445 posts tagged with resolved and cooking.
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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

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 - 38 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

To freeze before or after?

We have leftover roast beef and roast vegetables. I would like to make a stew with this but we have no plans to eat it right away in the next week or so. Should I make the stew and then freeze it and then thaw the stew? Or should I freeze the ingredients and thaw them when we are ready to make and eat the stew?
posted by like_neon on Dec 28, 2014 - 17 answers

A lamb in two parts

I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
posted by reshet on Dec 24, 2014 - 5 answers

Martha Stewart/Le Creuset

Back in the late 90s, I remember seeing in a catalog a Martha Stewart line of Le Creuset cookware. What I remember is that the pots were light brown on the outside and eggshell blue on the INTERIOR. Google image search is showing me nothing, but I SWEAR these existed. Does anyone else remember this? Do you own this? Do pictures exist of these? [more inside]
posted by ColdChef on Dec 20, 2014 - 8 answers

Stay-dry salt for a grinder/mill

The weather where I live is very humid. Which type of salt is most likely to stay dry enough to use in a salt grinder? [more inside]
posted by wryly on Dec 19, 2014 - 9 answers

A good dip for raw veggies?

I have volunteered to bring a vegetable tray to my in-laws' holiday gathering this weekend, and I'd like to take along a few dips for the veggies beyond the usual suspects. I also have some constraints, detailed within... [more inside]
posted by Janta on Dec 15, 2014 - 32 answers

Life Without a Microwave

I threw out our microwave the other day in a fit of frustration over the amount of space it took up compared to how rarely we use it, and with its general unreliability. Did I make a mistake or is modern life possible without a microwave? [more inside]
posted by lovableiago on Nov 10, 2014 - 57 answers

Dandelion Mine

My delightful and delicious farm share provides me with a sizable bunch of dandelion greens every week. I'm looking for recipes that mask the bitterness. [more inside]
posted by carrioncomfort on Nov 7, 2014 - 8 answers

Help me cook for Chinese children!

After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
posted by amandabee on Nov 2, 2014 - 27 answers

I'm cooking! (With a catch.)

Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
posted by schooley on Oct 22, 2014 - 26 answers

Can you suggest a flavor profile?

I like to keep cooked or par-cooked food in the fridge, then throw together dinner. For example, I heat up some browned ground beef, cooked spinach, whatever other veggies, with taco seasoning and serve with guacamole, and I have "Mexican." I swap out the taco seasoning and guac for Worcestershire sauce and Parmesan cheese, and I have "English." Swap it out again for Italian seasoning and I have.., um... Italian. But that's my entire repertoire for this kind of meal. Can you suggest other flavor profiles? [more inside]
posted by OrangeDisk on Oct 1, 2014 - 26 answers

Fun variations on fried egg on toast?

I'm attending a Ghibli-themed potluck this weekend, and I've volunteered to bring fried egg on toast from Laputa. However, I have two reservations. First, 20+ people will be bringing food and a full slice of toast + egg per person is just too much. Second, egg-on-toast is only really good when hot and freshly made. So I'm looking for suggestions re: variations (in either letter or spirit) on egg-on-toast that a) are portionable, and b) will stay delicious past ten minutes! [more inside]
posted by brieche on Sep 25, 2014 - 24 answers

Best easy paleo-friendly soups

Soon-to-be-metal-mouth needs your best soup recipes, stat. They also need to be paleo-friendly (no dairy, no grains, no processed sugars) and I would really prefer they be easy/quick! [more inside]
posted by rachaelfaith on Sep 15, 2014 - 16 answers

How to eat together, at home, with two different households?

My significant other and I don't live together, and haven't yet come up with a practical or efficient way to cook and eat a healthful dinner together on weeknights when we're both busy during the day and don't get home until late. Looking for suggestions from other couples in the same situation who have figured out tricks, systems, routines, or plans that will help us streamline our dinnertime process. [more inside]
posted by stellaluna on Sep 9, 2014 - 22 answers

I don't drink... wine: Making Herb Jelly Edition

So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
posted by headspace on Sep 5, 2014 - 12 answers

Should I get a cookbook on Kindle for iPad or stick with paperback?

I'm in my early twenties and new at cooking, but can follow directions so that's a start. I'm just wondering whether I should buy a kindle version of a cookbook or stick with the paperback. I have limited storage space, which makes a kindle version very appealing. On the other hand, slightest slickness of the finger might not mix well with flipping pages on an iPad, not that I'd be handling my paperback slick with meat juice or something either. Veteran homemakers/cooks/chefs/etc. what are your thoughts?
posted by maykasahara on Sep 4, 2014 - 23 answers

Simple vegetarian weight loss recipes

I'm a vegetarian who is trying to lose weight. Unfortunately, I never bothered to gain cooking skills so I don't really know what normal dieters do to feed themselves during the week. Recipe suggestions, por favor? [more inside]
posted by cosmicbeast on Aug 20, 2014 - 15 answers

Sriracha + Harissa: A Spicy Mystery

Why do sriracha and harissa disagree with my digestive system, when many other spicy foods that also contain chiles and garlic do not? [more inside]
posted by Juliet Banana on Aug 20, 2014 - 22 answers

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