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559 posts tagged with kitchen.
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How do I clean melted shrinky dinks off my toaster oven?

Shrinky Dinks were placed in our toaster oven without being on a tray, and the plastic melted onto the oven's heating element. How do I get the toaster oven clean? [more inside]
posted by werty on Dec 7, 2014 - 12 answers

Mid century modern dish identification

Tineye has failed me!!! Help me identify the maker of this dish. [more inside]
posted by Sophie1 on Dec 3, 2014 - 7 answers

Sarasota downtown or "nice walks" lodging with kitchen-type facilities?

Sarasota Where-To-Stay: We want to stay in Sarasota, Florida, USA, Dec. 27-30 to visit with my dude's parents. Can anybody recommend a nice place to stay with kitchenette-type facilities (i.e., at least refrigerator/microwave - or maybe a friendly BNB) with _somewhere_ nice to walk, i.e., not located on a high-traffic road with nothing nearby but uninteresting industrial stuff, nail salons, or chain stores? I'm working with a travel agent, and have looked around a bit myself, so this is a long shot. [more inside]
posted by amtho on Dec 1, 2014 - 3 answers

Kohler Elate faucet cartridge replacement help

My kitchen sink, a Kohler Elate is leaking from the handle. [more inside]
posted by ChrisHartley on Nov 6, 2014 - 11 answers

When does the plumber stop plumbing

I did a kitchen remodel and the only person I wanted to use was my plumber rather than the contractors because my plumber knows my house and situation pretty well. [more inside]
posted by silsurf on Nov 5, 2014 - 13 answers

What are your best kitchen organization hacks?

What are your best hacks for repurposing items or using them in an unusual way to help organize your kitchen? [more inside]
posted by reenum on Nov 2, 2014 - 51 answers

How to cook without condensation?

Condensation pours down walls if I try and cook stews, risottos or even boil pasta in my small kitchen even with the (tiny) window and/or extractor fan on maximum. Can't get cooker hood vented to outside. How can I adapt my cooking to keep condensation to a minimum?
posted by janecr on Oct 29, 2014 - 11 answers

Should my kitchen sink be generating heat when it's turned off?

This morning when I went to use the kitchen sink, the floor around the sink was warm to the touch. I opened the cabinet under the sink and the air inside it was hot, and the bottles of household cleaners I store beneath the sink had condensation bubbles on the insides. The surrounding cabinets are warm too. This is is not normal. Before I email my landlord, is there any non-negative reason this could be happening? [more inside]
posted by rogerrogerwhatsyourrvectorvicto on Oct 28, 2014 - 18 answers

I'm cooking! (With a catch.)

Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
posted by schooley on Oct 22, 2014 - 26 answers

BEST. TUPPERWARE. EVAR.

I need to know about the most badass tupperware-type stuff. Right now we have a mixed "collection" of mason jars, to-go containers, Talenti gelato jars, and the occasional thing that's actually meant for the job, but who knows where the hell the lid for it is. [more inside]
posted by spikeleemajortomdickandharryconnickjrmints on Oct 21, 2014 - 39 answers

Hindsight is 20/20

Please help me deal with the aftermath of a disastrous remodeling job. [more inside]
posted by bendy on Oct 18, 2014 - 9 answers

What's the difference between an exhaust hood and an exhaust fan?

Ikea sells "exhaust hoods" like this Luftig for $379, and it sells "exhaust fans" like this Luftig for $99. How are they different that's worth $280? It can't be just the extra stainless steel and faux industrial style since this Eventuell which mounts under a cabinet sells for $499. [more inside]
posted by RandlePatrickMcMurphy on Oct 4, 2014 - 8 answers

He who controls the spice rack, controls the dinner table!

I need a wall-mounted spice rack that comes with refillable bottles and holds more than twelve bottles at a time. For some reason, the prices skyrocket 50+% above 12 bottles. Anyone have any good spice racks that fit those requirements or some search terms I can use? This is proving to be more difficult than I thought.
posted by griphus on Oct 1, 2014 - 22 answers

Designing our (little) kitchen

After months of drawing and re-drawing, we have draft floor plans! Now we need more eyes on the kitchen layout. Looking especially for specific suggestions. [more inside]
posted by sibilatorix on Sep 18, 2014 - 20 answers

Steam oven basics? Recipes?

My house has a steam oven, something that I had never heard of until, er, I bought my house. So far, I've steamed some unadventurous vegetables and reheated a slice of ham. I have no idea what else I'm supposed to be doing with it. Any tips from the field? [more inside]
posted by Admiral Haddock on Sep 18, 2014 - 18 answers

Looking to buy a fridge to fit a small kitchen. Suggestions?

Our previous fridge was on the small side, but certainly not compact; still, even after taking a look at many well-reviewed models, I haven't been able to find any that would fit our kitchen. Could you help us find a moderately respectable smaller-ish fridge? Kitchen space dimensions/etc. inside. [more inside]
posted by CottonCandyCapers on Sep 16, 2014 - 16 answers

Are all restaruant kitchens hot and steamy?

