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]
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!
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]
It's time for another big grown-up milestone: new kitchen appliances. And I'm paralyzed by the thought of making the wrong decisions. [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]
I'm remodeling my kitchen and have had an island built that is 2-level. The main counter is granite and the second 'bar' level for people to hang out at on bar stools is as yet undefined. I'm looking for some advice about what kind of surface I can put on the second level. I'm very interested in wood and was thinking 'live edge'. It would be about 24" x 72". Is this something best purchased from a supplier or is it a moderately DIY project from a tree cut by a tree service? Difficult to maintain? Easy enough to find? Suppliers north of Boston? Thanks!
I rent an apartment with a water-damaged kitchen floor. The flooring has permanent stains on it that I want to hide. The landlord won't pay for the full-scale subfloor repair that would be necessary to renovate it nicely. I thought we could just paper it over with a new layer of vinyl flooring but a workman took one look at it and said he couldn't work with such a damaged floor, without a major renovation. I wonder what the best cheap way would be to just hide the stains and make the kitchen look civilized? [more inside]
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]
Help me app-ify the way that I plan for meals for extreme streamlining given a series of food restrictions. [more inside]
To be precise, I need to purchase a gift voucher (online) for a store selling kitchen utensils in Berkeley. Details inside. [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]
12 years ago I bought Mikasa stoneware dishes for our every day use. They held up really well for the first 10 years. But now they're breaking, chipping, and in need of replacement. But it seems stoneware is no longer available. I see a nice porcelain set by Mikasa. Is that good for everday use or am I looking at lower cost china? [more inside]
There is a handyman in my home right now who is in his 3rd hour of installing a new kitchen sink and faucet. Part of that time was devoted to running out to the hardware store to get the right parts to replace the water shut off valve, which apparently was stripped. That took about a half hour (which was reasonable given the distance). He told me originally that he thought the sink replacement would take about an hour, so minus the hardware store run, it's taken 2 and a half times longer than he estimated. Is the amount of time he's spent so far excessive? [more inside]
Our underhung kitchen sink detached itself from the countertop this afternoon - can I repair this myself? How? [more inside]
Does anyone make an undercounter refrigerator that's somewhere between a dorm fridge and a Sub-Zero bar fridge? [more inside]
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]
I've got mold in my skillet. Not a euphemism. [more inside]
My tiled kitchen floor seeps water about 2 feet from the sink when we run the faucet. Please help me think through possible questions for the plumber and keep me from freaking out that this will cost thousands of dollars to fix. [more inside]
Ugh, I left a load of dirty dishes in my dishwasher but forgot to run the cycle before a monthlong trip. Now it's full of mold and I'm not exactly sure if it's dangerous and how to clean it up (assuming I can still use the plates). [more inside]
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]
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]