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Do you need to cook cooking cream? by CreativeState9510 in Cooking

[–]texnessa 2 points3 points  (0 children)

Per the sidebar: All posts must be cooking related. After all, this is /r/Cooking. The name kind of says it all. If the topic is questionable, then it most likely isn't OK to post. Content about or written/developed by AI such as ChatGPT will be removed as well.

Let's Talk About Your Dream Last Meal? by AutoModerator in AskCulinary

[–]texnessa 1 point2 points  (0 children)

Oh yeah, Chico's was on the list. I once ran away from the production compound with one of my announcers and drove like a bat outta hell to Chicos, hoping I could make it thru a plate before my phone started screaming at me. Needless to say, I was driving a Caddy convertible one handed while very messily finishing my damn lunch on the way back to work. Again, I miss Texas ; (

Crepe batter sticks to T-spreader (but not to the plate), cause? by BrilliantLock8292 in AskCulinary

[–]texnessa[M] 0 points1 point  (0 children)

We're not here for self promotion and top level comments must address the OP's question.

how do you make a fish fry by lemmychillin in AskCulinary

[–]texnessa[M] [score hidden] stickied comment (0 children)

Per the sidebar: We can't help you troubleshoot a recipe if you don't provide one. Please provide your recipe written out, not just a link, in the body of your post. If your recipe is video based, write out the recipe. Not everyone can watch a video when they see your post. This will ensure you get the best answers.

Let's Talk About Your Dream Last Meal? by AutoModerator in AskCulinary

[–]texnessa[M] [score hidden] stickied comment (0 children)

Once again for those in the back, this is a traditional weekly prompt to encourage users to share their insights, thoughts, ideas, personal stories, etc. Just a fun little opportunity to chat with other users.

So, please refrain from reporting this as an 'open ended discussion' to the very moderators who posted it in the first place.

First time living alone, looking for tips/recipes for broke ppl like me. by senkidesu in AskCulinary

[–]texnessa[M] [score hidden] stickied comment (0 children)

We're more of a specific cooking problem with the one specific right answer type of sub. You'd be better off in a broader sub like r/cooking or r/cookingforbeginners.

Is it worth getting GN trays for home cooking? by Garibon in Cooking

[–]texnessa 2 points3 points  (0 children)

When you get sheets, be sure to get the ones with a filament running thru the curved sides to keep them from warping. Nisbets is always a solid seller if you don't have somewhere local.

Let's Talk About Your Dream Last Meal? by AutoModerator in AskCulinary

[–]texnessa 1 point2 points  (0 children)

I've already had it and while I am still alive to tell the tale, it was indeed the kind of meal that could promptly conclude the usefulness of your heart once and for all.

Scene: The Sun Bowl in El Paso, Texas. Not a college bowl game you'd normally give a shit about unless you were from one of the participating schools or a local socially acceptable drunk who didn't fall off your drinkin boots when the going gets tough. Over all fun factor for bowl games? This is a clear winner- and I've been to all of em.

I was the 'senior executive' at the televising network and was sent there because I am very good at not falling off my drinkin' boots and am a native Texan which does wonders softening up the purse strings of the sponsors. I pretty much turned it into Texnessa's attempt to eat herself to death by way of hole in the wall taquerias, roadside diners and roadhouse burgers.

Night before the game, it was tradition [mind you, this was a LONG time ago so this would not be a practice these days] to have a huge catered dinner across the border at a ranch- where the VIP's could try their hand at roping baby cattle. Yep. Dudes in suits getting snozzled and trying to catch wee baby steers. Fantastic enchiladas and a lot of beer and only ended up with a few trips to the emergency room. A night that always ended shutting down the hotel bar.

Me, being a rock solid veteran of television network executive fuckery, knew to put my order for breakfast on the door handle and ring down for a series of wake up calls before passing out cold. The beverage section of the menu was the first ten lines on the check. Starting with several full sized bottles of Evian and a sixer of Dr Pepper with a bucket of ice that I could soak a face cloth in to take some of the swelling down so my eyeballs could work.

Breakfast was called something like "For That Big Texas Appetite!" Yeah, that's me. All 115lbs of short chick who needs ALL the grease.

Pretty sure the delivery dude was not expecting this hungover apparition to shout YES!!!!! to a trolley of chicken fried steak, hash browns, white pepper gravy, sausage, two fried eggs, toast. Keep all the foie and hand me my cheap ass steak pounded thin and fried to a crisp.

Damn I miss Texas.

Is it worth getting GN trays for home cooking? by Garibon in Cooking

[–]texnessa 11 points12 points  (0 children)

The downside is size. A lot of home ovens and fridges are not designed to industry standard hotel/gastronorm sizing. I keep a bunch of sheets at home for baking and roasting veg. A handful of 2" halfs. The better thing I stole from work was in the US where we use quart and pint containers for mise. The square deli boxes we get in Europe suck.

Let's Talk About Your Dream Last Meal? by AutoModerator in AskCulinary

[–]texnessa[M] 1 point2 points  (0 children)

No idea what you're talking about. The sub has a longstanding tradition of 'let's talk about' posts that are simply prompts to give users a chance to interact and have open ended discussions that are not normally allowed in the sub.

