2228 posts tagged with Cooking.
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Two questions about making curry

Individual spices vs blends; ground spices in lieu of curry paste [more inside]
posted by BadgerDoctor on Nov 28, 2015 - 9 answers

Salty thinly sliced delicious-ness

Where do I buy country ham on the internet? What type of country ham am I looking for? I've been watching Mind of a Chef on Netflix, and they show this dry aged ham that hangs out in the open air, and then the chef slices it ever, so, thinly, yumm, and you don't need to cook it further. You just eat it with breakfast. (Kind of like prosciutto?) [more inside]
posted by ellerhodes on Nov 27, 2015 - 15 answers

Help me find some good food to eat with these disparate restrictions

Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
posted by Room 641-A on Nov 24, 2015 - 34 answers

Youtube channels with professional kitchens

I want watch how people in professional kitchens clean, prep, and execute a service. I've already seen lots TV-chefs and youtube-wannabe-tv-chefs making single dishes, but I want to see cooking at scale. Any youtube channel/film suggestions?
posted by beerbajay on Nov 23, 2015 - 11 answers

Breakfast Sausage vs. Sausage

USA-based sausage question: What's the difference between sausage and breakfast sausage? Can I use breakfast sausage in stuffing for a turkey? [more inside]
posted by ghostbikes on Nov 22, 2015 - 17 answers

Our gas oven doesn't stay lit

The gas oven in my apartment hasn't been working for the better part of three months. The light in the bottom turns on when I start it, and then turns back off when I stop. [more inside]
posted by you could feel the sky on Nov 20, 2015 - 5 answers

Podcasts requested!

I'm returning to work from maternity leave, and my daily 2 hours in the car is the only time I'm guaranteed to myself. Help me make it the best time possible with podcasts! I'm looking specifically for podcasts on: yoga, running, cooking (bonus points for vegetarian or vegan), music, and history. [more inside]
posted by House of Leaves of Grass on Nov 20, 2015 - 24 answers

Should I Eat It: Holiday Edition

So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
posted by middleclasstool on Nov 20, 2015 - 31 answers

Low effort holiday feasting?

My favorite part of the holidays is the FOOD. I love all the rich, sweet, and special seasonal eats, and I love to make them for my people. Unfortunately, this year, I Just Can't. Thinking about planning and cooking is stressful rather than exciting right now. How can I make nomming as low key as possible in terms of planning/effort, but still awesome? Wanting specific suggestions for Thanksgiving, periChristmas, and New Year's. Family will be visiting at various points. This is in the U.S., and we have a Trader Joe's and a Costco nearby.
posted by moira on Nov 19, 2015 - 24 answers

plain cooking

due to unforeseen circumstances, i find myself having to prepare daily meals for older family members. they are adverse to anything vaguely unfamiliar, seasoned, or spicy and i'm looking for meal ideas/recipes. breakfast is taken care of. i try to have dinner leftovers around for lunch, so it can be scrounged from that, or simple sandwiches. [more inside]
posted by lescour on Nov 19, 2015 - 29 answers

Do you have a super nom pumpkin biscotti recipe?

I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
posted by the webmistress on Nov 19, 2015 - 3 answers

Fixing a crockpot meal.

I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
posted by codacorolla on Nov 18, 2015 - 12 answers

Gimmie your favorite week long recipes.

Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
posted by kpraslowicz on Nov 17, 2015 - 10 answers

Calling all vegan cooks! What herbs and spices can't you live without?

A newly vegan friend's birthday is coming up, and I want to assemble a gift box of four to six jars of high-quality spices and herbs for her. So, vegan cooks of the green, what herbs, spices, and blends do you find indispensable? [more inside]
posted by Rosie M. Banks on Nov 12, 2015 - 30 answers

Fowl water

They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
posted by paperback version on Nov 10, 2015 - 18 answers

Give me your duck leg recipes...

I have a number of duck legs in the fridge, which need using over the next few days. Please suggest recipes. I don't need basic cooking instructions, just your best ways with duck legs. I don't particularly want to go down the confit route, as I don't have much storage space in this flat, and there doesn't seem much point if I don't let then mature. But if you think I'm insane to pass up the chance I'm sure you'll let me know. Thanks!
posted by howfar on Nov 7, 2015 - 18 answers

Making the best, fluffiest popcorn at home

I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
posted by rachaelfaith on Nov 5, 2015 - 38 answers

slow cooker vs pressure cooker?

