How do you like your meats?

How do you prefer your meats cooked? I like any kind of meat, including fish well done, sometimes to the point of drying it out a little. It's not the taste to me that I don't like about not completely cooked food. It's not some worry about bacteria or anything either. I just don't like the texture that you get, especially with fish and eggs.

Posted by mysterygirl154 8 years ago


liquid weld

I patched the bottom of an iron pan we use for camping with liquid weld, is it safe to eat food cooked in the pan?

Posted by thinkingtank 3 years ago


Microwave Cooking Cheats

How do you use your microwave to speed up recipes? Are there unusual microwave "cheats" you rely on?

Posted by garnishrecipes 6 years ago


Cook a Burger with Your Tailpipe

Why waste all that heat out your tailpipe when you can cook a burger with it? We've seen an instructable on how to [https://www.instructables.com/id/Cooking...-with-your-car/ cook with your car], but this concept shows a simple device for grilling on the go.It looks like it's still just an idea, but where else can we harness energy that would otherwise just heat up the air? link

Posted by fungus amungus 10 years ago


How to cook infused egg?Help!

Please tell me how to do! Thanks!

Posted by s3615625 6 months ago


cooking on a rock

Hi, a long while ago I went to japan on a business trip, my host took me to a restaurant, lunch,, that the hostess cooked the thin strips of meats, veggies, and fruit on some sort or flat rock.  There where burners under the rock. might someone know what kind of a rock this might be? thanks jack 

Posted by hohum 5 years ago


"techniques" section in cooking?

Hey! I just posted an instructable on red foods, and I had a little trouble figuring out how to categorize it. I think that the cooking section could use a techniques category. If someone wanted to post an instructable about how to descale a fish or cut an onion, right now they'd have to decide if that was a main course, salad or sandwich. General cooking techniques are what I get the most requests for when I teach cooking. I think that more technique-based instructables would be a huge asset to the community! Cheers, Renee

Posted by kitchentablescraps 7 years ago


Experimental Cooking

To break in the forum - I'm thinking of making a Dorito and Onion Pot Pie. Fun? YES. Delicious? Hard to say...

Posted by jerbtown 12 years ago


How to Cook Prime Rib. Easy

Https://www.instructables.com/id/How-to-Make-Prime-Rib./

Posted by GoingLikeSixty 11 years ago


How to Cook Bacon with a Machine Gun

FINALLY! Now you can stay nourished while you're out shooting rounds.  And what does a machine gunnist crave more than bacon, right? See it all here

Posted by scoochmaroo 8 years ago


What is the best affordable food that I can cook this new year?

What is the best affordable food that I can cook this new year? Also dessert please. I am thinking what to prepare but my budget is tight.

Posted by sikatangpinoy 8 years ago


How do I cook chicken to be really soft?

How do I make chicken really soft after cooking , like they do in chinese restaurants? It invariably becomes a bit hard. TIA :) Have a great day!

Posted by pointblank_me 6 years ago


Night time Solar cooking

How would you like to cook with Solar power...after the sun went down?  It looks like MIT is on to something for the next step in Green tech. I found this idea very inspiring and it really makes the mind think of other uses beside just cooking after dark with the Sun. Think about useing this as a home heating device or water heater.  We could get millions of people off the electric grid with this type of invention if scaled up or engineered for the right useage. Any other ideas out there folks?

Posted by RedneckEngineer 7 years ago


How to obtain used cooking oil from a fast food restaurant.

With today's rising fuel costs, and the promise of homemade or readily available "biodiesel" for diesel engines, I was wondering if someone could make an instructable on how to get used cooking oil from a restaurant- most likely of the fast food variety. Used cooking oil is in excess in these restaurants yet it is a valuable resource to be recycled in diesel engines.

Posted by virtualone 10 years ago


Microwaving Dough

If I was to make a batch of cookie or biscuit dough, could I cook the dough in the microwave, as opposed to the standard oven? Would the dough cook normally? Thanks!

