General Q&A about cooking.
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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...
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...
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 ...
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...
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...
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,...
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. ...
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/...
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...
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...
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...
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.
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...
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. 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...
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...
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 ...
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 ...
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...
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...
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...
I am befuddled that scallops can be served with apple??? The scallops was briefly cooked over fire and served with an apple topping.
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...
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...
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...
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...
My rural community has merely one supermarket. It sells merely ONE brand of scallop. The supermarket keeps them in a freezer. When I get home, I cut open the bag, place the scallops in a colande...
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. ...
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 ...
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.
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...
About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate so...
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...
I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market. Say I have so...
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...
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...
Please see the sentences to the left of my red vertical line, in the scan below. Jennifer Trainer Thompson, Fresh Fish 2016, p 41.
I have a Whirlpool wall oven with (optional) convection settings. It has three racks. The obvious place to store oven racks is, of course, in the oven. The oven has two preheating modes, "rapid"...
I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at t...
I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware...
What are the main differences between the Sicilian cuisine to the cuisine/s of the rest of Italy? Perhaps the better question would be what ingredients, dishes, drinks (including wine types) and m...
I was quite surprised to look for coconut cream (reduced coconut milk) recipes for vegan ice cream, especially an Indian kulfi with Bananas/Mango/Durian and not finding many results... Why?... Is...
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 ...
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...
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...
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. Do not eat the organs of a crab, including ...
If you can dry Udon, then why freeze it? What does Frozen Udon accomplish that Dried Udon doesn't? Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156.
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...
After reading https://cooking.stackexchange.com/q/99510 and https://cooking.stackexchange.com/q/115285, I'm still afraid of accidentally buying shoddy non stick coating or pan , damaging it, and wa...
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....
