I've started eating vegetarian, but I've really been missing meat. Recently I ate mock duck at a chinese resturant and it was delicious. I looked up it's ingredients and found out it is made of wheat gluten. I looked up how to make wheat gluten at home and came across this article. I tried using this to make wheat gluten, but the end result looks unappitizing. Without being too crude, it looks like excriment. I attempted a couple of times to shape the gluten to be more like that of a strip of chicken or similar meat, but the shape would't hold and no matter how I shaped it the gluten ended up lumpy and slightly tubular. I assume there must be a way to form wheat gluten I make into a more appealing shape. How do I go about doing this?
Please help me reform. I'm notorious for killing probe thermometers - you know, the ones that go into the oven and have a readout connected by wire? I go through about 4 of them a year. I'd like to stop. Does anyone have recommendations for a good, nearly indestructible, probe thermometer? I'm less concerned about accuracy - if it's off by a degree or two here or there, that's fine. Bonus points if it can be used with a gas grill as well as an oven.
I just got a hand-held julienne peeler (it's this one), and I'm looking for recipe ideas. I plan to make a huge pile of zucchini noodles, of course, but what else can I make? And what goes best with a huge pile of zucchini noodles? Recipes and ideas (especially low-carb) are welcome! [more inside]
My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
I'm looking for lunch and dinner ideas i can prepare on Sunday to eat throughout the week. Needs to be vegetarian and low calories (max 350 cal lunch and 450 cal dinner), and be ok to eat at room temperature, after spending half the day without refrigeration. Snowflake context below. [more inside]
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
Finally got over my aversion to cooking, and now want to make sure I'm not missing anything fun out there! Hoping you can recommend great websites that have intrigued you, any testimonials on cutlery brands you are in love with (assume I already know what a chef's knife/paring knife is), and hopefully share some "Wish someone had told me THIS when I first started cooking!" advice. To keep this thread more specific, I'm primarily interested in breakfast dishes and interesting dinners for two. My favorite tastes are in Thai food and hearty, rustic Italian. [more inside]
More people are coming than I expected. [more inside]
My SO doesn't cook and I travel a lot for work, so before each trip I typically make a week's worth of "breakfast cupcakes" (kinda like this but vegetarian) so she can have some homemade food while I'm away. The shell is store-bought puff pastry. I recently bought a silicone muffin tray, which I place on a cookie tray in the oven. It works wonderfully, except that even after 50 minutes at 350F bottoms of the "cupcakes" are barely cooked, certainly not puffy and not browned. The rest of the pastry is cooked to perfection. Any suggestions on how to make the bottoms of the pastries crispier and more cooked?
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her?
I'm making a birthday dinner party for my sister (early 50s). The party is also to celebrate a significant achievement of hers so will include more than the usual family members; there will be anywhere from 10 to 15 people, half of whom I don't know well or at all. I'm a good and experienced cook, and I'm very comfortable in the kitchen, but I'm used to cooking for smaller groups. I need ideas! [more inside]
What are your tips and tricks for keeping your kitchen clean while preparing and cooking? [more inside]
I listen to podcasts while driving and while cleaning. I currently have 3 on rotation: Welcome to Night Vale, Spilled Milk, and the Metafilter podcast. The latter two I like because I like listening to 2-3 people who get along well chatting conversationally about things I might be interested in, joking, etc. Night Vale I like because it's short enough to listen to in one go and it's a fun set of stories set in a consistent world that I enjoy. Please recommend me some more podcasts I can get on iTunes. Not interested in celebrity gossip, history, dry science, or story podcasts longer than 30 minutes per episode. Especially interested in cooking, parenting, self-improvement, and shows with big archives.