Posted by Bran 10 years ago


Drawing a Parabola for Solar Cooking

I'm building something using a parabolic curve mirror to heat water with the sunshine. I've been out of math class too long....I found these nice sites to help simplify drawing a parabola.Parabola Design Wood ModelDraw a Parabola, using pencil and string

Posted by robbtoberfest 10 years ago


What's your favorite piece of cooking hardware?

Just wondering if anybody out there has one, "couldn't live without" piece of cooking hardware. A favorite gadget or tool that you just couldn't live without. Mine is actually my cast iron skillet I got for my 20th birthday along with a copy of Alton Brown's "I'm Just Here for the Food". I swear I have cooked pretty much every single kind of dish, from breakfast to dessert. I use it at least 5 times a week, and that would probably be a conservative estimate. Anyway, I'd love to hear what kitchen treasures anybody has out there.

Posted by mrrentalshoes 9 years ago


what do you what me to do next ?

Do you want me to do craft , cooking and pets craft - rainbow loom -making stuff for dolls and things cooking -cakes , cupcakes ,biscuit or anything else sweet -pizza , pasta , or anything else savory pets -treats -toys

Posted by Mixey 101 4 years ago


Toaster Oven Recipes - Need this category in FOOD

There needs to be either a contest for cooking stuff in a toaster oven, or a category in food for cooking in a toaster oven.  I'm going to college in a few months and I need yummy recipes and how to make them cook right in a toaster oven, since I can have one in my dorm.

Posted by hlagas 7 years ago


Cooking contest

Drinkmorecoffee's instructable on cooking got me thinking... I think that our next mini contest should be a cooking contest. The rules being that you make something you've never made before, but without using a recipe. So instead of getting a pomodoro sauce recipe online, you make it yourself, using what you think it needs, and then make an instructable on how to make it. Of course you can use the basic sponge recipe like drinkmorecoffee provides, but from there you make it your own. What do you think?Well, the contest is up:Have Fun!

Posted by Weissensteinburg 11 years ago


What should I learn to cook? (Or, what would you like an ible on?)

I get seriously tired of the same old things. I want to branch out a bit.What should I learn? What are your favorite things to cook?What are your favorite things to eat?I think my next big thing will be scalloped potatoes. I love when my mom makes them, but I've never had success at it by myself. And perhaps new desserts and breakfast items?Obligatory Iron Chef apron picture activate!

Posted by jessyratfink 9 years ago


E-book: Cooking Material. Could molecular gastronomy help discover new matter?

AN INGREDIENT IS A MATERIAL! Using this e-book "Cooking Material", starting from your own familiarity with cooking, you’ll find inspiration to create material from a recipe. Please watch the book trailer (if you don't see the video, please click on this link) Is it possible to make dough with sawdust instead of flour? Caramelize glass crystals like sugar? Freeze-dry a string of wool so it resembles spaghetti? Today, industry innovation has made it possible to transform traditional materials into diverse states. Liquid wood for furniture manufacture, textile spray for auto interiors, and metallic foam for experimental prosthetics are all examples of familiar materials that have been altered into new, more efficient forms. Are these “special” recipes edible? Not at all! What is their use, then? For one, disseminating the elementary knowledge of chemical-physical reactions taking place in different materials, while maybe you will discover a wall plaster or a jewelry clay or something else useful—and allow your imagination to move freely. Molecular gastronomy adds scientific knowledge to our traditional cooking savoir-faire. This science allows to explore matter through new eyes: so grab you mixer and get cooking, get experimenting! E-book: Cooking Material. Could molecular gastronomy help discover new matter? on iTunes Store or Amazon.

Posted by humier 6 years ago


Can't enter cooking basic challenges contest

I am not able to enter the contest " cooking basics challenge" - https://www.instructables.com/contest/cookingbasics/ it is saying that my instructable - https://www.instructables.com/id/Home-made-Cottage-Cheese-Paneer/ is published before the starting of the contest. Contest started on june 29. I published my instructBles on July 5th.  Do help me out in this ambiguity. Passion Make

Posted by Passion Make 3 years ago


Best Recipe

Hey everyone,     What is your best recipe? It can be something you made up or something you just found in a cookbook. I want to hear all about your cooking adventures! I will post my recipe for curried spinach soon.

