2321 posts tagged with cooking.
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Recipe Suggestions for Dish that will travel/keep well?

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]
posted by andruwjones26 on Mar 25, 2016 - 14 answers

Gettin fond of fond

What are some great recipes that involve cooking with fond?
posted by Senor Cardgage on Mar 20, 2016 - 5 answers

Come up with weeknight meals that fit my family's incompatible criteria!

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]
posted by town of cats on Mar 16, 2016 - 18 answers

How do Canadian cooks measure?

How do Canadian home cooks measure in the kitchen and at the grocery store, with respect to metric vs. imperial units? [more inside]
posted by andrewesque on Mar 16, 2016 - 34 answers

Help us make a master list of weeknight recipes!

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]
posted by Mrs. Pterodactyl on Mar 9, 2016 - 77 answers

Easy way to wash rice?

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?
posted by codacorolla on Mar 8, 2016 - 36 answers

Sorry Mum, I ruined your wedding present cookware...

Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
posted by HypotheticalWoman on Mar 5, 2016 - 10 answers

Help us not starve!

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]
posted by The Almighty Mommy Goddess on Feb 23, 2016 - 38 answers

Can I use leftover pork shoulder to make pork broth?

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?
posted by dr handsome on Feb 23, 2016 - 8 answers

Can chicken and pork be smoked together using the same recipe?

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]
posted by oxisos on Feb 10, 2016 - 10 answers

what size Le Creuset enameled cast iron dutch oven?

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]
posted by lynnie-the-pooh on Feb 9, 2016 - 31 answers

what cheese for ema datse

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?
posted by colin_l on Feb 6, 2016 - 11 answers

Help me organise my spices and oils

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]
posted by Dext on Feb 2, 2016 - 27 answers

mo brunch, fewer problems

What are your favorite brunch recipies? Any skill level or theme. No snowflakes! [more inside]
posted by St. Peepsburg on Jan 31, 2016 - 45 answers

Pulled-together, fancy-ish vegetarian menu...from the freezer + pantry?

I'm dreaming of the following: a friend or date comes over and I effortlessly whip up something delicious, simple, yet impressive, from scratch. The kind of meal that makes me looks casually on top of my life. Maybe something with a starter, main, and dessert. Challenge level: I'm a vegetarian and I travel a lot, so what I'm really looking for is a vegetarian menu that I can make just out of things from the pantry and the freezer (aka it doesn't involve anything that will languish and die in the fridge if I don't use it before I leave town for a few weeks). Is this even possible? [more inside]
posted by c'mon sea legs on Jan 27, 2016 - 42 answers

healthy quick meals for the brokity-broke

There are loads of similar questions already out there in the ether but I'm asking again because I have some dietary snowflakes and I'm the world's worst cook... [more inside]
posted by thereemix on Jan 24, 2016 - 31 answers

Do I cook or do I freeze (a cut of meat)?

I have a 2+ lb. tri tip steak that's been marinating (soy, lemon, sugar, garlic) for 24 hours and I have to concede I can't consume it by tonight. Which will make for a less mushy and sad eating experience? Do I grill it today and freeze the cooked beef for later consumption? Or do I freeze it now, uncooked, still in the marinade, and then grill it later, thawed?
posted by Ink-stained wretch on Jan 22, 2016 - 7 answers

Great Chefs Outside

I'm working on creating a 2 hour class that focuses on cooking and nutrition for wilderness guides. These folks are generally 23-33, and they mostly have some of the basics down. What are your greatest tips and hacks that make you a good cook? What are your best recipes that can be cooked over a one burner camp stove? What nutrition science is true and not just a fad? [more inside]
posted by grinagog on Jan 20, 2016 - 12 answers

Inspired by "The Good Gut" - cookbook suggestions?

