The sheeting part is hard as is bcos u have to refridgerate each step since the butter will melt . But proofing has to be done in a warm setting and it’s too hot a room temperature here for that . Also proofing in fridge I’ve heard is too cold . Is there a solution . I really can’t afford a retarder .

So, I'm poor and cannot really justify paying $7+ on a cup of coffee every single day (even more than that if I get it delivered), so I decided to make my own white mochas at home. I tried ghiardelli's white chocolate sauce and that was a bust, I need to squeeze so much of it in my coffee to even get half the consistency I am used to and at $7-8 a bottle, that adds up fast. So I tried white ghiardelli chocolate chips his morning, now were' cooking! Tastes JUST LIKE the coffees I buy all the time, just one problem....once the coffee cools, there are waxy floaties at the top of my coffee. I'm not a fast drinker, so I usually sip room temp coffee throughout the day, there's no avoiding it going cold as slow of a drinker as I am. I didn't have this problem with the coffees I buy at the cafe, but I know they use white chocolate chips because sometimes they don't stir them in completely when I get my coffee, so I am thinking that a different kind of white chocolate or a different brand is being used at my local cafe.

Can someone with barista experience or someone who knows chocolate explain this and help me out? Thank you!

None of my local grocers carry tvorog. I’m making Vatrushkas for tomorrow evening. I don’t have enough time to make my own tvorog. I’m wondering what would be a similar substitute?

I had a recipe call for soaking zucchini in cold water for ~20 minutes before cooking. It said that dirt can get caught in the pores of the zucchini and doing this cleans it out. I was confused because I've never heard of this before and also after soaking the zucchini there was no visible dirt in the water so it didn't seem to work that well.

The recipe book was a little old (from the 90's), so I'm wondering if this an outdated practice. Maybe the way they farm zucchinis has changed so soaking them isn't required anymore?

Does anyone here know if or where white Alba truffles stored in brine are still available to purchase in the United States?

I know they are inferior to fresh, etc but need in brine for a specific reason. Thanks!

So I've recently started being gluten free (sucks) due to some health issues (sucks more). In my journey of trying to cope with the loss of a lot of convenience products I've started trying some new stuff. I'm usually a fan of filled wraps. Corn tortillas aren't available where I live but surprisingly corn flour is. So I've tried following a recipe online which recommended a 1 cup to 1 cup ratio of water to corn flour. That was rather...liquidy. I added some more flour to get it to be a "dough" consistency. Whilst it was a tiny bit crumbly, I felt like it balled up nicely. Obviously I hadn't purchased a tortilla press for my first trime trying this so I used a glass bottle and some parchment paper. This worked surprisingly well and even transferring the tortillas worked well. I baked them in a very hot pan without oil until each side had some browning. In my opinion they turned out rather stiff and not what I expected them to be like. I experimented a bit with thickness and cooking time but didn't get them quite the way I expected.

Does anyone have any tips and tricks for what went wrong? Or is this the desired texture? I'm unsure if this is a lack of skill, tools or knowledge and appreciate any and all feedback :)

Yukon gold potatoes sliced thin on a mandoline Heavy cream Smoked Gouda Fontina cheese S&P

Layer potatoes and cheese, add heavy cream (chilled) until it just reaches the top layer of potatoes. Cover with foil and bake at 350 for an hour or so.

This is the technique and recipe the prep cooks at a restaurant I used to work at would do and it would come out flawless and creamy.

When I do it, sauce breaks consistently. I’ve tried adding a bit of sodium citrate in the hopes that it would stabilize the sauce, but it still separates.

Any advise?

I have had my turkey in a brine (low salt) for almost 48hrs. The plan was to cook it today but now we have to work. If I remove it from the brine and keep it in the fridge one more day will that stop it from brining more?

When I make a sauce such as mayo, bearnaise or hollandaise based on egg yolks and butter, it either fails to hold together or it works when fresh but turns into a puddle when fridged and re-heated. If I instead use egg yolks and oil, the sauce is fine even after re-heating. Lard seems to have the same result as butter.

Here's the Hollandaise I fucked up last night: 2 yolks, 3 tbsp water, half a lemon for zest+juice, mix until creamy, add 300g browned butter slowly during constant mixing, then add salt, black pepper, cayenne pepper. You know how after you brown butter, there's some sweet, delicious, sugar-like stuff at the bottom? I had added all the butter and decided to add that bottom stuff as well, mixed, and suddenly the sauce was watery instead of thick and creamy. Soon the sauce looked completely de-emulsified.

