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Q&A

General Q&A about cooking.

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Coconut cream and vegan ice cream

1 answer  ·  posted 9mo ago by JohnDoea‭  ·  last activity 9mo ago by Mithrandir24601‭

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

1 answer  ·  posted 11mo ago by Chgg Clou‭  ·  last activity 10mo ago by Sigma‭

60%
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71%
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Why add soy milk to clams?

0 answers  ·  posted 11mo ago by Chgg Clou‭

60%
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What's the point of frozen udon?

0 answers  ·  posted 11mo ago by Chgg Clou‭  ·  edited 11mo ago by Chgg Clou‭

66%
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75%
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Will admixture spoil mayo?

0 answers  ·  posted 11mo ago by msh210‭  ·  edited 11mo ago by msh210‭

66%
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What does "pale" in "pale dry sherry mean"?

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 11mo ago by Peter Taylor‭

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

1 answer  ·  posted 11mo ago by Chgg Clou‭  ·  last activity 11mo ago by Zerotime‭

66%
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Why's coconut milk used to base curries?

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 11mo ago by Monica Cellio‭

60%
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Why bother to fire grill mussels?

0 answers  ·  posted 11mo ago by Chgg Clou‭  ·  edited 11mo ago by Chgg Clou‭

66%
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50%
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50%
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Why would you add yogurt to brew Bengal Style Fish Curry?

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 12mo ago by aditya98‭

60%
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薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)

0 answers  ·  posted 12mo ago by Chgg Clou‭  ·  edited 12mo ago by Chgg Clou‭

57%
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50%
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66%
+2 −0
How don't most gas grills heat up enough to grill squid?

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 12mo ago by Monica Cellio‭

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

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 12mo ago by Sigma‭

60%
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When does bloating indicate poor quality or old fish?

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 12mo ago by Olin Lathrop‭

60%
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Why does PEI lack high-quality shrimp?

0 answers  ·  posted 12mo ago by Chgg Clou‭  ·  edited 12mo ago by Chgg Clou‭

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

1 answer  ·  posted 12mo ago by Chgg Clou‭  ·  last activity 12mo ago by Peter Taylor‭

60%
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Is any nutritional value lost from not cooking oatmeal?

1 answer  ·  posted 12mo ago by Charlie Brumbaugh‭  ·  last activity 12mo ago by Zerotime‭

66%
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71%
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Why don't North American coastal restaurants cook seafood in more styles?

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

71%
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Why did my potato soup get gluey?

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

66%
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Why sift confectioner's sugar when making fudge?

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

66%
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