Does anyone have a recipe that would reproduce restaurant-style pita bread? [more inside]
Anyone have any tips for roasting a capon? [more inside]
I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! [more inside]
I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics.
I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics. [more inside]
How do I get fried chicken smell out of fabrics? I would just wash them, but two of them (a jacket and a shawl) aren't very washable. [more inside]
Another pasta sauce question but with a few additional requirements... [more inside]
Does a crockpot really improve the flavor of the food or make your life easier? [more inside]
Why does boiling cause some foods to float? [more inside]
What parts of your cooking do you strictly DIY? I'm looking for more ways to incorporate "doing it myself" into my cooking. [more inside]
The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
Help with crock pot roast recipe! [more inside]
I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
How long will a tin of goose fat last once opened? [more inside]
I want to replicate a dish I had in Bordighera--it was basically farro doused in very good olive oil. [more inside]
How to cook a duck? [more inside]
I am looking for documentaries about line cooks or restaurant kitchens. [more inside]
But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.
How do I make a great mole (poblano)? [more inside]
Survivalist/LazyStudentFilter: I need advise on the feasibility of making my own "canned" meals (but without the can), using boil-able/freezable/microwavable plastic pouches, a vacuum sealer, and a pressure cooker. May interest cheap and lazy students, busy people, and survivalists - if it works. Details inside... [more inside]
Tips for planning home cooking menus? [more inside]
Is it possible to make Indian food without smelling up the joint? [more inside]
I hate cooking. I hate cooking. I really, really, really hate cooking. I need to learn how to love it. [more inside]
Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
Glorious homemade applesauce ... a big, delicious, warm bowl of it is on my counter. Do I let it cool before refrigerating ?
Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
Do convection microwave ovens work? [more inside]
Living in Ottawa, how can I get a hold of some powdered vegetables? [more inside]
The noodles in "Mr. Mom"...Hollywood trickery? Or, a real food? [more inside]
Help me make a vegan friendly desert that doesn't taste like substitute food! [more inside]
Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
I want a definitive, science-backed answer and I can't find it -- do you have to heat marijuana to a certain temperature in order for it to be psychoactive when eaten? [more inside]
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking? [more inside]
I recently started college, and having discovered the utter boredom that is dining hall cuisine, have begun to crave home cooked food, or at very least, ME-cooked food. So what can I cook with a bare minimum of kitchen hardware? [more inside]
What kind of food will I be eating when I go to Albania, both what's available for me to cook myself and what others will be cooking for me?
Asking for the boyfriend, who lives in the San Diego area: If I wanted to learn how to make hand pulled noodles (as seen in these videos) where would I go? I'm willing to travel as far as Los Angeles area, and depending whether it was affordable, willing pay to learn the technique.
I'm a newly impoverished graduate student in London, and I need cheap cooking supplies. In the U.S., I'd head to a restaurant supply store to buy my pots and pans, but I haven't found one here that's open to the public. I'm in SE1, but happy to travel on the Tube. London MeFites, any suggestions?
What's wrong with my artichokes (or is it me)? First time I've bought artichokes. I cut them open according to the instructions on artichokes.org, and instead of tasty yellow artichoke hearts, I have thorny stuff and furry stuff. I tried with 2 other artichokes and they're the same.
Quick! I need some advice. My purple-stripe garlic has the normal white cloves under the, uh, papery-skin, but when I cut into the cloves near the place where they sprout, the inside is fluorescent green, in a halftone-like pattern. I've never seen before in purple-striped garlic (or any other garlic) -- although, this is only my second try with purple-striped garlic. Has the garlic gone bad? Or is it just a lot of sprouts?
What do you usually use a food processor for? I've got one now, but I don't think to use it. [more inside]
help me use up 19 eggs! [more inside]
My wife, and her family, insist that "white" supermarket mushrooms must be "peeled" (or, barring that, washed) prior to eating. I always ate the things right out of the package, possibly using a brush to get the black stuff (dirt? mushroom grower poop?) off, if I think of it. Do mushrooms need to be peeled or cleaned?
Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. [more inside]
I want to improve my very limited baking skills, primarily focusing on baking cakes. What are essential tools and how-to baking cookbooks? [more inside]
I have been diagnosed with a number of non-life-threatening food allergies and been told to avoid them as best possible. Please suggest recipes, substitutions, general tips, etc. Forbidden foods listed after the cut. [more inside]
What is the basis of newspapers having a special Food/Dining Section on Wednesdays? [more inside]
My husband and I cook a lot. We're moving from an apartment with a decent gas stove/oven to one with a crappy electric stove/oven. Obviously, Something Must Be Done. Should we go for gas or induction? [more inside]
I just baked my first loaf of bread (challah). It came out pretty close to perfect, but the bottom of the bread was way too dark. It seems to me that the cookie sheet is the problem. (I used an aluminum cookie sheet and parchment paper.) I would like to try a different sheet next time. What kind should I buy?
Are truffles worth the extreme hype? If so, what would be the best way to try some? [more inside]
Help me source some high-quality bouillon cubes. [more inside]
It's September, and (this morning, at least) it feels like fall is on its way. There's nothing I like more as the weather gets colder than a hearty bowl of stew. Can you suggest some delicious stews I might not have tried before? [more inside]
How do I make my homemade salsa taste less tomatoey? [more inside]
I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!