I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
I have been visiting older relatives in their late 80s still living on their own. They were once wonderful cooks and still enjoy good food but they are losing the ability to cook from scratch on a regular basis. What are some DIY cooking kits I can put together for them so they can still cook for themselves? [more inside]
I've been given a large roll of good, organic filo dough - hit me with your best, simple, vegetarian filo-based recipes, hivemind. [more inside]
Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
My wife is hooked on the Norwegian cooking show New Scandinavian Cooking. In this episode the host casually opens a tin can and pulls out a whole fresh lemon. [more inside]
I want to use transglutaminase, but only for like one meal at a time, and possibly with large gaps in between. TGM inactivates very quick upon exposure to air. Is there any way to buy extremely tiny packets, like sugar-packet-sized packets, of TGM so I could just use individual ones for one-off things? Smallest size I found online is 2 ounces, which is still far too much.
Please help me buy my first microwave. What do I need to know? How much is reasonable to spend? Australian edition. [more inside]
I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
Trying to find a recipe for Mac and Cheese that will serve 15-20 and ideally be able to made completely the day before, and heated in the oven prior to serving. [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
I have one day a week in which I can spend some time cooking. Right now, I always cook up a big batch of spaghetti, mixed vegetables, and pork chops. None of it is flavoured or seasoned. It's what I eat all week, every week. What recipes would you recommend to make my life more interesting? [more inside]
I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
What is your favourite make ahead road food/snack? [more inside]
My experience in the kitchen is limited to pouring a bowl of cereal. But I'd like to become a decent cook. Are there any books or website guides that go from zero to chef? Something that would have me cooking basics one by one and build my way to actually making some dishes and knowing what I'm doing in the kitchen. Thanks!
DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
You have a reusable thing* that has hugely improved your quality of life at home: the kind of thing that regularly makes you feel like past-you did current-you an awesome favor by procuring it. It isn't necessarily fancy or expensive, but it can be -- a $5 silicone garlic peeler tube works, but a floor-cleaning robot does, too. What is the thing, and what does it help you do? Bonus points if it's related to cooking, cleaning, or other routine drudgery. [more inside]
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.
We are traveling tomorrow night to my girlfriend's family relatives for Easter; although no dish has been assigned to us, I would like to prepare something to bring. Ideally this will be something that I can fully prepare and/or cook on Saturday and then re-heat or fully cook on Sunday before going to their house. The trip is only an hour away, but what type of dishes will travel and hold up well a day in advance? [more inside]
What are some great recipes that involve cooking with fond?
I don't think there are a lot of weeknight dinner options out there for my picky, picky family, and I suspect that for a long time to come I'll be cobbling dinners together from Munchery, frozen meals, takeout, snacks, etc. But I would really welcome a few new ideas for quick meals that we might all eat. [more inside]
How do Canadian home cooks measure in the kitchen and at the grocery store, with respect to metric vs. imperial units? [more inside]
What are your recipes for weeknight meals? What do you have for dinner that you make yourself in a relatively short amount of time and/or with relatively little effort? Help us figure out a variety of dinners to put on a meal-planning list! [more inside]
I find that my rice turns out much better when it's washed. However, I find washing rice by hand to be a huge pain in the ass, even following guides on Youtube that claim to make it easier. Is there a piece of equipment that makes rice washing easier? Some method that I haven't hit on using common kitchen tools?
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
So I cooked a bone in pork shoulder in the over the other day and what's left are bones, fat, meat. Seems like the perfect recipe for a broth of some sort but I've never done this. The recipes for using leftover pork shoulder in soup are out there but what about simply making one of those day long pork bone broths, is that an option, is it really as simple as putting this in some water and letting it fall apart?
