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There are definitely wall-mounted or cabinet-mounted drainers, but that faucet is so high. It's easy to replace faucets if that's something you're open to. Another option is closing off the right two burners and using them as counter space. I have an NYC apartment with even less counter space, and that's what I've ended up doing. Yours looks like a five-burner stove -- how often do you actually use 4+ burners at the same time? Has it ever happened?
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# ? Aug 30, 2017 15:16 |
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# ? May 27, 2024 02:24 |
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Paper plates.
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# ? Aug 30, 2017 15:20 |
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This is what happens when contractors are also the designers.
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# ? Aug 30, 2017 18:30 |
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FatalTheGod posted:Hoping someone has some insight on this as this has been driving my girlfriend and I crazy! We recently moved into a new apartment in NYC, and we love to cook. However the counter layout of the kitchen has made setting up a dish/drying rack less than ideal (and we don't have a dishwasher). Apartment hunting time
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# ? Aug 30, 2017 18:32 |
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FatalTheGod posted:Hoping someone has some insight on this as this has been driving my girlfriend and I crazy! We recently moved into a new apartment in NYC, and we love to cook. However the counter layout of the kitchen has made setting up a dish/drying rack less than ideal (and we don't have a dishwasher). Take measurements and see what fits: http://www.ikea.com/us/en/catalog/products/20213835/ http://www.ikea.com/us/en/catalog/products/80213173/ These might barely fit to the right of your sink if you don't mind them overhanging the sink: http://www.ikea.com/us/en/catalog/products/10018194/ http://www.ikea.com/us/en/catalog/products/36980400/ wormil posted:This is what happens when contractors are also the designers. AnonSpore posted:Apartment hunting time It's New York.
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# ? Aug 30, 2017 18:53 |
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I would set a washbasin on the burners to the left, fill with soapy water, rinse in the regular sink, and then hand the dishes to someone to dry immediately, thus negating the need for a drying rack. Conversely, you could set up a little tiny table next to the sink (against the wall) and put a drying rack on top of it with a bunch of towels under.
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# ? Aug 30, 2017 19:07 |
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If you have the space you could get a portable dishwasher and then just hand dry anything you have to hand wash.
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# ? Aug 30, 2017 19:58 |
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All great suggestions (aside from moving - we've only been in the apartment 4 days!). I never thought about blocking off 2 of the burners. Right now I'm thinking that may be the right move - close off the 2 burners closest to the sink, and then place a dish rack on there when it's time to do dishes/let them dry. And yes, unfortunately the kitchen seems to be the least thought of room in an NYC apartment. I like to think we've done a good job setting it up (these pictures were before we moved in) but this issue seems to be the one we haven't been able to solve. Thanks for the insight everyone!
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# ? Aug 30, 2017 20:39 |
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How about putting a dish rack inside the cupboard above the sink? I've seen solutions like that, with an opening in the bottom of the cupboard so the water can drain into the sink, in summer cottages with miniscule kitchens over here.
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# ? Aug 30, 2017 22:23 |
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It's my daughter's third birthday on Sunday, and one of the things she wants to eat is a load of hummus with slices of bell pepper to dip: can I slice the peppers on Saturday night and keep them in the fridge until Sunday morning, or will they be ruined?
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# ? Sep 1, 2017 22:37 |
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Scientastic posted:It's my daughter's third birthday on Sunday, and one of the things she wants to eat is a load of hummus with slices of bell pepper to dip: can I slice the peppers on Saturday night and keep them in the fridge until Sunday morning, or will they be ruined? Edit: unless some bell pepper purist chimes in and tells me they're not, in which case, I will continue to do so, because they're fine.
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# ? Sep 1, 2017 22:47 |
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yeah they should be fine if you cover them or seal them in a tupperware
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# ? Sep 2, 2017 00:15 |
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rgocs posted:I slice bell peppers and keep them in the fridge for days to give my kids for lunch during the week. They'll be fine. I think it's awesome your kids will eat peppers for lunch.
