r/AskCulinary

So sweet red and rainier cherries are in season and they are super cheap since they are locally grown. I keep stocking my fridge with them. I currently have around 10 pounds on hand but the sweet red cherries are going on sale for $1.77/pound so I will buy a lot more. I am addicted to cherries and I can eat several pounds per day (on top of eating pounds of blueberries and other fruits every day). That being said, once the summer is over, cherry season will also be over. I wish to stock up on tons of cherries, more than the rate at which I consume them, so that I can enjoy them for months to come. Does anyone have ideas on some good ways to preserve cherries? One thing that comes to my head is pitting and freezing them.

I’d like to try to make my own corn tortillas. I’ve made tamales in the past and I have a bag of Maseca Instant Corn Masa Mix. I wish I could post a picture but it is a light brown colored bag and has the word “Tamal” on a red banner across the front. Can I use this for corn tortillas or is this only for tamales? TIA!

This is admittedly a very dumb question bit I figured I'd ask so I don't fuck it up.

I recently got a pasta cookbook to make my own pasta and it calls for semolina and 00 tipo flour. I have semolina already but in looking at 00 tipo. Is there a difference between the ones that are marked for pizza or will it also work for pasta.

Going to be making gnocchi and taglitelle this weekend.

I was trying to temper chocolate and it's honestly frustrating to learn. I've bought all the recommended thermometers to get an accurate temp, tried cold bowl, cold table, even using coco crystals as a seeding method. I've got it to work but not reliably.

My question is, since the chocolate I get from the store is already tempered, could I not just melt that down and keep it within temper as long as I keep it under 88f? As long as I don't go above that, then I should be able to just pour the chocolate into the chocolate bar mould I have and it harden back to its snappy form right?

Was deep sea fishing and caught a king mackerel. Have no idea of how to cook it. Best I have found so far is to smoke it.

I have a bunch of tomatoes from the garden right now, about the size of a golf ball or a little bigger. This crop is meh for eating fresh (not as much flavor as our other types) so I was going to make a sauce with them. I don't have a food mill, and the other way I see people prepping fresh tomatoes for sauce is by grating. I think this would be pretty tedious with all the small tomatoes I have.

Any other good way to prep them? Would the food processor or Vitamix might leave too much skin and seeds? But maybe blended up you wouldn't notice? Or should I just start grating and hope my knuckles survive?

Thanks!

Hi! I started making pasta last year with all purpose flour. It comes just fine! I recently bought the 00 tipo pizza flour from king arthur and my dough comes out very tough. I've played around with the egg to flour ratio, but still the same results.

with all purpose, i do 80g: 1 whole egg. with 00 tipo flour i tried the same and went up to about 100/110g: 1 egg + 1 yolk and still very tough.

Any idea what is happening or suggestions?

Whenever I try making them the part I struggle with is the folding step, they never come out clean looking and I was wondering if anyone had any tips to create a nice fold?

Hello!!! I’m making a wonderful Pad Kee Mao for dinner tonight. I love ginger though.

Is it unusual to add a knob of finely diced ginger to a standard Pad Kee Mao?

BONUS QUESTION: Any Thai appetizers that you all recommend? I’m looking for a vehicle for sauces!!! Any recommendations on this front are welcome!

Thank you all! The Verdant Sleeved One

This is kind of a two part question:

1. Can I bake or fry rotisserie chicken skin?

2. If yes, can I freeze the skin to bake and/or fry later?

I bought a rotisserie chicken and I don’t want to waste the skin.

I am allergic to alcohol and can’t have even a drop of it. I have a recipe that calls for rice vinegar in the dressing- so it won’t be heated. Do you know if rice vinegar contains any alcohol? This is the one I have: :

Hi everyone! So, I am working on making my fridge more ADHD friendly and in doing so, I decided to store my herbs by placing them in glass cups, that are about 1/3 of the way filled with water (roots submerged) in the door of my fridge. Within, a few hours, all of my herbs had wilted. I am so confused because my research led me to believe that this is way will ensure that my herbs will last the longest. Does anyone have any clue as to what is happening/what I can fix?

FWIW - I have tried the wrapping in wet paper towel method and it did not work because ~object permanence~ and they would go bad.

Thank you!

I'm trying out some dairy and grain free cake recipes for a friend with dietary restrictions. I want to make the recipe more moist. Would Glycerol Monostearate help with that, or does it only work with cake/all purpose flour?

If this wouldn't work, what are some ways I could make grain+dairy free cakes more moist?

So I made bone broth and froze it the other day. I'm meal prepping and I want to make a chicken soup with the bone broth but I want to freeze it for later. I know you're not supposed to defrost and then refreeze stuff so I'm a little lost.

My plan is to make the chicken soup with as little water as possible and then when I want to eat it, defrost that and some broth and "thin it down" with the bone broth. Is this a valid way to do it? I want as much nutrition as possible as this meal prep is for healing from a major medical event

I make pan pizza from time to time. Since tomatoes are in season, I was wondering if I would get a better tasting pizza sauce if I used fresh cherry and/or roma tomatoes or should I stick with canned san marzano tomatoes? In case the fresh tomatoes are better, should I use all cherry, all roma, or some combination?

The pizza sauce recipe I usually use is:

In a pot

• 28 oz can of san marzano tomatoes

• 1/4 of an onion

• 2 crushed garlic cloves

• 3 tbsp butter

• pinch of salt

• 1/4 tsp italian seasoning

• 1/4 tsp red pepper flakes

Simmer for ~ 25 minutes

Remove onion

Blend with an immersion blender

I've always liked . However, I wonder how much kneading in a stand mixer would be the equivalent of the initial overnight rise.

I would still do the bulk ferment in the fridge as it seems necessary to build flavor, but skipping one planned phase could help shorten a schedule.

Would it be just as healthy and considered regular lard or do you have to make it from leaf fat?

I’m trying to learn how to use stainless steel and have been doing plenty of research, such as Leiden Frost effect, using fats after heating, fond and deglazing, cleaning afterward. This pic is about 5 or 6 uses in with just eggs and chicken and a couple mistakes. Is this what it should look like? Should it be that sidewall kind of clean the whole way through?

Basically title lol, I can’t really find a straight answer anywhere. Thanks!

Hi, I want to make cheese danishes, but every recipe I've found says using a bar of cream cheese is best. I only have ones that come in a tub. Does it matter that much? Will they be ruined with a tub? 🥲

I follow a simple recipe from tiktok: combine 250g cottage cheese, 1 egg, 50g butter and baking soda and blend to smooth consistency, then cook till its thick. Unfortunately my sauce turned into foam and I dont know how to fix it. How it looks like vs how it should here:

I've read online that I should apply "mineral oil" to it every month or so. I couldn't find any product named that where I live but i've read that most mineral oil sold is just paraffin oil which is a highly refined food grade mineral oil. Found some at a pharmacy sold as over the counter medicine against constipation(?) Ingredients say "Paraffin Oil Ph. Eur. (European Pharmacopoeia)"

I'm almost sure that this is what im looking for, but just want to double check before applying constipation medicine to my new cutting board.

7/8ths of the quart container is opaque but there's a layer of orange translucent liquid floating at the top of it. Some containers had more, some less. Never bought lard before.

Edit: Lots of good information in here, thank you for all the responses!