Posted by nerdfighter73 7 years ago


Cooking Contest Updates

So, instead of making you guys check back to the group every so often, I'm making this topic to post any contest updates. This way, as long as you check the forums every so often you will see when there is a change to rules or whatnot.

Posted by Weissensteinburg 11 years ago


Best Ipod Apps?

Tech might not be the best category but Ipod is technology! I need apps for my ipod!  I can download from Apple or Installous.... Cooking, DIY, Self help, Music, Fun games(not angry birds)....open to anything..

Posted by FlatLinerMEDIC 6 years ago


This is what happens when you don't cook my food right.

Well the slow lady at my local KFC took half an hour to cook two big crunch sandwiches (spicy mayo of course), and two small popcorn chickens. This was not even combos with fries and drinks, just sandwiches and popcorn chicken. To spite the dumb b*tch (I mean really she took WAY longer than she needed to, and the only cook in the back left in the middle of cooking something to go have a smoke out back). I ended up stuffing my pocket full of salt (apparently they keep inventory of their salt packets, I know this because my sister used to work at a kfc). I took roughly 350 packets of salt, enough to take a big dent out of their supply. Needless to say, my mom was even pissed, her popcorn chicken was soggy when she got it, yet my gf's was made fresh and was still hot, what's going on there??? Regardless, if anyone lives in Ontario, I reccomend you steer your business away from the Port Elgin KFC, it's private ran (they bought the franchise and it's not ENTIRELY ran by kfc), and thusly, it's ran by some rather piss poor cooks and the cooking quality is not consistent nor is it up to standard. I hope someone thanks me for this.

Posted by Punkguyta 8 years ago


Machine to mix and cook at the same time?

Hi everyone. Can anyone suggest how to safely customise a heavy duty food mixer (I have a Kitchenaid) to allow a heat source to be placed underneath? I basically need to mix and cook at the same time. There are various low-powered electric stirrers (I’ve tried using a Stirio) for domestic use, but then there seems to be nothing commercially available in-between that and huge industrial machines. Any suggestions very gratefully received. Thanks Michael

Posted by mjh12345 1 year ago


Eric Wilhelm of Instructables Featured on NPR

Last week, Eric Wilhelm, the founder of Instructables, was featured in an NPR piece on the cooking style of "sous vide" and how many people are bringing the technique home with their own DIY versions. Check out the piece to learn more about these cooking techniques, and to hear Eric rave about salmon: http://www.npr.org/2011/10/23/141611844/self-starters-eat-up-slow-cooking-technique 

Posted by kazmataz 7 years ago


Instructacon Dinner

With all the interns in town there was one thing that had to happen: a huge dinner where everyone had to make something delicious. We went shopping and then descended upon Eric and Christy's place for a frenzy of cooking. Lots of amazing food was cooked and enjoyed. Here are a few pictures from the meal.

Posted by fungus amungus 10 years ago


Get Cooking for the Fake It, Don't Make It Contest

The Fake It, Don't Make It Contest ends this coming Sunday! That's coming up soon so get out there and make some tasty food. The recipe has to have six ingredients or less and have at least two shortcuts.Prizes include Crate & Barrel gift cards, Real Simple aprons, and a chance to be published in Real Simple magazine. And all you have to do is cook one item. Fake It, Don't Make It Holiday Recipe Contest

Posted by fungus amungus 11 years ago


How to Cook Tomahawk Ribeyes Steak

i'm gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees, our steaks have an internal temperature of an 115 degrees now I'm gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I'm gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees. Now after a 10-minute rest that will give us a medium finish. After about 2 and a half minutes, I'm gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I'm gonna give them a flip for 5 minutes on the other side. And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best steaks I'll ever have! Thank you guys very much for watching. Learn From Video https://www.instructables.com/id/How-to-Cook-a-Tomahawk-Ribeye-Steak/

Posted by MyChicagoSteak 3 years ago


What did you cook/eat last?

