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Meta What should the Cooking moderation election look like?

Hello Cooking community! Part of the Codidact vision is having each community be managed by its users, those who know it best. Some migrating communities let moderators transfer; for others it was ...

0 answers  ·  posted 4y ago by Sigma‭

Question discussion
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Q&A How do I protect my knuckles when grating vegetables like carrots?

When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with su...

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

Question kitchen-tools
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Q&A After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?

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...

1 answer  ·  posted 4y ago by Chgg Clou‭  ·  last activity 4y ago by Jordan‭

Question clams
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Q&A Which live Canadian oysters best for steaming?

I live in Toronto. I can't find living oysters that: got NO worms and parasites. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics ben...

0 answers  ·  posted 4y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

Question oysters
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Q&A What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking?

I've had great results with rice pasta made entirely of brown rice and water with extra rice bran added. I found that the Tinkyáda brand were significantly more resistant to overcooking than durum ...

posted 4y ago by Adám‭

Answer
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Q&A Why's this Hong Kong chef slanting his saute pan over a gas flame?

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...

1 answer  ·  posted 4y ago by DNB‭  ·  last activity 4y ago by manassehkatz‭

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Q&A How to make a vegan cononut-milk based, simple (cookingless), coconut chutney?

If you buy coconut milk without stabilizers (guar gum, locust bean gum are the most common types around me) you will discover that it separates into a high-fat cream and a relatively low-fat coconu...

posted 4y ago by dsr‭  ·  last activity 4y ago by dsr‭

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Q&A What is the best way to ripen green cherry tomatoes?

About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I ...

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

Question vegetables ripening
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Q&A What is the best way to ripen green cherry tomatoes?

The paper bag method most likely didn't work because the environment wasn't warm enough. As you can read here, the paper bag method should be used in moderately warm environment. Generally speaking...

posted 4y ago by Zerotime‭

Answer
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Q&A Why's this Hong Kong chef slanting his saute pan over a gas flame?

This is actually quite common. If you use one saute/frying pan for "everything" and a particular batch has only a small amount of food in it, if you lay it flat then the food may cook way too quick...

posted 4y ago by manassehkatz‭

Answer
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Q&A Why can you cold water bath noodles, but not vermicelli?

In this particular case, the chef is referring to stopping the cooking process on the noodles by removing them from the boiling pasta water and shocking them in cold water. Vermicelli won't stand ...

posted 4y ago by dsr‭

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Q&A Where's the sundried mandarin peel if you steam fish with it?

When you use any peels, you usually use a grater and grate them, like in the following image with a lemon peel: The reason behind that is that the peel and / or skin on its own isn't easily dige...

posted 4y ago by Zerotime‭

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Challenges December(ish) challenge: baked sweets

December hosts several holidays, including the end of the year. In the northern hemisphere the temperatures drop and the nights are long, and thoughts turn to curling up with a mug of hot chocolat...

6 answers  ·  posted 4y ago by Monica Cellio‭  ·  last activity 4y ago by luap42‭

Question baking cakes cookies
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Q&A How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

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...

1 answer  ·  posted 4y ago by Chgg Clou‭  ·  edited 4y ago by Sigma‭

Question seafood
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Q&A Why don't North American coastal restaurants cook seafood in more styles?

In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...

2 answers  ·  posted 4y ago by Chgg Clou‭  ·  last activity 4y ago by dsr‭

Question seafood
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Q&A What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?

Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are ...

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

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Challenges December(ish) challenge: baked sweets

I've, too, made some cinnamon rolls. The recipe is quite simple (and available in German here). Ingredients: The Yeast Dough 100 ml of Milk 40g of butter or margarine 250ml of wheat flour...

posted 4y ago by luap42‭

Answer
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Q&A How long can wild meat be refrigerated before it needs to be eaten/frozen?

Let's say I go hunting for rabbits/squirrels/hares/deer and get one. One doesn't want to cook/process them right away because the meat will become more tender after it has refrigerated for a while...

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

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Q&A How long can wild meat be refrigerated before it needs to be eaten/frozen?

The redneck answer... until it begins to smell. The FDA Answer: 3 - 5 days. In general, game meats can be treated much the same as other lean meats, assuming you cool them as quickly as possible a...

posted 4y ago by Sigma‭

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Q&A Is any nutritional value lost from not cooking oatmeal?

No, no nutritional value is lost from not cooking oatmeal. The only thing you will miss are the nutritional components of whatever liquid you would usually use to cook it. The only side effect mig...

posted 4y ago by Zerotime‭

Answer
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Q&A Why transfer salmon, seared in a pan, to the oven?

If you keep searing at high heat you'll end up with the outside burnt and the inside still uncooked. The searing step is about getting a slight crunch on the outside, and the oven step is about coo...

posted 4y ago by Peter Taylor‭

Answer
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Q&A How does sautéing minimize the acidity of the tomato?

Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.

0 answers  ·  posted 4y ago by Chgg Clou‭  ·  edited 3y ago by Monica Cellio‭

Question tomatoes
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Q&A Why's coconut milk used to base curries?

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...

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

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

Freezing leafy vegetables is difficult because the cell walls are broken by the ice crystals, degrading the texture. Even after blanching the bok choy you will still lose some of the freshness, and...

posted 4y ago by Sigma‭

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Q&A If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?

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 174. Do not eat the organs of a crab, including ...

1 answer  ·  posted 4y ago by Chgg Clou‭  ·  last activity 3y ago by dsr‭

Question scallops