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Q&A

General Q&A about cooking.

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Why do hard-shell clams lack grit? Why do soft-shell clams have way more grit?

Please see the sentences to the left of my red vertical line, in the scan below. Jennifer Trainer Thompson, Fresh Fish 2016, p 41.

0 answers  ·  posted 1y ago by Chgg Clou‭

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Why are corn (maize) grains canned in a liquid?

Whenever I buy canned corn grains, it always comes canned with a liquid, and the first thing I do is to pour that down the drain. I don't think I have ever seen any recipe that calls for using it ...

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

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What ratio of water to Israeli Couscous should I use?

Morrocan couscous is two parts water to one part couscous, what is the ratio for Israeli Couscous? The bag I bought only has the water for using the whole bag at once which is more than I will eat.

1 answer  ·  posted 1y ago by Charlie Brumbaugh‭  ·  edited 1y ago by Sigma‭

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Why wouldn't manufacturers manufacture lids for their woks?

I was contemplating these ZWILLING Forte 30 cm Wok (left beneath) and Demeyere Alu Pro 5 30 cm Woks (right). Isn't it obvious why these woks should come with a lid, and why customers should have ...

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

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Is cooking beef and coconut milk together kosher?

I have a beef rendang recipe I'd like to bring to a small potluck. However, some of the attendees are Jewish and keep kosher. I know there are some restrictions on cooking milk and meat together, b...

3 answers  ·  posted 1y ago by Sigma‭  ·  last activity 1y ago by Aliza‭

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How can I use my electric induction cooktop, instead of roasting squash for soup?

Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it i...

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

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How to make a vegan "Fish sauce" without soy?

This is more of a food tech question than a recipe question. In South East Asia (Thailand, Laos, Cambodia, Vietnam and perhaps also Malaysia) and maybe also in some other east Asian regions, a "ba...

1 answer  ·  posted 1y ago by deleted user  ·  last activity 1y ago by dsr‭

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Sicilian cuisine versus the cuisine/s of the rest of Italy

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...

0 answers  ·  posted 1y ago by deleted user  ·  edited 1y ago by deleted user

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Even after I heat and oil, why does food stick to my stainless steel pan?

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...

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

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Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! W...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  last activity 1y ago by Sigma‭

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Is browned cheese safe to eat?

I frequently make toast with cheese or quesadillas quickly by placing tortillas or bread on a baking sheet and cook them for a short time in the oven. When I place shredded cheese (cheddar) on, it ...

1 answer  ·  posted 1y ago by Wezl‭  ·  last activity 1y ago by Sigma‭

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How do I choose the best nonstick pan or coating, for high heat on an electric cook top?

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...

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

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Coconut cream and vegan ice cream

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...

1 answer  ·  posted 1y ago by deleted user  ·  last activity 1y ago by Mithrandir24601‭

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Can you concoct fish broth with just fish flesh — no bones or heads?

When I ate 魚湯銀蘿浸龍躉球 at this Hong Kong restaurant some years ago, this dish had no bones. The broth shown below was made from the fish, 龍躉. Do you know if bones were used? No local grocers sell fi...

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

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For scrubbing produce and shellfish, electric toothbrush or power scrubber?

I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this hand...

0 answers  ·  posted 1y ago by Chgg Clou‭  ·  edited 1y ago by Chgg Clou‭

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Why do fresh scallops shrink vertically and expand horizontally, but regular scallops do the opposite?

Claude AuCoin, Executive Chef at Digby Pines Resort in Nova Scotia, says that really fresh scallops shrink vertically and expand horizontally but regular scallops do the opposite. Totally Scal...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why should fresh scallops range from pale beige to creamy pink, not white?

I'm interested to know the science behind the colors. Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbi...

0 answers  ·  posted 2y ago by Chgg Clou‭

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How much honey do I substitute for granulated sugar in bread?

I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this re...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by manassehkatz‭

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After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? [duplicate]

I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliz...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  closed as duplicate 2y ago by Sigma‭

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How does 1. cornmeal, 2. but not salt, help whiten clam meat?

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 142. To begin, place the clams in a sink or large...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why add soy milk to clams?

Again I would've never dreamed of combining clams and soy milk! My first reaction was EWWW, and this can cause a stomach ache! Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64.

0 answers  ·  posted 2y ago by Chgg Clou‭

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What's the point of frozen udon?

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.

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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Bok choy overflow: how can I prevent it from going bad?

In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what...

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

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Will admixture spoil mayo?

I learned as a kid that mixing anything into (commercial) mayonnaise will cause it to spoil much faster. Therefore, I was told, don't even put a wet spoon in: the small amount of water on the spoon...

0 answers  ·  posted 2y ago by msh210‭  ·  edited 2y ago by msh210‭

66%
+2 −0
What does "pale" in "pale dry sherry mean"?

I'm guessing that "pale" doesn't refer to color, because many sherries are already pale yellow? In Chinese cooking, rice wine is often used as a seasoning to cover up certain unwanted flavors, ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

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Can I replace substitute bell peppers that aren't spicy in Chili Mussels?

Chilis are too spicy for me. Will the recipe below still work with bell peppers that aren't spicy? I'm assuming that the chili is intended just to spice the mussels. Does the chili serve another p...

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

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Why's coconut milk used to base curries?