I'm planning to serve up some BBQ baby back ribs this weekend. It's a recipe I've used several times before, using a Traeger smoker/grill, and people love it! For guests who don't eat pork, I want to offer bone-in chicken breast, and was wondering if the chicken can be cooked using the same process, or will it need a different recipe? [more inside]
Hi, I want to buy a Le Creuset enameled cast iron dutch oven but because they are so expensive I can only buy one. I've waited a long time and finally I'm going to take the plunge and do it. I know I want the yellow color, and heaviness does not matter because I'm going to leave it on my stove top for display when I'm not using it, so I don't have to lug it in and out of my cupboard. [more inside]
I'm looking at recipes for the Bhutanese chili cheese stew ema datse. I've seen ideas ranging from kraft singles (for the texture) to stilton (for the sourness and approximation of half-rotted yak cheese). I've seen mixes of jack and feta. Anyone with experience in this department?
I like to cook so have a lot of spices and various bottles of stuff, but I have a tiny kitchen. I'm having trouble getting my head around how to organise it. Details (and photos of current mess) inside. [more inside]
What are your favorite brunch recipies? Any skill level or theme. No snowflakes! [more inside]
I'm dreaming of the following: a friend or date comes over and I effortlessly whip up something delicious, simple, yet impressive, from scratch. The kind of meal that makes me looks casually on top of my life. Maybe something with a starter, main, and dessert. Challenge level: I'm a vegetarian and I travel a lot, so what I'm really looking for is a vegetarian menu that I can make just out of things from the pantry and the freezer (aka it doesn't involve anything that will languish and die in the fridge if I don't use it before I leave town for a few weeks). Is this even possible? [more inside]
There are loads of similar questions already out there in the ether but I'm asking again because I have some dietary snowflakes and I'm the world's worst cook... [more inside]
I have a 2+ lb. tri tip steak that's been marinating (soy, lemon, sugar, garlic) for 24 hours and I have to concede I can't consume it by tonight. Which will make for a less mushy and sad eating experience? Do I grill it today and freeze the cooked beef for later consumption? Or do I freeze it now, uncooked, still in the marinade, and then grill it later, thawed?
I'm working on creating a 2 hour class that focuses on cooking and nutrition for wilderness guides. These folks are generally 23-33, and they mostly have some of the basics down. What are your greatest tips and hacks that make you a good cook? What are your best recipes that can be cooked over a one burner camp stove? What nutrition science is true and not just a fad? [more inside]
I just finished "The Good Gut" by Justin and Erica Sonnenburg, researchers of the microbiome at Stanford University. They have some delicious looking recipes at the end of their book, which are all high in microbiota-accessible carbohydrates (MACs). I would love a cookbook or website which has more recipes like this. Any suggestions? [more inside]
I was good at remembering that we ran out of bay leaves. Unfortunately, I was also good at forgetting that I had already bought them. Is there a good way to use a lot of bay leaves? [more inside]
Calling all meal/menu planners of AskMe! Any pro tips for planning weekly menus for your household that balance budget and diet? Especially with an eye toward low waste (i.e., better inventory management) and getting as much variety in as possible. [more inside]
I have a duck. I want to cook it. I don't know how, but I do know that I don't want orange duck. Give me your best savory duck recipes with details on the howto on cooking times.
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
I cooked a 6 pound boneless leg of lamb. It was delicious. But I have a lot of leftovers. What can I do with it? We don't mind eating it cold as is, but can I make it into anything? It's already cooked, so I'm not sure how to make a stew or curry with it. What should I do? [more inside]
Can Mac and cheese be made up and refrigerated a few hours in advance, then put in the oven?. [more inside]
I've got a quart of skimmed oil from pepperoni simmering in tomato sauce-what can I do with it? [more inside]
What can I substitute in place of pearled sorghum? [more inside]
Question for the bakers of AskMefi: I'd like to tinker with the recipe for Venetians, the layered cookies, swapping out almond for peanut, but I have nowhere near the experience needed to know how to make this work. [more inside]
After asking some friends and family, I'm realizing that I may be spending way too much on groceries every week. [more inside]
Sometime in late March/Early April 2015, the NYT Now App ran a story that linked to a very long article on the definitive bolognese sauce. The story followed a reporter as he went from town to town in Italy in search of the true version of this delicious sauce. The story disappeared from NYT Now before I got to finish it, and my google searches return recipe after recipe, but not that story. Did anyone out here happy to read it and remember the source? (My efforts to contact the Times through customer service also led to dead ends, hence this post.)