r/AskCulinary

I made a roast chicken but after cooking it the insides are all bloody red. It was a fresh chicken that we froze and then cooked from frozen. It also said that gizzards weren't included on the packaging

The insides are all completely red. It was full of red liquid that dripped out after I moved it.

Watched a you-tube video on cooking wings. The cook seasoned the chicken then put flour in the grease. The wings looked great. What and how did it happen? When can that technique be used?

Many thanks

If you go to a chip shop in Scotland and order a veggie burger, you get this frozen patty that they throw in the deep fryer for you. It's battered, has a few veggies like peas and carrots in it, but it's really an enormous fritter, like an inch thick.

They are absolutely wonderful an are probably really bad for you. I've never seen one outside of Scotland. Don't know if they exist in England or not, I didn't go there much.

Does anyone know what I'm talking about? How can I find or make them in the US?

Happy 4th!!

I’m making a family favorite of Pressure Cooked Baby back ribs.

Cut up the rack, put on a dry rub, add into PC with some liquid smoke and broth. Cook 30 minutes and pressure release.

This always produces great ribs and I’m always left with a bunch of pork ribby, dry rub infused liquid.

What can I do with this?

I’ve tried several times to reduce and use, but generally it ends up too salty, based on the dry rub mixing in with the pork juice. Or just too much spice and rub flavor.

But it just seems like there is so much delicious potential, I don’t want to give up.

Just not sure how to take the run off and make it great.

Appreciate any ideas.

(The dry rub changes but is generally within a standard deviation BBQ dry rub)

I guess what I’m asking is, within the realm of more ‘sophisticated’ cooking, is it expected that asparagus and green beans be more on the rawer side, or if charred/browned, still retain their crunch?

I just love when these vegetables are totally sautéed to hell, where they’re brown, wilted, and very soft, and drenched in oil, and not so much where they’re simply blanched or only lightly sautéed.

Generally, when I see these ingredients plated, they always seem to fall in the later camp (usually lightly blanched). When it comes to professional training and cuisine/foodie expectations, is there an objective consensus?

Thanks for the responses.

Hello, I cooked a mackerel in my air fryer - 12 minutes at 200 degrees (that's about 390 F) - turning it over half way through.

The skin was crisp, but the inside of the fish had turned into a very unusual floury texture. The mackerel seemed very fresh, so I don't think that was the problem.

Maybe the cooking time was too long? Or something else?

My dad is getting a bunch of teeth removed next week and will only be able to eat soft foods for a while. I know you can use stuff like raisins but i think those would be too tough for him. I guess im wondering if it would mix properly or just clump up because its not in something like a cake.

Hello everyone,

Here's how i went about making the chocolate sauce-----

I tempered 100g of Dark Chocolate in a double boiler. Once melted it felt too thick, so i added neutral oil to thin it. I wanted to achieve a nutella type consistency and ChatGPT recommended adding neutral oil (approx 10ml).

Anyway, after adding oil the texture was good, and i stored the leftover sauce in an airtight squeezy bottle at room temperature. I used it a couple days later, it was slightly thicker but the sauce had a smooth finish.

However, when i went to use it a few weeks later, i noticed the sauce had a grainy texture.

Any tips on how to make it shelf stable? I want to make a chocolate sauce that has a nutella like consistency so i can spread it over toast or drizzle it on my pancakes.

Is there boneless to bone-in conversion calculation? I have a recipe that calls for 4752g of “chicken, broilers or friers, meat only, raw” but I have been purchasing leg quarters to save money.

Other than salt which penetrates meat well, does marinading with spices before searing really help compared to adding the spices after?

Why isn't it better to instead dry the meat out before searing (air dry/paper towel), sear the unseasoned protein to get a nice maillard reaction without any spices/fluids to block the contact between the protein and the pan, and add the seasoning afterwards? I would think that marinated spices will burn if added too early in the searing process, which doesn't do any good.

I'm grinding a chuck roast for a craft burger. After trimming, the cut looks a little lean, like 10% fat 90% lean. I usually have some extra fat to grind into the meat, but not this time. What can I add to bring up the fat percentage so that the burger is not too lean and dry after cooking? I have butter and a cup of solid duck fat, what can I do with them? Thank you.

So I let my cake cool last night for over an hour uncovered. It was cool to the touch not warm. And so I put the cover on and went to bed. In the morning tho the top was completely damp. Why is this if I let it cool??

Hey everybody! I ran into something unexpected while working with daikon radish in a dessert application (specifically a sorbet component).

Raw daikon tasted relatively mild and slightly peppery. But after blending it into a purée, the flavor changed a lot, becoming much more pungent with a sharp mustard/horseradish-like flavor. At the same time, the purée became noticeably foamy and I couldn’t fully eliminate it even after passing it through a chinois.

My assumption is that this is related to some kind of enzymatic breakdown after cell rupture, but I’d like to understand what’s actually driving the intensity change and the foaming.

A few things I’m trying to clarify:

• Does high-shear blending significantly affect this?
• What is the primary cause of the persistent foaming in this kind of purée—protein release, trapped air from shear, or other compounds?
• Would a cold infusion or gentler extraction method reduce this effect, or does the reaction still occur as long as cells are ruptured?

Curious if anyone has run into this behavior before!

I've recently used a bag of long-grain rice as a pie-crust weight (I've put puff pastry in moulds, put aluminum foil on top, and filled it with raw rice) to get nice pie bottoms. My question is: did the baking process affect the rice? (It was baked in the oven at 180 °C for 20 min) Right now I'm keeping it in a ziplock bag in my pantry cause I'm afraid to use it in case it "fails" in some way (does not cook properly, etc.) and ruins a dish.

Hi! I forgot to clear my oven before turning it on and like the title states, left it and then remembered! My cutting board is this really nice wooden one and it got pretty warm - still grabbable and i got it out.

I know the biggest issues are that it probably lost moisture and the food safe coating isnt heat proof. Hoe would you handle this?

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