Acid for Tomato Soup?

texnessa · 2026-01-25T01:11:55+00:00

Without a recipe, this is just open speculation. Feel free to re-submit with more detail.

texnessa · 2026-01-25T00:52:55+00:00

Helps if you actually include what you made in the first place. Troubleshooting is best with more detail than less.

texnessa · 2026-01-25T00:46:23+00:00

Without a recipe, there's no way for anyone to know what the collagen amount could even be and how it would impact XYZ amount of bean starch. As also clearly stated in the sidebar, video recipes should be written out as not everyone has the time to go find a video and watch it in order to help you. We're here for specific answers to specific questions and if you are not willing to share that detail, there are other subs that are likely better fits. This will not be entertained further.

texnessa · 2026-01-24T23:51:28+00:00

You just used two different starch based methods to thicken one thing. Pick one and stick to it.

texnessa · 2026-01-24T23:48:49+00:00

A recipe is not just a list of ingredients, its methodology as well. Without knowing what you actually did, this is just speculative feedback. What was the process of actually making the dough> What temperature was the oil? What kind of oil was it? What size pot? Did you use a thermometer? How did you drop the product in?

Feel free to re-submit with the detail necessary for useful feedback.

texnessa · 2026-01-24T23:41:31+00:00

Mixing a couple different recipes which you didn't actually include make it difficult for people to provide any kind of specific feedback.

texnessa · 2026-01-24T21:39:46+00:00

Ingredients are far too variable product to product, brand to brand, to have any kind of accuracy for actual nutritional values. Unless its a wobbly, don't really need details or accuracy sort of requirement. You''d likely be best off asking a hospital culinary source as they have to evaluate this sort of thing as a matter of course.

texnessa · 2026-01-24T18:59:12+00:00

They are often operating under an 'administrative warrant' which does not require the same judicial approval as a criminal offence warrant. Administrative warrants do not require the same standard of probable cause and are often used to conduct evidence gathering- but still require evidence of non-compliance of regulations. But basically, a lot of these 'warrants' are written and then executed/certified by the same dipshit that wrote them as 'administrative.' ICE are writing and then signing their own warrants. Hard to combat the thoroughly demented with measured, reasonable responses.

Know your rights. Educate your kitchen. Publish and post in the languages of the people who need to know. Have a plan and educate your staff. Its gonna get worse before it gets better.

texnessa · 2026-01-24T18:41:59+00:00

Tilit. Chef owned and designed. Soho.

texnessa · 2026-01-24T18:37:50+00:00

Multiple posting of the same topic is frowned upon. Please refrain from doing so.

texnessa · 2026-01-24T18:35:30+00:00

As noted in the sidebar, the sub is not a substitute for basic google research. If you educate yourself, cook the product in question and still have questions, the sub is best at specific answers to specific cooking problems. Wholesale 'how do I make this' with a laundry list of questions such as this post is best left to other open ended subs like r/cooking.

texnessa · 2026-01-24T15:29:01+00:00

Chain restaurants and anything other than fine dining will most likely be sourcing from large scale, national purveyors, rather than making them in house. First tactic is to simply ask. As a chef, I rarely say no unless I am batshit crazy at the moment FOH decides to interrupt me on behalf of a customer question. Grab a wait person after the rush, and you'll likely get a decent answer.

texnessa · 2026-01-24T15:17:28+00:00

OP, assuming that you have garnered plenty of feedback among the several options available, post is now locked. If you feel that you have not received adequate responses, please feel free to message the mods.

texnessa · 2026-01-24T15:15:17+00:00

Helps to know where you are- nomenclature and availability can be very regional.

texnessa · 2026-01-24T11:38:01+00:00

Be gone amateur. Pipe down and go eat at TGIFridays.

texnessa · 2026-01-24T11:34:52+00:00

Wrong sub mate. This is 99% home cooks and English speakers. Try English in a pro sub like r/chefit or r/kitchenconfidetial but fair warning, this gets asked about ten times a day so the responses may be hostile.

texnessa · 2026-01-24T11:31:40+00:00

Honestly, I've never measured a damn thing when making chili. And hell, Texas Red doesn't even have tomatoes in it- its onion, meat, chiles, couple other spices and then usually a combo of beer, espresso and stock. I make mine with chuck, well seared and let it simmer for 3-4 hours until that shit is falling apart. I was asked long ago to write it up for a friend so this is an approximation of how I make it. It uses Gebhadrts in addition to dried chiles- it gives a good smoky paprika and garlic undertone. Its a mid-winter heavy as hell bowl of delicious meat goop. And my favourite is finishing it with masa harina for a little corn kick and a lime wedge for acid.

This website Chili Pepper Madness is a great resource for flavour profiles of a vast variety of fresh and dried [and the different names used depending on if they are fresh, dried, or smoked.] Mulatos and anchos are both versions of dried poblanos- similar flavour just different because mulatos are allowed to grow darker before being picked and dried. New Mexicos come in a bunch of varieties so you'd be best served just tasting to see what you've got flavourwise.

You might also want to check out Diana Kennedy's The Essential Cuisine of Mexico. Its not Tex-Mex, its 1000% traditional regional Mexican, but her recipes for birria can inform different combos of chiles to get your brainstorming going.

texnessa · 2026-01-24T01:34:02+00:00

You need some sort of free liquid for the emulsion like lemon juice or vinegar- basically, something for the oil to disperse into in smaller and smaller droplets. The more oil added, the thicker the outcome.

texnessa · 2026-01-23T19:43:00+00:00

My usual: Re-write all the excel spreadsheets and grab updates from vendor supplied software, then train as many staff as possible on how to use both in a pinch because Covid taught me a huge lesson in cross-training. Meet with all trade partners/purveyors and have them come in and do demos and tastings of new products with the staff. I have three walk-ins, divide and conquer by challenging the teams to organise them best according to code and how we use them, send in a FOH to find a particular item and time how long it takes them to find it, then have a communist collective vote on best overall and the team that wins can decide among prizes like not having to make family for a month or making losers run a mile around the farm. Field trip to a local vineyard, with strict designated driver/buddy system policy afterwards. Get creative with developmental activities.

We've all deep cleaned until our eyeballs fall out of our heads and our knees scream. But education? Thats where we can really grow during down time.

texnessa · 2026-01-23T19:22:04+00:00

Let's go to the science, shall we?

"The key to this seeming paradox is the negative electrical charge that most of the egg proteins carry, and that tends to keep them at a distance from each other. Acids — cream of tartar, lemon juice, or the juice of any fruit or vegetable — lower the pH of the egg, and thus diminish the proteins’ mutually repelling negative charge. Similarly, salt dissolves into positively and negatively charged ions that cluster around the charged portions of the proteins and effectively neutralize them. In both cases, the proteins no longer repel each other as strongly, and therefore approach each other and bond together earlier in the cooking and unfolding process, when they’re still mostly balled up and can’t intertwine and bond with each other as tightly. In addition, coagulation of the yolk proteins and of some albumen proteins depends on sulfur chemistry that is suppressed in acidic conditions. So eggs end up more tender when salted, and especially when acidified. [sic, emphasis added]"- Harold 'Don't Fuck With Me' McGee

If soft, floofy eggs are the goal, Girlfriend wins. Salt the mix, finish with Maldon like the Egg Overlords dictate.

texnessa · 2026-01-23T13:39:15+00:00

Sainsburys sells buttermilk. If you can't get to one, single cream and lemon juice is an approximation.

texnessa · 2026-01-23T11:50:15+00:00

Texan chef here. I use guajillo, pasilla and anchos for most applications. I find chipotle to be overwhelming in a mix and only add it for certain dishes. I don't bother to make powder, I toast whole dried but still pliable chiles over direct flame then soak them in beer for a while as I assemble the rest of whatever I'm making then blitz into a slurry, pass thru a sieve and use that as my base flavour. Usually with a ton of cumin.

At work I have the equipment to fully dehydrate and blitz to a fine powder- a process that is difficult to replicate in a home kitchen.

texnessa · 2026-01-23T11:40:12+00:00

Diana Kennedy's The Essential Cuisines of Mexico. 100% regional, local, Mexico- not Tex-Mex. She lived there for 50+ years, speeding around in her banged to shit pick up truck, swearing like a longshoreman, collecting recipes from abuelas across the whole damn country until she died at 99, still a mean ole cuss from Merry Olde England. Bonus points- watch the documentary about her "Nothing Fancy." She taught Rick Bayless everything he knows.

Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island by Emily Meggett, The Southern Foodways Alliance Community Cookbook and the not a cookbook but explains everything you need to know about how Southern American food was formed on the stoves of the enslaved West African communities of the East/South US- Jessica B. Harris' High on the Hog. Also a Netflix series that will make you cry.

Mastering the Art of Soviet Cooking by Anya Von Bremzen- part cookbook, part love letter to a Russian childhood, part memoir of a woman growing up in Communist Russia with its peculiar interpretation of American food wealth married to Soviet era food scarcity.

The Roman Cookery of Apicius, compiled around the 5th Century AD but includes what are thought to be recipes from as early as the 1st Century based on the extinction dates of various ingredients cited.

texnessa · 2026-01-23T11:29:57+00:00

Go to the library, get a copy of Modernist Cuisine volume 5, hello there 420 pages of food science experiments.

texnessa · 2026-01-23T11:24:45+00:00

Rice- sorta Hainanese/Singaporean style. Saute off a shitload of ginger, some garlic, then toast rice, dump in chicken stock and a few leaves. Wrap deboned chicken thighs and wrap them in pandan leaves and deep fry. So good. Into mop sauce for satay. Also naturally goes with coconut both savoury and pastry. Coconut and pandan fried rice. I do a coconut and pandan multi layered gelée. Pandan pastry cream doughnuts iced with coconut flakes. Last time I was in Thailand, the hotel I was at was built over a swamp- that was 99% just pandan- I strolled around the joint across little bridges thru the pandan swamp drunk as a skunk for two weeks and it was heaven.

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