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Tips, Tricks, & Shortcuts

Chowhounds share their best-loved tips, tricks, and shortcuts for cooking, baking, mixology, and more.

Caviar 101: Everything You Need to Know About Eating Fancy Fish Eggs

Caviar, or fish eggs that are usually sourced from one of three types of sturgeon, is one of the symbols of decadence in the food world, and true food lovers tend to look at the delicacy with awe. It...
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J-E-L-L-O problems

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by tom S. 13 years ago

(first of all, yes i failed at making the simplest of all things, jello) So, i followed the instructions. 2 cups hot water, 2 cups cold. can mix in fruit if theyre drained. So I mixed in some fre...

how do doctor up canned baked beans?

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by mom2 11 years ago

We have just been invited to a bbq tonight and were asked to bring baked beans. I don't have time to make them from scratch, so what is the best way to doctor up a few cans to make them taste like...

Chowhound Celebrates 22 Years: Hounds Share Favorite Threads, Restaurants Reccos, & Cooking Tips

The Chowhound Team
by The Chowhound Team 16 days ago

As Chowhound turns 22 (happy birthday to us!) we take the opportunity to look inward, at YOU, the Hounds who make this community so vibrant, packed with fascinating information about food & drinks,...

Cooking ribs

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by codmeister 13 days ago

My wife bought a package of ribs to be cooked tomorrow. On the package it says "Back Ribs". I'm used to the term "Baby Back Ribs" . . . but not just "Back Ribs". Do they sometimes use the term ...

Brisket logistics

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by reewah 20 days ago

I am planning to smoke a brisket for my son’s graduation party Sat but have a few logistical issues. Plan was to do a rub and cook in a makeshift smoker (big barrel-style grill with indirect heat a...

Dredge or not to dredge skinless chicken breasts?

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by FrznrthS 22 days ago

Hi. I want to make Coq Au Vin Blanc ish with skinless breasts. I’ve tried before by dredging the chicken. Often the coating comes off making much less appealing. I’m tempted to try without th...

Homemade Meatballs: Bake or Fry/Brown in Saucepan. Which do you do?

provreviews
by provreviews 6 years ago

I decided to scope out on Pinterest and also on allrecipes.com how many different recipes for homemade meatballs I could find. Well let’s just say that I found so many different variations and most...

Coffee Secrets: How Do You Make Your Favorite Brew?

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by treb 2 months ago

I've heard of adding a pinch of salt to coffee before brewing. Does anyone do that? Does it make a difference? I've also heard of adding a few pieces of egg shell, anyone do that? A pinch of...

Pan frying help

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by bethanyimsland 1 month ago

I don’t use this method often, but every once in a while I forget how much of a pain it is, and I have a menu item come up that I need to pan fry in batches. Not deep fry, but .5 inch of oil or so....

Best Cooking Method for Shishito Peppers?

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by JENNYBEEAY 2 months ago

I love shishito peppers so much but find that they fall flat immediately after grilling them on a perforated grill pan. Does anyone have a tried and true method for cooking these perfectly?

What to do with a can of chili?

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by Reston 8 years ago

I have a can of Hormel chili (no beans) that I don't know what to do with. I bought two cans with a coupon I had. The first was served on a baked potato with sour cream and jalapenos. It was ok, bu...

Ricotta strainer

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by Fritz 2 months ago

don't like the cheese cloth over strainer method. seems rather a waste for the cheesecloth in addition to the pita of it. is there a better option available that others have used?

Any tips for making large quantities of rice?

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by cpulliam 10 years ago

I'm going to be cooking white rice for around 150 and I'm worried about it getting too mushy. Should I cook small batches and then add together? Should I undercook it? It's going on a buffet so...

Upping The Nacho Game

kaleokahu
by kaleokahu 2 months ago

I'm prompted to post this because yesterday I was served remarkably good nachos. It was the first time in my memory that the nachos were topped with lightly pickled FRESH jalapeno slices. I abhor...

Best (most adhesive) Egg Dip for Breading Food

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by zackly 3 months ago

Regarding the standard breading procedure (flour-egg wash-bread crumbs), I have a question. Has it ever been determined what is the best egg dip for maximum adhesion of the bread crumbs? Just eggs ...

I cooked some great steaks last night! Check out the pics.

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by makeupyourworld 3 months ago

Last night my mom and I wanted some filet mignons, which she asked me to cook since she claims she can't cook a good steak (I refuse to believe it). To go with it all, I served up some: Fresh Ho...

Temperature of lamb?

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by tomnewcombe 3 months ago

Hi, this is probably a silly question but I am slow cooking a leg of lamb. I’ve read that the ideal temperature on my meat thermometer should be 60 degrees - does this mean when the meat hits 60 I ...

Slow-Cooking Brisket in an Oven

mborghese
by mborghese 8 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found online and it's been sitting in the rub since Wednesday. I don't have a BBQ, sm...

How to make an egg patty?

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by ViolentScarlet 7 years ago

Does anyone have any tips on how to make an egg patty, like basically scrambled egg but in patty form like they put on breakfast sandwiches? I know they sell rings for this purpose, but does anyon...

canned potatoes - anyone cook with them?

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by risanne 11 years ago

Will anyone admit to cooking with canned potatoes? Any good ideas? So far I just saute them in oil and butter until crisp..........