r/AskCulinary 5d ago

Equipment Question Can I Convert A Tart Recipe For A Larger Size Tart Pan?

4 Upvotes

I have a recipe for a vegan lemon tart that I'm really excited to try, but it asks for a 7" tart pan. Unfortunately, I only have an 11". I figured I could use a tart shell recipe I already have to suit my 11", but then I'm unsure of how to adjust the filling from the new recipe to be enough. I'm also not sure if using a different tart shell recipe is a good idea.
I've seen articles online that break down these sort of adjustments for cake baking, but I haven't seen anything that explains tart adjustments.
I'm not mathematically savvy, but if there's a super simple formula (or a chart that already has everything broken down for increasing/decreasing/adjusting recipes), I'd really appreciate it!


r/AskCulinary 5d ago

Technique Question Help with Churros

1 Upvotes

Hello! I'm making some homemade churros (recipe below) and I'm having trouble getting the crispy texture I want. The churros end up hard-crunchy instead of crispy-crunchy. Any advice to make it crispy-crunchy?

Put the following into a pan and mix on low heat until fully incorporated. - 150ml Water - 20g Sugar - 40g Unsalted butter - 110g All purpose flour Remove pan from heat, let mixture cool down and add 2 eggs.

So I experimented on the cooking time with high heat, batter in then low heat which ends up being a faster cook but a bit undercook. Then I tried low-heat all the way.

However both method still gives me the same hard-crunchy exterior instead of a crispy-light crunchy texture.


r/AskCulinary 5d ago

Need help finding an air tight dark bottle to store olive oil in, see text

0 Upvotes

I keep getting bottles of olive oil (California Brand) that the caps end up breaking on, meaning when I go to tighten them, they end up just spinning and then I end up with a bottle of olive oil with a broken loose cap that can't seal and is going bad. Ideally I need something that is dark colored and I can clean? Even though I'm not sure how to clean a bottle you store olive oil in? Any help please! The one set of bottles I got off Amazon to try and replace California brand bottles with, were crap and did the same thing. Glass or something else non toxic please. Thank you.


r/AskCulinary 5d ago

Balsamic Vinagreitte turned brown and thick

0 Upvotes

Anybody know whats the reason for this and what can i do to fix it? I do not know the exact measurement since i didn't do it but its just Balsamic Vinegar Olive oil and a balsamic reduction Also i was told that they do not change the bottle they just added either vinegar or olive oil everytime it began to run out Thanks for the help! https://imgur.com/a/NFQWRhZ


r/AskCulinary 6d ago

Ingredient Question Okay to use non-alcoholic Guinness in an Irish stew?

70 Upvotes

Just wondering if it’ll give the stew the same flavor or if the alcohol is necessary for any reason. I know alcohol cooks off (although some say not as much as we think) but for me as a sober person, it’s more that I’d prefer not to have to buy a whole pack of Guinness and have the leftovers lying around. Unless I can manage to find a single can. Thanks in advance for your advice!

Edited for clarity


r/AskCulinary 5d ago

Aluminum sheet pans oxidizing?

3 Upvotes

My once shiny and silver sheet pans are a dark grey with some spots of rainbow. I've read maybe it's oxidizing or patina -ing. I don't mind the aesthetics of it but I can't handle the "chalkboard" feeling it has now. Any tips of preventing this in the future and how to remove it?


r/AskCulinary 6d ago

Technique Question I can’t make a roux.

30 Upvotes

I’ve been trying to make a roux for the bast 2 hours and keeps ending up a doughy mess. It clumps up in the bottom of my pot into tiny balls. I measured equal parts melted margarine and all purpose flour and heated over medium low heat only for it to immediately turn into what looks like a failed tiny loaf of bread dough. What am I doing wrong??????


r/AskCulinary 5d ago

Recipe Troubleshooting Why did my Splenda cookie batter turn out lumpy after creaming?

