cooking

I hate both food waste and waste of precious environmental resources when cooking and get annoyed with both cooks and cookbooks/recipes when they state things such as 'leave under running water', 'rinse until the water runs clear', or when cooking with certain food groups it tells you to...

@morning glory suggested a thread on Cajun Cooking. I decided to make it south Louisiana. Lafayette and the surrounding Parishes (counties) are referred to as Acadiana. Lafayette is called the Hub City. Acadiana has the largest concentration of Acadians (Cajuns) in the state. NOLA (New...

Sorry if the title is misleading but couldnt come up with anything better. I'm a slightly repressed imaginitive chef. I dont get time to test out ideas as much as i love coming up with new ideas but maybe other people can test the thoughts i have or find them interesting. I work at a sorta ma...

Today I was peeling and chopping onions for a casserole dish and I realised that however much I like cooking I find peeling and chopping onions very boring. Maybe it is because I've done it so many times? I wondered if other people had particular cooking tasks they found boring. This could be a...

I am currently conducting a research about Teaching Kitchen or Food Learning Spaces as part of my thesis in my master program in Food Innovation in Italy. This research is also supported by the Italian food company Barilla that aims to help people make informed food choices, eat well, happily...

If you want to enjoy a gourmet meal using inexpensive cuts of meat then you’ll want to learn how to “braise”. Braising means browning the meat oil and/or butter then slowly cooking in a covered roasting pan. The meat is covered in a liquid which usually includes some combination of water, broth...

I recently purchased this book, and I have to say it's been transformative in how I approach cooking. Over the years, I've wanted to learn new techniques and try new cuisines and use fancy new pieces of equipment. And, while this has been fun and exciting, I don't know if it's made me a better...

A thread that mentioned over-salting (because table salt was measured out in place of kosher salt) reminded me of all the fun I've had in the kitchen. I'm not talking about the successes, but the failures. And, while the odd flavor combination that doesn't quite work counts as a failure, the...

The Food Lab: Better Home Cooking Through Science As I've probably mentioned on far too many occasions, I'm fascinated by the science of cooking. As I do research into a new recipe or technique, I frequently find myself reading what J. Kenji Lopez-Alt has to say on his site, the James Beard...

Hi i dont normally cook due to problems but i decided to do something random this Friday and need a little help. i decided to either buy some pork chunks or pieces the type you put in stir-fry or same just with beef. i plan on putting some of what spice goes good with the meat though there are...

I'm not a professional cook or writer/author (was an englsh major in college) , but I enjoy cooking very much and writing about it. Hope you find these tips helpful. Whether we want to or have to, there may come a time when you need to cook. When I first got married…some 40 years ago…I decided...

I was wondering what people consider to be basic cooking skills? For instance obviously boiling an egg, frying it (without leaving it tasting of grease or overcooked), boiling an egg, poaching an egg? Where does cooking pasta come into it? fresh or dried? What about actually making your own...

OK, I've been cooking sausages for quite a few years now, but I really haven't mastered the process. When I was young I remember them being pan fried, juicy and succulent with crispy bits of the sausage meat that had oozed out of the ends. They are the same at food fairs when tasting samples are...

This article may come in handy for you parents. I have children of my own so I thought I would share some thoughts with you. Source:http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/cooking_for_your_children.html

Serves 2, preparation time 10 minutes, cooking time 20 minutes 180 g. rice for risotti a spoon of chopped rosemary leaves half lemon (we will use both peel and juice) 1 shallot (or onion) 2 spoons of extra virgin oil (EVOO) salt to taste a spoon of grated parmesan vegetable broth (or vegetable...

This article on MSN tickled me, although it is very true. I know plenty of people who can't/won't cook and seem to live entirely on cereals, junk food, ready meals, and takeaways...

I understand that Blue Apron doesn't deliver outside the US, but I know that a similar service - Hello Fresh - does, so this seemed relevant. I got a coupon for $30 off my first order from Blue Apron, so I decided to give it a try. It turns out that my coupon wasn't anything special: anyone can...

I am talking creative - so not your potato peeler (although arguably a potato peeler can be very creative). My favourite cheap item is a julienne cutter - it cost a few pounds only and produces perfect julienne strips!

People learned to cook to survive in ancient times. But, why do we still do it today when there are so many options? Here's a chance to tell the world why you think. I've allowed up to two choices here, but ideally only list one if it's far and away the main reason.

What are your favourite cooking smells? The obvious one that a lot of people say is bacon. One aroma I really like is the smell of toast in the morning. There are probably lots of other smells I like too but that was the first to come to mind. Apologies here to @creative - it was her post...