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# ? Sep 2, 2017 00:37 |
If I even spawn a child and they want hummus for third birthday, I'll start believing in a diety
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# ? Sep 2, 2017 04:21 |
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I have a slow cooker and about 4 lbs of chicken thighs. Tell me your favorite way to combine them.
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# ? Sep 2, 2017 06:10 |
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Just a shout-out to whoever recommended Reinhart's American Pie. I just used the Pizza Americana dough to make some awesome pizzas. Made one white using the sauce and ricotta recipes from Serious Eats, one regular pepperoni, one pepperoni and half sausage and jalapeños. Also used a dough ball to make some garlic cheese sticks. Everyone seemed to like them, and they took some home. I know less is more with toppings, but I was too excited to have it turn out right that I got caught up in the moment.
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# ? Sep 2, 2017 06:23 |
QuarkMartial posted:Just a shout-out to whoever recommended Reinhart's American Pie. I just used the Pizza Americana dough to make some awesome pizzas. Made one white using the sauce and ricotta recipes from Serious Eats, one regular pepperoni, one pepperoni and half sausage and jalapeños. Also used a dough ball to make some garlic cheese sticks. Everyone seemed to like them, and they took some home. Nice! Homemade pizza is always a treat and those look great for first efforts.
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# ? Sep 2, 2017 06:47 |
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Klaus Kinski posted:I have a slow cooker and about 4 lbs of chicken thighs. Tell me your favorite way to combine them. I make pressure cooker chicken thighs all the time either with onions and curry, or onions and citrus, or onions and spicy. Hmm, maybe I need some recipes too. I'd just end up throwing a bunch of onions in anyway.
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# ? Sep 2, 2017 06:48 |
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wormil posted:I make pressure cooker chicken thighs all the time either with onions and curry, or onions and citrus, or onions and spicy. Hmm, maybe I need some recipes too. I'd just end up throwing a bunch of onions in anyway. Curry sounds like a great idea. How little effort can I put into this? Just brown the skin and throw them in or remove it first?
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# ? Sep 2, 2017 06:51 |
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Klaus Kinski posted:Curry sounds like a great idea. How little effort can I put into this? Just brown the skin and throw them in or remove it first? I've only done skinless chicken but have used turkey wings and left the skin on, browned it first. The skin will be soft obviously but it tastes fine. If you want to remove the skin later, it falls right off. This is the specific recipe I use but there are lots of them out there: http://www.fagoramerica.com/my_fago..._chicken_thighs
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# ? Sep 2, 2017 08:56 |
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My fridge is too full of jelly to fit the sliced peppers, will they survive in a sealed container on a shelf? Edit: doesn't matter, I've made the decision and gone out, alea iacta est Scientastic fucked around with this message at 10:54 on Sep 2, 2017 |
# ? Sep 2, 2017 09:12 |
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wormil posted:I've only done skinless chicken but have used turkey wings and left the skin on, browned it first. The skin will be soft obviously but it tastes fine. If you want to remove the skin later, it falls right off. This is the specific recipe I use but there are lots of them out there: My plan was shred the meat right off the bone to create a pulled chicken curry thing. Eh, thighs are basically free so I'll just try it.
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# ? Sep 2, 2017 14:14 |
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I cut them in chunks but shredding would work.
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# ? Sep 2, 2017 17:10 |
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Sauce recommendation. I'm making a main dish of brown rice, toasted pumpkin seeds, and roast broccoli. This isn't from a recipe; it's just improvising. It sounds tasty but a bit dry. What's a decent sauce to put on it? I could do plain old soy sauce, or soy/sesame oil? Maybe a thai peanut sauce? How hard is that to make?
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# ? Sep 2, 2017 21:24 |
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A romanesco sauce sounds like it would be a great fit for that meal! Edit - or something dairy based like a huge dollop of sour cream with some herbs mixed in.
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# ? Sep 3, 2017 11:49 |
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Bagheera posted:Sauce recommendation. For an easy peanut sauce use a hand blender and mix up peanut butter, sweet chili sauce, soy sauce, toasted sesame oil, fresh lime juice, cilantro, and sriracha.
