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 ...
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?
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 ...
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?
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 ...
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 ...
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?
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 ...