Cooking - Q&A

28%

+0 −3

What's this yellow and white translucent rectangular solid dessert, with two layers, at T'ang Court?

1 answer · posted 1mo ago by VLDR‭ · last activity 29d ago by dsr‭

dessert

50%

+0 −0

To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

1 answer · posted 21d ago by Chgg Clou‭ · last activity 16d ago by dsr‭

ingredient-substitutions chinese

60%

+1 −0

How can you transmogrify Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

0 answers · posted 5mo ago by Chgg Clou‭ · edited 5mo ago by Chgg Clou‭

vegetables

60%

+1 −0

How long does home-made sauerkraut keep in the fridge?

2 answers · posted 5mo ago by Monica Cellio‭ · last activity 5mo ago by dsr‭

food-preservation food-safety

50%

+0 −0

What are these rusks with black flecks called, served with congee in Hong Kong?

0 answers · posted 9d ago by DNB‭

cantonese-cuisine

50%

+0 −0

Why don't executive chefs wear hats or toques, even when all their other chefs do?

0 answers · posted 19d ago by DNB‭

food-safety

50%

+0 −0

Why wouldn't manufacturers manufacture lids for their woks?

1 answer · posted 8mo ago by DNB‭ · last activity 8mo ago by dsr‭

cookware

50%

+1 −1

Even after thawing, why do PC Blue Menu Wild Nova Scotian Frozen Sea Scallops spew out so much water?

0 answers · posted 3mo ago by VLDR‭

scallops

66%

+2 −0

Freezing garlic: to peel or not to peel?

0 answers · posted 7mo ago by Monica Cellio‭

food-preservation garlic

66%

+2 −0

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

1 answer · posted 7mo ago by Chgg Clou‭ · edited 25d ago by Monica Cellio‭

mushrooms

60%

+1 −0

Making a vegan coconut-cream ice cream less "watery"/"icy"

4 answers · posted 8mo ago by JohnDoea‭ · last activity 4mo ago by Dipicacyx‭

vegan coconut-cream coconut-milk

60%

+1 −0

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

1 answer · posted 7mo ago by Canina‭ · last activity 7mo ago by dsr‭

food-preservation canned-goods

60%

+1 −0

What ratio of water to Israeli Couscous should I use?

1 answer · posted 8mo ago by Charlie Brumbaugh‭ · edited 8mo ago by Sigma‭

couscous

71%

+3 −0

How do I get vegan "cheese" to melt?

1 answer · posted 2mo ago by Monica Cellio‭ · last activity 2mo ago by dsr‭

vegan

71%

+3 −0

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

1 answer · posted 1y ago by Charlie Brumbaugh‭ · last activity 1y ago by Sigma‭

food-preservation

60%

+1 −0

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

1 answer · posted 10mo ago by JohnDoea‭ · last activity 8mo ago by dsr‭

south-east-asian sauce

66%

+2 −0

How can I freeze bread dough?

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

bread freezing

60%

+1 −0

Is there any evidence that Coca-Cola recipe includes any Mentha flavoring?

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

coca-cola

60%

+1 −0

Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain?

0 answers · posted 11mo ago by Chgg Clou‭

seafood

40%

+0 −1

Making a gluten-free "red meat" patty from powders

2 answers · posted 6mo ago by JohnDoea‭ · last activity 5mo ago by dsr‭

vegan

60%

+1 −0

Jaggery powders in contrast to sugar powders

1 answer · posted 7mo ago by JohnDoea‭ · edited 7mo ago by JohnDoea‭

sugar Jaggery-paste jaggery

66%

+2 −0

When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

1 answer · posted 6mo ago by DNB‭ · last activity 6mo ago by dsr‭

knife

60%

+1 −0

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

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

cantonese-cuisine

60%

+1 −0

Can you concoct fish broth with just fish flesh — no bones or heads?

1 answer · posted 11mo ago by Chgg Clou‭ · last activity 10mo ago by Sigma‭

fish

66%

+2 −0

Why sift confectioner's sugar when making fudge?

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

kitchen-tools sugar

60%

+1 −0

Why don't littleneck, cherrystones, razor and Manila clams typically require purging?

0 answers · posted 12mo ago by Chgg Clou‭ · edited 12mo ago by Chgg Clou‭

clams

60%

+1 −0

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

0 answers · posted 11mo ago by Chgg Clou‭

scallops

60%

+1 −0

How can I Electric Power, Water Wash soiled fruits and vegetables?

1 answer · posted 29d ago by DNB‭ · last activity 27d ago by dsr‭

fruit

40%

+0 −1

What's this green mixture, with globules, served at T'ang Court?

0 answers · posted 1mo ago by VLDR‭

cantonese-cuisine

50%

+0 −0

Sodium Bicarbonate in vegan omelets

1 answer · posted 5mo ago by JohnDoea‭ · last activity 5mo ago by dsr‭

vegan

37%

+1 −3

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

0 answers · posted 12mo ago by Chgg Clou‭

fish

60%

+1 −0

Is any nutritional value lost from not cooking oatmeal?

1 answer · posted 12mo ago by Charlie Brumbaugh‭ · last activity 12mo ago by Zerotime‭

oatmeal

60%

+1 −0

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

0 answers · posted 11mo ago by Chgg Clou‭ · closed as duplicate 11mo ago by Sigma‭

mussels

60%

+1 −0

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

1 answer · posted 12mo ago by Chgg Clou‭ · last activity 12mo ago by Peter Taylor‭

fish

66%

+2 −0

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

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

cantonese-cuisine

75%

+4 −0

Will admixture spoil mayo?

0 answers · posted 11mo ago by msh210‭ · edited 11mo ago by msh210‭

mayonnaise spoiling

66%

+2 −0

What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking?

3 answers · posted 1y ago by Charlie Brumbaugh‭ · last activity 1y ago by Adám‭

gluten-free pasta

71%

+3 −0

How much honey do I substitute for granulated sugar in bread?

2 answers · posted 11mo ago by Monica Cellio‭ · last activity 11mo ago by manassehkatz‭

ingredient-substitutions bread sugar

66%

+2 −0

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

0 answers · posted 12mo ago by Chgg Clou‭

seafood

60%

+1 −0

Why bother to fire grill mussels?

0 answers · posted 11mo ago by Chgg Clou‭ · edited 11mo ago by Chgg Clou‭

mussels

60%

+1 −0

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

1 answer · posted 6mo ago by Monica Cellio‭ · last activity 6mo ago by dsr‭

oven-cooking

77%

+5 −0

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

1 answer · posted 1y ago by Sigma‭ · last activity 1y ago by Zerotime‭

bread food-safety

60%

+1 −0

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

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

slow-cooker soup multipot

66%

+2 −0

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

1 answer · posted 11mo ago by Monica Cellio‭ · last activity 11mo ago by Sigma‭

food-preservation freezing vegetables

66%

+2 −0

How do Michelin Stars chefs think up mixing weird foods?

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

restaurant

60%

+1 −0

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

0 answers · posted 12mo ago by Chgg Clou‭

fish

60%

+1 −0

How do I protect my face while working with hot peppers?

1 answer · posted 1mo ago by Monica Cellio‭ · last activity 29d ago by dsr‭

hot-peppers

60%

+1 −0

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

0 answers · posted 7mo ago by Chgg Clou‭

clams

60%

+1 −0

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

0 answers · posted 11mo ago by Chgg Clou‭

clams

66%

+2 −0

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

1 answer · posted 1y ago by PSTH‭ · edited 1y ago by Sigma not mod‭

stainless-steel

Communities