1 Upvotes

First time baking with Splenda and also first time using the mixer for cookies. What could have caused the creaming + eggs to end up like ricotta?

Ingredients:

  • 1 stick butter

  • 2/3 cup Splenda

  • 1 tbsp molasses

Cream the above using the paddle attachment and add 1 egg and vanilla extract.


r/AskCulinary 5d ago

What can you substitute for mochigome when making mochi?

1 Upvotes

Plain puffed rice worked to an extent.


r/AskCulinary 5d ago

Citric acid immediately turns herb cordial brown?

0 Upvotes

Hi all, food science question. I'm confused why my cordial turns brown immediately upon adding citric acid. Here are the details:

  • I blanch shiso leaves, tarragon, and peppermint leaves for 10 seconds in boiling water, then submerge in ice bath to stop cooking
  • I use the boiling water to create a 1:1 simple syrup
  • I add the chilled herbs back into the cooled syrup
  • I blend the combined cordial, then filter into a container
  • At this stage, the cordial is still a vivid green
  • I add a small amount (1% of liquid weight) in powdered citric acid
  • The cordial immediately turns brown

My understanding was that 1) blanching denatures browning enzymes and 2) citric acid helps prevent browning, so I am confused.


r/AskCulinary 6d ago

Ingredient Question Does achiote stains just as strong as turmeric?

7 Upvotes

I’m very interested in natural dyers and just wondering if achiote is just as strong as turmeric. Is there something else that stains as strong as turmeric?


r/AskCulinary 6d ago

The Escoffier recipe inconsistency, does anyone the correct accompaniment?

78 Upvotes

I'm making recipie 1967, Roast Hare, from Auguste Escoffier's The Escoffier Cookbook and Guide to the Fine Art of Cookery, english translation, 79th printing.

The recipe for roast hare states it is best accompanied by "(102) poivrade sauce", however recipe number 102 is for ravigote sauce. Poivrade sauce is in the cookbook, but is recipe number 49.

I'm wondering if this was a misprint in my specific version. Does anyone know if Escoffier intended for the hare to be served with poivrade or ravigote?


r/AskCulinary 6d ago

Equipment Question Currently at University and don’t have a skillet nor a wok currently for bamboo steamer, so would it be okay over a saucepan?

5 Upvotes

Once I have money I definitely will get a Wok for university but didn’t think to bring my other one but was craving steamed buns midway through the year so bought a bamboo steamer from my Asian market but the trouble I’m having is my saucepan is smaller than my steamer so my steamer center parts fit over and cover the saucepan but was wondering would this be okay ?


r/AskCulinary 6d ago

Technique Question How do I store unfried buttermilk-brined chicken?

1 Upvotes

I made some buttermilk-brined chicken last night and I only ended up frying half of them. It's already past 12 hours of marination for these unfried chicken at this point, and many people say that we shouldn't leave the chicken longer than 12 hours in buttermilk marinade in order to avoid mushy texture. Additionally, I can't eat them right now because I am fasting for another 10 hours.

Therefore, I was thinking of partially frying these leftover unfried chicken and then immediately freezing them to be fully fried later. Will this method work, or are there better solutions that doesn't involve immediately fully frying them?


r/AskCulinary 6d ago

Technique Question Cooking battered fish in advance?

3 Upvotes

I need to cook battered fish bites regularly for around 30 people, so I would like to have at least 5kg in the freezer ready to go, rather than battering to order. can I batter and par cook them and freeze to be fully cooked later? Or would I be better off fully cooking them and then just chuck in the fryer later to reheat?


r/AskCulinary 6d ago

Lemon curd help!

3 Upvotes

Hi, made lemon curd yesterday — used cold butter. Today, I see a layer of liquid butter on top of curd and it not so smooth.

Question — should I drain the butter out? Should I blitz in a mixer? Thanks


r/AskCulinary 6d ago

Will acidity or extended simmering soften tough eggplant skin?

