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474 posts
 
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Q&A Bok choy overflow: how can I prevent it from going bad?

In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what...

1 answer  ·  posted 4y ago by Monica Cellio‭  ·  last activity 4y ago by Sigma‭

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Q&A What's the point of frozen udon?

If you can dry Udon, then why freeze it? What does Frozen Udon accomplish that Dried Udon doesn't? Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156.

0 answers  ·  posted 4y ago by Chgg Clou‭  ·  edited 4y ago by Chgg Clou‭

Question japanese
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Q&A How much honey do I substitute for granulated sugar in bread?

Based primarily on Wikipedia: Honey has 82g of sugar per 100g of honey. Sugar has (duh) 100g of sugar per 100g of sugar. Almost all the rest in honey is water. There are variations depending on the...

posted 4y ago by manassehkatz‭  ·  edited 4y ago by manassehkatz‭

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Challenges March 2021 - National Cuisine Challenge: India

India has a huge range of flavors and diverse cooking styles. For inspiration on this month's challenge, check out the Wikipedia page for examples of different regional dishes. Post your photos be...

1 answer  ·  posted 4y ago by Sigma‭  ·  last activity 3y ago by Mithrandir24601‭

Question challenge indian
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Q&A How to make a vegan "Fish sauce" without soy?

This is more of a food tech question than a recipe question. In South East Asia (Thailand, Laos, Cambodia, Vietnam and perhaps also Malaysia) and maybe also in some other east Asian regions, a "ba...

1 answer  ·  posted 3y ago by deleted user  ·  last activity 3y ago by dsr‭

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Q&A Coconut cream and vegan ice cream

I was quite surprised to look for coconut cream (reduced coconut milk) recipes for vegan ice cream, especially an Indian kulfi with Bananas/Mango/Durian and not finding many results... Why?... Is...

1 answer  ·  posted 3y ago by deleted user  ·  last activity 3y ago by Mithrandir24601‭

Question vegan
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Q&A Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

It's really hard to tell why a particular non-stick pan lost its finish. One common reason is that it was heated too hot; this causes the nonstick coating to degrade. If you stacked other pans insi...

posted 3y ago by Sigma‭  ·  edited 3y ago by Sigma‭

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

Roasting is dry, high-heat cooking. In this case, it looks like the idea is to concentrate the flavor of the squash by removing excess water and developing Maillard reactions to add additional comp...

posted 3y ago by dsr‭

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

This is actually a food safety measure. The purpose of canning is to preserve food against spoilage by microbial action. The method of canning is to heat food to pasteurization -- that is, the com...

posted 3y ago by dsr‭

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Q&A Jaggery powders in contrast to sugar powders

I understand that sugar, even the brownest, darkest and "wholeest" is generally a refined sugar with added molasses. In contrast, I understand that a jaggery is the naturally occurring sugar with ...

1 answer  ·  posted 3y ago by deleted user  ·  edited 3y ago by deleted user

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

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mi...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

Question mushrooms
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Q&A Jaggery powders in contrast to sugar powders

All commercially available sugars are refined from plant materials. The simplest refining is to chop and/or macerate the plant, filter the juices, and then boil them until the sugar precipitates ou...

posted 3y ago by dsr‭

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Q&A Why will galvanized containers kill clams?

Please see the sentences to the right of my red vertical line, in the scan below. Jennifer Trainer Thompson, Fresh Fish 2016, p 41.

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by dsr‭

Question clams
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Q&A Freezing garlic: to peel or not to peel?

I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine fo...

0 answers  ·  posted 3y ago by Monica Cellio‭

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

I have a Whirlpool wall oven with (optional) convection settings. It has three racks. The obvious place to store oven racks is, of course, in the oven. The oven has two preheating modes, "rapid"...

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

Question oven-cooking
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Q&A Why will galvanized containers kill clams?

Galvanized metals are dipped in a hot zinc bath. The resulting zinc coating prevents rusting. https://university.upstartfarmers.com/blog/be-careful-about-zinc-in-aquaponics points out that zinc l...

posted 3y ago by dsr‭

Answer
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Q&A Efficient ways to separate egg whites and yolk

Let's say I want to make zefir. For this, I'll be needing egg whites, and as someone who never knew how to properly separate whites from yolk, I want to find the most efficient way of doing so, and...

2 answers  ·  posted 3y ago by General Sebast1an‭  ·  last activity 3y ago by ArtOfCode‭

Question eggs
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Q&A Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?

Doubtless it's safer to push knives away from hands. I always hone like this GIF. Source for first image below. But I just saw these images where the knife is being pushed TOWARDS the handle a...

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

Question kitchen-tools
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Q&A When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side? Bob...

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

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

This is entirely a matter of personal preference. The actual determining factors in honing with a steel are consistency of angle and force on both sides of the blade.

posted 3y ago by dsr‭

Answer
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Q&A Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?

For the sake of safety, do not hone towards your body or anyone else's. There is no special benefit to it, and much more risk.

posted 3y ago by dsr‭

Answer
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Q&A Making a gluten-free "red meat" patty from powders

Oats You can get regular oats and grind them up in a food processor. If the issue is "general" then any brand of oats should be fine. If you have a highly allergic (or similar) situation where the...

posted 3y ago by manassehkatz‭

Answer
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Q&A How do I extract the crab claw meat clinging to, and covered by, the shells?

I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at t...

0 answers  ·  posted 3y ago by Chgg Clou‭

Question crab
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Q&A Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3?

According to the USDA, your parents' method is safe: If raw or cooked food is thawed in the refrigerator, it is safe to refreeze it without cooking or heating, although there may be a loss of qu...

posted 3y ago by mcalex‭

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Meta How can we grow this community?

Codidact's communities have a lot of great content that is helping people on the Internet. Our communities are small, though, and sustainable communities depend on having lots of active, engaged p...

0 answers  ·  posted 3y ago by Monica Cellio‭