2331 posts tagged with cooking.
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I want succulence, not shoe leather.

CrockpotFilter: "Falling-off-the-bone tender" is cited as a desirable quality in meats prepared in a slow cooker, but I find meat cooked this way to be dry and mushy. What can I do to fix this? [more inside]
posted by cabingirl on Apr 4, 2009 - 19 answers

Where can I buy cherry blossom extract?

Unique ingredient filter: Does anyone know where I can buy some cherry blossom extract, preferably online or around Chicago? [more inside]
posted by CoralAmber on Apr 3, 2009 - 6 answers

Why do I always lose everything important?

Recipe filter: mushroom and scallop pot pie recipe. Dinner party rapidly approaching, and boyfriend or I managed to lose the recipe. Help! [more inside]
posted by soleiluna on Apr 3, 2009 - 2 answers

Pasta for Passover

Passover is coming, hurray. Is there a way to make noodles, gnocchi or other pasta without using wheat, rice or beans? I've seen commercial potato noodles for sale but I'd rather make my own.
posted by Joe in Australia on Mar 31, 2009 - 8 answers

What are your favourite ways to avoid waste in the kitchen?

What are your favourite kitchen and pantry management tricks to avoid the waste of food and money? [more inside]
posted by orange swan on Mar 28, 2009 - 34 answers

why do french eggs taste stronger than american eggs?

It seems to me that French eggs taste much stronger than American eggs. And therefore, any dish with eggs that I prepare in France tastes bad because the strong egg taste overwhelms all the other flavors (this especially ruins sweet dishes). Does anyone have advice on how to get rid of the taste (or better yet, to find eggs in Paris that don't have the strong taste)? [more inside]
posted by helios on Mar 27, 2009 - 15 answers

Join me in the Quest for the Mexican Salad Dressing!

Help me recreate an awesome Mexican salad dressing! [more inside]
posted by goodnewsfortheinsane on Mar 26, 2009 - 10 answers

Mmmm...(fake) deer...

Is it possible to make meat substitute taste like fried venison? [more inside]
posted by starbaby on Mar 25, 2009 - 9 answers

What should I make to serve with duck confit?

I'm looking for relatively foolproof and delicious appetizer to serve before duck confit. [more inside]
posted by macrowave on Mar 24, 2009 - 12 answers

Is there a better way to crack an egg?

Is there a better way to crack an egg? [more inside]
posted by Zoyashka on Mar 24, 2009 - 23 answers

Identify green powder used to flavor popcorn.

Help to identify green powder to flavor popcorn? [more inside]
posted by mtphoto on Mar 24, 2009 - 12 answers

Is non stick cookware going to give me cancer in 25 years?

What are the dangers and benefits of non stick cookware (teflon/generic teflon type)? It's obviously healthier to cook without using lots of oil, but I've heard rumors of health problems such as cancer being linked to long term use of non stick pans. [more inside]
posted by thewalrus on Mar 22, 2009 - 21 answers

Is it worth the trouble to vent our range hood outside?

Is it worth the trouble to vent our range hood outside? [more inside]
posted by odinsdream on Mar 20, 2009 - 21 answers

Traditional-schmaditional

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

I need help to injera my kids!

Help me come up with (American) kid-friendly foods to have with injera (Ethiopian flatbread) in an Ethiopian-style meal. [more inside]
posted by Tallguy on Mar 18, 2009 - 21 answers

Root Beer!

We're makin' root beer! (Help?) [more inside]
posted by serazin on Mar 13, 2009 - 17 answers

No-carb carnivore cooking and diet tips?

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

Is it safe to cook meat very briefly then re-refrigerate it for 24 hours?

FoodSafetyFilter: Making duck confit. Threw a few legs into the 200 degree melted fat then realized I didn't have enough fat to cover them all completely. Panicked for 3 or 4 minutes, realized it's too late to go out and buy more fat, then decided my only option (aside from chucking $40 worth of meat) was to pull the legs out, blot them with paper towels, and throw them back in the fridge until tomorrow when I can get more fat. Question: Am I going to kill myself and all of my dinner guests with some horrible foodborne bacteria? [more inside]
posted by hypocritical ross on Mar 9, 2009 - 6 answers

What are some good meals to cook for dinner parties/groups of people?

What are some good meals to cook for dinner parties/groups of people? What are some good cooking tips for the same? [more inside]
posted by Hartster on Mar 9, 2009 - 28 answers

What're your favorite vegan recipes?

Vegans: Your favorite recipes? Entrees and desserts, more inside. [more inside]
posted by GilloD on Mar 5, 2009 - 22 answers

Shelf stable homemade condiments

Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
posted by sharksandwich on Mar 4, 2009 - 7 answers

Iron Chef: Potluck Edition

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. [more inside]
posted by missjenny on Mar 1, 2009 - 17 answers

How to acquire a taste for cilantro?

Ever hate cilantro, then acquire a taste for it? [more inside]
posted by rwhe on Feb 27, 2009 - 43 answers

What shall I feed the playful masses?

