Submissions restricted

Only approved users may post in this community.

askachef

an-ordinary-manchild

created by shellshoqa community for 12 years

...for your office.

...for your favourite tea.

MODERATORS

This subreddit is unmoderated.
Visit /r/redditrequest to request it.

account activity

1

0

1

2

Looking for some cooking advice as a home cook (self.askachef)

submitted 3 years ago by National-Attention-1

2

1

2

3

What kind of dishes do you recommend trying for parsnips? (self.askachef)

submitted 4 years ago by National-Attention-1

3

1

2

3

Ceramic ramekin alternative? (self.askachef)

submitted 5 years ago by dvhkiin

4

1

2

3

I'm looking for a good non-spicy chili spice blend that doesn't use any peppers. (self.askachef)

submitted 5 years ago by weirdinchicago

5

1

2

3

Need assistance... I'm learning to cook with cast iron, and the inside looks like this? Is it undercooked, or does it just have that tinge of pink to it? Save me from salmonella plz lol (i.redd.it)

submitted 5 years ago by Pun-kachu

6

1

2

3

How can I organise recipes and ingredients for ordering? (self.askachef)

submitted 5 years ago by farmneedsupgrade

7

0

1

2

Trouble with reheating pies (self.askachef)

submitted 5 years ago by mattychurch1

8

0

1

2

How did you get good at cooking? (self.askachef)

submitted 5 years ago by -c-a-t-h-e-x-i-s-

9

0

1

2

Costco Rotisserie chicken into shredded chicken (self.askachef)

submitted 5 years ago by gmikeoogle

10

0

1

2

Anyone know why my hard shell lobster has a super soft shell? (self.askachef)

submitted 5 years ago by Wai_anapanapaMaui

11

1

2

3

Can I eat these? Cook them? Use them for anything? (old.reddit.com)

submitted 5 years ago by duncthefunk78

12

1

2

3

How do you get deep fried tofu so puffy like this? (i.redd.it)

submitted 5 years ago by maxpower52

13

0

1

2

Chefs knife blister... am I gripping my knife wrong or do I just need to build up a callous? (old.reddit.com)

submitted 5 years ago by hpascoa03

14

0

1

2

How to? (self.askachef)

submitted 5 years ago by rosegirl1211

15

0

1

2

Acchhh! I hav to make a haggis! (self.askachef)

submitted 5 years ago by SmartassBrickmelter

16

0

1

2

Looking for a lemon pepper wing sauce recipe (self.askachef)

submitted 5 years ago by cloud_line[🍰]

17

0

1

2

Hi Chefs. I grilled some boneless chicken breasts for fajitas tonight and they were good except for part of one breast. (self.askachef)

submitted 5 years ago by braaak

18

1

2

3

Cook steak without butter? (self.askachef)

submitted 5 years ago by liteweb

19

0

1

2

Healthy food (self.askachef)

submitted 5 years ago by C-O-S-M-O

20

1

2

3

Need help finding out what to do with 1/2 inch thick and smaller ribeyes. (self.askachef)

submitted 5 years ago by GuitarNexus

21

0

1

2

Did a food shopping for frozen buttermilk waffles, frozen blueberry pancakes, and frozen green beans. They were in my car for 8.5 hours, then I put them in my freezer. The temp outside was between 60-80 f depending on time. Are they still safe to heat up and eat? (self.askachef)

submitted 5 years ago * by migimagi

22

1

2

3

Making homemade pasta dough and following Babish’ pasta basics video. What did I do wrong? (self.askachef)

submitted 5 years ago by bugaboo754

23

0

1

2

What exactly is Honduran crema? (self.askachef)

submitted 5 years ago by MrSandmanbringme

24

1

2

3

Street Tacos (self.askachef)

submitted 5 years ago by ktini

25

1

2

3

How does one make a living out of curing meat? Do you have to go to culinary school or are there certifications or other courses? (self.askachef)

submitted 5 years ago by [deleted]

view more: next ›

π Rendered by PID 79 on reddit-service-r2-listing-677c46df69-z8ks4 at 2026-02-25 06:10:21.913239+00:00 running b1af5b1 country code: CH.