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!
Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
After a run of reading somewhat serious, oftentimes depressing fiction and nonfiction, I'm looking for something more domestic. Have any suggestions? [more inside]
my wife is pregnant; we need easy healthy things to cook. [more inside]
Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow? Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.
How to cook on electric stove? [more inside]
I'd like to learn to cook. [more inside]
What are some good recipes that use up a lot of garlic? Bonus points if they keep well or can be frozen, because I'm talking about 2 pounds of peeled cloves, here. [more inside]
Help me make an a really good veggie burger. [more inside]
What are some quick & tasty recipes I can make with potatoes? [more inside]
Good bourbon ball recipe? [more inside]
Ever tried cooking with Strongbow? [more inside]
I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
Save our dinner! Please help a cooking n00b figure out how to use the saffron we just bought. [more inside]
What are your favourite "don't cook before freezing" freezer meal recipes? [more inside]
Can tortillas be used in sandwich (or waffle) toasters? [more inside]
I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
Dill ripens ...well ... now, in Montana. Cucumbers ripen in about 3 weeks to a month. Dill pickles are better with fresh dill, but the dill will have gone to seed. Hep? Do I dry or freeze the dill? Googly searches say use fresh ... like that's any help. Ideers?
I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. [more inside]
Give me some salad dressing recipes! [more inside]
What else can I do with fava beans? [more inside]
I have a big, bushy, fragrant, delightful Sweet Basil plant... and nothing to do with the astounding amount of basil it's producing. [more inside]
Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
A good friend is getting married September 1st and I'm interested in buying for her and the Mr. a certificate for an at-home cooking lesson for the two of them--they've taken cooking classes before and dug them so I thought it might be fun for them to do it at home in their new place with their new stuff. We/they live in Chicago--does anybody have any recommendations for places? I've come up with a few on Google but I want to see if anyone's had any personal experience with this since it seems a lot of it would depend on good customer service. thanks!
Does anyone have any suggestions for quick and easy organic low carb meals, where "quick and easy" takes into account washing up time? [more inside]
My friends and I have recently begun experimenting with making maki at home. My favorite sushi/sashimi has always been saba, but I can't find any DIY recipes online that call for mackerel. Has anyone had any success with this kind of fish at home? I'd like to use fresh/frozen fillets, but I'm open to to the canned kind as well as it is seems fairly easy to come by. I'm also interested in any sort of non-sushi uses for the canned variety (preferably cheap ones as I am a student). I want to give it a go, but have no experience with this ingredient. What makes it taste good?
Is there any brand of liquid smoke that doesn't taste like ass? Is it just me, or having I been using the wrong liquid smoke? [more inside]
Cookingfilter: Why did my blueberry sorbet base solidfy? [more inside]
Help me think rationally about refrigerators for food and wine... [more inside]
Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
I'm about to move into a rented house house- what staples should I use to stock my first-ever pantry? [more inside]
What do I do with all this yeast? [more inside]
What do I do with all these unfamiliar veggies from the CSA? [more inside]
Can I accidentally poison people with ice cream? [more inside]
Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration? [more inside]
Help me learn to cook like a pro. [more inside]
How'd they cook that egg? I ordered a "fried egg, over hard," and was presented with a normal fried egg but with what looked to be the yolk removed. There wasn't a hole in the egg, but rather just the skin of the yolk laying flacid over where one would normally see yellow. Upon further inspection, the yolk was actually "sandwiched" between the two cooked sides (top side and bottom side) of the egg white surrounding the yolk hole. It wasn't a fluke, as I got two eggs like this with my order. What is this type of egg called and how'd they do that?
If you read Cook's Illustrated magazine, you'll see that the editor, Christopher Kimball, is always going on about the small town in Vermont he (sometimes) lives in. I don't want to turn this into a forum for pro/anti-Chris Kimball comments, but I was simply curious if anyone knows what town it is he's always talking about?
Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots. (Any other healthy substitution suggestions also welcome). [more inside]
How can I make boiled peanuts using my rice cooker? And other unusual things not indicated in the operators' manual? [more inside]
I'm having a whiskey party tonight. There will be a mix of scotches, bourbons, and other whiskeys, single-malt and blended. It will not be a dinner party but I'd like to provide some hors d'oeuvres and possibly desserts. I've heard sushi is good with whiskey so I thought lox might work, and this Honey and Whiskey ice cream looks good, but does anyone have any other ideas?
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]