I’m wondering if the cheeses compatible with girolles last ok at room temp/on the counter a la Jamon iberico or if the girolle is used as a tool only and when not in use the cheese is removed from the rod and stored in the fridge? I want a girolle but at the same time the cheeses used (Ptit Basque and tete de moine) are not cheap and I don’t want to carve off 5g in the form of 10 rosettes and then forget to use it and it goes bad. Anyone have experience with these cheeses and how long they last in the fridge? submitted by /u/suspiriad
https://www.reddit.com/r/AskCulinary/comments/1x9ou8f/when_using_a_girolle_how_do_you_store_cheese/ reddit.com
RSS Hunter RSS Hunter • Oct 19

Let's Talk About Multicourse meals

As part of our weekly "Let's Talk" series we want to discuss multi-course meals. Have you ever cooked or hosted a multicourse meal? How did you manage time/space/energy to pull it off? Any advice to avoid common pitfalls? Any examples that you're proud of? On the flip side of that - what's the best multi-course meal you've had? Anything you didn't like about it? Any advice from the receiving end you'd like to share? submitted by /u/AutoModerator
https://www.reddit.com/r/AskCulinary/comments/1x9o0er/lets_talk_about_multicourse_meals/ reddit.com
RSS Hunter RSS Hunter • Oct 19

Weekly Ask Anything Thread for October 19, 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/1x9ny54/weekly_ask_anything_thread_for_october_19_2026/ reddit.com
RSS Hunter RSS Hunter • Oct 19

What to do with my ghost peppers?

The gardener typically uses chilies and jalapeños for their annual fermented hot sauce. This season, they received a very productive ghost pepper plant, yielding 20-30 peppers. Due to the unpredictable heat of peppers, the gardener tastes a small bit of each. A taste of the ghost pepper was extremely potent, causing hiccups. The gardener has already made their hot sauce for the year and has many ghost peppers left. They are seeking suggestions on how to use the excess ghost peppers. The gardener acknowledges that the heat level can vary, impacting how they can be used, especially with children. They are looking for creative culinary ideas beyond their usual hot sauce recipe. The abundance of ghost peppers presents a unique challenge for their usual gardening and cooking routine. Any advice on incorporating these super-hot peppers into other dishes would be appreciated.
https://www.reddit.com/r/AskCulinary/comments/1x9fphe/what_to_do_with_my_ghost_peppers/ reddit.com
RSS Hunter RSS Hunter • Oct 18

Crispy crust banana bread made with mayo

The user experienced a toaster oven banana bread with an unusually crispy crust. This crispiness is likely due to the toaster oven's heating elements being closer to the bread. They are seeking to replicate this crispy crust effect in a standard oven. Previously, attempts at broiling resulted in burnt bread. The user is considering purchasing a large toaster oven for this purpose. They provided a mayonnaise banana bread recipe that might have been used. The recipe includes mashed bananas, brown sugar, mayonnaise, egg, and vanilla extract. Dry ingredients consist of flour, baking powder or soda, salt, and optional cinnamon. The method involves combining wet and dry ingredients with minimal mixing. The bread was originally baked at 350 degrees Fahrenheit in a loaf pan, but the specific oven issues led to using a toaster oven. The goal remains to achieve a crispy crust comparable to the toaster oven result.
https://www.reddit.com/r/AskCulinary/comments/1x98g3j/crispy_crust_banana_bread_made_with_mayo/ reddit.com
RSS Hunter RSS Hunter • Oct 18

Is this much shaking normal for a Ninja 9-cup food processor (BZ601C) when making dough?