Our current detector goes off even with fairly innocuous oven and range use. Surely this problem has been addressed by manufacturers...help? [more inside]
On Wednesdays Mr. Pterodactyl and I have date nights with dinner and a movie. We like to make some food and watch a movie that ties in to it in some way, however tenuous. Help us plan our future romantic engagements! [more inside]
Roommate moved out, I inherited four 15-month-old boneless, skinless chicken breasts in the freezer. I'm going to assume they won't taste optimal. Actually, I'm expecting them to not be very palatable to me without major work. What can I do to these chicken breasts to cover up any "old chicken" flavors and textures, without drying them out? Taking any and all ideas. [more inside]
As the years go by I find myself craving coconut milk more and more, but I'm not quite sure how to incorporate it into my diet. I'm pretty bad at following recipes, so usually I just use my past experience with ingredients to guide me in how to use them. I don't have much experience with coconut milk, however, so I'm hoping that folks on AskMe can give me some general principles to guild me instead. [more inside]
Can you suggest a great cooking show to entertain and inspire my middle school 'foods' class? No fake reality TV... [more inside]
I've seen lots of mentions on the blue, green and elsewhere saying how great vinegar is in cooking, how some people have 40 different kinds for all different reasons. Thing is, I've never really used it except as directed by a recipe, so I've never developed a good sense for how it interacts with other food -- I have no instinct for it. Can the hive mind point me at resources or otherwise fill me in on the role vinegar(s) can play in food?
I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
My wife and I really like cooking elaborate multi-course meals for guests. We are advanced home cooks, and greatly enjoy being in the kitchen. However, our kitchen is not lavish, and of course time is limited. What are your go-to recipes that can be prepared in advance (ideally, the weekend before and frozen) and then finished or reheated for a really excellent dinner party? Examples inside. [more inside]
My husband was recently diagnosed with type 2 diabetes. Can you suggest food blogs that focus on low-carb recipes, or cooking for someone with diabetes? I specifically want weblogs -- not books, magazines, tv shows or other kinds of websites. Thanks!
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
I have a slow-cooker, boneless/skinless chicken breasts and Royal Blend rice. Help me feed my work-travel-weary husband, a couple of hearty-eating roommates and myself a good, comforting meal with crazy-staggering schedules. [more inside]
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
Found this at a market stall ... forgot to check if it's a legit Le Creuset, but it looks right. I've never seen a pot like this before, though, and google-fu is failing me. Anyone have any ideas? What is this thing for?? [more inside]
Let's say at some point in the future I need a doctor-mandated live-in caretaker - someone to drive me to and from appointments, keep an eye on me, and help me with keeping myself fed and keeping my house and life in order while I fight an illness or recover from major surgery. Normally this would be a friend or family member. What would I call someone whom I hire to do this? [more inside]
In various Chinese dishes that I've had the green peppers are always in bitesized cuts and they are never over cooked or under cooked- they are just the right mix of crunchy and soft. How do I make that happen? I am cooking a Chinese saucy chicken dish in a couple of hours and would be thrilled if I could FINALLY get my peppers right! Thanks!
Looking for recipes where I can essentially throw just about everything - meat, veggies and/or starch - onto a tin foiled baking pan, cover it with sauce/spices, roast my dinner with sides and all and call it a night. [more inside]
I'm a travelling computer tech for a school district in Cincinnati. Of the 12 schools in our district, I am a tech for 4 elementary schools. I work year-round and all seasons; and am on the move constantly. I have a flexible lunch schedule but I prefer to eat on the move because the district is 54 square miles and I cover a lot of ground on a daily basis. Currently I eat out just about every day because it's convenient and I need to get to my next building quickly (we're not timed but will be soon), but my husband and I are saving for a minivan so it's financial crunch time. [more inside]
Due to a shopping accident I am now in possession of 3 standard size bottles of dried ground ginger (despite the fact that I almost always use fresh). I'm the type of person who absolutely has to use up what I have before buying or making something new (if there are leftovers in the fridge I Must eat them before making a new dish). So having a 3 year supply of ground ginger really bugs me. I have searched for recipes but no matter sweet, savory, culture, every one seems to max out at about a teaspoon or two. Does anyone have recipe ideas that require large amounts of ginger? I'm a good cook and willing to try anything to use up the ginger.
