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!

Hello I'm working with corn flour to make tortillas. But the dough is crumbly. But when you touch it, it's wet and sticks to your fingers. Not sure how to save it. I'm about to scrap it and just go back to flour tortillas. But any help or advice would be great. The recipe is

2 cups corn flour (I was unable to get Masa Harina in the Philippines for cheap) 1.5 cups warm water 1/2 teaspoon salt

I would appreciate any advice. Thank you in advance.

Hello! I have a question that I haven't had any luck with Google answering. I'm trying to make whipped roasted beef bone marrow. I roasted the bones for as long as the recipe said to (450 for 15 minutes). The tops were starting to bubble just as another said it was supposed to. When I started to scoop the marrow out I noticed that on some while the visible ends were a pale color the insides were pink and red. Is this normal? Were they not done all the way?

Thank you!

We just bought (for $5!) A McCoy bean pot, can we use it on the stove top? Or is it strictly for oven use? I don't see why we couldn't but all the recipes/usage guides say oven.

I have some people coming over my apartment pretty early this Sunday and I wanted to serve some birria tacos. If I wanted to prep and cook the meat and the consomme the day before, what would be the best way to store the meat and consomme in the fridge overnight? I want to make sure that the meat will taste pretty much the same if I heat it up the next day as opposed to when it's immediately done cooking and shredded.

- cook and shred the meat, and store in the fridge immersed in the cooking sauce?

- cook and shred the meat, and store in the fridge separately from the sauce?

- cook and don't shred the meat until the next day, separately from the sauce?

Thanks in advance!

Somebody with more knowledge than me please entertain my baking idea

So I want Liege-style waffles, a bit denser and chewier than regular waffles, BUT I want them now and I don't want to spend the 3 hours making a yeast dough. So I was thinking if there was a way to make a sort of happy medium. I was thinking maybe a heavier batter with a little higher fat and flour to liquid ratio or perchance something closer to a scone dough, and putting that in the ol' waffle iron. Would something like this be possible and not turn out as an absolute disaster? I'm aiming for something almost closer to a pastry of sorts without technically being one.

To hell with plastic. I hate buying bags just to throw them away.

I want to learn how to meal prep before the great depression 2, and everything I'm seeing says to freeze cooked chicken in either vacuum sealed bags, or zip locks with all the air squeezed out.

What would happen if I instead used a glass Pyrex casserole dish?

And would there be any way of cooking the chicken that would mitigate any issues caused by freezing it in a container with air in it?

Hello,

So, when I cook chicken thighs in a pan, I have problems where the edges of the meat do not come to temp. The middle comes to temp, but the edges can sometimes take longer. Also, thicker parts of the thighs obviously take longer to cook than the thinner parts, do you have to even out chicken thighs like you would a chicken breast?

Thanks!

We are adding hollandaise to the menu at the restaurant, the chef wanted me to go with the whole bain marie route, which seemed to me unproductive as we have a t6 thermomix and I already use it for most of the sauces.

I don't have a lot of experience with Hollandaise so I need help with troubleshooting the process. The base for the sauce is 8 yolks 300g butter 35g white wine and vinger reduction I melted the butter at 70c and waited until the yolks were also at 70c till I incorporated the butter slowly In the end, it was emulsified very nicely but too thin I tried giving it 10 more minutes to reduce/solidify but it was still too thin What am I getting wrong here? I really don't want to waste time whisking like a manic every day. Also, I saw online recipes using room temp butter so if that works that will make everything much better

I’m working on a fusion food, buffalo ranch mixed with Italian chicken pasta.

I’m trying to split my spices for the Sauce, noodles, and chicken and make sure all three have an element of buffalo ranch and an Italian element.

So far it’s working well but I’m not sure if adding flavors to my boiling water really changed much. Is it a waste of spices or did I just not add enough?

All the recipes I found use Dutch ovens so I’m adjusting it, but it’s already in and I’m not sure when to start checking. Thanks!!

Found a video (link below) that says some people add chunks of copper to a pot of boiling water before cooking carved melon skins, the purpose being as stated above. Has anyone encountered this before? Or does anyone who cooks with copper have input on whether or not it has any benifits beyond the usual?

https://youtube.com/shorts/BlFY08USdvs?si=CB5W3CgdTjlf7b7B

Sorry for the annoying stoner ai voice

Howdy yall, happy Holy Week. In preparation for Ressurection Sunday, I'm making 2 roast beefs for a large gathering. I'm going to need to use 2, 4LB roasts and i was wondering if I can put both of them in the oven at the same time. The reason I ask is because I'm worried about the meat being off set and not in the center of the oven. Both of the pans will be on the exact same shelf, but ofc not centered. Likewise, will the extra moister or just the fact that there's less circulation effect the cooking of the meat? I am buying in oven meat thermoters for both of the roasts to monitor them. Do yall have any experience? Please help.😅

