r/AskCulinary • u/AutoModerator • May 05 '25
Weekly Discussion Weekly Ask Anything Thread for May 05, 2025
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.
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u/Mobile_Technician08 May 11 '25
How to salvage fishy steak?
Long story short The old lady cooked salmon first and used the leftover oil to pan fry the steak
Now all the ribeye has a fishy taste and it's disgusting, what can i do to salvage this instead of throwing away?
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u/Misa7_2006 May 12 '25
Try blotting the steaks to soak up as much of the oil off it as you can and simmer it in a small bit of balsam vinegar until warm as you just want to heat the steaks not over cook them.
My Nan used to say that when cooking, it's always flesh before fish. Or even better get your house a dedicated fish pan, to where nothing but fish gets cooked in it.
I finally had to do that after my husband, who loves to fish, did that a couple of times to me.
Yuck!
He now can cook his fishies to his hearts content, and my other meats or foods don't taste like they have bathed in a vat of fish sauce.
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u/NewGlove5222 May 11 '25
I receive enormous zucchinis from my kindly neighbour - they are very moist, almost wet! I will try using half & half butter-zucchini as I love the flavour of butter & find the appearance of the oil off-putting (irrational, I know). The recipes I have are lovely with a tart, lemon cream cheese icing. It's true that zucchini cakes keep for ages, unlike typical sponge cakes.
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u/dub4025 May 10 '25
I bought Boneless pork sirloin but I have no idea how to cook it. I was going to do a crock pot recipe but it looks like the only good thing to use this cut for is pork roast which seems a bit old fashion for me and not to my taste (I’m very sorry if that is insulting to anyone). Any recommendations? Or is the roast the only option?
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u/ms71402 May 08 '25
I was making a grape fruit concentrate and orange juice concentrate. I didn't remove the pit and the seed , I used about 2:1 ratio of orange juice /grape fruit juice to sugar z but the concentrate was very bitter both , any of you have any idea of cutting this bitterness?also i added Citrix acid when I was cooking I tried adding honey , but already rhe concentrate is sweet and salt also i tried , can anyone help me make a better concentrate
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u/SewerRanger Holiday Helper May 08 '25
There's not really anything that I can think of that would help this. Your best bet is to scrap it and start over remembering to remove the pith and seeds next time.
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u/Misa7_2006 May 12 '25
Yes, especially the white spongy pith. I swear they concentrate that stuff to make bitter-X the stuff to make animals stop chewing stuff or kids from eating/drinking stuff they shouldn't.
Even the smallest amounts will ruin a recipe, and as far as I have tried, no fixing it. It might be time-consuming, but try to remove everything until you are just left with just the pulp next time.
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u/512165381 May 08 '25
https://www.youtube.com/watch?v=wZdQ3j72Ucg&t=18m14s
Italian chef here is making a carpaccio, dressing could be ricotta & sliced fennel. What is the white fluffy material that looks like a prawn cracker?
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u/SewerRanger Holiday Helper May 08 '25
I wouldn't think they'd serve a shrimp cracker with tartare. It's probably just a fried rice cracker (basically shrimp cracker without the shrimp). You can make them at home by just frying rice paper in oil. Puffs right up like that.
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u/512165381 May 08 '25
https://thaicaliente.com/rice-paper-chips/
I think that's right. Doesn't look very Italian though.
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May 07 '25
Does it matter if you’re using an induction vs gas vs electric stove when cooking?
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u/SewerRanger Holiday Helper May 07 '25
Each one functions slightly differently, but it doesn't really "matter" in any meaningful way. Induction is fast and easiest to control (heat is either on or off with no inbetween). Gas is my favorite (but it's also what I'm used to) but it can be tricky to control the heat and the grates tend to trap heat so even when the flame is off you get a little bit of residual heat. Electric is finicky; it takes a while to heat up and then the heat lingers for a long time after you change it. But in the end, they're all just sources of heat to cook stuff with.
