Cooking - Q&A

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

0 answers · last activity 7 days ago by Chgg Clou‭

scallops

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

0 answers · last activity 7 days ago by Chgg Clou‭

clams

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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 7 days ago by Chgg Clou‭

mussel

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

0 answers · last activity 14 days ago by Chgg Clou‭

mussel

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Why add soy milk to clams?

0 answers · last activity 17 days ago by Chgg Clou‭

clams

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What's the point of frozen udon?

0 answers · last activity 17 days ago by Chgg Clou‭

japanese

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

1 answer · last activity 19 days ago by Sigma‭

food-preservation freezing vegetables

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Will admixture spoil mayo?

0 answers · last activity 19 days ago by msh210‭

mayonnaise spoiling

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

1 answer · last activity 20 days ago by Peter Taylor‭

wine

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

1 answer · last activity 21 days ago by Sigma‭

fish

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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

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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 bother to fire grill mussels?

0 answers · last activity 22 days ago by Chgg Clou‭

mussel

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

0 answers · last activity 22 days ago by Chgg Clou‭

scallops

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

0 answers · last activity 22 days ago by Chgg Clou‭

seafood

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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

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

0 answers · last activity 22 days ago by Chgg Clou‭

seafood

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

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

1 answer · last activity 29 days ago by aditya98‭

curry

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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

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

1 answer · last activity 30 days ago by Zerotime‭

milk

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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

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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

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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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When does bloating indicate poor quality or old fish?

1 answer · last activity about 1 month ago by Olin Lathrop‭

fish

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

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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

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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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Why does PEI lack high-quality shrimp?

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

shrimp

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

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

clams

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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How does sautéing minimize the acidity of the tomato?

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

tomato

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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

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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

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Is any nutritional value lost from not cooking oatmeal?

1 answer · last activity about 1 month ago by Zerotime‭

oatmeal

71%

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

1 answer · last activity about 2 months ago by Sigma‭

food-preservation

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

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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Why did my potato soup get gluey?

1 answer · last activity about 2 months ago by dsr‭

potato soup

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Why sift confectioner's sugar when making fudge?

1 answer · last activity 2 months ago by Zerotime‭

kitchen-tools sugar

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

0 answers · last activity 2 months ago by Chgg Clou‭

cantonese-cuisine

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

66%

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Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?

0 answers · last activity 2 months ago by Chgg Clou‭

scallops

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What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?

0 answers · last activity 2 months ago by Chgg Clou‭

cantonese-cuisine

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

0 answers · last activity 2 months ago by Chgg Clou‭

cantonese-cuisine

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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

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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

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