Novice cook here: roasted brussels sprouts are not turning out how I want - can you help me with adjustments? [more inside]
We live in Asia, and cook non-Asian food maybe twice a week, stuff like pasta, roast chicken and so on. So far I usually pair these meals with a salad, or something like roasted brussels sprouts or broccoli, but I'd really rather use less produce that is often air flown from Australia or farther; in contrast, we can easily get locally grown Asian (mostly Chinese) greens, like bok choy, chye sim, napa cabbage, etc. What are some good European/American dishes I could cook using such Asian vegetables? [more inside]
I'm thinking of grilling some of Christmas dinner. Unfortunately, it will be about 20 degrees F outside when I do (no snow, at least). My grill uses propane from a tank. The tank is already connected, and I know it's safe to keep outside for much colder temperatures than 20 degrees. But is it safe to actually use the grill in tomorrow's weather?
Why does my (constantly stirred, 1 lb boiled in an 8qt pot) pasta still stick to the bottom of the pot? [more inside]
Kenji Lopez-Alt shows how, just by taking off the cap, a gas stove burner can be temporarily used as a wok burner. Is this a bad idea, and if so, what makes it bad? [more inside]
I made my own hummus for the first time yesterday. It went well, but it's pretty bland without the salt. I'm not a big "spicy" person, but I'm looking for other low-sodium ideas on spices or ingredients I might toss into the food processor to liven it up a bit. I'm a very lazy cook, so simplicity is key.
I made bao for dinner tonight, using this recipe from Director Domee Shi. It's her family's recipe that she based the Pixar short on. I have a question about it. [more inside]
I am very not kitchen-savvy. I bought what looks like a nice casserole dish at a thrift shop and I would like to use it properly and avoid ruining another item out of ignorance. Please, help me identify this dish and advise me on its proper maintenance! [more inside]
What are your favorite ways to use your pressure cooker or air fryer for vegetarian or pescatarian meals? Specific recipes you have actually tried and loved would be great, but I'd also take recommendations for really great sources for recipes (no-fail sites or books). [more inside]
My loved ones won't eat Christmas pudding (acquired taste I guess), but they do want a flaming steamed pudding of some kind that goes with traditional brandy hard sauce. What's a good recipe? Definitely has to be something we can light on fire.
Suggestions please for edible treats i can make and gift to my family. Various family allergies make this complicated: treats must be dairy-free, gluten-free, with no soy. [more inside]
I'm looking for fancy, conceptual food/cooking gifts that are available virtually in Houston, TX. For example, the Zoom cooking classes and accompanying groceries available from Pondicheri, or the alcohol/food pairings that can be picked up from Underbelly or Rainbow Lodge. Local is great, but doesn't have to be local.
I've recovered enough from my broken knee to get around the house on one crutch. Yay! This means I can also get into the kitchen and COOK STUFF. Yay! But I'm not all the way there and need to remember that. Boo! Help me meal plan! [more inside]
I have a recipe for some buttermilk rolls that I'd like to make, but it asks for an almond paste filling. For allergy reasons, I need to avoid nuts and peanuts. What might I use in place of almond paste? [more inside]
床震吃胸吃乳完整免费视频best meat grinder?
thinking of getting a really durable meat grinder for a dear friend as a holiday gift. have never really considered meat grinders before.. could you guys share some stories of .. your favorite home meat grinder? was thinking I might be able to score a deal today or monday.
Since it's just me for Thanksgiving, I thought I would use my air fryer to make a small, easy main course. [more inside]
I'm trying to buy a frying pan or skillet that meets my finicky requirements: works on induction, as large as possible (at least 12"), non-stick-ish (not bare aluminium or steel) but no fluorinated coating, doesn't require seasoning (so not bare cast iron). If it came with a lid and didn't cost a million dollars that would be nice. Suggestions?
Thanks to (gestures around), plus some specific family and work circumstances, it looks like I'll be spending both Thanksgiving and Christmas alone this year. I am at peace with it. But I'll miss cooking with people and would like some advice for the best way to recreate that experience via livestream. Maybe this is an unworkable idea, who knows, let's brainstorm! [more inside]
Does anyone know an online source for duck soup base? [more inside]
Fellow mefites, what are your favorite stuffing/dressing recipes? To be honest, I really love the instant kind you get in a box, but I'd like to do a homemade version. We literally eat this only once a year, so I'd prefer the classic flavors, but I am also open to other suggestions if you have something truly amazing in mind. [more inside]
My friends and I have made up "Soup Club International" where we trade off making fancy soup based meals for each other, getting pleasantly wine drunk with good music playing loud enough to hear each other all while hanging out in low lighting. (Being in your late 30's/early 40's can be kinda cool, lol) I'm outsourcing for more soup recipes, details below.... [more inside]
What should I make with butternut squash and chard? [more inside]
After cooking a lot over the past eight months, I've run through most of my basic spices, etc, and have realized that I'd like to restock slightly differently. What do you recommend? [more inside]
I misread a soup recipe and used ~8 cloves of garlic and 3 onions instead of the other way around. While the soup came out okay, my kitchen and I are in garlic overload mode. I am pretty sure that the leftover soup is gonna have to go. How do I get rid of it without the garlic saturating everything (sink, disposal, trash, me, etc) for weeks?
