Ask MetaFilter questions tagged with cooking and kitchen

Looking to remove a logo from a metal know

boombot — Wed, 09 Dec 2009 19:27:19 -0800

What is the best way to remove the "Le Creuset" logo from this metal replacement knob I purchased to elevate the oven-safe temp of a Tramontina dutch oven?

Gimme the jars!

Sijeka — Mon, 01 Jun 2009 03:20:35 -0800

Where can I buy a lot of jam jars in London, for cheap? I plan on making jam. A lot of it. And I don't want to spend £2 per glass jar in a corner shop. Where can I buy reasonably priced jars in London, UK (I'm North East London, but could travel)? And hell, if anyone knows where I can purchase discounted kitchen equipment (pans!), even better.

What's your most favorite kitchen /cooking item?

kdern — Mon, 27 Apr 2009 12:54:51 -0800

Planning our wedding registry. What's your most favorite kitchen /cooking item? Do have a utensil, tool, pot or pan that you LOVE to use and couldn't imagine cooking without? My favorites so far... tongs, silicone rubber spatulas and cooling racks.

Links helpful.

What are your favourite ways to avoid waste in the kitchen?

orange swan — Sat, 28 Mar 2009 12:16:24 -0800

What are your favourite kitchen and pantry management tricks to avoid the waste of food and money? In my kitchen, I go through my fridge and freezer once a week to be sure I know what needs to be used up soon. I freeze leftover orange zest or chopped bell peppers. I make bread pudding from bread crusts, bannock bread (or my Grandmother Swan's awesome potato donut recipe) from leftover mashed potatoes, and banana bisque from elderly bananas. What are your favourite tricks for making sure you don't waste food or money in cooking?

Please do keep your suggestions oriented towards reasonably healthy cooking. There should not be any answers that feature the word "Spam".

We had a similar thread a few weeks ago on MetaChat, but I thought bringing the question to a larger audience would mean even better results.

Is non stick cookware going to give me cancer in 25 years?

thewalrus — Sun, 22 Mar 2009 10:08:56 -0800

What are the dangers and benefits of non stick cookware (teflon/generic teflon type)? It's obviously healthier to cook without using lots of oil, but I've heard rumors of health problems such as cancer being linked to long term use of non stick pans. I have some non stick pots and pans which are getting older. They have gradually shed small bits of their surface into food. This isn't enough to notice in any particular dish but I can tell that a pan which has been used for 3, 4 or more years doesn't have as much non stick surface on it as it used to.

The alternative is to use stainless steel pots and pans but this will require using a larger quantity of oil.

Is there any scientific documentation on the risk/reward of using non stick cookware versus the well-documented heart-disease risks of using more oil? Assuming that oil is extra-light canola oil or olive oil, not the cheap stuff...

Is it worth the trouble to vent our range hood outside?

odinsdream — Fri, 20 Mar 2009 07:55:50 -0800

Is it worth the trouble to vent our range hood outside? We are replacing our old range hood with an above-range convection microwave which can either vent outside or back into the room. Is there a good reason I should go to the trouble to vent it outside?

There is a pathway above the cabinets and it's a short distance to an outside wall, which I'd have to cut a hole in from the outside. I cannot easily reach the exterior wall from inside. I'd have to do most of the cutting work from the outside and fish the vent pipe over to the hole.

What benefits would I gain from venting outside?

Can anyone find this poster?

Alex McP — Wed, 14 Jan 2009 15:21:32 -0800

I'm prepared to design it myself, but I'm interested in a spectacularly type-set/laid out kitchen poster that has common conversions and equivalents on it (Cup/Gallon, that sort of thing). Anyone seen something heart stopping?

What size chef's knife should I buy?

lhputtgrass — Sun, 11 Jan 2009 16:56:38 -0800

I'm looking to spend a good amount of money on a chef's knife in the near future, and haven't found a good discussion of the difference between an 8" and 10" knife. What are the salient differences? I've got a pretty good idea of what brand of knife I want (Shun), but can you tell me if there are significant differences between the two lengths? I'm a relatively large guy with pretty big hands, so I'm not too worried about being able to handle the larger size. Is there a significant advantage to having more blade, or would the larger size get in my way more often than coming in handy?

Kitchenware that no good kitchen would be without?

katillathehun — Sat, 15 Nov 2008 17:37:32 -0800

I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? I love to cook, but I don't have the right tools for it. What I do have is either a hand-me-down that's severely showing its age or something cheap I bought when I was dirt poor. There are a lot of things I don't even have; I've had to get creative on occasion. So, I'd like to start investing in some good quality cooking gear. Knives, processors, pots, things that go whrrrrr... anything that's helpful in the kitchen. What do you use and recommend? It would be even more helpful to me if you could suggest specific brands, but if you don't know the brand and just really, really think I should have a hibachi or something... I'll look into that, too. I'm not looking to spend my life savings, but if it's well-recommended and will last me a while, I'm willing to spend a little more. Alternatively, if it's suspiciously cheap but you tell me it's awesome, I'm definitely interested.

What I DON'T need: grill tools. I live in an apartment, and I don't really use the community grill that often (at all).

Cuttin' Vegies.

AzzaMcKazza — Sat, 18 Oct 2008 18:40:25 -0800

Is there a site out there that has simple, easy to read diagrams on hot to cut different vegetables properly?

stainless cooking

plexi — Sun, 28 Sep 2008 13:33:25 -0800

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?

I want St. Julia to watch over our kitchen with a loving eye at all times

TomSophieIvy — Sat, 20 Sep 2008 21:36:26 -0800

Who knows where to find a high quality photograph - print - poster of Julia Child to grace our kitchen? My goo-fu has failed me... I'm looking for a high quality photograph of Saint Julia in/or her kitchen to grace our kitchen. I've searched everywhere and now turn to the collective hive mind for assistance...

Bread for all seasons.

1f2frfbf — Mon, 25 Aug 2008 09:28:58 -0800

Good all-season low-temperature breads or tips? I live in an old, un-conditioned house. During the summer I can make sourdough and other breads to my heart's content since my house stays between 68-78° F, and yeasts will happily do their thing without my assistance. However, during the winter my house rarely gets over 60° F and can get as low at 40° F if I'm not home to throw wood in the heater. I've experimented with keeping rising loaves in the oven, but it's tricky to do, especially when I'm at work and the loves can easily overheat and bake, not rise. My mother kept dough on the water heater, but mine is in a very un-appetizing basement. Are there any breads I can get to work at such low temperatures so I can have fresh bread on cold winter nights or does anyone have any helpful temps for keeping yeasts warm and happy?

Back in the kitchen, what do I do now?

reenum — Mon, 19 May 2008 18:34:15 -0800

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? I learned how to do basic cooking in college. So, I can chop veggies, cook chicken, make an omelette, etc.

I've gotten away from cooking in recent years. Recently, I've gotten the jones for cooking again. Up until now, I've been living on Morningstar Farms food and Jello pudding.

I'm looking to ease back into it, and I've found that cookbooks and recipes geared towards new cooks the best way to do so. I'd also like suggestions on sites that are geared toward budget cooking or sites that can tell me what I can substitute for more exotic/expensive ingredients.

I've tried Googling for beginner recipes and the amount of results have been overwhelming. I've also checked the old AskMe's, but a lot of those have advice mixed in with suggestions for cookbooks/sites. I'd really just like to know about which books/sites I can go to for easy and hopefully healthy recipes.

I've gotten a few 'college cookbooks'. While these have decent recipes, most are uninspired. I'm looking for good food that I make on a weeknight.

So, I ask you: Where are such recipes to be found?

Thanks!

Top my homemade pizza

nitsuj — Tue, 08 Apr 2008 18:19:56 -0800

What are some good, unique pizza toppings? I make homemade pizza about once a week. I've got the dough/crust down, but I'm getting bored with the standard selection of toppings. What are some interesting, del.icio.us combinations I can experiment with?

Making the most of a Le Creuset Dutch oven.

tulseluper — Wed, 28 Nov 2007 14:47:52 -0800

Help me make the most of my new Le Creuset Dutch oven. After years of longing, I just bought a 7 1/4-quart Le Creuset Dutch oven (cherry red) and I'm excited to cook with it. I plan on breaking it in with a nice mole soon, but I'm looking for other dishes that will help me make the most of my new toy. Any favorite recipes or ideas you'd like to share? I'd especially love suggestions of dishes that I wouldn't be able to make in another type of pot.

