Techniques, timing, preparation and everyday cooking guides.
Rinse 1 cup of quinoa in a fine-mesh strainer, drain it well, and add it to the rice cooker with 1 3/4 cups water or broth and a pinch of salt. Stir, close the lid, and start the regular white-rice or cook cycle. When it switches to warm, let the quinoa rest for 5 minutes, then fluff it with a fork.
Heat the oven to 450°F (230°C). Wash and dry whole sweet peppers, place them in a single layer on a baking sheet, and roast for 25 to 40 minutes, turning them two or three times. They are ready when the skins are blistered and charred in spots. Cover or enclose them briefly to steam, then peel, seed, and slice.
For about 1 quart of vanilla ice cream, whisk 1½ cups heavy cream, 1½ cups whole milk, ⅔ cup sugar, 2 teaspoons vanilla extract, and ⅛ teaspoon salt. Chill the mixture thoroughly, then churn it in a fully frozen or manufacturer-ready ice cream maker until thick and softly scoopable. Freeze it briefly for firmer scoops.
To make Mexican-style chorizo, blend soaked dried chiles with vinegar, garlic, salt, cumin, oregano, and spices. Mix the cooled paste into 1 pound of cold ground pork, refrigerate it for at least 2 hours, then cook it loose in a skillet until browned and the center reaches 160°F (71°C).
To make a whole chicken in the oven, pat a 3- to 5-pound bird dry, season it, and roast it breast-side up at 425°F for 20 minutes, then 375°F until the thickest breast and thigh reach 165°F. Rest 15 minutes before carving. Use a thermometer—not color or juices—to decide when it is done.
Use a bread maker’s gluten-free cycle with gluten-free all-purpose flour, warm milk or water, eggs, oil, vinegar, sugar, salt, and instant yeast. Add ingredients in the order your manual specifies, scrape the pan during the first mix, and expect a thick batter rather than elastic dough. Cool the baked loaf completely before slicing so the crumb can set.
To clean a standard drip coffee maker with white vinegar, empty the grounds and carafe, wash removable parts, and fill the reservoir with equal parts white vinegar and water. Run a full brew cycle, discard the solution, then run fresh water through the machine until the vinegar smell and taste are gone.
You can microwave Styrofoam only when the container is clearly labeled microwave-safe. If there is no label, treat it as unsuitable and move the food to a microwave-safe glass or ceramic dish. Stop immediately if the foam softens, warps, melts, smokes, or develops an unusual odor; do not eat food contaminated by melted foam.
To make slow cooker pork roast, season a 3- to 4-pound pork shoulder or loin, place it over sliced onions, add about 1 cup of broth around the meat, cover, and cook on low for 7 to 9 hours. Check the thickest part with a thermometer, then rest the roast before slicing or shredding.
Pat the New York strip dry, season it, and sear it in a very hot oven-safe skillet until browned on both sides. Move the skillet to a 350°F oven to finish cooking, then check the thickest part with a thermometer. Snake River Farms lists 120°F for medium-rare, followed by a short rest before slicing.