Best products from r/cookingcollaboration
We found 21 comments on r/cookingcollaboration discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 27 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. KitchenAid KSM150PSCU Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Contour Silver
- 10-speed slide control ranges from a very fast whip to a very slow stir
- Includes (1) Coated Flat Beater, (1) Coated Dough Hook, (1) 6-Wire Whip, (1) Pouring Shield
- Power Hub for Additional Attachments
- Unique Mixing Action. Power Cord Length 4.0
- Assembled with Pride in Greenville, Ohio.Non-Hinged
Features:
3. On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
- The visual effect of textured glass and stained glass
- Creates privacy / Provides UV protection
- No adhesives / Applies easily
- Patterns repeat to cover any size window
- Made in USA
Features:
4. Essentials of Classic Italian Cooking
one volume Marcella Hazan's classic Italian cooking
5. Sauces: Classical and Contemporary Sauce Making, 3rd Edition
- Houghton Mifflin Harcourt
Features:
6. Lao Gan Ma Chili Oil, 7.41 oz (210g)
- Lao Gan Ma Chili Oil 7.41 oz
- Surprisingly delicious and is very versatile. Spooning it onto Thai Jasmine rice and mixing it in.
- t has the perfect amount of luscious red oil, a lovely consistency and nutty flavor that is not overly hot but has a wonderful kick and wonderful accompaniment.
- Ship from California
Features:
7. ChefLand 3-Compartment Microwave Safe Food Container with Lid/Divided Plate/Bento Box/Lunch Tray with Cover, Black, 10-Pack
- PORTABLE AND CONVENIENT - Replace your lunch bag with this fabulous portable storage and meal prep to go container; take it to work, school, or on outings and picnics; the bento box is a perfect healthy lunch box option and is easily savable or disposable.
- ANY DIETER'S DREAM - Stay on track with your proteins, fats and carbs by prepping your meals in advance! As well as being great for diet and portion control, these containers are great for storing food to keep fresh. They're also stackable, reusable and extremely durable. ChefLand food boxes are one of the top selling food containers on the market right now!
- STAY ORGANIZED - Pack a nutritious and varied meal all in one container that you can use over and over again without the hassle of searching, washing and selecting multiple reusable containers. Keep everything neat and organised and in one place and enjoy peace of mind with a more tidy, ordered kitchen.
- SUPER DEAL PACK SUITS ALL SEASONS - 12 x Black 3 compartment food containers with with clear lids and deep capacity, with self insulated polypropylene walled compartments to keep hot foods hot and cold foods cold.
- Microwave safe material can withstand temperatures of up to 250◦F. BPA free, and also freezer and dishwasher safe (Lids are hand wash only) allowing for convenient reheating of meals in seconds. Suitable for long term food storage.
Features:
8. The Skinnytaste Cookbook: Light on Calories, Big on Flavor
Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka (Hardcover)
9. Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen
- Refresh Rate: 120Hz (Native); Ultra Clarity Index: 1320 (Effective)
- Backlight: LED (Edge-Lit w/ Local Dimming)
- Smart Functionality: Yes - WebOS, Includes Magic Remote
- Dimensions (W x H x D): TV without stand: 43'' x 25.4" x 2.1'', TV with stand: 43'' x 27.1'' x 9.5''
- Inputs: 1 HDMI 2.0, 3 HDMI 1.4, 1 USB 3.0, 2 USB 2.0, 1 RF, 1 Component, 1 Composite, 1 Digital Audio Out (optical), 1 PC Audio, 1 LAN, 1 Headphone
- Accessories Included: Magic Remote and Two Pairs of Battery Free Passive 3D Glasses
Features:
11. Sticky Rice Steamer Pot and Basket
- A premium quality aluminum sticky rice steaming pot, imported from Thailand, made by the very best manufacturer -- Diamond Brand
- The pot is just the right size for American stovetops, allowing you to make a generous portion suitable for large parties or just a few handfulls
- It stands 8" tall and approx 7.5" across
- A premium quality sticky rice steaming basket, imported from Thailand, handwoven from beautiful natural reeds and sewn across the top. Will last for years
- 100% Natural Wooden Basket
Features:
12. Emsa Perfect Beaker
Ideal measuring beaker for liquid or dry ingredientsNarrow base ensures accurate measurements even in small quantitiesMarkings for six different measuring scales in many incrementsTop-rack dishwasher safe; item is not microwaveableMade in Germany; 3 year warranty against manufacturing defects
13. HIC Harold Import Co. The Plunger Jr 1 Metric Wonder Adjustable Measuring Cup 9750-HIC
A must have Kitchen GadgetManufactured in ChinaWonder Cup - 1 Cup
14. The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook
- 1. Enjoy 100dB of room filling, crystal clear sound with less than 1% total harmonic distortion
- 2. Wireless subwoofer adds rich bass from anywhere in the room
- 3. Wirelessly stream your music from a smartphone, tablet or PC via Bluetooth
- Sound Pressure Level measured using pink noise at 1 meter, C-weighted. Total harmonic distortion calculated as electrical measurement of amplifier distortion.
- Wireless Subwoofer range approximately 60 feet - line of sight from Sound bar
Features:
15. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
- Little Brown and Company
Features:
16. Tojiro DP Gyutou - 8.2" (21cm)
- Stain resistant chef knife
- Usable to both left and right handed users as it's even edged
- Blade Height: 1.7" , Blade Length: 8.2"
Features:
17. Le Creuset Stoneware French Onion Soup Bowl, 16-Ounce, Cerise
16-ounce French-onion soup bowl made of high-fired stonewareNon-porous enamel finish; resists odors, staining, chipping, and crackingUniquely shaped, easy-grip handle for secure lifting and carryingDishwasher-safe; oven-safe up to 500 degrees FMeasures approximately 2.4 IN 7.9 IN 5.1 IN
Great, I’m excited to begin. Thank you for doing this!
DISCUSSION:
RECIPE DISCUSSION
I looked through the 1896 cookbook and decided to try to translate a soup recipe into modern format. It was tough because it doesn’t specify temperatures or ingredient quantities, so I took my best guess. However, I’ll probably measure more to taste when I cook it. I’ll update with a pic once it is made. Here’s the recipe I chose and translate:
Herb Soup with Parmesan Cheese:
