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Q&A

General Q&A about cooking.

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Why add soy milk to clams?

0 answers  ·  last activity 17 days ago by Chgg Clou‭

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What's the point of frozen udon?

0 answers  ·  last activity 17 days ago by Chgg Clou‭

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Will admixture spoil mayo?

0 answers  ·  last activity 19 days ago by msh210‭

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What does "pale" in "pale dry sherry mean"?

1 answer  ·  last activity 20 days ago by Peter Taylor‭

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Why's coconut milk used to base curries?

1 answer  ·  last activity 22 days ago by Monica Cellio‭

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Why bother to fire grill mussels?

0 answers  ·  last activity 22 days ago by Chgg Clou‭

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What's "the double sucker variety of octopus"?

0 answers  ·  last activity 22 days ago by Chgg Clou‭

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How don't most gas grills heat up enough to grill squid?

1 answer  ·  last activity about 1 month ago by Monica Cellio‭

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Ought you cook bivalves in small batches like periwinkles?

1 answer  ·  last activity about 1 month ago by Sigma‭

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When does bloating indicate poor quality or old fish?

1 answer  ·  last activity about 1 month ago by Olin Lathrop‭

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Why can't Montreal and New York access Mediterranean fish?

0 answers  ·  last activity about 1 month ago by Chgg Clou‭

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Why does PEI lack high-quality shrimp?

0 answers  ·  last activity about 1 month ago by Chgg Clou‭

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How does sautéing minimize the acidity of the tomato?

0 answers  ·  last activity about 1 month ago by Chgg Clou‭

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Why transfer salmon, seared in a pan, to the oven?

1 answer  ·  last activity about 1 month ago by Peter Taylor‭

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Is any nutritional value lost from not cooking oatmeal?

1 answer  ·  last activity about 1 month ago by Zerotime‭

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Why did my potato soup get gluey?

1 answer  ·  last activity about 2 months ago by dsr‭

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