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Q&A

General Q&A about cooking.

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66%
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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

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When stir frying clams, why thicken the black bean sauce with corn starch?

4 Remove the lid and stir up the cornstarch mixture, add it to the pant and continue stirring until thickened. Transfer the clams to a serving dish and garnish with cilantro. Serve immediately....

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

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

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

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

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

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

If a gas grill don't heat up enough, an electric grill definitely won't. What to use then? You'll need a hot charcoal grill for this. Gas may get you there, but I doubt it. Most gas grills don'...

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

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

I've never seen this tip for other Molluscs, like Gastropods and Bivalves. Does it apply to them like clams and mussels?       Make sure to cook periwinkles in small batches. That way, if you ...

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

60%
+1 −0
When does bloating indicate poor quality or old fish?

The sentence embolded below bewilders me. Most rockfish share a certain characteristic: a swim or air bladder. This is a gas-filled organ that allows the fish to carefully control its buoyancy....

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by Olin Lathrop‭

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

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
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 does PEI lack high-quality shrimp?

Kindly see the sentence beside the red rectangle. I'm dumbfound how Prince Edward Island (PEI) lacks good shrimp, when PEI faces the Atlantic Ocean. John Bil's Ship to Shore: Straight Talk from ...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

60%
+1 −0
Why don't littleneck, cherrystones, razor and Manila clams typically require purging?

HOW TO CLEAN SOFT-SHELL CLAMS Some clams, such as steamers and savoury clams, require "purging" — or soaking — to remove naturally occurring sand. I've heard of many tricks, but the most ef...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

66%
+2 −0
Why won't broth from periwinkles be delicious like broth from clams and mussels?

According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...

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

50%
+1 −1
How to take hold of the bones at the head end? How will fillets fall back into place?

I don't understand how to proceed from Step 2 to 3. In Step 2, the bones are under the fish flesh. Then in step 3, how do I "Take hold of the bones at the head end"? In Step 3, how will t...

0 answers  ·  posted 3y ago by Chgg Clou‭

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

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
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Sigma‭

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

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

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

66%
+2 −0
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 3y ago by PSTH‭  ·  edited 3y ago by Sigma not mod‭

60%
+1 −0
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 3y ago by Chgg Clou‭

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

66%
+2 −0
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 3y ago by Chgg Clou‭

71%
+3 −0
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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

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

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

60%
+1 −0
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 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

71%
+3 −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
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Jordan‭

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

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

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

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

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

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

71%
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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 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

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

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

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

75%
+4 −0
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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

66%
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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 3y ago by Chgg Clou‭

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

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

80%
+6 −0
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 3y ago by Sigma‭  ·  last activity 3y ago by Zerotime‭

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

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