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]
Can I use leftover lox to make jerky? [more inside]
My daughter came home from school the other day telling me about how her friend was given a very tiny oven, that is also "very cute" but that it can do real things like make cakes and it is for kids! I said, "Was it an Easy-bake oven?" And she looked up at me, amazed, and said, "Yes! Mama, how did you know that?!" [more inside]
The Chef John post on the blue reminded me to ask: what are your favorite YouTube cooking channels? I need some more subscriptions. [more inside]
I'm making bone broth and this is confusing me.... [more inside]
I am currently between jobs and will soon have more free time than I want while my two kids are at kindergarten. I want to learn how to cook in large-ish quantites, healthily and more frugally for our family of four. Please recommend blogs or individual recipes! [more inside]
I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board. [more inside]
I am a born-and-raised meat eater looking to cook up some tasty vegan meals. Difficulty: tofu/tempeh/fake-meats of various varieties freak me out. [more inside]
Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
I seem to recall looking through a cookbook (probably in a bookstore) that had three versions (or so) of each recipe: one very simple, one a bit more complicated, and one even more complicated. I would like to find this cookbook again, but my google-fu and amazon-fu are failing me. [more inside]
What are some good food/travel and HGTV-type home and design shows on Hulu? [more inside]
I eat rather plain food, and I eat the same things over and over again. I've started watching Chef's Table on Netflix, and it's made me super curious. [more inside]
I thought ferreting out hidden dairy in products was bad. Onions are worse. I know there are whole groups of foods and recipes I can do up sans onions but how can I fix my favorite foods without onions. [more inside]
I want to uplevel my vegetarian cooking. Today I bought a fantastic salad for lunch that includes kale, quinoa/pepper salad, avocado, pickled onion, beets, carrots (which I generally hate but somehow they are awesome here) and zucchini. All of it is remarkably flavorful. I can make all of these things except the pickled onion, but nothing I make tastes anything like this. What are your secret weapons for good, TASTY seasoning for grains and vegetables? [more inside]
For the next week, I'm staying in a house with people I would rather not see. I have a private sink, but no hot plate or garbage disposal. I need meal and snack ideas.
i've been gifted a gallon bag of different peppers and would like some ideas on how to be use them. varieties are jalapeño, serrano, anaheim, chile dearbol, poblano, cascabel, and guajillo peppers. the larger ones have 3-4 and the smaller ones about 10. i would like to avoid something that involves setting my oven to 500 degrees, but might be wiling to try. also, i am (mostly) cooking for one.
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
I struggle with tasks that involve planning and sequencing, and I find cooking and feeding myself to be a little challenging at the best of times. I'm about to enter a busy period, and I'm worried that my schedule isn't really conducive to cooking healthy dinners. I'm looking for exceptionally easy recipes and other hacks that will allow me to avoid starving or getting scurvy. [more inside]
I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
Are there any good books telling the story of imperialism/colonialism through food? [more inside]
I'm starting to learn how to cook more sophisticated things. Can you recommend books or techniques for 1) spicing dishes well, and 2) blending flavors effectively? It seems this often involves a non-obvious step or ingredient that I'm not aware of. [more inside]