Video link: https://files.catbox.moe/4zj48o.mp4 I just bought a Ninja Precision Pro 9-cup food processor, and whenever I make dough, it starts shaking pretty aggressively once the dough begins forming into a ball. I'm only using 2 cups of flour, and the dough isn't particularly hard or stiff. The machine runs fine initially, but as soon as the dough starts coming together, the whole thing starts rocking, as you can see in the video. Is this normal for these Ninja food processors, or could there be something wrong with mine? Anyone with the same model experienced this? submitted by /u/yolo_sus
https://www.reddit.com/r/AskCulinary/comments/1x9896a/is_this_much_shaking_normal_for_a_ninja_9cup_food/ reddit.com
RSS Hunter RSS Hunter • Oct 18

Crown Lynn ceramic cookware discoloring

I bought a Crown Lynn (New Zealand) casserole at the thrift shop. It was in perfect condition and says "microwave cookware" on the bottom so I figured it was a more recent run. When I started baking bread in it, these brown markings appear, like stardust all over it. I have read other posts on here about cracked ceramics etc. but can't find if this is normal. It is very hard to wash off but seems to mostly if I really try. I guess I am wondering if it's a bad glaze, shouldn't be used to bake at high heat or other problems with it. It's mostly on the lid and I am using newer multi-function electric oven (small) because that's all we have. submitted by /u/Roscia_zen
https://www.reddit.com/r/AskCulinary/comments/1x8v066/crown_lynn_ceramic_cookware_discoloring/ reddit.com
RSS Hunter RSS Hunter • Oct 18

My Breville Smart Oven is smarter than me - how to use the Breville Air Fryer Pro?

The user received a Breville Smart Oven Air Fryer Pro and is seeking guidance on its effective usage. They are particularly confused about how the preheating and timing functions work. The user questions whether food should be placed in the oven before or after preheating. They provide an example of baking frozen cookie dough, noting the need to adjust temperature for convection but struggling with timing. Another example involves heating frozen tater tots, where instructions suggest a specific temperature and time for air frying. The user is unsure if these instructions account for preheating or if they should wait for the oven to preheat before starting the timer. They are overthinking the process and avoiding using the appliance due to this confusion. Following their post, the user found information suggesting the oven's design is flawed, requiring manual timer adjustment after preheating. This design issue is a source of their frustration. They are looking for general rules of thumb and tips for adapting recipes to this specific oven model. The oven automatically preheats, then starts the timer countdown once the set temperature is reached. This behavior leads the user to believe food should be added during the preheat phase. However, they are uncertain about how to adjust recipe timings accordingly. The user acknowledges they might be overthinking the appliance's operation. Ultimately, they desire clear instructions and practical advice for using their new Breville oven confidently.
https://www.reddit.com/r/AskCulinary/comments/1x8uslp/my_breville_smart_oven_is_smarter_than_me_how_to/ reddit.com
RSS Hunter RSS Hunter • Oct 18

What are the crispy "noodles" that come with my Thai lettuce wraps?

I love them. I believe they are probably some kind of fried rice noodle. Just curious if I can make them at home or if there is a place to buy them from, or even what they are called. They add the perfect crispy to my Thai takeout dishes. I've gotten conflicting answers from Google. Thanks for your help. submitted by /u/jessiyjazzy123
https://www.reddit.com/r/AskCulinary/comments/1x8t83o/what_are_the_crispy_noodles_that_come_with_my/ reddit.com
RSS Hunter RSS Hunter • Oct 18

Added wayyy to much red pepper flakes

I tried to make roasted eggplant rigatoni with chorizo and idk how it happened but i accidentally added 1/4 cup of red pepper flakes and didnt notice the recipe only called for 1 tsp. I dont cook often enough to question and mistook the amount of parsley needed as the amount red pepper flakes I burnt the eggplant too now i got a fuck ton of some of the spiciest pasta i’ve ever tasted (Buldak 2x spicy definitely was worse). Do i just pitch it or what would you try? submitted by /u/Tiny-Adeptness857
https://www.reddit.com/r/AskCulinary/comments/1x8ri30/added_wayyy_to_much_red_pepper_flakes/ reddit.com
RSS Hunter RSS Hunter • Oct 18

What does an avocado leaf actually do when cooking beans?