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# ? Sep 3, 2017 13:16 |
I want decent pots/pans. I have a cast iron, and a couple good knives (chef and pairing and ulu), but I have 1 big rear end soup pot that is good, all my other pots and pans suck. $200ish budget, if anyone has just some stellar recommendation, if not here's what I've been seeing: https://www.amazon.com/T-fal-Resist...chen%2Bset&th=1 It seems like it fits all my needs, it's oven safe and dishwasher safe.
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# ? Sep 3, 2017 21:47 |
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Nonstick cookware tends to peel off after a few years, so if you don't want to have to rebuy cookware in a few years maybe get this one instead https://www.amazon.com/gp/aw/d/B00P...otAL&ref=plSrch
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# ? Sep 3, 2017 22:32 |
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Agree 100% about needing to replace non-stick but I have one of those T-fal teflon skillets, only for eggs and fish, and it is the best teflon skillet I've ever owned. Just make sure you get the ones with riveted on handles like the picture. The T-fal with bolted on handle is thinner aluminum and the bottom will warp as it heats. But for general purpose, good stainless is tough to beat.
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# ? Sep 3, 2017 23:31 |
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Why exactly do we sear protein? I understand that there's the need for a crust to form on the surface, and something about caramelization, but I've heard explanations for it ranging from "locking the juices in" to "getting a nice fond on the bottom of the pan".
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# ? Sep 3, 2017 23:59 |
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Pollyanna posted:Why exactly do we sear protein? I understand that there's the need for a crust to form on the surface, and something about caramelization, but I've heard explanations for it ranging from "locking the juices in" to "getting a nice fond on the bottom of the pan". https://en.wikipedia.org/wiki/Maillard_reaction is reason number one
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# ? Sep 4, 2017 00:05 |
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Going to make the Food Wishes Chili Colorado, but I couldn't find any Chuck, so I got country ribs instead. Figured it was close enough. Is this a terrible idea or will it be edible?
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# ? Sep 4, 2017 00:37 |
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FatalTheGod posted:All great suggestions (aside from moving - we've only been in the apartment 4 days!). I never thought about blocking off 2 of the burners. Right now I'm thinking that may be the right move - close off the 2 burners closest to the sink, and then place a dish rack on there when it's time to do dishes/let them dry. Dish racks are the tool of the devil, and I loving hate them so much. They end up sitting there, with the dishes in them permanently, and the bottom gets gross and infested with mold and other horrible things, and GOD DAMNIT I HATE THEM SO MUCH. At home, I cover the burners with towels, and set my dishes to dry atop those. Then, as soon as they're dry they get put away, because if I don't, I am not going to be able to cook until it's cleared off. The thing with tiny spaces is that you have to force yourself to be vigilant about letting poo poo get out of hand. My apartment in Jersey City is even more tiny than any I had in Manhattan, so I need to be super careful about how I use my space. I have exactly /one/ drawer in the kitchen. That means that anything with a hole is getting hung up on the wall. The drawer houses things that don't have a hole and thereby cannot be hung up on the walls. All clothing gets hung up in the closet on hangers, with the exception of underwear and socks. Those get folded neatly, and put into storage containers that fit into my closet. The one thing I /do/ have plenty of is cabinets, so I'm pretty careful to put things away into the cabinets. I bought an extra rack for my freezer, so that it can be neatly arranged in there. That way, I have space to throw a large thing into there that I need to freeze, while still having space for my frozen veg, frozen fruit, curry leaves, etc. Atop the tiny rear end counter lives my rice cooker (it gets used daily), the Vitamix, the toaster oven, and the cuisinart. Everything else gets put away into the capacious cabinetry. Whenever I'm at a friend's home who lives in NYC, I'm endlessly amazed at how much space gets wasted on poo poo like dish drying racks, little caddies for mugs and poo poo, and all kind of other random poo poo that never gets used. You don't live in the suburbs, Linda. It's time to make some loving space. Seriously, it is so much nicer to have things put away. If it means that you end up actually drying dishes with a towel as you wash them, that's cool too. I just don't have the patience for doing it, so I found that the over the stove method works really well. Best part is that the back of the stove lets you prop up the dishes so that they drain off into the towels. Everything is usually dried nicely in an hour or so, and it's dead simple to put away. You kitchen looks lovely!
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# ? Sep 4, 2017 01:13 |
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Pollyanna posted:Why exactly do we sear protein? I understand that there's the need for a crust to form on the surface, and something about caramelization, but I've heard explanations for it ranging from "locking the juices in" to "getting a nice fond on the bottom of the pan".
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# ? Sep 4, 2017 04:03 |
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Can I get some tips on cooking chicken? I've been using my brothers foreman grill, he cooked some the other day for me, then I did some myself tonight and the chicken seems a little....tough. I don't think I'm overcooking it(planning on getting a meat thermometer). Both times I cooked it from raw(not frozen) first time were boneless skinless breast and the second time was tenderloins. Should I just learn how to use a skillet or whatever? I work a ton of hours so being time efficient is fairly important to me. Most of the time I'm cooking I'm doing it for meal prep as well.
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# ? Sep 4, 2017 05:40 |
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When you say tough, is it dry or juicy? I've had chicken breast that was tough even when cooked properly, sometimes in the same package with breasts that are tender. If it's tough to stick a fork in before cooking, it will be tough after. I'm talking about sauteing. Pounding them out might help, but I never do that.
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# ? Sep 4, 2017 05:54 |
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Chicken tenderloins on the grill overcook if you look away for a few seconds anyway. They're pretty thin, and low in fat content, so easy to dry out. I prefer to marinate and bake chicken given the choice.
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# ? Sep 4, 2017 07:33 |
Drunk Driver Dad posted:Can I get some tips on cooking chicken? I've been using my brothers foreman grill, he cooked some the other day for me, then I did some myself tonight and the chicken seems a little....tough. I don't think I'm overcooking it(planning on getting a meat thermometer). Both times I cooked it from raw(not frozen) first time were boneless skinless breast and the second time was tenderloins. Should I just learn how to use a skillet or whatever? I work a ton of hours so being time efficient is fairly important to me. Most of the time I'm cooking I'm doing it for meal prep as well. That thing is basically a lot like a panini press, right? I would pound the chicken breasts thin before cooking, that should both tenderize them and make them cook faster which should help keep them juicier. The tenders just need to be cooked really fast because they dry out and overcook very quickly, you would get better results in a fry pan where you can tell how done they are easily. Chicken thighs hold up well to a lot of cooking and are very hard to overcook so you might want to try those.
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# ? Sep 4, 2017 09:04 |
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dino. posted:Dish racks are the tool of the devil, and I loving hate them so much. They end up sitting there, with the dishes in them permanently, and the bottom gets gross and infested with mold and other horrible things, and GOD DAMNIT I HATE THEM SO MUCH. Have two collapsible drying racks and wash one whenever it gets smelly
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# ? Sep 4, 2017 09:10 |
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# ? May 27, 2024 02:24 |
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Liquid Communism posted:Chicken tenderloins on the grill overcook if you look away for a few seconds anyway. They're pretty thin, and low in fat content, so easy to dry out. I prefer to marinate and bake chicken given the choice. I think that's it. The first meal I had, the breasts that my brother cooked, one was cut thin and that was the tough one. The fatter one was still a little tough but not near as bad. I guess I just need to experiment more and a thermometer should help because then I can just take it off as soon as it gets up to 165 in the middle or wherever the chicken range is. Liquid Communism posted:Chicken tenderloins on the grill overcook if you look away for a few seconds anyway. They're pretty thin, and low in fat content, so easy to dry out. I prefer to marinate and bake chicken given the choice. I might also try the baking thing. Before I moved here last week, all my poo poo at my old apartment basically didn't work. The oven was messed up in some way, it couldn't even cook a frozen pizza correctly. Now that I'm here I can actually mess around with other cooking methods now. Seems like the oven would lend itself to cooking several at once for food prep anyway. Also I honestly don't remember how juicy they were.
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# ? Sep 4, 2017 09:15 |