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€“] rockstarmode@lemmy.world 1 points 1 day ago (1 children)

the eggs had more water added than I realized

Uh what? If that number is anything other than zero I'm pretty sure you're doing it wrong.

I make perfect French omelettes nearly every day, and it's a 90 second start to finish process once the pan is heated. Other than whisking there are no required tools. Folding and flipping are done with the pan and a little wrist movement.

Unless your pepper is enormous (ex: cracked instead of ground) the size doesn't matter. Paprika is a garnish in this dish, and even if it were an ingredient its moisture content is irrelevant.

Getting the heat right can be tricky at first, until you figure out your equipment. I can't help but feel you're overthinking this whole thing (or trolling)

[โ€“] actionjbone@sh.itjust.works 1 points 1 day ago

Yeah, a classic French omelette is simpler, but American omelettes have a wider range of ingredients and styles.

Tomato is the worst. Tastes great, but adds a TON of moisture.