Science of Cooking

1823 readers

1 users here now

Welcome to c/cooking @ Mander.xyz!

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.

Background Information:

Chemistry & Cooking - What you Need to Know

founded 2 years ago

MODERATORS

AlchemicalAgent@mander.xyz

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

16 comments fedilink hide all child comments

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?

you are viewing a single comment's thread
view the rest of the comments

[–] just_another_person@lemmy.world 4 points 1 month ago* (last edited 1 month ago)

And getting it right without any burning or scarring on the outside without drowning it in butter or oil is crazy difficult.

Edit: saw this the other day, and it's crazy impressive, even for a short order position in a kitchen: