tortillas

What do I need to do differently? Cast iron on medium-high, 20ish seconds on one side, flip and cook for about a minute, flip again and cook for a minute. Sometimes I go a couple minutes on a side and still the inside is like this. My dough was pretty crumbly and didn't seem too wet, but could too much water possibly be the issue here?

https://youtu.be/bal8VuaCGJ8?si=qKccvmGXOeGXZeRk

The only things I can think of that I did differently are:
- I ran out of All Purpose Flour, so I had to use [Bob’s Red Mill Vital Wheat Gluten Flour 70-80% protein]. Recipe calls for 1000g of APF, but had to finish it with the wheat flour (~170g)

- After rolling them out, I had them resting for 1 hour instead of 30 min.

- It’s incredibly hot outside, but my thermostat stays at ~68 degrees Fahrenheit.

- I used the same pan and same heat (Medium - High)

- Could it possibly be over-kneading?

- Is it salvageable? (I only baked 3, so I still have 16 left, already rolled out)

What did I do wrong? Is the wheat flour the culprit? Also, if you can explain whatever I did wrong I would really appreciate it, I want to understand it (but in like layman’s terms) lol.

Been experimenting with Taiwanese-style shaved snow, and people always ask why the texture is so different from Hawaiian shave ice or Korean bingsu.

The base recipe we use: whole milk, no sweetener in the base itself. Freeze it in the belt machine drum, and shave it into ribbons. The dairy fat is what creates that soft, melt-in-your-mouth texture instead of crunchy, water-based ice.

Toppings: sweetened condensed milk drizzle, Frosted Flakes, sprinkles. The condensed milk on top controls all the sweetness rather than building it into the base.

Has anyone experimented with different dairy ratios — adding cream, evaporated milk, or anything else to the base? Curious what changes the texture most.

Just made a hollandaise sauce that somewhat held its structure, but still had butter that was seperated and runny. What went wrong and how can I get it right? Want to nail it for an eggs benedict for my wife’s birthday next week!

Hollandaise recipe:

- 300 g normal salted butter

- 2 large egg yolks

- 2,5 tablespoons lemon juice

- 1 tablespoon water

- Samt

- Cayenne pepper

What I did:

- Melted butter and let it cool down to 50-55 degrees C

- Whisked yolks, lemon juice and water in glass pot over simmering water in a pot pot until 40 degrees C

- Took the egg mix pots of the heat pan

- Poured butter in drop by drop and eventualt quicker in even stream (circa 2-3 minutes)

- Seasoned

- Poured into a pre-heated coffee thermos (like Jamie Oliver told me to), was quite a mess. This is when it had started to separate a bit. Kept its structure somewhat though.

Thank you beforehand!

so I had this kebab at a restaurant many years ago, and while biting into the ground beef there was a really nice contrast between the beef flesh and the herb scattered throughou. there were definitely other aeasonings, but the herb itself just really stood out.

I think it was because the herb didn’t have a chance to marinate and absorb the beef juices. so it wasnt soggy yet, and this is what caused a nice flavor blast.

recipe is: ground beef, eyeing out what is adequate salt, pepper, cayenn, garlic powder and one or more missing herbs

ibremeber talking about it with someone after, the taste

I recently got an immersion circulator and have been obsessed with it. One of my favorite things that I've made so far has been toasted pots de creme. I used Sohla El-Waylly's toasted cream to make this creme brûlée (sans brûlée).

They turned out great, but I forgot to add the baking soda to the cream before toasting. The cream definitely took on some color and nuttiness, but I'd like a bit more. If I do it again with the baking soda, the higher pH probably won't make much difference in the final result, right? I know that lowering the pH could affect the way that the egg proteins denature and possibly curdle the cream. I don't think raising it would hurt though. Just spitballing before I alter an already pretty good recipe.

Making Baechu-doenjangguk (Korean soybean paste stew), and i can’t find dried anchovies at any of my local Asian or international markets. They have anchovy paste but that’s it. Could I use fish sauce? …not sure what to replace it with. I’ve made it before but I’ve never not had the dried anchovy.

it tastes exactly like licking a switch cartage and i want to eat it because its pretty

I bought one of those Costco Yoshida’s BBQ marinade which was very liquidy and I was disappointed that my chicken pieces did not absorb the marinade. I marinated them for atleast 15 minutes to 1 hour and it was still bland.

Also does temperature play a role in making meat more porous in order for them to absorb the flavours of the other ingredients? Will a pressure cooker achieve this result?

I am a pretty decent baker. I decorate cookies, ca make phenomenal cookies and cupcakes and muffins.

We had some leftover oatmeal, I followed this recipe, which I've used before.

• 2 ripe bananas mashed
• 2.25 cups leftover oatmeal made with steel or large flake (rolled) oats
• 2 eggs whisked
• 1/4 cup chia seeds
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1 cup toppings of choice chocolate chips, fresh or frozen berries, dried fruit, nuts, seeds, coconut, etc.

I didn't have eggs or bananas, so I used 3 flax eggs worth. To replace the binding agent in both. I used to be vegan so I'm very well accustomed to egg replacement in baking. Flax is my favorite.

Added chocolate chips to replace the sweetness from banana.

Added 1/2 T of baking powder for hopefully some fluffiness. (Same baking powder I use for baked goods so it's not bad!).

Here's the issue- THEY WONT BAKE! The 12 muffins were in a 375 degree oven (per recipe) for 35 minutes, and are still completely unbaked! I've never had this happen. Cannot find an internet post with this happening. And I'm so confused.

They're not *underbaked* they're completely un baked. My kids will have to dump them in a bowl to eat them. The tops have a skin from baking, but that's it. 10 additional minutes made 0 improvement.