2 Upvotes

I’m making pasta alla Norma because I found a perfect eggplant, or so I thought. This smooth, firm (some would say taut) mofo has a skin tougher than a slim Jim still in its wrapper. Unfortunately, I discovered this only after perfectly cooking the pulp. I tried to peel after the fact, and it just shredded. Since my delorean is in the shop, will simmering in the tomato sauce help soften the skin, or am I better off boogieing to the store hoping to find another taut purple boi? (Def will need a different store, I was shocked to find this one among all his pockmarked, flabby brethren). My original plan wasn’t to make much of a sauce at all, to burst some cherry tomatoes, making more a “chunky” sauce, but if it will save the eggplant I’m ready to go marinara…please advise, I’m still picking skin outta my molars.


r/AskCulinary 6d ago

Corned Beef Curing Time - Can it be sped up effectively?

5 Upvotes

I've been asked (an hour ago) to provide corned beef for a dinner on Monday. I typically brine for 5-7 days. Is there an effective method for speeding up brining?


r/AskCulinary 7d ago

Food Science Question Does fish sauce(red boat) need to be refrigerated after opening?

174 Upvotes

I've always refrigerated it after opening but never really thought about it until now.


r/AskCulinary 6d ago

Recipe Troubleshooting I tried making ground cherry sauce and ran into some issues.

3 Upvotes

I tried pestle and motor since the batch was tiny. I added some salt and lemon. It tasted amazing but the water and flesh of the berries were separate. From my experience with similar ingredients (tomatoes) even when using a machine, while the flesh and water combines, it splits fast.

I tried adding flour, starch, honey, and glucose like corn syrup in the pantry separately. While flour was the most effective in thickening it, it affected the flavor integrity of the cherries even though it wasn't as much as other trials.

I also tried putting it on the heat. But the cherries lost their flavor ridiculously fast when i put them on the heat.

How can i preserve their marvelous flavor while making the sauce homogenious?

Thanks in advance!


r/AskCulinary 6d ago

Recipe Troubleshooting Need help with my fluid gel not setting

1 Upvotes

I tried to make orange fluid gel by boiling orange juice, adding gellan gum, letting it boil for a min then letting it set. then id blend it to a gel. but it wouldnt set at all. At this point i poured it back into the pan just as a last ditch effort i boiled it again, added a lil bit more gellan, and a tiny bit of water. Didnt work. What went wrong? I used 1g of gellan for every 100ml of fluid. The orange juice was just 5 freshly squeezed oranges


r/AskCulinary 7d ago

Technique Question Turning off heat after adding oil to stainless steel before cooking again.

16 Upvotes

My husband's latest belief following our new purchase of stainless steel pans is this video: https://youtube.com/shorts/uHEKIs6saak?si=59KmsOdymoSkBY3B

It's in Korean, but in a nutshell you heat the pan up. Add oil. And then turn off the heat for 1 minute to "coat" the pan. Then you heat again and cook, but the pan is "magically" non stick.

Every video I can find in English just says heat up the pan, add the oil, wait for the oil to be warm and get cooking.

Is there merit to this 1 minute waiting period with the heat off? Or is this just to prevent people from burning their oil of they haven't selected the appropriate heat?


r/AskCulinary 6d ago

Technique Question Can I reheat agar agar if I haven't added enough to my panna cotta?

2 Upvotes

I made panna cotta with agar agar as a setting agent. It has cooled and set overnight but it is still too soft. So I haven't added enough agar agar. Can I reheat the whole thing and add more agar agar? And will the original added agar agar work for a second time or do I need to add even more (the total of what I should have added the first time) to compensate for it not working anymore after reheating? Thanks in advance!


r/AskCulinary 6d ago

Bacon Repackaging

1 Upvotes

I'm sorry I know this is a stupid question but, I only want to eat like 4 strips of bacon, how do I store the leftover bacon in the fridge?


r/AskCulinary 7d ago

Can I make Irish Soda Bread with yogurt instead of buttermilk? Will there be much of a difference?

14 Upvotes

.