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Has anyone here successfully made nut butter in a Nutribullet? I’d like to find an alternative to my 7 cup Cuisinart food processor for making small amounts of almond butter. I tried the Cuisinart 3 cup and ended up returning it because the plastic work bowl came loose when grinding certain...

I’m looking for a small pot with a secure lid (and no steam holes) for making rice. I don’t need anything bigger than a 2 quart pot at this time. I’m especially interested in trying to make sushi rice, but I plan to cook other types of rice as well. Please share your suggestions!

What is your favorite peanut butter for cookies? I was hoping to find a natural peanut butter that is reasonably priced for baking cookies regularly. I just bought a large jar of Whole Foods Creamy (ingredients: peanut butter, salt), but its consistency is way too oily even after pouring oil...

I’m looking for a simple, inexpensive rice cooker to make quinoa as well as different types of rice. I don’t need a unit that makes large portions because I’m only cooking for one or two people. I’ve read some online reviews but thought I would post here for suggestions.

I just bought a tub of zante currants at Whole Foods and would like to know if they need to be refrigerated and/or transferred to an airtight container. They were packaged in a thin plastic tub. I'm planning to use them over a period of time for baking. Thanks!

I watched a bunch of youtube videos showing how to do a basic cabbage sauté, and most of them suggested using medium heat. When I tried it, my green cabbage turned brown within a few minutes. Could it be the crappy electric burners that I'm using that get too hot on medium heat, or is it normal...

What is a good peeler for peaches and other fruits with soft skins? I heard that the Kuhn Rikon was excellent but I thought I would ask here. Thanks!

I'm looking at digital thermometers for measuring melted chocolate, and I'm a bit confused about the term "instant read." Are all digital thermometers instant read, or do some measure temps faster than others? What would be a good reasonably priced all purpose digital thermometer for...

The gas in my building has been shut off and I need an electric kettle for boiling water. I tried boiling water on two different types of portable electric burners, but it took waaaay too long. I would like a recommendation for a reasonably priced electric kettle, preferably one that is easy to...

A nutritionist I spoke with said that the best way to store ground flax seeds is in an airtight container in the fridge. He said he used tupperware, but a) I don't have tupperware and b) I think a class container would be easier to clean. Flax meal can leave an oily residue that erodes surfaces...

I've read that it's best to store tomatoes at room temperature, but every time I've done that they go bad very quickly. Is it better to keep them in the fridge?

I tried a mayo recipe that called for a dash of cayenne pepper, but it turned out to be way too much...unpalatably spicy :mad: Can this be fixed by adding more oil and running the immersion blender through the mixture, or should I ditch this batch and start over again?

I've been loving my new Calphalon stainless steel saucepan, but I've noticed that part of the outside has developed a slightly brownish tint. Is that normal? I hope I haven't ruined the pan. Is there anything I can do about it?

I would like to adapt the following recipe for the toaster oven. Can anyone tell me what the optimal temperature and cooking time would be? And should I use the middle or lower rack of the toaster oven? Roasted Baby Eggplant | I Breathe I'm Hungry

I've been going through a ton of paper towels when drying utensils and other kitchen items after washing them by hand. Does anyone have a recommendation for reasonably priced dish towels? I saw these microfiber cloths at Bed Bath and the salesperson told me they could be used either for cleaning...

I just bought an Oxo 6 1/2 santoku knife and tried to cut a sweet potato in half (lengthwise) with it. I found it very difficult. Did I use the wrong kind of knife? Or maybe it was my technique? Help! Btw I did not peel it because I want to bake it with the skin.

I used my KitchenAid box grater, using the course side, to make hash browns. It's kind of a pain to clean, so I would like to find a single-sided grater. I saw this Oxo grater at BBB. Is this course enough for hash browns? OXO Good Grips® Handheld Coarse Grater - BedBathandBeyond.com

I bought a bag of purple potatoes at Whole Foods about a week ago and have kept them stored in a bin in my pantry closet. Last night I took a couple of them out to cook and they were slightly soft. Are they fresh enough to eat? I made some hash browns and they tasted fine.

I have an Inox #60 spring action scoop which has a yield of 1 tbsp and and a 1.38 inch diameter. INOX Spring Action Scoops I have used it for shortbread cookies but it seems a bit small. I have discovered, however, that it's perfect for portioning out wet cat food for my fur babies, so I'd...

I just boiled some potatoes in my new Calphalon stainless steel saucepan. I had added a pinch of salt to the water. After I rinsed the pan I noticed a few whitish spots, on the inside bottom. An article I just read said they are mineral spots from salt and can be removed in a variety of...

Are there thermometers that can be used for meat as well as candy/confections? I just bought this candy thermometer for measuring melted cocoa butter: CDN Candy and Deep Fry Ruler Thermometer - BedBathandBeyond.com I also have this Polder thermometer which comes with a sleeve marked with meat...

I've posted some questions on DC seeking help making chocolate but haven't received a lot of responses. Are there any other forums or websites that might be helpful? Sent from my iPhone using Discuss Cooking

I just bought a bag of assorted small potatoes including red bliss and purple. Is it best to refrigerate them or not? They were packaged in a mesh bag. Sent from my iPhone using Discuss Cooking

I'm looking for a good reasonably priced sauce pan with a glass lid. I've mostly used stainless steel pans. Which brand(s) would you recommend? Sent from my iPhone using Discuss Cooking

I just made some pearl barley (first time trying it) and it is undercooked :sad: I followed the directions...1 cup barley simmered in 3 cups water for 60 minutes. The barley tastes like it's undercooked. Is it okay to add more water and reheat? If so how much?