So it's rhubarb season and I've finally managed to buy a big batch, yay! I love
the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with.
Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl
on Mar 23, 2013 -
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?! [more inside]
posted by masquesoporfavor
on Feb 13, 2013 -
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar
on Jan 23, 2013 -
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas? [more inside]
posted by snow_mac
on Nov 5, 2012 -
I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this? [more inside]
posted by mippy
on Oct 26, 2012 -
If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion
on Sep 6, 2012 -
I've come into a pound of carob chips and a large tin of carob powder. My baking skills are elementary level. But I like carob for being carob and not just fake choc. Give me your fave recipes. Bonus if they can appeal to people unfamiliar with it so I can share my handiwork with them.
posted by asockpuppet
on Jun 28, 2012 -
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
posted by shamash
on Jun 27, 2012 -
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff? [more inside]
posted by thelastcamel
on May 27, 2012 -
Just got a gift from a Metafilter-ian in Australia of ground wattle seed, which I'm super exited about! Now I need some delicious recipes to cook with it. I have a Valentines party to go to later today, so I'm especially looking something dessert-y to share (but other recs are also welcome!)
posted by kittenmarlowe
on Feb 14, 2012 -
What is the best time and temperature for baked tofu? Every recipe I read seems to differ wildly on those factors. I've made some that has worked, and some that hasn't. The one time I got it just right I forgot to make a note of which recipe I used.
I like it crispy on the outside but still a bit soft inside. Thoughts?
posted by furiousxgeorge
on Dec 26, 2011 -
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops? [more inside]
posted by lunasol
on Sep 26, 2011 -
I went to pastry school five years ago. I was seduced away from the bakery by good money in an office job. Now I've ditched the office and have been working retail -- and just got a retail job in a bakery a month ago. I've been working in the back a little and making inroads there; now I'm baking 2/5 days a week. I feel patisserie calling me, but how do I get my confidence in the kitchen back? [more inside]
posted by fiercecupcake
on Aug 22, 2011 -
Help improving my Brazilian cheese bread. I tried to make Brazilian cheese bread, but the inside is all gooey. How do I make the inside fluffier? [more inside]
posted by shoyu
on Apr 20, 2011 -
Can I take a bagel recipe that calls for an optional 10-minute second rise and instead let the second rise go for a few hours? What about the more traditional 18-24 hours instead? [more inside]
posted by Room 641-A
on Mar 26, 2011 -
I just made a double batch of these delicious tiny hamantaschen
, and used the homemade poppy seed filling along with a bunch of different kinds of preserves to fill them. Since I used other fillings, too, I now have a whole bunch of the (yummy) poppy seed filling left. What tasty things can I do with it?
posted by charmedimsure
on Mar 20, 2011 -
Oh no, my oven is broken! I planned on baking 2 batches of Lemon Poppy-seed and 2 batches of Berry muffins! These are for breakfast
. What can I do now? (read more inside) [more inside]
posted by midnightmoonlight
on Dec 19, 2010 -
I want to bake a loaf of bread. I would like advice on making it. I'd also like advice on what to use it for once it's baked. [more inside]
posted by Rory Marinich
on Nov 27, 2010 -
We’re throwing a Hallowe’en party this weekend with all kinds of delicious goodies, and we’d like to make some “special treats” for our guests. Help us come up with something a little more inventive than brownies. [more inside]
posted by anonymous
on Oct 28, 2010 -
When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog
on Sep 22, 2010 -
I'm searching for a cake pan that was apparently common in the early 20th century: the Golden Rod cake pan (also sometimes called a Waldorf Triangle cake pan). You can see an illustration one in the lower left corner of this picture
, and here is a photograph
. Here's another one
(the pan on the right). Does anyone know of a current source for these pans? [more inside]
posted by litlnemo
on Aug 24, 2010 -
Emergency cooking help! I am cooking a vegan strawberry cake for a birthday party Sunday and my recipe calls for strawberry extract. I ordered some pure natural strawberry extract online and had it expedited but unfortunately the store messed up and it wont get here in time for the party. [more inside]
posted by long haired child
on Aug 6, 2010 -
Can you tell me how many people in the U.S. live at 3,000 feet or higher? I'm asking, because I'm interested in the size of the market for high-altitude baking advice.
posted by markcmyers
on May 25, 2010 -