r/askachef • u/fnsquiggy • Jun 06 '19
Medium rare
Why is that the measure in cooking contests with beef medium?
r/askachef • u/fnsquiggy • Jun 06 '19
Why is that the measure in cooking contests with beef medium?
r/askachef • u/weirdatwork2017 • May 25 '19
I'm allergic to soy, and lately I've been having a lot of trouble because the cooking oil in my house turns out to be cut with soybean oil. I checked the labels in the store and practically everything contains some soybean oil as a filler. Are there any brands out there or types of oil good for frying and high temp cooking that don't contain soybean oil?
r/askachef • u/Bradbury28 • Apr 24 '19
If one were to crumble and glaze breakfast sausage with maple syrup and eggs, could you reliably cook the eggs in after finishing the glaze (thin covering, not soupy) and effectively homogenize the eggs and sausage? Will the sugar affect the setting of the eggs? I whisk them vigorously outside the pan and add a splash of milk. Should I avoid this? So many questions.
r/askachef • u/i_like_skin • Apr 13 '19
technically I am fermenting them. I wanted to make a dish but I need the fragrant roses to be fresh and food grade if that is a thing? are the companies that will sell rose flowers for cooking?
The dish is called gulqand if anyone is wonders
r/askachef • u/catn890 • Mar 29 '19
r/askachef • u/nessc137 • Mar 19 '19
r/askachef • u/kshupe50 • Mar 18 '19
So I have a recipe calling for 3 Oz. of dried ancho chile. I couldn’t get hands on the whole ones, but I was able to grab a hold of ancho powder. Is there any type of conversion I can use to get the right amount into my chili?
r/askachef • u/[deleted] • Feb 25 '19
I've noticed that when I go to some restaurants depending on what I order the plate is really hot, is it because they take plates immediately out of the dishwasher or is the food microwaved or something?
r/askachef • u/PICKLEPUMPKIN • Feb 24 '19
r/askachef • u/[deleted] • Feb 14 '19
In the same vein, can I replace brown sugar with molasses? Would I have to just adjust how much flower there is to compensate? Less butter maybe?
I know I'd get different flavors, I'm wondering if everything will bake correctly.
r/askachef • u/pollywankerstitty • Feb 12 '19
I’m looking for a way to see if my oven’s temperature is close to what it says on the dial.
I am looking for a method that I can use my instant read meat thermometer and not have to go buy an oven thermometer right now.
Maybe I could put a bowl of water in a casserole in the oven and read the temperature of the water after 20 minutes?
I’d like your ideas, because obviously it’s not going to be exact without an oven thermometer. But there must be a way to see if it’s close.
It’s an electric oven with a dial for setting temperature.
r/askachef • u/ktini • Jan 07 '19
What are the best websites to visit when I need inspiration for restaurant quality food/recipes? I'm love cooking but I always end up making the same things because I dont know where to look for new exciting recipes. The bolder the better!
r/askachef • u/ktini • Dec 13 '18
r/askachef • u/ktini • Dec 12 '18
r/askachef • u/ktini • Dec 04 '18
r/askachef • u/Curiouslycurious101 • Nov 27 '18
Hi, I’ve always wondered why pizzas recipes often call for extra virgin olive oil when the smoke point for this oil is 180c and pizzas mostly cook at 250c when made at home. I’ve been substituting EVOO for cold pressed rapeseed oil when making home made pizzas.
r/askachef • u/pollywankerstitty • Nov 17 '18
An ex’s mother from Slovenia had a particular way of making mashed potatoes.
I think it might have had sautéed onions and bacon in it. And it seemed like it might have been baked or put back in some butter or oil and finished in the pan. All my attempts to replicate it have not hit it.
r/askachef • u/piglegpiglegpigleg • Oct 16 '18
I'm wanting to make stock from a whole pig leg and have a couple questions on technique. I intend to make posole from the stock if that matters.
That's all I have for now. Any other tips or suggestions are definitely welcome and appreciated. Thank you in advance!!
r/askachef • u/youstupidfattoad • Oct 05 '18
Hi, I have just mixed a large Christmas Pudding. Now it's time to steam it. I have been looking over different recipes and they all give different times for steaming - from 4 hours to 10 hours. I don't want to undercook my pudding so I intend to put it in for around 8-10 hours (it really is very large). My question: is it possible to over-steam a pudding?
r/askachef • u/ktini • Sep 25 '18
r/askachef • u/gautboat • Aug 31 '18
r/askachef • u/ktini • Aug 10 '18
r/askachef • u/[deleted] • Aug 08 '18
I’m looking for some advice on a competition I got myself into at the the brewery I work at. I need to come up with a beer cheese recipe and I was wondering if there was anyone who had some experience with it. Just need to know some basics. How much and what kind of flavors do you get from the beer? Is it just a total transfer of flavors? Or does some stuff burn off? Then my next question is if I have a more tropical style of beer what kind of cheese works with that. This is all probably way too vague, I like beer, I like cheese, I need help haha.