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Forum » Ask the chef. AMA
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Thread: Ask the chef. AMA

post 1660950753 05-08-2022, 04:11 PM
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Originally Posted By VSVP84⏩
Like what would you recommend it be used with? Interdasting
It’s awesome on pork, and sautéed veg
post 1660950813 05-08-2022, 04:12 PM
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Originally Posted By ezmac31⏩
What’s the most underutilized/under appreciated spice few people have in their spice cabinet but should? I’m always telling people who make food about ground mustard, doesn’t seem like anyone uses it because they equate it to the burger condiment
Just quality spices imo. There's a big difference in the quality.

It depends what foods you like or know how to make. But maybe people would try more if they knew.

Sichuan peppercorns are one of my favorite secret spices but requires one knows how and when and what to use with.
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post 1660950973 05-08-2022, 04:16 PM
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Originally Posted By 8eggs⏩
Just quality spices imo. There's a big difference in the quality.

It depends what foods you like or know how to make. But maybe people would try more if they knew.

Sichuan peppercorns are one of my favorite secret spices but requires one knows how and when and what to use with.
Thanks will try
post 1660951203 05-08-2022, 04:19 PM
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Originally Posted By ezmac31⏩
Thanks will try
Learn how to light toast and grind Sichuan peppercorns and make these 2 dishes.

Kung pao chicken
Mapo tofu

This will open up your ability to know how to use it in other places, like Currys or even salads.
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post 1660952043 05-08-2022, 04:37 PM
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Originally Posted By 8eggs⏩
Learn how to light toast and grind Sichuan peppercorns and make these 2 dishes.

Kung pao chicken
Mapo tofu

This will open up your ability to know how to use it in other places, like Currys or even salads.
Just did a guest chef charity event at a ceviche/oyster spot

My broiled oyster was a Meyer lemon/miso and schezuan peppercorn dusted that went over really well.
post 1660952523 05-08-2022, 04:45 PM
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Originally Posted By Duckliver⏩
Just did a guest chef charity event at a ceviche/oyster spot

My broiled oyster was a Meyer lemon/miso and schezuan peppercorn dusted that went over really well.
Sounds good. Something that you don't want to overuse , but here and there really adds some excitement

Another spice I like to use fairly often you don't see much in western cooking is Sumac.
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post 1660953113 05-08-2022, 04:53 PM
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Originally Posted By 8eggs⏩
Sounds good. Something that you don't want to overuse , but here and there really adds some excitement

Another spice I like to use fairly often you don't see much in western cooking is Sumac.
Iranian brah here. We use Sumac here and there on meats.

What's your favorite Iranian/Persian dish and do you like our cuisine?
post 1660953563 05-08-2022, 04:59 PM
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Originally Posted By zarathu5tra⏩
Iranian brah here. We use Sumac here and there on meats.

What's your favorite Iranian/Persian dish and do you like our cuisine?
I love middle eastern food. My best buddy in HS family was from Alexandria Egypt.

I do a good amount Kabobs and have a big Turkish Kabobs knife.

Lots of favorites. And do a lot of middle eastern fusion.
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post 1660953703 05-08-2022, 05:02 PM
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What is your honest opinion about chef boyardee, and wut is ur favorite chef boyardee flavor?
post 1660953973 05-08-2022, 05:08 PM
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I often take the random meat scraps of lamb and beef and even A5 wagyu and do up some kabobs for staff at work.

Mexican/turkish/japanese fusion Tacos are legit.

I really go off on that.
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post 1660954163 05-08-2022, 05:12 PM
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Originally Posted By Getter_done⏩
What is your honest opinion about chef boyardee, and wut is ur favorite chef boyardee flavor?
I don't knock poverty foods at all. I was chef at a dive burger and wing bar for a time. Grew up poor as fuk.

Favorite chef boyrdee probably just the plain Mac and cheese in a can....that's how lazy chefs are after making glorious food for others after 14 hour shifts.

I have a thing for spam, I can do amazing things with cheap food
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post 1660954303 05-08-2022, 05:16 PM
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Originally Posted By 8eggs⏩
Mapo tofu

.
No soy for me
post 1660954503 05-08-2022, 05:21 PM
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Originally Posted By ezmac31⏩
No soy for me
Allergy? Mapo tofu is virtually the only dish I will eat tofu in. I use some soy sauce. But coconut aminos are a good substitute.

Mapo tofu is a God tier dish when made well.
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post 1660954673 05-08-2022, 05:24 PM
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#74
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Originally Posted By 8eggs⏩
Allergy? Mapo tofu is virtually the only dish I will eat tofu in. I use some soy sauce. But coconut aminos are a good substitute.

Mapo tofu is a God tier dish when made well.
Random basic recipe for mapo tofu

https://youtu.be/yRCs5sIJ2NU

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post 1660955213 05-08-2022, 05:33 PM
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Raw egg yolks? yeah, or nah?
Originally Posted By 8eggs⏩
You could try Jerk chicken with Millett and succotash, some pickled peppers.


