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66
votes
18answers
9k 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?
2
votes
2answers
109 views

Tools to peel and crush a whole garlic bulb

I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for ...
7
votes
9answers
10k 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 ...
0
votes
2answers
68 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 ...
8
votes
9answers
5k 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 ...
16
votes
1answer
18k 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?
5
votes
1answer
3k 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 ...
1
vote
1answer
166 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 ...
7
votes
7answers
578 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
90 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 ...