I had trout almondine in a French restaurant and the skin was wonderfully crispy. I’ve tried at home but the skin side always comes out soft/soggy. I’ve been lightly flouring the trout fillets (both sides), and then putting them skin-side down in very hot oil for about 2-3 minutes before flipping them. Any ideas?

I am trying to learn how to make nourishing soups to add to my recipe book for my postpartum clients. I’m having a hard time discerning the difference between rice wine, mirin, sake, and rice wine vinegar. From what I can tell, when a recipe for oxtail soup calls for “2 cups of rice wine” I’m fairly confident I’m not supposed to use rice wine vinegar. But when I look for just “rice wine” I’m confronted with all sorts of results ranging from rice wine vinegar, to mirin, to sake, to rice cooking wine and I have no clue which variety I’m supposed to use. Could someone help offer me some guidance?

(Adding more examples, one recipe for pork feet soup calls for black beans that have been soaked in rice wine for 4-6 weeks)

Hello,

Can we refrigerate the left over batter waffles? If so, For how long? Thanks

I create fillings for egg rolls I need help portioning them out as quickly as possible. Right now I use a portion scoop, but it’s become so inefficient because I need to scoop over 400 portions for each recipe and I go through about 10 of those recipes a week. Each portion about 0.9 ounces.

Not sure if anyone has any tips, but any ideas are welcome!

I was thinking about slicing some potatoes to freeze so I don’t have to slice them every time I want fried potatoes. Would I be able to slice them, soak them in water for a few hours to get the starch out, then freeze them? Could I fry them from frozen in the air fryer or a pan with some butter and have them be nice and crispy?

So I was cleaning my Aroma rice cooker, with the inner pot removed, and had the round metal inner disc lid thing in my hand and it slipped, fell into the rice cooker sans the pot, instantly becoming mercilessly wedged into the rice cooker just above the heating element part at the very bottom. Tried prying it out by inserting small sturdy things in center hole but no luck. There’s really no lip either on the inner lid to try and pull upwards hoping it tilts out. Is all lost? Is there a way to get the inner lid dislodged somehow? I’ve read about using hot water to get the base hot and laying a bag of ice atop the stuck lid but you’re not supposed to get the heating element wet at all. Is there any other way to do the heat/ice thing without the hot water? I also don’t think I can use oil because you’re not supposed to get anything on the heating element at the bottom of the pot. Help…

I accidentally oversalted a batch of mini quiches…. Is there anything I can do to salvage them?

I use Jasmine & Sanpatong, Thailand (Sweet Rice) I haven't tried Jasmine yet but I followed the instructions to the letter on the Sweet Rice, Rinse 3 times, I added 1 Cup of the rinsed rice and filled water to the 1 marking on the inside.

It came out undercooked and hard. So 1 Cup rice/1.5 Cups water should do the trick?

Hey, so I made pineapple cake. I stuck in the skewer literally everywhere and it was dry. Then when i took it out and let it rest the cake is like wet moist and sticky. Is it not cooked??? It tastes cooked. Please help! ugh i wish i could include a photo

I've been trying to make rice for a long time, and it always ends up bad. It's very mushy, and stuck together. I throughly rinse the rice before cooking until the water runs clear. I then cook it in an Aroma brand rice cooker until cooked. As for water I use a 1:1 ratio. What am I doing wrong?

As the title says.

Ive made cream of wheat every weekend. Hispanic style - 2 cups of milk, cinnamon, sugar, etc etc. 1/3 cup cream of wheat.

Today, i wanted to make it as a comforting meal in the morning, a couple days after moving to my new apartment. I went grocery shopping yesterday and the milk i bought had a sell by date of 8/30.

No matter what i do, however, the milk starts to curdle and go sour in the pot. I've gone through 4 cups of milk. I thought initially i just heated it too fast (new apartment, new stove, y'know? It did heat up faster than i was expecting..)

But this second time, i tried cooking it on low medium heat. I added the ingredients, and normally it develops this pleasant softly sweet, cinnamon vanilla scent really fast. But after adding the cream of what there was this disgustingly sour odor under everything. I stirred a bit and yeah... again... curdles... and the milk began to separate...

What could be going on? Am i doing anything wrong? Is it the milk???? It doesn't look bad in the bottle. It smells vaguely sour but not moreso than any other time I've smelt milk

I’m making a marble cake recipe by Sugar Geek. She calls for 16 oz cake flour and 16 oz granulated sugar. That seems far excessive. Is that normal?

UPDATE: I did the recipe as it said and the cake turned out good

So at the senior living facility I work at, we serve seared dry sea scallops about once a month for dinner. And we have to sear off hundreds of them. We can sear them all before service (because its basically one turn, everybody all at once over an hour and a half.), then flash them in the oven in batches throughout service. We typically sear them on the flat top griddle then line them up on half sheet pans.

