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2
votes
2answers
2k views

What is the most efficient way to prepare (very small) fresh oregano leaves?

While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems. It ...
1
vote
1answer
261 views

What is unique about veal and how can I take advantage of this in my preparation?

First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name. So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. ...
6
votes
2answers
332 views

Is there a good, clean way to pit black olives?

I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
8
votes
1answer
4k views

How do I make candy shells?

How do I make candy shells like M&Ms or Reese's Pieces have?
8
votes
3answers
2k views

What's the best/easiest way to de-vein king prawns?

I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've still got the blue vein running down the ...
13
votes
4answers
398 views

How do you efficiently clean a leek?

I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining ...
7
votes
7answers
2k views

How to Peel Potatoes

Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more ...
8
votes
1answer
9k views

How should I prepare Bok Choy before I cook it?

I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the preparation be different if I was cooking ...
19
votes
5answers
2k views

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
3
votes
1answer
882 views

How can I make the best use of chocolate peppers?

One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on ...
1
vote
5answers
4k views

Peeling roasted green chilies

Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, or some secret I'm missing?
4
votes
2answers
1k views

Will frozen pearl onions caramelize as easily as fresh ones will?

Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their caramelization?
5
votes
1answer
615 views

How to handle jicama?

I recently grabbed some jicama from the store on a whim, and i used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling ...
4
votes
2answers
201 views

Is it possible to make homemade mascarpone?

I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly. At the grocery store it's sold in such little/expensive containers I was looking for an ...
17
votes
7answers
498 views

I would like to make my own Chicken Stock, any suggestions?

I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
6
votes
4answers
2k views

Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
1
vote
3answers
20k views

How long should tilapia filets of normal thickness be broiled?

I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? ...
2
votes
3answers
7k views

How to cook/serve Confit de Canard?

I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? I'm thinking of ...
4
votes
5answers
950 views

Making a sauce with mascarpone cheese

I have some mascarpone cheese left. May I use it to make a sauce?
1
vote
1answer
751 views

What do you use to make tzatziki sauce? Garlic or onions?

I found tzatziki sauce in a supermarket, and if I recall correctly, the ingredients included onions; I then read on Internet that tzatziki sauce is made with garlic. What do you use to make tzatziki? ...
5
votes
3answers
5k views

How briny should the water be when soaking broccoli to remove bugs?

I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I soak?
7
votes
3answers
2k views

How do you prepare a fresh deer for cooking?

I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself. I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true? ...
6
votes
4answers
750 views

How to make home-made butter?

Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?
28
votes
4answers
1k views

I want to make my own cheese. How do I get started?

I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
8
votes
2answers
161 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
6
votes
6answers
2k views

How do you prepare a Rabbit?

A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
7
votes
3answers
684 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
5
votes
4answers
238 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
2
votes
1answer
349 views

Roti Canai cooking tips?

I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
0
votes
0answers
296 views

How do you prepare/cook Kohl Rabi?

I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl ...
1
vote
1answer
95 views

How to make your own glased cherries?

Glased cherries, the sort of thing that sits nicely on top of a sundae, as opposed to a fresh cherry. I don't like the look of the packet ones in my local supermarket, is there an easy way to create ...
10
votes
3answers
288 views

Cracking an egg

How do you crack an egg?
8
votes
4answers
3k views

How thoroughly do you need to clean the inside of a chicken before baking it?

My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...
3
votes
3answers
108 views

Daikon in place of pasta

I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?