Does it have to be chicken? Your bulking wraps sound like cutting wraps but I applaud the healthy dedication, I could do chicken cheddar bacon ranch everyday lol...I can give you more good chicken ideas if you want but here are some out of chefs pockets.

1. Smoked salmon, cream cheese spread,boiled new potatoes, baby spinach,roasted tomatoes. Red onions

2. Ham, fontina/havarti cheese, arugula, fig jam , mustard. Onions. Cherry tomatoe halves.

3. Turkey,bacon,,mustard,mayo,cranberry sauce,lettuce , tomato ,onion,brie cheese.

4.corned beef, thousand island coleslaw

5. Chicken, wild rice, mushrooms, roasted root vegetables, arugula, maple balsamic Dijon vinaigrette.
^^^
These all sound really good.
Originally Posted By 8eggs⏩
Foie brah pretty well laid it out. I'll cheat and microwave pre heat the milk. Steep a bruleed onion in it while it slow goes, a little white wine doesn't hurt. Don't forget fresh ground nutmeg crucial. And the bay leaf.
Random: Surely not news to you, but I found a tip in comments for a pancake recipe that used melted butter that you should warm the milk for best results. Said nothing about it in the original recipe.
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post 1660955703 05-08-2022, 05:44 PM
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Originally Posted By katya422⏩
Raw egg yolks? yeah, or nah?



^^^
These all sound really good.



Random: Surely not news to you, but I found a tip in comments for a pancake recipe that used melted butter that you should warm the milk for best results. Said nothing about it in the original recipe.
I have no problem with raw eggs.

Warming the milk in pancake mix will help get the levining agents going for extra fluffy cakes if that's your thing....I have other tricks. I spent over 12 years focusing on breakfast and brunch cooking.
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post 1660955793 05-08-2022, 05:46 PM
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#77
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I forgot to mention it yesterday but you mentioned beef short ribs. Best way to cook them?

Korean? brirria?

I've had Korean short ribs and of course they were amazing.
post 1660956553 05-08-2022, 06:03 PM
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Originally Posted By ItsJamesthefin⏩
I forgot to mention it yesterday but you mentioned beef short ribs. Best way to cook them?

Korean? brirria?

I've had Korean short ribs and of course they were amazing.
I'll use boneless beef short ribs in just about everything, fairly cheap at grocery store.

Tacos
Chinese stewed beef
Philly sandos

If you never made Beef Randang it's God tier curry.

https://youtu.be/ZByxt8v9kP0
Random recipe pulled from YT

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post 1660958933 05-08-2022, 06:56 PM
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Originally Posted By 8eggs⏩
I don't knock poverty foods at all. I was chef at a dive burger and wing bar for a time. Grew up poor as fuk.

Favorite chef boyrdee probably just the plain Mac and cheese in a can....that's how lazy chefs are after making glorious food for others after 14 hour shifts.

I have a thing for spam, I can do amazing things with cheap food
Mirin brah!
post 1660959303 05-08-2022, 07:04 PM
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#80
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Originally Posted By ItsJamesthefin⏩
I forgot to mention it yesterday but you mentioned beef short ribs. Best way to cook them?

Korean? brirria?

I've had Korean short ribs and of course they were amazing.
I use it for korean bbq. One of my favorite dishes to throw in once and a while. Those Koreans can make a good bbq...

Also OP...

Do you have a good steak marinade as a go to? Want to try some different ones.
post 1660960253 05-08-2022, 07:24 PM
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Originally Posted By DeadlyStriker⏩
I use it for korean bbq. One of my favorite dishes to throw in once and a while. Those Koreans can make a good bbq...

Also OP...

Do you have a good steak marinade as a go to? Want to try some different ones.
I don't really do a lot of steak marinades outside of anything anyone else would do.

But what I am fond of. " pun intended" is classic pan sauces for meat...

I know balsamic gets a over used rating, but legit. Balsamic beuree noir made as a pan sauce to go over your steak you just cooked while the steak rests is the goat sauce. It's basically like making a citrus beuree blanc pan sauce but with balsamic...

Here is a cheater method


https://youtu.be/aPcxbXYSvvc



Also legit steak au poivre is God tier.
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post 1660987633 05-09-2022, 09:26 AM
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#82
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Originally Posted By 8eggs⏩
Just quality spices imo. There's a big difference in the quality.

It depends what foods you like or know how to make. But maybe people would try more if they knew.

