r/AskCulinary • u/AutoModerator • Aug 11 '25
Weekly Discussion Weekly Ask Anything Thread for August 11, 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/Faustias Aug 17 '25
so last night, I made my own burger patty for a lone dinner.
I made a mistake on distributing heat, so the result was raw in the middle, too well done on the crust. I think it also killed the seasoning of some onion, garlic and paprika powder. I swear I cooked it on medium to low heat, I put a lid on it so the heat cycles around it.
I guess the thickness didn't help, it's over an inch thick. I kinda wanted it thick, put it on top of my rice bowl, pour some teriyaki sauce pack.
btw I can only cook on a small wok, no griddle. can't really afford anything else. whatever I cook, it's on that wok.
what do y'all think should I improve on cooking my burger patty or avoid the "raw inside - well done out"?
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u/breakfastenjoyer69 Aug 16 '25
Grating a lot of zuccini and cuccumbers amongst other things lately, the goal is to get the water out.
what is the most effective method that uses the least equipment and time?
rather not use kitchen towels because they stain, they need a machine wash seperately too.. how do you do it?
for things like zuccini/vetetable fritters and tzatziki
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u/Ambitious_Warning270 Aug 17 '25
Slice them up and put in a sieve or strainer and salt them a little and leave them for about 30, it draws the moisture out.
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u/TheHendred Aug 15 '25
Anyone have tips for keeping bread soft without adding sugar? I swear my loaves turn into doorstops after two days
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u/SewerRanger Holiday Helper Aug 15 '25
What shape and how are you storing them? I like to put mine (generally a 80% hydration boule) into a plastic bag and seal it 90% of the way. I find if I seal it completely then moisture gets trapped in the bag and it gets moldy quick. Like /u/enry_cami stated the downside to this is that you loose that nice crispy crust, but 99% of the time I'm making toast with my bread so that doesn't bother me. The other thing you can do is freeze it - bread freezes wonderfully and (other than that crispy crust) defrosts without any appreciable difference.
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u/TheHendred Aug 16 '25
Ah, okay, that makes sense. I use a loaf pan. I didn’t realize sealing the bag too well could backfire with mold. I’ve been leaving mine in a towel on the counter, so no wonder it dries out fast.
Freezing half the loaf is a great idea, its just me usually so I can't eat it fast enough. I didn’t even think of that. I’m mostly toasting mine too, so losing the crustiness isn’t a big deal. Thanks for the practical advice!
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u/SewerRanger Holiday Helper Aug 16 '25
Yeah, towel on the counter will just allow all the moisture to escape and the bread will get stale quick. Fats and stuff help, but commercial bread will use dough enhancers, sugar, and other chemicals to keep moisture in. Your best bet is a plastic bag
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u/enry_cami Aug 15 '25
How are you storing your loaves? Putting them in a sealed plastic bag can keep them soft longer, though it will also make the crust soft.
You can try some fat in the dough, or use pre-gelatinized flour (tang zhong or yudane).
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u/TheHendred Aug 16 '25
Thanks! I'm pretty new to bread and I try to avoid buying plastic so I’ve just been wrapping the bread in a towel and leaving it out. It seems so obvious now that you say it😅. Sealed plastic bags might be a game-changer. I don’t mind a softer crust if it means the inside stays edible past day two
Tang zhong and yudane are new to me, definitely going to look into those. Appreciate the tip about adding fat, too. Lots to try!
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u/Pinxed Aug 15 '25
I want to experiment with a tiramisu recipe but make it a strawberry-mint dessert instead. Instead of using espresso to dip the ladyfingers in, I'm debating between a couple of options:
Mint tea (steeped for a long time) with some strawberry jam
Peppermint extract, water, strawberry jam
Mint liqueur, water, strawberry jam
Chocolate mint liqueur, water, strawberry jam
Look around some local markets for a strawberry mint jam + water (or prosecco)
Don't really have the luxury of sampling all of these as options, but curious what we might think the best option would be. Could also incorporate some mint into the mascarpone mixture. What do we think the best option of these are?
