I'm currently trying to make a mostly clear pineapple gel for the base of a tartelette that i'm working on. I made a version of the gel using 250g pureed pineapple (strained, but not removing the pulp entirely), 50 ml lemon juice, 60ml of simple syrup and 2.5 grams of agar agar. The end result had a nice fresh pineapple flavor, slightly too sweet for what I'm going for but the main issue was that there was leakage in the gel which i'm assuming is coming from the lemon and additionally the pulp made it sort of slushy instead of a nice clear homogenous gel. What can I do in my next version to get it closer to what i'm aiming for. Ty in advance

I’ll cooked it a couple times and it was a perfect cereal then I got the cereal that I left inside the covered for a couple months wrapped in a plastic back to keep bugs out and now it’s not lumpy it’s just like sand at the bottom of the bowl with water on top. It feels like im shoveling mush into my mouth while eating it.

I bowled the water added some sugar first and cinnamon sticks, then mixed the cereal in while vigorously stirring, once I finished stirring the cereal sinks to the bottom, this is how I made it before, but now it’s not working.

Hello,

Earlier this year I have gotten into cooking. I don't cook a lot of dishes but the dozen that I can make, I am fairly proud of. I strive to improve my cooking skills all the time.

One dish I make, is the Crispy Tofu bowl. The sauce that I mix in with the crispy tofu is gochujang (its more runnier side).

My problem is that I can't maintain the crispy-ness of the tofu once I introduce the gochujang sauce. I understand introducing anything liquid will make things soggy. I was hoping there would be some other methods to better crispy-fying the tofu and its a bit more soggy resistant? Whether its technique or ingredient

Currently I use:

1. firm tofu - slice and use paper towel to wick out as much moisture, then I cube them.

2. Cornstarch with spices

3. Throw the cubed tofu into the cornstarch mix and toss it around until its well coated

4. pan fry with olive oil or sometimes ghee.

5. remove from heat and let it cool for a couple of minutes. At this point the tofu is crispy

6. mix in gochujang sauce

Every once in a while we'll store jars of a chopped onion and bell pepper in the fridge for the next time they're needed. I have observed that while the onions seem to last quite a while, the peppers don't. It seems like it doesn't take too long for the cut pieces to go from crisp and fresh, to kinda 'soggy' but still reasonably edible, to down right slimy and very clearly the exact opposite of edible (no matter what my parents try to tell me). I think it's pretty obvious to me what the culprit is, they're simply spoiling over time as produce usually does, but what isn't obvious to me are any surefire methods to preserve them besides freezing (which ruins the texture and taste) or pickling (although my parents have done that before, we don't have the time, tools, or willingness to do so). So, are there any other methods I could use to make a jar of cut peppers last, for a few days more at the very least, so I don't waste what remains and have to prep another one?

Will there be an effect if I totally remove the lime juice in my Biscotti recipe? I like the citrus taste but I'm worried the biscotti will turn very sour. In this recipe I found, there's a baking soda added in the ingredient. I just noticed in Biscotti recipes that if they add fruit juice in it, there will be a baking soda in the ingredient. But if only the zest is included, no baking soda. I'm not sure if my observation is correct but I feel like the baking soda is there for the lime juice. I just want to know what the effect will be if I remove the lime juice. I still want a kick of lime in my biscotti.

Here's the recipe btw..it has both lime juice and lime zest:

Ingredients:

1½ cups blanched almonds

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup sugar

2 eggs

2 tablespoons grated rind of key lime

2 tablespoons key lime juice

Optional: Dried mango or papaya, chopped

Instructions:

Preheat oven to 350º F. Spread almonds on a foil-lined baking sheet and toast for 15 minutes, stirring occasionally, until light brown. Cool. Combine flour, baking soda, baking powder, salt and sugar. Add almonds. In another bowl, combine eggs and key lime rind and juice and beat lightly. Add to dry ingredients and combine with a wooden spoon until blended. Add optional dried fruit.

Divide dough into four parts. Roll each into a compact roll about 8” long and 1½”wide. Place rolls a few inches apart on foil-lined baking sheets and bake for 20 minutes. Remove from oven. Reduce heat to 275º. Carefully place rolls on cutting board and, using a sharp serrated knife, cut each hot loaf into angled slices about ½” thick.

Place cut side down on baking sheet. Bake for 20 minutes. Flip each cookie over and bake for 20 more minutes. Cool.

My conventional oven has some problems, so I can't use it for baking. Can I use an oven toaster to bake biscotti? I don't know how to adjust the temperature and the time in my oven toaster, does anyone here know how to adjust time and temperature? I appreciate your help! My original post was removed so I am posting again. I hope the moderators approved my post this time. Thank you so much.

Here's the original recipe btw (from online):

Ingredients:

1½ cups blanched almonds

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup sugar

2 eggs

2 tablespoons grated rind of key lime

2 tablespoons key lime juice

Optional: Dried mango or papaya, chopped

Instructions:

Preheat oven to 350º F. Spread almonds on a foil-lined baking sheet and toast for 15 minutes, stirring occasionally, until light brown. Cool. Combine flour, baking soda, baking powder, salt and sugar. Add almonds. In another bowl, combine eggs and key lime rind and juice and beat lightly. Add to dry ingredients and combine with a wooden spoon until blended. Add optional dried fruit.

