2359 posts tagged with cooking.
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help my chili taste better

I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
posted by disaster77 on Oct 13, 2008 - 28 answers

I have no space and I must cook

I live in a small flat and have very limited kitchen space. I don't have a conventional oven. I do have a microwave, but want to cook more interesting meals. What kind of cooking equipment should I buy? [more inside]
posted by xchmp on Oct 13, 2008 - 25 answers

Just the basics, none of the fancy stuff.

Internet Cookbook Filter: What are the best consolidated online resources for basic recipes? [more inside]
posted by Phalene on Oct 10, 2008 - 14 answers

How to make restaurant-quality food at home?

What do good but not great restaurants (2-3 star) do to make their flavors so intense that I don't do in my kitchen? Can I replicate some of those tricks in my kitchen, or is that something that can't be reproduced without mass equipment? [more inside]
posted by philosophygeek on Oct 7, 2008 - 29 answers

stainless cooking

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
posted by plexi on Sep 28, 2008 - 22 answers

Wherefore foams?

What is the point of foams in modern cooking? Is it for taste, or presentation, or just to be innovative?
posted by smackfu on Sep 27, 2008 - 10 answers

Cooking party menus & ideas?

Menu/recipes for a cooking party? [more inside]
posted by CaptApollo on Sep 26, 2008 - 11 answers

apples as a side dish

I have a lot of apples. I want serve them as a side dish with roast chicken. Anyone have a super-duper recipe for something like an apple chutney?
posted by Ollie on Sep 26, 2008 - 12 answers

Guide my Aioli

What do you like to do with aioli? [more inside]
posted by lore on Sep 23, 2008 - 14 answers

How to sell home baked goods?

I am a culinary student in NYC studying the art of Pastry. I would like to start a small home business and make pastries to sell at local craft fairs. Does any one know how to go about this? How do the laws and regulations differ for home baking versus commercial baking? Is it even permissible to bake at home and sell at craft fairs? Would it be easer to rent out commercial space and then sell at the fairs? Help would be appreciated. Thanks! [more inside]
posted by Stagecraft on Sep 23, 2008 - 6 answers

I want St. Julia to watch over our kitchen with a loving eye at all times

Who knows where to find a high quality photograph - print - poster of Julia Child to grace our kitchen? [more inside]
posted by TomSophieIvy on Sep 20, 2008 - 11 answers

Frozen mussels, help!

How to use frozen whole-shell NZ greenshell mussels? [more inside]
posted by kanuck on Sep 20, 2008 - 6 answers

Something just like jadda used to make

Chefs and cooks, I am looking for your best maklubeh, mansaf and shish barak recipes. [more inside]
posted by oflinkey on Sep 19, 2008 - 1 answer

Looking for cold grain salad tips.

How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie on Sep 17, 2008 - 20 answers

What can I do with crabapples?

What can I do with crabapples? [more inside]
posted by grobstein on Sep 16, 2008 - 8 answers

Will my pie turn to mush overnight?

I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
posted by hibbersk on Sep 13, 2008 - 16 answers

Help Me Cook!

Are there any websites out there that will give you recipes based on what you have in your fridge/pantry? [more inside]
posted by Chris4d on Sep 10, 2008 - 15 answers

Chinese cooking blog?

Any recommendations for a cooking blog with an emphasis on Chinese recipes? [more inside]
posted by pravit on Sep 7, 2008 - 5 answers

Cook My Corn

Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. [more inside]
posted by B(oYo)BIES on Sep 6, 2008 - 36 answers

Where's the best place to keep up-to-date on amateur cooking competitions around the United States?

Where's the best place to keep up-to-date on amateur cooking competitions around the United States? [more inside]
posted by nitsuj on Sep 5, 2008 - 1 answer

Steamed Rice with what?

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic on Sep 1, 2008 - 34 answers

How do I cook fresh black beans?

What should I do with these fresh (not dried, not canned) black beans? [more inside]
posted by Airhen on Aug 31, 2008 - 13 answers

dead floaters?

Why are floating mussels to be discarded before cooking? [more inside]
posted by defcom1 on Aug 29, 2008 - 9 answers

Cilantro and salmon don't go together. What does?

How do cooks figure out which tastes go well together? [more inside]
posted by reenum on Aug 27, 2008 - 38 answers

The Metric European Kitchen

Yet another baking question...this time I'm looking to figure out some good recipes to bake in Northern Europe [more inside]
posted by melissam on Aug 27, 2008 - 15 answers

Bread for all seasons.

Good all-season low-temperature breads or tips? [more inside]
posted by 1f2frfbf on Aug 25, 2008 - 5 answers

What else can I grind in a pepper mill?

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Help me find an old cooking book.

Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted by mumstheword on Aug 15, 2008 - 8 answers

Cooking with fresh cayenne peppers

"Pepper," to me, means "bell pepper," but my neighbor gave me two cayenne pepper plants, and the peppers are starting to turn red. When should I harvest them, and what should I do with them? [more inside]
posted by shirobara on Aug 14, 2008 - 18 answers

dook day farmage?

What's a good cheese-making book for me? [more inside]
posted by cmoj on Aug 13, 2008 - 4 answers

Where can I buy sea urchin roe in London?

Where can I buy sea urchin roe in London? I'm not interested if it's on a menu - I want to buy it as an ingredient. And I don't mind where it originates - Japanese (uni) or Italian (ricci di mare) or anywhere else is fine.
posted by Cobbler on Aug 12, 2008 - 7 answers

What to do with brewer's yeast

What do you do with Brewer's Yeast? [more inside]
posted by otherwordlyglow on Aug 11, 2008 - 15 answers

Help Me Make The Best Cheese Fondue I Can Make

What's your secret for a delicious cheese fondue? [more inside]
posted by ThePinkSuperhero on Aug 8, 2008 - 21 answers

The Microwave of Death !?!?

Is cooking (or re-heating) my food with a microwave destroying the food, sucking out nutrients that would not be removed by heating on the stove top in a stainless pan? I've heard this here and there, dated an Earth Mother South Austin Woman who was/likely is certain that I may as well put nuclear waste products AND rat poison in my food, pretty much heard the same about twenty minutes ago from a woman working in the vitamin/supplements department at Whole Foods, yet another Austin Earth Mother type; just the fact that I said the word 'microwave' caused her to get a big frowny face, looked like she had gas or something. Meanwhile, back at the ranch, I like to toss broccoli with just a shade of water into the microwave for a couple of minutes, or re-heat my rice and beans or soup or whatever. Related: Does cooking vegetables in a pressure cooker rob them of needed nutrients? [more inside]
posted by dancestoblue on Aug 7, 2008 - 26 answers

Basil bounty suggestions

What to do with my basil bounty? Looking for yummy recipes that will freeze/keep well, as well as recipes to take advantage of special flavors/colors, etc. [more inside]
posted by jujube on Aug 6, 2008 - 16 answers

Soup Stock Cube Ideas?

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman on Aug 4, 2008 - 10 answers

How to enjoy Salsa Negra?

I've recently been given a jar of homemade Salsa Negra. How can I best use it? [more inside]
posted by ranunculus on Aug 2, 2008 - 4 answers

Improve My Cooking

What resources will help me move from a proficient to a (one day, hopefully) great cook? [more inside]
posted by ecab on Aug 2, 2008 - 20 answers

what is this? where can I find one?

help me put a name to this utensil so I may be able to replace it. I have tried all local sources, and the I haven't the time to go from site to site trolling. We generally use it to melt butter, warm sauces etc., and I find it extremely useful, but everywhere I look, I am referred to butter warmers, and they are much too big. [more inside]
posted by rudy26 on Aug 1, 2008 - 11 answers

Where to buy thai ingredients in Schaumburg IL

Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
posted by ets960 on Jul 28, 2008 - 7 answers

Freezer food.

I would like some recipes or meal ideas that, when cooked, will last for a long time. [more inside]
posted by backseatpilot on Jul 28, 2008 - 21 answers

Copper pot maintenance and repair

How do I know if a tin-lined copper pot really needs re-tinning? Are there reliable re-tinning services in or around Seattle? [more inside]
posted by Blazecock Pileon on Jul 28, 2008 - 2 answers

Itty, bitty, teeney, tiny chicken...how does one cook this?

In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted by jeanmari on Jul 22, 2008 - 15 answers

its a tureen, its not a tureen. what is it?

What is this item? image1 image2(its NOT called a soup tureen, i'm pretty sure) I believe it is used in indian or middle easter cooking...
posted by chasles on Jul 22, 2008 - 4 answers

Help me cut, chop, dice like a pro

Trying to find a good Knife Skills cooking class or workshop in the Ottawa area. Any ideas?
posted by Abbril on Jul 15, 2008 - 7 answers

how to make cake in a jar

how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 13 answers

How do use corn meal?

I've recently come into possession of two bags of corn meal. Now what? [more inside]
posted by wfrgms on Jul 11, 2008 - 26 answers

Are Elmira stoves good stoves, or do they just look good?

Is anyone familiar with Elmira stoves, especially the Northstar? My mother wants to know if they are anything special besides the obvious retro-charm appeal. My instinct is to tell her if she is going to spend this much to buy a Wolf, which is a fraction of the price. I think if the Elmiras are as well-performing as Wolfs or Vikings she might want one regardless of the cost. (I found this, but it's not quite what I'm looking for.) [more inside]
posted by fiercecupcake on Jul 8, 2008 - 2 answers

What to do with all this whiskey?

What to do with all this whiskey? [more inside]
posted by MaryDellamorte on Jul 6, 2008 - 35 answers

Picklers of the world unite!

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

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