Please help me figure out ways to make Whole30 work for me, if at all possible. Snowflakes inside. [more inside]
Help me figure out how to make Brussels sprouts as a guest at a dinner party? [more inside]
We would like to eat less Seamless. Difficulty level: vegetarian in a studio apartment with basically no prep space. [more inside]
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]
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]
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.
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]
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]
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]
How do I keep my blender from cavitating when making thicker things? [more inside]
What would be a good/interesting food- or cooking-related gift for someone who would be happy eating chicken literally every day? [more inside]
Individual spices vs blends; ground spices in lieu of curry paste [more inside]
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]
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]
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?
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]
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]
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]
So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
My favorite part of the holidays is the FOOD. I love all the rich, sweet, and special seasonal eats, and I love to make them for my people. Unfortunately, this year, I Just Can't. Thinking about planning and cooking is stressful rather than exciting right now. How can I make nomming as low key as possible in terms of planning/effort, but still awesome? Wanting specific suggestions for Thanksgiving, periChristmas, and New Year's. Family will be visiting at various points. This is in the U.S., and we have a Trader Joe's and a Costco nearby.
due to unforeseen circumstances, i find myself having to prepare daily meals for older family members. they are adverse to anything vaguely unfamiliar, seasoned, or spicy and i'm looking for meal ideas/recipes. breakfast is taken care of. i try to have dinner leftovers around for lunch, so it can be scrounged from that, or simple sandwiches. [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
A newly vegan friend's birthday is coming up, and I want to assemble a gift box of four to six jars of high-quality spices and herbs for her. So, vegan cooks of the green, what herbs, spices, and blends do you find indispensable? [more inside]
They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
I have a number of duck legs in the fridge, which need using over the next few days. Please suggest recipes. I don't need basic cooking instructions, just your best ways with duck legs. I don't particularly want to go down the confit route, as I don't have much storage space in this flat, and there doesn't seem much point if I don't let then mature. But if you think I'm insane to pass up the chance I'm sure you'll let me know. Thanks!
I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
Do slow cookers have any advantages over pressure cookers, in terms of the final result? The differences in cooking process are clear to me -- what I'm trying to understand if there are results that you can achieve with one appliance over the other. [more inside]
I will be making individual pastries for 180 people. What tricks can I use to streamline the process, and what is the most efficient workflow? [more inside]
I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
I'm looking for tips, tricks, what-have-you for creating and using an environmentally friendly kitchen. Things like: food that requires less energy to prepare, different methods of preparing food, different cooking instruments, etc. There are a few caveats, though. [more inside]
This is a weird question about a fantasy my son has about "cooking" with Halloween candy. For months he's been talking about making "Sweet Stew," a "recipe" he made up in which the Halloween candy is ground up in the food processor and then mixed with peanut butter. Is there any real recipe for something we can make with Halloween candy? [more inside]
My vegetable soup is bland - can it be resurrected with additional seasoning? [more inside]
I want to cook things that take a really long time, but I don't know what to make. Help me out with some ideas? [more inside]
Tell me about your tasty handheld vegan lunches! [more inside]
I made an enormous pot of beans tonight. Just simple white beans with veggie broth, aromatics, and a beef marrow bone I had lying around, so they are pretty plain but yummy. Unfortunately I didn't think it through and now I am sitting on enough beans to feed me for two weeks. Of course I will freeze some of them but I would love to eat most of them soon. Please share your ideas for what I can do to make my beans varied and interesting. [more inside]
Give me your most creative and tastiest salad recipes! [more inside]
I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
This sounds like such a first world question. Sorry. I am cringing a bit writing this if it helps. Basically we've been watching "The Great British Bake Off" and have been branching out a bit in our baking and cooking and feeling more adventurous. Simultaneously we lack quite a few 'essential' bits of kitchen equipment recipes frequently call for, and other bits of equipment we do have are ailing and in need of replacing. Basically, this askmefi question concerns what one bit of kit could I buy for my wife's birthday which will answer as many of these needs as possible? [more inside]
I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?
I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
My cooking area will be off-limits for the better part of two months. Help me design an alternative. [more inside]
There are many, many varieties of garlic available at my local farmers’ market. I decided to throw a garlic-tasting party. The general idea is to pick the best-tasting garlic variety(ies) to plant in my back yard this fall. I need your ideas on what to cook. [more inside]
Now that Just Bento is not really updating any longer, what's the best bento blog aimed at adults, not kids, and not at showing off the adorable widgets you manage to buy to make your lunch special, but just a focus on bento staples, fillers and techniques for plotting out lunches in a bento style. A focus on vegetarian is best, but not essential.
My stupid ridiculous rice cooker keeps boiling over, and I've only had it four days! What do I do? [more inside]