I just finished "The Good Gut" by Justin and Erica Sonnenburg, researchers of the microbiome at Stanford University. They have some delicious looking recipes at the end of their book, which are all high in microbiota-accessible carbohydrates (MACs). I would love a cookbook or website which has more recipes like this. Any suggestions? [more inside]
posted by onecircleaday on Jan 17, 2016 - 5 answers

Too many bay leaves, man

I was good at remembering that we ran out of bay leaves. Unfortunately, I was also good at forgetting that I had already bought them. Is there a good way to use a lot of bay leaves? [more inside]
posted by grateful on Jan 14, 2016 - 18 answers

Leveling up meal planning

Calling all meal/menu planners of AskMe! Any pro tips for planning weekly menus for your household that balance budget and diet? Especially with an eye toward low waste (i.e., better inventory management) and getting as much variety in as possible. [more inside]
posted by peachfuzz on Jan 11, 2016 - 33 answers

So a duck walks into my freezer

I have a duck. I want to cook it. I don't know how, but I do know that I don't want orange duck. Give me your best savory duck recipes with details on the howto on cooking times.
posted by asockpuppet on Jan 9, 2016 - 13 answers

Upgrade my bean bowl and noodle soup! (No sugar and salt edition)

I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
posted by facehugger on Jan 5, 2016 - 21 answers

What can I make with leftover lamb?

I cooked a 6 pound boneless leg of lamb. It was delicious. But I have a lot of leftovers. What can I do with it? We don't mind eating it cold as is, but can I make it into anything? It's already cooked, so I'm not sure how to make a stew or curry with it. What should I do? [more inside]
posted by OrangeDisk on Jan 3, 2016 - 19 answers

Make Mac and cheese in advance?

Can Mac and cheese be made up and refrigerated a few hours in advance, then put in the oven?. [more inside]
posted by mermayd on Jan 2, 2016 - 7 answers

What to do with pepperoni oil?

I've got a quart of skimmed oil from pepperoni simmering in tomato sauce-what can I do with it? [more inside]
posted by JennyJupiter on Dec 31, 2015 - 10 answers

Cooking Substitutions: Pearled Sorghum

What can I substitute in place of pearled sorghum? [more inside]
posted by J. Wilson on Dec 31, 2015 - 7 answers

PB&J Not-Quite-Venetians

Question for the bakers of AskMefi: I'd like to tinker with the recipe for Venetians, the layered cookies, swapping out almond for peanut, but I have nowhere near the experience needed to know how to make this work. [more inside]
posted by wanderingmind on Dec 28, 2015 - 4 answers

Canadians, how much do you spend on groceries per week?

After asking some friends and family, I'm realizing that I may be spending way too much on groceries every week. [more inside]
posted by figaro on Dec 27, 2015 - 30 answers

The Search for the Definitive Bolognese...

Sometime in late March/Early April 2015, the NYT Now App ran a story that linked to a very long article on the definitive bolognese sauce. The story followed a reporter as he went from town to town in Italy in search of the true version of this delicious sauce. The story disappeared from NYT Now before I got to finish it, and my google searches return recipe after recipe, but not that story. Did anyone out here happy to read it and remember the source? (My efforts to contact the Times through customer service also led to dead ends, hence this post.)
posted by teddyb109 on Dec 26, 2015 - 5 answers

Queso dip recommendations

I'd like to make a rich, creamy, queso dip for a holiday party, but have never made it before. Do you have any recommendations for a tasty recipe to follow?
posted by codacorolla on Dec 22, 2015 - 19 answers

Elegant hanging spoon snapped. How do I find a new one?

A spoon was broken and there was much sadness. An old stainless steel serving spoon that hangs very elegantly on a pot rim finally snapped. It had been hanging on literally and figuratively for some time but now it is no more. I cannot manage to find a similar one to replace it. [more inside]
posted by cmm on Dec 22, 2015 - 10 answers

Whole30 as a (mostly) ovo-lacto vegetarian: Doable? Advisable?

Please help me figure out ways to make Whole30 work for me, if at all possible. Snowflakes inside. [more inside]
posted by Tamanna on Dec 22, 2015 - 6 answers

How to make Brussels sprouts as a guest at a dinner party

Help me figure out how to make Brussels sprouts as a guest at a dinner party? [more inside]
posted by ManInSuit on Dec 21, 2015 - 30 answers

"Stir-fry baby carrots with baby corn and baby peas"

We would like to eat less Seamless. Difficulty level: vegetarian in a studio apartment with basically no prep space. [more inside]
posted by babelfish on Dec 14, 2015 - 17 answers

Take and Bake food options near Towson

My brother and his wife just had their second child, and as a Christmas gift I'd like to be able to help out with some of the food prep. We have some great "take and bake" options near where we live, does anything like that exist near them? [more inside]
posted by backseatpilot on Dec 12, 2015 - 4 answers

Beef Wellington 101

Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
posted by Miko on Dec 11, 2015 - 21 answers

Going from "improvisational cook" to "calorie counting."

