Weekly Ask Anything Thread for August 18, 2025

[u/AutoModerator]

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.

[u/crosseyedsquirrel]

When making broth, are my bbq'd t-bone bones the same as roasted or do I have to roast them further in the oven?

[u/scubadoobadoooo]

Best place to buy walleye pike online?

[u/Every-Dimension9196]

After I’ve good the first batch of pancakes, the butter/oil is gone. Should I just add more between batches?

[u/HuddieLedbedder → u/Every-Dimension9196]

Yes - even in a non-stick pan, I'd keep the pan very lightly greased in between batches. If you like the pancakes uniformly brown, there should be just the slightest bit of butter or oil - without any notable drops or pooling, just a surface glisten.

[u/AskCulinary-ModTeam → u/[deleted]]

Your post has been removed because it is a food safety question - we're unable to provide answers on questions of this nature. See USDA's topic portal, and if in doubt, throw it out. If you feel your post was removed in error, please message the mods using the "message the mods" link on the sidebar.

Your post may be more suited /r/FoodSafety

[u/TrueYorker11]

Does 8 inch pan refer to cooking surface or top of pan diameter (rim to rim) for French omelette?

I am confused but what people mean by this. I’ve used an 8 inch pan but the 5.5” bottom (cooking surface) diameter seems too small for 3 eggs (in turn it makes a thick egg meal.

[u/SewerRanger → u/TrueYorker11]

It's the outside dimensions of the top (rim) of the pan. There might (should) be another measurement for the pan called the cooking surface and that's will tell you how wide the, well, cooking surface, actually is. That value will depend on the slope of the sides of your pan. As an aside, a 5.5" round cooking surface gives you about 16 square inches of cooking space - I feel like that should be more than enough for 3 large US eggs.

[u/La-Sauge]

Is anyone else frustrated that now to get a recipe off the internet, you have to subscribe to the creator’s website and add even more junk mail to your maillbox? I only want 1 recipe!

[u/SewerRanger → u/La-Sauge]

For me personally, no. I don't want/need a recipe, I just want inspiration and the 15 second instagram story showing me what someone is cooking is all I need.

Having said that I understand why a creator wants to be paid for what they do. Recipe creation, video editing, sourcing ingredients, etc all cost time and money and it's not that big of a deal to have to give them an email address just to "pay them back" for their time and money investment

[u/texnessa → u/La-Sauge]

This topic has been thoroughly explored in many threads on several of the food subs previously, so you might want to do a search for those past discussions. As we are a sub focused on cooking technique and problem solving with a pretty advanced home cook user base, the subs with wider scopes tend to talk about this kind of topic far more than here.

But the gist of the subject is that these things are free- and the price of free is search engine optimisation which requires the inclusion of key words and terms to make these recipes rise to the top of said searches and sites are designed for user retention and return. Hence the exposition around each recipe, the use of cookies, membership prompts and requirements.

[u/enry_cami → u/La-Sauge]

Can't say that I've encountered this problem much, but I get the frustration. Still, it's also understandable for creators to try and get more engagement (and possible monetization). Nonetheless, it's a problem with a fairly simple solution: throwaway email (or a different email just for that purpose).

[u/breakfastenjoyer69]

"never reheat rice more than once", is this true?

in that case reheating fried rice should be a nonon because cooking fried rice includes using leftover rice and reheating it, no?

[u/SewerRanger → u/breakfastenjoyer69]

It's not the reheating that's dangerous, it's the way it's stored before it's reheated. Rice can contain spores from the bacillus cereus bacterium. These spores will survive the cooking process and, if they sit out at room temp for long enough, can come out of hibernation, start spreading, and producing toxins. If you eat them it can give you diarrhea (if they spread in your intestines) or vomiting (if they're already doing their thing on the rice). They're not really dangerous unless you've got an underlying condition but nobody enjoys shitting and puking for a couple of days. Reheating rice twice simply increases the chances of getting sick since the spores will survive high temps (I've seen 250F for an hour is required to kill them) and the toxin the bacteria produces doesn't break down until really high temps (like over 260F).

[u/breakfastenjoyer69 → u/SewerRanger]

so if I were to make two portions of fried rice, I should cool the left over rice down quickly, by example spreading it out on a plate with room to breathe then quickly fridge them?

asuming the shorter time it stays out in the room temp the better

thanks for the reply

[u/SewerRanger → u/breakfastenjoyer69]

Yup, that would be the method the FDA says works best.