A while ago I asked a question about
stovetop grills. We didn't get one, but now we're considering an electric grill, which is what we had before and are comfortable with. Does anyone have a good recommendation for an countertop electric grill in the $25-75 range, preferably available on Amazon Prime? Are there any reasons why a stovetop would be Objectively Better than an electric (or vice-versa)?
posted by griphus
on Apr 22, 2013 -
5 answers
I just want to know if anybody has a tip about keeping my hand-cranked rotary egg beater clean.
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posted by cellura p
on Apr 4, 2013 -
12 answers
I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
posted by jasondigitized
on Mar 29, 2013 -
11 answers
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US.
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posted by jph
on Dec 11, 2012 -
19 answers
I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
posted by The Whelk
on Dec 5, 2012 -
28 answers
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right?
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posted by Mad_Carew
on Nov 20, 2012 -
26 answers
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue?
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posted by archagon
on Nov 12, 2012 -
10 answers
Looking for ideas to get my kid involved in the kitchen -- prepping, cooking, clean-up!
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posted by amanda
on Sep 10, 2012 -
26 answers
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen.
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posted by underthehat
on Jun 6, 2012 -
10 answers
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours?
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posted by bondcliff
on Jun 4, 2012 -
13 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 answers
What brand of bowl is Steve Spangler using
here?, the clear plastic one not the metal one Thanks!
posted by wheelieman
on Apr 25, 2012 -
1 answer
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine.
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posted by Bardolph
on Feb 28, 2012 -
11 answers
Help restore harmony to our home. Do we need a food processor? Do we want a food processor? (more inside)
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posted by kestralwing
on Nov 27, 2011 -
55 answers
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit
convexly rounded on the outside, so some of it gets hotter than the rest; the other is
concave on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops.
Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
posted by fivesavagepalms
on Oct 20, 2011 -
8 answers
Is there any reason I couldn't use
this as a kitchen torch? I just got a sous vide setup and need a kitchen torch. From my research, it seems like that one would work. Am I missing anything?
posted by long haired child
on Oct 12, 2011 -
11 answers
People who live with others but cook for yourself: What do you cook? How do you cook it? Requesting recipes and tips, please.
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posted by Busoni
on Oct 1, 2011 -
10 answers
What kitchen tools are necessary for a home cook in a western country looking to try their hand at creating dishes traditionally found in east and southeast Asia?
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posted by nathaole
on Sep 29, 2011 -
16 answers
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?
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posted by lunasol
on Sep 26, 2011 -
27 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
posted by honeydew
on Jun 5, 2011 -
28 answers
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas.
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posted by nosila
on May 2, 2011 -
16 answers
I want a crockpot recipe I can make overnight that tastes like Bahama Breeze's "Bahamian Seafood Chowder"
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posted by Vorteks
on Apr 29, 2011 -
2 answers
Do you cook alone? Do you enjoy it? I don't have the budget to go out whenever I am alone so I need to learn to make being in the kitchen solo a fun thing.
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posted by pointystick
on Apr 27, 2011 -
46 answers
My boyfriend and I have a cooking puzzle for you: we rather wildly underestimated the price of our groceries when we went shopping this evening, and as a result we decided to try to raid the current contents of our pantry to accommodate two weeks of meals rather than just one. Well, it turns out we have way more stuff than we thought, but we have no idea how to put it all together. Assuming that we can buy $10 or so more groceries if we need to make recipes work, can you tell us how to make the enclosed list of ingredients into 5-7 tasty vegan dinners that are more interesting than just five nights of beans and rice? We know we've got lots of food, we're just not very good at improvising.
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posted by ocherdraco
on Feb 6, 2011 -
26 answers
What would be the best way to cook unshucked, frozen corn? It's been in the deep freezer since June, mostly because I'm not sure the best way to cook it now.
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posted by Talia Devane
on Feb 6, 2011 -
6 answers
What color Le Crueset should I order if I hope to be able to purchase more matching pots in the (most likely distant) future?
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posted by moshimosh
on Jan 5, 2011 -
21 answers
I got a crockpot as a gift and am dying to use it. Problem: I am an OK cook, but no chef, and I have never used a crockpot. What would be a good recipe to start with and what are the common mistakes to avoid?
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posted by lampshade
on Jan 4, 2011 -
60 answers
Need advice for living through a kitchen renovation. (Or, how to camp out in your own house?)
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posted by jeanmari
on Oct 3, 2010 -
33 answers
The built-in oven in my rented accommodation switches off when it gets hot — an unusual design decision, you might suppose. Thing is, it's not broken as such, just awkward, so getting it replaced by the landlord is unlikely. What alternatives could I use?
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posted by BrokenEnglish
on Apr 27, 2010 -
12 answers
What are your favorite cooking/kitchen/food-related shops in Chicago, Milwaukee and Madison?
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posted by webhund
on Apr 2, 2010 -
14 answers
How do you store your truffle salt to prevent your whole kitchen from smelling of it. Also, what are your favorite uses for the stuff?
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posted by Xalf
on Mar 8, 2010 -
12 answers
What is this tool for, please? (
1,
2) It was found in a kitchen drawer.
posted by Tufa
on Feb 28, 2010 -
4 answers
