When letting pizza dough cold ferment for a few days in the fridge, is it best to put it in there after first letting the dough rise? Or should the dough go directly into the fridge after being mixed and then take out after a few days to rise before baking? ALSO, at what point should I make it into balls? Some people do it before rising and some after. Does it matter? Will balling it after rising push too much gas out? Can’t find a clear answer on the best order to do all this! Rise-ball-ferment? Ball-ferment-rise? Ferment-ball-rise? HELP!

I've had my Chinese parents over at my place during the shelter in place order recently and they always talk about how Westerners are dumb for liking crusty bread since it's hard on the teeth and tears up the palate. I've grown up most of my life in America and never really gave it much thought. Why does the West like crusty bread so much?

My wife's grandpa recently died, and her grandma gave me a recipe card for her favorite dish that he made (learned it while in the peace corps, over In Egypt). Unfortunately, the card has all the ingredients on it, but no instructions OK how to cook it.

I know he sliced it into bite sized pieces, and then baked it (after marinating over night), but no idea the temp, or how long.

While she's at work, I've been making this dish repeatedly to try to get it down right, so I can surprise her and grandma, but the chicken ends up being dry by the time I get the outside to the firmer texture I'm looking for.

I'm wondering, am I just cooking at too low of a heat?

Edit: Meant burritos

This is my first time trying parsnips it’s not readil available at my grocer so I finally found they stocked some this week. What recipes suggestions do you have or cuisines it’s good to have in? If you have any suggestions for use in Japanese or french cuisine id really appreciate it!

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

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'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?

tl;dr Butter is supposedly king when you cook steak, but for me, oil seems to work better, and I just add butter at the end. Am I missing something?

More: I've noticed that recipes and video tutorials about cooking steak in a pan at home very commonly call for butter (surprise!), especially the technique of spooning butter over the meat repeatedly to develop a nice flavorful crust.

However, I find I like the flavor better if I cook the steak in a high-temperature oil like grapeseed oil and then only melt butter over the steak after it's finished cooking, right before I serve it.

When I cook the steak in butter, the butter seems to brown or develop an overly rich flavor that doesn't work for me.

Perhaps I'm using the wrong technique, or the fact that I'm using a non-stick pan instead of a cast iron pan has something to do with it? I'd be grateful for any advice from all the experts out there.

I went into my local grocery and tried to buy some good ribeyes to thinly slice for homemade Philly Cheesesteaks. Got all the stuff. American, Provolone, and I’m even going to make some homemade Whiz. When asking questions about the knives they use the manager started becoming insistent that I have them thinly slice my ribeye. I was hesitant and he started saying “paper thin” and all this so I caved. About 5 minutes later the poor boy stuck in the middle came out with 5 lbs of half inch think ribeyes, giving me a apologetic look.

What do I do with these things? I’m not going to try to slice it thinner because that will be too difficult. I only only know how to prepare a steak over a inch thick. Any tips on storage, preparation and cooking appreciated.

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.

Found it hiding in the freezer— does contain dairy and seems to be ok(no ice crystals in it or anything) wondering if it’d be safe to use this year?

Thanks!

Hello chefs,

I have wondered for a long time the purpose of the celery in any recipe. It doesn't taste anything, has no nutritional value, and is pretty expensive these days. Is there a real reason to purchase it?

Thanks!

FYI, we are potheads so anything goes!

Its a Lunch.

Four of us.

Though i would do a nice Carrot Soup and a Succotash?( of Apples and Pomegranate) with a Drizzle of Balsamic Burre Noir and some Sage Focaccia on the side

can i call it a succotash and treat it like one or is there another way to go about it..maybe a chutney?

Thoughts?

Thanks in advance

Okay so I'm new to the chutney train and I made my first attempt today (it turned out okay). I'm wondering if there would be a benefit to caramelising the onions before adding them to the apples? Or will the caramelisation they go through with the apples be enough?

I'm allergic to soy, and lately I've been having a lot of trouble because the cooking oil in my house turns out to be cut with soybean oil. I checked the labels in the store and practically everything contains some soybean oil as a filler. Are there any brands out there or types of oil good for frying and high temp cooking that don't contain soybean oil?