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Q&A

General Q&A about cooking.

50%
+0 −0
Why wouldn't manufacturers manufacture lids for their woks?

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

71%
+3 −0
Is cooking beef and coconut milk together kosher?

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

60%
+1 −0
60%
+1 −0
How to make a vegan "Fish sauce" without soy?

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

60%
+1 −0
71%
+3 −0
60%
+1 −0
66%
+2 −0
Is browned cheese safe to eat?

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

66%
+2 −0
Coconut cream and vegan ice cream

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

60%
+1 −0
Can you concoct fish broth with just fish flesh — no bones or heads?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Sigma‭

60%
+1 −0
For scrubbing produce and shellfish, electric toothbrush or power scrubber?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

71%
+3 −0
How much honey do I substitute for granulated sugar in bread?

2 answers  ·  posted over 1 year ago by Monica Cellio‭  ·  last activity over 1 year ago by manassehkatz‭

60%
+1 −0
After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? [duplicate]

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  closed as duplicate over 1 year ago by Sigma‭

60%
+1 −0
60%
+1 −0
Why add soy milk to clams?

0 answers  ·  posted over 1 year ago by Chgg Clou‭

60%
+1 −0
What's the point of frozen udon?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

66%
+2 −0
Bok choy overflow: how can I prevent it from going bad?

1 answer  ·  posted over 1 year ago by Monica Cellio‭  ·  last activity over 1 year ago by Sigma‭

75%
+4 −0
Will admixture spoil mayo?

0 answers  ·  posted over 1 year ago by msh210‭  ·  edited over 1 year ago by msh210‭

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

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Peter Taylor‭

66%
+2 −0
Can I replace substitute bell peppers that aren't spicy in Chili Mussels?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Zerotime‭

66%
+2 −0
Why's coconut milk used to base curries?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Monica Cellio‭

60%
+1 −0
Why bother to fire grill mussels?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

50%
+1 −1
66%
+2 −0
What's "the double sucker variety of octopus"?

0 answers  ·  posted over 1 year ago by Chgg Clou‭

50%
+1 −1
When stir frying clams, why thicken the black bean sauce with corn starch?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

50%
+1 −1
Why would you add yogurt to brew Bengal Style Fish Curry?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by aditya98‭

60%
+1 −0
薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

57%
+2 −1
What is the ratio of powdered milk to hot chocolate mix to simulate chocolate milk?

1 answer  ·  posted over 1 year ago by Charlie Brumbaugh‭  ·  last activity over 1 year ago by Zerotime‭

50%
+2 −2
Why put butter onto a sheet of parchment paper and roll into a small cylinder?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Zerotime‭

66%
+2 −0
How don't most gas grills heat up enough to grill squid?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Monica Cellio‭

60%
+1 −0
Ought you cook bivalves in small batches like periwinkles?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Sigma‭

60%
+1 −0
When does bloating indicate poor quality or old fish?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Olin Lathrop‭

60%
+1 −0
60%
+1 −0
Why does PEI lack high-quality shrimp?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

60%
+1 −0
Why don't littleneck, cherrystones, razor and Manila clams typically require purging?

0 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  edited over 1 year ago by Chgg Clou‭

60%
+1 −0
Why transfer salmon, seared in a pan, to the oven?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Peter Taylor‭

60%
+1 −0
Is any nutritional value lost from not cooking oatmeal?

1 answer  ·  posted over 1 year ago by Charlie Brumbaugh‭  ·  last activity over 1 year ago by Zerotime‭

71%
+3 −0
How long can wild meat be refrigerated before it needs to be eaten/frozen?

1 answer  ·  posted over 1 year ago by Charlie Brumbaugh‭  ·  last activity over 1 year ago by Sigma‭

66%
+2 −0
Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?

1 answer  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by Sigma‭

71%
+3 −0
Why don't North American coastal restaurants cook seafood in more styles?

2 answers  ·  posted over 1 year ago by Chgg Clou‭  ·  last activity over 1 year ago by dsr‭

71%
+3 −0
Why did my potato soup get gluey?

1 answer  ·  posted over 1 year ago by Sigma‭  ·  last activity over 1 year ago by dsr‭

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