I just like reading about this. I'm a nerd. Today I ate channa masala with rice. I'm cooking kheer (rice pudding) right now, and I made some chocolate-chocolate chip-chocolate mint glaze cookies earlier. Tomorrow morning I'm making some sugar cookies with sugar coated fennel seeds as sprinkles. I thought about that eariler today, and it just sounded SO good. I have a party tomorrow night. I normally don't make so many sweets. :P

Posted by jessyratfink 10 years ago


Thermal Paste

Hello, I was wondering, if you had tubs of high temperature thermal compound, would putting it on your stove-top (flat topped stoves, not the ones with the coils) before you cooked let your stove be more efficient? Other than the fact that I don't know where you would get high temperature thermal paste that could withstand your stop-top and the fact that it would probably ruin your pots, pans, and stove, is it possible? I wonder because I just saw my tubs of thermal paste sitting there and then went inside to cook something.

Posted by tinstructable 7 years ago


jrchefs: Kids Can Cook

Shouldn't there be a limit of how many ibles you can post in one day, All the ibles people have put work into are now not seen on the recent feed (The one I've always used), I really don't think this is very fair for other users as the first page is really where people first see it and it gets it's page views. Discuss!

Posted by Joe Martin 9 years ago


homemade soymilk

I looked for an instructable on how to make soymilk but couldnt find one. how do I request one? do I cook the beans before I grind them? how finely do they have to be ground? how much water do I add? how long must it cook? whats the best way to strain it when I'm done. what can I add to sweeten it and give it some flavour?

Posted by granpa 9 years ago


Change Password: Error on Page

Change Image(s) Quick Links Inbox (0 new) Following Image Library Chief Cook Age: 62 Gender: MALE Member Since: Aug 17, 2008 View Profile | Edit Profile You InstructablesDiscussionsSettingsPro Membership ProfileCustomizeProfile ImagesEmail AlertsChange EmailDefault LicensePasswordPrivate RSS FeedsGroups Change Password Old Password: ****** New Password: ********* Retype Password:********* Change Password Error on Page       This appears on the status bar and the bottom of the page. This happens every time.  The passwork does not change. My PC is an HP Pavilion a1520n.  The OS is Windows XP Media Center Edition 2005.  I am running IE version 8.0.6001.18702. Submitted by: Chief Cook

Posted by Chief Cook 6 years ago


Do you cook mostly or all vegetarian food? What are your tips for staying balanced?

Was anyone else raised eating meat, then switched to mostly or all vegetarian cooking? Any tips for how to shop, filling meals, and how to avoid eating too much starch and sugar (pasta & fruit)? I'm thinking about limiting how much meat I eat, but I'm curious how to switch out of a meat-and-potatoes model I'm accustomed to from childhood. I love a good salad, have an enthusiastic passion for bean dishes, and have access to good vegetables. Looking forward to hearing your thoughts.

Posted by garnishrecipes 6 years ago


Kyoto trough 2 wing concept. Try it in a panel cooker?

Panel cookers are simple solar cookers that are made by folding cardboard. When folded, sunlight shines on the panels and gets reflected to the cooking pot. (Normally the cooking pot is painted black and it is often covered in an oven bag to keep heat in better). But, I have never seen a picture of a panel cooker with the side folds in towards the cooking pot instead of out away from the pot. My tests indicate that it will cook for a longer time if you face the side panels in. Anyone want to try it? Also, the tests in software show that a normal panel cooker might give better if it was made with a long tail in line with the path of the sun. Would you like to make small ones and compare this to a normal panel cooker? Small ones heating pint jars of water might be very good for comparison. I have too much cloudy weather to do this. Also, do not worry too much about parabolic. A part circle is just as good for solar cooking and the important thing is to have the axises of curve (Perhaps there is a correct word?) of the troughs or panels at right angles to each other. Brian

Posted by gaiatechnician 9 years ago


Molecular Gastronomy

I read about molecular gastronomy. It sounds like something very cool. Anyone know any recipes or tips for molecular gastronomical cooking?

