How in the heck do I cook a turkey roast for maximum deliciousness? [more inside]
Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
I know a couple of folks with gas stoves, and they have trouble with a sticky residue coating their walls and ceiling around the range. They describe it as inherent to cooking with gas. (It's really disgusting.) Yet other folks I know who cook with gas don't report any such problems. Is this a known problem? Any idea why it would affect some people, but not others? Different types of gas (natural vs. propane)? Badly-tuned stoves? Something they're cooking? [more inside]
I need help selecting classic cuisine dishes to perfect and new exercises and activities to try as part of my New Year's Resolution! [more inside]
Delicious and not-too-difficult recipes with lamb, please? [more inside]
I have in my possession a large cut of beef called a round roast. What is it (pot roast, maybe?) and how do I cook it - tomorrow? [more inside]
OK. My family have in the fridge a (reads label carefully) cooked, smoked, uncured ham. Please help me with your glaze recipes and ham preparation tips. [more inside]
Help us cook a holiday feast for just the three of us. [more inside]
I need recipes for sweets to use a bunch of candied chillies. [more inside]
Need recommendations as to tasty prepared frozen meals available in the U.S. [more inside]
Help me salvage these pralines... [more inside]
What kind of hope is there for the average person to lose weight and keep it off when someone like Oprah who has personal trainers and personal nutritionists and personal chefs and personal minders and more money than God can't manage to do it? [more inside]
Where can I buy Lavender Flavor extract for cooking in Manhattan? [more inside]
What is the purpose in frenching a pork or lamp chop? Does it affect the flavor or is it just aesthetics?
I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)? [more inside]
How high above the flame should I have my Wok/frying pan/etc? Is full blast always the hottest setting? [more inside]
My parents brought a bottle of Brennivin Hvannarotar angelica schnapps back from Iceland awhile ago. Nobody seems to enjoy drinking it, but my wife is determined to use it in some Christmas baking. Any suggestions on how best to use it?
Home made bagels. Christmas bagels actually. [more inside]
Give us your slow carb recipes! [more inside]
How do I eat out less frequently, when I'm already extremely pressed for time? [more inside]
Got some tomatillos that got frozen but have thawed out. Should I bother cooking them? [more inside]
I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
Foodies: I'm looking for a recipe for "Calabrese Bruschetta", similar to the Gia Russa brand sold in stores. [more inside]
Based on this Mefi post about indian vegetarian recipes at Manjula's Kitchen: what similar cooking resources - other cuisines, etc - are there online for dunces like me (preferably videos)? (please do read inside what I think makes her so great!) [more inside]
How can I not mace my entire apartment with chilis? [more inside]
What happened to my ham? [more inside]
Recipes for someone with a really strict diet [more inside]
How far in advance is it ok to prep veggies for Thanksgiving? [more inside]
What to do with a bottle of port? (other than the obvious). [more inside]
What is the best fish cookbook for the beginner?
I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do? [more inside]
I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
Best message board for an aspiring cook? [more inside]
I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
If I cook an egg in the microwave it explodes, often with spectacular and messy force. If I microwave one fully immersed in water, will the same thing happen, or will the water absorb all the microwaves, so that the egg will effectively be boiled? [more inside]
Help me jazz up my roasted vegetables! [more inside]
Just sent my pigs to the slaughterhouse and I have to decide on cuts. I have never cooked a ham in my life. Do I get smoked, fresh, whole, steaks, some of each? Your best ham ideas, please.
I'm new at cooking and use an electric stove. Every time I try to make crepes, they don't brown like they're supposed to but instead turn white. I know the recipe's fine because it worked once, but I don't know what I did and haven't been able to do it again. Tips? (Any other beginner cooking tips would also be appreciated.)
I got a boatload of carrots from our farm pick-up today. Aside from eating them as-is or making carrot muffins or cake, all worthy uses, I'd like a recipe for cooking them into a side dish. The catch - I've never liked cooked carrots much. Do you have a recipe for something carrot-y that is so divine that I could never not eat it? Please share.
Who has interesting ideas about how to live, travel, dress, and eat frugally during a recession? [more inside]
Gnocchi let you know when they are cooked (they rise to the top of the pan of water you are cooking them in). What other foods have simple, visual and unambiguous indicators of doneness?
Do over-the-oven microwaves with exhaust inherently suck? (no pun intended) [more inside]
Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
I hate to cook. What are some delicious recipes you like that are simple to make, easily made in bulk and still taste good left over? [more inside]
Please tell me how to make delicious yakisoba. [more inside]
Is there a site out there that has simple, easy to read diagrams on hot to cut different vegetables properly?
When preparing or eating an ortolan what do chefs/diners do about the... you know... poop? [more inside]