Cooking Experiment

Cooking Essentials for Your College Dorm

Cooking in a college dorm is sort of like camping—but indoors and for an entire semester. Oh, and you have electricity. That's kind of a big deal. Whether it's you who's moving on campus for the first...

Cooking class in Florence or Tuscany

by small bites 3 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

by bravo7490 3 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?

by ad7yn 1 year 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?

by KainYusanagi 1 year 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!

by cyberCherry 1 year 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... ?

by Augie6 2 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?

by hazma12 1 year 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

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

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?

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

by lumpynose 4 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 2 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!

by cathyeats 9 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

by bennnythejet 2 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?

by jawnn 2 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

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

by HabaneroLady 3 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?

by mmpott 3 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...

Is it ok to cook Steak and Fish in the same pan at the same time?

by colleen_wing 4 years ago

is it safe? like if I add the fish right after I flip the steak they should end up done at the same time. is adding the the uncooked to the pan with the partially cooked steak dangerous? will the s...

Tips for first-timer cooking through a cookbook

by ellennoble 4 years ago

I am looking to cook through the cookbook "The FeedZone CookBook" (A great, healthy cookbook written for athletes!). I have never cooked through a cookbook and figured it would be a great time to t...