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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

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

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

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

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

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

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

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

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

Help me actually achieve a good chicken stock

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]
posted by Carillon on Mar 14, 2014 - 38 answers

Armageddon tired of messy kitchens

What are your tips and tricks for keeping your kitchen clean while preparing and cooking? [more inside]
posted by Kerasia on Mar 3, 2014 - 23 answers

Help Me Jazz up baked chicken breasts!

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]
posted by nickhb on Feb 2, 2014 - 26 answers

What kind of (kitchen) pot is this?

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]
posted by inmediasres on Feb 2, 2014 - 15 answers

Do I need a range hood?

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?
posted by fivesavagepalms on Jan 26, 2014 - 28 answers

Which slow cooker should I get?

Are there any set and forget slow cookers 4 quarts and under? [more inside]
posted by pakoothefakoo on Jan 8, 2014 - 14 answers

Advanced Home Cooks--What's on Your Wishlist? (Assuming You Were Good!)

Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
posted by Admiral Haddock on Nov 25, 2013 - 53 answers

I need to share this space somehow...

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]
posted by ActionPopulated on Nov 16, 2013 - 14 answers

Is there a multitasking kitchen appliance that actually works?

I have extremely limited kitchen space but consider both a food processor and a blender to be essential pieces of equipment, especially around holiday food prep time. I currently have a Cuisinart food processor I'm not unhappy with and a crappy compact blender that can barely handle making salad dressing, let alone crushing ice. I'd like to replace both with an all-in-one device, ideally a powerful base that I can put either a blender jar or food processing bowl on. But I'm wary of all-in-one devices because they tend to be not very good at any of the things they do. Are there any blender/food processor combos that are actually good at both? [more inside]
posted by rhiannonstone on Nov 5, 2013 - 16 answers

Do people MacGyver Alton's cooking contraptions

I've been watching a number of old Good Eat's shows and one thing that's really struck me is how over-the-top some of the contraptions he designs seem to be. Some almost bordering on the point of unnecessarily complicated. Are these truly something that people replicate? [more inside]
posted by Carillon on Sep 18, 2013 - 14 answers

Vegetable soup without immersion blender?

I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
posted by flibbertigibbet on Sep 16, 2013 - 14 answers

Setting the kitchen on fire: best practices.

A while ago I asked a question about stovetop grills. We didn't get one, but now we're considering an electric grill, which is what we had before and are comfortable with. Does anyone have a good recommendation for an countertop electric grill in the $25-75 range, preferably available on Amazon Prime? Are there any reasons why a stovetop would be Objectively Better than an electric (or vice-versa)?
posted by griphus on Apr 22, 2013 - 5 answers

So how do I clean my egg beater?

I just want to know if anybody has a tip about keeping my hand-cranked rotary egg beater clean. [more inside]
posted by cellura p on Apr 4, 2013 - 12 answers

Cooking for Passover

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.
posted by jasondigitized on Mar 29, 2013 - 11 answers

I need a new toaster oven. And a clever title.

Toaster oven needed. [more inside]
posted by BitterOldPunk on Mar 12, 2013 - 15 answers

Light beer recipes: it's like a kitchen on a dock... cooking (with) near water.

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]
posted by 1f2frfbf on Jan 4, 2013 - 31 answers

Brunch: My Favorite Team Sport

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]
posted by jph on Dec 11, 2012 - 19 answers

Practical yet Attractive Uses for narrow-necked glass bottles?

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?
posted by The Whelk on Dec 5, 2012 - 28 answers

The Door is Ajar

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]
posted by Mad_Carew on Nov 20, 2012 - 26 answers

How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue?

How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
posted by archagon on Nov 12, 2012 - 10 answers

Family cooking

Looking for ideas to get my kid involved in the kitchen -- prepping, cooking, clean-up! [more inside]
posted by amanda on Sep 10, 2012 - 26 answers

Real cooking, please!

Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
posted by underthehat on Jun 6, 2012 - 10 answers

Who wants pancakes?

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]
posted by bondcliff on Jun 4, 2012 - 13 answers

Chicken Chunks At Home?

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]
posted by The Whelk on May 28, 2012 - 7 answers

I'm looking for recipes that are basically the hardcore level of food.

I'm looking for recipes that take, literally, days to make and are incredibly labor intensive. [more inside]
posted by rileyray3000 on May 8, 2012 - 34 answers

brand of bowl?

What brand of bowl is Steve Spangler using here?, the clear plastic one not the metal one Thanks!
posted by wheelieman on Apr 25, 2012 - 1 answer

What books discuss taste like a pro chef would?

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]
posted by Bardolph on Feb 28, 2012 - 11 answers

my schnoz can't take it anymore.

How do I cancel out really pungent odors left behind by someone's cooking? [more inside]
posted by iLoveTheRain on Feb 18, 2012 - 13 answers

Food Processors: Heaven or Hell?

Help restore harmony to our home. Do we need a food processor? Do we want a food processor? (more inside) [more inside]
posted by kestralwing on Nov 27, 2011 - 55 answers

Working backwards from the tools...

What should I cook with all these kitchen tools? [more inside]
posted by Buffaload on Nov 22, 2011 - 15 answers

What's a durable way to label Ikea Slom and Ihärdig jars?

What's a durable way to label Ikea Slom and Ihärdig jars? [more inside]
posted by neushoorn on Nov 8, 2011 - 15 answers

Can you make a warped cast-iron skillet perfectly flat again?

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?
posted by fivesavagepalms on Oct 20, 2011 - 8 answers

Will this work for a kitchen torch?

Is there any reason I couldn't use this as a kitchen torch? I just got a sous vide setup and need a kitchen torch. From my research, it seems like that one would work. Am I missing anything?
posted by long haired child on Oct 12, 2011 - 11 answers

How to cook for one, when living with many

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]
posted by Busoni on Oct 1, 2011 - 10 answers

What are the most useful tools in an Asian kitchen?

What kitchen tools are necessary for a home cook in a western country looking to try their hand at creating dishes traditionally found in east and southeast Asia? [more inside]
posted by nathaole on Sep 29, 2011 - 16 answers

It's cute but it doesn't cook.

I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops? [more inside]
posted by lunasol on Sep 26, 2011 - 27 answers

Looking for super simple recipes for the crockpot

I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
posted by reenum on Aug 17, 2011 - 20 answers

What do I do with all this red sauce?

I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
posted by honeydew on Jun 5, 2011 - 28 answers

Because a decent meal ain't gonna cook itself, apparently.

Help me learn to love cooking in my tiny kitchen! [more inside]
posted by Serene Empress Dork on Jun 1, 2011 - 31 answers

Thighs: so much better than breasts.

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]
posted by nosila on May 2, 2011 - 16 answers

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