I recently came across a chicken burrito recipe online, and the recipe mentioned adding an avocado leaf while preparing the beans. I live in an area where avocado leaves are pretty hard to find, so I was wondering what purpose they actually serve. Do they add a specific flavour or aroma to the beans, or is there another reason for using them? Also, if they're mainly used for flavour, is there a good substitute that would work well in burrito beans? submitted by /u/MistSw6
https://www.reddit.com/r/AskCulinary/comments/1x8gsnh/what_does_an_avocado_leaf_actually_do_when/ reddit.com
RSS Hunter RSS Hunter • Oct 17

Beef wellington with pork paste question

I’ve already assembled my beef wellington with a layer of pork paste (I know it's denser than mousse but I already have some in the fridge so might as well use it) mixed into the mushroom duxelles, roughly 0.6-0.8 inch thick. The wrapping order was spinach crepe -> prosciutto -> pork paste/duxelles mix -> beef. It’s already been fully wrapped and is sitting in the fridge Now I'm getting a bit worried that the pork mixture won’t cook through by the time the beef reaches med rare... Planning to cook at 400-420F until internal temp reach 115-120F Would you recommend unwrapping the wellington and removing some of the mixture to make the layer thinner, or do you think it’ll be fine as it is? Thanks submitted by /u/shadow2810
https://www.reddit.com/r/AskCulinary/comments/1x82q4c/beef_wellington_with_pork_paste_question/ reddit.com
RSS Hunter RSS Hunter • Oct 17

Making sago and it turned out bitter and i have no clue how. Can i fix it?

So this is my second time making sago, and the first time it turned out very good, this time i used different fruit and now its really bitter (the only things i changed were the fruits and the amount of tapioca, which didnt change much). I cooked the tapioca pretty much exactly how i did last time, except this time i let the water heat to a rolling boil instead of just before boiling on accident, however my boss (who makes sago frequently) said to add the tapioca when the water is almost at a rolling boil. I used only mango my first time, and this time i used even parts of watermelon, cantaloupe, and honedew, with about half portion of pineapple. All fruits were ripe. Any help? submitted by /u/Au__H20
https://www.reddit.com/r/AskCulinary/comments/1x7ygwc/making_sago_and_it_turned_out_bitter_and_i_have/ reddit.com
RSS Hunter RSS Hunter • Oct 17

Crema Catalana Preportioning

I have a dinner coming up next weekend to prep for and plan on making and freezing the crema catalanas this weekend. They’ll be going in dessert coupes so, my question is can I freeze the custard in one large dish, thaw the day in the fridge and then transfer to coupes and torch right before serving? Or will it mess with the consistency too much handling it after thaw? Recipe: 3/4 cup (150g) granulated sugar, divided 3 tablespoons cornstarch 1/2 teaspoon salt 8 egg yolks 4 cups whole milk 1 strip lemon zest 1 strip orange zest 1 cinnamon stick submitted by /u/coralayne_
https://www.reddit.com/r/AskCulinary/comments/1x7khqu/crema_catalana_preportioning/ reddit.com
RSS Hunter RSS Hunter • Oct 16

If my smallest burner on the lowest setting burns chicken stock when reducing, how can I reduce the heat? If I put some aluminium foil on top of the cast iron pan support on my stove would that work?

My thinking is the pot would be further away from the heat and not in contact with cast iron pan supports which I think retains a lot of heat and might concentrate it at the point of contact with the pan submitted by /u/dbshahvahahsja
https://www.reddit.com/r/AskCulinary/comments/1x7jpeo/if_my_smallest_burner_on_the_lowest_setting_burns/ reddit.com
RSS Hunter RSS Hunter • Oct 16

When a recipe calls for a specific amont of oil to add to a skillet, does the size of the skillet matter?

