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454 posts
 
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Q&A 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 1y ago by Moshi‭  ·  last activity 4d ago by Mithical‭

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Q&A What actually is the difference between baking soda and powder?

Baking powder is baking soda plus an acid (often tartaric acid, but citric and malic are probably also used in some products). They will start to react and produce CO2 as soon as you get the baking...

posted 1y ago by Peter Taylor‭

Answer
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83%
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Meta What do you think of a recipe tab?

While I enjoy asking questions and receiving answers to them, I miss a space to post (home-developed) recipes. I think that it would be a nice addition to not only be able to talk about the process...

1 answer  ·  posted 3y ago by Zerotime‭  ·  edited 3y ago by Monica Cellio‭

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Q&A How interchangable are white and brown sugars?

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...

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

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Meta What do you think of a recipe tab?

Yes! I definitely want us to have some place to post "articles", including recipes, alongside Q&A! In addition to recipes, people might also want to write about techniques, specific cuisines, ...

posted 3y ago by Monica Cellio‭  ·  edited 3y ago by Monica Cellio‭

Answer
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Q&A Why would you flash freeze your meals instead of freezing them regularly?

There are two considerations here. Firstly, on general principles, cooling food fast is good food safety practice. The less time the food spends in the "danger zone" between "cold enough to slow ba...

posted 3y ago by Peter Taylor‭

Answer
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Q&A Basil as a pizza topping

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...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

Question pizza
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Q&A Basil as a pizza topping

If you use fresh herbs as topping for any dish, these should be added after you have cooked or baked your meal. When cut, fresh herbs are very small and their internal structure consists of a lot o...

posted 3y ago by Zerotime‭

Answer
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Meta What do you think of a monthly cooking challenge?

On the photography Codidact site, I saw a monthly photo contest with the topic sunsets and I thought why we couldn't add something similar here (with a similar timeframe or another timeframe entire...

3 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Aliza‭

Question discussion recipes
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Q&A Cooking potatoes in an air fryer

I have an air fryer and I really like cooking my food in it. With that said, I have struggled with potatoes. For now, I have only gotten store-bought pre-baked and frozen ones. I am not sure what I...

1 answer  ·  posted 9mo ago by VLAZ‭  ·  last activity 9mo ago by Monica Cellio‭

Question potato
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Q&A Cooking potatoes in an air fryer

Since you mention cutting them, I assume you're not asking about making whole baked potatoes in the air fryer. (I understand that's possible but I haven't done it.) Here's what I do. This gets m...

posted 9mo ago by Monica Cellio‭  ·  edited 9mo ago by Monica Cellio‭

Answer
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Q&A Does the way of chopping the potatoes influence the way they get fried later on?

There are lots of varieties of potato that cover a large range of starch content, sweetness, flavors and textures. The type of potato used will be a bigger influence on the final dish than the way ...

posted 1y ago by dsr‭

Answer
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Meta Welcome to Cooking!

Welcome to the Codidact site for Cooking! We're glad you're here and we're excited to see what you will build. This community is starting "from scratch", without importing Q&A from other site...

0 answers  ·  posted 3y ago by Monica Cellio‭  ·  edited 3y ago by Monica Cellio‭

Question announcements
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Q&A Why would you flash freeze your meals instead of freezing them regularly?

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...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Peter Taylor‭

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Q&A How do I best turn an omelet?

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...

4 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Mithical‭

Question frying
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+6 −0
Q&A How can I best sharpen dull knives?

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...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

Question kitchen-tools
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Q&A Are there differences between sea and table salt?

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"....

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by manassehkatz‭

Question salt nutrition
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Q&A Are there differences between sea and table salt?

The biggest difference in flavor is that table salt usually has added iodine and anti-clumping agents. You know, the stuff that lets it keep pouring even when it's raining... Both alter the flavor ...

posted 3y ago by shog9‭  ·  edited 3y ago by shog9‭

Answer
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Q&A How do I prevent clumps when using cornstarch to thicken a soup?

Corn starch acts like a gelatin when heated, sticking to other food and itself. As your reading seems to suggest, the key is to use cold water to form the starchy paste, making sure it is fully mix...

posted 3y ago by Sigma‭

Answer
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Q&A What's an efficient way to peel ginger?

There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

Question ginger
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Q&A Can I still use bread with a tiny bit of mold on the crust?

I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g...

1 answer  ·  posted 3y ago by Sigma‭  ·  last activity 3y ago by Zerotime‭

Question bread food-safety
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Q&A Can I still use bread with a tiny bit of mold on the crust?

No, definitely no! Throw it away, don't eat it and don't use it otherwise. The problem with bread and mold is that even tiniest bit of visible mold can be a sign that the whole bread is already af...

posted 3y ago by Zerotime‭

Answer
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Q&A Is cooking beef and coconut milk together kosher?

The prohibition is on combinations of meat[1] with actual dairy milk. Almond milk has a long history as a substitute, and more recently, soy milk. So long as the coconut milk contains no actual d...

posted 3y ago by Monica Cellio‭

Answer
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Q&A Is cooking beef and coconut milk together kosher?

Before getting down into the weeds of what is and is not needed under Jewish law to make your recipe acceptable, you should talk to the attendees about what their needs and restrictions are, or if ...

posted 3y ago by Aliza‭  ·  edited 3y ago by Aliza‭

Answer