I do all of the cooking in our house. Most of the time I'm just throwing meals together with what's on sale or in the fridge rather than following A Recipe, and I'd like to keep working that way if possible. My partner wants to start counting calories, and I want to start providing her with useful data. I think I get the basic idea of how to make this work (weigh stuff before you put it in the pot, write down amounts, do math) but I'd love any specific tips or tricks from people who have made this transition themselves.
posted by nebulawindphone on Dec 9, 2015 - 24 answers

Sunchokes not tasting as expected?

Bought some sunchokes/Jerusalem artichokes from local Korean megamart. Had never had them before. Internet said they'll taste nutty when cooked. Diced them and roasted - not nutty. Did I do it wrong or were my expectations off? [more inside]
posted by agress on Dec 7, 2015 - 12 answers

Fun, useful, unusual: pick 2?

My sister likes to cook, and I want to get her an interesting ingredient to experiment with for Christmas. However, she's taking a 2 month trip soon (Feb-April) and then moving cross-country, so whatever I get has to be easily transportable and can't go bad too soon. [more inside]
posted by The Notorious B.F.G. on Dec 5, 2015 - 24 answers

Potsticker filling and cooking instructions

I am making frozen potstickers for several of my friends for Christmas, and I'm looking advice on fillings (in part because of food allergies) and what written instructions I should include with them. [more inside]
posted by skycrashesdown on Dec 4, 2015 - 17 answers

Cavitating Blender

How do I keep my blender from cavitating when making thicker things? [more inside]
posted by plinth on Dec 1, 2015 - 15 answers

Gift Soup for the Chicken Lover's Soul?

What would be a good/interesting food- or cooking-related gift for someone who would be happy eating chicken literally every day? [more inside]
posted by lovableiago on Nov 30, 2015 - 9 answers

Two questions about making curry

Individual spices vs blends; ground spices in lieu of curry paste [more inside]
posted by BadgerDoctor on Nov 28, 2015 - 11 answers

Salty thinly sliced delicious-ness

Where do I buy country ham on the internet? What type of country ham am I looking for? I've been watching Mind of a Chef on Netflix, and they show this dry aged ham that hangs out in the open air, and then the chef slices it ever, so, thinly, yumm, and you don't need to cook it further. You just eat it with breakfast. (Kind of like prosciutto?) [more inside]
posted by ellerhodes on Nov 27, 2015 - 15 answers

Help me find some good food to eat with these disparate restrictions

Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
posted by Room 641-A on Nov 24, 2015 - 34 answers

Youtube channels with professional kitchens

I want watch how people in professional kitchens clean, prep, and execute a service. I've already seen lots TV-chefs and youtube-wannabe-tv-chefs making single dishes, but I want to see cooking at scale. Any youtube channel/film suggestions?
posted by beerbajay on Nov 23, 2015 - 14 answers

Breakfast Sausage vs. Sausage

USA-based sausage question: What's the difference between sausage and breakfast sausage? Can I use breakfast sausage in stuffing for a turkey? [more inside]
posted by ghostbikes on Nov 22, 2015 - 17 answers

Our gas oven doesn't stay lit

The gas oven in my apartment hasn't been working for the better part of three months. The light in the bottom turns on when I start it, and then turns back off when I stop. [more inside]
posted by you could feel the sky on Nov 20, 2015 - 5 answers

Podcasts requested!

I'm returning to work from maternity leave, and my daily 2 hours in the car is the only time I'm guaranteed to myself. Help me make it the best time possible with podcasts! I'm looking specifically for podcasts on: yoga, running, cooking (bonus points for vegetarian or vegan), music, and history. [more inside]
posted by House of Leaves of Grass on Nov 20, 2015 - 24 answers

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