Cooking - Q&A

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Why sift confectioner's sugar when making fudge?

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

kitchen-tools sugar

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How can I avoid fried rice always sticking to my wok?

1 answer · posted over 1 year ago by PSTH‭ · edited over 1 year ago by Sigma not mod‭

stainless-steel

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What's this dish from a Hong Kong restaurant, with green, red, orange snippets in white liquid?

0 answers · posted over 1 year ago by Chgg Clou‭

cantonese-cuisine

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What's this dish from a Hong Kong restaurant, with sea cucumber in a fried nest?

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

cantonese-cuisine

66%

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Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?

0 answers · posted over 1 year ago by Chgg Clou‭

scallops

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What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?

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

cantonese-cuisine

60%

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What's this dish from a Hong Kong restaurant, with sesame seeds and shredded carrots?

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

cantonese-cuisine

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What's this dish from a Hong Kong restaurant, with gelatin and mushrooms?

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

cantonese-cuisine

60%

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How do you slow-cook soup in a multipot without it venting out too much liquid?

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

slow-cooker soup multipot

71%

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White wine in ragù

1 answer · posted over 1 year ago by Mithrandir24601‭ · last activity over 1 year ago by sklivvz‭

Italian

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After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?

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

clams

71%

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How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

1 answer · posted over 1 year ago by Chgg Clou‭ · edited over 1 year ago by Sigma‭

seafood

66%

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Why does traditional kaiseki exclude any sushi course?

0 answers · posted over 1 year ago by Chgg Clou‭

japanese

66%

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How can I make (pre-made pizza) dough sticky again?

1 answer · posted over 1 year ago by Zerotime‭ · last activity over 1 year ago by Jordan‭

baking dough

66%

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Where's the sundried mandarin peel if you steam fish with it?

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

cantonese-cuisine

66%

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Why can you cold water bath noodles, but not vermicelli?

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

cantonese-cuisine

71%

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Why's this Hong Kong chef slanting his saute pan over a gas flame?

1 answer · posted over 1 year ago by DNB‭ · last activity over 1 year ago by manassehkatz‭

cantonese-cuisine

71%

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What is the best way to ripen green cherry tomatoes?

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

vegetables ripening

66%

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How can I cook clams without black bean or soy sauces, or chili?

0 answers · posted over 1 year ago by Chgg Clou‭

clams

66%

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How do Michelin Stars chefs think up mixing weird foods?

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

restaurant

66%

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What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking?

3 answers · posted over 1 year ago by Charlie Brumbaugh‭ · last activity over 1 year ago by Adám‭

gluten-free pasta

75%

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Can you buy 海蜇頭 (jellyfish head) not from China?

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

jellyfish

66%

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What are these gold flakes on clams with celery and daikon, on consomme?

1 answer · posted over 1 year ago by Chgg Clou‭

clams

66%

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How am I supposed to cook clams with celery and daikon?

0 answers · posted over 1 year ago by Chgg Clou‭

clams

71%

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What would one need to do to make 3D printed PLA cookware safe to use?

2 answers · posted over 1 year ago by Charlie Brumbaugh‭ · last activity over 1 year ago by Olin Lathrop‭

cookware

77%

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Can I still use bread with a tiny bit of mold on the crust?

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

bread food-safety

66%

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How tall are the cutting parts of a regular Christmas cookie cutter?

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

cookies cookie-cutters

75%

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What part or kind of geoduck gives crunchy slender slices?

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

clams

77%

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What's an efficient way to peel ginger?

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

ginger

75%

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What's important when picking a new multi-purpose knife?

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

kitchen-tools

71%

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How do I protect my knuckles when grating vegetables like carrots?

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

kitchen-tools

71%

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Nutritional value of cooking pasta

1 answer · posted over 1 year ago by Grove‭ · last activity over 1 year ago by Zerotime‭

boiling pasta

66%

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How can I better incorporate baking into my daily life?

2 answers · posted almost 2 years ago by Zerotime‭ · last activity over 1 year ago by Sigma‭

baking

75%

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What can I substitute for milk in a bread recipe?

3 answers · posted almost 2 years ago by Monica Cellio‭ · last activity almost 2 years ago by Zerotime‭

ingredient-substitutions bread

75%

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How to get my cheese to melt completely

2 answers · posted almost 2 years ago by msh210‭ · last activity almost 2 years ago by Monica Cellio‭

ingredient-substitutions cheese

66%

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What is this kitchen tool that looks like a waffle maker with bigger depressions?

1 answer · posted almost 2 years ago by Zerotime‭ · last activity almost 2 years ago by msh210‭

kitchen-tools

66%

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How can I fix the broken hinge on my waffle maker?

1 answer · posted almost 2 years ago by Zerotime‭ · last activity almost 2 years ago by dsr‭

kitchen-tools

71%

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Is cold brew coffee with coldish water and no refrigeration possible?

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

coffee

66%

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Pre-toast bread for toasted cheese sandwiches?

2 answers · posted almost 2 years ago by James Jenkins‭ · last activity almost 2 years ago by Sigma‭

frying sandwich

71%

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How long will refrigerated cold brew coffee last?

1 answer · posted almost 2 years ago by Charlie Brumbaugh‭ · last activity almost 2 years ago by dsr‭

coffee

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Chicken leg name confusion

2 answers · posted almost 2 years ago by Olin Lathrop‭ · last activity almost 2 years ago by James Jenkins‭

chicken

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What's different about prepackaged cookie dough that is marked safe for eating raw?

1 answer · posted almost 2 years ago by Charlie Brumbaugh‭ · last activity almost 2 years ago by luap42‭

cookies

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Why should one wrap bread dough in a towel during the last rise, instead of some other material?

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

bread

66%

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How does a cotton filter for cold brew coffee affect the taste compared to no filter?

1 answer · posted almost 2 years ago by Charlie Brumbaugh‭ · edited almost 2 years ago by Isaac Moses‭

coffee

71%

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Why is a plastic bag needed for sous vide?

1 answer · posted almost 2 years ago by klutt‭ · last activity almost 2 years ago by Zerotime‭

sous-vide

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How do I get broth out of my pan after I put in too much?

2 answers · posted almost 2 years ago by Zerotime‭ · last activity almost 2 years ago by klutt‭

kitchen-tools broth

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How do I prevent clumps when using cornstarch to thicken a soup?

1 answer · posted almost 2 years ago by Monica Cellio‭ · edited almost 2 years ago by Zerotime‭

soup

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How do you make pulled noodles when living in the USA?

0 answers · posted almost 2 years ago by lsusr‭

ingredient-substitutions

71%

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How do I get darker sourdough without burning it?

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

bread

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What heat level should I use to brown beef?

2 answers · posted almost 2 years ago by Sigma‭ · last activity almost 2 years ago by dsr‭

beef

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