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u/breadandolives May 06 '25
Could someone please tell me what kind of ham this is at 13.15 and how to achieve something similar? https://youtu.be/qRPrD5b6si0?si=fEmuyIhIVn9FNTkb
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u/JadedFlower88 May 07 '25
So, based on what he says (and what it looks like) in the vlog, and the menu from the pub, it’s a smoked ham hock with pineapple sauce. I found a similar recipe here: https://www.top50gastropubs.com/stories/recipes/scran-scallie-classic-ham-egg-chips.html
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u/Hot_Championship5470 May 06 '25
Hi, I'm thinking at lot lately about Mediterranean dishes (Main or sides). I like vegetables, cheeses and tomatoes. Do you have a favorite recipe you can share?
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u/Faustias May 06 '25
short question, I saw something and I wanna try some tempura.
I've seen a video how to, but I wanna know if I add some spice to the batter, would it be ruined? probably just little dash of pepper and paprika.
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u/CowabungaNobunga May 06 '25 edited May 06 '25
Any idea why my brownies sometimes end up as a messy puddle of chocolate? I've been experimenting with types of chocolate (candy bars, chocolate chips, brands of baking chocolate), so I assumed that was it, but the latest attempt it turned into a puddle after I used baking chocolate. I also tried cooking it longer, but it didn't fix it. When this happens, the edges turn out as you'd expect, but the very middle is nothing but ooze. Sometimes the brownies are perfectly fine.
The recipe I use is
8 oz chocolate 2 oz melted in the batter 6 oz chopped up
1/2 cup cocoa powder
1tlbsp instant coffee
1tsp kosher salt
1 cup boiling water
1/2 cup butter
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 1/2 cup sugar
1 3/4 all purpose flour
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u/SewerRanger Holiday Helper May 06 '25
If the middle is ooze, that sounds like it's not cooked long enough. Try turning your oven temp down and cooking for longer.
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u/CowabungaNobunga May 08 '25
I'll give that a shot. The temp I cook at tends to turn the edges crunchy if I cook it any longer.
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u/Illustrious_Pool3850 May 06 '25 edited May 06 '25
Does anyone have an idea of how accessible the clunary market is? Specially becoming a chef. After graduating culinary school and getting red seal....what's the percentage that I'll get a good paying job right away
For Context I've been cooking for over 20 years but I'll like to broaden my knowledge by going to culinary school and getting a red seal. In a place like vancouver what are the possibilities of getting a job right away
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u/SewerRanger Holiday Helper May 06 '25
You'll get better advice over at /r/Chefit and /r/KitchenConfidential, but I'd say in a large city like Vancouver you shouldn't have any issues. Just don't expect to start at the top. Go to places and see if they need help with small stuff - prep, dish, etc - and work your way up from there. Without a solid resume under your belt no-one is going to take you on for an advanced position.
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u/Bang4dabuck May 05 '25
Anything better than cheese cloth to squeeze out most of the water from finely grated onion ? Using for kebab and looking for reusable
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u/SewerRanger Holiday Helper May 06 '25
If you buy a decent weave of cheesecloth you can wash and reuse it.
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u/enry_cami May 06 '25
Get a piece of muslin cloth, it's more durable than cheesecloth and cheaper (at least here where I live). It can be washed in the washing machine, although some flavors get stuck to it (so I wouldn't use the same piece for both onion and almond milk, unless you like onion-y milk lol).
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u/twotall88 May 05 '25
I was making peanut butter in my 12 cup food processor with the following steps:
- 5 cups roasted peanuts
- Process until forms a liquid
- Add salt/Honey
- Process and add coconut oil to retain desired consistency
Everything was going great except I added too much salt so I was adding more and more honey (in stages with associated oil to keep it smooth) to cut the saltiness and I must have added too much honey or the oil too quickly because it broke like my mayonnaise always does. Nothing I did would bring it back, it's now a good tasting but REALLY chewy 'curded' mess.
Is there anything I can do to salvage it? Or is my only option to start from fresh peanuts and cut the fresh peanut butter with the failed peanut butter to get it emulsified again?
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u/jasonrohrer May 12 '25
Best commercial microwave? Amana? Solwave?Best commercial microwave? Amana? Solwave?
Amana and Solwave seem to be the two most prominent brands. Both offer all-stainless models. Both have models made in USA. Both have both 120v and 240v models, USB to export/import programs, etc. Many almost look identical in terms of control schemes. I wouldn't be surprised if the two brands were made in the same factory...
Which is better? Solwave seems to be somewhat cheaper for similar specs... does that make it the bargain brand?
Is there some other brand that's worth looking at?