Asked by gearhead1951 8 years ago
I am an Activity Director with an Assisted Living Community and am looking for things to cook with out using a stove per say.
Asked by hearthstone 8 years ago
Cooking with wood stove when making muffins do you cook on top or in the oven? want to learn to cook on a wood stove?
Asked by chazmatt 8 years ago
Hello all, I tried to search an instructable down but I haven't so far. Has anyone done something on doing a poor man's slow cooker? I don't really want to buy a slow cooker cause they are mostly used for cooking meats, and the last thing me or probably anyone needs to do is eat more meat. I just have a few recipes that call for a slow cooker and would like to try them out. I'm thinking I could just cook in a regular pot and keep the temp or flame really low. Is it really that easy? Inquiring cat would like to know!
Asked by User1 4 years ago
My friend got permission from a local farmer to go shooting on his land. As a result he gave me 4 wood pigeons and a recipe. I didn't take enough pictures for a full instructable so I thought I would post it here on the forums for and foodies interested. It's delicious, tastes a little of kidney but without the pissy irony taste you sometimes get. I'd recommend cooking it until it's pink inside but no longer, it's beautifully tender when still pink and gets tougher as you cook it longer. I used double the recipe below to serve 4 people. The pigeons were quite large, I plucked the feathers from the breast to clear it then cut a slit in the skin before peeling it all back. I then slit down either side of the breast bone and stuck my thumbs in to peel out the breast. A slit at the bottom and top end should allow you to pull it free. WOODPIGEON STROGANOFF breasts of 2 woodpigeon cut into long 20mm thick strips 1/2 400gm tin of chopped tomatoes 1 medium onion sliced not diced 1 red pepper sliced not diced 1 tbsp of smoked paprika 1 oz of butter 142 ml carton of sour cream A handful of chopped parsley 1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft. 2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed. 3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time. 4 - Check the pigeon strips are cooked to the doneness you like(pink for me) then throw in the parsley stir and serve with rice and a dollop of sour cream on top.
Posted by Jayefuu 8 years ago
Asked by BeSomebody 7 years ago
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
Thinking particularly about a tripod set up.... or just what works best for you rustic campers out there. Please and thank you...
Asked by beegirl70 8 years ago
Creative Leftovers Challenge! 1) Create 1 meal as your base. Has to be at least a main course and 1 side that will last through the whole challenge (Example - Steak, salad, and baked potatoes counts as a main course w/ 2 sides) 2) Create at least 1 way of using up the leftovers WITHOUT having the exact same thing each night and using as much of the original meal for 2 dinners (Example - Steak tacos (uses 1/2 steak and all of salad) and mashed potatoes (uses all baked potatoes w/ extra) for Leftover Dinner 1. Chopped steak (uses last of steak) w/ gravy or sour cream over potato cakes (uses the last of the mashed potatoes) for Leftover Dinner 2) 3) All 3 meals must be posted together in a single step-by-step Instructable w/ each meal being 1 step. Most creative/wild of the edible entries wins! It's just a thought...
Posted by shysilverleaf 4 years ago
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
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
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
Ok I want to make a special Dinner for my Fiance this weekend. and have some questions... I have a sauce already, I just want the cooking instructions.. I'm not opposed to using the oven a little, but I want the flavor from the grill as well.. I have tried ribs several times and none of the times have I been happy with them. the best ribs I have ever eaten have been boiled and then grilled the following day, but I tried this and they were tough as heck! I am no noob on the grill, I can make a steak that would make a cows mouth water! chicken, sausage, vegetables even Pizza! yeah you can grill pizza! :) anyway, I was thinking Baby backs! anyone know a good, easy, fool proof method for cooking them? Open for side dish ideas as well..
Asked by SlickSqueegie 6 years ago
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
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
I'm doing a 'how to' project at school and i want to make something that other people definitely wouldn't be bringing.
Asked by sayruhhsupp 9 years ago
I know it's made with sauerkraut, ham and homemade noodles, but that's all I can remember. I lost my recipe in a divorce many, many years ago and just can't find another.
My mother loves to buy jars and jars of peanut butter but never eats, no one in my house really likes peanut butter so it's just in the cabinet waiting to be used.
Asked by Glad(to-meet-ya)ys 8 years ago
The interconnectedness of the world can sometime be striking. I noticed yesterday that Safeway, a west coast grocery store chain, has converted it trucks to biodiesel. Due to increased fuel-demand for things that were previously only considered foodstuffs, the cooking oils carried by the biodiesel-fueled trucks were probably significantly more expensive. In Malaysia, this has even idled some plants design to refine oils into biodiesel:Here on Malaysia's eastern shore, a series of 45-foot-high green and gray storage tanks connect to a labyrinth of yellow and silver pipes. The gleaming new refinery has the capacity to turn 116,000 tons a year of palm oil into 110,000 tons of a fuel called biodiesel, as well as valuable byproducts like glycerin. Mission Biofuels, an Australian company, finished the refinery last month and is working on an even larger factory next door at the base of a jungle hillside.But prices have spiked so much that the company cannot cover all its costs and has idled the finished refinery while looking for a new strategy, such as asking a biodiesel buyer to pay a price linked to palm oil costs, and someday switching from palm oil to jatropha, a roadside weed.from the NYT article A New, Global Oil Quandary: Costly Fuel Means Costly CaloriesAnd there's more: as more and more baked goods eliminate trans-fats, those fats are often replaced with palm oil, so the pastries carried by the biodiesel-fueled trucks are themselves consuming more edible oil. While this will increase the price to make and ship a snack cake in the US, it has much greater effect elsewhere. Since people in the developing world get such a large percentage of their calories from cooking oil, increased prices have caused riots:No category of food prices has risen as quickly this winter as so-called edible oils -- with sometimes tragic results. When a Carrefour store in Chongqing, China, announced a limited-time cooking oil promotion in November, a stampede of would-be buyers left 3 people dead and 31 injured.
