I'm making a cocktail-sized version of these baked chicken meatballs
for a party tonight, and my meatball mixture is super mushy. (Which I now know is a feature of cooking with ground chicken...) I need help in figuring how to stiffen these things up! [more inside]
posted by hapax_legomenon
on Dec 16, 2013 -
What's the best wine to use to cook oxtails? According to the recipe
, I should"use a wine that [I'd] enjoy drinking." Ah, but I enjoy drinking a lot of different kinds of wine. I've googled and looked at previous AskMes, but all I really get are suggestions on what to pair with beefy dishes. Is that what I should be using to cook with, too?
posted by LynnDee
on Nov 17, 2013 -
The recipe says "2 cups dried cannellini beans, soaked overnight". Does it mean 2 cups of the beans after soaking, or before soaking? [more inside]
posted by under_petticoat_rule
on Nov 13, 2013 -
So the fiance (eee) and I are participating in a local food festival based around a particular brand of smoker. One of the recipes we'd like to try is detailed inside and I have a rough idea of how I'd like to present it but we need ideas for a sauce and/or slaw. [more inside]
posted by brilliantine
on Nov 5, 2013 -
Looking recently at home-cooked Japanese (and to some extent, Korean) meals, I notice again that they tend to be composed of several separate parts. I have trouble cooking multiple, separate pieces to a meal without creating exponential work for myself. I'm looking for videos demonstrating typical and/or efficient Japanese or Korean home cooking. Any language, with or without subtitles, is fine. [more inside]
posted by WasabiFlux
on Oct 24, 2013 -
I love soup but stink at making it from scratch. Hit me with your best recipes and tips for making soup! [more inside]
posted by fox problems
on Oct 14, 2013 -
There has got to be a better way to deal with winter squashes than the hacking/swearing/brute-force method I'm using right now. What is it? [more inside]
posted by Kitty Stardust
on Sep 13, 2013 -
I have a small bag full of mandarins (clementines to you yanks) that are kinda past their prime. They're not completely off (ie not mouldy) and also don't have that semi-dessicated dryness that some mandarins get. They taste more like orange juice that is a couple of days past its use-by date: slightly fermented. I do not like this taste and don't want to eat them raw, which is what I normally do with mandarins.
What can I do with them besides throw them away? I've never cooked with them before and also don't know what would work well to get rid of that slightly off taste. I don't have the equipment to turn them into mandarin marmalade even if I liked marmalade (which I don't) so I would appreciate non-jammy solutions.
posted by Athanassiel
on Sep 12, 2013 -
I would like to make worcestershire sauce in my kitchen. I have an extensive spice cabinet and I can get my hands on anything and everything else necessary. I'm willing to toast, mince, simmer, ferment, and strain for as long as it takes. [more inside]
posted by mgar
on Aug 26, 2013 -
I'm looking for a side to go with spicy sausages. My imagined dish must be relatively inexpensive (I am a bit short at the moment) and easy to prepare (cooking is not my strong suit). Should serve two (leftovers are fine), and contain no fruit or fish. What's the first thing that pops into your head?
posted by Gin and Comics
on Aug 8, 2013 -
I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
posted by never.was.and.never.will.be.
on Aug 3, 2013 -
Two of my close friends are allergic to onions and garlic, and I'm running out of ideas for food to make when they come over! Please help me think of some new dishes to try. [more inside]
posted by skycrashesdown
on Jul 26, 2013 -
I have been racking my brain all week trying to figure out a main dish to bring to a Presbyterian covered dish dinner I have to go to this Sunday. Normally this would not require this much brainpower but of course, it has a theme: international. The other challenge-we are on a pretty tight budget at the moment. I need something edible, inexpensive, and with at least a tepid nod of the head to the theme. [more inside]
posted by St. Alia of the Bunnies
on Jul 26, 2013 -
How does one do food shopping and eat healthily on a very constrained budget in Manhattan?
