Tips, Tricks, & Shortcuts

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

Apple Cores: Not Just for the Compost Bin

What’s not to love about an orchard-fresh apple on a crisp autumn day? For many people, it’s the core, which often finds itself on the fast track to the trash. But did you know that you can use apple...

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Fluffy rice from a rice cooker?

by rworange 9 years ago

I love my rice cooker because I can just throw the rice and water in there and not watch it. However, it always comes out sticky. How to fluff it up? I've been using long grain rice. Should i u...

What is the secret to the firm dense shrimp for shrimp cocktail served in the best steakhouses and restaurants?

by chowhounder411 8 years ago

The best steakhouses and restaurants serve dense firm shrimp for shrimp cocktail. They are not light and airy like what is commonly served. Is this a different species or is the cooking technique d...

Pork Chops in a Skillet - Time to Cook?

by Dansky 11 years ago

Hello, Fellow Chowhounds: I have a question regarding what time most of you use to cook bone-in pork chops in a skillet, either cast iron, or aluminum. The chops have been approximately 1 inch thi...

Tips (or Recipes) for Moist, Tender Meatballs

by unpoedic 8 years ago

What are your tips for the ultimate moist and tender meatballs? Incorporate soaked bread (the softer and whiter, the better)? Slow cook them in the sauce, or pan-fry vs. baking? A certain combinati...

Gingerbread House Tips and Tricks?

by Aprileats 9 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 13 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 9 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 14 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 9 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 9 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 9 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 10 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 9 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 9 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 10 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 14 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 11 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 10 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 14 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 13 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 ...

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