I'm 22 and looking to enroll into a culinary school and culinary lab showed up as an option. I've never heard of it and they seem relatively new? I just wanted to know if anyone had any experience with this school. submitted by /u/hunnyxcactus [visit reddit] [comments ..read more

I have 5 cartons of unopened egg whites are are about to go past their use by date. I’m sure they’ll be fine for use for at least a week or so after, but each carton has 454g of egg white. I’d like to use up as much as possible. I’m only cooking for 2, so anything I make would probably need to move into the freezer. Thanks! submitted by /u/Excellent-Tie-3842 [visit reddit] [comments ..read more

So I went to this Michelin star sushi restaurant sushi yasuda in nyc and they had thing called ebi maccha-age which is flash fried prawns with matcha dusting. The prawns were fried so that it was hundred airy bubbles around the body of the long prawn how did they get this effect? submitted by /u/SpiritualTarget3232 [visit reddit] [comments ..read more

should I clip that piece off or let it heal? submitted by /u/Raindropssssssss [visit reddit] [comments ..read more

So, I'm well versed in pan, reverse, sous vide-post searing, but I'm crafting a stir fry recipe for the (electric for me, but I suspect that other methodologies would benefit) range. I had a thought about -for lack of a better term- par-searing (in a cast iron) or par-grilling the meat to add char prior to Wok-ing the whole stir fry to add texture but also preserve moisture and tenderness when adding to the wok. Is this a thing that people do or am I an accidental pioneer? If any one has done something similar before, I would absolutely love some details on their experiences or tests. Don't w ..read more

submitted by /u/Horror_Breadfruit913 [visit reddit] [comments ..read more

So im looking for a cutting board that i can use for a lifetime. Please educate me what brand, how to maintain it, and what to do & what not Thank you! submitted by /u/AdministrationPure93 [visit reddit] [comments ..read more

I’ve had this spatula for sometime now and have found lots of use for it. However like all good things its life is coming to an end (cracking in silicone). Was wondering where I could find a new one or a similar product. Im not sure what it’s called and has no branding on it. Can’t remember where I got it. submitted by /u/TheSwammer [visit reddit] [comments ..read more

Bought some ice cream as a treat, opened it the same evening and there was a huge pool of ice at the top. Once removed, and dug in, the ice cream was really sweet, greasy, and grainy. What can I do with it? Was thinking of blitzing into a milkshake but husband isn't a fan. It was a fancy 4 flavour ice cream we bought out of town so couldn't be bothered to return it. Just to add, we have had this ice cream before with no issues. Seems to have been a bad batch. submitted by /u/fleeingcyber [visit reddit] [comments ..read more

I just bought some homemade dango and mochi and id like to know if i can keep it sealed on its plastic wrap for 2 days (i havent opened it yet). But the bad part is that im going back to my hometown tomorrow (on sunday) and its going to be a 6h long trip Do yall think its gonna be edible until tomorrow (sunday) night??? submitted by /u/Careless-Garden-3224 [visit reddit] [comments ..read more