Any suggestions for easier searing? We basically just turn the scallops individually by hand with tongs...using a spatula they just slide all off and flip over. So we've been brainstorming some ideas but wanted to see if anybody has any experience or suggestions for searing off hundreds of these guys at the same time? Somebody suggested a smooth panini press? i was thinking something similar with a cast iron griddle plate.

I just made relish and have lots of brine left over. I’m going to do zucchini relish next - it’s still hot in the pot, can I just add the zucchini and use it?

Every time I make mashed potatoes ahead of time and reheat them, they go gluey or grainy. I’ve tried adding cream or butter while reheating, but it still doesn’t taste like it was freshly made.

I know restaurants batch prep sides like this all the time, what’s the actual method? Is it a specific reheating technique, some stabilizer, or are they just making fresh batches constantly?

Even better if there’s a way to pull this off at a dinner party without compromising the texture.

Hey everyone, I'm thinking about making some seafood soups in the future. I tend to rely on traditional, generically french techniques when I can't think of anything else, so I wanted to make broth-based fish soups like bouillabaisse. My basic recipe would be fish bones and head, cleaned, simmered in white wine and water, with fennel, leek, onion, bay leaves, thyme.

Fennel and Leek are some of my favorite vegetables, so I also want to incorporate them into the soups themselves from the stock.

Well, the problem is, the people I'm cooking for are on bloodthinners, which means their vitamin K intake needs to be monitored very heavily. For those that do not know, vitamin Kis a vitamin associated with blood clotting found in the leafy portions of vegetables.

But it's also present in many plants that aren't leafy themselves, but green (and typically in close proximity to the greens), such as Leeks, Green beans, Fennel. I typically don't run into crazy creative roadblocks around working around this restriction, but right now I can't think of many great aromatic blends to use for fish stock. Any suggestions?

I’ve cooked it this morning b/c it will be too hot at dinner time. Plan to reheat in my instant pot to not overheat the kitchen. It will hang out in the fridge for about 6 hours. Butter and cheese now? Or later?

Update: thanks all! I learned a lot today. I've decided to set it and reheat in portions on the stovetop. Still more heat use than I was hoping but should be better than the oven.

Basically what the title says, I'm making these falafel burgers my friend made once, and the recipe calls for a food processor. My friend cut everything by hand because she didn't have a machine and it was a one time thing. I really liked the dish, and am planning on making it for a very long time. I also had been recently thinking of getting a blender so I could drink my breakfast (it's just easier for me).

I figured if I could get a blender rather than a food processor, I'd be killing 2 birds with one stone. But when I looked into the difference between the two machines I saw people saying you can't do a smoothie with a processor, and nothing was said about patty consistency in a blender.

I'm not familiar with what kind of consistency the patty would even be called, as I'm not a huge culinary expert. If anyone is able to tell me if I can get a blender and it would still work for making these burgers, or a processor for smoothies, that would be great!

TLDR; Can I get a blender and have it still work for making bean based vegetarian burger patties, or a processor that could make me smoothies.

I started some wings in a marinade comprised of 4 tbsp soy sauce, 1 tbsp fish sauce, and 3 tbsp brown sugar around 4:00 Wednesday. I intended to make them last night, but was offered free food instead I couldn’t turn down. If I wait until tonight to cook them will the soy sauce have ruined their texture? Low sodium soy sauce if that counts for anything. There’s also some green onion and minced garlic in there.

The butter was already a bit warm for creaming, but I figured it would be okay. Then, I got an important phone call, so I set the bowl down on what I did not realize was a hot surface. By the time I was off the phone, almost half the butter was liquid. Immediately threw the whole bowl in the fridge and came here to ask if I have to start over.

Usually I'm happy to experiment and eat a mistake, but this is for a nice occasion. Thank you!

Recipe

Ingredients

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon, for topping

Preparation

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Hi Reddit, so I’m cooking 75 lbs of tomatoes into a sauce in an 80qt pot. I got one of those propane stands and everything.

So when I cook on the stove I have the power so low, literally one click above off. Does the principle remain the same with propane and with a batch of that size? Ie should the flame still be at the lowest setting possible or should I go for a medium flame?

Pot is 4mm thick and I stir every ten minutes although my sauce is on the thicker side, I bought a heat diffuser if that means anything.

Inspired by a delicious recipe in r/culinaryplating, I want to try a pasta made partly with masa harina … but have none as I usually don’t cook with it. Would fine cornmeal or grits substitute, or do I need to schlep out and buy a big bag? Thanks!

Just wondering if when I boil the sliced fries with vinegar, would boiling them in stock do anything for them in the end or would it be pointless?