I'm looking for resources: specific stores that have 'dented' food items, websites for good local deals, etc. [more inside]
posted by raspberry jam and clothes iron
on Jun 28, 2013 -
I have an immersion circulator. Confit is delicious. What's the best reference for making lots of interesting confits? [more inside]
posted by bfranklin
on Jun 26, 2013 -
I'm going into my senior year college and have relied on a fraternity meal plan and eating out often. What should I be buying at the grocery store regularly, and what are some quick and healthy meals to make regularly? [more inside]
posted by seandq
on Jun 17, 2013 -
I get organic produce from either a local Whole Foods or farmer's market, and some items (especially lettuces) come with a fair share of bugs. I totally prefer this to ingesting a bunch of pesticides, but I would like to minimize my bug contact/ingestion as much as possible. Specific questions within. [more inside]
posted by annekate
on Jun 5, 2013 -
We grilled boneless pork chops on the propane grill w/a bit of bbq sauce last night.
Is there a way to cook it further to make it more tender? [more inside]
posted by Librarygeek
on May 16, 2013 -
My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to Brooklyn Kitchen
, with diverse classes with a foodie, hip bent is what I'm looking for. [more inside]
posted by sweetkid
on Apr 18, 2013 -
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 -
I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
posted by snakeling
on Apr 4, 2013 -
My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue.
Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
posted by mikurski
on Apr 3, 2013 -
Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything.
And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
posted by DeWalt_Russ
on Mar 29, 2013 -
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup
on Mar 26, 2013 -
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with.
Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl
on Mar 23, 2013 -
How can I keep hamburgers and hotdogs warm after grilling and how can I melt cheese on burgers that are kept warm but not hot? [more inside]
posted by Fairchild
on Mar 23, 2013 -
Just scored the use of a mandoline slicer for the next week, and I'm totally excited but don't know where to start. Can you good people hook me up with your best mandoline-using recipes? Potatoes! Carrots! Turnips! I'll slice 'em all! [more inside]
posted by redsparkler
on Mar 21, 2013 -
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook
, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
posted by rhiannonstone
on Mar 16, 2013 -
I'm currently omnivorous, but have recently enjoyed some vegan meals. I'd like to learn to cook vegan, but have no idea how to build a vegan pantry. [more inside]
posted by magstheaxe
on Mar 5, 2013 -
I just made this recipe.
It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
posted by codacorolla
on Mar 3, 2013 -
I like to put cubed beef and chunked potatoes, onions and carrots in the crock pot and end up with dinner. I've tried lots of variations on liquid: water, broth, wine, coffee, beer. They all end up tasting meh, although the meat and veggies are usually delish. I'm tired of experimenting -- what do you use? One thing: I'm not going to dredge the meat in anything and sear. If I were up for that it wouldn't be a crock pot dinner. We have no food limitations except No Cilantro.
posted by kestralwing
on Feb 19, 2013 -
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout. [more inside]
posted by ThaBombShelterSmith
on Feb 8, 2013 -
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
I am considering moving to Asheville and hear a lot about how hard it is to make a living there and how over saturated it is already with entrepreneurs. I am in my mid 50's and have been a successful private chef who is now teaching cooking in various small schools and in private homes. I am not thrilled with the northeast weather and thought of Asheville as a relocation spot. Having just visited there it seemed there is a lot of food buzz going on- I know it's a "foodie" town and think I might be able to succeed there.
I am concerned about the rising cost of buying a house in the area and that I could find enough work there. Any input?
posted by privatechef
on Feb 6, 2013 -
I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time. [more inside]
posted by Megami
on Feb 1, 2013 -
I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside. [more inside]
posted by jarekr
on Jan 27, 2013 -
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar
on Jan 23, 2013 -
Teach me how to make Cancoillotte
cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
posted by jepler
on Jan 22, 2013 -
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred.
posted by matt_od
on Jan 22, 2013 -
I made some delicious slow-cooker pulled pork using this chow.com recipe
. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
I need some fast, easy, healthy meals that I can make while traveling. Difficulty level - ingredients often limited and I'm sick of sandwiches. Extra points for vegetarian. [more inside]
posted by Paper rabies
on Jan 17, 2013 -