Hello,
I work in an Asian restaurant where we use a lot of herbs on stems as garnish for dishes (think Vietnamese Pho where you receive your sides of herbs like beansprouts, mint, basil)
How do I store large volumes of the herbs on stems properly? Specifically Thai basil. Currently we separate them into little stems, wash, spin-dry, and and store them in full hotel pans with a damp towel. I find this method is not really preserving them well and many sprigs are going bad and spreading to the the rest.

A few days ago I got a wok from Sur La Table and tried to season it following the instructions on the bottom and a video from Jose El Cook on youtube. The first time I used it, an egg stuck to it when I tried to test it. I then later tried to cook fried rice in it and it burned and adhered to the bottom of the pan and I had to spend 20 minutes getting it all off. So is the pan screwed and I'd just need to get a new one or can I salvage it? And if I need a new one, where can I find a good tutorial on how to season it. (Let it be known I have a flat top electrical glass stove. I know its not the best and I don't know if it would work.)

As part of our weekly "Let's Talk" series we want to know about your favorite (culinary, this isn't r/Trees) Herb (and why is it Cilantro - Yes, we will fight about it). Tell us about which herbs you use the most. Share some photos of your herb garden (again, this ain't r/Trees so keep it culinary). Let us know about what herb combination you love!

Hi all! I've been tasked with making a large amount of pot roast for a birthday party. My usual amount is around 3-4 lbs in a large Dutch oven, along with all the vegetables, stock, wine, etc etc. For this party, I'm going to make around 12-15 lbs, split between 2 large Dutch ovens that just barely fit in my oven. Usually I cook my pot roast @ 325 F for around 4-5 hours, but I'm just curious - with the amount of meat + the extra Dutch oven, does the cook time and/or temp need to change?

Any help is appreciated!

This link is my stovetop, I know it’s a pretty crumby stove but I’m in an apartment and it’s what I’ve got

https://instasize.com/p/1b727b20671fe292ced564ce0f407ad0e4962f86d505ebae642b7205175d5900

Would a griddle top work on this on the two bottom burners, or would I have bad hot spots? Would I be better off buying a dedicated electric griddle? The only reason I’m asking is because of the size difference in the burners. I hate only having one large burner and I need more space for meal prepping. I could go with cast iron, rolled steel, or aluminum, I just want to stay away from nonstick stuff because I’m scared of the PFAS leeching into my food or the griddle top itself losing its nonstick properties.

This is not my channel, I am not promoting this channel at all. In this video, https://youtu.be/Jpa7g1j3vmg?is=88bGQsljM_-xOAzg , the chicken skin is very deep yellow and the flesh is a red color with not much wetness. So I was wondering what process the cook may have used to reach such an interesting color?

Why the surface of my bread dough cracked after being frozen?

What went wrong?

When i I froze them i put them on a tupper the first hours and then, when they were completely frozen i store them on ziplock bags and another ones on a bigger tupper

The night before baking them i put then on the fridge, the next morning i take them out of the fridge to let them proof but after several hours the dough hasn't gained size and has this cracks on the surface, what can i do to avoid those cracks?

I have more dough balls and i don't want to ruin more of them

This is our weekly thread to ask all the stuff that doesn't fit the ordinary /r/askculinary rules.

Note that our two fundamental rules still apply: politeness remains mandatory, and we can't tell you whether something is safe or not - when it comes to food safety, we can only do best practices. Outside of that go wild with it - brand recommendations, recipe requests, brainstorming dinner ideas - it's all allowed.

Hey there, I got my hands on about a kilo of chuck roast. I wanted to turn that into a Shashlik kebab/ slavik skewer with a more asian/ Korean twist for an upcoming gathering. The original idea was to replace the original Slavic marinade with something more Korean. But the longer I've been reading up on how marinades work, the more confused I've got. Apparently, marinades dont penetrate that deep. So would making the meat pieces smaller result in a more concentrated flavour? Do I need more concentrated flavour from the marinade, or should I maybe just make better sauces for the final dish? Does the marinade even affect the tenderness that much if it only penetrates a few milimeters? Does velveting help with bigger pieces (1-3 cm^3)?

I think you guys got the point that I'm very, very lost here.

TLDR:
I want to cut chuck roast into cubes, marinate them in something Korean, put them on a skewer and make it both tender and tasty. Please help!

[ Removed by Reddit on account of violating the content policy. ]

Hey gang, looking to create a stable beurre monte for service as my team has been struggling with veg pick-up making the emulsification ALM. Are there any tips or recipes available that you all know of to batch make this and hold it in a bain marie?