Sichuan peppercorns are one of my favorite secret spices but requires one knows how and when and what to use with.
yeah those can be great in some dishes and overpower others - i always recommend people to buy spices from india when they can because they seem more potent
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post 1660994563 05-09-2022, 11:15 AM
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Originally Posted By seanb1979⏩
yeah those can be great in some dishes and overpower others - i always recommend people to buy spices from india when they can because they seem more potent
India has great spices, I actually buy most what I can from Rani brand out of Houston

Then japanese and Asian/middle eastern South American stuff gotta be all found elsewhere

https://www.amazon.com/stores/page/4...6&ref_=ast_bln
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post 1661001533 05-09-2022, 01:11 PM
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#84
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Originally Posted By 8eggs⏩
India has great spices, I actually buy most what I can from Rani brand out of Houston

Then japanese and Asian/middle eastern South American stuff gotta be all found elsewhere

https://www.amazon.com/stores/page/4...6&ref_=ast_bln
Yeah it can be a pain to find some - luckily some indian and asian shops near me make it easy - i love korean red peppers as a base for a lot of sauces that need some spice, especially for fish sauces - i use beef collagen and cilantro with a heavy dose of lime, korean red pepper flakes, salt and fish sauce with some finely diced garlic and shallots for a fresh tasting fish topping that everyone seems to love when i make it.. used to make my own kimchi but i kept forgetting about it and ****ing it up lol
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post 1661001693 05-09-2022, 01:13 PM
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Tips on how to make steak tender when you grill/fry it?
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post 1661002583 05-09-2022, 01:30 PM
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Originally Posted By Fang2⏩
Tips on how to make steak tender when you grill/fry it?
Let it come to room temp before cooking.
Buy a good steak ,don't overcook. Cut it right.

Also you can cut steak really thin and just flash cook it in a hot pan. Like just kiss it in the pan. 20 seconds. Hot AF.
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post 1661002873 05-09-2022, 01:36 PM
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What are your thoughts on air frying choice cuts of NY Strip steak?
post 1661003153 05-09-2022, 01:40 PM
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Originally Posted By Fang2⏩
Tips on how to make steak tender when you grill/fry it?
Here's my thick rib eye method - the chefs can critique and tell me if it can be better. Let the meat even to room temp. Heat your over to 250 and use a pan lined with foil with a steel grate over the top - lay your steak on that and get some chunky salt crystals on the steak - i like to give them a little shove into the meat. Now I bake it for 40 mins then remove from the oven and let it rest. I head cast iron up fairly high - I like the butter to just barely start to emit smoke. In the time it takes to get hot, the meat has probably rested about 15 minutes. Now sear it in the hot butter - don't move it around a lot. Let that brown crust form for a minute or 90 seconds, then flip and do the same thing. After 90 seconds per side I usually do a couple more 30 second flips to get to medium rare, going by feel, depending on steak thickness. I'm also adding salt and pepper (fresh ground) to each side once between flips. Then at the end i grab with tongs and roll the edge on the hottest parts of the pan, getting a lot of butter in that bitch. Slow roll it on the edge until you get a bit of browning, then transfer to your plate. You can top it with the hot butter as it is now, but I like to add crushed garlic, stir for 5-10 seconds into the butter, then pour over the steak. Wait 10 or so minutes then dig in.
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post 1661003223 05-09-2022, 01:41 PM
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Originally Posted By semenreleaser⏩
What are your thoughts on air frying choice cuts of NY Strip steak?
I've actually never used an air fryer home unit., but I have done steaks in a convection oven for banquets and it's totally OK. I just turn that bish on high and make sure everything is on racks with good airflow not over loaded.
And monitor progress
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post 1661003703 05-09-2022, 01:47 PM
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#90
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Originally Posted By whitepaper⏩
I tend to use 00 but ran out, and no place sells near by, and I wanted to make the dough today so that I can cook it in a day or two.
Yeah, I had to get mine from Amazon when I made ravioli a few weeks ago. I'm with you on shredded cheese.
Originally Posted By 8eggs⏩
I don't knock poverty foods at all. I was chef at a dive burger and wing bar for a time. Grew up poor as fuk.

Favorite chef boyrdee probably just the plain Mac and cheese in a can....that's how lazy chefs are after making glorious food for others after 14 hour shifts.

I have a thing for spam, I can do amazing things with cheap food
I like to smoke spam. Use a rub w/ no salt, smoke for 3 hours, add bbq sauce smoke another hour. Always a HUGE hit with people.


Have you ever done smoked beef cheeks?

I have an absolute passion for food and cooking, although I'm just a home guy. I make my own tortillas every time I do Mexican, make homemade pasta, buy quality ingredients and really try to push myself creatively and technique wise to get better. I really enjoy brainstorming and coming up with new things. I do a flatbread cajun chicken sandwich that's pretty awesome, but unconventional. I put sharp cheddar and goat cheese on it with a homemade remoulade, sautéed jalapenos and onion.


I LOVE cooking on my rec teq smoker. I've smoked so many different things and have tried some odd things like cheese its, peanuts, cauliflower, broccoli, water lol. Smoke water then pour into ice cube trays for sipping bourbon
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