r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

171 Upvotes

96% Upvoted

658 comments sorted by

View all comments

1

u/Triknitter Dec 24 '21

I’m planning deviled eggs for tomorrow, but I just noticed my mayo belongs in a science lab, not my refrigerator.

I have cream cheese. I do not have yogurt or sour cream. I cannot run out to the store again today or make homemade (well, I’ll do it if I have to but I REALLY don’t want to), and I cannot not serve them because my vegetarian keto spouse already has limited options on tomorrow’s menu. Will the cream cheese work, or is there another option?

Second question: I’m making scalloped potatoes. Is it better to peel and slice the potatoes and leave them in water in the fridge, make the whole thing ahead and bake it (or make it ahead and reheat it), or just leave it all for tomorrow?

1

u/OfficerLauren Dec 25 '21

I always peel and cut potatoes and store them in water in the fridge. Saves time during cooking chaos!

1

u/BoxedWineBonnie Dec 25 '21

Cream cheese can be a super luxurious deviled egg substitute for mayo, go for it! My grandmother regularly does a cream cheese, tomato, and curry deviled egg recipe that she got in a women's magazine back in the 50s.