463 posts tagged with resolved and cooking.
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What to do with a very hot, very thick pasta sauce?

Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
posted by lpcxa0 on Aug 18, 2016 - 20 answers

Alternative to Onions

I thought ferreting out hidden dairy in products was bad. Onions are worse. I know there are whole groups of foods and recipes I can do up sans onions but how can I fix my favorite foods without onions. [more inside]
posted by tilde on Aug 3, 2016 - 27 answers

simple cold dessert recipes for Japanese junior high school students

I'm teaching English in Japan. I help with English Club and the students (ages 12-15) have asked to cook something with my help. Unfortunately, I'm not very good at cooking. [more inside]
posted by automatic cabinet on Jul 4, 2016 - 17 answers

Will dry frying salt do anything?

This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
posted by lucidium on Jun 13, 2016 - 14 answers

shelf-stable DIY cooking kits?

I have been visiting older relatives in their late 80s still living on their own. They were once wonderful cooks and still enjoy good food but they are losing the ability to cook from scratch on a regular basis. What are some DIY cooking kits I can put together for them so they can still cook for themselves? [more inside]
posted by Sparkling Natural Mineral Water on May 24, 2016 - 24 answers

Easy prep-ahead recipes for camping

Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
posted by OrangeDisk on May 16, 2016 - 21 answers

Can I eat it? Maybe-okay-egg edition

I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
posted by Elly Vortex on May 10, 2016 - 18 answers

Help me make foods taste more garlicky.

I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
posted by FencingGal on Apr 24, 2016 - 31 answers

How do I cook a side of salmon in the oven?

DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
posted by dialMforMara on Apr 6, 2016 - 15 answers

How to get perfect rice in a rice cooker?

I recently bought a rice cooker, but having trouble getting fluffy, non-sticky rice. [more inside]
posted by cozenedindigo on Mar 27, 2016 - 28 answers

Recipe Suggestions for Dish that will travel/keep well?

We are traveling tomorrow night to my girlfriend's family relatives for Easter; although no dish has been assigned to us, I would like to prepare something to bring. Ideally this will be something that I can fully prepare and/or cook on Saturday and then re-heat or fully cook on Sunday before going to their house. The trip is only an hour away, but what type of dishes will travel and hold up well a day in advance? [more inside]
posted by andruwjones26 on Mar 25, 2016 - 14 answers

How do Canadian cooks measure?

How do Canadian home cooks measure in the kitchen and at the grocery store, with respect to metric vs. imperial units? [more inside]
posted by andrewesque on Mar 16, 2016 - 34 answers

Sorry Mum, I ruined your wedding present cookware...

Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
posted by HypotheticalWoman on Mar 5, 2016 - 10 answers

Help us not starve!

Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
posted by The Almighty Mommy Goddess on Feb 23, 2016 - 38 answers

mo brunch, fewer problems

What are your favorite brunch recipies? Any skill level or theme. No snowflakes! [more inside]
posted by St. Peepsburg on Jan 31, 2016 - 45 answers

healthy quick meals for the brokity-broke

There are loads of similar questions already out there in the ether but I'm asking again because I have some dietary snowflakes and I'm the world's worst cook... [more inside]
posted by thereemix on Jan 24, 2016 - 31 answers

Do I cook or do I freeze (a cut of meat)?

I have a 2+ lb. tri tip steak that's been marinating (soy, lemon, sugar, garlic) for 24 hours and I have to concede I can't consume it by tonight. Which will make for a less mushy and sad eating experience? Do I grill it today and freeze the cooked beef for later consumption? Or do I freeze it now, uncooked, still in the marinade, and then grill it later, thawed?
posted by Ink-stained wretch on Jan 22, 2016 - 7 answers

Too many bay leaves, man

I was good at remembering that we ran out of bay leaves. Unfortunately, I was also good at forgetting that I had already bought them. Is there a good way to use a lot of bay leaves? [more inside]
posted by grateful on Jan 14, 2016 - 18 answers

What to do with pepperoni oil?

I've got a quart of skimmed oil from pepperoni simmering in tomato sauce-what can I do with it? [more inside]
posted by JennyJupiter on Dec 31, 2015 - 10 answers

Cooking Substitutions: Pearled Sorghum

What can I substitute in place of pearled sorghum? [more inside]
posted by J. Wilson on Dec 31, 2015 - 7 answers

Fun, useful, unusual: pick 2?

My sister likes to cook, and I want to get her an interesting ingredient to experiment with for Christmas. However, she's taking a 2 month trip soon (Feb-April) and then moving cross-country, so whatever I get has to be easily transportable and can't go bad too soon. [more inside]
posted by The Notorious B.F.G. on Dec 5, 2015 - 24 answers

Cavitating Blender

How do I keep my blender from cavitating when making thicker things? [more inside]
posted by plinth on Dec 1, 2015 - 15 answers

Salty thinly sliced delicious-ness

Where do I buy country ham on the internet? What type of country ham am I looking for? I've been watching Mind of a Chef on Netflix, and they show this dry aged ham that hangs out in the open air, and then the chef slices it ever, so, thinly, yumm, and you don't need to cook it further. You just eat it with breakfast. (Kind of like prosciutto?) [more inside]
posted by ellerhodes on Nov 27, 2015 - 15 answers

Breakfast Sausage vs. Sausage

USA-based sausage question: What's the difference between sausage and breakfast sausage? Can I use breakfast sausage in stuffing for a turkey? [more inside]
posted by ghostbikes on Nov 22, 2015 - 17 answers

Should I Eat It: Holiday Edition

So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
posted by middleclasstool on Nov 20, 2015 - 31 answers

Fixing a crockpot meal.