Posted by Masterdude 10 years ago


What is considered "Original work"?

So since I'm entering mostly cooking challenges, I've been wondering, what is considered "Original work" as stated in the rules for a contest? If I use a recipe that is not mine but I make an instructable on it, does it count as original? If not, how much tweeking does a recipe need before I can consider it my own? One ingredient added? Two? Help much appreciated :)

Posted by Sporkette 6 years ago


Cooking Contest Results!!!!!!

Well...I've finally finished judging! The top 5 instructables, and the winners of instructablea stickers and a patch are (in no particular order): Killer DnD Bean Dip by AtomicBeaker Sticky Rice with Mango Sushi; cheater's version by westfw Seven Layer Seven Grain Bread by technoplastique Roasted Hot Pepper Sauce (original recipe) by lemonie Apple, Cheddar & Bacon Sourdough Sandwich by kitchenwench With the winner being... *drum roll* Seven Layer Seven Grain Bread by technoplastiquetechnoplastique will get to choose between a laser engraved cutting board, wooden spoons, or spatula set. All of the winners will be sent PMs by Canida on claiming your prizes. Congratulations to everyone who won, and everyone who entered the contest. You all had some really great cooking instructables!

Posted by Weissensteinburg 11 years ago


Will an air conditioner pump be good for a vacuum evaporator?

I've been wondering if I could use an air-conditioner pump for a vacuum evaporator for making concentrates without destroying some flavor for home brewing and cooking and I'm wondering if I should worry about the water vapor the comes from this. Should I set up some kind of cold trap for the water making some kinda vacuum distiller or should I use something else to drop the pressure?

Posted by sugarworm 5 years ago


For tonight, in this one moment, I know what it is to be an Englishman.

For I have cooked, killed and consumed mine own crumpet, and it was good. End transmission...

Posted by Tool Using Animal 10 years ago


cold porcelain tree

steps to make cold porcelain tree

Posted by halla 8 years ago


Kitchen Equipment Hacks

Hey everyone. What are your favorite kitchen hacks- alternative ways to use your kitchen equipment to make, bake, or cook?

Posted by garnishrecipes 6 years ago


Kyoto Trough, is it greener than the Kyoto Box?

The idea behind the Kyoto Trough is to use a parabolic trough (rotated inwards round its focal line) so that all the light it collects over a certain time (1 2 3 or 4 hours) focuses BELOW the focal line. Then you use other troughs (probably facing at right angles to the first one) to concentrate this light further onto the cooking pot. I have done a rudimentary test in software and the concept does work there. I think it will also work as a panel cooker. It is very important to line up the primary trough with the path of the sun across the sky. It should also work as a panel cooker. Just a much longer panel cooker with the v shaped little wings like in the diagram Or perhaps a panel cooker with just one "tail" going up in the air and insulation on the back half of your cooking pot? (taking away one half of the device) Thanks Brian

Posted by gaiatechnician 9 years ago


A Recipe for D&Disaster

Alt Text pokes a little fun at Dungeons and Dragons language with this cookbook-based parody. Could a mash-up of Iron Man and "Iron Chef" be next?Link

Posted by joshf 10 years ago


best distraction

What do you guys thinks is the best (flash bang or smoke) distraction. It would be personaly magneseume and phoshpate ( hard to get ingredinents) for a good flash. For a smoke distraction it would be salt peter and sugar ( has to be cooked).

Posted by 0-Xero-0 11 years ago


Help! I need a recipe for lamb with dried limes...

Hi folks, the holidays must have cooked my noggin. I could have sworn that there was a recipe on 'ables that involved lamb baked with dried limes. So while in London I procured said limes as this cooking looked so very, very good. Now back at my lair in Wales and can I find the recipe anywhere? Er, no. From memory it was baked low and slow, any help would make my taste-buds sing. Best wishes to everyone for 2009. Bosh.

Posted by bosherston 9 years ago