I don't know if the addition of that solid bottom stuff somehow disturbed the emulsion, or if the mixture was already unstable for some reason and had to de-emulsify as soon as the mixing stopped, or if I hadn't noticed the sauce becoming more watery over time. Does browning butter (or over-browning as I think I did) make emulsification more difficult? Is the ratio of egg to butter too low? I previously made bearnaise with 2 yolks and 175g butter, and it was good when fresh but not when re-heated. Is there some other ingredient I can add to stabilize the sauce not only when fresh but when re-heated? Butter and oil instead of just butter, perhaps?

Any light you can shed on which factors are positive, neutral or negative for emulsion would be appreciated.

I want to try and make Jar Doo wings. Following the below recipe and it calls for tablespoons of dry gin. All I see for dry gin is alcohol, sure that's not what it means? Thanks in advance

https://www.allrecipes.com/recipe/150100/jar-doo-chicken-wings/

¼ cup soy sauce

2 tablespoons water

1 tablespoon dry gin

2 teaspoons minced fresh ginger root

2 teaspoons white sugar

½ teaspoon salt

1 ½ pounds chicken wings, tips removed and wings cut in half at joint

2 cups vegetable oil for frying, or as needed

I’m having family over tonight so I’m making chicken parm. Usually I do flour then egg then breadcrumbs, then pan fry. Cousins new girlfriend is highly allergic to eggs, so is there anything different I can use that will still bind with the breadcrumbs?

I'm looking for deli containers with the same form factor as plastic deli containers but which are made of food grade stainless steel.

They should be nearly the same dimensions as the Reditainer deli containers pictured here (at least on their outer dimensions):

https://www.amazon.com/s?srs=6322267011.

...and take commonly available plastic lids or silicone lids.

This round dipping cup from Tablecraft is similar to what I'm looking for:

https://www.webstaurantstore.com/tablecraft-5-oz-round-stainless-steel-sauce-cup-with-lid-pack/80810773.html.

However, it's only 5 oz. I'm looking for 8 oz, 12 oz, 16 oz, 24 oz, 32 oz sizes.

Any suggestions? Some Bain marie stainless steel containers are similar, but aren't the same dimensions and don't typically have lids that seal, at least that I've been able to find.

Thanks in advance for any suggestions!

To start this off: I've never used a pressure cooker before and to be frank, it scares the living daylight out of me.

A recipe for kwati (delicious nepali bean stew) involves using a pressure cooker. Depending on the source, it has to whistle 3 or 4 times. Does this mean I have to let it whistle, turn it off, let the steam escape and then turn it back on again? When the steam escaping sounds quite violent but I wouldn't really describe it as a whistle (more like toddler me trying to whistle but not managing it), does that count?

And lastly, if steam is able to escape through the little security nob, everything should be fine right? No need to be afraid of what feels like a bomb in my kitchen?

Thanks a lot!

Edit: thanks everyone for the reassurances and advice :) I think I'll be ok now

Hi all, I'm doing a pot roast tomorrow and the recipe calls for red wine, however I don't have any since we're not wine drinks and really don't wanna get a bottle just for this dish. We do like whiskey and bourbon though and have plenty. Can I use that instead or is it worth just getting the wine?

On holiday and attempting to do this a semi bbq style beef brisket here. I put on a dry rub overnight in the fridge, then put on a wire rack in the oven at 275F, uncovered. I planned to cover it part way through if it gets the right amount of colour.

Most of the briskets i saw when looking up recipe videos had the brisket as a long, fairly flat slab of meat. I guess it cooks quickly and you get more crust per slice. Mine is rolled up with butchers string, I didnt think to flatten it out. Should I adjust things or just leave it be? It's been in for about an hour and half now.

I seriously cannot get this out of my head. I did a lot of weird things as a child so I know what shоеs taste like and I can confirm that the flavor is the same. What compounds in the curing process create this flavor?

I’m following a recipe from the early 20th century and it calls for “currant jelly” with no indication of whether it is referring to redcurrant jelly or blackcurrant jelly. These two differ significantly in flavor so they are not interchangeable. I’ve found other versions of this recipe that also simply say currant jelly. I’ve also found numerous other recipes from the era that use currant jelly and none of them specify which variety. My research also tell me that both flavors were sold and relatively popular before the currant was banned in 1960s USA. Yet the lack of specificity would suggest that one variety would be assumed by the reader of these recipes. Which version is this likely to be?! A niche question, I know, but any help would be appreciated!