Do slow cookers have any advantages over pressure cookers, in terms of the final result? The differences in cooking process are clear to me -- what I'm trying to understand if there are results that you can achieve with one appliance over the other. [more inside]
posted by wutangclan on Nov 5, 2015 - 28 answers

Efficient pie-making for a large crowd

I will be making individual pastries for 180 people. What tricks can I use to streamline the process, and what is the most efficient workflow? [more inside]
posted by lollusc on Nov 1, 2015 - 16 answers

Low-effort, bulk vegetarian recipes?

I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
posted by flibbertigibbet on Oct 29, 2015 - 25 answers

Best Pastry/Bag/Tube for Making Croquembouche

I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
posted by Mrs. Pterodactyl on Oct 29, 2015 - 12 answers

Help me hack a low energy, eco friendly kitchen

I'm looking for tips, tricks, what-have-you for creating and using an environmentally friendly kitchen. Things like: food that requires less energy to prepare, different methods of preparing food, different cooking instruments, etc. There are a few caveats, though. [more inside]
posted by Solomon on Oct 25, 2015 - 15 answers

Is there a recipe that will use up Halloween candy?

This is a weird question about a fantasy my son has about "cooking" with Halloween candy. For months he's been talking about making "Sweet Stew," a "recipe" he made up in which the Halloween candy is ground up in the food processor and then mixed with peanut butter. Is there any real recipe for something we can make with Halloween candy? [more inside]
posted by pipti on Oct 25, 2015 - 34 answers

Resurrect Soup!

My vegetable soup is bland - can it be resurrected with additional seasoning? [more inside]
posted by Dressed to Kill on Oct 22, 2015 - 28 answers

I don't want to cook, I want to coooooooooooooooook

I want to cook things that take a really long time, but I don't know what to make. Help me out with some ideas? [more inside]
posted by Dilligas on Oct 20, 2015 - 37 answers

handheld vegan lunches

Tell me about your tasty handheld vegan lunches! [more inside]
posted by libraritarian on Oct 20, 2015 - 24 answers

The magical fruit

I made an enormous pot of beans tonight. Just simple white beans with veggie broth, aromatics, and a beef marrow bone I had lying around, so they are pretty plain but yummy. Unfortunately I didn't think it through and now I am sitting on enough beans to feed me for two weeks. Of course I will freeze some of them but I would love to eat most of them soon. Please share your ideas for what I can do to make my beans varied and interesting. [more inside]
posted by Mizu on Oct 19, 2015 - 22 answers

Hacking salads by hacking Whole Foods

Give me your most creative and tastiest salad recipes! [more inside]
posted by rippersid on Oct 14, 2015 - 13 answers

Need help with cheese sauce.

I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
posted by vixsomnis on Oct 11, 2015 - 27 answers

Where next in terms of Kitchen processor/mixer/blender ?

This sounds like such a first world question. Sorry. I am cringing a bit writing this if it helps. Basically we've been watching "The Great British Bake Off" and have been branching out a bit in our baking and cooking and feeling more adventurous. Simultaneously we lack quite a few 'essential' bits of kitchen equipment recipes frequently call for, and other bits of equipment we do have are ailing and in need of replacing. Basically, this askmefi question concerns what one bit of kit could I buy for my wife's birthday which will answer as many of these needs as possible? [more inside]
posted by dance on Oct 11, 2015 - 13 answers

Can I eat it? Seafood edition

I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?
posted by MeFiMouse on Oct 11, 2015 - 17 answers

Where should I buy a chef's knife in Barcelona? Which knife?

I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
posted by Mngo on Oct 8, 2015 - 3 answers

Yes, we have fruited plains, but we have no bananas...

Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
posted by jenquat on Oct 8, 2015 - 22 answers

I am not a good cook but I want to be

Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
posted by GernBlandston on Oct 7, 2015 - 44 answers

Upping my lasagne game.

It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
posted by remlapm on Oct 6, 2015 - 37 answers

Kitchen Kaput

My cooking area will be off-limits for the better part of two months. Help me design an alternative. [more inside]
posted by lescour on Oct 3, 2015 - 15 answers

Vampires are not invited.

