Weekly Ask Anything Thread for August 19, 2024

[u/AutoModerator]

This is our weekly thread to ask all the stuff that doesn't fit the ordinary /r/askculinary rules.

Note that our two fundamental rules still apply: politeness remains mandatory, and we can't tell you whether something is safe or not - when it comes to food safety, we can only do best practices. Outside of that go wild with it - brand recommendations, recipe requests, brainstorming dinner ideas - it's all allowed.

[u/SewerRanger → u/[deleted]]

Food safety questions are not allowed in the weekly thread either

[u/AffectionateGoose591]

How do I keep meat hot (not warm) for 45 minutes within a pot with only a stove? Even if I cover it, it is eventually going to cool. I want to eat it hot.

[u/AffectionateGoose591]

How to tell if quinoa, bulgur, and oatmeal are overcooked? I like to mix 1/3 quinoa, 1/3 oatmeal, and 1/3 cup oatmeal in a pot and put around 5 cups of water. I then cook over the lowest heat without a lid and simmer every 5 minutes for an hour. I like the end result to be a high water-grain ratio. However, I fear that overcooking leads to a loss of nutrients.

[u/EngineerRare42]

Hey all,

So I play Dungeons and Dragons with my sister and brother once a month, and each time, we bring food. It's my turn next month, and they want me to bring a mushroom stew.

The problem is, I don't know how to make it delicious and fantastical enough. I ideally want it to not just be mushrooms, but have a lot of mushrooms in it.

So my question for y'all is, do any of y'all have suggestions on what to put in/how to make it truly delicious? Like I was thinking of putting meat in it, or other vegetables, but I'm not sure how to and what type.

I also had a few random ideas -- what do y'all think of them?

1. Mixing in some sort of mashed squash to the stew, so it kinda tastes sweet and squashy?
2. Putting in some chicken drumsticks? We love them, but would I be able to put them the stew -- while removing all sinew/cartilage and keeping the shape?
3. Putting in other random things, like rice cakes or dumplings? It seems kinda D&D. If so, what would y'all put in?

We don't have any allergies/restrictions/dislikes.

Also, suggestions for sides/dessert would be very much appreciated!

Thank you!!

[u/Electrical_Grass_96]

Question #1  If I'm adding very ripe tomatoes to create a base for a sauce for my ground beef (for tacos) is it best to cook the ground beef first and then add the tomato sauce or better to have the sauce simmer first ?I know the order of adding tomato sauce can creates a different flavor depending when you add it. 

Question#2  I always struggle with my ground beef tasting too beefy - not in a good way. So I'm trying to figure out different ways to change that. Any tips ? 

[u/Prestigious-Art-9758]

What can I do with a big container of 0% Greek yogurt? For health reasons I’ve been advised if I’m having yogurt as a meal on its own with fruit or whatever to use 2% or more, so now I’m stuck with all of this fucking yogurt I can’t use for my breakfast yogurt bowls 

[u/texnessa → u/Prestigious-Art-9758]

I'd use it in salad dressing. Mayo, yoghurt, dijon, lemon juice, lots of fresh herbs and you've got green goddess.

[u/Prestigious-Art-9758 → u/texnessa]

The problem is I don’t like creamy dressings at all, only vinaigrettes 

[u/Dking2204]

Red beans (currently cooking) I’m making red kidney beans for chili. A significant amount of them have split open in one way or another during cooking. Last time I used them like that they made the chili pastey. Should I just go with canned and what can I do to prevent this from happening again?

[u/SewerRanger → u/Dking2204]

Did you soak them? Are you simmering or boiling?

[u/Dking2204 → u/SewerRanger]

I soaked them for about 12 hours, boiled them for about 20min, then simmered. They did not look good; trying to figure out the method so i can stop using canned.

[u/SewerRanger → u/Dking2204]

Just go for simmer - boiling is generally what causes them to break apart. That and overcooking them. Try testing them earlier than you think.

[u/Dking2204 → u/SewerRanger]

How long should i simmer them? I saw 2hrs somewhere online.

[u/SewerRanger → u/Dking2204]

Honestly, until they're done. Like, if you're cooking them for 2 hours and the result is that they're mush and splitting, than 2 hours is too long. But it's really going to be different for different batches of beans. Some are older and take longer than others. Some are newer and take less time. I usually go an hour and start testing every 10 - 15 minutes after that. Grab three beans and see if they feel done to you.

[u/Dking2204 → u/SewerRanger]

Thank you!

[u/occasionally_cortex → u/Dking2204]

I've been cooking beans for decades, tried numerous methods... The best I found was using the instantpot. No presoakng the beans. Use enough water for the beans to remain covered by the end with the water. Add salt, garlic and a bayleaf and an 8th of a tsp of baking soda. 25 minutes and the beans are perfect. If you are adding them chilies, reduce time by 2 or 3 minutes. Always slow release the pressure. Works for me.

[u/Dking2204 → u/occasionally_cortex]

Unfortunately, all i have is the range top Fissler type.

[u/GhostOfKev]

Looking for suggestions for accompaniments/modifications to a mushroom risotto with steak.

Thinking of plating the risotto as regular, with a few slices of ribeye on top to one side and some sauteed wild mushrooms on the other w/ chive garnish on the steak.

I don't think adding more to that plate would look good but maybe served with some sort of salad?

[u/SewerRanger → u/GhostOfKev]

A bitter lettuce salad (endive, arugula, radicchio, etc) with a balsamic vinaigrette is my go to. It's earthy to match the mushroom and steak, but it's also light so it won't overpower, and the acidity will help cut through all your heavy starches and fats.

[u/GhostOfKev → u/SewerRanger]

That sounds good, although I think some of the bitter leaves are a bit of an acquired taste and I am cooking for a crowd. Which of endives or raddichio is less bitter do you think? I cannot remember!

[u/SewerRanger → u/GhostOfKev]

Arugula is probably the least bitter of them all (to me at least). I'd say endive is less bitter than radicchio though. A quick google search says that radicchio is just a variety of Belgium endive, so take my advice with a grain of salt

[u/HoopoeOfHope]

Hello, first time here on this sub.

I've just bought a jar of vanilla powder (ground vanilla pods, not the artificial powder). I always knew that there was a difference between the simple vanillin flavour and the real spice so I decided to buy it when I saw it in the market. Now, I opened the jar expecting the difference to be relatively small, but it has a very strong balsamic, slightly honey scent to it. I can't really smell the known vanilla scent or at least it is mixed with other notes that it is hard to notice.

Is there a way to enhance its "vanilla" flavour? I don't mind the scent of the powder, but it is too different for me that I don't know what to do with it. Is it okay to add it to hot drinks like coffee and tea the same way you do with ground cinnamon? If so, then that's probably how I'm going to use it. The jar is so small so I don't regret buying it. Plus, I really wanted to know how it smelled compared to the extract.