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I have no way of telling just by looking how that particular broth was made. However, you can absolutely make broth with just the fish flesh, no bones, though you will have slightly less flavor. Al...
No, it refers to the colour. By no means all sherries are pale yellow, and a Pedro Ximénez would not be a suitable substitute at all.
Again I would've never dreamed of combining clams and soy milk! My first reaction was EWWW, and this can cause a stomach ache! Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64.
I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliz...
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...
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142. To begin, place the clams in a sink or large...
I keep forgetting to take pictures of my food, but tonight I remembered! (This meal was prepared before the end of the month UTC, but then we ate and cleaned up and had to post. :-) ) Pistachio-c...
I'm interested to know the science behind the colors. Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbi...
I don't think the author's referring to fluid from the scallops, because on p. 124, she advises buying dry, not wet, scallops. Refrigerate immediately after purchase, and ideally scallops should...
Claude AuCoin, Executive Chef at Digby Pines Resort in Nova Scotia, says that really fresh scallops shrink vertically and expand horizontally but regular scallops do the opposite. Totally Scal...
I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this hand...
On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! W...
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...
Appetizers, hors d'oeuvres, tapas, snacks... sometimes you don't want a full course meal, just a few nibbles to tickle the palate. Post a photo of your creations here. Feel free to link to a recipe...
What are the main differences between the Sicilian cuisine to the cuisine/s of the rest of Italy? Perhaps the better question would be what ingredients, dishes, drinks (including wine types) and m...
I want my vegan coconut-cream-based ice cream less "watery"/"icy". Which "available-by-every-supermarket" ingredient can be used to thicken "coconut cream" which is still not thick enough, to make...
Using non-animal-milk-powder-added "coconut cream powder" instead the "regular" coconut cream liquid ; it's a coconut cream that had generally all its water evaporated and then grinded into powder ...
Morrocan couscous is two parts water to one part couscous, what is the ratio for Israeli Couscous? The bag I bought only has the water for using the whole bag at once which is more than I will eat.
Whenever I buy canned corn grains, it always comes canned with a liquid, and the first thing I do is to pour that down the drain. I don't think I have ever seen any recipe that calls for using it ...
Please see the sentences to the left of my red vertical line, in the scan below. Jennifer Trainer Thompson, Fresh Fish 2016, p 41.
Two easy options for thickening ice cream are all-purpose flour and cornstarch. The first has a slight taste while the second is nearly tasteless. This helps you to preserve the original flavour of...
This technique is cooking the green beans via steaming. The small amount of water in a very hot covered wok efficiently cooks the green beans via heat transfer from the pan to the steam to the enti...
If you are looking for more onion flavor, my first suggestion would be to use more or larger green onions. The author's preferred green onions might be larger than what you have available.
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...
My wife and I recently tried cooking frozen green beans by boiling them on the stove. They tasted fine, but the skin of the green beans was really, really "squeaky" on my teeth. My wife didn't real...
