Ask Us Anything Archives

Why Are My Cookies So Thick?

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Posted by Cara - April 26th 2012 - 3 comments

Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.

If you’d like to ask us anything about quarter-life cooking, shoot an email with your question to bgsk [at] biggirlssmallkitchen [dot] com!

**Ask Us Anything: Why Are My Cookies So Thick?**

First of all, thank you so much for all of your fabulous recipes. I received In the Small Kitchen for my birthday last fall and have made so many delicious things from it over the last few months! It’s one of few books where I KNOW that pretty much anything I make from it is going to be both affordable and amazing. I love it!

I did run into a little bit of difficulty making the Butterscotch Pecan Cookies this afternoon, though. The cookies in your picture look very thin, but mine stayed pretty thick and big when I made them-their shape barely changed from the ball shape they were in on the baking sheet. They also took a little longer to cook.

I know that using butter at room temp. vs melted butter changes the crispiness of cooking. Could the butter have been the culprit here? How creamy is the sugar/butter mixture supposed to get?

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How Do I Cook in a Dorm?

Posted by Cara - April 2nd 2012 - 2 comments

Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.

If you’d like to ask us anything about quarter-life cooking, shoot us an email with your question to bgsk [at] biggirlssmallkitchen [dot] com!

**Ask Us Anything: What Can I Make in a Military Dorm?**

I’m living the military dorm life again for a while, and am missing my full kitchen. Right now my appliances are a two-burner hot plate, a crock pot, microwave, and pizza oven. I’ve made a pot roast, and some couscous, some rice, and lots of sandwiches. Do you have any suggestions for meals that can be made with what I have? I still have an inordinate amount of rice/couscous left, along with some yogurt, tomatoes, carrots, cucumbers, and beef. Oh, and some tofu! Sure, they have a chow hall, but who wants to eat chow every day? Not me! Any ideas?

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What Size Is Your Pot?

Posted by Phoebe - January 19th 2012 - 2 comments

Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.

If you’d like to ask us anything about quarter-life cooking, shoot us an email with your question to bgsk [at] biggirlssmallkitchen [dot] com!

In the spirit of Slow Cooker Challenge week, today we’re talking about our favorite stove-top slow-cooking device: the Dutch oven.

**Ask Us Anything: What Size Is Your Pot?**

I’m hoping you can provide some advice on sizing of cookware I am looking to purchase. As my kitchen has gotten a little bigger, I thought it was time to invest in some quality cast iron cookware. I had been stingy with my original Le Creuset purchases and have bought small baking dishes; but I’m looking to go all out now. The time has arrived! I want to specifically start with a Dutch oven & skillet. Any recommendations on sizing? I can’t figure out if a 2 quart, 5 qt, 6 quart, or 9 quart oven would suit me or what size skillet to go with. I cook for two only and sometimes just one. I mostly eat vegetarian but will cook chicken (pieces and whole), stews and soups, and every once in a while for holidays/special occasions, red meat dishes. Since I am responsible for some holiday cooking (i.e. Easter and birthdays), I didn’t want to undersize it, but also didn’t want to oversize it since my typical routine is only for two. Thoughts? Advice? Encouragement? Discouragement?!

-Emily C.

A: I would say go with the 5-quart Le Creuset if you really don’t cook for a crowd that often, 6-quart if you want to be safe. I had a 5.5 for a while and still managed to make 10 person stews with only minor fear of overflow.

Then, I would say a 12- to 15-inch Lodge cast iron skillet. They are pretty inexpensive, so you could also get a small cast iron or nonstick pan(6- to 8-inch) for frying eggs. Even if you’re only cooking for two, the 15-inch is amazing. You can use it for big roasts or cornbread-really anything!

Phoebe, THE QUARTER-LIFE COOK

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