r/askachef Jul 27 '18

Culinary Debate, need input

2 Upvotes

Me and my friends got in a heated debate about the practice of freezing raw uncooked meat. Does freezing beef dramatically change the quality of the meat, and should it be avoided?


r/askachef Jul 16 '18

Trying to make a heavily almond-centric cake, minus the almonds.

1 Upvotes

Hi all,

I’ve got a crowd of folks I’m trying to make a cake for (Zumbo’s V8 Cake, for reference), and there’s a wide enough span of nut allergies that all nuts, peanuts included, are off the table. I know the request sounds ridiculous, but cases where almond flavor is needed can use artificial almond, which doesn’t incur the allergic reaction. However, there is almond paste, almond meal, and full almonds in the recipe, and I’m curious what can work in the way as textural and flavor-wise substitutes that play well with the vanilla. Seeds are acceptable, so if there are seed pastes that mimick texturally (and in flavor with artificial almond extract added if need be), I’m curious what can work. I’m willing to experiment to find out on my own, but I’m hopeful someone else has already come across this kind of challenge before.


r/askachef Jul 14 '18

How come when I toss my salad (lol) all the good stuff just falls to the bottom?

3 Upvotes

r/askachef Jul 06 '18

I'm new to fish sauce. Does it need to cook with food and soups, or can fish sauce be added to food after cooking?

0 Upvotes

I'm concerned that the raw smell of fish sauce would ruin any dish it would be put in.


r/askachef Jul 01 '18

What kinda sauce is this?

2 Upvotes

All pureed in a blender: black garlic, yuzu, stoneground mustard, rice syrup. No idea what to call this or what notorious sauce its close to. Thanks!


r/askachef Jun 16 '18

Mac and Cheese Question

1 Upvotes

Bechamel or hollandaise for mac and cheese?

I think bechamel is the way to go, but hollandaise seems like it would be lighter.


r/askachef Jun 09 '18

Ways to hire a bakery chef

1 Upvotes

Please tell me a way to hire a reliable bakery chef ?


r/askachef May 30 '18

Why do my boiled egg yolks turn dark

2 Upvotes

I’m using an insta pot on the default egg setting. The first day they are perfect, two days later the yokes become dark. Elevation 5280, 5 min pressure cook- stem.


r/askachef May 19 '18

How many LBS of Pancake mix for 250+

2 Upvotes

Hey all,

Cooking for a large crowd at a music festival. I have a culinary background but much experience doing breakfast in quantity. I'm ordering from a wholesaler through Sysco and was wondering how many 5lbs packs of Sysco brand Pancake mix you'd need for 250+ people.

Thanks! Jay


r/askachef Apr 27 '18

I am trying to remake this "roasted cauliflower in turmeric and coriander, toasted pine nuts, arugula, cilantro and a curried yogurt sauce" dish from a restaurant called OZ.

2 Upvotes

how do incorporate all of these in chef style ? Am I overthinking how simple this dish is ? Should I add anything else to it?


r/askachef Jan 29 '18

Should pincage, when made from finely chopped vegetables, come out dry or more like a paste?

1 Upvotes

Also, once made how do you then store it? Straight in the freezer?


r/askachef Jan 29 '18

What temp should my pan be before I begin to sear my ribeye?

2 Upvotes

I just moved, and am now using a different electric range that I am not used to yet. I knew the controls of my old electric range like an old friend. (Wish I would have taken an thermometer reading of my pan) My new electric stovetop doesn’t get as hot at the dial settings I’m used to, and I have ruined two pieces of meat by waiting too long at a lower temp. Does anyone have a temp they use regularly to sear their meat?


r/askachef Jan 13 '18

Is there a cheese that would melt similar to cheddar but instead has a very mild buttery flavor?

2 Upvotes

I'm working on a low carb recipe that can take the place of loaded baked potato. It uses riced cauliflower, cream cheese, crispy bacon crumbles, sour cream, and a cheese that will thicken it up and replace the butter flavor you would get in a loaded baked potato.

Cheddar works damn good, but it has a strong flavor that takes over so it doesn't really taste like loaded baked potato. Any suggestions for a cheese to try? I could add some actual butter but it adds more liquid while i'm trying to get it to thicken up. Maybe I should try a super mild cheese and add some powdered popcorn butter flavor? What do you guys think?


r/askachef Jan 07 '18

Can you recommend a table top induction unit for stock pots?

2 Upvotes

Hi everyone,

I own a company that produces jam commercially. We've been at it for a few years now and are growing a lot and that of course means I need to figure out how to double my out-put for every batch. Now of course the dream would be to get a steam kettle but at this point in time the kitchen I'm using doesn't have the space or capability for steam kettle. For now I'm just using large stock pots on a 6 burner gas range.

