What kind of dofu (tofu) did I have at a restaurant (made at our table), and how do I make it at home? Despite their claim, I don't think it was actually yose dofu. [more inside]
Does imitation crab meat actually taste good and what can I do with it? [more inside]
SaladFilter: Help me find stuff I can prepare ahead of time, preferably won't spoil (/will survive freezing), and I can simply dump on top of mixed greens and create a delicious salad! [more inside]
I just purchased a Le Creuset cast iron grilling pan and after cooking a few times I realize I dont know what the hell i'm doing. [more inside]
Can you guys help me add some new staple recipes to my dinner repertoire? I have about 3 things that I cook, and I'm sick of 2 of them. I have a few ... issues ... with the kitchen that I'm trying to work around, which I've noted inside. [more inside]
It's Mother's Day soon... And I want to cook/bake my mum something - but I've got no oven! Suggestions? [more inside]
How do I make culinary foam? [more inside]
Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have? [more inside]
TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
How does one properly heat a Korean soapstone pot? Looking for that mad-hottedness that makes the rice so crunchy and delicious... [more inside]
I'm about to restock my spice cabinet, and I'm hoping to get some advice on what herbs/spices/extracts I should invest in. What dried herbs/spices vary most in quality? [more inside]
I just bought a big grill for my new backyard but I'm feeling bad that my wife does all the grilling (she's an amazing cook). I'd like to help out more but I don't know where to start. Are there any really basic books on how to get started cooking on a gas grill? Everything I find online is a cesspool of ads or nonsense, so I'm asking here. [more inside]
Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the Alton Brown one.
Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough). [more inside]
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
How do you make your own chocolate? [more inside]
What are the rules of thumb for mixing various spices and cooking oils for optimum flavor? [more inside]
I want to make delicious collard greens, but I want them to be healthy and vegetarian (so, no pork fat). I've tried a couple recipes
I found online, but the results have been uninspiring (and the greens didn't strike me as nearly tender enough, even after an hour of boiling). Any advice? Any recipes?
There are couple of cooking techniques I've seen on Iron Chef that I can't find any info about... [more inside]
I'm baking a cake on short notice. How should I substitute vanilla essence for vanilla extract? More importantly, the cake pan is a different size than is called for in the recipe, so how long and hot should I cook it? [more inside]
Boring old homemade cheeseburgers for dinner. No lettuce and tomato. How can I spice this up? [more inside]
Has anyone had experience with single plate counter top induction hot plates such as these?
If there are engineers out there is there some reason why these units shouldn't work as well as inbuilt units? If people have had experiences with induction cooktops in general that would also be appreciated. I've looked around and couldn't find many reviews except those on Amazon.
I'd like to try this
kulfi recipe, but I'm afraid that I'll either cause an explosion or poison myself and my family. (Not a cooking self-esteem issue) [more inside]
Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
Got any easily-frozen-and-reheated recipes with no starch? [more inside]
I want to go from goat to gourmet. Having taste buds that are happy eating MREs all day long has its advantages, but it would be nice to enjoy the finer things in life. But I can't spend all my money on high-end restaurants. How do I become a pescetarian
foodie on a college budget? [more inside]
What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!
Embarrassingly basic cooking question: When cooking on a gas stove, how do I determine the heat level? [more inside]
Please help me find a good "bulk" supplier of edible, refined avocado oil. (more inside) [more inside]
I am craving a recipe for amba sauce. [more inside]
How can I improve my grandmother's nutritional intake with super simple-to-make foods? [more inside]
Help me not be scared of my kitchen. [more inside]
Cookingfilter: where do people buy bones for stock? [more inside]
I am about to receive a huge crate of broccoli. Please send me your best vegetarian broccoli recipes! (Preferably those that use a lot of broccoli, not like a stir-fry, for example.)
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
What's the best tomato-based dessert you've ever had (if you've had any!)? [more inside]
Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
She's a vegetarian, he's a carnivore, and their child doesn't eat food that touches. She does the cooking. What dishes can she make that reduce her prep time? How can she make sure that everybody's belly has [more inside]
What is the neatest thing you do (or have done) with your KitchenAid mixer? [more inside]
I want to make potstickers (a.k.a. "fried dumplings"), those round, doughy, dense, well-stuffed meat dumplings you can buy at American Chinese restaurants. But the recipes that I find, they produce something I only recognize as a wonton soup dumpling — a light, triangular, thin-skinned noodle with only a small ball of meat. Help me, oh filter of filters! [more inside]
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
Interesting cooking classes in Washington, D.C. proper? [more inside]
If you could only cook recipes from one cookbook ever again, which cookbook would you choose? I'm looking to slim down my large, useless cookbook collection and instead invest in one or two that have lots of cookable, consistently good and useful recipes.
I have a lot of cooking magazines (well over 100) that I need to organize and I can't figure out how to do it. [more inside]
Recently, I started cooking vegetables in a covered skillet by both sauteing them and steaming them at the same time. The olive oil or butter does the sauteing, then the moisture from the vegetables and some lemon juice also steams them. I don't think this is considered braising. What is the term for when you both saute and steam?
Can I get Canadian bacon at a grocery store in St. Thomas (US VI)? Furthermore, what other differences from typical American suburban grocery stores will I find there? [more inside]
Why do recipes that call for certain items in small quantities -- salt, baking powder, etc. -- instruct you to mix the item in with the other dry ingredients first, rather than to add them right to the wet? It would seem that adding 1 tsp. of salt to the eggs/milk would mean that it would disperse and disolve better than if you added it to the flour/sugar and then added that whole mix to the wet.
I've come into a great quantity of salt and I'd like to know what I can do with it. I am recently the proud owner of 4 lbs. of high quality sea salt; is there anything that I could possibly put it to use for in the short term?
(side note: there is no ice on the ground and I don't do meat)
What interesting and nutritious meals can I make out of items regularly given out from the food bank? [more inside]
AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? [more inside]