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474 posts
 
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Q&A How do I get broth out of my pan after I put in too much?

Today I made some dumplings. Even though they were already precooked, I put them into a kind of vegetable broth to cook them properly (which wasn't really necessary but I did it because I like the ...

2 answers  ·  posted 4y ago by Zerotime‭  ·  last activity 4y ago by klutt‭

Question kitchen-tools broth
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Challenges September 2020 - National Cuisine Challenge: Greece

Fasolada This Greek soup is made with white beans, vegetables, and olive oil in a tomato base, flavored with paprika (I used smoked). I get most of my fresh vegetables from folks who sell "ugly" p...

posted 4y ago by Monica Cellio‭

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Q&A What can I substitute for milk in a bread recipe?

Adding milk to a dough is, most of the time, a consideration of adding liquid to a dough in order to avoid a dry end product1. Baked goods tend to be exposed to high heat for a prolonged time so th...

posted 4y ago by Zerotime‭

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Q&A How can I better incorporate baking into my daily life?

One thing I've had success with is premixing dry ingredients for things like pancakes, muffins, and cornbread. You're essentially creating your own premade mix, and can then add milk and an egg for...

posted 4y ago by Sigma‭

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

As I pointed out in my comment, it's better to not peel ginger at all. Most of the vitamins of ginger are located right beneath the skin and peeling it essentially removes this thin layer of vitami...

posted 4y ago by Zerotime‭

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Challenges December(ish) challenge: baked sweets

Butter cookies The first cookies I baked this year were some regular butter cookies. Unfortunately, I only found unicorn sprinkles in my local supermarket so this is the unicorn butter cookies edi...

posted 4y ago by Zerotime‭

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Challenges December(ish) challenge: baked sweets

Cinnamon roll cookies This year, I tried something out that I wanted to do for a long time: making cookies that are closely related to cinnamon rolls. Contrary to regular cinnamon rolls which are ...

posted 4y ago by Zerotime‭

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Q&A How do you slow-cook soup in a multipot without it venting out too much liquid?

I mostly use my multipot as a pressure cooker, but today I used its slow-cooker function to make soup. The manual says that when using it as a slow cooker, leave the pressure vent open (not closed...

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

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

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.

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

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Q&A What's this dish from a Hong Kong restaurant, with sea cucumber in a fried nest?

I chanced upon the answer while viewing other pictures. This is 柚子涼辦蟲草花沖繩海參. Another pic

posted 4y ago by Chgg Clou‭

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

I'm guessing these are snips of red, orange, green peppers? But then what's the white liquid? Openrice page for Shang Palace in H.K..

0 answers  ·  posted 4y ago by Chgg Clou‭

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Meta Should posting on Meta affect reputation?

When we launched this community, we did not yet have the ability to set different reputation grants for different categories. We've had this for a while but we failed to follow up before now, sorr...

0 answers  ·  posted 1y ago by Monica Cellio‭

Question discussion
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Q&A How do I fry donuts safely?

I don't deep-fry either, so this answer is not rooted in personal experience, but are you aware of "splatter screens"? This is a screen of fine mesh mounted in a round frame and with a handle, des...

posted 6mo ago by Monica Cellio‭

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Q&A What can you make with chickpeas and ground beef?

If you are not overly dedicated to "chili can only be made with red beans" then you're looking at (in broad categories) beans and ground meat, so chili or something like it seems moderately obvious...

posted 7mo ago by Spamalot‭

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Q&A Can a 35K BTU home wok burner improve food taste, and mimic restaurant wok hei?

This question appears to be trying to create controversy. If you want to make a specific style of food, you may need specialized equipment. Certainly, specialized equipment makes certain things ea...

posted 1y ago by dsr‭

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Q&A How do I get vegan "cheese" to melt?

Vegan cheeses, as already mentioned, vary considerably in melting characteristics. All the various ones I have experience with do not melt at similar temperatures to cow cheese, or to the same ext...

posted 7mo ago by Spamalot‭

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Q&A How long to marinate meat before cooking?

In my personal experience, without resorting to something like injecting the marinade or making cuts for it to get in, it really only affects the outside of the meat for a short distance, even when...

posted 7mo ago by Spamalot‭

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Q&A What is a suitable process to dehydrate almond pulp?

Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might ...

posted 7mo ago by Spamalot‭  ·  edited 7mo ago by Spamalot‭

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Q&A How can I tell if an anodized coating is coming off?

One of my anodized nonstick pans[1] has developed a fractal-edged region of a slightly different color than the rest. I suspected that I had accidentally been seasoning my pan[2] and a seasoning la...

1 answer  ·  posted 1y ago by Michael‭  ·  last activity 10mo ago by Mithical‭

Question cookware nonstick
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Q&A How do I protect my face while working with hot peppers?

Neither of these is going to help with cheeks, but for anyone just with eye sensitivities: A friend introduced me to the concept of "onion glasses," which are apparently transparent lenses with pa...

posted 9mo ago by Michael‭

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Q&A What is a suitable process to dehydrate almond pulp?

I am making cheese and as a byproduct I have a decent amount of almond pulp. About 2 kilograms. I soaked and skinned the almonds, blended them and strained them with a nut milk bag. The recipe I'm...

1 answer  ·  posted 1y ago by WheatWizard‭  ·  last activity 7mo ago by Spamalot‭

Question dehydration
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Q&A Why won't broth from periwinkles be delicious like broth from clams and mussels?

According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...

1 answer  ·  posted 4y ago by Chgg Clou‭  ·  last activity 2mo ago by Michael‭

Question seafood
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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?

My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

Question seafood
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Q&A What is the ratio of powdered milk to hot chocolate mix to simulate chocolate milk?

I have mixed powdered milk and hot chocolate in a Nalgene before to celebrate climbing mountains/rock climbs but it has been a while and I don't remember how much of each it takes (I think it was a...

1 answer  ·  posted 4y ago by Charlie Brumbaugh‭  ·  last activity 4y ago by Zerotime‭

Question milk
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Q&A What would one need to do to make 3D printed PLA cookware safe to use?

The good news: PLA itself is non-toxic, and is often used in molded applications for food-safe tools. Everything else is pretty much bad news. Your intuition is correct: The print resolution is go...

posted 4y ago by dsr‭

Answer