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]
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]
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]
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]
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]
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]
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]
How do you clean your grody tiled bathroom floors -- without causing more mess to clean up now or later? [more inside]
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]
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]
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]
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]
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]
Looking for an industrialish-type fixture to replace the brass boob in my ceiling and the snowglobe stuck above my sink. [more inside]
How often do you replace kitchen sponges? [more inside]
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]
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]
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]
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]
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]
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.
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]
(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]
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!)
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]
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]
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]
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]
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]
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]
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]
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]
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]
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!
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]
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]
Does anyone have firsthand experience with kitchen cabinet refacing? [more inside]
I bought this Salt & Pepper set
at Bed Bath & Beyond a while back. I love the metal holder they come in. I run a hot sauce company and all my bottles are 5oz woozies, and they fit perfectly into these holders. Very snug and just look great. I have looked all over the place to find them where i can buy them wholesale and in bulk. The company that makes this product has a website that hasn't been updated in ages and emails do not get returned. Plus they are based out of Italy, so that is an issue as well. I have seen similar type products with square openings, or opening that are a little too big, but none that are as perfect as this one......Any suggestions on where to look? Primary need are circular opening that will hold a 5oz. woozie bottle. Much thanks!?
What is the vintage kitchen device in the corner in this picture
? It looks like a chrome football standing on three thin columns, with a spigot at the bottom. It appears to come apart into separate compartments, like a coffee maker. It says "Jet" near the spigot. I assume it is either a basket coffee maker or a percolator, but it doesn't appear to have an electric plug like I would expect for a stand percolator. I am unable to locate any information about this device on the internet. Is it possible to find one of my very own? [more inside]
I'm looking for some art-world advice and/or a gimmick for selling beautiful handmade spoons at extremely high prices. [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]
What are your tips and tricks for keeping your kitchen clean while preparing and cooking? [more inside]
My new place has original 1960's Geneva metal kitchen cabinets (and cook top and wall oven!) in mustard. I have found a lot of information on how to sell or repaint metal cabinets but nothing helpful on maintaining them. There are some scans of original instructions, which say to NOT use detergent and to use a special metal cabinet cleanser but do not say exactly what that cleanser is.
Does anyone have any tips?
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]
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?
I want a kitchen timer (for use in "personal productivity", not the kitchen), but I hate the ticking sound that most of them make. I want to be able to set it by physically turning something. I definitely do not want to have to press any buttons. Where can I find such a thing?
I have a very well-constructed downdraft duct that is a few inches too tall. My normal efforts to try to cut it down or remove a piece have been unsuccessful. The downdraft range I bought doesn't line up with the duct and is about two inches too tall. Is there some way I can get the two to play nice? [more inside]
There is a great spot in my small kitchen next to my refrigerator for a dishwasher. I would like to avoid one of those portable ones with wheels that you have to roll out and hook up to the sink. What are my options? [more inside]
My husband and I moved into an RV last summer and sold or gave away 80% of our belongings. I am looking for ways to make the most of our space for the 20% we kept. It's not that we're out of room, but I feel like I am not doing this in an optimal fashion. [more inside]