Cooking - Q&A

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How safe and healthy is the water released from mushrooms during stir-frying?

1 answer · last activity about 1 month ago by dsr‭

mushroom

60%

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Efficient ways to separate egg whites and yolk

1 answer · last activity about 2 hours ago by dsr‭

eggs

60%

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Sicilian cuisine versus the cuisine/s of the rest of Italy

0 answers · last activity 2 months ago by JohnDoea‭

Sicilian-cuisine

50%

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Why wouldn't manufacturers manufacture lids for their woks?

1 answer · last activity about 2 months ago by dsr‭

cookware

60%

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Why does a "rapid" preheating mode require no more than one oven rack?

1 answer · last activity 14 days ago by dsr‭

oven-cooking

66%

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Is browned cheese safe to eat?

1 answer · last activity 3 months ago by Sigma‭

food-safety cheese

60%

+1 −0

Why will galvanized containers kill clams?

1 answer · last activity 9 days ago by dsr‭

clams

60%

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

1 answer · last activity 6 months ago by Peter Taylor‭

fish

60%

+1 −0

Why do hard-shell clams lack grit? Why do soft-shell clams have way more grit?

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

clams

66%

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

1 answer · last activity 6 months ago by Monica Cellio‭

squid

66%

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Bok choy overflow: how can I prevent it from going bad?

1 answer · last activity 6 months ago by Sigma‭

food-preservation freezing vegetables

60%

+1 −0

Ought you cook bivalves in small batches like periwinkles?

1 answer · last activity 6 months ago by Sigma‭

seafood

66%

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

1 answer · last activity 8 months ago by Zerotime‭

cantonese-cuisine

60%

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When does bloating indicate poor quality or old fish?

1 answer · last activity 6 months ago by Olin Lathrop‭

fish

66%

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Why can you cold water bath noodles, but not vermicelli?

1 answer · last activity 8 months ago by dsr‭

cantonese-cuisine

60%

+1 −0

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

0 answers · last activity 7 months ago by Chgg Clou‭

cantonese-cuisine

60%

+1 −0

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

1 answer · last activity 9 days ago by dsr‭

vegetables

66%

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How do Michelin Stars chefs think up mixing weird foods?

2 answers · last activity 8 months ago by Peter Taylor‭

restaurant

60%

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Jaggery powders in contrast to sugar powders

1 answer · last activity about 1 month ago by JohnDoea‭

sugar Jaggery-paste jaggery

60%

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

0 answers · last activity 6 months ago by Chgg Clou‭

fish

71%

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Even after I heat and oil, why does food stick to my stainless steel pan?

1 answer · last activity 3 months ago by Sigma‭

stainless-steel

71%

+3 −0

Why did my potato soup get gluey?

1 answer · last activity 7 months ago by dsr‭

potato soup

66%

+2 −0

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

1 answer · last activity 6 months ago by Sigma‭

fish

50%

+1 −1

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

0 answers · last activity 6 months ago by Chgg Clou‭

fish

71%

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How long can wild meat be refrigerated before it needs to be eaten/frozen?

1 answer · last activity 6 months ago by Sigma‭

food-preservation

75%

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

0 answers · last activity 8 months ago by Chgg Clou‭

jellyfish

40%

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Why did Honey Kiss Melon from the U.S. sting my mouth?

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

fruit

60%

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Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

1 answer · last activity 3 months ago by Sigma‭

kitchen-tools

75%

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Will admixture spoil mayo?

0 answers · last activity 6 months ago by msh210‭

mayonnaise spoiling

66%

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

0 answers · last activity 6 months ago by Chgg Clou‭

seafood

57%

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What is the ratio of powdered milk to hot chocolate mix to simulate chocolate milk?

1 answer · last activity 6 months ago by Zerotime‭

milk

71%

+3 −0

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

2 answers · last activity 8 months ago by Olin Lathrop‭

cookware

66%

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

1 answer · last activity 6 months ago by Zerotime‭

mussel

60%

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How to make a vegan "Fish sauce" without soy?

1 answer · last activity 2 months ago by dsr‭

south-east-asian sauce

60%

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Why do fresh scallops shrink vertically and expand horizontally, but regular scallops do the opposite?

0 answers · last activity 5 months ago by Chgg Clou‭

scallops

77%

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What's an efficient way to peel ginger?

1 answer · last activity 9 months ago by Zerotime‭

ginger

60%

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Why does PEI lack high-quality shrimp?

0 answers · last activity 6 months ago by Chgg Clou‭

shrimp

60%

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

0 answers · last activity 6 months ago by Chgg Clou‭

chinese

50%

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Why would you add yogurt to brew Bengal Style Fish Curry?

1 answer · last activity 6 months ago by aditya98‭

curry

60%

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

0 answers · last activity 5 months ago by Chgg Clou‭

clams

60%

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

0 answers · last activity 7 months ago by Chgg Clou‭

cantonese-cuisine

71%

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

1 answer · last activity 7 months ago by Jordan‭

clams

60%

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How can I use my electric induction cooktop, instead of roasting squash for soup?

1 answer · last activity 2 months ago by dsr‭

fast-meals

66%

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How am I supposed to cook clams with celery and daikon?

0 answers · last activity 8 months ago by Chgg Clou‭

clams

66%

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Coconut cream and vegan ice cream

1 answer · last activity 3 months ago by Mithrandir24601‭

vegan

60%

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Why should fresh scallops range from pale beige to creamy pink, not white?

0 answers · last activity 5 months ago by Chgg Clou‭

scallops

60%

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What ratio of water to Israeli Couscous should I use?

1 answer · last activity about 2 months ago by Sigma‭

couscous

60%

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Why are corn (maize) grains canned in a liquid?

1 answer · last activity about 2 months ago by dsr‭

food-preservation canned-goods

60%

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Why bother to fire grill mussels?

0 answers · last activity 6 months ago by Chgg Clou‭

mussel

60%

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What's the finest chinois to filter out grit from mussel broths?

0 answers · last activity 5 months ago by Chgg Clou‭

mussel

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