Divide dough into four parts. Roll each into a compact roll about 8” long and 1½”wide. Place rolls a few inches apart on foil-lined baking sheets and bake for 20 minutes. Remove from oven. Reduce heat to 275º. Carefully place rolls on cutting board and, using a sharp serrated knife, cut each hot loaf into angled slices about ½” thick.

Place cut side down on baking sheet. Bake for 20 minutes. Flip each cookie over and bake for 20 more minutes. Cool.

I'm making cultured cream for the second time

Recipe:
2 pints cream
3 tbsp Greek yogurt
Cover and let sit on counter for 2 days
Whip into butter

Last time went normally, but this time, when the fat started splitting (cottage cheese texture) I kept whipping but it went back to cream??

I have been whipping for 10min and it won't separate again what do I do I didn't think this was even possible??

Note: used the same cream as last time (organic cream, no emulsifiers)

I want to pan sear some chicken breast to go with a spanish rice recipe im practicing, but I plan on filleting it open, hammering to flatten and tenderize, but if I put it in a bag to marinate for 30 minutes-1 hour, would it over marinate after being thined out/broken down, or am I over exaggerating?

I just got a bamboo steamer, and am super excited about making some steamed dishes with it! I made steamed fish/bok choy tonight, and want to try making steamed buns, puddings, and other things. However, after my first experience with it, I could use some pointers to help keep it clean and make it easy to use.

All liners I can find online have a smaller diameter than the actual steamer, and are perforated with holes. This means any sauce I add drips through the holes or around the outside of the liner and makes a huge mess that is really difficult to clean. On top of that, I’d like to make some steamed custards and puddings, but they would literally just fall through the holes.

Are there any alternatives I can use? I’ve seen a lot of recipes that call for banana leaves or corn husks, but those are both super hard to find near me. I thought about aluminum foil, but I have heard that you can’t use it with anything acidic like tomato sauce or vinegar.

I am making Osso Buco and am only using 2 shanks but the recipe is written for 4. Should I halve all of the other ingredients? For example, the onion/carrot and the liquids?

Osso Buco Recipe:
4–6 shanks (veal, beef, pork, or lamb), about 1/2 lb (230 g) each
2 tbsp flour for dredging
2 tbsp olive oil, plus more if needed
2 tbsp butter
1/4 lb (110 g) thick-cut bacon
1 large onion, finely diced
2 1/2 cups (300 g) carrots, use 1 cup finely diced for the sauce
8 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves
2 tbsp tomato paste
14 oz (400 g) canned peeled tomatoes, seeded and chopped
1+1/2 cups (360 ml) dry wine (white for veal or pork, red for beef or lamb)
5-6 cups (1.2 L) Beef Bone Broth or Beef Stock
Rosemary salt and black pepper, to taste

I’m making a Thai-style papaya salad dressing for off the shelf with fish sauce, lime juice, palm sugar, garlic, and chili. Right now it tastes sharp and a little harsh up front. I’m using roughly equal parts fish sauce and lime juice with a smaller amount of palm sugar. What ratios or techniques help it taste rounded instead of sharp? Does letting it rest overnight help?

Why is it that plantains from the Turkish supermarket turn out hard and potato-like inside when I cook them, but the ones from the Caribbean place always taste soft and good?

I am trying to make an appetiser for a dinner on Friday and this recipe looks great but it calls for pickled peaches which I do not have and which I am nervous to try on the day - could I substitute it for soft grilled dessert peaches?

It seems fairly simple as it is just pickled peaches on a skewer with prosciutto, a piece of basil and a mozzarella pearl with herb vinaigrette.

I don't expect it to taste identical, I am just curious if it could still complement the other ingredients and if the texture will clash.

Thanks!!

https://thenoshery.com/mozzarella-prosciutto-peach-appetizer/

Cooked bone in skin on chicken thighs using a stainless pan. Put them in skin side down, in a cold pan, then turned the stove on to medium.

After about 15-20 minutes, they were still absolutely glued to the pan and didn't seem anywhere near releasing on their own. I had to use a metal spatula to unstick them and turn them, because they were on the cusp of burning.

What might I have done wro g?

Edit: Thanks for the tips, everyone. Next time I'll try patting them dry first, less heat, and less in the pan at once.

I’ve been trying to make stable hollandaise for months and it keeps splitting halfway through mixing. I followed standard recipes: egg yolks, clarified butter, lemon juice, pinch of salt. I use a double boiler to keep the bowl between 140–150°F, never letting it get hotter.

I tried two methods. First, slow drizzling melted butter while whisking nonstop. It emulsifies nicely at first, then suddenly breaks into oily liquid with egg curds. Second test: I warmed my butter slightly less, added a tiny splash of warm water early on. Same result, it holds for 2 minutes then separates.

My eggs are fresh, room temperature before starting. I don’t add lemon too fast. I’ve read hollandaise breaks from overheating, but my thermometer shows I’m staying under the danger zone.

