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Q&A

General Q&A about cooking.

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57%
+2 −1
Why won't broth from periwinkles be delicious like broth from clams and mussels?

According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...

1 answer  ·  posted 4y ago by Chgg Clou‭  ·  last activity 21d ago by Michael‭

28%
+0 −3
What cutlet is this?

What's this cutlet called in English? In Italian? Is it made of fish? Meat?

1 answer  ·  posted 2mo ago by Nen‭  ·  last activity 2mo ago by Spamalot‭

66%
+2 −0
How do I fry donuts safely?

A handful of mishaps and a couple of oil burns has made me rather gun-shy about deep frying anything bigger than a cashew. This is especially true for something with water in it, like dough. (I ha...

4 answers  ·  posted 4mo ago by Michael‭  ·  last activity 3mo ago by Spamalot‭

66%
+4 −1
Why is macaroni primarily sold curved ("elbow") but boxed macaroni-and-cheese sold straight?

Why is macaroni primarily sold curved ("elbow") but boxed macaroni-and-cheese sold straight? If I wanted to buy the non-curved pasta, the only generally-available way of purchasing it is to buy bo...

1 answer  ·  posted 1y ago by Jason S‭  ·  last activity 4mo ago by Michael‭

66%
+2 −0
What cooked foods are easy to freeze?

What are some foods that can be cooked, then frozen, and then thawed or reheated for a quick meal? I'm not necessarily looking for specific recipes, but ideas about general food types.

3 answers  ·  posted 1y ago by matthewsnyder‭  ·  last activity 6mo ago by trueframe‭

50%
+0 −0
What can you make with chickpeas and ground beef?

What are some good, easy to make recipes based on chickpeas and ground beef? It would be great if it was something easily made in bulk, and not too difficult to freeze.

1 answer  ·  posted 1y ago by matthewsnyder‭  ·  last activity 6mo ago by Spamalot‭

60%
+1 −0
How to stop green beans from squeaking?

My wife and I recently tried cooking frozen green beans by boiling them on the stove. They tasted fine, but the skin of the green beans was really, really "squeaky" on my teeth. My wife didn't real...

2 answers  ·  posted 3y ago by Ullallulloo‭  ·  last activity 6mo ago by trueframe‭

71%
+3 −0
How long to marinate meat before cooking?

How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sa...

1 answer  ·  posted 10mo ago by Michael‭  ·  edited 6mo ago by Michael‭

75%
+4 −0
How to avoid air bubbles forming when baking a pancake in the oven?

I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at me...

2 answers  ·  posted 4y ago by Canina‭  ·  last activity 6mo ago by Spamalot‭

77%
+5 −0
How do I get vegan "cheese" to melt?

I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it ...

3 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 6mo ago by Spamalot‭

72%
+6 −1
Should I stir separated yoghurt?

If you leave yoghurt alone for a bit, it tends to separate and leave a puddle of liquid at the top. I was always told just to drain the liquid when it happens, but I'm wondering if it's better to s...

2 answers  ·  posted 1y ago by Moshi‭  ·  last activity 6mo ago by Spamalot‭

60%
+1 −0
What is a suitable process to dehydrate almond pulp?

I am making cheese and as a byproduct I have a decent amount of almond pulp. About 2 kilograms. I soaked and skinned the almonds, blended them and strained them with a nut milk bag. The recipe I'm...

1 answer  ·  posted 11mo ago by WheatWizard‭  ·  last activity 6mo ago by Spamalot‭

77%
+5 −0
How can I freeze bread dough?

I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed alread...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 6mo ago by trueframe‭

75%
+4 −0
How do I protect my face while working with hot peppers?

Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. Ho...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 7mo ago by Michael‭

85%
+10 −0
How interchangable are white and brown sugars?

I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of th...

3 answers  ·  posted 4y ago by Monica Cellio‭  ·  last activity 8mo ago by Karl Knechtel‭

77%
+5 −0
How do I make spicy food less spicy near the end of meal preparation?

I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...

1 answer  ·  posted 4y ago by Zerotime‭  ·  last activity 8mo ago by Mithical‭

62%
+3 −1
Why do sugar refineries cook the sugar canes they process?

Why is the sweet edible part of sugar canes (Xylem?) cooked when sugar refineries receive it? That natural edible part is quite sweet on its own and can be eaten raw. In South East Asia, it's comm...