I am thinking about working in a restaurant kitchen. My only experience so far is with pizza places, which have hot pizza ovens and therefore get pretty durn hot on a hot day, or when more than one oven is turned on. The last place I worked had perfectly good air conditioning, but it became completely ineffective under the aforementioned circumstances. [more inside]
posted by serena15221 on Aug 24, 2014 - 44 answers

Yeah but that TrueCoat...

We're going to be buying a refrigerator, a gas stove, an above-range microwave and a dishwasher shortly. All mid-range. What are some good, not-obviously things to note? [more inside]
posted by griphus on Aug 22, 2014 - 23 answers

NYC plumbing cost. Recommendation for queens/north brooklyn plumbers?

We're doing a pre-war renovation in Jackson Heights, Queens, NYC where our co-op requires we have a plumber replace the branch piping, new valves and shower pan for both the bathroom and the branch piping/valves in the kitchen. Questions: i) Is the below cost estimate reasonable. ii) Any recommendations of pre-war savvy licensed/insured plumbers in Queens or North Brooklyn? [more inside]
posted by lalochezia on Aug 22, 2014 - 0 answers

Inducing Lactation Is Not An Option.

Problem: every time I buy a quart of milk, it spoils before I can use more than a few tablespoons. Goal: be able to drink coffee at home on the weekends without wasting a gallon of milk a month. Solution: ????? [more inside]
posted by Sara C. on Aug 21, 2014 - 58 answers

Bathrooms are gross. Cleaning shouldn't be worse.

How do you clean your grody tiled bathroom floors -- without causing more mess to clean up now or later? [more inside]
posted by Madamina on Aug 21, 2014 - 30 answers

Best food processor for peanut butter, and other uses.

Tell me about your food processor, especially if you use it to make peanut butter. Our food processor's bowl is cracked, and rather than replacing the bowl, we're thinking of upgrading. Consumer Reports recomments a Cuisinart ($180-$300) or Breville ($400), but the high end of that price range seems too steep for us, considering how much we use the thing. That said, we're willing to pay around $200 for a good machine. I'm interested in your recommendations. [more inside]
posted by BrashTech on Aug 21, 2014 - 16 answers

Why does my rice cooker's power cable have 2 different amp ratings?

I need to replace the power cable for my rice cooker. The kitchen area of my apt is pretty small, and the cable was stupidly close to the stove and I burned a hole through the insulation. On the end of the cable that connects to the mains, it says 16a 250v while the end that plugs into the cooker says 10a 250v. The appliance itself is labeled as 10a 250v. [more inside]
posted by pugg on Aug 21, 2014 - 9 answers

No one eats for free.

We host a lot of younger people who invite themselves over for dinner and then do not help clean up. I'm not mad or anything, but I am going to start politely asking them to help with dishes. I'd also like to commission a sign that says something along the lines of, "Guests are loved and welcome, and clean dishes are very appreciated." I need ideas. [more inside]
posted by zoomorphic on Aug 4, 2014 - 49 answers

Fixing or Replacing Kitchen Faucets

DH and I moved into our new house to discover the kitchen and bar faucets could use some maintenance, if possible, or to be replaced. We're having a hard time finding a manual and parts for the faucets, and so may need to replace. Either way, can you help? [more inside]
posted by 5845(f)(1)(D) on Jul 30, 2014 - 10 answers

Bipolar Oven

My oven is bipolar: when I follow the instructions for frozen pizza, it's done in about 66% of the time, i.e. instructions say 18min, it's done in 12, usually less - 18min would burn it to a crisp. Thicker things, like pork roasts or heating a pre-cooked ham, are barely tepid in the center at the time in their instructions, i.e. instructions say 45min, takes over an hour to get to the recommended temperature. The oven is a generic, in-every-apartment-I've-ever-had kind of stove. What's it's problem? [more inside]
posted by AzraelBrown on Jul 28, 2014 - 17 answers

Help me replace my gross kitchen lights.

Looking for an industrialish-type fixture to replace the brass boob in my ceiling and the snowglobe stuck above my sink. [more inside]
posted by the artless dodger on Jul 22, 2014 - 5 answers

How often do you replace kitchen sponges?

How often do you replace kitchen sponges? [more inside]
posted by JDHarper on Jul 6, 2014 - 43 answers

If this is Armour bacon I'm going to the Food Network!

We're closing on a house that has a very nice and spacious kitchen. What are we missing to make it Chris Kimball approved? [more inside]
posted by playertobenamedlater on Jul 3, 2014 - 28 answers

Best way to fill in missing floor tiles?

When our staircase was remodeled several years ago, it left an area with no tile at the base of the new stairs (old stairs were curved, new ones are not.) It's been 6.5 years of stubbed toes and general unsightliness, and I need suggestions on what to do with this area. [more inside]
posted by pyjammy on Jun 23, 2014 - 18 answers

What cooking chemistry should I know?

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]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

Ideas for a kitchen remodel?

Hello MeFites, I'd like to redo my kitchen but I'm not sure what it is I want. Help me figure it out! [more inside]
posted by aeighty on Jun 20, 2014 - 14 answers

How to clean house like the professionals.

