r/AskCulinary

For example the crust on a Neapolitan pizza is crispy on the outside but soft and airy on the inside. Another one is that cup and char pepperoni, it's crispy on the edges but chewy at the bottom where the oils form.

There must be other foods like these that have two textures at the same time. I'm interested to try them.

I feel like I’m just raw dogging sunflower seeds sigh the shell on. Am I missing something? They’re rarely sold unhulled. Tasty, but as much fiber as a wicker swing set.

Tonight, I ground a few to garnish my ful medames & it’s quite tasty, but I keep coming up with nothing when it comes to using them, esp traditional preparations.

Northern Africa/Middle East/Indian Subcontinent… Y’all got any recommendations on this subject?

Please and thank you. 🤗

i made ladyfingers from scratch trying to do the best i can but i forgot to dip them in coffee what do i do? it took me an hour and ahalf to make it all and its ruined

Hey all.

I have recently been buying Costco packs of bell peppers which contain orange and yellow peppers in addition to reds which I am more used to. My specific question that I am having a hard time finding an answer for is this: is it a known thing that the skins of yellow and orange peppers are harder to remove after roasting, compared to red?

Whenever I roast them all, and go through my normal steps including steaming them in a bowl after roasting, the red pepper skins come off very easily but the yellow and orange ones don't like to come off in nice, easy to work with pieces. Some bits of the skin refuse to come off at all.

Is this just a massive skill issue? Are there any tips for skinning these peppers that can make it a bit easier?

Thanks!

I have a Thai cooking question. I made pad kra pow today, and it turned out great but a bit on the salty side. The sauce has 4 ingredients: sweet soy sauce, fish sauce, oyster sauce, and chili paste in soybean oil. Which ingredient would I adjust down for next time? Normally I would say soy sauce but this sweet soy isn’t particularly salty. I am thinking the fish or oyster sauce. Thoughts?

As part of our monthly "Let's Talk" series we're talking about your dirty little cooking secrets! Tell us all about how your famous cookies are just Tollhouse recipe. Give us the low down on using Rao's instead of homemade sauce. What's your secret shortcut or semi-homemade hack? Feel free to confess that you just put oil and vinegar on a salad without mixing it properly (I do - it just works).

Hello,

1gal, 1tbsp bleach, but I hate the smell, and I am constantly touching raw, cooked and seafood items.

I don’t like using bleach as my skin is sensitive.

A few questions;

Is it really safe to use bleach while touching cooked or raw foods? It’s a harsh chemical diluted but even so.

I use the bleach bucket regularly, how can I avoid this?

Lemon-water with ice maybe?

Or just ice water changed every hour?

I just attempted to make red bean paste (anko paste) and blended it up in a vitamix. The texture came out gloopy, almost as if I added rice flour to it. Did I overdo it? Is there any way I can fix this?

I can’t find official confirmation but some searches online seems like overblending the bean casing will cause this texture.

I am making a presentation to hopefully be able to have a food day at university and want to incorporate some chemistry. I currently know of 2 colour changing reactions when cooking a certain why that being the classic red cabbage and a cake recipe from my mother where Coffee makes the topping turn green around it. Are there more such reactions, preferably to get a dish together with some sort of pictured documentation.

Thanks in advance

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I’m in charge of brunch on Saturdays and Sundays, and whatever is left over becomes family meal before dinner service.

Brunch items we usually have around:

- Scotch eggs

- scrambled eggs

- tiramisu toast

- leftover plain chicken breast from chicken Milanese prep

We stopped breading all the chicken and are now doing it to order as we have slowed down. so right now I just have a good amount of raw plain chicken breast to use up quickly on Sundays for family meal.

I need something fast, practical, and good for staff meal that would go with the rest of the brunch leftovers and can be made pretty quickly before dinner service.

What would you make with that chicken? Ideally:

- fast

- good for a crowd

- works alongside eggs/toast/brunch odds and ends

We're just now going on to our fourth month since the restaurant open and we've only been doing brunch now for like a couple weeks.I need a good sauce or something to impress my chef, it's a pretty fancy restaurant and our owner has a Michelin star I want to try to bring something good to the table that's not too difficult

My lemon curd came out with a strong metallic taste :( . I now know why that happened but is there any way to fix it because I don’t want to waste it

Wondering if there’s a way to make Jell-O shots last a little longer in the heat? Thinking maybe a teaspoon of extra gelatin per batch?

TIA, live in Texas and trying to bring jello shots for a very large group 🫣

Not sure where to put this but I thought here could work! I tried raw bokchoy for the first time today since I didn't want to waste it, and it absolutely burnt my mouth. Water didnt help either, it just transfered the burn further down my throat

Any idea why this happens? Or is this an allergic reaction kind of thing?

hi! i have to make chocolate chip cookies, no added nuts or anything else, just the basic, and i need them next saturday (today is saturday). if i were to make the dough today, should i keep it in the freezer or fridge? how do u recommend i would store it?

I tried looking in the sub but some people are doing whole chickens/white meat/dark meat/whole breasts/adding herbs/acids good but no bad/dont use oil/dry brine is better than wet/ 24 hour brine is good/ no over night no more than two hours.

So what I am trying to do is I have cubed chicken breasts and dont need to add flavor just want my chicken moist. I see people saying neutral oil and salt and 3Tbl spoons water, to just dry brine, to salt and water at whatever ratio then put in fridge on a wire rack. then some say use acid and others say never do that it dries it our and makes the outside wrinkly.

Basically my girl wanted to make a caeser salad ingredient pasta using baby spinach, calls for kale. and they dont want the chicken to have any extra flavor because their caeser dressing is already really strong. heres the recipe

8oz mezzi rigatoni

1 1/2 cup grilled chicken breast chopped

1 cup croutons

1/2 parmesan flakes

3/4 cup caeser dressing

1 lemon juiced

2 Tblsp olive oil

1/2 tsp salt

1 tsp cracked black pepper

TL;DR want my cubed chicken breast moist with no added flavor. Also when to prep, night before or two hours before, also add more salt after or is peppercorns and salt in water enough.

thanks and sorry if i broke any rules

I’ve been thinking of replacing some of our old non-stick pans at home and keep seeing ceramic cookware being pushed as the “healthier” option.

But I’m a little confused about how practical it actually is for Indian cooking.

For things like tadka, sabzi, dosa, bhurji etc where we usually cook on medium-high heat - does ceramic actually work well long term?

I’ve seen a lot of mixed opinions. Some people say it’s great, others say food starts sticking after a few months and it becomes frustrating to use.

Is that because the cookware is bad, or because ceramic needs to be used differently?

Would love honest opinions from people who’ve actually used it regularly at home.

P.S: I've been chatting with Chat GPT, Gemini etc about the same - but looking for people to share some real experiences

Alors voilà, j’adore cuisiner, mais en ce moment, grosse panne d’inspi. Mon copain m’a demandé des ballotines de poulet farcies au pesto. Je compte aussi récuperer les os des hauts de cuisses de poulet pour faire un ptit jus corsé, MAIS je ne sais pas du tout quoi faire pour l’accompagnement, donc si vous avez des idées, sauf pâtes (trop basique) et légumes crus (salade, etc, monsieur n’aime pas ça), je suis preneuse !