Cooking - Q&A

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How does 1. cornmeal, 2. but not salt, help whiten clam meat?

0 answers · last activity 6 days ago by Chgg Clou‭

clams

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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

fish

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After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime?

0 answers · last activity 6 days ago by Chgg Clou‭

mussel

66%

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Why won't broth from periwinkles be delicious like broth from clams and mussels?

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

seafood

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

0 answers · last activity 2 months ago by Chgg Clou‭

cantonese-cuisine

66%

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

1 answer · last activity 2 months ago by Sigma not mod‭

stainless-steel

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Will admixture spoil mayo?

0 answers · last activity 19 days ago by msh210‭

mayonnaise spoiling

66%

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

1 answer · last activity about 2 months ago by Sigma‭

fish

60%

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Can I pre-termit blanching or parboiling, when stir frying green beans?

0 answers · last activity 29 days ago by Chgg Clou‭

vegetables

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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

fish

60%

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Is any nutritional value lost from not cooking oatmeal?

1 answer · last activity about 1 month ago by Zerotime‭

oatmeal

66%

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Why's coconut milk used to base curries?

1 answer · last activity 22 days ago by Monica Cellio‭

curry

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Why add soy milk to clams?

0 answers · last activity 17 days ago by Chgg Clou‭

clams

77%

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What's an efficient way to peel ginger?

1 answer · last activity 4 months ago by Zerotime‭

ginger

60%

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

1 answer · last activity 2 months ago by Zerotime‭

slow-cooker soup multipot

50%

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How can you concoct Red Mullet Soup without bones or heads?

0 answers · last activity 22 days ago by Chgg Clou‭

fish

75%

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

0 answers · last activity 3 months ago by Chgg Clou‭

jellyfish

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

0 answers · last activity 22 days ago by Chgg Clou‭

seafood

71%

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Why don't North American coastal restaurants cook seafood in more styles?

2 answers · last activity about 2 months ago by dsr‭

seafood

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Ought you cook bivalves in small batches like periwinkles?

1 answer · last activity about 1 month ago by Sigma‭

seafood

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If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?

0 answers · last activity 6 days ago by Chgg Clou‭

scallops

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薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)

0 answers · last activity 29 days ago by Chgg Clou‭

chinese

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Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?

0 answers · last activity 29 days ago by Chgg Clou‭

pancake

37%

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Why are freshwater fish more likely to contain parasites, than ocean fish?

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

fish

71%

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

1 answer · last activity 6 months ago by Sigma‭

coffee

71%

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

0 answers · last activity 7 months ago by lsusr‭

ingredient-substitutions

50%

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

0 answers · last activity 22 days ago by Chgg Clou‭

clams

50%

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How to take hold of the bones at the head end? How will fillets fall back into place?

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

fish

50%

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Why put butter onto a sheet of parchment paper and roll into a small cylinder?

1 answer · last activity 30 days ago by Zerotime‭

fish

66%

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Why does traditional kaiseki exclude any sushi course?

0 answers · last activity 3 months ago by Chgg Clou‭

japanese

77%

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

1 answer · last activity 3 months ago by Zerotime‭

bread food-safety

60%

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What's the point of frozen udon?

0 answers · last activity 17 days ago by Chgg Clou‭

japanese

66%

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How do Michelin Stars chefs think up mixing weird foods?

2 answers · last activity 3 months ago by Peter Taylor‭

restaurant

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

1 answer · last activity 6 months ago by dsr‭

kitchen-tools

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 · last activity 3 months ago by Sigma‭

seafood

66%

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Can I replace substitute bell peppers that aren't spicy in Chili Mussels?

1 answer · last activity 21 days ago by Zerotime‭

mussel

71%

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What is the best way to ripen green cherry tomatoes?

1 answer · last activity 3 months ago by Zerotime‭

vegetables ripening

75%

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How to get my cheese to melt completely

2 answers · last activity 6 months ago by Monica Cellio‭

ingredient-substitutions cheese

50%

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Why does stuffing fish with herbs and lemon impart almost no flavor?

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

fish

66%

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

1 answer · last activity 2 months ago by Chgg Clou‭

cantonese-cuisine

71%

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Why did my potato soup get gluey?

1 answer · last activity about 2 months ago by dsr‭

potato soup

75%

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What part or kind of geoduck gives crunchy slender slices?

1 answer · last activity 4 months ago by Peter Taylor‭

clams

66%

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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

squid

80%

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How can I best sharpen dull knives?

2 answers · last activity 8 months ago by dsr‭

kitchen-tools

81%

+7 −0

How interchangable are white and brown sugars?

2 answers · last activity 9 months ago by klutt‭

baking ingredient-substitutions

71%

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

1 answer · last activity 7 months ago by dsr‭

bread

80%

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Why would you flash freeze your meals instead of freezing them regularly?

1 answer · last activity 9 months ago by Peter Taylor‭

food-preservation

66%

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

0 answers · last activity 3 months ago by Chgg Clou‭

clams

66%

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Why sift confectioner's sugar when making fudge?

1 answer · last activity 2 months ago by Zerotime‭

kitchen-tools sugar

71%

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

1 answer · last activity 7 months ago by luap42 (on a break)‭

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