My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to Brooklyn Kitchen, with diverse classes with a foodie, hip bent is what I'm looking for. [more inside]
I like to marinate chicken thighs in yogurt before throwing them in the broiler. But a lot of the yogurt marinade sticks to the aluminum foil when I flip them and again when I take them out altogether. I'm losing all that tasty seasoning! Any suggestions? [more inside]
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
I'm a member of a meat CSA and received a couple of things this past month that I have no clue what to do with and have actually never heard of (maybe due to regional differences? I am from Texas and we got these in Maryland.) - a pork cured ham end and an arm pot roast. What do I do with these? [more inside]
I just want to know if anybody has a tip about keeping my hand-cranked rotary egg beater clean. [more inside]
I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
I've just had three pounds of canned tuna dumped onto my desk (long story). More specifically, it's a 3 lb pouch of Starkist chunk light tuna in water. Because it's a single pouch, I can't use it in installments. Can you suggest any interesting/innovative ways to use this tuna -- for a two-person household -- before it goes bad? If I have to, I'll portion and freeze it, but I'm curious to hear of any alternatives. [more inside]
My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue. Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago. [more inside]
I have 8 over ripe kiwi. Please give me something to do with them other than feed the wildlife. Would love to bake something, but welcome all ideas!
Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything. And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
I have a great desire to be an outstanding "housewife". The problem is that I am terrible at cooking and I stress out over silly domestic things. How can I make it all seem effortless? [more inside]
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with. Please share your mulberry recipes! (Ones involving baking would be favorite!)
How can I keep hamburgers and hotdogs warm after grilling and how can I melt cheese on burgers that are kept warm but not hot? [more inside]
Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips. [more inside]
Just scored the use of a mandoline slicer for the next week, and I'm totally excited but don't know where to start. Can you good people hook me up with your best mandoline-using recipes? Potatoes! Carrots! Turnips! I'll slice 'em all! [more inside]
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
I want is to be able to start generating a variety of curries with the ingredients I have to hand, and have them be slightly more authentic than the old apple-sultana-coconut-yoghurt-and-contents-of-spice-rack 1970s British curry knockoff. Is there an internet resource somewhere with the Westerner's Introductory Taxonomy of Regional Indian Cooking? [more inside]
I'd been under the impression for many years that it was fine to cook and eat small (finger length-ish) fish whole; head, tail, AND guts. I can find a few articles on line supporting this, but they all use a different size standard, and there are virtually NO recipes I can find that suggest this practice. The recipes say they're for (e.g.) whole smelt, but the first step always involves gutting/cleaning them, which is a slightly different definition of whole than I thought. [more inside]
Toaster oven needed. [more inside]
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
I just bought an electric water smoker on Craigslist. I am excited about the possibilities for DIY bacon and home-smoked salmon and brisket, but I have never used a smoker like this before and don't really know how to get started. [more inside]
I'm currently omnivorous, but have recently enjoyed some vegan meals. I'd like to learn to cook vegan, but have no idea how to build a vegan pantry. [more inside]
I just made this recipe. It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
I am in Japan. I can not read or speak Japanese. I am a beginner cook. I have a limited budget; I can experiment but my first attempts better be stupid proof & edible. I am also a goat in that I am willing to eat just about anything (squishy squid, large amounts of raw egg, & crayfish that stare back seem to be at or near my limit; however, I love raw fish of many types & I often eat mystery meat on the streets of Asia). Help me master a few Japanese recipes? [more inside]
I recently recieved as a gift this beautiful 3 quart Le Creuset saucier. It's about 10 inches wide and 3 inches deep. It's enameled iron. It seems too fancy to use like any old pan. Are there specific dishes I can prepare only with this type of cooking tool? Vegetarian only please.
I like to put cubed beef and chunked potatoes, onions and carrots in the crock pot and end up with dinner. I've tried lots of variations on liquid: water, broth, wine, coffee, beer. They all end up tasting meh, although the meat and veggies are usually delish. I'm tired of experimenting -- what do you use? One thing: I'm not going to dredge the meat in anything and sear. If I were up for that it wouldn't be a crock pot dinner. We have no food limitations except No Cilantro. Thanks!
My husband accidentally bought a pork shoulder instead of a loin for this recipe. It's now been marinated. Can we proceed anyway (I'm assuming with longer cooking time), or do we need to go back to the store for a loin? If the latter, what do I so with this mustardy shoulder?
Doctor's orders, sadly. Does anyone know of any low carb cookbooks or websites (or just individual recipes) that would take the sting out of giving up my precious carbs? If there was a Cook's Illustrated low carb cookbook that would be perfect, but there isn't.
I'm a curious amateur chef looking for some challenges. What's given you the most trouble in the past? [more inside]
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?! [more inside]
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout. [more inside]
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
I am considering moving to Asheville and hear a lot about how hard it is to make a living there and how over saturated it is already with entrepreneurs. I am in my mid 50's and have been a successful private chef who is now teaching cooking in various small schools and in private homes. I am not thrilled with the northeast weather and thought of Asheville as a relocation spot. Having just visited there it seemed there is a lot of food buzz going on- I know it's a "foodie" town and think I might be able to succeed there. I am concerned about the rising cost of buying a house in the area and that I could find enough work there. Any input?
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside. [more inside]
I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this? [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time. [more inside]
As an anniversary gift, my girlfriend got me all this cool stuff to begin learning to make sushi with. But where to begin? What is the purpose of some of these things on the left there? I get the bamboo mat but some of the other things are throwing me for a loop. Also, what would be the very best way for a beginner to jump into this world? Difficulty: I really dont want to sent anyone to the hospital from them eating some sushi I made.
Please help me compile some American versions of Scandinavian recipes. My american-scandinavian mom died a few years ago and someone stole or tossed her recipe tin. Now this california girl has found herself living in Norway, can recognize the foods mom used to make, but can't remember how to cook it!!!!!!! Please please help!!!!! [more inside]
I may have an opportunity to teach a ten week class to ninth graders about food, cooking, and sustainability. These are topics that interest me and that I pursue in my spare time, but I'm realizing I don't know as much as I thought I did-- what books, resources, concepts do I need to study in order to get a real grasp on this so I can teach it well? [more inside]
I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside. [more inside]
I was just gifted a fresh Caribbean lobster caught by my friend. It was put into the freezer. Now what do I do? It's whole and rather large. I've never prepared anything like this, and googling recipes isn't helping - half say I should thaw it first, half say I should stick the whole thing in boiling water. [more inside]
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
Teach me how to make Cancoillotte cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
Help me find the name of this hard, pungent Italian cheese. [more inside]
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred. Thanks!
I made some delicious slow-cooker pulled pork using this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?