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 8 months 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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[–] RBWells@lemmy.world 3 points 8 months ago

My most difficult dish was not in a commercial kitchen.

Sourdough Croissants. It is so hard to get everything the exact right temperature, the dough wants to tear, they were one of the best things I've ever tasted but technically so ridiculously difficult to accomplish.