Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Chefs of Lemmy, what was your most challenging dish? (sh.itjust.works)

submitted 1 month ago by StarvingMartist@sh.itjust.works to c/cooking@mander.xyz

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I have actually asked this in a few countries, in China the most common answer I got was Peking duck or thousand year egg, every interesting processes.

I love to challenge myself in the kitchen, in fact its the only place I like to challenge myself.

Anyone who has worked in a kitchen commercially, what is your hardest dish, or one you just remember having the toughest time with? What specifically didn't go right?

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[–] just_another_person@lemmy.world 7 points 1 month ago* (last edited 1 month ago)

Risotto, or at least the perfected version, is part skill, part luck. The hydration ratio needs to be perfect at all steps in order to get the intended consistency with any sort of regularity. Go to any restaurant that makes it fresh a few times and you'll get different results every time.

The making of Black Garlic is nearly impossible to get right with any sort of regularity, and takes SO MUCH TIME. You're dealing with possible contaminants at so many levels, equipment failure, and just plain luck. Slowly dehydrating while at the same time fermenting something is a fool's errand, and I'd like to meet the insane person who even thought this up.