this post was submitted on 12 Oct 2025
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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 day 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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[โ€“] traceur402@lemmy.blahaj.zone 6 points 1 day ago (1 children)

really caputing the spirit of the NY pizza slice requires some really in depth study and uncommon equipment, from how the dough is developed to the fat and moisture content of the cheese to an oven hot enough to actually get it to cook right

[โ€“] actionjbone@sh.itjust.works 2 points 1 day ago* (last edited 1 day ago)

so many restaurants (outside NY) screw that up, and end up with flat dough.