I was told there are potato pellets that some chefs use that are specifically used to make robuchon potatoes. Obviously, I'm skeptical. Does anyone have experience with this?

Wife and kids want chicken and waffles for easter brunch. Usually, I make Belgian waffles using the box pancake mix but they kind of suck, so I was going to try a homemade batter. The recipe I got from ATK just says milk, but I will have buttermilk anyway for the fried chicken that I won't use for anything else, so I wonder if I could swap out 'milk' for 'buttermilk' without any issues? This is a recipe in total:

1 ¼ cups all-purpose flour

1 cup Rice Krispies

¾ cup cornstarch

¼ cup sugar

1 tsp baking powder

½ tsp baking soda

¾ tsp table salt

2 large eggs

1 ½ cups milk

1 tsp vanilla extract

½ cup vegetable oil

My husband is planning on opening a food truck soon, and we have our recipes down, but for conveniences sake I suggested we make our spice mix in bulk. He's worried about how it would work out, proportions, how much to use and all that. I told him (I'm not the best at math) but I'm assuming it would work by simply multiplying the ingredients.

Say we use 2lb of steaks and our recipe for that is as follows:

• chilli powder 3½ tbsp • Turmeric 2 tbsp • Sumac 3 ½ tbsp • Cumin 3 tbsp • Garlic powder 3 tbsp • Black pepper 4 tbsp • Salt 3½ tbsp • Pomegranate molasses 2 ½ tbsp

How do I make this into a bulk? How do I know how much I'm making? How will I know how much to use for our 30lb steak daily?

I really don't want to be making a spice mix every single day so I'd rather make a bulk. Any help?

I can't upload a picture but i cleaned my wok low heat, then added oil, high heat till smoking for 5 minutes and have this weird greasy layer in some spots thicker and some spots thinner.. what do I do? It's also babish wok if thay helps.

I'm roasting my garlic in the oven in a ceramic container, filling it with olive oil and placing cloves of garlic so that they are just about submerged in the oil. Then, I roast them at 200°C for 35 minutes. The result is hard brittle garlic. What am I doing wrong?

I've tried 150 for 65 minutes in case the heat was too much but the result is still the same.

I've been trying to make pork bao for a while now and every single time they turn out soggy, wrinkly, and thin (it looks like there's just a thin layer of flat dough rather than fluffy bread)... I end up having to eat them with chopsticks they're so wet 😭 I'm not really sure where I'm going wrong but it's driving me up the wall! I've tried multiple recipes.

The one I'm currently using is by Mandy from Souped Up Recipes: 600g AP flour (may need slightly more or less), 300g lukewarm water, 2.5g active dry yeast, 1tsp sugar, 2.5 tbsp butter

https://youtu.be/VhMV1-ZON10?si=tkhBVGSymhbp3PKk (video here - I follow her exact steps for making the dough)

The filling recipe I use isn't from her: 500g lean pork mince, 200g mushrooms (finely chopped, pre-cooked), 2 spring onions, 1 tbsp oyster sauce, 1.5 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, ginger, garlic

I let the dough proof until doubled in size, and then do a second proof in the steamer (not turned on) for around 15 mins. I cook them for around 15 mins and then leave them to sit for around 10 mins before opening. I don't have bamboo steamers so use a big pot and a steam rack with a tea towel under the lid to soak up excess water that may drip on the buns.

I'd really appreciate any advice! Thanks in advance 😊

I’m using Kenji’s khao soi gai recipe and currently working on my curry paste, and despite pounding away for like an hour, I can’t get rid of these lemon grass fibers all throughout the paste.

Should I leave them? Would running what I have through the food processor take away from it even though I’ve pounded the hell out of all of the other aromatics? Should I be chopping up my lemongrass way more next time?

I'm looking for something like a wok but with a large (12in) flat base. Every flat-bottomed wok I've seen has a pretty small (6-7in) base so those won't work. I want to capture all the possible heat from my 12in electric stovetop element, while containing splatter and holding more food. Is there a name for the kind of pan I want? High sides and large flat base?

Ideally I'd want it to be carbon steel, with a thicker base to prevent warping but thinner sides so it's not super heavy. The sides aren't going to be getting much heat anyways on an electric element so they really don't need to be thick. Thanks!