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Q&A

General Q&A about cooking.

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66%
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How do I extract the crab claw meat clinging to, and covered by, the shells?

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...

0 answers  ·  posted 2y ago by Chgg Clou‭

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+1 −0
Is there any evidence that Coca-Cola recipe includes any Mentha flavoring?

When I drink Coca-Cola I feel an extremely mild Mentha (especially Peppermint) taste. I didn't find any data with these Google search queries (first page): Coca Cola formula Mint Coca Cola f...

0 answers  ·  posted 2y ago by deleted user  ·  edited 2y ago by deleted user

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+0 −0
Sodium Bicarbonate in vegan omelets

Is it a common practice between food technicians and vegan chefs to add sodium bicarbonate to vegan Chickpea flour omelets for making the batter more airy?

1 answer  ·  posted 2y ago by deleted user  ·  last activity 2y ago by dsr‭

60%
+1 −0
How can you transmogrify Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop lik...

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

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How long does home-made sauerkraut keep in the fridge?

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...

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

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+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...

1 answer  ·  posted 2y ago by Ullallulloo‭  ·  last activity 2y ago by dsr‭

40%
+0 −1
Making a gluten-free "red meat" patty from powders

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...

2 answers  ·  posted 2y ago by deleted user  ·  last activity 2y ago by dsr‭

66%
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Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?

Doubtless it's safer to push knives away from hands. I always hone like this GIF. Source for first image below. But I just saw these images where the knife is being pushed TOWARDS the handle a...

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

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When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side? Bob...

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

60%
+1 −0
Efficient ways to separate egg whites and yolk

Let's say I want to make zefir. For this, I'll be needing egg whites, and as someone who never knew how to properly separate whites from yolk, I want to find the most efficient way of doing so, and...

2 answers  ·  posted 2y ago by General Sebast1an‭  ·  last activity 2y ago by ArtOfCode‭

71%
+3 −0
If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?

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 ...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

60%
+1 −0
Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?

I tried to make these Chinese green onion mini pancakes. I pretermitted the shrimp. But unlike those cooked by Northern Chinese restaurant, I couldn't taste onion or scallion. For onion and scalli...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

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+1 −0
Can I pre-termit blanching or parboiling, when stir frying green beans?

Chen doesn't write out blanching or parboiling — links to Stack Exchange, not because I like them but because these answers assist — but Step 3 below feels like blanching/parboiling. Which is it? P...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

66%
+2 −0
Why will galvanized containers kill clams?

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

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

66%
+2 −0
Why does a "rapid" preheating mode require no more than one oven rack?

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"...

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

66%
+2 −0
Freezing garlic: to peel or not to peel?

I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine fo...

0 answers  ·  posted 2y ago by Monica Cellio‭

75%
+4 −0
Why is my bread now deflating when I slash vents before baking?

I make bread once a week from the same sourdough starter, which lives in the fridge between feedings. On the day before baking day I take it out, feed it, wait until it's fully active, take some o...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 2y ago by Sigma not mod‭

66%
+2 −0
Jaggery powders in contrast to sugar powders

I understand that sugar, even the brownest, darkest and "wholeest" is generally a refined sugar with added molasses. In contrast, I understand that a jaggery is the naturally occurring sugar with ...

1 answer  ·  posted 2y ago by deleted user  ·  edited 2y ago by deleted user

40%
+0 −1
Why did Honey Kiss Melon from the U.S. sting my mouth?

On June 1, I bought three Sugar Kiss melons in the USA. When I got home, I washed them under tap water and EcoMax Hypoallergenic Fruit & Veggie Wash, to try to wash away any COVID19 viruses on ...

0 answers  ·  posted 2y ago by Chgg Clou‭

60%
+1 −0
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 2y ago by Chgg Clou‭

60%
+1 −0
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 2y ago by Canina‭  ·  last activity 2y ago by dsr‭

60%
+1 −0
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 3y ago by Charlie Brumbaugh‭  ·  edited 2y ago by Sigma‭

40%
+0 −1
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 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

75%
+4 −0
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 3y ago by Sigma‭  ·  last activity 3y ago by Aliza‭

60%
+1 −0
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 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

66%
+2 −0
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 3y ago by deleted user  ·  last activity 3y ago by dsr‭

60%
+1 −0
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 3y ago by deleted user  ·  edited 3y ago by deleted user

71%
+3 −0
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 3y ago by DNB‭  ·  last activity 3y ago by Sigma‭

60%
+1 −0
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Sigma‭

71%
+3 −0
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 3y ago by Wezl‭  ·  last activity 3y ago by Sigma‭

50%
+0 −0
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 3y ago by TextKit‭  ·  edited 3y ago by TextKit‭

66%
+2 −0
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 3y ago by deleted user  ·  last activity 3y ago by Mithrandir24601‭

60%
+1 −0
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Sigma‭

60%
+1 −0
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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

60%
+1 −0
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 3y ago by Chgg Clou‭

60%
+1 −0
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 3y ago by Chgg Clou‭

71%
+3 −0
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 3y ago by Monica Cellio‭  ·  last activity 3y ago by manassehkatz‭

60%
+1 −0
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 3y ago by Chgg Clou‭  ·  closed as duplicate 3y ago by Sigma‭

60%
+1 −0
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 3y ago by Chgg Clou‭

60%
+1 −0
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 3y ago by Chgg Clou‭

66%
+2 −0
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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

66%
+2 −0
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 3y ago by Monica Cellio‭  ·  last activity 3y ago by Sigma‭

75%
+4 −0
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 3y ago by msh210‭  ·  edited 3y 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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Peter Taylor‭

66%
+2 −0
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Zerotime‭

71%
+3 −0
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Monica Cellio‭

60%
+1 −0
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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

60%
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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 3y ago by Chgg Clou‭

60%
+1 −0
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 3y ago by Chgg Clou‭

50%
+1 −1
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 3y ago by Chgg Clou‭