The shortcuts tag has no wiki summary.
1
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1answer
159 views
Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology [closed]
Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition.
I am specifically interested in ...
5
votes
1answer
1k views
Making Subway-like salads at home w/ zero work
I often buy salads at Subway because I'm lazy. However, I'm also
cheap, and Subway's markup on salads is quite high.
I want to buy items at a supermarket and simply mix them together to
make a ...
5
votes
5answers
2k views
Is there a faster/less messy way to stuff manicotti/canneloni?
I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process.
I usually start off ...
6
votes
7answers
343 views
How can I make sifting easier?
I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A better tool? A magic sifter?
1
vote
1answer
83 views
Is there a technique for glacé (glazing) that could speed up the process?
I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any techniques that could speed this up, or am I just ...
16
votes
1answer
8k views
How can I peel pearl onions quickly?
I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
8
votes
9answers
3k views
Are there any techniques to “cheat” at cooking a risotto?
Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this makes sense to me. Are there any ways to ...
58
votes
16answers
4k views
How do you peel garlic easily?
How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?