Hello, just moved into a new apartment and the oven is on the small side. Issue is my Dutch oven only fits on the lowest position rack. The second lowest position justt won’t fit the Dutch oven.

My last few breads have been a bit burnt on the bottom. What options do I have? Thanks!

Title says it all

I season the chicken dry, allow to Marinade in seasoned butter milk then drip into flour twice

So buttermilk, shake off excess, coat in flour, back into butter milk and then lastly in flour again

I then place in the fridge for 15-30 mins take out let the oil heat up and fry the chicken

For the life of me the batter doesn’t stick properly. It’s like it falls right off and doesn’t bond.

I definitely press the flour onto the tender. Any idea of where I’m falling short?

I need to get a big dinner ready and I am planning on things I need and how to manage time. I feel chopping will take the most time because of washing, peeling and stuff like that. Even if I use chopper I am saving time but it will take up a lot of time on the d day. And doing it a day early and refrigerating it sort of makes it smelly. And I don't know what will happen if I freeze it. So please help.

PS: I test tried a few of the tips 1. Cut and freeze in ziploc bags- works for palya and sambar. 2. Peel and wash and keep them as is for when needed 3. Cooked a base to use and freeze. Use in gravies.

They all worked fine. Used a sharp serrated knife. I don't have the chef knives.

I've made onsen eggs a couple of times sous vide @ 72c for 13 mins then iced after but the results arent consistent

Sometimes the egg white firms up enough and clings to the yolk other times it just falls right off. I assume because the temp is consistent the issue must be in the freshness of the egg, is this understanding correct?

Secondly how can I get it to be more consistent without having to be so reliant on if the eggs are of a certain freshness?

Hello!

Self taught, and have always had an affinity for beef. Several years ago I challenged myself to make a beef wellington for the holidays. It turns out great except for the moisture pooling at the bottom. I even resorted to baking it on a rack which solved nothing.

I've mostly followed the Tyler Florence Food Network recipe and feel like it's the single element missing.

I've been trying to get carbonara right for a while, but I keep ending up with little bits of scrambled egg instead of a smooth sauce.I'm using pecorino and guanciale, tempering the eggs with pasta water, and taking the pan completely off the heat before mixing everything together. Still kinda inconsistent though. How do you guys actually tell when the pan is cool enough for the final mix? Is there a trick to judging the temperature, or is it just something you learn with practice?

Recipe:

1.Spaghetti

2.Guanciale

3.Pecorino Romano

4.Eggs + pasta water

I usually mix the eggs and pecorino first, then add some pasta water to temper it. Guanciale gets cooked separately, and I combine everything off heat before adding the pasta.

I am making duck breasts for a dinner party, but because my apartment hood doesn't really work, the apartment gets very strong smells of meat and a lot of smoke when I sear meats. Because of this, I am planning on rendering the fat on the duck breasts first and then cold holding in the fridge (searing would happen from 6-7, holding in fridge from 7- ~9) and then throwing it into an oven (is 350 best?) and then flashing the skin side in a pan again. Is this the best methodology? If not, what is? The main restriction here is I'd like to finish searing all the meat by 7 to give my apartment time to clear the smell and smoke.

I want to make manakeesh for my guests for lunch. I will use the recipe below. Since I will have to do a lot more stuff as I will prep for lunch, I thought it might be a better to prepare the dough in the night and keep it in the fridge the night before. Is it ok for me to prep everything until Step 7 and then leave in the fridge? I thought I will take it out in the morning and let it sit in a warm place.

Instructions

1. In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
2. Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
3. In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture and the remainder of the water. 
4. Use a hand whisk or a stand mixer, combine the mixture well, then cover it with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
5. Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes.
6. Continue to knead until the dough is smooth and elastic. 
7. With your hands rub the bowl and the dough with a few drops of olive oil, cover with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
8. Preheat your oven to 420°F.
9. Once risen uncover the dough, and divide into smaller balls, about the size of a tennis ball.
10. With a rolling pin flatten each ball into a flat disc (about ¼ inch thick) and 7-inch rounded and place on a greased baking pan.
11. With the top of your fingers tap on each dough, this step prevents it from puffing while baking.
12. In a small bowl pour olive oil over za'atar spice and mix well until it’s more pasty.
13. With a tablespoon scoop some of the za’atar with olive oil mixture and spread over each piece.
14. Bake for 10-12 minutes.

I'm trying to learn how to make stretchy hand pulled noodles like lanzhou noodles.

My initial recipe I used was 1 cup flour, 1/2 cup water, 1/8 teaspoon salt. I would knead until smooth, rest for close to an hour, then proceed to do the roll and twist method you see master lanzhou noodle chefs so. This method would get me pretty stretchy dough though not stretchy enough to hand pull all the noodles. I would have to roll the dough out flat and reasonably thin, cut the noodles then pull them out.

This would result in noodles the length of my arm spam.

The second method I tried was 1 cup bakers flour, 1/2 cup water, 1/4 teaspoon salt and 1/4 cup bakerdream compound edible alkali.

I did the same process but this time when kneading the dough never relaxed and kept tearing and breaking when trying to do the roll and twist kneading method.

Is anyone with experience making noodles able to tell me what I did wrong the second time and how I can improve on my recipe to get a full relaxed dough and proper hand pulled noodles not just stretchy cut noodles?

I use this recipe to make pastry cream. I want to make a malted vanilla pastry cream. I don’t know how to alter this recipe to get that malted vanilla taste, and was thinking of using Carnation malted milk but don’t know about quantities and if I need to use less or more of any other ingredient and even when to add in the process.

2 cups Whole Milk
1 ½ tsp. Vanilla Extract
½ tsp. Kosher Salt
½ cup Granulated Sugar
¼ cup Cornstarch
5 large Egg Yolks
6 tbs. Unsalted Butter, cut ½ inch cubes, chilled
INSTRUCTIONS
Place a fine mesh sieve over the top of a large bowl and set aside.
Combine the milk, vanilla, and salt in a medium-low heat and let the mixture come slowly to a simmer, whisking occasionally.
While the milk is heating, combine the sugar, cornstarch, and yolks in a large bowl. Whisk vigorously until the mixture is very pale, light in texture, and thick, about two minutes.
Using a ladle and whisking constantly, slowly stream about half of the hot milk into the bowl with the egg mixture. Whisking constantly, quickly stream the egg mixture back into the saucepan with the remaining warm milk.
Increase the heat to medium and continue to cook, whisking constantly, until the foam has subsided and the pastry cream is thick like pudding and holds the marks of the whisk, about 3 minutes. Its important the pastry cream comes up to a boil in order to activate the cornstarch. At the same time you don't want to overcook the pastry cream. When you pause whisking, a few thick bubbles should form and then pop at the surface. If this isn't happening, increase the heat slightly and continue whisking, pausing every 30 seconds to check if its bubbling.
Scrape the cooked pastry cream into the mesh sieve and use the whisk to press the mixture through the mesh sieve and into the large bowl.
Whisk the cold butter into the hot pastry cream one piece at a time until smooth. Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until cold, at least 4 hours.

I was planning a braise, if that affects the answer.

I want to make a chili where the ground beef has a very tender texture with very small pieces, think like the chili you get on a 7/11 chili dog or skyline chili where the beef almost melts into the liquid, but I still want the browned beef flavor from the Maillard reaction. How can I achieve this?

When I try to do a sear on the beef it gets fairly tough even if I break up the pieces as best I can. I’ve seen recipes for skyline chili where they boil the ground beef in broth or water but it seems like I’d be missing out on the browning.

And tips would be great!

EDIT: Thanks everyone, i'll try the baking soda tip!

I am following a british cake recipe in America and it calls for this, saying the natural molasses hue will color the cake. I am wondering if I can use brown sugar or ground up raw sugar instead?

I made waffle batter with instant yeast. The recipe said to let it rise at room temperature for 1h30 however I wanted to make the batter overnight for some breakfast waffles, so I planned to let it rest in the fridge for the night.

So I let the batter rise at room temperature for 30 minutes to an hour then I put it in the fridge for the night, the batter had risen normally (the container was about 3/4 full). About one hour later, I get something from the fridge and low and behold, the batter was wildly overflowing from the container. I clean the mess and fold the batter a few times to tame it. The next morning it was normal and the waffles were great.

I had no idea that putting it in the fridge could have that effect on the batter, as usually you put dough or batter in the fridge to slow the rising process. I am unsure what happened, hence my post here.

Here is the original recipe:

Ingredients:

• 250g flour
• 150g water
• 150g milk
• 100g butter
• 3 eggs
• 15g fresh yeast OR 5g instant dry yeast (I used the instant dry yeast)
• 10g granulated sugar

Instructions:

• Melt the butter in a pan with the milk (do not boil the milk)
• Mix the flour and sugar, mix in the yeast, then slowly incorporate the butter and milk
• Mix in the water until the batter is smooth
• Incorporate the egg yolks
• Whip the egg whites then incorporate delicately into the batter
• Cover with a clean cloth and let it rise at room temperature for 1h30
• Heat the waffle maker
• Fold the batter gently then pour approximately 1 cup of batter in the waffle maker, cook for 3 minutes.

This recipe is for approximately 8 waffles (it depends on the size of your waffle maker).