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I recently moved into a kitchen that has severely limited my cooking space, and I need recipe recommendations. I currently only have 2 burners and a microwave, but no oven. If a large pot is on one of the burners, the other is completely unusable, so there's a size restriction as well. I'm increasingly tired of pasta and stir-fry, so I was wondering if there were any other, perhaps more complicated, dishes I should attempt? Also, it's a shared kitchen so I can't have anything on for an extreme amount of time.
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Sep 20, 2011 13:37
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| # ¿ May 7, 2024 00:36 |
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Fig Newton posted:To clarify: I'd normally just be cooking for me, and I'll eat pretty much anything. Unfortunately, I'm closer to "broke" than anything else. Also, the fridge is ridiculously crowded. There's ten of us sharing this kitchen, so it's more or less a constant struggle to find space in there. The reason I mentioned time restriction was on the scale of hours, avoiding making soups and similar projects. I'm not exactly a cooking regular, so I'm more making recipe requests with such restrictions in mind instead of scaling down already-known recipes.
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Sep 20, 2011 15:21
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Fig Newton posted:Okay, so, no stock. This is fantastic, thanks.
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Sep 20, 2011 21:02
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pr0k posted:I did this the other day and I was sadly disappointed that it didn't taste like god's jizz. It tasted like Duke's. It's not fabulous if you make straight mayo, but homemaking it allows you to add all sorts of things for flavored mayonnaise. Sriracha, garlic, avocado, etc.
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Oct 4, 2011 20:53
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Aery posted:If I wanted to make, say an avocado mayo, should I mix the avocado mash in after the mayo is done or could I do it all at once? When I do it, I put stuff in before adding the oil, with the egg and mustard.
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Oct 4, 2011 22:50
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What's the difference between a good knife and a lovely knife besides sharpness? I bought a chef's knife for $2, but it seems decently sharp. I'm told I "should" spend ~$30 on one. What am I going to notice in the cheaper knife?
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Oct 10, 2011 11:25
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Grand Prize Winner posted:Can any of y'all recommend a good source of cheap recipes? Me and my dad budget about $50 a week for food and we're getting a little tired of pasta. Cookstr.com has recipe catalog, sortable by how expensive they are. It's my go-to source of finding things to cook. edit: here is the list of all of their recipes (including sides and other meals) which they consider "inexpensive": http://www.cookstr.com/searches?query=&cal=&sod=&carb=&cal_fat=&cal_sat_fat=&fib=&cost=1&by=&cost-e=1
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Oct 16, 2011 21:15
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Feenix posted:Help, you glorious bastards! I am in Paris on my honeymoon and so far we have had fairly good meals at little bar/cafes, but before we leave I'd love to eat at a really fantastique French restaurant. I'd also like to know this. I'm going to be in Paris in a few days, and need some excellent French food.
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Oct 16, 2011 21:41
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Is there any way to get rice to retain moisture, or to return moisture to cooked rice? Every time I make rice, it turns out great but I still haven't really figured out how to store it so it doesn't just turn hard.
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Jan 15, 2012 06:23
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So, a question of a different kind: I'm a broke college student and the closest supermarket is half a mile away. I have no car, but there's a CVS pretty close. How do I motivate myself to actually acquire and cook something delicious and not-Ramen?
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Jan 28, 2012 08:09
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I recently bought three pounds of chicken breasts, which I used to make stock. Any recommendations on recipes for the leftover overcooked, flavorless chicken? I've been shredding it and tossing it into stir fries and ramen so far.
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Nov 16, 2014 23:59
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I'm making a fast white bread, and the recipe I'm using says to let it rise for 20-45 minutes in a warm (75-85°) location. There's nowhere that warm in my apartment. What kind of extra time should I be looking at if it's ~60° in here?
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Nov 30, 2014 02:16
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Nicol Bolas posted:What's the full recipe? I can't think of a bread that rises properly in 20 minutes no matter what the temperature. Generally speaking, you're looking for it to double in size. When you poke it, it should not spring back, but instead should stay dented--that's when it's ready to be punched down or baked. It's the one from the Joy of Cooking. It rises for 40-45 minutes in the bowl, then gets transferred to the breadpan and rises for another 20-45.
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Nov 30, 2014 05:21
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Nicol Bolas posted:I'm so conflicted, because Joy of Cooking is gospel to me (I grew up with the 1970s edition in all its aspic glory), but that seems really wrong. Are you punching it down and shaping the loaf before the second rise? I tried to look around for info and according to various sources, it looks like rate of reproduction for yeast doubles every 10° C up until the ideal temp (32° C / 90 F°). So ... this is the part where you ballpark it and go by feel instead of doing a fuckload of math, if you're me, but I'd say double those rise times if you're working in an actual 60° F place. Yeah, it gets punched down in the transfer to the breadpan. I'm giving it double the time, hoping to approximate a double in size.
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Nov 30, 2014 06:20
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| # ¿ May 7, 2024 00:36 |
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It was recommended to me to save inedible bits of vegetables in the freezer to eventually make vegetable broth essentially for free. I've accumulated a few cups of garlic skins, onion roots, fleshy bits of pepper, ends of carrots and celery, etc. How much water should I use relative to the amount of vegetable? Is there anything I wouldn't necessarily have that should be in there and I might have to buy?
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Dec 15, 2014 01:36
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