Hi Metafilter Cooks- I need your advice. I was making a delicious looking Chicken Pho recipe from Smitten Kitchen, but adapting it to my instant pot. I put together the ingredients for the broth and set the pressure cooker and walked away...and afterwards produced a divine smelling stock that I really want to use. But [more inside]
I don't know how to cook very well. Cookbooks, even ones that claim to be quick and minimal bore me. Motivator? Maybe a magazine with recipes, credible interesting articles on food and nutrition (even a lttle wine) I read Eating Well magazine and it seems pretty good. Any other suggestions?
My wife and I like to take weekends to engage in more complicated (or just time intensive) cooking projects. The problem is that most of my ideas are very meat heavy. I'd like some ideas for vegetarian or just vegetable focused, cooking projects. [more inside]
I have a "7-in-1" Instant Pot that I pretty much only use as a bean cooker. Everyone else on the Internet loves this thing so I'm sure I'm missing something. Help me come around to it? Note: vegetarian [more inside]
I'm looking for resources on cooking tofu out there for people who are pretty new to cooking in general, and who want to keep it very simple. [more inside]
I'm going to be receiving a set of All-Clad cookware as a wedding gift (lucky us!) and am trying to choose between their original Tri-Ply (with 3 layers) style and their newer D5 (with 5 layers) series. As it will be a gift, price is not a factor (again, lucky thing). We'd be happy with either style in terms of looks and most aspects of performance. The deciding factor could be the heating and heat response time, with which it's entirely possible that the decidedly more pricey D5 line actually performs decidedly worse. More details below. [more inside]
Looking for your favorite healthy delicious recipes to cook in bulk! [more inside]
I have a recipe I'm excited to try tonight that calls for Thai Basil. I went to H Mart and picked up "Taiwan Basil" which looks like what I expected, but... is it? [more inside]
I've decided the New Year's Day meal will be a simple Hopping John because of its associations with luck and wealth and folkloric good fortune. I've read this on the history of it and why it doesn't usually tun out well because of the inferior ingredients used now. I don't have time to order artisanal gold Carolina Rice or heritage red cowpeas from here so where in NYC can I find thier equilvents? [more inside]
I'm trying REALLY, REALLY hard to go to the gym 5x a week and eat 1200-1500 calories of healthy shit every day. I am busy, depressed, and lazy. What are your tips for making this kind of lifestyle as painless as possible? [more inside]
I am bad at feeding myself. I've looked at a bunch of questions and responses here on MetaFilter and I know about Michael Pollen's books including Food Rules. And maybe it's my ADHD but it still seems too hard for me. [more inside]
I'm looking for resources and advice how to do precise enough quantitative chemistry for determining why chicken broth cooked in my hometown and in my wife's hometown tastes different. I can get some basic glass and labware, but no fancy reagents or advanced tools (obviously). Is it possible to do this using simple but precise measurements and common reagents? Culinary detective story inside. [more inside]
Tried to make some spanakopita, it didn't go so well. I took it out of the oven after 45 minutes, it looked beautiful. I cut off a tiny corner to see if it seemed OK and... [more inside]
I have a bag of chestnut fusilli pasta that I’d like to use for an x-mas brunch, and am coming up empty on how to tastily prepare it. Can the hive mind suggest any vegetarian ways of serving it that will be a crowd pleaser? What kinds of sauce and/or vegetables go well with chestnut?
I am visiting my father for Christmas, and he's in a physical rehab center after complications from surgery. I'll be staying at his house, which is about an hour away from the rehab center. I would like to cook something for Christmas day and bring it with me when I visit him, but there are constraints on equipment, ease of eating, and ability to transport the meal. [more inside]
My new years resolution is to learn to bake pastries - very fine pastries...the FINEST pastries!! But, what are they? [more inside]
Is there a term for cooking thinly sliced vegetables over high heat in a flat skillet, stirring often, with no fat or liquid at all? I don't think the word I want is grilling (there's no grill, although the results are similar) or searing (since the vegetables are being cooked all the way through). [more inside]
I need a quick peek into someone's taste memories... if you ever ate the long ago discontinued See's Candies Bordeaux Sauce, I could use your help! [more inside]
I'm trying to make an individually portioned, freezer-friendly pasta bake with shredded chicken but am struggling to work out the steps. I'm a truly clueless cook especially when it comes to meat and freezing stuff-- please help! [more inside]
I made snickerdoodles yesterday and had to run to the store for cream of tartar. Bought a little jar that will last me another 10 years because I only ever use it to make the damn snickerdoodles. Got to thinking: why do so few recipes call for cream of tartar? Also, why do snickerdoodles call for it specifically when few other cookie recipes do?
What's fun and interesting to sous vide? [more inside]
What are your best Instant Pot recipes for an anxious, depressed, perfectionist, one-person household? [more inside]
I'm look for some really nice and good value stainless steel tri-ply clad cookware. I'm replacing my old worn out teflon-coated nonstick pots and pans. I want tri-ply cookware that cooks evenly, is very sturdy, and can go in the oven and the dishwasher without problems. [more inside]
I am really good at making homemade pasta and marinara sauce but a novice at making it keep for a long while. I want to gift out lots of pasta and sauce this year but (Read: important) not kill everybody. Any tips?