1 answer  ·  posted 3y ago by deleted user  ·  edited 8mo ago by Michael‭

87%
+12 −0
What actually is the difference between baking soda and powder?

Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since the...

1 answer  ·  posted 2y ago by Moshi‭  ·  last activity 8mo ago by Mithical‭

77%
+5 −0
Why does food taste much better on a grill with indirect heat, than an electric oven?

I have a pellet grill which can be used to cook with indirect heat. There is a big metal plate that covers the flame completely. Basically the food cooks with hot air coming up around the sides of ...

1 answer  ·  posted 1y ago by matthewsnyder‭  ·  last activity 8mo ago by Mithical‭

80%
+6 −0
Does the way of chopping the potatoes influence the way they get fried later on?

I'm a big fan of the Spanish omelette, which is called 'Tortilla de patatas' (potato omelette) in Spanish. To prepare them, one of the first steps is to peel the potatoes and then cut them into sl...

1 answer  ·  posted 2y ago by fedorqui‭  ·  last activity 8mo ago by Mithical‭

60%
+1 −0
How can I tell if an anodized coating is coming off?

One of my anodized nonstick pans[1] has developed a fractal-edged region of a slightly different color than the rest. I suspected that I had accidentally been seasoning my pan[2] and a seasoning la...

1 answer  ·  posted 12mo ago by Michael‭  ·  last activity 8mo ago by Mithical‭

42%
+1 −2
Why NOT use flour to bind crab cakes?

I can't remember which, but I remember some cook book WARNING AGAINST using Flour to hold crab cakes together. Why? Why shall Flour fail, when most websites counsel "cracker crumbs and egg hold the...

0 answers  ·  posted 1y ago by Chgg Clou‭  ·  last activity 8mo ago by Mithical‭

75%
+4 −0
Is any amount of salmonella-tainted flour dangerous, or is there a lower threshold?

There was recently a recall for certain flour, due to risk of salmonella contamination. The CDC announcement says not to cook with the flour. Naturally they are going to be conservative, and they...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 8mo ago by Mithical‭

77%
+5 −0
Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates?

I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking. But I'm looking for a non-alcoholic alternative to wines. That is, not ...

1 answer  ·  posted 1y ago by pureferret ‭  ·  last activity 1y ago by dsr‭

33%
+0 −2
Is Gai Lan harder to chew, simply because it's wider, than Choy Sum?

Many Chinese restaurant servers counsel that Choy Sum (菜心) is easier on the teeth and to chew, because it's thinner than Gai Lan (芥蘭). Is this scientifically true? Pictures Girthier Gai Lan. T...

0 answers  ·  posted 1y ago by DNB‭  ·  edited 1y ago by Monica Cellio‭

71%
+3 −0
How do I make my braided egg bread more moist?

I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: 3/...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

81%
+7 −0
Cooking potatoes in an air fryer

I have an air fryer and I really like cooking my food in it. With that said, I have struggled with potatoes. For now, I have only gotten store-bought pre-baked and frozen ones. I am not sure what I...

1 answer  ·  posted 1y ago by VLAZ‭  ·  last activity 1y ago by Monica Cellio‭

44%
+2 −3
Is it healthy to wash fruits and vegetables with all natural, eco-friendly dish washing soap ?

I am asking an improved edition of this question. Doubtless, it's dicey to wash produce with conventional soap. But what about fragrance-free, dye-free, preservative-free, hypoallergic, non-toxic,...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by mcalex‭

33%
+0 −2
Can you install 1 Wok Burner + 1 Fire Gas Grill side by side, on the same cooktop?

For my indoor kitchen, I fancy installing this gas wok burner and a fire gas grill. Source for bottom pic. Can I install them next to each other, on the same cooktop? Or must I install them...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by dsr‭

33%
+0 −2
Indoors — fire/gas  vs.  electric grill. Disregard cost.

What are the pros and cons of installing in indoor kitchen an electric vs. fire gas grill? Rule out cost. Indoor fire, gas grills beneath (Pic source for Bottom 2) Electric grills beneath. ...

0 answers  ·  posted 1y ago by DNB‭  ·  edited 1y ago by DNB‭

28%
+0 −3
Can a 35K BTU home wok burner improve food taste, and mimic restaurant wok hei?

