Tips, Tricks, & Shortcuts

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

Salmonella & Foodborne Illnesses Are Spiking: Here's How to Protect Yourself

Protecting yourself from a foodborne illness like salmonella or E. coli at your summer BBQ should be of high priority, but what are the best ways to keep pork and poultry bacteria-free and safe to eat...

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Gingerbread House Tips and Tricks?

by Aprileats 6 years ago

I'm going to attempt to make a gingerbread house from scratch this weekend. I'm planning to use Martha's Molasses-Gingerbread Cookie Dough. http://www.marthastewart.com/339021/molasses-gingerbr...

How do I thicken my soup?

by JennS 11 years ago

I made a winter squash soup to serve tomorrow night and it came out thinner than I intended. I may have blended it too much. The recipe (can't find it online) is from Cooking Light and it includes ...

Pork Tenderloin Temperature and Cooking Time

by lemony05 7 years ago

I want to roast a pork tenderloin for dinner tonight. I stuffed it already with onion and sage stuffing. I used two tenderloins, butterflied and tied together. The stuffed tenderloin weighs about 2...

Runny frosting! What am I doing wrong?

by CookieEater 12 years ago

My frosting always ends up runny, no matter what I do. End result, my cakes always look like the leaning tower of Pisa. Tastes good, yes, but looks nasty. Especially if it's chocolate frosting. ...

Why did my pie come out runny?

by Eric_Cartman 7 years ago

The first time I made a blueberry pie, it came out nice and thick. I loved it so much, I went and made it again. It was like someone poured juice into my pie. :( I even let it chill overnight. $24...

how to cook a family "stuffing" recipe outside the bird ?

by lindae3213 7 years ago

Our family stuffing recipe includes cooked pork sausage, celery, bread, minced onions, and raw eggs among other items and cooks inside the turkey.....how do I now make that same recipe as dressin...

Does anyone ever make tender pork chops?

by LIMary 7 years ago

I just can't manage it, so matter what. What cut do you get and what is your secret?

Trick to a good Roast Beef?

by missmar79 8 years ago

What is the trick to a good roast beef? Type of Cut? Rub? marinade? I made my first roast beef- I had a 2.5 lb angus top sirloin I braised it in a dutch oven then roasted at 375 for 40 m...

Stumbled upon great way to keep bread fresh!

by meatn3 7 years ago

I have a household of one and have trouble keeping breads fresh long enough to use them up. Sometimes I just don't have room in the freezer... I purchased an artisan loaf (olive and rosemary, no...

Home cooks + professionals -- anyone have problems with dry hands?

by darrentran87 7 years ago

Hi, sorry if this is in the wrong forum, but as a home cook I have a huge issue with dry hands. Especially when my hands come in contact with salt or even water/liquids for a prolonged period of t...

Need tips for separating pumpkin seeds from the stringy guts

by rainey 8 years ago

I love roasted pumpkin seeds and we're having Dorie Greenspan's Pumpkin Stuffed with Everything Good tonight for dinner. I could be munching yummy pumpkin seeds over The Daily Show if it didn't ta...

What's a Good Sauce to Serve with tamales?

by niki rothman 12 years ago

Happy New Year, Chowhound Chefs! Here in SF the Mexicatessens specialize in making tamales for the holidays, and I got my share today (chicken). Trouble is, they look kind of bare...like they need...

My braised/pot roasted beef/pork roasts always come out dry, hard

by LavenderPeony 9 years ago

Hi there! Been browsing Chowhound posts for the last year but this is my first time joining and posting! Excited to be part of this cool community. ; ) I only started cooking at home full-time for...

Can I grind whole bean coffee in the food processor?

by nojunk 8 years ago

I bought a 3 lb bag of coffee at Costco and forgot to grind it on the way out. (I hate it when that happens!) Can I grind it in the food processor. If so, any tips?

How do you keep everything warm till it's all served ?

by sweet100s 12 years ago

What are your tips for keeping your food courses warm till you're ready to serve it ? I appreciate this more in restaurants now that I find it's so difficult to accomplish when I'm cooking a mai...

Cooking fish without the fish smell

by calabasas_trafalgar 11 years ago

Ever since we moved to our new home, my wife has been afraid to cook fish(mostly trout or salmon)because it leaves the whole house smelling like fish. We run the exhaust fan the whole time but it ...

Things to add to chili recipe?

by AndIDontMind 10 years ago

I have been using a very simple chili recipe - ground beef, taco seasoning, onion powder, garlic powder, ground cumin, cheese, kidney and pinto beans, and salsa - and plan to make a pot this weeken...

How do you keep fried chicken crispy for a picnic?

by frobe 10 years ago

Yesterday I made some fried chicken tenders that came out great. I needed to bring them to a picnic about 20 minutes after they were done so put them on a cooling rack for that time and then put t...

How do you peel an acorn squash?

by Madelyne 11 years ago

So I've never cooked with acorn squash before, and I'm going to be making a dish in the slow cooker that calls for peeled, seeded and diced acorn squash. It occurred to me that it might be a chall...

How to fancy up canned corn?

by wendywa 10 years ago

I'm cooking dinner for a friend's family because she is recovering from surgery. They are not very experimental eaters, so I am simply roasting a chicken and preparing a green bean casserole. I h...

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