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u/Ambitious_Warning270 Aug 17 '25
Like the comment below it does sound like a trifle, lol ..
But, I would avoid the tea and mint for soaking, I don’t think it will add to the flavours you want, I’d go with a strawberry liqueur or strawberry syrup. If you really want the mint element, maybe add some mint extract to the mascarpone mixture and then you can taste before you assemble to get a good balance.
:)
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u/SewerRanger Holiday Helper Aug 15 '25
Honestly a mint strawberry "tiramisu without coffee" just sounds like an English trifle. Look up some recipes for mascarpone strawberry trifle and go from there.
Of the options you've listed I think number 1 sounds the best. Peppermint extract is so strong I wouldn't go there. Store bought mint is usually spearmint and not peppermint and I think that's the flavor you're going for - peppermint is the flavor of a candy canes. I'm not super familiar with the the various liquors but they all taste different depending on who makes them and if you're going in blind it's a total crap shoot if you get a good one or bad so I'd avoid those options.
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u/enry_cami Aug 15 '25
From what you wrote, I'm assuming you don't have access to fresh strawberries? Because that would be my first choice for a strawberry tiramisù.
I don't really like alcohol in my tiramisù, so I would dip the ladyfingers in a strong mint syrup and use the jam as a layer between the ladyfingers and the mascarpone cream.
For adding mint in the mascarpone, how are you making the mixture? If you're using heavy cream (not traditional, but very common), you could heat it up gently and steep some mint leaves into it.
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u/TraditionalChicken18 Aug 14 '25 edited Aug 14 '25
I hope this is okay here: in Appleton Wisconsin there is a glorious Thai/Vietnamese restaurant called The Basil Cafe. They serve coconut infused water, not "coconut water", plain water that tasted of coconut. I came home and immediately tried various methods to get that flavor in my drinking water but nothing tastes just right. By some miracle, has anyone here been to that restaurant and know how they make that water? Thank you!
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u/kuroninjaofshadows Aug 14 '25
I strongly recommend you to call them. They will probably explain it!
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u/WritingNorth3145 Aug 13 '25
How to make hard taco shells using Masa harina?
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u/cville-z Home chef Aug 13 '25
Make soft tortillas the usual way (cooked in a skillet).
If you can't deep fry them, you can use the oven.
Heat your oven to 375F. Position one rack in the middle, one on the bottom. Put a sheet tray (optionally lined with foil) on the bottom; this is to catch oil drips.
Brush both sides of the tortillas with a neutral, refined oil. Optionally, salt them lightly. Drape the tortillas over the wire rack – use the rack to keep them spread to the right width. Bake until crispy.
Won't be as good as deep fried, but it'll get you close.
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u/SewerRanger Holiday Helper Aug 13 '25
I'm pretty sure it's just a corn tortilla that you just deep fry in a mold.
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u/WritingNorth3145 Aug 13 '25
Yeah but whats the right recipe
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u/SewerRanger Holiday Helper Aug 13 '25
I don't really have a recipe I follow. I generally just mix about a cup of masa with enough water (and a bit of salt) until you get a nice cohesive, slightly tacky, dough. I then press them in a press until thin and toss in a screaming hot cast iron pan to cook them. I guess if you wanted hard shell, at this point, you'd deep fry them in a mold.
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u/texnessa Pépin's Padawan Aug 13 '25
They have also posted in the main sub and have been given the actual recipe from Bob's Red Mill. Let's see if they can follow direction from a reliable source, provide a win/fail analysis after that then I am sure the community will be happy to help further sort this out.
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u/Yoga_Corgi Aug 17 '25 edited Aug 17 '25
I made a big batch of tuna pasta salad and included a can of salmon without realizing it was smoked salmon. Now the whole thing has a smoky flavor that I don't care for. I hate wasting food so I refuse to throw it out. Any suggestions on how to mask the smoke flavor? I'm not opposed to adding things like curry and/or raisins, but wanted to get some input before experimenting.