My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to Brooklyn Kitchen
, with diverse classes with a foodie, hip bent is what I'm looking for. [more inside]
posted by sweetkid
on Apr 18, 2013 -
I just want to know if anybody has a tip about keeping my hand-cranked rotary egg beater clean. [more inside]
posted by cellura p
on Apr 4, 2013 -
I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
posted by snakeling
on Apr 4, 2013 -
My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue.
Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
posted by mikurski
on Apr 3, 2013 -
Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything.
And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
posted by DeWalt_Russ
on Mar 29, 2013 -
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup
on Mar 26, 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 -
How can I keep hamburgers and hotdogs warm after grilling and how can I melt cheese on burgers that are kept warm but not hot? [more inside]
posted by Fairchild
on Mar 23, 2013 -
Just scored the use of a mandoline slicer for the next week, and I'm totally excited but don't know where to start. Can you good people hook me up with your best mandoline-using recipes? Potatoes! Carrots! Turnips! I'll slice 'em all! [more inside]
posted by redsparkler
on Mar 21, 2013 -
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook
, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
posted by rhiannonstone
on Mar 16, 2013 -
I'm currently omnivorous, but have recently enjoyed some vegan meals. I'd like to learn to cook vegan, but have no idea how to build a vegan pantry. [more inside]
posted by magstheaxe
on Mar 5, 2013 -
I just made this recipe.
It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
posted by codacorolla
on Mar 3, 2013 -
I like to put cubed beef and chunked potatoes, onions and carrots in the crock pot and end up with dinner. I've tried lots of variations on liquid: water, broth, wine, coffee, beer. They all end up tasting meh, although the meat and veggies are usually delish. I'm tired of experimenting -- what do you use? One thing: I'm not going to dredge the meat in anything and sear. If I were up for that it wouldn't be a crock pot dinner. We have no food limitations except No Cilantro.
posted by kestralwing
on Feb 19, 2013 -
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout. [more inside]
posted by ThaBombShelterSmith
on Feb 8, 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 am considering moving to Asheville and hear a lot about how hard it is to make a living there and how over saturated it is already with entrepreneurs. I am in my mid 50's and have been a successful private chef who is now teaching cooking in various small schools and in private homes. I am not thrilled with the northeast weather and thought of Asheville as a relocation spot. Having just visited there it seemed there is a lot of food buzz going on- I know it's a "foodie" town and think I might be able to succeed there.
I am concerned about the rising cost of buying a house in the area and that I could find enough work there. Any input?
posted by privatechef
on Feb 6, 2013 -
I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time. [more inside]
posted by Megami
on Feb 1, 2013 -
I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside. [more inside]
posted by jarekr
on Jan 27, 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 -
Teach me how to make Cancoillotte
cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
posted by jepler
on Jan 22, 2013 -
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred.
posted by matt_od
on Jan 22, 2013 -
I made some delicious slow-cooker pulled pork using this chow.com recipe
. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
I need some fast, easy, healthy meals that I can make while traveling. Difficulty level - ingredients often limited and I'm sick of sandwiches. Extra points for vegetarian. [more inside]
posted by Paper rabies
on Jan 17, 2013 -
I am looking for gift ideas for a vegan couple who live in Denver, CO. Budget is about $80. My first thought was to find a vegan cooking class for couples somewhere in the area, but I am not from Denver and my google-fu has failed me. I'm open to any and all suggestions other than cookbooks because we have already purchased one for them. Thanks in advance!
posted by adustum
on Dec 21, 2012 -
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 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. [more inside]
posted by jph
on Dec 11, 2012 -
Gingerbread baking: I hope to make some gingerbread today. Yum. However, all of the recipes I've come across tell me to bake it in a square pan. But I really want to bake it in some bread pans - for a nice little loaf of gingerbread. [more inside]
posted by Sassyfras
on Dec 11, 2012 -
I really enjoy eating sautéd chanterelles
. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis
on Dec 2, 2012 -
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
posted by tigerjade
on Dec 1, 2012 -
[AuJusFilter]I am attempting to roast a prime rib for the first time at home, and the recipe included a from-scratch jus recipe that includes "meaty beef bones," then goes on to specify marrow or knuckle bones. Unfortunately, the only butcher in town is closed on Saturdays, and my only recourse is frozen beef soup bones from the grocery store. Close enough?
posted by kuanes
on Nov 24, 2012 -
So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered? [more inside]
posted by Blasdelb
on Nov 2, 2012 -
My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
posted by sunshine37
on Nov 2, 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 -
So, I need to do some vegan cooking, but there are extra limitations. Help me come up with some ideas for a fun Thanksgiving [more inside]
posted by GenjiandProust
on Oct 18, 2012 -
Trying to find an old cooking show but cannot remember the title. I believe it was on PBS. It was a very straightforward program. We would see a different chef/kitchen for each recipe, usually different restaurants around the USA. It was "hosted" only in voice by a woman with a strong Southern Accent. [more inside]
posted by tunewell
on Oct 15, 2012 -
Help me win the office cooking contest! I need a main dish recipe that will knock their socks off. [more inside]
posted by cabingirl
on Oct 6, 2012 -
I need to organize six or seven meals for fourteen people. These meals are rather unique in that everyone needs to contribute something to the main dish. Think potato bar, salad bar, nacho bar, etc... Basically, I'm looking for ways to create a modern version of stone soup. Suggestions? [more inside]
posted by rapidadverbssuck
on Sep 22, 2012 -
Give me your tried-and-true tips on eating (consistently and healthily) when anxious. [more inside]
posted by pinetree
on Sep 8, 2012 -
I need advice on cleaning a seasoned cast iron skillet: how to remove lingering odor without damaging the pan. [more inside]
posted by maryrussell
on Aug 28, 2012 -
What are some good template recipes? Series of such recipes are especially appreciated! [more inside]
posted by lunasol
on Aug 21, 2012 -
I want to eat like it's 1909 and have no idea how to plan meals. I will learn to cook. Does anyone have advice and/or resources for me? [more inside]
posted by Urban Winter
on Aug 9, 2012 -