There are many, many varieties of garlic available at my local farmers’ market. I decided to throw a garlic-tasting party. The general idea is to pick the best-tasting garlic variety(ies) to plant in my back yard this fall. I need your ideas on what to cook. [more inside]
posted by Dotty on Sep 30, 2015 - 18 answers

Not Cooking Cute, please

Now that Just Bento is not really updating any longer, what's the best bento blog aimed at adults, not kids, and not at showing off the adorable widgets you manage to buy to make your lunch special, but just a focus on bento staples, fillers and techniques for plotting out lunches in a bento style. A focus on vegetarian is best, but not essential.
posted by crush-onastick on Sep 28, 2015 - 5 answers

rice cooker chaos

My stupid ridiculous rice cooker keeps boiling over, and I've only had it four days! What do I do? [more inside]
posted by lhude sing cuccu on Sep 26, 2015 - 22 answers

Recommend recipes for a novice cook who finally has it all!

We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
posted by RolandOfEld on Sep 24, 2015 - 14 answers

How is Edible Foodstuff formed?

My sheer level of "doesn't know how to cook" is possibly outside the realm of most people's imaginations. So in front of me I have: a bag of dried green lentils, a can of diced tomatoes, a box of frozen spinach, a bag of Russet potatoes, a bulb of garlic, nutritional yeast, liquid aminos, and a sea salt grinder. I also have a gas stovetop and pots/pans. Assuming NO other ingredients, please tell me very specifically how to turn this into a...dal? soup? something else? [more inside]
posted by Munching Langolier on Sep 23, 2015 - 19 answers

Good food to cook together...from afar

What are some kid- and leftover-friendly meal ideas for a group of people across the US to make together, in two or fewer hours, with ingredients that are readily available and high-quality? [more inside]
posted by bloggerwench on Sep 20, 2015 - 7 answers

Spanish Language Latin American Cookbooks

My all-time favorite food is Mexican/Latin american food. I'm a pretty accomplished cook and I am semi-fluent in Spanish, as such, I am looking for your best, traditional Spanish Language latin american cookbooks/recipe websites. [more inside]
posted by ThaBombShelterSmith on Sep 19, 2015 - 8 answers

Cake Cake Cake Cake Cake

My partner's birthday is on Saturday. I am still trying to figure out what cake I should bake for him. HALP. [more inside]
posted by Ashen on Sep 16, 2015 - 22 answers

I want to create a hot salt, but the ingredients aren't bonding!!

You are not my chef or personal cook. LOL However.... I play around in the kitchen and am looking to create a hot salt. I have the coarse himalayan sea salt and secured some carolina reaper pepper flakes. I got the measurements down. I got my mixing bowl. I'm good to go. the salt and pepper don't wanna stay together! [more inside]
posted by TwilightKid on Sep 9, 2015 - 9 answers

What is, and is not, achiote rojo?

I have a recipe that calls for "achiote rojo." Which I've never encountered before. I did some googling but that term seems pretty loosely defined and I'm still pretty confused about what they want me to use. [more inside]
posted by Naberius on Sep 4, 2015 - 7 answers

How many times to try a recipe before giving up?

When trying a new recipe how many times should I cook it to completion before deciding I don't like the recipe? [more inside]
posted by ayc200 on Sep 4, 2015 - 19 answers

Reheating 101

Inspired by this question, I'm thinking about putting in a couple of hours on Sunday to do a bunch of cooking healthy foods to eat throughout the week. But then... what? How do you learn how to reheat all the foods for maximum deliciousness? [more inside]
posted by Andrhia on Sep 4, 2015 - 12 answers

Items to make for meal prep at the beginning of each week?

Lately we have been cooking a bunch of things on Sunday or Monday that can be assembled mix-and-match style during the week, and it has been awesome. We're getting a bit tired of what we've been making, though, so I'm looking for additional ideas that we may not have thought of. If you do meal prep to get you through the week, what do you make? [more inside]
posted by stellaluna on Sep 3, 2015 - 20 answers

Is it safe to leave the oven on while unattended?

My husband believes it is safe to leave the house with the (electric) oven on. Maybe not 100% safe, but no less safe than leaving the house with any electrical appliances plugged in. I am not so sure, and I am failing to find any reliable information online. Please resolve this disagreement: how unsafe is it to leave the house with the oven going? [more inside]
posted by meese on Sep 3, 2015 - 20 answers

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