I'm starting to learn how to cook more sophisticated things. Can you recommend books or techniques for 1) spicing dishes well, and 2) blending flavors effectively? It seems this often involves a non-obvious step or ingredient that I'm not aware of. [more inside]
I just opened a package of Florida Crystals Natural Sugar, and the odor is quite strong. It's difficult to describe, but it's kind of acrid/acidic. Can I Eat It? [more inside]
What can I add to my scallion pancake batter to make them tastier?
I need cookwear for car camping. These will be used on a 2-burner propane stove. Based on the kinds of things I cook, I need 2 frying pans and 1 pot or kettle for boiling water. I'd like to have folding or removable handles, and at least 1 teflon or other non-stick pan. No cast iron. What specific brands and pans or pots would you suggest for me? I am in the U.S.
We're making BBQ sauce. Yay! A single cherry pit has been chopped up by a hand blender in an 8 quart pot of sauce. Boo! Should we toss this pot or will it be safe? [more inside]
I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
I'm teaching English in Japan. I help with English Club and the students (ages 12-15) have asked to cook something with my help. Unfortunately, I'm not very good at cooking. [more inside]
I'm a lazy cook so instead of going out and buying all of the suggested spices for this butter chicken recipe, would it still taste good to use Penzey's chili powder and smoked paprika?
I am teaching a cooking class to smallish children at a summer camp next week. Help me figure out what do/make with with time constraints and young children! [more inside]
Time is tight. Cooking takes time. One of the biggest catch-all tips in every time management book I've ever read is "delegate what you can". Cooking meals sure seems to me like one of the easiest things to delegate. Yet there seems to be a sense that cooking is worthwhile, even if time is scarce, and other people do it cheaper. Is it? [more inside]
I'm looking for suggestions/advice on outdoor heating/cooking options for my garden. I want something with the following properties: [more inside]
My neighbor just dropped off a bag full of bluegill fillets. I love fish, but don't know how took cook most fish. Help? [more inside]
I'm cooking a bevy of fried green tomatoes for a group that includes a person who won't touch "white dairy products" (including mayo, which, yes, is non-dairy, but there you go). What kind of non-standard dipping sauce can I make that is not ranch-like and does not contain milk, buttermilk, mayo, sour cream, yogurt, or raw eggs? Need not be vegetarian or otherwise vegan. (N.b., none of the other tomatoes are ripe yet, so a fresh tomato thing is out.)
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
I have been visiting older relatives in their late 80s still living on their own. They were once wonderful cooks and still enjoy good food but they are losing the ability to cook from scratch on a regular basis. What are some DIY cooking kits I can put together for them so they can still cook for themselves? [more inside]
I've been given a large roll of good, organic filo dough - hit me with your best, simple, vegetarian filo-based recipes, hivemind. [more inside]
Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
My wife is hooked on the Norwegian cooking show New Scandinavian Cooking. In this episode the host casually opens a tin can and pulls out a whole fresh lemon. [more inside]
I want to use transglutaminase, but only for like one meal at a time, and possibly with large gaps in between. TGM inactivates very quick upon exposure to air. Is there any way to buy extremely tiny packets, like sugar-packet-sized packets, of TGM so I could just use individual ones for one-off things? Smallest size I found online is 2 ounces, which is still far too much.
Please help me buy my first microwave. What do I need to know? How much is reasonable to spend? Australian edition. [more inside]
I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
Trying to find a recipe for Mac and Cheese that will serve 15-20 and ideally be able to made completely the day before, and heated in the oven prior to serving. [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
I have one day a week in which I can spend some time cooking. Right now, I always cook up a big batch of spaghetti, mixed vegetables, and pork chops. None of it is flavoured or seasoned. It's what I eat all week, every week. What recipes would you recommend to make my life more interesting? [more inside]
I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
What is your favourite make ahead road food/snack? [more inside]
My experience in the kitchen is limited to pouring a bowl of cereal. But I'd like to become a decent cook. Are there any books or website guides that go from zero to chef? Something that would have me cooking basics one by one and build my way to actually making some dishes and knowing what I'm doing in the kitchen. Thanks!
DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
You have a reusable thing* that has hugely improved your quality of life at home: the kind of thing that regularly makes you feel like past-you did current-you an awesome favor by procuring it. It isn't necessarily fancy or expensive, but it can be -- a $5 silicone garlic peeler tube works, but a floor-cleaning robot does, too. What is the thing, and what does it help you do? Bonus points if it's related to cooking, cleaning, or other routine drudgery. [more inside]
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.
We are traveling tomorrow night to my girlfriend's family relatives for Easter; although no dish has been assigned to us, I would like to prepare something to bring. Ideally this will be something that I can fully prepare and/or cook on Saturday and then re-heat or fully cook on Sunday before going to their house. The trip is only an hour away, but what type of dishes will travel and hold up well a day in advance? [more inside]
What are some great recipes that involve cooking with fond?
I don't think there are a lot of weeknight dinner options out there for my picky, picky family, and I suspect that for a long time to come I'll be cobbling dinners together from Munchery, frozen meals, takeout, snacks, etc. But I would really welcome a few new ideas for quick meals that we might all eat. [more inside]
How do Canadian home cooks measure in the kitchen and at the grocery store, with respect to metric vs. imperial units? [more inside]
What are your recipes for weeknight meals? What do you have for dinner that you make yourself in a relatively short amount of time and/or with relatively little effort? Help us figure out a variety of dinners to put on a meal-planning list! [more inside]
I find that my rice turns out much better when it's washed. However, I find washing rice by hand to be a huge pain in the ass, even following guides on Youtube that claim to make it easier. Is there a piece of equipment that makes rice washing easier? Some method that I haven't hit on using common kitchen tools?
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
So I cooked a bone in pork shoulder in the over the other day and what's left are bones, fat, meat. Seems like the perfect recipe for a broth of some sort but I've never done this. The recipes for using leftover pork shoulder in soup are out there but what about simply making one of those day long pork bone broths, is that an option, is it really as simple as putting this in some water and letting it fall apart?
I'm planning to serve up some BBQ baby back ribs this weekend. It's a recipe I've used several times before, using a Traeger smoker/grill, and people love it! For guests who don't eat pork, I want to offer bone-in chicken breast, and was wondering if the chicken can be cooked using the same process, or will it need a different recipe? [more inside]
Hi, I want to buy a Le Creuset enameled cast iron dutch oven but because they are so expensive I can only buy one. I've waited a long time and finally I'm going to take the plunge and do it. I know I want the yellow color, and heaviness does not matter because I'm going to leave it on my stove top for display when I'm not using it, so I don't have to lug it in and out of my cupboard. [more inside]
I'm looking at recipes for the Bhutanese chili cheese stew ema datse. I've seen ideas ranging from kraft singles (for the texture) to stilton (for the sourness and approximation of half-rotted yak cheese). I've seen mixes of jack and feta. Anyone with experience in this department?
I like to cook so have a lot of spices and various bottles of stuff, but I have a tiny kitchen. I'm having trouble getting my head around how to organise it. Details (and photos of current mess) inside. [more inside]