Between bad timing and desperation I hired a professional housekeeper to clean before family arrived for the holidays last year. She left the place looking better than when I first moved in. How can I do this on my own? [more inside]
posted by adapt on Jun 15, 2014 - 30 answers

Perfect Pork Chops?

I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
posted by The Whelk on Jun 8, 2014 - 31 answers

Tips and tricks for the noob cake-baker

What are some tips for an adequate baker trying to get into cakes and more advanced things? I made my first ever cake last night (cake, filling, and buttercream icing) and it came out fine, but was a little nerve-wracking because the batter took nearly twice as long as the recipe said to bake. Then I realized I didn't have a wire pan to cool it with, nor a "cake plate" so it would look nice for presentation, nor a means of covering it without messing it up. What other pitfalls can I expect in preparing, timing, or equipment? What are the vital tools and supplies for my new hobby? [more inside]
posted by DoubleLune on Jun 5, 2014 - 39 answers

Help me identify this faucet!

(Asking for my mom) Recently, our faucet started spraying from where it connects to the point where it swivels. We'd like to buy just a new faucet, rather than a whole new assembly. However, we need some help identifying the model number of the faucet. [more inside]
posted by smangosbubbles on May 27, 2014 - 11 answers

Renting time in a commercial kitchen, issues, gotchas, etc.

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!)
posted by Blazecock Pileon on May 26, 2014 - 2 answers

Help me organize my kitchen like a pro

The other day, I was at a restaurant where the chef cooks the food directly in front of customers. I realized that by watching her, I was able to observe certain things that I don't normally glean from recipes and cooking videos. I could see not only the techniques she used to cook the food, but also how she organized herself to make the process so efficient. This got me thinking of how I can organize my cooking for maximal efficiency, especially when preparing food for groups: [more inside]
posted by ElEmigrante on May 25, 2014 - 10 answers

How can I put a steakhouse in my kitchen?

I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
posted by LongDrive on May 14, 2014 - 10 answers

Cabinets: Wood or painted in a tiny kitchen?

I need some help planning the kitchen remodel in my 1925 bungalow. Trying to keep the budget in the $10000 to 15000 range. I am fortunate that underneath the very worn vinyl floors is maple hardwood that is original to the house. The plan is to hopefully restore that. But do I keep the cabinets in their (rather dated) oak state or should I paint the cabinets? [more inside]
posted by weathergal on May 5, 2014 - 20 answers

How can I bake or make bread without using my oven during the summer?

Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
posted by Room 641-A on May 2, 2014 - 24 answers

If I had a hammer ... I'd still want to buy this at a store

I need a product exactly like this slim rolling pantry shelf, to hold canned goods and spices in the small space next to my refrigerator. Difficulty level: No hammer. [more inside]
posted by cyndigo on Apr 24, 2014 - 10 answers

Help me size and place cabinet pulls on my IKEA Adel cabinets!

My most pressing question: Do I need 8-inch pulls for the larger, 36-inch drawers? 7 inch? 12 inch? What fits that size best? What about the 30 & 24-inch drawers? Can I just grab one size and buy 40 of them and they'll all look good? [more inside]
posted by mdiskin on Apr 22, 2014 - 4 answers

An awesome modern range cooker?

Looking for a new range cooker for our dream kitchen. I like Rangemasters, my wife likes FANTASTICALLY expensive Falcon ranges. Are they really that different? They're both made by Aga aren't they? [more inside]
posted by generichuman on Apr 22, 2014 - 11 answers

Appliances turning on spontaneously: When? Why? How? How often?!

Here and there, around the web and (much less) in person, I've heard of small appliances spontaneously turning themselves on. Googling has turned up some product recall notices and grisly photos of burns, but I'm more interested in personal experiences--have you ever experienced a small appliance spontaneously turning on? What happened? Was there loss of property/limb/life involved? [more inside]
posted by magdalemon on Apr 17, 2014 - 24 answers

Hot water pressure is low, only in kitchen

The hot water pressure in my kitchen faucet is suddenly reduced. It remains fine in the rest of the house. What should I check? [more inside]
posted by OrangeDisk on Apr 14, 2014 - 6 answers

help us replace boxed rice with rice cooker recipes

Hi, me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex? Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker? we are both good in the kitchen, so complexity or make-in-advance are all ok for us! thanks for helping!
posted by chasles on Apr 11, 2014 - 18 answers

Boom boom boom boom! I want you in my kitchen!

I'm moving into a charming old studio apartment in 2 months. I don't know where to put my bed or keep my bedroom separate from the 'everything else room.' [more inside]
posted by anonymous on Apr 5, 2014 - 22 answers

How do we contractor?

We are buying a house -yay! But the house needs renovation work done - eek! While we have previously owned a house, it was 10 years ago, in another state, and never had any major renovations. We are scheduled to close on April 30, so we are trying to figure out what kinds of professionals we need and how to find/hire them. [more inside]
posted by DiscourseMarker on Mar 30, 2014 - 15 answers

Kitchen cabinet refacing

Does anyone have firsthand experience with kitchen cabinet refacing? [more inside]
posted by Sublimity on Mar 26, 2014 - 11 answers

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