General Q&A about cooking.
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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...
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...
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...
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...
Why is the sweet edible part of sugar canes (Xylem?) cooked when sugar refineries receive it? That natural edible part is quite sweet on its own and can be eaten raw. In South East Asia, it's comm...
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...
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...
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....
I have some pretty common knives at home that I use for cutting vegetables, fish, meat and everything else that needs cutting. I don't have specific knives for specific kinds of food but rather use...
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...
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...
Today I made a casserole based on tortillas (basically nachos but with more ingredients and in a casserole dish). Besides tortillas, I've added a mix of vegetables (tomatoes, chilli peppers, paprik...
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...
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...
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...
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.
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'...
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...
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...
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 ...
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 ...
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...
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...
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....
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...
In China, "pulled noodles" (拉麵/拉面) are created by stretching dough over and over again. I want to know how to do this. Authors of English language articles about pulled noodles often cheat by cutti...
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...
I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...
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...
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.
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...
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...
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...
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...
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...
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 ...
I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks bu...
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 ...
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?
I saw this recipe about slow cooker chicken in our recipe category and I wondered if there are other ways to get my chicken as soft as possible without investing hours of cooking? I wanted to prepa...
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...
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...
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...
In the recent years, I noticed a lot of ads for different kind of salts but especially sea salt. For example, in my supermarket there are instant meals "refined with the natural taste of sea salt"....
I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just...
I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...
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.
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 ...
I desire to make a vegan, cookingless, coconut chutney as a dip for Dosa. The coconut milk I have is regular coconut milk which is quite dilute, so I assume that the first thing I need is to thick...
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...
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