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0
votes
2answers
57 views

Alternatives to massaging fresh kale?

I plan on making a raw kale salad for a large group and was wondering if there is another technique besides massaging it with my hands, which will likely get sore after breaking down a large quantity ...
1
vote
1answer
164 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
2k 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 ...
7
votes
9answers
7k 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 ...
7
votes
7answers
471 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
87 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
16k 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
4k 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 ...
63
votes
16answers
8k 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?