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Cooking Experiment

How to Use Your Wok on the Grill For the Best Stir-Fry Ever

Whatever type of grill you have, you likely use it all summer long—not just for steaks and skewers, we hope; grilled watermelon, grilled pizza, and grilled lobster tails are all equally fantastic, but...
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Grow sourdough and contribute to science

Melanie Wong
by Melanie Wong 6 months ago

Forwarded from the University of California Cooperative Extension: "The Dunn lab at NC State wants YOUR help with an enormous study they're conducting to understand how geography and flour type ...

Desperation Spaghetti Carbonara

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by purplechef 6 months ago

I just made this dish for my family they loved it I found it here on chowhound I added a few extra ingredients to it but other than that it turned out amazing.

Cooking class in Florence or Tuscany

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by small bites 11 months ago

Hi, we're going to Italy in April 2020 for a 16-day trip, planned to spread between Florence, Rome and Sorrento area (almost 5 days each). Do you have a half or one day cooking class you highly rec...

Dish towels

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by bravo7490 11 months ago

I was listening to an NPR discussion RE recycling, and the guy who wrote the book on it, said, "Even if it says 100% cotton, it ain't", hence my unhappiness with most of my dish towels that simply ...

What’s your favorite cooking hack or tip in 2018?

ad7yn
by ad7yn 2 years ago

DIY pasta drying rack from a dish rack and baking pans The next one is most likely common sense, the fewer the ingredients you use.. you should use the highest quality you can afford. My bread a...

After thawing frozen fish, is there anything you can make (other than a sauce or baked goods) with the fishy-scented and -flavoured water?

KainYusanagi
by KainYusanagi 2 years ago

I know I could always use it to make a strong fishy-flavoured seafood sauce, especially if I add in some seafood boullion or other fresh seafood ingredients to round out the flavour, but instead of...

Gelatin too firm!

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by cyberCherry 2 years ago

Hello! I switched to the Great Value brand of flavorless gelatin to make my coffee jelly... But it seems too firm! 1 cup cold coffee, 1 cup hot coffee (coffee substituting the water), sugar/creame...

Too Much Salt... ?

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by Augie6 3 years ago

So, I've came a LONG way since by first days here at Chowhound.... However, I am having a slight issue.. All of a sudden, My dishes are coming out too salty.. Like OMG, what happened salty.. Ho...

How to cook chicken breast used for cold salads?

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by hazma12 2 years ago

Sup guys. I’ve never been on this website in my life and I made an account specifically to ask this question. Whenever I go to salad bars or like Costco and get a Cesar salad with “grilled” chicken...

Peanut brittle too hard in ice cream

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by sushivargas 2 years ago

Hi, I’ve tried Haagen dazs and other ice cream parlor and their brittle ice cream seems to melt streaks of yellow syrup with a nice chewable texture for the brittle. When I make homemade brittle to...

New foods for a very picky adult

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by honeyybun 2 years ago

Basically, I love food and I love cooking it, I will try anything once. However, my partner isn't the same. His diet consits of cheese pizzas, the odd sandwhich and pasta dish, bonless/skinless chi...

Does deep frying chicken cause smoke?

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by cgxy96 3 years ago

I live in a loft dorm with a fire alarm. I can cook as long as it does not trigger the alarm. My friend have smoke a cigarette in my toilet and I have shallow fried eggs in olive oil on an inductio...

experiments in fried chicken breading

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by lumpynose 5 years ago

I got a new carbon steel frying pan that I'm in love with and have been trying out frying different things, chicken of course being one of them. I like experimenting and here are some ideas that I...

Only 10% of Americans Love Cooking

Melanie Wong
by Melanie Wong 3 years ago

And 45% hate to cook. Interesting report in the Harvard Business Review on the decline of cooking at home. What do you think it takes to get the public interested in cooking for themselves again? ...

My epic smoked seitan experiment!

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by cathyeats 10 years ago

I think this is a huge breakthrough for vegetarians - or any barbecue lover who wants a healthy alternative to delicious but fatty pork. I'm a barbecue purist at heart, but can no longer eat th...

Using Ash in Cooking

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by bennnythejet 3 years ago

I have seen a couple of restaurants who have been using ash in their recipes and want to have a go at creating an ash at home. Can anyone share their experiences in creating ash to be used in cooki...

How to keep Injera from sticking?

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by jawnn 3 years ago

I just spent several hours refurbishing my old crepe pan so I could make Injera. I really put a nice oil finish on it. But I still cannot keep Injera from sticking. Fortunately to the oil resin o...

Looking for Inspiration for my Blog

nnguyen
by nnguyen 3 years ago

Hi there! I’m currently working on revamping my personal food blog and it would mean the world to me if you can help answer a few quick questions.Many thanks! XOXO 1. How did you learn to cook? ...

Taste that changes as you chew

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by HabaneroLady 4 years ago

Last year, I decided to enter a chili cook off. I made the best chili of my life. The taste was interesting because you would put a bite in your mouth and first it would taste sweet. Then it wou...

Leek Recipes?

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by mmpott 4 years ago

For some reason, I have never cooked with leeks. I've had them in restaurant dishes and while dining at other people's homes, but have never made them myself. Does anyone have any favourite lee...