Cooking - Q&A

60%

+1 −0

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

0 answers · last activity about 2 hours ago by JohnDoea‭

Sicilian-cuisine

71%

+3 −0

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

1 answer · last activity 14 days ago by Sigma‭

stainless-steel

60%

+1 −0

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

1 answer · last activity 14 days ago by Sigma‭

kitchen-tools

66%

+2 −0

Is browned cheese safe to eat?

1 answer · last activity 14 days ago by Sigma‭

food-safety cheese

50%

+0 −0

How do I choose the best nonstick pan or coating, for high heat on an electric cook top?

0 answers · last activity 14 days ago by Technologically illiterate‭

cookware

60%

+1 −0

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

0 answers · last activity 26 days ago by DNB‭

fast-meals

66%

+2 −0

Coconut cream and vegan ice cream

1 answer · last activity 28 days ago by Mithrandir24601‭

vegan

66%

+2 −0

Is cooking beef and coconut milk together kosher?

3 answers · last activity about 1 month ago by manassehkatz‭

kosher

60%

+1 −0

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

0 answers · last activity about 2 months ago by JohnDoea‭

south-east-asian sauce

60%

+1 −0

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

1 answer · last activity about 2 months ago by Sigma‭

fish

60%

+1 −0

For scrubbing produce and shellfish, electric toothbrush or power scrubber?

0 answers · last activity 2 months ago by Chgg Clou‭

seafood

60%

+1 −0

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

0 answers · last activity 2 months ago by Chgg Clou‭

scallops

60%

+1 −0

What exactly is scallops' "own stock"?

0 answers · last activity 2 months ago by Chgg Clou‭

scallops

60%

+1 −0

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

0 answers · last activity 2 months ago by Chgg Clou‭

scallops

71%

+3 −0

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

2 answers · last activity 2 months ago by manassehkatz‭

ingredient-substitutions bread sugar

60%

+1 −0

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

0 answers · last activity 2 months ago by Sigma‭

mussel

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

scallops

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

clams

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

mussel

60%

+1 −0

Why add soy milk to clams?

0 answers · last activity 3 months ago by Chgg Clou‭

clams

60%

+1 −0

What's the point of frozen udon?

0 answers · last activity 3 months ago by Chgg Clou‭

japanese

66%

+2 −0

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

1 answer · last activity 3 months ago by Sigma‭

food-preservation freezing vegetables

75%

+4 −0

Will admixture spoil mayo?

0 answers · last activity 3 months ago by msh210‭

mayonnaise spoiling

66%

+2 −0

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

1 answer · last activity 3 months ago by Peter Taylor‭

wine

66%

+2 −0

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

1 answer · last activity 3 months ago by Zerotime‭

mussel

66%

+2 −0

Why's coconut milk used to base curries?

1 answer · last activity 3 months ago by Monica Cellio‭

curry

60%

+1 −0

Why bother to fire grill mussels?

0 answers · last activity 3 months ago by Chgg Clou‭

mussel

60%

+1 −0

What's "the cup side of the shells rather than on the flat side"?

0 answers · last activity 3 months ago by Chgg Clou‭

scallops

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

seafood

50%

+1 −1

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

0 answers · last activity 3 months ago by Chgg Clou‭

fish

66%

+2 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

seafood

50%

+1 −1

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

0 answers · last activity 3 months ago by Chgg Clou‭

clams

50%

+1 −1

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

1 answer · last activity 3 months ago by aditya98‭

curry

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

pancake

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

chinese

60%

+1 −0

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

0 answers · last activity 3 months ago by Chgg Clou‭

vegetables

57%

+2 −1

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

1 answer · last activity 3 months ago by Zerotime‭

milk

50%

+2 −2

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

1 answer · last activity 3 months ago by Zerotime‭

fish

66%

+2 −0

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

1 answer · last activity 4 months ago by Monica Cellio‭

squid

60%

+1 −0

Ought you cook bivalves in small batches like periwinkles?

1 answer · last activity 4 months ago by Sigma‭

seafood

60%

+1 −0

When does bloating indicate poor quality or old fish?

1 answer · last activity 4 months ago by Olin Lathrop‭

fish

37%

+1 −3

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

0 answers · last activity 4 months ago by Chgg Clou‭

fish

50%

+1 −1

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

0 answers · last activity 4 months ago by Chgg Clou‭

fish

60%

+1 −0

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

0 answers · last activity 4 months ago by Chgg Clou‭

fish

60%

+1 −0

Why does PEI lack high-quality shrimp?

0 answers · last activity 4 months ago by Chgg Clou‭

shrimp

60%

+1 −0

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

0 answers · last activity 4 months ago by Chgg Clou‭

clams

66%

+2 −0

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

0 answers · last activity 4 months ago by Chgg Clou‭

seafood

60%

+1 −0

How does sautéing minimize the acidity of the tomato?

0 answers · last activity 4 months ago by Chgg Clou‭

tomato

60%

+1 −0

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

1 answer · last activity 4 months ago by Peter Taylor‭

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 4 months ago by Chgg Clou‭

fish

Communities