I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
Help needed with sweet potato side dish recipes [more inside]
How can I make honey stick to roasted chicken? [more inside]
Looking for a quality crock pot for a family of 4. [more inside]
I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US. [more inside]
Gingerbread baking: I hope to make some gingerbread today. Yum. However, all of the recipes I've come across tell me to bake it in a square pan. But I really want to bake it in some bread pans - for a nice little loaf of gingerbread. [more inside]
Does anyone cook with Sumac Molasses? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
What can I cook my very old fashioned, CHF widowed dad? [more inside]
What savory, no-oven dishes do you recommend for raisins? I have a lot of raisins, but I do not like them in sweet things (baked in bread, ugh!) and do not have an oven. They do make a great accent flavor in savory dishes. The raisins in question are golden, but I am Prime Minister of Substitution so it's rather academic what the recipe asks for.
I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
What should we make for Christmas Dinner and possibly establish as a new family tradition? [more inside]
I really enjoy eating sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
My boyfriend and I constantly fight about cooking. Are we both being too inflexible? [more inside]
Pork-filter: Help me rescue my 'pulled pork' before it's too late! [more inside]
I occupy a large, remote office that is rarely visited by anyone with authority. It just occurred to me that I could actually cook my lunch in my office each day. What are some tips for stealthily cooking at work? [more inside]
Planning a surprise anniversary trip to NYC: Questions about neighborhoods (romantic walkabout?), hotels (romantic ambiance), and recreational cooking (don't burn me, bro!). [more inside]
I think my diet is affecting my mood. What should I cook to perk up my mood? [more inside]
[AuJusFilter]I am attempting to roast a prime rib for the first time at home, and the recipe included a from-scratch jus recipe that includes "meaty beef bones," then goes on to specify marrow or knuckle bones. Unfortunately, the only butcher in town is closed on Saturdays, and my only recourse is frozen beef soup bones from the grocery store. Close enough?
11th hour baking question: Can i Substitute gelatin for cornstarch? [more inside]
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right? [more inside]
Veggie (And Fruit) Eating Painlessly: It's not that I don't like them, but can you make them less of a pain to cook and more cost effective? [more inside]
What size dutch oven should I buy? [more inside]
I purchased a 14-inch Cuisinart open skillet and can't find a good lid for it. I measured the (radius?) and it's actually more like 14 1/8". [more inside]
Can you recommend a reputable online store from which I can purchase a quality north African tagine? (For cooking in, not serving) Must ship to Australia at a rate that's not a multiple of the cost of the tagine itself. [more inside]
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
Foodie living in a village. Help me cook from scratch. [more inside]
What is the the matte black thing the chef is using as cutting surface in this video and where could I get one? [more inside]
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free. I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread. Any Ideas? [more inside]
I am throwing a crab boil! Wait…how do I throw a crab boil? [more inside]
So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered? [more inside]
My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
Are there any cheeses which are worthwhile to make myself? [more inside]
I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this? [more inside]
Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster. [more inside]
Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
Please share your "dark and stormy" recipe with me! [more inside]
Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
Where can I find doubanjiang (豆瓣酱) for purchase in or near northern VA? [more inside]
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me! [more inside]
So, I need to do some vegan cooking, but there are extra limitations. Help me come up with some ideas for a fun Thanksgiving [more inside]
What's up with the plastic strings on my roast? [more inside]
Trying to find an old cooking show but cannot remember the title. I believe it was on PBS. It was a very straightforward program. We would see a different chef/kitchen for each recipe, usually different restaurants around the USA. It was "hosted" only in voice by a woman with a strong Southern Accent. [more inside]
Cooking barramundi- your retrospective help please? [more inside]
I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
Help me win the office cooking contest! I need a main dish recipe that will knock their socks off. [more inside]
I need extremely basic help with meal planning and grocery shopping. I don't even know where to start. I have a psychological block against cooking to the point where actually I'll forgo eating if it's going to be more difficult than microwaving something. [more inside]