I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
posted by itesser on Feb 26, 2009 - 15 answers

Help me cook teh pigmeetz.

PorkFilter: give me your recipes for our tasty piggy friends. [more inside]
posted by dirtynumbangelboy on Feb 26, 2009 - 29 answers

What to do with over-boiled sugar syrup?

What can I do with over-boiled sugar syrup? [more inside]
posted by miriam on Feb 23, 2009 - 6 answers

Sugar Casting Tips and Resources Sought

MeFi Chef Brigade: Anyone out there know anything about cast sugar (sometimes called poured sugar or sugar glass)? I'm experimenting with some historical cast sugar recipes, but could use some advice..... [more inside]
posted by anastasiav on Feb 22, 2009 - 10 answers

I'm an omnivore again, now how do I do this?

I want to make some sandwich meats starting with roast beef and ending wherever my imagination takes me. I have a friend with a meat slicer, an oven, and an equal desire for cheap, awesome lunch sandwiches. Can you help us? [more inside]
posted by piedmont on Feb 21, 2009 - 15 answers

What are good culinary reference books?

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? [more inside]
posted by schroedinger on Feb 21, 2009 - 14 answers

What would Popeye do?

Sauteed spinach snafu! (bubbling spinach and fishy smells!) What am I doing wrong? [more inside]
posted by dm_nyc on Feb 20, 2009 - 16 answers

Looking for cold recipes with legumes.

Please share your cold recipes for salads, succotashes, and soups featuring lentils, split peas, and other legumes. [more inside]
posted by HotPatatta on Feb 18, 2009 - 11 answers

How can I make sense of this coconut bread recipe?

I found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
posted by CKmtl on Feb 17, 2009 - 6 answers

Making treats for myself and my co-workers at the office

I'm looking for foods that can be prepared at the office. [more inside]
posted by reenum on Feb 17, 2009 - 16 answers

Recipe for truly succulent, traditional Jewish brisket?

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers

Savory Food Combinations

Foodfilter: Savory dish pairings? Previously [more inside]
posted by kiki_s on Feb 15, 2009 - 10 answers

Bittman & Bittman

Overlap between Mark Bittman's cookbooks? [more inside]
posted by Bezuhin on Feb 15, 2009 - 9 answers

Asparagus & Prosciutto Variations

Best way to prepare Asparagus w/Prosciutto (or other suggestions in the same vein)? [more inside]
posted by jpziller on Feb 13, 2009 - 7 answers

Are scratched pots/pans safe?

At what point do I throw out slightly scratched pans/woks? [more inside]
posted by mateuslee on Feb 13, 2009 - 18 answers

What to do with chocolates besides the obvious?

Creative cooks, I need your help. What can I make with a whole bunch of filled chocolates? [more inside]
posted by CunningLinguist on Feb 13, 2009 - 18 answers

The inside scoop on mandolins.

I'm interested in mandolins. Not the instrument, the cooking utensil. Is it all that it's cracked up to be? [more inside]
posted by Gordion Knott on Feb 13, 2009 - 34 answers

Help!! Teach Me How To Make NY Style Chinese Food!

Anyone know how to make pork fried rice and chicken and broccoli just like in New York Style chinese food? [more inside]
posted by FireStyle on Feb 12, 2009 - 16 answers

Not sweet potatoes. Potatoes that are sweet.

Is there anything palatable I can cook to use up potatoes that have turned sweet while stored in the fridge? [more inside]
posted by Orinda on Feb 11, 2009 - 12 answers

Source for sushi-grade fish in Brooklyn

I'm going to make sushi at a dinner party in Brooklyn on Saturday night. Any advice as to where I can get fish fresh enough for sushi? [more inside]
posted by davidvan on Feb 8, 2009 - 14 answers

Help me to not overthink a plate of beans (and rice)

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

Oy vey are brown frozen latkes okay?

Will my latkes be OK if I make them from frozen batter and it's brown? [more inside]
posted by maniabug on Jan 28, 2009 - 8 answers

Huevos Rancheros Thread: GO!

For those who make huevos rancheros: what do you do to make them amazing? For those who eat huevos rancheros: what detail makes them go from okay to amazing? [more inside]
posted by piratebowling on Jan 28, 2009 - 29 answers

Help me have hot bacon, eggs and toast - all at the same time

I like making big breakfasts of multiple dishes. How can I most effectively time my cooking so that everything is done, hot and ready to serve at the same time? [more inside]
posted by illenion on Jan 26, 2009 - 19 answers

Should I eat it and if so, how?

Should I eat it and how, the cooked shrimp edition. [more inside]
posted by desjardins on Jan 26, 2009 - 14 answers

Should I peel the garlic skin before roasting the garlic?

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

Why season matte enamel?

Why does my Ikea SENIOR casserole, which has a "matte enamel interior", come with instructions for seasoning? [more inside]
posted by Kemayo on Jan 24, 2009 - 6 answers

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