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 -
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 -
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 -
Hi AskMe, I need to make a chicken recipe that I've been given - it's a chicken stroganoff type thing. The recipe calls for 2Tbs of brandy. I don't have any brandy and I don't intend to buy some just to make this recipe. What can I substitute? I'm fine with alcohol, I'd just prefer a type I already own. [more inside]
posted by pianissimo
on Aug 7, 2014 -
I inherited this rice cooker
but cannot figure out what buttons to use to make regular short grain Asian rice. I thought it was the large one on the right but the rice is gross and uncooked yet soggy. Can you help? I looooove rice and need to remedy fast. Thanks for your help. Can you tell me what all of these buttons mean? I can't find a mode number so I can't look up the operating instructions online.
posted by dublin
on Aug 3, 2014 -
Once, I made fried chicken, and it was as close to perfect as I've even made it. The crust nearly shattered when bitten into. It was almost unbearably crispy. I have absolutely no idea how I made it, and never made any notes as to what I did. If anyone out there has found the forbidden secrets of fried chciken, and more importantly, remembers what they did to get there
, I would love to hear what you did. [more inside]
posted by Ghidorah
on Jul 30, 2014 -
My oven is bipolar: when I follow the instructions for frozen pizza, it's done in about 66% of the time, i.e. instructions say 18min, it's done in 12, usually less - 18min would burn it to a crisp. Thicker things, like pork roasts or heating a pre-cooked ham, are barely tepid in the center at the time in their instructions, i.e. instructions say 45min, takes over an hour to get to the recommended temperature. The oven is a generic, in-every-apartment-I've-ever-had kind of stove. What's it's problem? [more inside]
posted by AzraelBrown
on Jul 28, 2014 -
We have a container of this Miso paste
at the back of our fridge, but it's straight shiro rather than shiro + aka. The ingredients are water, soybeans, rice, salt - 2% alcohol by volume. It looks fine and smells great, and the texture seems normal, maybe a little dried out. There's a "best before" date of 30 June 2013, but no "expiry" date. Is there any reason I shouldn't use this to baste roasted vegetables? [more inside]
posted by jrobin276
on Jul 13, 2014 -
I have 6 free hours.
Give me your most labour intensive yet ultimately compelling/yummy recipes.
[caveat: I have access to all ingredients] [more inside]
posted by Dagobert
on Jun 4, 2014 -
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
posted by Gomez_in_the_South
on May 23, 2014 -
The wife and I got a gas grill a while back, but have procrastinated with actually starting to use it, since we'd like to learn to use it properly first. What are the best grilling resources you know? [more inside]
posted by jklaiho
on May 23, 2014 -
I'm going to be making Rillettes following Anthony Bourdain's Les Halles cookbook recipe and everything is great except that I'm confused by one of the last instructions. It says to "Top each portion with a slice of two of pork fat to completely cover it, fold the mixture together a bit then . . .". That's the part that's confusing me. Am I supposed to use raw pork fat just cut into thin strips? What does it mean to cover and then fold the mixture? I'm just having a hard time visualizing that that means for me to do.
posted by Carillon
on May 18, 2014 -
I was an idiot and added liquid that wasn't warm enough to my Le Creuset stoneware roasting dish. It now has a hairline crack in the glaze. Can it be saved? I can't really afford to replace it.
posted by ElliotH
on Apr 28, 2014 -
I was making yogurt, but forgot that I was doing it. Instead of heating the milk to 180, I heated it to boiling. And then...left it there for a while. I have almost a gallon of freshly boiled milk, and can't stand to throw it away. What on earth can I do with it? [more inside]
posted by MeghanC
on Apr 25, 2014 -
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
posted by akk2014
on Apr 24, 2014 -
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 -
I've started eating vegetarian, but I've really been missing meat. Recently I ate mock duck at a chinese resturant and it was delicious. I looked up it's ingredients and found out it is made of wheat gluten. I looked up how to make wheat gluten at home and came across this article
. I tried using this to make wheat gluten, but the end result looks unappitizing. Without being too crude, it looks like excriment. I attempted a couple of times to shape the gluten to be more like that of a strip of chicken or similar meat, but the shape would't hold and no matter how I shaped it the gluten ended up lumpy and slightly tubular.
I assume there must be a way to form wheat gluten I make into a more appealing shape. How do I go about doing this?
posted by ArthurBarnhouse
on Mar 31, 2014 -
I'm making a birthday dinner party for my sister (early 50s). The party is also to celebrate a significant achievement of hers so will include more than the usual family members; there will be anywhere from 10 to 15 people, half of whom I don't know well or at all. I'm a good and experienced cook, and I'm very comfortable in the kitchen, but I'm used to cooking for smaller groups. I need ideas! [more inside]
posted by primate moon
on Mar 4, 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 -
Roommate moved out, I inherited four 15-month-old boneless, skinless chicken breasts in the freezer. I'm going to assume they won't taste optimal. Actually, I'm expecting them to not be very palatable to me without major work. What can I do to these chicken breasts to cover up any "old chicken" flavors and textures, without drying them out? Taking any and all ideas. [more inside]
posted by WasabiFlux
on Feb 21, 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 -