I'm concerned that the raw smell of fish sauce would ruin any dish it would be put in.

How good is the wine you use for cooking with?

For example: a dish where wine is added to make the sauce and then simmered for ages in combination with stock, garlic etc.

DOES it make a difference?

The reason I ask, I just spoilt a dish with wine that was proabably too cheap and acidic

Below are a couple of pictures of my dough ball. It seems too dry? I followed Babish’ video except for using a counter scraper. I used my hands. First photo is my dough ball before I let it rest. Second photo, I pulled the dough apart.

After resting for 30 minutes, it’s not sticky, it does bounce back if I press in. It’s seems to be more pliable.

pics

How do you make authentic street tacos? Unfortunately all I have is flour tortillas but I’m looking to make street cauliflower tortillas. As authentic as I can.

I am making a strawberry cake for my bf’s Bday. He wants strawberry everything in this cake and I’m a really skilled baker but rarely have I had the chance to make an elegant cake. I want to put whole strawberries on top but I’m worried they will rot. Does anyone know of a way to preserve them with either a see through coating for soaking? Chocolate covered is not possible.

I've been looking around google (with the advance search on) but I can quite find what I'm looking for. I know it's kind of like sour cream but not the same

So is it something like cheese? something like yogurt? is it fermented at all? I'm mostly interested in what happens right after the cow

I just moved, and am now using a different electric range that I am not used to yet. I knew the controls of my old electric range like an old friend. (Wish I would have taken an thermometer reading of my pan) My new electric stovetop doesn’t get as hot at the dial settings I’m used to, and I have ruined two pieces of meat by waiting too long at a lower temp. Does anyone have a temp they use regularly to sear their meat?

Also, once made how do you then store it? Straight in the freezer?

I recently discovered just how delicious it is to fry some shredded cheese in pan until it gets golden and crispy, sort of like a smokey pancake. I was thinking of sharing this with my family as I've been chosen to make appetizers. What do you think would make good toppings for the crisps?

Hey gang, looking for some ideas on how to do do 2 qts of rice in a. 2" hotel pan in a combi oven. (Water-Rice) I've tried 1-1 on steam 2-1 350 F covered 1-1 350 F covered And uncovered 2-1 350F

I just get either overcooked or individual grains that are slightly dry with a slight texture. It's just not good and I want to try and improve on our methods. Any thoughts?

We season with water, salt and pepper. We have to keep I dairy free (I know, fuck me right)

Edit: Meant burritos

I'm starting to take cooking seriously for the first time in my life, and I'm surprised: After decades of being a TERRIBLE cook, I'm suddenly getting pretty good. What led to my breakthrough? I learned a simple recipe - pasta puttanesca - and made it every night for months.

I can replicate this style of learning by choosing another dish and perfecting that one for a while, but I'm sure there is a better way to learn.

So, how did you get good at cooking?

Are there books that helped you become a better cook? Are there specific recipes that you learned and mastered?

Thanks!

I've just started selling meat pies to restaurants and farm shops and am having trouble getting my head around how to avoid cooking the filling three times.

I obviously cook the meat filling first off, cool it down to put it in the pastry and then bake it again to cook the pastry.

The aim is to then let people reheat the pie at home but the issue is the filling will then be reheated twice which is no good. I've tried prebaking the pastry and lid but it's not very effective.

How do mass pie producers get around the reheating issue?

I'm an organic farmer looking at launching a weekly meal box from my farm. Five nights worth of meals, fresh vegetables, meat, and ingredients included.

I'm in the research phases and I'd like to know the best format to lay my information out in. How do chefs spreadsheet meals to know how much to order and how much it will cost?

I want to make chili, but I need to tailor the recipe because my wife is allergic to peppers and is extremely sensitive to anything remotely spicy. I'm left scratching my head because I don't understand how these things work. I normally like a good healthy zing, but she can't even stand regular black pepper. I don't want to serve a bland chili, but I haven't the slightest idea how I'm going to come up with an alternative spice mixture.

I want to bake French onion soup, lava cakes, pot pies etc in the oven but I don't have ceramic ramekins. I do have oven-safe glass tupperware containers. Is there a difference between the two of them for performance? Any cook times I should adjust to compensate for different vessels? TIA

Let's keep it short.

Chefs I've worked in one other restaurant besides my current. At that first restaurant, I went from pantry to kitchen manager in charge of orders, menu creation, specials, training, discipline, and a few other things I'm sure I'm missing like keyholder for the store and 60 hour weeks.

I never once took to calling myself a chef I have no formal education for it. I have worked under chefs over the last 8 years (some from Cordon Bleu and Johnson and Wales.) before I was put in charge 2 or 3 years ago.

Now I'm at a new hotel restaurant and it's very much a white cloth affair. I didn't lie on my application in any way but the Exec chef keeps calling me "chef" or making comments that "you're a chef you should know this."

I honestly cannot tell if you means it, as we have had conversations about me stepping up into a sous position after my 90 days probationary period. Or is he being sarcastic... I just want some clarity to see where I stand or if the SOUS carrot being dangled in front of me is just to get a good 90 days out of me.

Hi everyone,

I own a company that produces jam commercially. We've been at it for a few years now and are growing a lot and that of course means I need to figure out how to double my out-put for every batch. Now of course the dream would be to get a steam kettle but at this point in time the kitchen I'm using doesn't have the space or capability for steam kettle. For now I'm just using large stock pots on a 6 burner gas range.

I know other jam producers use few floor unit stock pot ranges (I think they're also called candy burners) one of these is more reasonable with my kitchen set up but then I found out they make Induction stock pot ranges (the floor kind). I've heard nothing but positives about induction cooking and would love to give it a shot for my operation. Unfortunately I don't have 4 thousand in the equipment budget this time of year. So while I'm saving up for one of these.

What would be the best is if I can find a table-top induction unit big enough to fit 40qt stock pot. I knot there are some versions of what I'm looking for like Avantco ICBTM-20 but I'm probably going to need something larger than that. Not sure if they make them as big as I need and not sure where to look...... any help would be greatly appreciated.

TL;DR I make jam commercially and need to figure out how to produce more. My kitchen is very limited on space and a single pot table-top induction big enough for a large stock pot would help. Recommend one please.

I'm working on a low carb recipe that can take the place of loaded baked potato. It uses riced cauliflower, cream cheese, crispy bacon crumbles, sour cream, and a cheese that will thicken it up and replace the butter flavor you would get in a loaded baked potato.

Cheddar works damn good, but it has a strong flavor that takes over so it doesn't really taste like loaded baked potato. Any suggestions for a cheese to try? I could add some actual butter but it adds more liquid while i'm trying to get it to thicken up. Maybe I should try a super mild cheese and add some powdered popcorn butter flavor? What do you guys think?

Hi guys,

I have a condition that doesn't allow me to eat (to name a few): Tomatoes, avocados, soy, any citrus produce/products, any fermented products (Vinegar, soy, wine), also anything spicy or soy based :(. This development happened a couple years ago, and I am struggling. Any help on making a tasty salad with so many limitations? This is not by choice, I am Mediterranean, I love all my restrictions :'( but I am unable to function if I eat some of the foods on the list.

Please help :(

I'm looking for lunch or early dinner in Raleigh. It's my first time eating out of state in the eight years I've been in the kitchen. Any good places that you might say is boh must.