127 posts tagged with cooking and baking. (View popular tags)
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What are your most delicious rhubarb uses/recipes?

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 - 25 answers

 

Cooking With Mulberries?

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 - 15 answers

How can I make my chocolate chip cookies come out flatter?

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 - 20 answers

I'll Grind Their Cereals-and-Grains to Make My Bread!

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 - 3 answers

Should I bake my own bread?

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 - 51 answers

Bakers, why is this dough bitter?

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 - 10 answers

Large and flat or small and tall?

What size dutch oven should I buy? [more inside]
posted by queens86 on Nov 16, 2012 - 14 answers

How do I bake some gluten free bread?

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 - 4 answers

Help me prevent a macaron mess!

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 - 7 answers

Garlic bread from scratch?

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 - 18 answers

ermahgerd hand mixers

Hand mixers! Can you recommend one? [more inside]
posted by roger ackroyd on Jul 2, 2012 - 24 answers

Notolate

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 - 2 answers

Emphatically *not* gluten free.

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 - 16 answers

Expensive Coconut Flour Going to Waste!

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 - 8 answers

Pie, on a deadline!

Last-minute pie baking ideas needed! [more inside]
posted by Turkey Glue on Apr 18, 2012 - 20 answers

Bakingfilter: how do I do it?

Inventing a recipe: how do I know if something will bake solid? [more inside]
posted by paultopia on Mar 18, 2012 - 11 answers

Restaurant-quality desserts?

Part two: How can I make restaurant-quality desserts at home? [more inside]
posted by Bardolph on Mar 7, 2012 - 24 answers

Wattleseed Recipes

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 - 5 answers

Lemon Squares: CSI

I just tried this recipe with my new KitchenAid mixer...and it came out terrible. Can you help me figure out why? [more inside]
posted by JoanArkham on Jan 30, 2012 - 18 answers

Tofu, so sweet and tasty. Tofu, don't be too hasty. Tofu...tofu tofu tofu!

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 - 7 answers

One cup of sugar...or whatever is around.

If I'm significantly short on white sugar in a recipe, can I make it up with other types of sugar? [more inside]
posted by A Terrible Llama on Dec 5, 2011 - 23 answers

Hello, halogen oven.

Do I want to buy a halogen oven? [more inside]
posted by Wordwoman on Nov 19, 2011 - 1 answer

Help Me Substitute Without Ruining Everything!

Seeking help from MeFi bakers! I'd like to make this recipe and had a question about substitutions. [more inside]
posted by foxy_hedgehog on Nov 14, 2011 - 12 answers

Plain granola -- no, really plain

Looking for a plain granola recipe. [more inside]
posted by liet on Oct 29, 2011 - 6 answers

It's cute but it doesn't cook.

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 - 27 answers

What are the easiest metric-measured baking recipes for a beginner?

What are the easiest metric-measured baking recipes for a beginner? [more inside]
posted by pracowity on Sep 1, 2011 - 15 answers

How do you come back to a profession you barely started?

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 - 4 answers

Recommend baking sheets that don't flex?

Please recommend good baking sheets that won't flex. [more inside]
posted by kristi on Aug 18, 2011 - 18 answers

Butter my milk, please.

What is your favorite recipe that calls for buttermilk? [more inside]
posted by cp311 on Jul 28, 2011 - 41 answers

Looking for low-cost baking ideas

What are some tips or recipes for saving money on home baking? [more inside]
posted by GraceCathedral on Jul 10, 2011 - 26 answers

How Do I Grill A Pie?

Tell me about grilling pies. [more inside]
posted by padraigin on Jun 7, 2011 - 11 answers

Help with Brazilian Cheese Bread

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 - 17 answers

I want to make bagel dough, not bagel d'oh!

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 - 7 answers

Help me not waste this poppy seed deliciousness!

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 - 8 answers

Pudding FAIL. Help me fix or salvage my runny pudding?

Pudding FAIL. Help me fix or salvage my runny pudding? [more inside]
posted by geeky on Mar 15, 2011 - 11 answers

What makes lemon bars tart?

What makes lemon bars tart? [more inside]
posted by scazza on Feb 25, 2011 - 26 answers

Grapes + Creativity in the Kitchen =?

What should I do with 2.20 lbs of grapes? [more inside]
posted by miss-lapin on Dec 30, 2010 - 16 answers

Baking muffins (or... insert-suggestion-here) without an oven.

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 - 17 answers

The phrase "staff of life" makes me feel like a wizard

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 - 23 answers

Bread Heartbreak.

Lost my favourite recipe for bread, please help! [more inside]
posted by Static Vagabond on Nov 23, 2010 - 6 answers

Easy ways to improve my cooking and baking?

What are some simple (or not) kitchen tips and tricks? [more inside]
posted by suncoursing on Nov 19, 2010 - 46 answers

Zest it harder, make it better, juice it faster, makes us stronger.

When life gives you lemons, what else do you make? [more inside]
posted by deludingmyself on Nov 14, 2010 - 55 answers

Pizza Stones: Rip off? Quarry stones: Safe?

Are unglazed quarry tiles safe for use in an oven? [more inside]
posted by sonic meat machine on Nov 14, 2010 - 20 answers

How do I use up heavy cream?

What should I do with all of this heavy cream? [more inside]
posted by suncoursing on Nov 8, 2010 - 51 answers

Ghoulish ganja gâteau?

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 - 8 answers

What is pumpkin?

When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog on Sep 22, 2010 - 18 answers

In search of the "Golden Rod cake pan"

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 - 20 answers

Strawberry emergency!

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 - 13 answers

Picnic deliciousness

What can I make/bake for a picnic on Saturday? [more inside]
posted by jonnyploy on Jun 22, 2010 - 11 answers

Can you tell me how many people in the U.S. live at 3,000 feet or higher?

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 - 16 answers

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