Doing a major kitchen reno on a new old house, and the layout has no good spot to install a range hood. I've owned houses with a range hood and houses without one, and the only difference I've noticed is that the ones without one need a bit more frequent cleaning, although not really much. Actually very little. Maybe the kind of cooking I usually do doesn't require one? Do you have a range hood? Do you not? Is it merely a bright shiny status symbol? Do you think it's important to have one? Why?
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
Any ideas about bakeware/stoneware/cast iron serving dishes for one? Must be larger than 8 oz! [more inside]
Today is my boyfriend's birthday and I had plans to make a lovely, elaborate, and special meal but he is recovering from a stomach bug. Let's say there is no longer any serious diarrhea, but he is taking it easy for now. But now I am at a loss to figure out something special, vegetarian and gentle to prepare for tonight. So, please share your lovely vegetarian recipes that are good for a weak stomach.
My gall bladder tried to explode three months ago, and the only thing maintaining its good behavior is a fat free vegan diet. DOESN'T THAT SOUND JOYOUS? I am so fed up with my limited dietary options it is all I can do to ask you, oh beloved Mefites, for what recipes and suggestions you can offer to allow me to taste a food again. [more inside]
What else can I make in an oven/broiler safe French onion soup crock (pretty much exactly like this one)? [more inside]
What are some books, cookery or otherwise about food, that contain stories about people's memories of/experiences with food and eating? [more inside]
I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
Are there any set and forget slow cookers 4 quarts and under? [more inside]
I am a healthy (BMI is well within the normal range) early 30s male. For my New Years Resolution I wanted to start working towards pescetarianism (vegetarian that eats fish). I have been cooking more fresh fish, but I have also started experimented with canned fish (mostly Sprat, Sardines, and Anchovies) (example meal) because of the price, shelf-life, and simplicity to make. Before this year, I normally never ate canned food (this basically describes my typical grocery store route), so I am a little weary about doing so (almost) everyday. Plus I keep reading things about mercury and such, of which I know very little. Any advice would be appreciated.
As one of my christmas cookies, I made Plum pinwheels (similar) this past christmas, and was left with a bit too much plum jam/butter. What else can I cook with it? [more inside]
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup? [more inside]
I know there have been many, many recipe questions on AskMe. I'm sorry to contribute yet another one. But I am in search of simple, quick meals that will actually be eaten by my small family. [more inside]
I love cooking, but it's been a while since I've cooked on a regular basis (besides throwing together ingredients for salads and pastas) and even longer since I put together a proper meal with courses. I'm a pretty decent cook (and I have a list of favorite blogs, like Smitten Kitchen and 101 Cookbooks) but nothing's clicking, and I want recipes that are complicated and fun and delicious for a change of pace! And so I turn to you, AskMetafilter: help me find awesome, vegetarian, delicious, adventurous dishes to usher in 2014. [more inside]
How can I save money on food if I live in a place with roommates and an inoperable kitchen? Assuming that nothing in the kitchen works and that I work a full time job, study part time, and my roommates are overgrown slobs who I never see and don't really care about my opinions or thoughts.
I recently made Smitten Kitchen's Miso Veggie Bowl for a holiday dinner, and it was incredible. (Seriously, try it.) But now I have quite a bit of leftover miso, sesame oil, rice vinegar, ginger, and sesame seeds. (Oh, and tahini, which isn't Asian, but I still don't know what to do with.) Help? [more inside]
In an attempt to be all healthy and virtuous, I tried to make kale chips in the microwave. I nuked a small plate of plain, unadorned kale. The kale WENT UP LIKE A FREAKING FIREWORK (sparks, flames, scary noises). Multiple times (hey, I learn by doing). WHY?! [more inside]
I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help? [more inside]
So, I got a couple duck breasts for our Christmas Eve supper, and was hoping for any and all helpful hints on how to prepare them. [more inside]