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Do they still make electric skillets without non-stick coatings?
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Jun 28, 2016 01:51
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What's a good thing to do with canned salmon?
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Jul 15, 2016 05:33
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MrSlam posted:If you want to be super lazy like me, add dill, lemon juice, and mayo, mash it all up with a fork, and eat it on crackers. Well I'm an absolute noob at preparing food so that already sounds way better than anything I could come up with.
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Jul 15, 2016 06:00
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What does it mean to "sort" beans? I've got a bag of all the same kind of bean but it still says to do that. Also what's the most efficient way to rinse them?
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Jul 17, 2016 21:20
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That Works posted:Look for blackened / dead ones and any small sticks / rocks / dried husk or plant material in them? Holy poo poo that sounds like a lot of work. Maybe dry beans aren't worth it.
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Jul 17, 2016 22:17
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Where the gently caress did this recipe find vegetable broth for $0.26/2 cups? http://www.budgetbytes.com/2016/01/cheesy-vegetarian-chili-mac/
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Jul 21, 2016 09:48
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Is there a common product anywhere that's half potassium chloride and half sodium chloride? I could swear I had some one time and it was called something like "potassium salt" but now I can't find it anywhere. I mean if it comes down to it I can just combine it myself but it'd be convenient to buy it already mixed.
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Aug 6, 2016 08:29
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ulmont posted:Morton's "Lite Salt" and similar products. baquerd posted:Morton lite salt is half salt, and Morton salt alternative is no salt. Thanks, Morton lite is exactly what I was looking for. It even has trace magnesium and calcium as a bonus.
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Aug 11, 2016 22:49
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Is there a secret to making refried beans? Mine always come out of kind of bland, lumpy and underwhelming.
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Aug 12, 2016 02:05
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What's good seasoning/accompaniment for black-eyed peas? Vegetarian.
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Aug 30, 2016 04:25
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Mr. Wiggles posted:Bragg's/Maggi for starters. Also lots of onion, garlic, ginger, chilies, etc. What are Bragg's/Maggi?
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Sep 2, 2016 09:49
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Steve Yun posted:https://www.amazon.com/gp/aw/d/B000...%2BL&ref=plSrch What's the advantage of bragg's over soy sauce? 
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Sep 2, 2016 10:10
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Thanks for the recommendation though, I'm getting Maggi's because it doesn't have any soy. And apparently you want to get the kind in the red caps, not the yellow caps which are made out of boiled sewage in lead-lined bottles by child slaves.
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Sep 2, 2016 21:12
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I've got some special frozen sausages that I want to cook in a way that preserves as much of the flavor and juice as possible. Any suggestions?
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Sep 16, 2016 04:13
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I'm looking for a recipe I found online in 2012 or 2013. It was for stuffed peppers or possibly pepper boats, we used it to make both so I'm not sure (leaning towards boats though). It might have been low carb or I might have just taken the rice out. The most distinctive thing about it I recall is that it was specifically for grilling the peppers, not baking or anything else. It was Italian-ish with mozzarella, parmesan, lots of basil, 90% sure oregano, and tomato paste or sauce. And of course ground meat.
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Oct 15, 2016 08:44
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Jeb! Repetition posted:I'm looking for a recipe I found online in 2012 or 2013. It was for stuffed peppers or possibly pepper boats, we used it to make both so I'm not sure (leaning towards boats though). It might have been low carb or I might have just taken the rice out. The most distinctive thing about it I recall is that it was specifically for grilling the peppers, not baking or anything else. Still looking for this.
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Feb 2, 2017 21:37
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I like to brown some ground beef to put in mac and cheese and I usually put barbecue sauce on it along with some onions and garlic, but the flavor is a little strong and acidic for the cheese. What would be a better way to season it? I'm thinking about ketchup instead of barbecue sauce since I like it on mac and cheese anyway.
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Mar 3, 2017 22:57
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spankmeister posted:I would not use sauce but only use dry seasoning. Cajun works well. That sounds good, thanks. Followup question: would it work to add a little bit of molasses?
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Mar 3, 2017 23:44
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Is it possible for canned salmon to be undercooked? I got a new brand of pink salmon and it's a deeper color than what I usually get. Tastes fine.
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Apr 12, 2017 19:38
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What's a good thing to do with the grease that comes off a chicken when you bake it?
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May 19, 2017 22:41
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What's a good way to season/marinate hamburgers before grilling or frying? I tried a few things I found on Google but they didn't turn out as well as I'd have liked.
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May 26, 2017 22:11
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Okay, so about how much salt should I put on 1 pound of patties if that's all I'm using?
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May 27, 2017 02:21
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Interesting, thanks.
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May 27, 2017 03:14
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SubG posted:Salt and pepper. If you're going to do fancy saucing or seasoning on a burger about ten times out of ten you're better off adding it after cooking. When you're looking at a short cook at high heat you're not going to get a lot of delicate interplay of whatever the gently caress you might be imagining, like if you were doing braise or something. So unless your sauce/seasoning really wants to get the everloving poo poo seared out of it, it doesn't really want to be on the grill with the burger. What's a "cheeseburger with Russian"
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Jun 15, 2017 22:45
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Speaking of burgers, someone said you can mix mayo with the patties before cooking, and after finding out that you can fry grilled cheese in mayo instead of butter my mind is open... should I try it?
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Jun 16, 2017 05:13
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Thought I posted this already, but can you substitute panko for normal breadcrumbs in a meat loaf? Do they work as well as a binder?
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Jun 24, 2017 00:16
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Any recommendation for cooking asian swamp eel? Does it taste the same as true eels?
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Aug 3, 2017 21:47
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How much salt should you put in water for boiling potatoes?
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Aug 7, 2017 00:51
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Also do boiled potatoes have less flavor or nutrients than steamed because of what's lost in the water?
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Aug 7, 2017 01:37
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Mustard powder in fried chicken breading?
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Aug 8, 2017 22:47
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AVeryLargeRadish posted:Yes? No? Maybe? If you're asking whether you should add it or not it would depend on the other spices and what flavor you are aiming for, I've see dried mustard used in fried chicken batter, I've also seen plenty of recipes without it. Other than that I was just gonna use pepper melange, seasoned salt and MSG. Just wondering if it was a good idea and wouldn't be overpowering.
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Aug 8, 2017 23:10
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Edit: misspost
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Aug 8, 2017 23:20
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Why are you supposed to cut Chicago deep dish with a serrated knife instead of a pizza roller?
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Aug 10, 2017 01:10
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What's a good vegetable to have with meat loaf and potatoes?
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Aug 24, 2017 03:28
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Can you microwave milk to make it hot?
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Aug 24, 2017 23:52
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Truffle oil in mashed potatoes?
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Aug 26, 2017 01:24
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Would ranch go well with normal sushi rolls?
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Sep 13, 2017 02:10
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Would it make sense to put bell peppers in Chinese fried rice? I'm not sure the flavors would work together and I don't want to take chances since I'm cooking for other people. Edit: Also celery, but I was considering sauteeing it separately to get it a little milder Jewel Repetition fucked around with this message at 20:48 on Oct 8, 2017 |
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Oct 8, 2017 20:38
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Thanks. What about putting in bok choy?
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Oct 9, 2017 00:08
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| # ¿ Apr 26, 2024 02:20 |
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Crossposting from the pizza thread because I need an answer ASAPJeb! Repetition posted:I normally use raw onions and peppers for toppings, but thinking about sauteing them a little this time. Good idea? They're gonna go under a generous amount of cheese.
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Oct 21, 2017 23:32
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