Should I buy a crockpot?

davar — Sun, 11 Nov 2007 03:36:01 -0800

Does a crockpot really improve the flavor of the food or make your life easier? I am considering buying a crockpot/slow cooker. One of the things I think I like, is that I can put a lot of stuff in it in the morning and will have dinner ready in the evening. But then again: it seems that vegetarian crockpot recipes are mostly stews/soups/chili's. Couldn't I just make the recipe in a regular pot in the morning and reheat it in the evening? I often hear that the crockpot improves the flavors, but so does leaving food in a normal pot during the day or overnight. Does a crockpot really make a difference in flavor or ease of use? I am vegetarian, so the fact that crockpots make nice soft meats is not relevant for me.

Where I live, a crockpot is hip and new instead of old fashioned, so I cannot just go to a second hand store and buy one on the cheap to see if I like it. I also don't know anybody with a crockpot.

Got rice [cooker]?

Xere — Sat, 03 Nov 2007 20:05:42 -0800

I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? My old rice cooker occasionally spat out globs of so-called "rice" at me before finally breaking down on me. I've now decided to invest in a decent rice cooker. Zojirushi seems to be the way to go, and I'm stuck between three and dear God I must make the perfect choice.

I cook for only myself, so the 3-cup NS-LAC05 seems the way to go in terms of size. But it lacks the bells and whistles of the other two (5 cups). If I make rice for just one person in a 5-cupper, will the rice dry up and the bottom and end up terribly dry and unluxurious?

Those well-versed with rice cookers, please enlighten me.

Can you reccomend documentaries about line cooks or kitchens?

notchristopher — Wed, 24 Oct 2007 15:49:48 -0800

I am looking for documentaries about line cooks or restaurant kitchens. I read "Kitchen Confidential" by Anthony Bordain (truly amazing book), and very much enjoy the Gordon Ramsey shows on Fox. I don't have cable, so no access to the food channel, which blows. I have been looking for "Ramsey's Boiling Point" or the sequel, but with no luck. I think it was only released in the UK. Thanks for your help.

I hate cooking. I need to love it.

WCityMike — Sat, 20 Oct 2007 21:58:02 -0800

I hate cooking. I hate cooking. I really, really, really hate cooking. I need to learn how to love it. I mean, I even get annoyed when I have to slap something frozen on a cookie sheet, and I even very often don't make toast, for God's sake, despite liking it. (No problem with shoving a frozen meal in the microwave, however.)

All that having been said, this massive aversion is a real problem that I want to complete turn around 180 degrees — both for the cachet of it (so few guys cook) and for the simple health of it (eating self-cooked food is going to be much healthier than a near-perpetual diet of delivery, frozen meals, junk food, and fast food.

As best as I can figure this out in my head, I'm essentially asking for two categories of responses here: practical and behavioral.

On one hand, I'm looking for practical tips (both any procedural tips or "kitchen hints" you might have, as well as very-quick-prep healthy recipes) as to how to make cooking (i) extremely low-impact, timewise; (ii) fast and efficient; and (iii) actually fun and not incredibly boring — keeping in mind the level of aversion described above.

On the other hand, I'm looking for behavioral tips. (I wouldn't be surprised if this angle of the question has been asked before in other Ask Mefis with other things people detest but have to do — but I wasn't sure how to frame the search in order to dig them up.) If you hate to do something, but it's necessary that you not only overcome the hate but transmute it to enthusiasm, what steps do you take?

I find cooking an extremely annoying obstacle to doing other things that I want to do, and I find that I'm incredibly bored while I do it and that something deep within me just frames the whole thing as a immensely boring, massive waste of time. How do I change that gut emotional response? I need to start to actually like this stuff.

Thanks, guys.

Do convection microwave ovens work?