I suspect it most definitely does. I've had instances where the recupe calls for "2-3 Tbps" of oil, and my food came out completely greasy and disgusting. I thought maybe it was more of a "just to coat te pan" thing, but I've had poor luck with that too sometimes. I have never really seen anyone cook and I feel like this is a "dumb" question that I should "just know", but I never figured this one out. Thanks in advance. submitted by /u/lilyroses-dev
https://www.reddit.com/r/AskCulinary/comments/1x7apk1/when_a_recipe_calls_for_a_specific_amont_of_oil/ reddit.com
RSS Hunter RSS Hunter • Oct 16

Creamy cornbread?

I had the most amazing cornbread many years ago by one of my mother's old friends that had since passed on and none of her children know the recipe. Maybe you can help me. It was so moist it was creamy almost like it was made with cream cheese, it wasn't super crumbly. It had green onion and bacon folded into the batter as well I don't remember any actual shredded cheese though. It wasn't overly sweet but it had a nice touch of sweetness. If this sounds familiar please let me know!! submitted by /u/Ivonte-
https://www.reddit.com/r/AskCulinary/comments/1x6xye0/creamy_cornbread/ reddit.com
RSS Hunter RSS Hunter • Oct 15

Cooking whole goose on the smoker, how does this recipe look?

A user is planning a Friendsgiving and needs advice on smoking a whole goose. They will be smoking one goose while another is in the oven. They have experience smoking other meats but not poultry, and their research shows conflicting information on temperature and doneness.The user also lacks fridge space for a wet brine and usually dry brines their goose. They are unsure if dry brining is suitable for smoking and if there's a specific reason it's not commonly recommended. Their smoker is a basic drum-style grill, and they plan to use the snake charcoal method, which limits temperature adjustments during cooking.They have drafted a recipe for a 10lb goose, including dry brine ingredients, stuffing for flavor, a spice rub, and a glaze. They plan to dry brine for up to three days, scald the goose, and then dry the skin for 24 hours uncovered. The recipe involves scoring the skin, stuffing, and applying a spice rub.The cooking temperature is set at 250°F using the snake method with cherry wood and possibly cinnamon sticks. A drip pan with water will be used for moisture. The goose will be cooked breast-side up, aiming for an internal thigh temperature of 165°F.A glaze will be applied towards the end of the cooking process. The user is asking for feedback on their recipe draft, suggestions for improvement, and an estimated cooking time for a 10lb goose at 250°F. They are seeking guidance on the best practices for smoking poultry with a dry brine and a simple smoker setup.
https://www.reddit.com/r/AskCulinary/comments/1x6otnt/cooking_whole_goose_on_the_smoker_how_does_this/ reddit.com
RSS Hunter RSS Hunter • Oct 15

The last 3 times I made cream of wheat the cereal just sinks straight down to the bottom.

I’ll cooked it a couple times and it was a perfect cereal then I got the cereal that I left inside the covered for a couple months wrapped in a plastic back to keep bugs out and now it’s not lumpy it’s just like sand at the bottom of the bowl with water on top. It feels like im shoveling mush into my mouth while eating it. I bowled the water added some sugar first and cinnamon sticks, then mixed the cereal in while vigorously stirring, once I finished stirring the cereal sinks to the bottom, this is how I made it before, but now it’s not working. submitted by /u/BlackMarth
https://www.reddit.com/r/AskCulinary/comments/1x6g3h3/the_last_3_times_i_made_cream_of_wheat_the_cereal/ reddit.com
RSS Hunter RSS Hunter • Oct 15

Trying to make a pineapple gel, Pastry Chefs pls help

I'm currently trying to make a mostly clear pineapple gel for the base of a tartelette that i'm working on. I made a version of the gel using 250g pureed pineapple (strained, but not removing the pulp entirely), 50 ml lemon juice, 60ml of simple syrup and 2.5 grams of agar agar. The end result had a nice fresh pineapple flavor, slightly too sweet for what I'm going for but the main issue was that there was leakage in the gel which i'm assuming is coming from the lemon and additionally the pulp made it sort of slushy instead of a nice clear homogenous gel. What can I do in my next version to get it closer to what i'm aiming for. Ty in advance submitted by /u/Time-Swordfish3228
https://www.reddit.com/r/AskCulinary/comments/1x62yql/trying_to_make_a_pineapple_gel_pastry_chefs_pls/ reddit.com
RSS Hunter RSS Hunter • Oct 14

