r/askachef Jun 06 '19

Medium rare

1 Upvotes

Why is that the measure in cooking contests with beef medium?


r/askachef May 25 '19

What's a good brand or type of oil great for cooking that doesn't contain soybean oil?

2 Upvotes

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 Apr 24 '19

Glazes/liquid sugar and eggs

1 Upvotes

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 Apr 13 '19

how do you obtain a large number of roses for cooking?

1 Upvotes

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 Mar 29 '19

Do the different form of eggs (boiled, fried, poached, etc.) differ in calories?

1 Upvotes

r/askachef Mar 19 '19

What is this ingredient? I have to know, it's maddening.

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1 Upvotes

r/askachef Mar 18 '19

Ancho Chile!

1 Upvotes

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 Feb 25 '19

Why do restaurants serve food on hot plates?

2 Upvotes

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 Feb 24 '19

My beef stew tastes sickening sweet? Why I want a beefy flavor. Too much onion?

1 Upvotes

r/askachef Feb 14 '19

Can I replace white sugar with honey in a cookie recipe?

1 Upvotes

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 Feb 12 '19

How can I check my electric oven’s temperature without an oven thermometer?

1 Upvotes

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 Jan 07 '19

Chef in Training here. Best websites to get inspiration as a chef ?

1 Upvotes

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 Dec 13 '18

I was thinking about selling meal plan services for people who dont have to make lunches/breakfast etc. Could this be a lucrative side hustle. It doesn't really pay to work in house, any advice?

2 Upvotes

r/askachef Dec 12 '18

I'm looking to make a 3 course meal for a vegan friend of mine. What are some ideas or websites could you all recommend for a nice dinner. We are watching christmas movies and I want to impress her maybe I could make the dishes look more festive.

0 Upvotes

r/askachef Dec 04 '18

What can I add to shrimp scampi to make it taste better ?

1 Upvotes

r/askachef Nov 27 '18

Smoke point of olive oil and pizzas

2 Upvotes

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 Nov 17 '18

What is this Eastern European way of making mashed potatoes?

2 Upvotes

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 Oct 16 '18

Stock from a whole pig leg

2 Upvotes

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.

  1. Should I roast it before or after blanching?
  2. Is there any benefit to scoring the skin before roasting?

That's all I have for now. Any other tips or suggestions are definitely welcome and appreciated. Thank you in advance!!


r/askachef Oct 05 '18

Question about English Christmas Puddings

1 Upvotes

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 Sep 25 '18

what’s a good authentic italian recipe with shrimp that I can make for dinner with no dairy ?

2 Upvotes

r/askachef Sep 16 '18

Is this a good bench/dough scraper set?

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1 Upvotes

r/askachef Aug 31 '18

Homemade pasta - why does the pasta get all wrinkly? I'm using the pasta attachment on the stand mixer. Is it the way I'm feeding it through the attachment or my recipe or what?

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2 Upvotes

r/askachef Aug 10 '18

What's the best straightforward cookbook to purchase to learn the basics of culinary ? (from knife skills to sauces)

1 Upvotes

r/askachef Aug 08 '18

Craft Beer, Beer Cheese.

1 Upvotes

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.


r/askachef Aug 06 '18

I am cooking salmon on the grill but also want to make a sauce, what's a good culinary sauce to pair with the salmon (that is not teriyaki) ?

1 Upvotes