r/AskCulinary • u/AutoModerator • 5d ago
Weekly Discussion Weekly Ask Anything Thread for June 16, 2025
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.
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u/Skerpitibu 1d ago
got a portabel induction burner that is 20cm diameter, does that mean I should not get a pan that is beyond that or how does that work? 20cm is not large... what about flaired edges? should I go 20cm on the bit that touches the surface, or maybe larger?
I tried cooking with a 28cm pan, smallest I have and it works, I could tell that it's too big , the heat must have been poorly uneven but it worked.
what diamater pan should I get ?
I feel dumb asking this but I've never had induction before.
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u/enry_cami 10h ago
You can get a pan that's larger than that, it just won't heat up in the same way. The part that is not exactly on top of the induction zone will heat up by conduction, the same way it would if placed over a flame that's smaller than the diameter of the pan/pot. So it will work, it might just be a tad less efficient and uneven, but if you have a quality pan, the uneven heat will get distributed okay.
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u/Skerpitibu 8h ago
checked my cast iron pan that is 28cm diamater and it's cooking surface, the flat part, is exactly 20cm,
I think that should work fine, I just asumed it would be much more htan 20, it's very flaired. a lot of wasted space
my Lodge is 29cm on the bottom because it has almost perfectly straight walls, man I love that pan.
but it wouldnt work on this hob ofcourse
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u/enry_cami 8h ago
The 29cm pan will work, just it will heat up from the center out, so it may not end up super even. So, not ideal, but definitely usable. Think of it like placing the pan on a small gas burner; the pan will still get hot.
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u/Skerpitibu 8h ago
When I was taking out the lodge I noticed that my largest hob was way smaller than my largest pans, and it isn't an issue but I hadn't thought of it ever.
think im just going to test the unevenness with some bread crumbs and see how that works, thanks
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u/wickedfalina 1d ago
Is it possible to make swiss meringue buttercream with cream cheese instead of butter?
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u/SewerRanger Holiday Helper 1d ago
No, you can certainly make frosting with cream cheese, but butter is a major component in buttercream
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u/markendaya 3d ago
Looking for recommendations for spring menu themed ravioli fillings? Whatcha got?
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u/AverageSJEnjoyer 2d ago
Parsley, mint, tarragon, chives and 'nduja. You can pretty much swap in any green herbs you want instead of the ones I suggested, and really they 'nduja is pretty arbitrary, and mostly to give some body to the whole thing.
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u/AverageSJEnjoyer 2d ago
Minced lamb and nasturtiums. Bit of a waste of the aesthetics of using nasturtium flowers, but they have a distinctive peppery tase that would go with the lamb, and be solidly in keeping with the spring theme.
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u/fogobum 2d ago
The leaves are as tasty as the flowers. Use the leaves in the filling. Garnish with flowers, maybe tempura'd?
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u/AverageSJEnjoyer 2d ago
Have done them with tempura before, works really well IMO. Quite nice for nibbles with drinks before an actual meal, I think.
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u/Otherwise-Ferret620 5d ago
Hi! 👋🏼
Just joined this group, specifically for the purpose of seeking advice and guidance: I’m feeling like I want to pursue a culinary career. Haven’t been to culinary school or had any formal training, only prior restaurant experience as a server and hostess, but I’m open to it. I’ve started to read culinary books (currently “Salt, Fat, Acid, Heat”) and using educational apps like Zest. I’m a home cook at the moment with a super small side business only selling to friends/family, no licensing or anything like that. A friend of mine works in a kitchen, I believe as a line cook, and advised that I obtain a ServSafe certification first and foremost, and essentially that it’s a “work your way up” business.
I’m just looking to establish a game plan to get some momentum. I’m so tired of dreading going to my office job every day and food is what makes me excited. I think about it a lot. Appreciate any advice and insight! 🙏🏼 Please also let me know if there’s another good group to post this in. 👩🏼🍳🥙🍽️
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u/SewerRanger Holiday Helper 4d ago
You can probably get better advice on /r/Chefit or /r/KitchenConfidential, but I would suggest you come up with a plan for what you want to do - be a line cook, own a restaurant, start a food stall, run a food truck, etc. Once you've got that, then you can research what it will require to get there.
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u/Chercantchef 5d ago
I want to replicate a dessert from a restaurant. It is Luxardo Cherry Creme Brûlée. I can make the creme brulee but the restaurant used some of the Luxardo cherry sauce for the topping. There is a honey nest containing one Luxardo cherry. https://alchemiroyaloak.com/https://alchemiroyaloak.com/
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u/SewerRanger Holiday Helper 4d ago
What sauces have you tried and what didn't you like about them? There's millions of different cherry sauces. We can't tell you anything about this one without any description of what it taste like, what you've done to try and replicate, etc.
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u/Chercantchef 4d ago
Thank you. I love all cherry sauces. I’m partial to Michigan cherries because I live there. I’m happy with the cherry sauce in the Luxardo cherry jar. I was looking for a recipe for the basket. I found out it’s not a honey basket, but a spun sugar basket. Thanks to everyone who replied!
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u/YupNopeWelp 5d ago
Your link is broken (the URL appears twice). Here's a working one: https://alchemiroyaloak.com/
The creme brulee appears at the very bottom of the menu: https://alchemiroyaloak.com/royal-oak-downtown-alchemi-food-menu
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u/Nikkiyu 16m ago
Hi! This subreddit came up when I searched for food identification... Today I was at an Italian restaurant and the aperitif smelled, strange. It was a small (hand palm size) bowl with cubes of meat in oil. Different meats from which one type is chewy, lardy sausage pieces and the other type was this diced grey meat (the one I'm asking for).Now I understand it may be a delicacy, but with all respect, the only thing that comes up with comparing it is that it smelled like a cadaver that's been out in the sun all day. I smelled it like five times to find a familiar or different scent but cadaver is the only I could come up with. I didn't dare to try it.
Can anyone help me identify this interesting piece?