I need a cornbread recipe to use for Thanksgiving stuffing. Last year, I made cornbread which was delicious, toasted it and it got even more delicious, and then once I put it into stuffing, it turned to mush. I want cornbread with texture, with chew, in recognizable chunks. What should I be doing differently? One small complication: cornbread recipe must be dairy free (eggs are fine), I can use almond/soy/oat milk. I'm looking for tips, recipes, or advice. Thank you!
What is your favourite kitchen tool or accessory? [more inside]
Mini years back, a family member had a cookbook. It had different chapters which were each based around a theme, and the idea was that you would pick one theme for each day of the week and then the chapter would have multiple choices for you to make for that theme. Can anyone identify this book? I would really like to get it again! [more inside]
I am feeling uninspired by my kitchen and cookbook shelf and would love pandemic-friendly cookbook recommendations. Have you recently found a cookbook that has improved your eat at home all the time life? I’m particularly interested in ones with recipes that don’t require a full summer vegetable/herb garden (because it’s snowing right now) or stops at multiple grocery stores.
I have impulse-purchased some dried fava beans from Bob's Red Mill and I'm looking for good recipes to make later this week. After Googling I'm feeling drawn to this recipe for Bessara but I'm interested in any other recommendations! I've only ever made fava beans fresh before.
No matter how I store an open stick butter or where I put it in my fridge, it gets a funky smell/taste (maybe kinda pungent oniony?). I've tried Ziploc bags and plastic wrap and Tupperware, but it seems to happen regardless--sometimes the same goes for blocks of cheese. The butter is usually either Kroger brand or Land O' Lakes. Any ideas/fixes?
I would like to get into Cast Iron frying pan cooking. I have done a lot of online research and wondering if its worth it... [more inside]
I recently read a quote and am trying to find it again. I think it was by a famous chef? Paraphrased, it said "Don't be afraid to use a lot of pots and pans during cooking". Something about how saving on the washing up can ruin a good dish. Any ideas?
I rely on brown rice and beans for my diet because they are cheap and healthy but I have a busy schedule. Is a pressure cooker like the Instant Pot the answer to my woes? [more inside]
I'm looking for ways to optimize the nutty goodness that comes from almond flour, but aren't necessarily tailored to other dietary concerns. [more inside]
When I discovered how easy it is to make gyudon床震吃胸吃乳完整免费视频, it changed my life. Please recommend your favorite Japanese and Korean recipes that don't require a lot of time or kitchen space!
In need of comfort food, I turned to The Old Favourite. It went badly. Please diagnose my mistake. [more inside]
Can I buy Crofton cookware without going inside an Aldi or getting price-gouged on eBay? [more inside]
I have some unexpected free time on my hands (thanks Covid!) and thought I might use it to actually clean up my disaster of recipe storage. I'm looking for a service that can convert photos to legible text; save information from a website; display that info as a recipe- simple white background black text at a legible size. I'd like to be able to add notes easily, and I'd like to be able to organize with tags. In a perfect world it would be able to batch import, and copy tags/organization. What have you tried? [more inside]
I'm looking for a good quality online cooking course. My preference is something that covers the basics and builds on that foundation. Bonus if the course is free, but that's not a deal-breaker.
I want to make instant pot egg bites, and I have a couple questions. Recipe recommendations/suggestions also welcome! [more inside]
After spending this morning researching how to bake my first ever ham, I was disappointed that my grocery store did not have a bone-in option for me to choose from. How do I cook the one I bought for split pea soup? [more inside]
I recently attended a Zoom-based cheesemaking class that came with an over-nighted box of refrigerated cheese curds. It was super fun, and I wanted to do more classes of that type (active participation, ideally ingredients supplied in advance)...but it appears that all the other cheese classes are just “here, eat this and we’ll talk about it.” Any recommendations on other places to get something similar? Doesn’t need to be cheese; all cooking is okay as long as it’s kind of neat stuff to eat at the end.
I am looking for technically challenging Indian recipes. I'm open to any sort - vegetarian, non-vegetarian, spicy, non-spicy, regional Indian dishes, Indian inspired dishes (ex - British style curries), healthy, non-healthy. I am a fairly competent cook, and I have access to multiple Indian grocery stores. [more inside]
Going to be making some fermented giardiniera. I don't have weights to keep the veggies submerged. I'd heard somewhere that putting grape leaves on top can work to keep things in the brine, and may even help keep things crisp (due to tannins in the leaves). But now I'm wondering if I bought the wrong kind? (see inside) [more inside]
Please recommend texts (books or websites) that explain the physics and chemistry of cooking. [more inside]
I'm a sucker for advertising, and I've been meaning to eat more vegetables, so I subscribed to Misfits Market. My first box arrived today, and on the one hand, I'm pretty excited. On the other... [more inside]
I have a recipe for a carrot-miso dressing that needs fresh ginger. Due to what I guess are supply chain issues, we don't have fresh or minced ginger in a tube in our stores, but I do have some powdered ginger in my spice cabinet. Could this be swapped? What would the quantity swap be?
I’m in the early stages of starting a monthly cookbook club at my library. There will be a theme each month (soup, breakfast, slow cookers, etc), participants will make a corresponding recipe of their choice from a cookbook from the library, and then we’ll meet to share experiences, cookbook/ recipe recs, etc. We’ll probably include some other types of foodie books eventually. Here’s where you all come in—I need a catchy name! “Cooking the Books” is already taken by another local organization. Any ideas?
We've wound up with a huge container of yogurt so rich (10% milkfat) that it puts whole-milk yogurt to shame. Too rich for everyday breakfasts. What can we do with it that will really allow it to shine? [more inside]