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Q&A

General Q&A about cooking.

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Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?

I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial ste...

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

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

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Why did my potato soup get gluey?

I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...

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

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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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

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

Food keeps sticking to my pan, and my fry pan is too shallow! When I stir fry rice, for ex., some rice always flies out the pan! Also, the rice cooks onto the bottom of the pan when I fry it and ...

1 answer  ·  posted 2y ago by PSTH‭  ·  edited 2y ago by Sigma not mod‭

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

I'm guessing these are snips of red, orange, green peppers? But then what's the white liquid? Openrice page for Shang Palace in H.K..

0 answers  ·  posted 2y ago by Chgg Clou‭

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

Can you please ID this dish? It's from Shang Palace, H.K.. Google translated "海參的協奏曲", captioned on that Openrice page, to Sea Cucumber concerto. I'm guessing the fried nest was made with potato, ...

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

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

I chanced on this clay pot (煲仔) on Tripadvisor for a Cantonese restaurant in Hong Kong. I see cellophane or glass noodles, and spring onions. Or are those scallions? How are the scallops ...

0 answers  ·  posted 2y ago by Chgg Clou‭

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

Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are ...

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

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

Can you please ID this dish? It's from Shang Palace in H.K.. I see sesame seeds and carrot slices. But I can't figure out the other ingredients. Thanks.

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

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

Can you please ID this dish? It's from Shang Palace, H.K.. I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.

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

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

I mostly use my multipot as a pressure cooker, but today I used its slow-cooker function to make soup. The manual says that when using it as a slow cooker, leave the pressure vent open (not closed...

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

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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 2y ago by Mithrandir24601‭  ·  last activity 2y ago by sklivvz‭

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

I'll add my own pic the next time I buy clams, but this Youtube shows my problem. I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out...

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

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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 2y ago by Chgg Clou‭  ·  edited 2y ago by Sigma‭

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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 2y ago by Chgg Clou‭

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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 2y ago by Zerotime‭  ·  last activity 2y ago by Jordan‭

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

I don't know Chinese, but I'm assuming that this blogger is correct in his English. But I don't see any sundried mandarin peel? Steamed garoupa with sundried mandarin peel (古法陳皮咸肉蒸老鼠斑) - a very ...

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

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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 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

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

I screen shot 4:31, from a Hong Kong television cooking show. I stumbled this YouTube video only because I'm learning how to cook 象拔蚌 or Geoduck. I don't speak any Chinese. What's Chef Paul Wong do...

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

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What is the best way to ripen green cherry tomatoes?

About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I ...

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

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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 2y ago by Chgg Clou‭

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How do Michelin Stars chefs think up mixing weird foods?

I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!!...

2 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

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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 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Adám‭

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

I live in New York City and Toronto. When travelling was safe before COVID, I ate 海蜇頭 at a restaurant in Hong Kong. I'm trying to sidestep Chinese food products, not least because of their f...

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

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

Looking for clam recipes I came across this picture: Claims [Typo for Clams] with celery and daikon is light and flavorful. What are those gold flakes on the clams? I added red lines to sig...

1 answer  ·  posted 2y ago by Chgg Clou‭

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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 2y ago by Chgg Clou‭

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

It's possible to 3D print cookie cutters or measuring cups or dumpling makers with PLA, however its not certain that doing so would be safe. The two problems people mention are, Possible impuritie...

2 answers  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Olin Lathrop‭

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

I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g...

1 answer  ·  posted 2y ago by Sigma‭  ·  last activity 2y ago by Zerotime‭

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

I am 3D printing some cookie cutters, but the models came scaled too small. I can scale them up, but was wondering how tall I should make them? How tall is the average cookie-cutter measured fro...

1 answer  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Zerotime‭

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What part or kind of geoduck gives crunchy slender slices?

I bought shucked geoduck from Sunny Supermarket in Toronto fresh three times now. After I purge this fresh shuck with saltwater, I sliced it. But slices are these squat wedges in pics 1-2! Bu...

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

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What's an efficient way to peel ginger?

There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger...

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

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

I cook quite frequently and one thing that I use everytime I cook is a knife. Recently, I've grown unsatisfied with the knives I have as they are all dull and sharpening them doesn't really do the ...

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

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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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

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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 2y ago by Grove‭  ·  last activity 2y ago by Zerotime‭

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How can I better incorporate baking into my daily life?

I'm someone who likes to cook a lot (most of it stems from the fact to eat what you cooked afterwards). But there is one thing in the kitchen that I'm rather hesitant to do: baking. While I do like...

2 answers  ·  posted 2y ago by Zerotime‭  ·  last activity 2y ago by Sigma‭

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What can I substitute for milk in a bread recipe?

Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the followin...

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

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How to get my cheese to melt completely

I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The scare quotes are because it's a cheese-based product rather than real cheese.) There's n...

2 answers  ·  posted 2y ago by msh210‭  ·  last activity 2y ago by Monica Cellio‭

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

I live in shared flat and today I rummaged through our kitchen a bit. There I was surprised to find the following kitchen tool: It has small holes in it and the area around it heats up pretty qui...

1 answer  ·  posted 2y ago by Zerotime‭  ·  last activity 2y ago by msh210‭

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

Today I found some interesting things while rummaging through the kitchen in my shared flat. One of the things I found was a waffle maker but sadly it's a bit broken. The hinge between the top and...

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

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

Sometimes when backcountry camping, I will have my cold brew sock and access to fairly cold water (just barely possible to go swimming) , but of course not a refrigerator. It will stay fairly cold ...

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

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Pre-toast bread for toasted cheese sandwiches?

I made toasted cheese sandwiches with soft, fresh white bread. They where softer then I expected when I took them out of the frying pan. Kind of bendy and floppy around instead of holding their sha...

2 answers  ·  posted 2y ago by James Jenkins‭  ·  last activity 2y ago by Sigma‭

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How long will refrigerated cold brew coffee last?

I almost always end up with extra cold brew coffee and sometimes don't get around to drinking it for a couple of days. I know that it lasts longer than hot brewed coffee, but in general how long wi...

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

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Chicken leg name confusion

I used to get packages of "chicken leg quarters". These seem to be out of stock in my area recently. Sticking to the general legs part of a chicken, I noticed there are quite a few different pre-...

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

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

Some of the prepackaged cookie dough at my local store is specifically marked as being safe for eating without cooking first. What is different about this type of cookie dough compared to regular c...

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

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

I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let i...

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

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

There are cotton filters for home cold-brewed coffee, but it would also be possible to make cold brew without any sort of filter during the brewing, just run it through a disposable filter afterwar...

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

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Why is a plastic bag needed for sous vide?

I have read a bit about sous vide, which seems to be basically just boiling in a plastic bag. Well, boiling is not true since the temperature is lower, but why is the plastic bag needed? What diffe...

1 answer  ·  posted 2y ago by klutt‭  ·  last activity 2y ago by Zerotime‭

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

Today I made some dumplings. Even though they were already precooked, I put them into a kind of vegetable broth to cook them properly (which wasn't really necessary but I did it because I like the ...

2 answers  ·  posted 2y ago by Zerotime‭  ·  last activity 2y ago by klutt‭

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

I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finish...

1 answer  ·  posted 2y ago by Monica Cellio‭  ·  edited 2y ago by Zerotime‭

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