Microwaving low-fat jarlsberg slices

I used to be able to buy pre-sliced jarlsberg swiss cheese at Costco that I would use to make incredible cheese puffs. Just put a slice on a a piece of parchment paper and microwave it in the 1200 w oven for a minute and the whole thing would puff up and become crunchy. They were wonderful but then Costco stopped carrying that cheese submitted by /u/tungstenoyd
https://www.reddit.com/r/AskCulinary/comments/1x5igmc/microwaving_lowfat_jarlsberg_slices/ reddit.com
RSS Hunter RSS Hunter • Oct 14

What difference does lime juice make in biscotti (not just zest) -- should I skip it? If I skip it, should I also remove the baking soda?

Removing the lime juice entirely from your biscotti recipe will have noticeable effects. The baking soda present in the recipe is indeed reacting with the acidity of the lime juice. This chemical reaction produces carbon dioxide gas, which aids in leavening and can contribute to a slightly lighter texture in baked goods. Without the acid from the lime juice, the baking soda's leavening power will be significantly reduced. This could result in a denser biscotti. While the lime zest will still provide flavor, the overall citrus "kick" might be less pronounced without the juice. The absence of the acidic component could also subtly alter the overall flavor profile of the biscotti. You might find the sweetness more dominant or the texture slightly different. If you want to maintain a lime flavor without the juice, you could consider increasing the amount of lime zest. However, the leavening effect from the baking soda will still be diminished.
https://www.reddit.com/r/AskCulinary/comments/1x5hc21/what_difference_does_lime_juice_make_in_biscotti/ reddit.com
RSS Hunter RSS Hunter • Oct 14

How to adjust temperature of an oven toaster for Biscotti?

The user cannot use their conventional oven for baking and wants to know if an oven toaster can be used for baking biscotti instead. They are seeking guidance on how to adjust the time and temperature settings in their oven toaster. The recipe provided calls for preheating the oven to 350º F for toasting almonds. After initial mixing, the dough is formed into logs and baked at 350º F for 20 minutes. The oven temperature is then reduced to 275º F for the second baking stage. After slicing the logs, the biscotti are baked cut-side down for 20 minutes. Finally, they are flipped and baked for another 20 minutes. Adjusting oven toaster settings would involve monitoring the internal temperature and using a timer. It is important to note that oven toasters may have different temperature controls and heating elements than conventional ovens. Therefore, careful observation and testing may be necessary to achieve the desired results.
https://www.reddit.com/r/AskCulinary/comments/1x5h0dw/how_to_adjust_temperature_of_an_oven_toaster_for/ reddit.com
RSS Hunter RSS Hunter • Oct 14

Need an alternate to deli containers

The user is seeking new food storage containers for their home kitchen, moving away from plastic due to several frustrations. They've experienced issues with non-universal lids, leading to leaks, as brand names are often missing. Dishwashers and microwaves have caused deformation even in supposedly high-quality plastic containers. The round shape of current containers is also criticized for inefficient space utilization. Furthermore, the user expresses a desire to avoid heating or storing food long-term in plastic. They are looking for containers with universal lids, available in multiple sizes, and reasonably priced, though they are flexible on cost. Durability in the freezer is essential, with microwave-safe functionality being a bonus. Ideally, the containers would not be plastic, although they acknowledge this might be challenging. A preference for square shapes is stated for better space efficiency. The user is open to recommendations as the low cost of current options is no longer a sufficient benefit.
https://www.reddit.com/r/AskCulinary/comments/1x5f9ig/need_an_alternate_to_deli_containers/ reddit.com
RSS Hunter RSS Hunter • Oct 14

ways to keep chopped peppers from going bad too quickly?

