What are the rules of thumb for mixing various spices and cooking oils for optimum flavor? [more inside]
posted by bingo
on Apr 5, 2007 -
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?
posted by Plutor
on Apr 3, 2007 -
There are couple of cooking techniques I've seen on Iron Chef that I can't find any info about... [more inside]
posted by dino terror
on Mar 31, 2007 -
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]
posted by Drop Daedalus
on Mar 29, 2007 -
Boring old homemade cheeseburgers for dinner. No lettuce and tomato. How can I spice this up? [more inside]
posted by hodyoaten
on Mar 27, 2007 -
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.
posted by sien
on Mar 20, 2007 -
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]
posted by textilephile
on Mar 17, 2007 -
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]
posted by schroedinger
on Feb 28, 2007 -
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!
posted by potch
on Feb 22, 2007 -
Embarrassingly basic cooking question: When cooking on a gas stove, how do I determine the heat level? [more inside]
posted by megancita
on Feb 22, 2007 -
Please help me find a good "bulk" supplier of edible, refined avocado oil. (more inside) [more inside]
posted by kalessin
on Feb 19, 2007 -
How can I improve my grandmother's nutritional intake with super simple-to-make foods? [more inside]
posted by missed
on Feb 14, 2007 -
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.)
posted by rmless
on Feb 1, 2007 -
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane
on Jan 29, 2007 -
What's the best tomato-based dessert you've ever had (if you've had any!)? [more inside]
posted by Leon
on Jan 26, 2007 -
Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
posted by Caviar
on Jan 23, 2007 -
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]
posted by MonkeyToes
on Jan 19, 2007 -
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]
posted by nebulawindphone
on Jan 17, 2007 -
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted by snsranch
on Jan 16, 2007 -
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.
posted by janecr
on Jan 13, 2007 -
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]
posted by sara558
on Jan 7, 2007 -
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?
posted by Burhanistan
on Jan 6, 2007 -
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]
posted by pithy comment
on Jan 3, 2007 -
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.
posted by Framer
on Jan 3, 2007 -
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)
posted by tev
on Jan 2, 2007 -
What interesting and nutritious meals can I make out of items regularly given out from the food bank? [more inside]
posted by arcticwoman
on Dec 29, 2006 -
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]
posted by elquien
on Dec 27, 2006 -
How do you get that rich gravy like texture in Indian dishes?
Whenever I make Indian food at home like a Dal or Masala dish I can never get that rich creamy gravy-like quality I get in restaurants. I suspect its because I dont use dairy in my cooking but I dont think they do in Indian food either (aside from the obvious like paneer). I know they use Ghee which is clarified butter but could that be what it is? I thought ghee was more like clear and not very thick.
posted by postergeist
on Dec 21, 2006 -
My wife once threatened me with death if I ever dared present her with housewares as gifts. "I want real
gifts" said she. Fifteen great years later, she wants good bakeware for Christmas. Good is defined as "won't ever rust" and "not that floppy silicone nonsense". So, Mefites, Hope Me! [more inside]
posted by Irontom
on Dec 18, 2006 -
Puerto Rican Food Recipe Filter:
I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua.
Google gives the wrong recipes!
I am looking for someone who:
1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best.
2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe.
posted by Void_Ptr
on Dec 12, 2006 -
help me find the Vietnamese grandmother i never had (digital version): i’m looking for the web’s best references to learn to cook northern-style foods. [more inside]
posted by n y my
on Dec 9, 2006 -
I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly
on Dec 7, 2006 -
My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]
posted by jacobjacobs
on Dec 4, 2006 -
Do you know any good Brazilian desert recipes? Cookies or something similiar would be ideal-- I want something to take to Poruguese class on our last day. If you know what part of Brazil it's from, even better.
posted by bookish
on Dec 3, 2006 -
My partner and I are hilariously bad cooks. What's something easy that we can make tonight or tomorrow morning and bring to his parents' house for Thanksgiving? [more inside]
posted by sian
on Nov 22, 2006 -