How long do I have to consume a bottle of opened Marsala? [more inside]
The boy and I are trying to make a sort of bulk Thai seasoning paste, which we've previously freezed in portions pretty successfully. One thing is holding us back, though -- the absolute )*&^&*$ we have to go through to chop the lemongrass properly. What with us using a pound or two of lemongrass, even chopping it roughly to do the rest in the food processor is a pain (literally), and the last time we did this we ended up with a whole bunch of stringy bits. Yes, we've peeled off the outer layers and chopped off the tough bit at the bottom; we typically use a large, properly sharpened chef's knife. Any other tips?
Why do my banana muffins go so mouldy so quickly? [more inside]
I need some tried and true delicious vegan recipes. [more inside]
I just took a trip to Atlanta and became addicted to sweet tea. I googled for recipes and noticed a few variations in the way it's prepared (besides amount of tea bags, sugar, water). That is, some recipes call for boiling the tea, then adding the sugar, then adding *room temperature* water. Some call for adding boiling water to tea, steeping, adding the sugar, then adding *cold* water. I think one called for adding the boiling water to tea, adding the sugar, then adding *room temperature water*. etc. etc. What I'm curious about is how do the differences affect the final taste? [more inside]
Looking for a spatula that can pick up and flip food, especially fish. These were on infomercials for a while... [more inside]
How do you bake a brie? [more inside]
Surprisingly good microwave recipes anyone? I'm looking for microwave recipes for jams, candy, etc. that you've actually made and turned out surprisingly well for being cooked in a microwave. I'm particularly interested in any recipe that can be made and put in containers for Christmas gifts.
I've made some artichoke-spinach dip and I'd really love to serve it with bread like the olive garden's! [more inside]
Can I de-salt my lasagna filling? I'm making two spinach-pesto lasagnas and it seems I've over-salted my truly ginormous bowl of ricotta/parmesan/spinach/pesto filling. Please tell me I don't have to start over. Can it be saved? Can I add something that will take away some of the saltiness?
Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
Where in nature can I find a dinner plate sized rounded flattish rock that can be heated to high temperatures without exploding? [more inside]
I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? [more inside]
Help me make the most of my new Le Creuset Dutch oven. [more inside]
Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
I want to great a food plan/way of eating with the following requirements: Paleo/carnivore (animals--esp. cow and pig, high fat in animal fat, fish, leafy greens) Once a month cooking (or twice) Cheap in NYC apartment (i.e. no deep freezer to buy whole animals) On the go (on average, four days out of week I only eat breakfast at home) [more inside]
We're looking for all-day cooking projects - we're willing to rise at dawn, source esoteric ingredients, spend hours chopping, whatever it takes. [more inside]
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?