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 -
What are your tips and tricks for keeping your kitchen clean while preparing and cooking? [more inside]
posted by Kerasia
on Mar 3, 2014 -
Our current detector goes off even with fairly innocuous oven and range use. Surely this problem has been addressed by manufacturers...help? [more inside]
posted by werkzeuger
on Feb 28, 2014 -
I've seen lots of mentions on the blue, green and elsewhere saying how great vinegar is in cooking, how some people have 40 different kinds for all different reasons. Thing is, I've never really used it except as directed by a recipe, so I've never developed a good sense for how it interacts with other food -- I have no instinct for it.
Can the hive mind point me at resources or otherwise fill me in on the role vinegar(s) can play in food?
posted by Decimask
on Feb 19, 2014 -
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 -
Let's say at some point in the future I need a doctor-mandated live-in caretaker - someone to drive me to and from appointments, keep an eye on me, and help me with keeping myself fed and keeping my house and life in order while I fight an illness or recover from major surgery. Normally this would be a friend or family member. What would I call someone whom I hire to do this? [more inside]
posted by WasabiFlux
on Jan 29, 2014 -
As one of my christmas cookies, I made Plum pinwheels (similar)
this past christmas, and was left with a bit too much plum jam/butter. What else can I cook with it? [more inside]
posted by larthegreat
on Jan 3, 2014 -
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup? [more inside]
posted by janey47
on Dec 30, 2013 -
I know there have been many, many recipe questions on AskMe. I'm sorry to contribute yet another one. But I am in search of simple, quick meals that will actually be eaten by my small family. [more inside]
posted by barnoley
on Dec 30, 2013 -
I recently made Smitten Kitchen's Miso Veggie Bowl
for a holiday dinner, and it was incredible. (Seriously, try it.)
But now I have quite a bit of leftover miso, sesame oil, rice vinegar, ginger, and sesame seeds. (Oh, and tahini, which isn't Asian, but I still don't know what to do with.) Help? [more inside]
posted by ulfberht
on Dec 27, 2013 -
In an attempt to be all healthy and virtuous, I tried to make kale chips in the microwave. I nuked a small plate of plain, unadorned kale. The kale WENT UP LIKE A FREAKING FIREWORK (sparks, flames, scary noises). Multiple times (hey, I learn by doing). WHY?! [more inside]
posted by julthumbscrew
on Dec 24, 2013 -
I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help? [more inside]
posted by digitalprimate
on Dec 24, 2013 -
So, I got a couple duck breasts for our Christmas Eve supper, and was hoping for any and all helpful hints on how to prepare them. [more inside]
posted by PlantGoddess
on Dec 23, 2013 -
I'm pretty recipe-bound in the kitchen. I'd like to get better at improvising. I'm looking for things to cook that are instantly identifiable and delicious despite major changes in the ingredients list, the culinary equivalent of a jazz standard that can be played a thousand different ways while still being itself. Dishes that have the weird recognisability of Benderick Cumblebatch's name. What have you got? [more inside]
posted by justsomebodythatyouusedtoknow
on Dec 18, 2013 -
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 -
I like making candied orange peels. This leaves me with 1-2 oranges worth of orange segments, but 95% of orange recipes are about zest or juice, or require way too many oranges (eg. marmalade, and previous similar questions
). Do you have any recipes that only uses the flesh of an orange, and which is cooked or baked?
posted by flibbertigibbet
on Dec 7, 2013 -
Two attempts to make carmel sauce have gone wrong. Hivemind, tell me what I'm doing wrong and lead me to Thanksgiving Pie Glory. [more inside]
posted by zara
on Nov 27, 2013 -
Is there a delicious way of combining sliced smoked salmon and pasta for dinner? [more inside]
posted by Chorus
on Nov 21, 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 -