TOTAL TIME: 55min.
Serves: 4
Ingredients:
Directions:
EDIT: Have you thought about posting this to /r/cooking, /r/Universityofreddit, /r/food, etc...? I'm sure there are people in other subs that can benefit from this series.
QUESTION: Am I right in thinking that chervil is labeled as curly parsley in the store, or is that something different?
Investing in culinary texts rather than cookbooks really helped me. These books provide very basic recipes along with relevant techniques/information. Once you get these down, it's a heck of a lot easier to be creative with your dishes (e.g. knowing the 5 mother sauces of French cuisine leads to literally thousands of other recipes).
Suggested reading material:
Sauces: Classical and Contemporary Sauce Making
One of my absolute favorites, I refer to this book pretty much every time I'm in the mood for something new. The author does a great job at keeping things simple while providing great information on traditional applications (along with how to flavor things to your own tastes) for dishes ranging from Mornay sauce to Ganache.
On Cooking: A Textbook of Culinary Fundamentals
This was my required text for intro culinary classes, which makes it expensive. I'm sure finding older/used versions will be much cheaper and just as useful. This is a great resource for techniques such as deboning poultry, ideal use for various potato species, the different cuts of beef and pork, the best cooking methods for said cuts, culinary terms, etc.
The Essentials of Classic Italian Cooking
My god do I love Marcella Hazan. She's the Italian Julia Child, and does a fantastic job at making intimidating dishes much more approachable. While this is more of a classic cookbook than the previous two, Hazan provides info on produce selection, basic kitchen techniques, ideal tools to have, and, of course, hundreds of traditional Italian recipes with notes on altering flavor profiles.
YMMV, depending on how deep into the cooking world you'd like to get. Sometimes it's just easier for me to look through google results of a specific dish for inspiration. Good luck!
I make this with these ingredients and approximate ratios based on how much I feel like makings r how spicy or numbing I want it to be. I even like the subtle variations, sometimes I make it more numbing, sometimes it's more spicy, sometimes different flavors come through more and it makes the dish really interesting. It's relatively easy to make even though you kind of have to have all these parts ready to go. If you've never had Sichuan peppercorn, it's sometimes labeled as prickly ash spice but make sure you buy it whole. It's really fragrant and has what Chinese people call "Ma" making it give your tongue a slightly tingly sensation even a little bit numbing, but I promise you will still be able to feel your face.
To make you need:
A wok would be nice, Dutch oven would work fine.
Sichuan Peppercorn (Sansho peppercorns will work also but lend a very different flavor)
Dried red chiles
Whole Anise seed
Whole coriander
Paprika
Nutmeg
Cinnamon
Cumin
Black Peppercorn
Ginger
Scallion
Splash of shaoxin cooking wine, or broth for deglazing the pan.
Lao Gan Ma Chili Oil check your Asian grocer (you can probably get it for like 2 bucks)
http://www.amazon.com/Lao-Gan-Chili-7-41-210g/dp/B0051D86MA
You can literally put whatever you want in it as far as vegetables and meat or whatever goes. In this picture, I have
wood ear mushroom
Blue claw crab
Fried tofu
Fish cubes (like fish ball but a different shape)
Some possible combinations:
Sliced beef, Napa cabbage, fish ball, mushroom, bamboo shoots
Chicken wings, cauliflower, mushrooms, shredded Brussels sprout
Calamari, bok Choy, sliced swai/basa filets, baby corn, eggplant
Tofu, cabbage, eggplant, mushrooms, bamboo shoots
Or any combination of the above, or even all of the aboveboard a great one pot dish and it scales really well.
To put it together it's easy, stir fry your meat and vegetables separately to about 75% you don't want to cook it all the way yet. I.e. Cabbage, put aside, chicken, put aside etc. Start with the meats because you can, deglaze the wok/Dutch oven for some extra flavor. Very lightly season your meats and veggies with salt and pepper, don't go overboard because you have an opportunity at the end to season to taste. This is a good time to deglaze the pan if there's a lot of fond left behind, you can just pour it right into your veg/protein mixture.
Once all your proteins and vegetables are off to the side, lower the heat to low, and use a neutral high heat oil, i like to use grape seed oil, canola or avocado. Warm up a few tablespoons of oil and immediately put your dry and whole spices in as well as a few slices of ginger and a few cloves of smashed garlic (just use the side of your knife to crush the glove a bit) Removing seeds from the chiles if you don't want it too crazy hot (I usually do this). You want about an even ratio for all the spices except for the cinnamon, which you only need maybe a third of your normal quantity of to balance out the flavors and nutmeg, which will never need more than about a quarter teaspoon or so.
Once the spices are fragrant about a minute or so, add in a few tablespoons of Lao Gan Ma the heat to high and just fry it up a little bit to heat it through, a few turns or so is usually enough in a wok, maybe a little bit longer in a dutch oven. Go ahead and add your vegetables and proteins and stir fry it all together until fully cooked, adjust salt, pepper, chili flakes to taste.
Edited for completeness.
TLDR mix spices above with whatever you want by stirfrying to 75% then stir fry with fried spices.
> By the way, how do you plan your "menue" for the week?
I am getting my notes together because next month will go more in depth into planning and execution, but a few pointers. Up front, the planning for the menu happens at home. I'll sit down with a few recipes I want to try, pair them with side dishes, and come up with a grocery list. I also have enough ingredients frozen in the freezer to make some old favorites if I feel like calling an audible.
This is wonderful, I was thinking about making a post about finding new recipes.
Just stumbled upon this sub and am excited to participate! I think this will be a fun little project for next year. :)
Yummy mango & sticky rice!!
 
Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 
Ingredients:
 
1 cup of sweet rice soaked in water overnight
 
1 mango
 
1 cup of coconut milk
 
3 tbsp of sugar
 
A big pinch of salt
 
Sticky rice steamer basket & pot (linked down below)
Directions:
 
⁃ Soak your sweet rice in water overnight!
 
⁃ The next day, drain your rice and place in steamer basket
 
⁃ Fill a pot with water a little less than half way and place over the stove to bring to a boil
 
⁃ Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
 
⁃ Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
 
⁃ Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
 
⁃ To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
 
⁃ Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
 
So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
 
Enjoy! :)
An awesome cookbook that will pair nicely with this sub: http://www.amazon.com/Americas-Kitchen-Cooking-School-Cookbook/dp/1936493527/ref=sr_1_1?ie=UTF8&qid=1451170560&sr=8-1&keywords=cooking+school
A stand mixer: http://www.amazon.com/KitchenAid-KSM150PSCU-Artisan-Pouring-Shield/dp/B004GUVD6K/ref=sr_1_1?ie=UTF8&qid=1451170611&sr=8-1&keywords=kitchENaid+stainless+steel+mixer
This cool measuring beaker: http://www.amazon.com/Emsa-2206-050096-Perfect-Beaker/dp/B001BDLWE8/ref=sr_1_1?ie=UTF8&qid=1451170682&sr=8-1&keywords=measuring+beaker
This awesome plunger things for dry and sticky ingredients: http://www.amazon.com/Plunger-Metric-Adjustable-Measuring-BigKitchen/dp/B000I1X3WS/ref=sr_1_1?ie=UTF8&qid=1451170718&sr=8-1&keywords=measure+dry+and+sticky+ingredients
A baking mat
A super nice Williams and Sonoma skillet with a lid
I'm super excited to try everything out!!
Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.
Wife got me the Le Crueset French Onion Soup bowls and I bought myself a used copy of How to Cook Everything. So pretty good scores.
If you want a good laugh check out the Embassy folk in Oslo trying Scandinavian Christmas favorites.
I think one of the best books that has come out in a long time is 'The Food Lab: Better home Cooking Through Science' from Kenji via Serious Eats.
http://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1449865838&sr=8-1&keywords=the+food+lab
I dare say it is even a better first read than Harold McGee's books for new cooks.
The Saucy Vegetarian is my favorite easy-peasy sauce book with
Yes ok they are vegetarian sauce recipes but who cares when you learn so much for so little effort. If you want them meaty, substitute right (veggie broth is suddenly chicken broth).
Not sure. I do know its available online pretty easily. Amazon ships to pretty much everywhere.
http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=sr_1_2?ie=UTF8&qid=1450732481&sr=8-2&keywords=Siracha
I got a gift card...
>A stand mixer: http://www.amazon.com/KitchenAid-KSM150PSCU-Artisan-Pouring-Shield/dp/B004GUVD6K/ref=sr_1_1?ie=UTF8&qid=1451170611&sr=8-1&keywords=kitchENaid+stainless+steel+mixer
I know what I'm going to use it for now...
And the grinder attachment.