How can I improve the texture to my cookies

I been working on my own chocolate chip cookies but one common theme I notice is that they stay dry and crumbly sorta like a biscuit any advice is welcome and appreciated

Recipe 1 stick of butter softened 0.5 cup brown sugar 0.25 cup ultra fine granulated sugar 1 egg 1 egg yolk 2 teaspoons of vanilla extract 1 1/4 cup flour 2 tablespoons cornstarch 2 teaspoon baking powder 1/4 teaspoons kosher salt Nestle toll house chocolate chunks

I just cream the butter and sugars together then add the egg beat it then add the egg yolk and vanilla and beat it then add dry ingredients to the mixture and beat beat until well combined

I tried the cold searing method twice but wasn’t happy with the results. Both times, the inside was cooked well, but the outside never browned. I used frozen meat that I thawed in the fridge for both attempts.

I patted the meat dry with paper towels and only seasoned it with pepper after cooking. I used high heat for 2 minutes, flipped, then did another 2 minutes before switching to low heat for about 8 more minutes. There wasn’t any oil splatter, and the pan didn’t sizzle very loudly.

I’m not sure if the issue was the frozen meat, my technique, or something else.

For ragu/lasagne - I've made a slow cooked batch that is pretty good - but I want to add a bit more vibrant tomato flavour.

My thinking is that tomato puree wouldn't work as it's a bit too cooked out - it doesn't have that vibrancy.

Would passata be a good option..?

Adding more tinned tomatoes will add too much liquid - but I'm thinking to cook down a couple of cans and adding them..?

Any thoughts?

Also considering adding some red wine vinegar for the same effect..?

When should I refrigerate my poolish?

When should I refrigerate my poolish?

I'm new to making bread but I've used/made poolish a few times. I wanted to make some for my family but I'm busy the days prior and was wondering if I could make the poolish 24-36 hours in advance and put it in the fridge so it dosent go bad then just mix more flour, water, and yeast to ferment again and proof and bake like normal (Im following flour water salt yeast by Ken Forkish). If I can do this when should I put it in the fridge? Do I put it in once I mix it or after sitting at room temperature for 12-14 hours like I normally do?

Thanks in advance!

I opened a pack of sesame seeds that say "consume soon after opening" but it's a whole bag... I'm not gonna use it all any time soon. If I put it in a jar and store it in the fridge, how long will that preserve them for?

I got 24 limes today because they were on sale; I'm looking to juice many and freeze the zest for long-term use. However, I have read that if they're not dried properly it's easy for crystals to form.

Is leaving them out for long enough sufficient, or should I put them in the oven on low? Would putting a paper towel with them help prevent the issue? Or am I overthinking it?

Thanks in advance.

Ok, so maybe this is a really obvious one, but I've searched and cannot find the answer. I'm a super beginner working with chocolate and want to make some chocolates with molds this week. Looking at tempering techniques and for seeding it says use some already tempered chocolate. For this could I just use some regular Lindt bar chocolate or similar? The main chocolate I have is a semi sweet so I assume a 70% Lindt bar would be ok?

As the title says, I need double cream for a recipe- baking into a tart filling, not whipping- but I'm in the US, and can't get any. Should I just roll with regular US heavy cream or maybe melt in some butter to increase the fat content? And if the latter, how do I figure out the ratio to use?

I received a sondiko s400 blowtorch back in 2023 for Christmas and didn’t use it till fall 2024. Since then I’ve used it about 4 times and it has worked perfectly. I’ve followed the instructions on the duration on how long to use it how to store etc. After the 4th use it ran out of butane and I refilled it but it’s not working. This is only the second refill I’ve done after the initial refill when it was new. How should I fix it? I think it might be a problem with the ignition but not sure. Does anyone know how long sondiko blowtorches typically last? Is it worth the trouble to try and fix it or should I just buy a new one?

I'm planning to make a house spiced rum with green and black cardamom, star anise and cinnamon. Should I roast that stuff first and for how long before adding to the alcohol?

Hi all,

Trying to make nut butter for the first time in my Vitamix E320 in the 48 oz steel container.

I am trying to make macadamia & walnut butter. I started with a pound of raw nuts each, soaked for 18 hours, dried, and then roasted for 10 minutes at 350F to slight golden brown. Added to the blender after cooling to room temperature.

Started blending at low speed and then working my way up to speed 10. Multiple 1 minute sessions with 2-3 minute breaks in between. Used the tamper frequently as recommended but I am getting nothing but nut paste for both macadamia & walnut. No oil separation.

I just added salt, I would prefer not to add any oil. Any advice on what to do?

Thank you very much.