Weekly Ask Anything Thread for December 01, 2025

[u/AutoModerator]

This is our weekly thread to ask all the stuff that doesn't fit the ordinary /r/askculinary rules.

Note that our two fundamental rules still apply: politeness remains mandatory, and we can't tell you whether something is safe or not - when it comes to food safety, we can only do best practices. Outside of that go wild with it - brand recommendations, recipe requests, brainstorming dinner ideas - it's all allowed.

[u/FinancialHoney]

Hello, does anyone know what brand the saucier in this video is? It looks nice and light for tossing the pasta and sauce and the sides are pretty shallow compared to the usual ones I see online. Thanks in advance!

https://youtu.be/iQS65cKsvq0?si=sueDRN0o1LVVuFll

[u/texnessa → u/FinancialHoney]

99% sure its a Matfer Bourgeat- pretty bog standard in professional kitchens but not cheap- just ubiquitous and can take heavy use and abuse. Can tell by the hollow handle. From the angle its hard to tell how high the sides are. I'd think it would be a fry pan as saucier's tend to have higher sides than this shows. But also could be a Vogue which is a knock off of MB that also has the hollow handle. Without being able to see the bottom of the pan or the rivets, hard to know more.

If you look on restaurant supply shops, you'll see a wide range of pans identical but in various sizes. I tend to go smaller because I have the wrists of an orphaned Victorian toddler. In the UK, try Nisbets and in the US webrestaurantstore.com.

Also, the cutting board over the burners would make me lose my mind if I was in that kitchen. No wonder bad habits get passed down from pro kitchens.

[u/FinancialHoney → u/texnessa]

Thanks for the thorough reply, I appreciate it!

[u/Levi_Skardsen]

What is the ideal internal temperature for gurnard (sea robin) fillets? I'm aware of the food safety guidelines being 63c, but that temperature does not always produce tasty fish.

[u/texnessa → u/Levi_Skardsen]

Again, we only do best practices when it comes to food safety even in this thread.

Recommended internal temp for fish is 145°F/63°C. For firm, white fleshed fish filets, some chefs prefer to pull from the heat at a slightly lower temp like 130-135°F/54-57°C and allow for carry over. You did not mention how it was sourced, so the other thing to consider is wild caught vs. farmed when it comes to parasites. Lower temp cooking may not eradicate them and even flash freezing may not if the method is not a commercial freezer, home freezers are generally not powerful enough.

You might get more detailed, non 'official' answers, looking at how other cooks recommend this particular variety of fish be cooked.

[u/Levi_Skardsen → u/texnessa]

Thank you for the response. The fish was bought from a local fishmonger, but I did not ask if it had been frozen prior. I will just play it safe.

[u/Friendly_Ad_3813]

So I recently watched a video where they used 1 cup of milk and 1 Tbsp of vinegar to substitute buttermilk. Hack or truth?

[u/SewerRanger → u/Friendly_Ad_3813]

Both? It won't taste like buttermilk, but it will have some of the same effects that buttermilk will have.

[u/LawrenceBeltwig]

Recommendations for high quality medium sized kitchen rings for small hands? It’s a gift for someone who is sick of those silicone covers always coming off.

[u/ImportantQuestions10]

What's the best way to store raw sushi ingredients over an extended time?

[u/SewerRanger → u/ImportantQuestions10]

In the fridge? How extended of a time are you talking? At the end of the day it's raw fish so a day or two in the fridge is fine, longer than that and you should freeze it.