Is this a water-fat ratio issue? Or am I damaging egg yolk lecithin in some other way? I see many recipes skip talking about yolk fat content. Should I add a stabilizer like a tiny amount of cream? I want to avoid commercial additives if possible.

I’m trying to understand the science, not just get a hack that works once. What’s the hidden failure point I’m missing?

Hi all! We bought fresh clams from the fishmonger yesterday with the intent of eating them today- that’s not going to happen so I was wondering if it would be ok to stick them in the freezer in their shell until next week. Thanks!

Every year I make a cake for my boyfriends birthday. This year it's on Wednesday and I have an event all evening on the Tuesday. I was hoping to bake and decorate the cake Monday evening. I don't have a container to keep it in, but would it survive on a plate in the fridge?

I own a Chefman electric deep fryer and I want to fry food in half beef tallow and half vegetable oil for flavor. Would this clog up my deep fryer or cause an unreasonable too hard to clean mess in the future? Should I stick to using beef tallow on stovetop or would it be okay to use it in my deep fryer?

I've been trying to both improve. my grocery quality and keep to a budget. I've always done a bit of canning and freezing but this year I've found farm stands and been buying enormous quantities of fresh produce and preserving in various ways.

Fast forward to this weekend. I was supposed to have 6 people over for dinner tonight (Canadian Thanksgiving) Dinner was cancelled and I am leaving tomorrow to spend a week out of town with my parents. I have about 5 lbs of peeled carrots (yes I overcook so my son and other friends can take left overs home) that I need to do something with...I already have about 20lbs of blanched carrots in the freezer.

Can I just rice them in my food processor and freeze them that way? I have been blanching corn on the cob and other veggies all weekend. I still have 10 lbs of rutabaga that I can blanch when I get home, but this peeled carrot is a concern. I'm exhausted.

I bought these lamb loin chops from costco and am tight on time and want to cook them while I'm out all day. I've seen mixed opinions online on whether or not to slow cook these, I understand it's a lean cut. Here's my plan:

INGREDIENTS

• 8 lamb loin chops

• 1 teaspoons salt

• 0.5 teaspoons black pepper

• 1 tablespoons ghee

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 1 cups beef broth

• 1 tablespoons Worcestershire sauce

• 1 tablespoons vinegar (red wine or balsamic)

• 1 teaspoons dried herbs (rosemary, thyme)

• 2 cups baby carrots

• 1 green onion, chopped

STEPS

1. Sear the chops: Pat the 8 lamb loin chops dry and season with 1 teaspoons salt and 0.5 teaspoons black pepper. Heat 1 tablespoons ghee in a skillet over medium-high heat and sear the chops about 3 minutes per side until well browned. Transfer them to the slow cooker.

2. Cook onions and garlic in the pan: In the same skillet, with the browned bits left behind, cook the 1 medium onion, sliced and 4 garlic cloves, minced for about 5 minutes, scraping up all the fond as they soften.

3. Add to the slow cooker: Scrape the onion and garlic mixture, including all the fond, into the slow cooker over the chops.

4. Add liquids, herbs, and veg: Add 1 cups beef broth, 1 tablespoons Worcestershire sauce, 1 tablespoons vinegar (red wine or balsamic), 1 teaspoons dried herbs (rosemary, thyme), 2 cups baby carrots, and 1 green onion, chopped to the slow cooker.

5. Slow cook: Cover and cook on low for 8 hours.

I am not an expert...is this a good idea or a waste of meat?

I love veggies, especially some char pan-friend beans/asparagus/broccolini with a lil sprinkle of salt. Hell yeah.

I've heard that frozen vegetables are fresher because they're done at the time of picking, but no matter how I try to cook them they end up having a pretty mushy texture and/or taste like broccoli farts.

Is this just how it is with frozen vegetables? Is there any way to make them act like they're not frozen? Do "proper" chefs/cooks/people better than me use frozen vegetables ever or is this just the realm of really sad stir fries?

Working behind a bar here. We recently had a couple cases of a commercial fig jam ordered to use in a cocktail, the price point beat out the cost of making the ingredient for the cocktail in house. The issue is the jam ordered is far too close to a jelly as opposed to the preserve we typically use and it fails to integrate into the drink. Is there a process I could implement to Break those (I assume) pectins down?

Need some help with buttermilk!

Hey y'all, I have just been getting into making some chicken tenders and thought that it would be great to swap off of my typical sugar salt water brine to a buttermilk brine. However whenever I bread and fry them it seems like the buttermilk is burning and causing my tenders to be scorched and basically inedible. This is my recipe:

For 10 pounds tenders

Buttermilk brine:

6 quarts buttermilk

2/3 C salt

Flour dredge:

2 C ap flour

2 C cornstarch

10g garlic powder

10g pepper

8g salt

I scrape the excess buttermilk off by squeezing the tender through my fingers and then flour it a single time. Fry at 350F for 5-6 minutes depending on the tender size. Is there something I'm missing? Do I just have to double bread with an egg bath? Thanks for all of your help ahead of time guys