General Q&A about cooking.
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I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just...
Please don't rely on the title in this question. Part of the problem is that I don't speak any Chinese. Another part of the problem is that the translation isn't perfect. How do 薑蓉 (Ginger Scalli...
I desire to make a vegan, cookingless, coconut chutney as a dip for Dosa. The coconut milk I have is regular coconut milk which is quite dilute, so I assume that the first thing I need is to thick...
tl;dr: how should cheap ground turkey be frozen: raw, browned, browned with onions, or cooked into finished food? What are the safety and texture/quality implications? Supermarket-quality ground tu...
Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it i...
Sometimes when backcountry camping, I will have my cold brew sock and access to fairly cold water (just barely possible to go swimming) , but of course not a refrigerator. It will stay fairly cold ...
If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some mea...
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...
I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of th...
I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...
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...
I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that...
I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!!...
The recipe below doesn't contain any bones. Did the author forget them? Red mullet has particular qualities that make the flavour very rich. The secret of this soup is making a good stock. Addit...
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...
I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at me...
I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...
I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...
I don't speak any Asian language. Why no sushi course in traditional kaiseki? Do kaiseki restaurants not serve sushi? Can I still order sushi separately at kaiseki restaurants? 吃喝玩樂 - Diary of a G...
Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step feels dispensable! You'...
In the recent years, I noticed a lot of ads for different kind of salts but especially sea salt. For example, in my supermarket there are instant meals "refined with the natural taste of sea salt"....
I screen shot 4:31, from a Hong Kong television cooking show. I stumbled this YouTube video only because I'm learning how to cook 象拔蚌 or Geoduck. I don't speak any Chinese. What's Chef Paul Wong do...
I'll add my own pic the next time I buy clams, but this Youtube shows my problem. I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out...
I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in re...
I live in shared flat and today I rummaged through our kitchen a bit. There I was surprised to find the following kitchen tool: It has small holes in it and the area around it heats up pretty qui...
There are cotton filters for home cold-brewed coffee, but it would also be possible to make cold brew without any sort of filter during the brewing, just run it through a disposable filter afterwar...
Can you please ID this dish? It's from Shang Palace in H.K.. I see sesame seeds and carrot slices. But I can't figure out the other ingredients. Thanks.
I am 3D printing some cookie cutters, but the models came scaled too small. I can scale them up, but was wondering how tall I should make them? How tall is the average cookie-cutter measured fro...
I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks bu...
I have read a bit about sous vide, which seems to be basically just boiling in a plastic bag. Well, boiling is not true since the temperature is lower, but why is the plastic bag needed? What diffe...
I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole. I've noticed two different possibilities for heat - high and semi-searing, or low and...
A lot of baking recipes require sugar in order for the baked goods to taste sweet. For my own part, I would like to avoid consuming too much sugar as it's detrimental for your health. I've heard th...
I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions...
I go on a backpacking/camping trip every year where some of the participants are gluten-free and to make them feel included we try to have everyone eat the same thing. The problem with gluten free...
I bought shucked geoduck from Sunny Supermarket in Toronto fresh three times now. After I purge this fresh shuck with saltwater, I sliced it. But slices are these squat wedges in pics 1-2! Bu...
I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles. The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding an...
Whenever I make an omelet I have a hard time turning it over to fry it from both sides. I use a plate, cover the pan and turn everything so that, in the best case, the omelet now is on my plate and...
How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs t...
I have some pretty common knives at home that I use for cutting vegetables, fish, meat and everything else that needs cutting. I don't have specific knives for specific kinds of food but rather use...
I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
Today I run out of oil that I use for my pan to roast meat, vegetables and other stuff. I found myself in my local supermarket and was bewildered by the sheer variety of oils. However, in my superm...
I cooked with tempeh for the first time recently. The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick. The recipe I was following suggested boiling it for 10 minutes ...
I heard that if you have to freeze food, it's better to flash freeze it (given you have the means to do it). I also know that flash freezing (as the name implies) is a method to cool down a given o...
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