I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
posted by codacorolla on Nov 18, 2015 - 12 answers

Calling all vegan cooks! What herbs and spices can't you live without?

A newly vegan friend's birthday is coming up, and I want to assemble a gift box of four to six jars of high-quality spices and herbs for her. So, vegan cooks of the green, what herbs, spices, and blends do you find indispensable? [more inside]
posted by Rosie M. Banks on Nov 12, 2015 - 31 answers

Fowl water

They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
posted by paperback version on Nov 10, 2015 - 18 answers

Making the best, fluffiest popcorn at home

I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
posted by rachaelfaith on Nov 5, 2015 - 39 answers

Efficient pie-making for a large crowd

I will be making individual pastries for 180 people. What tricks can I use to streamline the process, and what is the most efficient workflow? [more inside]
posted by lollusc on Nov 1, 2015 - 17 answers

Resurrect Soup!

My vegetable soup is bland - can it be resurrected with additional seasoning? [more inside]
posted by Dressed to Kill on Oct 22, 2015 - 28 answers

Where should I buy a chef's knife in Barcelona? Which knife?

I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
posted by Mngo on Oct 8, 2015 - 3 answers

Yes, we have fruited plains, but we have no bananas...

Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
posted by jenquat on Oct 8, 2015 - 22 answers

Vampires are not invited.

There are many, many varieties of garlic available at my local farmers’ market. I decided to throw a garlic-tasting party. The general idea is to pick the best-tasting garlic variety(ies) to plant in my back yard this fall. I need your ideas on what to cook. [more inside]
posted by Dotty on Sep 30, 2015 - 18 answers

Spanish Language Latin American Cookbooks

My all-time favorite food is Mexican/Latin american food. I'm a pretty accomplished cook and I am semi-fluent in Spanish, as such, I am looking for your best, traditional Spanish Language latin american cookbooks/recipe websites. [more inside]
posted by ThaBombShelterSmith on Sep 19, 2015 - 8 answers

Have good blender, need food processor?

Can a blender reasonably substitute for a food processor? [more inside]
posted by CrystalDave on Aug 15, 2015 - 18 answers

Cooking for Company

Looking for recipes and meal ideas for hosting (usually a couple of people) for dinner on weeknights with a bit of a wow factor. Prep around or under 1 hour, vegetarian, reasonable clean up time are all helpful! [more inside]
posted by deadcrow on Jul 30, 2015 - 22 answers

Minced garlic storage length?

How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
posted by trinity8-director on Jul 9, 2015 - 6 answers

Cooking Class or Course, Not Cooking Lesson

Can you recommend a cooking course/program/class sessions for someone in the Northern Virginia area (or DC near Tenleytown metro)? [more inside]
posted by driedmango on Jun 16, 2015 - 4 answers

Apple Crisp in a Smoker? Am I Crazy?

I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
posted by julen on May 23, 2015 - 15 answers

What party/snack food can we make with Japanese Curry mix?

We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
posted by matildaben on May 11, 2015 - 12 answers

My digital kitchen scale rates "Meh."

I have a digital kitchen scale. I use it for all the things. Lately I've been doing infusions and measuring cat food. It's a little wibbly and finicky. Sometimes it doesn't register small additions of weight (and you have to press it down and let it remeasure). It's not accurate to its lowest increment (0.1 oz or 1 gram). [more inside]
posted by kalessin on Apr 10, 2015 - 10 answers

Parboiled rice: what's it for, and how best to cook it?

By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
posted by zadcat on Mar 1, 2015 - 7 answers

Is this a good deal for old cast iron pans in need of some TLC?

Inspired by reading this post regarding acquiring and restoring old cast iron pans, I thought I'd check my local Craigslist for deals. And I might have found one! [more inside]
posted by starscream on Feb 18, 2015 - 15 answers

Help me overcome my mental block: cooking edition

I have a major aversion to cooking, at least as an all-the-time thing. Is it possible to change this? [more inside]
posted by cosmicbeast on Feb 16, 2015 - 31 answers

If coconut milk be the food of love...

I have come into possession of three varieties of coconut milk, an intriguing liquid about which I know almost nothing. Can you tell me how these three varieties are supposed to be used? [more inside]
posted by Hellgirl on Feb 15, 2015 - 19 answers

Reading between the lines of a recipe

What are things you know to do while cooking that is essential to success yet is not always explicit in a recipe? [more inside]
posted by slipthought on Feb 9, 2015 - 73 answers

How useful is the low-pressure setting on pressure cookers?

I'm in the market for a new pressure cooker. I've noticed that some models, such as the Fagor Duo, give the chef the option of cooking at two levels of pressure -- 8-10 psi and the standard 15 psi. I'm wondering how useful this lower pressure setting actually is. [more inside]
posted by jason's_planet on Feb 8, 2015 - 12 answers

Actual schmaltz, with onions or not?

My friend wants to give a surprise gift of schmaltz (rendered chicken fat, not the metaphorical kind) to a Jewish friend of hers who is from Chicago, and wants to know whether or not to use onions. So, does anyone have a strong opinion either way? Apparently with no onions it's more subtle and nutty. But is it better with onions? Which method would be her best bet?
posted by oxisos on Jan 9, 2015 - 8 answers

Did I just ruin these egg noodles?

I just made a quadruple batch of egg noodles (some to use tonight, some to freeze). I forgot to put salt in them (it's called for in the recipe). Will it affect the texture at all, or is the salt optional?
posted by brownrd on Jan 3, 2015 - 7 answers

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