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Q&A

General Q&A about cooking.

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60%
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Making a vegan coconut-cream ice cream less "watery"/"icy"

I want my vegan coconut-cream-based ice cream less "watery"/"icy". Which "available-by-every-supermarket" ingredient can be used to thicken "coconut cream" which is still not thick enough, to make...

4 answers  ·  posted 3y ago by deleted user  ·  last activity 2y ago by Dipicacyx‭

57%
+2 −1
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 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Zerotime‭

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 3y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

37%
+1 −3
What's this yellow and white translucent rectangular solid dessert, with two layers, at T'ang Court?

Can anyone ID this dessert served at T'ang Court in Hong Kong?

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

77%
+5 −0
How do I get vegan "cheese" to melt?

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 ...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 1y ago by Monica Cellio‭

66%
+2 −0
Why does traditional kaiseki exclude any sushi course?

I don't speak any Asian language. Why no sushi course in traditional kaiseki? Do kaiseki restaurants not serve sushi? Can I still order sushi separately at kaiseki restaurants? 吃喝玩樂 - Diary of a G...

0 answers  ·  posted 3y ago by Chgg Clou‭

57%
+2 −1
Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3?

My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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
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 3y ago by Chgg Clou‭

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

66%
+2 −0
How can I Electric Power, Water Wash soiled fruits and vegetables?

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...

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

66%
+2 −0
How can I cook clams without black bean or soy sauces, or chili?

Someone in my family has serious allergies, and I'm craving for other ways to cook clams WITHOUT black bean or soy sauces or chili. Please don't repeat https://cooking.codidact.com/q/279395.

0 answers  ·  posted 3y ago by Chgg Clou‭

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

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

71%
+3 −0
How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Sigma‭

60%
+1 −0
Can you get the starchy byproduct of canned beans starting from dried beans?

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...

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

66%
+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 3y ago by Chgg Clou‭

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

55%
+3 −2
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Zerotime‭

60%
+1 −0
What exactly is scallops' "own stock"?

I don't think the author's referring to fluid from the scallops, because on p. 124, she advises buying dry, not wet, scallops. Refrigerate immediately after purchase, and ideally scallops should...

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

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

50%
+1 −1
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by aditya98‭

75%
+4 −0
White wine in ragù

I have a copy of Elizabeth David's 'Italian food', which contains a number of traditional Italian recipes. One of these recipes is ragù (which we'll use for lasagne) and one of the ingredients in ...

1 answer  ·  posted 3y ago by Mithrandir24601‭  ·  last activity 3y ago by sklivvz‭

71%
+3 −0
How do I protect my knuckles when grating vegetables like carrots?

When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with su...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

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

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

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

66%
+2 −0
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

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

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

66%
+2 −0
How am I supposed to cook clams with celery and daikon?

I don't want cook clams with pepper, peppercorn or chili. I stumbled this picture. I tried cook this at home. First I added white wine to a rondeau pot, and simmered. Then I put clams, celery, a...

0 answers  ·  posted 3y ago by Chgg Clou‭

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

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

71%
+3 −0
How can I make (pre-made pizza) dough sticky again?

I used some pre-made pizza dough bought from my local supermarket to prepare some pizza balls (basically pizza dumplings). A problem I encountered was that the dough was very non-sticky so that I c...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Jordan‭

50%
+1 −1
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 3y ago by Chgg Clou‭

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

37%
+1 −3
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 3y ago by Chgg Clou‭

71%
+3 −0
Nutritional value of cooking pasta

For years I've had the strange habit of eating uncooked spaghetti, just a single straw now and then (it has become less frequent, now it only happens a couple of times per year), and only spaghetti...

1 answer  ·  posted 3y ago by Grove‭  ·  last activity 3y ago by Zerotime‭

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

In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...

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

66%
+2 −0
How safe and healthy is the water released from mushrooms during stir-frying?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mi...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 2y ago by Monica Cellio‭

50%
+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

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 3y ago by Sigma not mod‭

66%
+2 −0
What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking?

I go on a backpacking/camping trip every year where some of the participants are gluten-free and to make them feel included we try to have everyone eat the same thing. The problem with gluten free...

3 answers  ·  posted 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Adám‭

66%
+2 −0
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

66%
+2 −0
Why can you cold water bath noodles, but not vermicelli?

I don't speak any Chinese, but I stumbled this question on Quora. At 2:24, Hong Kong Chef Paul Wong says you can cold water bath noodles, but not vermicelli. Why?

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

66%
+2 −0
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 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Zerotime‭

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
Why sift confectioner's sugar when making fudge?

A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately....

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

84%
+9 −0
How interchangable are white and brown sugars?

I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of th...

3 answers  ·  posted 4y ago by Monica Cellio‭  ·  last activity 5d ago by Karl Knechtel‭

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