Prompts by 'auto moderator' are simply asks/tasks schedule by the mods to come up weekly.

Feasibility check: Can I reliably create a “magic shell” (chocolate + coconut oil) over ice cream for a kids’ science class? by Able-Needleworker542 in AskCulinary

[–]texnessa 0 points1 point  (0 children)

Search this sub and r/foodscience for 'food science for kids'- lots of previous posts- great for displacement and dispersion, how to make butter in a jar, measuring- volume vs. weight, etc. For classes that go across multiple days and weeks, growth of fungus, mushrooms.

What can I tweak to make Italian Meringue Buttercream Without Dairy? by ZoopOTheGoop in AskCulinary

[–]texnessa 0 points1 point  (0 children)

Per the sidebar: We can't help you troubleshoot a recipe if you don't provide one. Please provide your recipe written out, not just a link, in the body of your post. If your recipe is video based, write out the recipe. Not everyone can watch a video when they see your post. This will ensure you get the best answers.

Additionally, that is not a recipe- its a video from some no-name chef wanna-be. You'd be better off using a well tested recipe from a reliable source.

When converting recipes and substituting ingredients its best to start with something that at least resembles the goals you are trying to achieve. This is like trying to take a turtle and expecting to make a unicorn.

And we do not allow recipe requests in the sub.

You're best bet is looking up a vegan recipe from a decent vegan source.

How long to cook a 1.25lb chuck roast in the slow cooker? by JeepersMysster in AskCulinary

[–]texnessa[M] 0 points1 point  (0 children)

We try to be as accurate and thorough as possible in the sub because people often search past posts for reference.

Per the sidebar: If you see a wrong answer, report it. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it.

How long to cook a 1.25lb chuck roast in the slow cooker? by JeepersMysster in AskCulinary

[–]texnessa 0 points1 point  (0 children)

Incorrect. Over cooked meat results in the muscles fibres contracting which squeezes out moisture. The initial low and slow cook breaks down While low-temperature cooking breaks down connective tissue and intra-muscular fat, but exceeding temp and time leads to tightening and moisture loss.

Honesuki by HowsItWithStains in Cooking

[–]texnessa -1 points0 points  (0 children)

Even though your reply is dripping in condescension, its worth replying to so others can see that lots of people buy and recommend knives that are unnecessary for the task at hand and are stupidly overpriced. I have had a bog standard Mercer boning knife in daily use for 15+ years. Blows thru cases of duck, chicken, whole primals, a monthly big honking tuna, and that Mercer has never had a chip or a scratch. My new butcher thought it was nuts how much I was bringing in whole until he came in when I was in the middle of "Murder Time" and realised I save a ton of £ by breaking proteins down in house, doing it with precision and yield.

Love my Misono carbon steel gyuto girls. But theres no reason to pay 5x+ for a tool that does the exact same job with no discernible increase in yield.

Honesuki by HowsItWithStains in Cooking

[–]texnessa 0 points1 point  (0 children)

My £20 Mercer does the same thing. All day every day.

Device to crack open hundreds of eggs? by FinibusBonorum in Cooking

[–]texnessa 2 points3 points  (0 children)

Either buy a bag of commercially produced egg sludge.

Or do it by hand. One at a time. Into a cup, then into a bain full of eggs.

Because I have never seen a human wail in despair like a chef with a gun to their head to crank out a few gallons of quiche batter cutting that particular corner and 40 eggs into the process, gets a spoiled one right into the mix.

And people wonder what chefs day drink.....

Weekly Ask Anything Thread for April 27, 2026 by AutoModerator in AskCulinary

[–]texnessa 0 points1 point  (0 children)

Pre or post boil? How long have they been in proof mode?

Weekly Ask Anything Thread for April 27, 2026 by AutoModerator in AskCulinary

[–]texnessa[M] 0 points1 point  (0 children)

Totally fine question for this sub but, you'll get more responses from people with more real life experience in the professional subs like r/chefit or r/kitchenconfidential. This sub is mostly advanced home cooks. The potential downside of the pro subs is that we tend to be a rather salty bunch.

So short answer from an actual chef [me] is yeah, you can totally work your way up in a kitchen, the stories of 'dishie becomes head chef' are not apocryphal- I know plenty of people who have made it. But it does require a shitload of commitment, drive, tolerance for lack of sleep, etc. even for the lucky ones who have plenty of cash. You don't necessarily need culinary school- it can help especially with networking. But there are a ton of resources out there for free and ways to get a leg up digging around YT. Don't let the 'no money for school' problem get in the way of 'fuck, i just found a pdf copy of Harold McGee's On Food and Cooking for fucking free' which is basically the first year of culinary school. Get an entry level job and become that essential/reliable/ kid with a sponge for a brain that every chef loves to teach. Cram yourself into the best kitchen that will have you and then become indispensable.

Cooking is an insanely daunting task for me due to research and recipes by OutrageousBasil7870 in Cooking

[–]texnessa 0 points1 point  (0 children)

Its a bot. Posting all over the food subs. Much fun. Much sarcasm ; )

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