What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
I'd like to explore leasing time in a "co-op" or shared commercial kitchen to start a small food business, making seasonal preserves and similar items in Washington State. Are there recommended blogs or books that discuss this from the business and planning ends, as far as what to look for, and well as how to deal with legal issues with bringing equipment and ingredients to and from such a facility (like fresh fruit, sugar, etc.). Do people store ingredients off-site, that sort of thing. (I'm mainly looking for non-state-official guides and written materials that deal with this subject from the producer end, just to focus questions away from the business itself or to Google search results to WA guidelines. Thanks!)
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]
Are there any set and forget slow cookers 4 quarts and under? [more inside]
We are planning our wedding for mid July of this year and we want to cook most of the food for it in the week or so leading up to our wedding. We are looking for two things: a kitchen (or kitchens?) to cook the food, and a fridge/freezer (fridges/freezers?) to store the stuff. How can we do this? [more inside]
Help me app-ify the way that I plan for meals for extreme streamlining given a series of food restrictions. [more inside]
I like my housemates but hate sharing the kitchen with them. This is not good for housemate relationships. I can't move out. What can I do to mitigate things in the mean time? [more inside]
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 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? [more inside]
Looking for kitchen scale recommendations. [more inside]
Is there a good way for my family to keep inventories of our refrigerator and freezers? [more inside]
If I were a chopstick connoisseur, which chopsticks would I have?
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours? [more inside]
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery
, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
I'm looking for recipes that take, literally, days to make and are incredibly labor intensive. [more inside]
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine. [more inside]
I have an older cat who has become a total bastard when it comes to the kitchen. He is constantly on the counter. I run him off and when I leave the kitchen he is back up on the counter almost immediately. He'll eat meat cooking in a frickin' frying pan. Any solutions other than constantly squirting him with water or putting him in a crate while cooking? Closing off the kitchen is not an option.
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit convexly rounded on the outside, so some of it gets hotter than the rest; the other is concave on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops.
Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
People who live with others but cook for yourself: What do you cook? How do you cook it? Requesting recipes and tips, please. [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas. [more inside]
How do I best store my food so it neither goes bad nor attracts fruit flies? [more inside]
Is it okay to wash your hands in the kitchen sink? [more inside]
I need ideas for vegetarian, quintessentially American fare that can be prepped in a very rudimentary kitchen. [more inside]
Why are Chinese spoons shaped like that? [more inside]
Any other shows like the late, great Great Chefs? [more inside]
What are your favorite cooking/kitchen/food-related shops in Chicago, Milwaukee and Madison? [more inside]
How do I keep my food gluten-free when sharing a kitchen and eating space with a gluten lover? [more inside]
What sort of income levels do prepared-food stallholders at Farmers' Markets in the UK typically earn? [more inside]
Can you help my household kick the plastic habit? [more inside]
Please help me find the perfect oatmeal container. [more inside]
Why are things suddenly starting to go bad/sour/rotten in my fridge much sooner than they used to? [more inside]
I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
, useful or just another overpriced kitchen gadget? [more inside]
My roommate brought some bugs along with her when she moved in. How do we get rid of them and protect the food? [more inside]
Good all-season low-temperature breads or tips? [more inside]
Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
Help me have a well-managed pantry. [more inside]
CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
How do I make decent egg noodles? [more inside]
I bit the bullet and bought
a Mr. Bento
lunch box and it is awesome. Now what? [more inside]
The first of many food career related questions I'll be asking: What's the protocol for a young, unproven would-be to find himself a stage? [more inside]
Which cook-top should I buy: the more powerful one with a sketchy repair history or the wimpier one with a nearly spotless repair history? [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]
Londonfilter: Just landed with a chef's knife and need to locate goods. [more inside]
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
I burned out my roommate's electric food chopper by trying cheese, so I need to get her a new one. Can you recommend a fairly priced model that won't go all stinky and smoky when I stuff it full of Wisconsin's best?
I hate box graters. [MI] [more inside]
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.