Many Cantonese restaurant chefs advise me to install a wok burner, even in my home, to procure wok hei 鑊氣. But "commercial wok burners blazes at over 100,000 BTU/hr!" "[A] wok burner can deliver...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by dsr‭

33%
+0 −2
Indoor gas stove rectangular grill  vs.  Gas barbecue

How do indoor gas stove grills differ from gas barbecues? Is it redundant to use both? What can one accomplish, that the other can't? Which has more firepower? BTU? Sources — Top ...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by Mithical‭

42%
+1 −2
How can Joya Octopus be cooked on an electric cooktop, in a residential flat?

What are some recipes or ideas for PREcooked Joya Octopus? I know this is PREcooked, but I don't want to eat it cold or warm! My apartment kitchen has merely a Frigidaire electric cooktop! I hav...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Mithical‭

33%
+0 −2
1. Why did Kylie Kwong's wok — on a wok — burner flame up? 2. How safe is this?

See 2:11. I paste similar pictures from Google. Top. Middle. Bottom. These flames look hazardous to me! Kylie Kwong, and the 3 men below, aren't wearing any eye or face protection! What if these...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Monica Cellio‭

71%
+3 −0
Bread maker bread without yeast?

I have a family member who reacts poorly to homemade bread with yeast in it. (Store-bought is fine, somehow. IDK.) I don't want to exclude him, but I also don't want my nice convenient bread maker ...

1 answer  ·  posted 2y ago by november‭  ·  last activity 2y ago by Monica Cellio‭

25%
+0 −4
What kind of silver NONstick pan is this? Even without grease or oil, sizzling pancake batter doesn't stick to it! [closed]

1. I need a new NONstick pan! Please identify and characterize this one, in this video starting from 0:03 seconds. This pan looks sufficiently NONstick! Normally, you must grease or oil a pan bef...

0 answers  ·  posted 2y ago by DNB‭  ·  edited 2y ago by DNB‭

66%
+2 −0
Protect a chrome salt shaker

TL;DR: is there something I can coat the inside of metal salt shakers with to protect them? Or am I missing a better clue? I have two pairs of antique glass salt shakers (of significant sentimenta...

2 answers  ·  posted 2y ago by Aliza‭  ·  last activity 2y ago by Strider‭

25%
+0 −4
What exactly is "apple topping"? You can serve scallops with apple topping? [closed]

I am befuddled that scallops can be served with apple??? The scallops was briefly cooked over fire and served with an apple topping.

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  closed 2y ago by Monica Cellio‭

57%
+2 −1
Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3?

My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

40%
+0 −1
How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

66%
+2 −0
Can you get the starchy byproduct of canned beans starting from dried beans?

Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the can...

1 answer  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by dsr‭

60%
+1 −0
How to make a raw-vegan (no cooking) Malabi pudding?

I want to make a raw vegan Malabi (also named Muhallebi). A Malabi's firm "pudding" can be made by cooking corn starch with water and/or some vegan milk, but, I seek a totally no cooking version o...

1 answer  ·  posted 3y ago by deleted user  ·  last activity 3y ago by Peter Taylor‭

40%
+0 −1
What are these rusks with black flecks called, served with congee in Hong Kong?

Pls see the two pictures below, taken at Run Chinese Restaurant at the St. Regis Hong Kong. My arrows point to the wafers. Top. Bottom.

0 answers  ·  posted 3y ago by DNB‭

33%
+0 −2
To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below....

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by dsr‭

40%
+0 −1
Why don't executive chefs wear hats or toques, even when all their other chefs do?

I've noticed other executive chefs at other restaurants not covering their hair too. I added red arrows to point to Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. Sour...

0 answers  ·  posted 3y ago by DNB‭

66%
+2 −0
How safe and healthy is the water released from mushrooms during stir-frying?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mi...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

60%
+1 −0
What's the finest chinois to filter out grit from mussel broths?

I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

71%
+3 −0
How does sautéing minimize the acidity of the tomato?

Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.

0 answers  ·  posted 4y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

71%
+3 −0
Which live Canadian oysters best for steaming?

I live in Toronto. I can't find living oysters that: got NO worms and parasites. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics ben...

0 answers  ·  posted 4y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

66%
+2 −0
How can I Electric Power, Water Wash soiled fruits and vegetables?

I am physically unable to wash sullied fruits and vegetables, particularly ones just plucked from soil. I am disabled, and I injured myself. The water pressure out of my faucets are TOO LOW AND POW...

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by dsr‭