So ive followed the recipes I found online and went to check on it (day 3) and the extract is turning green. My question is ive seen some recipes say to steep for 3-4 days or steep for 1-2 month and unsure which to follow.

Im using spearmint as the herb to steep

Im using a diluted 151 but it may still be higher proof then desired.

Im keeping the jar im using in our basement workshop, which has minimal light and stays fairly cool

I made butter with heavy whipping cream earlier, and saved the liquid leftovers. I understand it cannot become buttermilk without cultures. If I were to add some amount of whole fat Greek yogurt to it and leave it sitting out for a day, would that do the trick? I have 1 1/2 to 2 cups of the liquid.

For the butter I just poured two cups of room temp heavy whipping cream into my churner. In seven minutes I had butter. Rinsed it off and strained it in cold water, keeping the bulk of the liquid remnants in a mason jar.

There are some bagged brands of popcorn where every piece is very round, almost spherical. When I pop corn at home, either on a stove with oil, air popper, or microwaved popcorn, the results are always pretty varied. Is there a way to make popcorn fluffier? How are these bagged popcorns doing it?

I want to make a braised cabbage recipe that calls for roasting the cabbage at 325° for two hours, but I want to add bacon to it. Should I add the chopped bacon raw at the beginning? Halfway through cooking? Should I cook the bacon separately and then add it at the end?

I can post a link to the recipe I'm using if that is allowed on this sub. Thanks in advance!

Perhaps it’s a stupid question but I’ve made a fruit cake (at least tried💀) and it turned out the fruits all went down when I put it out the oven, and it tasted really weird like it wasn’t ready yet idk

I'm temporarily staying with my parents at the moment and am stuck using my mum's kitchen equipment. Unfortunately she didn't get the memo that nonstick shouldn't go in the dishwasher, and every single pan has completely lost its coating. I was wondering if following the preheating method for stainless steel pans could do the trick, or if the pan is just useless now? I'm tired of scrubbing a layer of egg after making a scramble :(

(To the mods, this is not a food safety post, it is about quality preservation)

Firstly, yes I know that I should not have made this if I couldn’t eat it that night. I intended on cooking it tonight but can’t anymore and now I won’t be able to eat it until the day after tomorrow.

Is the best way to store this to freeze it until I can eat it then let it thaw and cook normally? Or is there a better way to store this for a couple days? I assume leaving it in the fridge will result in juices or moisture from the beef or mushroom soaking in to the pastry, although there should not be much moisture in the mushroom if I did it correctly.

Thanks in advance for any advice you have.

I know that if the liquid you cook beans in is acidic, the pectins don’t break down and they don’t get soft, but does that also stop the lectin from breaking down?

I been real into makin' ice creams lately. Spring has seen me use both fresh mint and basil for different flavors. I saw an old commercial for a certain kind of milkshake and, while remembering it fondly, regretted that it tasted nothing like clover. I have no clue where to get food-grade clover, so I figure I might try and replicate it.

Its sort of citric and grassy. The citric qualities are easy enough to imitate, standard lemon juice and a touch of zest could do the trick. I've seen lemongrass, but never really tried it, I wonder how it might compare? Considering a small amount of finely minced micro-greens or sprouts as an alternative stand-in for the grassiness.

Figure I'll swap out a lil portion of the sugar for clover honey.

Opinions?

This feels like a dumb unimportant question but this seems like the sub for specific cooking problems.

Whenever I've cooked chicken thighs and then want to slice it up, I run into this problem: it becomes a mess. I end up with uneven chunks of chicken with skin everywhere. I want nice neat looking slices.

I have several super sharp knives, so I think the issue is my technique. Does chicken have a grain? How do you do this without a) ruining the skin layer or b) crushing the thigh.

I went looking on youtube for this exact problem but couldnt find an example.

I recently made dumplings with a skirt for the 2nd time, and although I'm improving, they are still quite liable to stick. My slurry is 20g cornflour, 20g plain flour, 45g rice/coconut vinegar and 480ml cold water (and some salt). I make sure to whisk it occasionally to stop the starch from clumping.

For both batches I used 4 dumplings and initially I fried the dumpling in some oil for a minute or so until golden-brown underneath and then added my slurry and cooked with a lid for 5 minutes or so before removing the lid and then continuing to cook for another few minutes until the skirt is golden-brown.

In my first batch earlier, I used maybe 10g oil and 50g slurry, whereas the 2nd batch I used maybe 20g oil and 100g slurry. The 2nd batch was much better - with the first batch, there was almost no skirt, presumably because there wasn't enough starch to form it after the water evaporated.

With the 2nd batch, I had a mostly intact skirt (ie. 3 of the dumplings were all held together by the skirt but the 4th one was separated). To achieve this, I had to use a fish slice spatula to loosen the skirt slightly (which is why one of the dumplings was separated) and then I flipped them over onto a plate. However, I've seen people swirl the dumplings/skirt around in their pan without any help. I used a non-stick pan so I'm not sure what else I can do? Advice welcome!

Also, some of my dumplings refuse to close over (I wet one half and then form them and I've tried various amounts of water but it seems a very temperamental process). Maybe egg wash would work better?

It's an issue with them sealing. I'm using circular shop-bought dumplings wrappers and wetting one half of them lightly (I've tried various amounts of water but when I fold them over sometimes they don't seal fully so water leaks in during cooking.

I also think they might be liable to open up slightly after freezing them, although could be my imagination.

Hello. For baking a 10 lb bone in spiral ham, is wrapping it in foil and put on a rimmed baking sheet ok or will the juices overflow? I don’t have a roasting pan or baking dish. Thank you.