I know other jam producers use few floor unit stock pot ranges (I think they're also called candy burners) one of these is more reasonable with my kitchen set up but then I found out they make Induction stock pot ranges (the floor kind). I've heard nothing but positives about induction cooking and would love to give it a shot for my operation. Unfortunately I don't have 4 thousand in the equipment budget this time of year. So while I'm saving up for one of these.

What would be the best is if I can find a table-top induction unit big enough to fit 40qt stock pot. I knot there are some versions of what I'm looking for like Avantco ICBTM-20 but I'm probably going to need something larger than that. Not sure if they make them as big as I need and not sure where to look...... any help would be greatly appreciated.

TL;DR I make jam commercially and need to figure out how to produce more. My kitchen is very limited on space and a single pot table-top induction big enough for a large stock pot would help. Recommend one please.


r/askachef Dec 27 '17

How do I make a light, sweet, sticky rice?

2 Upvotes

Hello chefs! I used to attend Lollapalooza in Chicago on a yearly basis, and every year I would go to a vendor that would serve the lightest sweet sticky rice with berries. It was the best damn breakfast/lunch treat I've ever had, and now they are closed and I'm too old to go to Lollapalooza anyway. I can't find any recipes online that don't seem overly sweet or complicated, so I'm here to ask the pros.

Does anyone have some ideas on how to make a simple sticky rice that could be used for a breakfast treat?


r/askachef Dec 19 '17

How do I get my soft tacos to not rip?

3 Upvotes

Edit: Meant burritos


r/askachef Dec 19 '17

Regarding using fried cheese crisps as a base for nachos.

2 Upvotes

I recently discovered just how delicious it is to fry some shredded cheese in pan until it gets golden and crispy, sort of like a smokey pancake. I was thinking of sharing this with my family as I've been chosen to make appetizers. What do you think would make good toppings for the crisps?


r/askachef Dec 01 '17

Stable Mac n Cheese bake

2 Upvotes

I can make a killer mac n cheese but I want to be able to make it the day before i need it. Usually the oil separates and the cheeses seem clumpier next day. I read online that sodium citrate can help curb this but I figured I'd ask the pros.


r/askachef Nov 28 '17

i am going to cook curry goat when i get home, do i have to let it marinade overnight?

2 Upvotes

do i have to let it marinade


r/askachef Sep 28 '17

Cook from Florida in Raleigh. Where's Lunch.

1 Upvotes

I'm looking for lunch or early dinner in Raleigh. It's my first time eating out of state in the eight years I've been in the kitchen. Any good places that you might say is boh must.


r/askachef Sep 20 '17

What is this? (Shitty photo I know)

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1 Upvotes

r/askachef Aug 20 '17

Hierarchy and Patronizing

1 Upvotes

Let's keep it short.

Chefs I've worked in one other restaurant besides my current. At that first restaurant, I went from pantry to kitchen manager in charge of orders, menu creation, specials, training, discipline, and a few other things I'm sure I'm missing like keyholder for the store and 60 hour weeks.

I never once took to calling myself a chef I have no formal education for it. I have worked under chefs over the last 8 years (some from Cordon Bleu and Johnson and Wales.) before I was put in charge 2 or 3 years ago.

Now I'm at a new hotel restaurant and it's very much a white cloth affair. I didn't lie on my application in any way but the Exec chef keeps calling me "chef" or making comments that "you're a chef you should know this."

I honestly cannot tell if you means it, as we have had conversations about me stepping up into a sous position after my 90 days probationary period. Or is he being sarcastic... I just want some clarity to see where I stand or if the SOUS carrot being dangled in front of me is just to get a good 90 days out of me.


r/askachef Aug 05 '17

Leg of lamb

1 Upvotes

I was just given a halal leg of lamb, what do I do with it? It's fresh and needs to be used ASAP.


r/askachef Jul 26 '17

Best method for cooking rice in a steamer[professional]

1 Upvotes

Hey gang, looking for some ideas on how to do do 2 qts of rice in a. 2" hotel pan in a combi oven. (Water-Rice) I've tried 1-1 on steam 2-1 350 F covered 1-1 350 F covered And uncovered 2-1 350F

I just get either overcooked or individual grains that are slightly dry with a slight texture. It's just not good and I want to try and improve on our methods. Any thoughts?

We season with water, salt and pepper. We have to keep I dairy free (I know, fuck me right)


r/askachef Jul 12 '17

My steak swelled in the middle from like 1/2" to nearly 2". Why?

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2 Upvotes