Chopped onions and bell peppers are often stored in the refrigerator for convenience. The user has noticed that while onions remain fresh for a considerable time, cut bell peppers deteriorate quickly. Initially crisp, the peppers become soggy, then slimy and inedible. The user believes spoilage is the cause, as with most produce. They are seeking methods to extend the shelf life of cut peppers for a few extra days. Freezing is not a preferred option due to texture and taste degradation. Pickling is also not feasible due to time and resource constraints. Therefore, the user is looking for alternative preservation techniques. They want to avoid wasting the remaining prepared peppers and the effort of re-prepping them. Ultimately, the goal is to find a method that keeps the peppers usable for at least a few days longer.
https://www.reddit.com/r/AskCulinary/comments/1x5b2l5/ways_to_keep_chopped_peppers_from_going_bad_too/ reddit.com
RSS Hunter RSS Hunter • Oct 13

Does bag marinating after filleting a chicken breast over tenderize?

I want to pan sear some chicken breast to go with a spanish rice recipe im practicing, but I plan on filleting it open, hammering to flatten and tenderize, but if I put it in a bag to marinate for 30 minutes-1 hour, would it over marinate after being thined out/broken down, or am I over exaggerating? submitted by /u/Objective_720
https://www.reddit.com/r/AskCulinary/comments/1x59jlz/does_bag_marinating_after_filleting_a_chicken/ reddit.com
RSS Hunter RSS Hunter • Oct 13

Protein content in bread flour (US) vs standard flour (Europe)

I've read that in the USA, people use bread flour for bread, which supposedly has around 12% protein, with some going over 13%. Now, here in Europe (more precisely, in Croatia), most flours I know are at around 10%. Pizza flour, at most, has 11-12% protein. The standard bread flour (glatko - smooth) has around, if not below, 10% (images here, sadly, aren't allowed). When I make bread in a bread machine, I normally use standard flour, and it turns out mostly just fine. But I am wondering if I am missing out on something. Or are these % are just lost in translation. submitted by /u/KPlusGauda
https://www.reddit.com/r/AskCulinary/comments/1x52olk/protein_content_in_bread_flour_us_vs_standard/ reddit.com
RSS Hunter RSS Hunter • Oct 13

Maintaining Crispier Tofu

The user is a novice cook who wants to improve their crispy tofu dish. A key problem is that the tofu loses its crispiness after being mixed with a runnier gochujang sauce. The current method involves pressing firm tofu, cubing it, coating it with cornstarch and spices, and pan-frying it. While the tofu is crispy after frying, it becomes soggy once the sauce is added. The user is seeking advice on techniques or ingredients to enhance the tofu's crispiness and make it more resistant to sogginess when combined with the sauce. They are open to suggestions that go beyond their current preparation steps. The goal is to maintain the desired texture of the tofu even after saucing.
https://www.reddit.com/r/AskCulinary/comments/1x51s0z/maintaining_crispier_tofu/ reddit.com
RSS Hunter RSS Hunter • Oct 13

Making butter that seemingly re-emulsified??

I'm making cultured cream for the second time Recipe: 2 pints cream 3 tbsp Greek yogurt Cover and let sit on counter for 2 days Whip into butter Last time went normally, but this time, when the fat started splitting (cottage cheese texture) I kept whipping but it went back to cream?? I have been whipping for 10min and it won't separate again what do I do I didn't think this was even possible?? Note: used the same cream as last time (organic cream, no emulsifiers) submitted by /u/Intelligent-Flan6928
https://www.reddit.com/r/AskCulinary/comments/1x50umd/making_butter_that_seemingly_reemulsified/ reddit.com
RSS Hunter RSS Hunter • Oct 13