If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some mea...

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

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Why bother to fire grill mussels?

What do you gain from grilling mussels? If you're grilling them on the BBQ like the picture below, all the mussel fluid will drip into the BBQ or evaporate. Perhaps I'm just lazy, but I see no poi...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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What's "the cup side of the shells rather than on the flat side"?

Kindly see the emboldened sentence below. With a picture, can you please elaborate which are "the cup side" and "the flat side"? roasted scallops with thyme and coral butter SERVES 2 TO STA...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain?

Does anyone know why? Can you de-mystify please? It’s a mystery to me why cuttlefish hasn’t enjoyed the popularity in England that it has in Italy and Spain, where most of it is sent after it ha...

0 answers  ·  posted 2y ago by Chgg Clou‭

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How can you concoct Red Mullet Soup without bones or heads?

The recipe below doesn't contain any bones. Did the author forget them? Red mullet has particular qualities that make the flavour very rich. The secret of this soup is making a good stock. Addit...

0 answers  ·  posted 2y ago by Chgg Clou‭

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+2 −0
What's "the double sucker variety of octopus"?

I'm no fishmonger, and don't know what the author means? If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cl...

0 answers  ·  posted 2y ago by Chgg Clou‭

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When stir frying clams, why thicken the black bean sauce with corn starch?

4 Remove the lid and stir up the cornstarch mixture, add it to the pant and continue stirring until thickened. Transfer the clams to a serving dish and garnish with cilantro. Serve immediately....

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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Why would you add yogurt to brew Bengal Style Fish Curry?

I inserted a yellow line next to the second last para. below. Why add yogurt to concoct spicy curry? Yogurt and curry just don't mix together, in my mind. Never would I have thought to combine them...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by aditya98‭

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薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)

Please don't rely on the title in this question. Part of the problem is that I don't speak any Chinese. Another part of the problem is that the translation isn't perfect. How do 薑蓉 (Ginger Scalli...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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What is the ratio of powdered milk to hot chocolate mix to simulate chocolate milk?

I have mixed powdered milk and hot chocolate in a Nalgene before to celebrate climbing mountains/rock climbs but it has been a while and I don't remember how much of each it takes (I think it was a...

1 answer  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Zerotime‭

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Why put butter onto a sheet of parchment paper and roll into a small cylinder?

What's the point of Step 2 below? It feels like too much work! Why "Put the butter onto a sheet of parchment paper and roll into a small cylinder"? Why the "parchment paper and roll into a small c...

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

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How don't most gas grills heat up enough to grill squid?

If a gas grill don't heat up enough, an electric grill definitely won't. What to use then? You'll need a hot charcoal grill for this. Gas may get you there, but I doubt it. Most gas grills don'...

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

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Ought you cook bivalves in small batches like periwinkles?

I've never seen this tip for other Molluscs, like Gastropods and Bivalves. Does it apply to them like clams and mussels?       Make sure to cook periwinkles in small batches. That way, if you ...

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

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When does bloating indicate poor quality or old fish?

The sentence embolded below bewilders me. Most rockfish share a certain characteristic: a swim or air bladder. This is a gas-filled organ that allows the fish to carefully control its buoyancy....

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Olin Lathrop‭

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Why are freshwater fish more likely to contain parasites, than ocean fish?

Please see the sentence beside the green box. John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 241.

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why does stuffing fish with herbs and lemon impart almost no flavor?

This is the first time that I've heard that stuffing fish with herbs and lemon is "pointless, as almost no flavour will be imparted from these trappings." I'm nonplussed! Many cookbooks recommend t...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why can't Montreal and New York access Mediterranean fish?

Kindly see the sentence beside the red rectangle. I acknowledge Montreal isn't a world class city and may not offer world class seafood. But I'm dumbfound how New York City doesn't, when New York i...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why does PEI lack high-quality shrimp?

Kindly see the sentence beside the red rectangle. I'm dumbfound how Prince Edward Island (PEI) lacks good shrimp, when PEI faces the Atlantic Ocean. John Bil's Ship to Shore: Straight Talk from ...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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Why don't littleneck, cherrystones, razor and Manila clams typically require purging?

HOW TO CLEAN SOFT-SHELL CLAMS Some clams, such as steamers and savoury clams, require "purging" — or soaking — to remove naturally occurring sand. I've heard of many tricks, but the most ef...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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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...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Why transfer salmon, seared in a pan, to the oven?

Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step feels dispensable! You'...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

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How to take hold of the bones at the head end? How will fillets fall back into place?

I don't understand how to proceed from Step 2 to 3. In Step 2, the bones are under the fish flesh. Then in step 3, how do I "Take hold of the bones at the head end"? In Step 3, how will t...

0 answers  ·  posted 2y ago by Chgg Clou‭

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Is any nutritional value lost from not cooking oatmeal?

Sometimes on long backpacking trips, I will eat oatmeal without cooking it first, usually due to a lack of either time or fuel. Is there any nutritional value lost from that or would I gain less c...

1 answer  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Zerotime‭

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How long can wild meat be refrigerated before it needs to be eaten/frozen?

Let's say I go hunting for rabbits/squirrels/hares/deer and get one. One doesn't want to cook/process them right away because the meat will become more tender after it has refrigerated for a while...

1 answer  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Sigma‭

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