Nelson — Thu, 11 Oct 2007 14:17:44 -0800

Do convection microwave ovens work? I'm designing a dream kitchen for a house in San Francisco. Part of the plan is two electric wall ovens, with one being a convection microwave. Something like this Thermador. Most of the time we just need a regular oven and the occasional use of a microwave to reheat something. But we'd like a second oven for big meals; Thanksgiving dinner, that kind of thing.

I have no experience with convection microwave ovens. Do they work as practical substitutes for regular ovens? Can you bake a pie in them? Roast a turkey? Slowly cook a casserole? Or are they just glorified microwaves that aren't really good for cooking anything?

(I found two previous Ask Metafilter threads with positive comments on convection ovens: here and here.)

Help me think rationally about refrigerators...

juliewhite — Mon, 02 Jul 2007 08:09:46 -0800

Help me think rationally about refrigerators for food and wine... I love to cook, and cook a lot, so have a lot of fresh food and a bajillion bottles that should be refrigerated on hand (I have - and use - three types of capers in my fridge). I (we!) also drink a bottle or so of wine a night, and like to have some choices, so we end up with a half dozen bottles of wine in the fridge (plus a half case of beer, milk, OJ, etc.) at any time. So basically our fridge is overflowing with chilly goodness...

We are looking to redo our kitchen, so I have been looking into new refrigeration systems. I am thinking pretty seriously about getting TWO fridges, possibly locating them at different places in our kitchen. Alternatively, or additionally, thinking of getting a dedicated wine fridge or possibly fridges - ideally we want three temperatures (red, white and sparkling), but we might do OK putting the sparkling wine in the food fridge. As far as wine cooling goes, we consume it fast enough that we are not worried about long term storage (we have a cellar), just want to have chilled wine on hand (i.e., we are not so worried about light, vibration, and humidity).

I am not particularly price sensitive, so I am not looking for some crazy build-your-own scheme (already did that in grad school). I am just trying to figure out what the $6000 cold box does that the $2000 box does not.

So... to the question! In two parts...

1) Any input on a multiple fridge scheme would be appreciated. Is there a configuration I am not thinking of? Are those refrigerated drawers worth looking at?

2) Why are refrigerators by the same manufacturer and of the same volume so dramatically different in price. In particular, why are built-in fridges way (like 1.5x) more expensive than comparable counter-depth freestanding models (and 2x more than non-counter-depth models)? The "all refrigerator" models in particular seem priced way out of proportion. Are manufactures just taking advantage of the bourgeois?

Help me eat without a kitchen

jontyjago — Tue, 19 Jun 2007 08:34:29 -0800

Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration? I will basically have very limited access to a fridge or cooker for the whole time. I have a kettle, but the whole packet noodles thing would get old very quickly. I have plenty of supermarkets and takeaways near me but would like to stock up on things that are edible as bought, and don't require a great deal of preparation, as any washing up will have to done in the bathroom.

I'm thinking along the lines of ready made salads and bread and can obviously buy chilled things on the day and eat them as soon as i get back home, but is there anything else you can think of?

Kitchen Clueless

sonofslim — Mon, 12 Feb 2007 10:12:46 -0800

Help me not be scared of my kitchen. I have little to no kitchen experience beyond boiling pasta. I seem to lack a lot of the common sense how-to that most cookbooks presume of their readers. This makes me extremely nervous.
For example, "brown the meat" is way too vague for my rules-loving brain. How brown? Should I break it up into pieces, and what's the optimum piece size? I know there's something with grease and a tin can, but what and why? And when I add half a chopped onion, what the hell do I do with the other half?
I took a spin through the "cooking" and "kitchen" tags and didn't spot anything relevant in the first few pages. Any recommended books, sites, etc, for basic kitchen and food know-how? I'm cooking for one (hey ladies!) if it makes a difference.

Creative Mixer Applications

exceptinsects — Thu, 18 Jan 2007 17:57:26 -0800

What is the neatest thing you do (or have done) with your KitchenAid mixer? I, because I have a very very nice boyfriend, am now the proud owner of a bright red Artisan Series KitchenAid stand mixer. Yes, I rule.

In order to fully take advantage of the awesomeness of this gift, I would like to know what your favorite uses are.

Recipes are good; MacGyver-like creative applications are even better! (Preferably those that leave the mixer still usable for food preparation.)