Posted by ewilhelm 10 years ago
Hey, guys! my boyfriend is moving away for a year and he'll be on his own for the first time, doing his PhD. I'd like to make him a funny and informative guide about things he should know... But... errr.... well, I have no idea where to start. Anybody have ideas, suggestions? Thanks!
Posted by TashaDax 6 years ago
My friends and I are having a pot luck, so it doesn't have to be fancy or healthy, for that matter. I need to make 12 servings of what they call "circus food" because we are going to watch Cirque Du Soleil and that is our theme this week. However, I'm not sure where to start! Any ideas would be fantastic!
Asked by mina299 8 years ago
I'm thinking of making a hand crank ice cream maker using an old hand drill I had and mounting that on a plastic bucket that'll be my ice bucket, then using some copper pipe I have lying around and soldering a dasher with some oak scrapers for the side. The main hurdle I'm hitting is where to find a canister for the actual ice cream. I'm wondering if I could safely use galvanized ducting, I'm planning to make sherbet on this as well, so will the acids react with it at all or is there some other hazard I should know about using ducting for this?
Asked by sugarworm 6 years ago
Basically I want to model the sunlight as it bounces from both a parabolic and a compound parabolic dish. I want just to use technical drawing. It is no problem to model if the dish is pointed straight at the sun but I want to model the rays if the dish is NOT pointed at the sun. On a curve, I will gestimate a tangent to an arc and light bouncing off goes off it at the same angle as it hits it. NO problem it the light arrives parallel to the plane of the dish but most of it will not arrive like this. How do I do it? Just with elevation plan and sideviews and sections through the dish.Thanks Brian It is in relation tohttps://www.instructables.com/id/Compound_parabolic_dish_making_a_template_with_te/
Posted by gaiatechnician 9 years ago
I'm sorry, I just can't stop talking about food. :PI was reading the latest issue of Saveur magazine last night and this morning, and it has to be one of the most interesting things I've ever had the pleasure of reading. It's all about breakfast, which is quite frankly the most important and wonderful meal of the day. The magazine had a number of different articles about what people eat for breakfast all over the world, in addition to recipes for all these magical foods I'd never heard of. :DI typically don't have much time these days between work and school, so my breakfast is usually whole wheat toast with butter and raspberry, orange or apricot preserves, maybe some sunflower butter. I almost always have tea in the morning - I think my favorite is coconut chai at the moment. If I'm really short for time I'll have my standard soy milk and mega fiber hippie cereal. :)If I do have time though, I'll make biscuits and gravy or sometimes Jace will make pancakes. I've only made french toast once with friends, but I'd like to get that going more often. I also really like to heat up different soy sausages and have those with toast and hot cereal. I also like having hot multigrain cereal with apples cut up in it, with cinnamon and honey. That will never get old.So what do you eat for breakfast? I want to know all about it!
Posted by jessyratfink 9 years ago
Can you cook instant ramen with hot water? Not the instant cup ones, but the instant pack ones, the one that you usually have to cook. What I mean by "with hot water" is cooking that pack noodles (where you usually have to cook) like a cup instant noodles.
Asked by huang.wencong 6 years ago
Should I buy any kitchen /cooking supplies I'll need for Thanksgiving in advance of the Holidays? I'm guessing I'll need some new pans, serving dishes and maybe a Cuisinart? When do most people buy the kitchen supplies they need for the Holidays?
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 6 years ago
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 8 years ago
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 5 years ago
I bought a cast-iron pan with the little elevated parts to make it more like a grill since I would have to go use a community grill and usually I am just cooking for myself. I have tried different recipes and have either found it's way too done, or just not cooked right (and still cold and red in some spots). I think I am getting closer, by searing it at the highest temp my oven can get for a few minutes on each side, but for a decent cut (around an inch) it seems that isn't actually cooked, and then I put it in the oven for what I heard was a short amount of time (I like medium-rare to medium steaks) and it was very well done... Any one have any recipes that works well for them? Also how do I not fill my house with smoke when I try to sear the steak?
Asked by downgrade 9 years ago
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
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
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
I'm allergic to corn. Is there a measurement that I could use to substitute cornstarch in recipes with arrowroot?
Thanks in advance for your help
Asked by foxydiva 9 years ago