I’ve decided that through 2017 I want to focus my home cooking experiments on sauces; can anyone point me to useful resources? [more inside]
We're going to a group Thanksgiving and need to make the stuffing. My spouse loves to go nuts with elaborate recipes but none of the ones we've tried taste half as good as plain old Stove Top stuffing. And when we asked our friends they admitted the same. What's a recipe that will give that very basic kind of generic stuffing goodness but with a homemade flair? Or is there a way can we make Stove Top but make it less depressing and show some effort? [more inside]
If you were stocking a kitchen for people from all over the world, what seasonings would you buy? What are the five to ten spices or spice mixes essential to any country's cuisine? [more inside]
Our Thanksgiving feast this year is Vietnamese cuisine. We're going to bring spring rolls and...something else. What should our something else be? Links to recipes much appreciated. The group is a mix of pescatarians and ominivores. Spicy food is just fine. We have access to a good asian grocery. [more inside]
I'm an American living abroad trying to cobble together something for Thanksgiving sans oven. I also am an idiot when it comes to cooking. I can buy roasted sweet potatoes on the street, how can I make them like sweet potato casserole or similar? Also, any other easy Thanksgiving-ish side dish ideas would be appreciated.
What ingredients should I always have around so that I can easily whip up a great bowl of noodle soup, or just noodles, with all of the ramen, rice vermicelli, udon and buckwheat I have? [more inside]
I made some chicken stock. Then, I picked up a bag of chicken feet. I want to increase the collagen/gelatin concentration in the already made stock by boiling the feet in it. However, a friend I trust once said that you should never boil stock. [more inside]
I'd like to construct a hyper-realistic mock human penis, that's edible and tastes at least something like you'd imagine a human penis to taste - I guess like kidneys? Any advice? I figure you'd start with a sort of sausage concept with an internal "skin" to replicate the urethra, but what about all the other details - pigmentation, etc etc etc. All advice / speculation welcome.
First attempt, this is after ten days. Small spots of mould starting to appear. Ruined? What should I do? Is it salvageable?
A friend from the UK who is enamored with my buttermilk biscuits is coming to visit, and I'm making her dinner. What should I serve with the biscuits? [more inside]
On Thanksgiving, can I just roast turkey parts rather than an entire turkey? [more inside]
I've been bringing in something for my grad students to snack on during our weekly evening seminar because it straddles the dinner hour. I'm tired of making hummus and tea sandwiches. Other ideas? [more inside]
What are some great recipes that take less than 30 minutes and can be constructed using ingredients from tins or that live in the pantry? I'd like to increase my repertoire of tasty things I can prepare without either a trip to the grocery store or carefully planned fridge-stocking in advance.
Let's say you don't have access to a full size, traditional/convection oven. But you have a large toaster oven - large enough to rotisserie a chicken. What baked, broiled, roasted or braised dishes can you still make in the toaster oven? [more inside]
Help me learn how to plan, shop, and cook for just me. Cookbooks exist for the cooking alone market, but it's hard to choose between them. What I want is something in the vein of Serious Eats for the solo chef. The things I need are guidance on how to shop in a non-wasteful way for one, including how to keep fresh vegetables on hand but not prone to spoilage, techniques for recipe splitting, etc.
I bought some preserved lemons. Now what? [more inside]
I'm looking to expand my home cooking horizons in the direction of Japan (not sushi, everything else). What are some long-lasting pantry staples I should be looking to acquire on my first trip to a local Asian supermarket? So far I'm planning on Mirin, Hon-Dashi and dark and light Miso. What other specialist ingredients like these should I aim to stock my cupboard with?
I'm prepared to make borscht, I have ingredients, tools, desire, and an overabundance of options. Help me pick the best one. [more inside]
Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
I've been doing little cooking challenges for a while. Not every Sunday, but, often, I challenge myself to make something slightly complicated that I've never made before. I've found that I tend toward French/Cajun and, distantly second, Italian. I would like to expand my culinary horizons. [more inside]
After I cook soaked dry beans in the pressure cooker and let them cool a bit, a thin semi-solid film forms on the surface of the water. It vanishes when I stir the beans but sometimes reforms. What's it made of? Bean protein? Are there any cool science experiments to be done with it, or practical uses for bean cellophane?
Help me find a brand of small glass dishes with lids for heating sauces in the microwave. [more inside]
I have a large organic eggplant that I need to use up today. I am also nearly brain dead with kid-related lack of sleep. Tell me what relatively simple recipe I should make. [more inside]
I am new to cooking, burned my stainless steel pan, and want to understand why I did and how to prevent doing it again. [more inside]
On a whim I bought raw fresh black beans at the farmers market. I simmered them for about 45 minutes, but they're still firm. Can I eat them? [more inside]