Home Cooking

A home cook's go-to resource, Chowhound has discussions on recipes, techniques, cookbooks, and so much more.

You are viewing page 4160

Reload from page 1


food processor vs. mixer

by lralu 16 years ago

I found a recipe for tiramisu that says to use a food processor to blend mascarpone and ricotta cheese with a pudding mix. I don't have a food processor and really want to try this recipe. Would ...


by Jujubee 16 years ago

How exactly do I use demi-glace? I know it's something used to enrich sauces and such, but since it is so time-consuming to make and the little jars of it are very expensive, I never really gave i...

Need input - infused vinegars

by applehome 16 years ago

I picked up a small bottle of Forage Blackcurrant and Apple Vinegar at Whole Foods. It's from New Zealand, and is a dark purple - it "has legs" - like a great port or something else with some sign...


by dill 16 years ago

I have a metal steamer that I currently use to steam dumplings, but I would like to get a bamboo steamer and compare the results. I understand some of the pros (a different, perhaps better, flavor...

galleygirl pear tart and Marcella's peach tart

by Smokey 16 years ago

So, I checked Marcella says... out of the library yesterday and was reading it in bed last night. On page 360, there's a peach tart recipe that is shockingly similar to galleygirl's friend Laurie'...

Hand Make pasta

by Newman 16 years ago

I have a party of 30+ for Friday night and I plan on making some hand make pasta the night before. Will the dough keep over night in the frige? I'm using 00 Farina flour and eggs. Any recomendations?

Potatoes Dish with Bacon

by Roxy 16 years ago

I need help with a valentine dinner I am planning. I am going to make a quiche with Brie cheese and Canadian Bacon. Before I read the recipe I bought just regular bacon so had to go back and buy ...

Help on tasting menu sequence

by Alice Ringer 16 years ago

I'm making my honey a 5-course Valentine dinner, and I'm not sure of the sequence (soup before cold appetizer? before hot appetizer?) Here's the menu, comments on sequence (as well as dishes) are...

Chocolate dipped strawberries

by Spencer 16 years ago

Do you just melt some bark and dip them in? Help me out here- I'm trying to be romantic! Spencer

In search of recipe for butternut squash soup

by lqf 16 years ago

I just purchased a stick blender and would like to inaugurate it with a silky batch of butternut-ginger, butternut-orange,or similar soup using the squash and a bright, balancing flavor. Recipes a...

Flourless Chocolate Cake

by dw 16 years ago

Which brand of chocolate do yall prefer to use when making a flourless chocolate cake. Made one once before and remember being told that certain brands are better than others for this task, but fo...

What to do with leftover braising liquid/sauce?

by Tom from Durham 16 years ago

A few days ago I braised short ribs in wine, stock, some vegetables, and some spices. When the short ribs were done, I reduced the braising liquid by about half and used it to sauce the ribs. Now t...

I like to play with my food!

by ChiliDude 16 years ago

When you prepare food, do you religiously follow a recipe or do you innovate. I belong to the "What If..." school of cooking. This penchant for innovation drives my wife bonkers. She says that if...

Butternut squash sauce for ravioli

by Doreen 16 years ago

Looking for a great squash sauce to use for home made ravioli (cheese style). Any other suggestions besides roasting the squash.....some roasted garlic, shallots??? pureed??? suggestions would be ...

Pasta Fagioli

by gaby 16 years ago

I would love to master this dish...anyone with a great recipe? Thanks!

Charity event recipes sought

by Greg Spence 16 years ago

I'm catering a party for a charity event next month in Austin. The menu will be centered around a Mexican parillada (sp?) or mixed grill. I'll be grilling shrimp, chorizos, kid goat, fajitas and ...

Curry Powders

by tina 16 years ago

Can you or have you ever combined two different brands of stroe-bought curry powder to put in a dish? What would be some of the concerns if I do?

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions