Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

General Q&A about cooking.

75%
+4 −0
What actually is the difference between baking soda and powder?

Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since the...

1 answer  ·  posted 2mo ago by Moshi‭  ·  last activity 2mo ago by Peter Taylor‭

33%
+0 −2
How can Joya Octopus be cooked on an electric cooktop, in a residential flat?

What are some recipes or ideas for PREcooked Joya Octopus? I know this is PREcooked, but I don't want to eat it cold or warm! My apartment kitchen has merely a Frigidaire electric cooktop! I hav...

0 answers  ·  posted 11mo ago by Chgg Clou‭  ·  last activity 2mo ago by Mithical‭

75%
+4 −0
Does the way of chopping the potatoes influence the way they get fried later on?

I'm a big fan of the Spanish omelette, which is called 'Tortilla de patatas' (potato omelette) in Spanish. To prepare them, one of the first steps is to peel the potatoes and then cut them into sl...

1 answer  ·  posted 9mo ago by fedorqui‭  ·  last activity 2mo ago by Mithical‭

60%
+1 −0
Can you get the starchy byproduct of canned beans starting from dried beans?

Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the can...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

66%
+2 −0
Bread maker bread without yeast?

I have a family member who reacts poorly to homemade bread with yeast in it. (Store-bought is fine, somehow. IDK.) I don't want to exclude him, but I also don't want my nice convenient bread maker ...

1 answer  ·  posted 4mo ago by november‭  ·  last activity 4mo ago by Monica Cellio‭

25%
+0 −4
What kind of silver NONstick pan is this? Even without grease or oil, sizzling pancake batter doesn't stick to it! [closed]

1. I need a new NONstick pan! Please identify and characterize this one, in this video starting from 0:03 seconds. This pan looks sufficiently NONstick! Normally, you must grease or oil a pan bef...

0 answers  ·  posted 4mo ago by DNB‭  ·  edited 4mo ago by DNB‭

77%
+5 −0
How do I get vegan "cheese" to melt?

I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it ...

2 answers  ·  posted 1y ago by Monica Cellio‭  ·  last activity 3mo ago by Monica Cellio‭

33%
+0 −2
Indoor gas stove rectangular grill  vs.  Gas barbecue

How do indoor gas stove grills differ from gas barbecues? Is it redundant to use both? What can one accomplish, that the other can't? Which has more firepower? BTU? Sources — Top ...

1 answer  ·  posted 11mo ago by DNB‭  ·  last activity 2mo ago by Mithical‭

25%
+0 −4
What exactly is "apple topping"? You can serve scallops with apple topping? [closed]

I am befuddled that scallops can be served with apple??? The scallops was briefly cooked over fire and served with an apple topping.

0 answers  ·  posted 8mo ago by Chgg Clou‭  ·  closed 8mo ago by Monica Cellio‭

66%
+2 −0
Protect a chrome salt shaker

TL;DR: is there something I can coat the inside of metal salt shakers with to protect them? Or am I missing a better clue? I have two pairs of antique glass salt shakers (of significant sentimenta...

2 answers  ·  posted 11mo ago by Aliza‭  ·  last activity 4mo ago by Strider‭

40%
+0 −1
Making a gluten-free "red meat" patty from powders

I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market. Say I have so...

2 answers  ·  posted 1y ago by deleted user  ·  last activity 1y ago by dsr‭

66%
+2 −0
When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side? Bob...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by dsr‭

33%
+0 −2
1. Why did Kylie Kwong's wok — on a wok — burner flame up? 2. How safe is this?

See 2:11. I paste similar pictures from Google. Top. Middle. Bottom. These flames look hazardous to me! Kylie Kwong, and the 3 men below, aren't wearing any eye or face protection! What if these...

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

66%
+2 −0
Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?

Doubtless it's safer to push knives away from hands. I always hone like this GIF. Source for first image below. But I just saw these images where the knife is being pushed TOWARDS the handle a...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by dsr‭

33%
+0 −2
To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below....

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  last activity 1y ago by dsr‭

60%
+1 −0
How can I Electric Power, Water Wash soiled fruits and vegetables?

I am physically unable to wash sullied fruits and vegetables, particularly ones just plucked from soil. I am disabled, and I injured myself. The water pressure out of my faucets are TOO LOW AND POW...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by dsr‭

60%
+1 −0
How to make a raw-vegan (no cooking) Malabi pudding?

I want to make a raw vegan Malabi (also named Muhallebi). A Malabi's firm "pudding" can be made by cooking corn starch with water and/or some vegan milk, but, I seek a totally no cooking version o...

1 answer  ·  posted 1y ago by deleted user  ·  last activity 1y ago by Peter Taylor‭

60%
+1 −0
How to stop green beans from squeaking?

My wife and I recently tried cooking frozen green beans by boiling them on the stove. They tasted fine, but the skin of the green beans was really, really "squeaky" on my teeth. My wife didn't real...

1 answer  ·  posted 1y ago by Ullallulloo‭  ·  last activity 1y ago by dsr‭

66%
+2 −0
How safe and healthy is the water released from mushrooms during stir-frying?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mi...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 1y ago by Monica Cellio‭

40%
+0 −1
How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. ...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  edited 11mo ago by Chgg Clou‭

60%
+1 −0
How can you transmogrify Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop lik...

0 answers  ·  posted 1y ago by Chgg Clou‭  ·  edited 1y ago by Chgg Clou‭

66%
+2 −0
Why does a "rapid" preheating mode require no more than one oven rack?

I have a Whirlpool wall oven with (optional) convection settings. It has three racks. The obvious place to store oven racks is, of course, in the oven. The oven has two preheating modes, "rapid"...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

50%
+0 −0
Why wouldn't manufacturers manufacture lids for their woks?

I was contemplating these ZWILLING Forte 30 cm Wok (left beneath) and Demeyere Alu Pro 5 30 cm Woks (right). Isn't it obvious why these woks should come with a lid, and why customers should have ...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

71%
+3 −0
How can I freeze bread dough?

I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed alread...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

28%
+0 −3
What's this yellow and white translucent rectangular solid dessert, with two layers, at T'ang Court?

Can anyone ID this dessert served at T'ang Court in Hong Kong?

1 answer  ·  posted 1y ago by TextKit‭  ·  last activity 1y ago by dsr‭

60%
+1 −0
After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? [duplicate]

I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliz...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  closed as duplicate 2y ago by Sigma‭

60%
+1 −0
How long does home-made sauerkraut keep in the fridge?

About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate so...

2 answers  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

60%
+1 −0
What's "the cup side of the shells rather than on the flat side"?

Kindly see the emboldened sentence below. With a picture, can you please elaborate which are "the cup side" and "the flat side"? roasted scallops with thyme and coral butter SERVES 2 TO STA...

0 answers  ·  posted 2y ago by Chgg Clou‭

60%
+1 −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 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Zerotime‭

40%
+0 −1
What's this green mixture, with globules, served at T'ang Court?

I'm guessing that this is the same, and just another view of, as this.

0 answers  ·  posted 1y ago by TextKit‭

40%
+0 −1
What are these rusks with black flecks called, served with congee in Hong Kong?

Pls see the two pictures below, taken at Run Chinese Restaurant at the St. Regis Hong Kong. My arrows point to the wafers. Top. Bottom.

0 answers  ·  posted 1y ago by DNB‭

60%
+1 −0
Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! W...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

66%
+2 −0
What does "pale" in "pale dry sherry mean"?

I'm guessing that "pale" doesn't refer to color, because many sherries are already pale yellow? In Chinese cooking, rice wine is often used as a seasoning to cover up certain unwanted flavors, ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

60%
+1 −0
Why do hard-shell clams lack grit? Why do soft-shell clams have way more grit?

Please see the sentences to the left of my red vertical line, in the scan below. Jennifer Trainer Thompson, Fresh Fish 2016, p 41.

0 answers  ·  posted 2y ago by Chgg Clou‭

60%
+1 −0
Making a vegan coconut-cream ice cream less "watery"/"icy"

I want my vegan coconut-cream-based ice cream less "watery"/"icy". Which "available-by-every-supermarket" ingredient can be used to thicken "coconut cream" which is still not thick enough, to make...

4 answers  ·  posted 2y ago by deleted user  ·  last activity 1y ago by Dipicacyx‭

40%
+0 −1
Why don't executive chefs wear hats or toques, even when all their other chefs do?

I've noticed other executive chefs at other restaurants not covering their hair too. I added red arrows to point to Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. Sour...

0 answers  ·  posted 1y ago by DNB‭

50%
+0 −0
Sodium Bicarbonate in vegan omelets

Is it a common practice between food technicians and vegan chefs to add sodium bicarbonate to vegan Chickpea flour omelets for making the batter more airy?

1 answer  ·  posted 1y ago by deleted user  ·  last activity 1y ago by dsr‭

60%
+1 −0
Is there any evidence that Coca-Cola recipe includes any Mentha flavoring?

When I drink Coca-Cola I feel an extremely mild Mentha (especially Peppermint) taste. I didn't find any data with these Google search queries (first page): Coca Cola formula Mint Coca Cola f...

0 answers  ·  posted 1y ago by deleted user  ·  edited 1y ago by deleted user

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 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Sigma‭

66%
+2 −0
If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?

Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. Do not eat the organs of a crab, including ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 1y ago by dsr‭

66%
+2 −0
How do I protect my face while working with hot peppers?

Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. Ho...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by dsr‭

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 2y ago by Chgg Clou‭

60%
+1 −0
How does 1. cornmeal, 2. but not salt, help whiten clam meat?

Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142. To begin, place the clams in a sink or large...

0 answers  ·  posted 2y ago by Chgg Clou‭

71%
+3 −0
How much honey do I substitute for granulated sugar in bread?

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...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by manassehkatz‭

71%
+3 −0
Even after I heat and oil, why does food stick to my stainless steel pan?

I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by Sigma‭

57%
+2 −1
Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3?

My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  edited 11mo 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 2y ago by Chgg Clou‭  ·  last activity 2y ago by aditya98‭

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 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

60%
+1 −0
How does sautéing minimize the acidity of the tomato?

Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 1y ago by Monica Cellio‭

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 2y ago by Chgg Clou‭

This community is part of the Codidact network. We have other communities too — take a look!

You can also join us in chat!

Want to advertise this community? Use our templates!

Like what we're doing? Support us! Donate