Zerotime‭

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 5y ago by Zerotime‭  ·  edited 5y ago by Monica Cellio‭

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 5y ago by Zerotime‭

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 5y ago by Zerotime‭  ·  last activity 5y ago by Aliza‭

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 5y ago by Zerotime‭  ·  last activity 5y ago by Peter Taylor‭

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 5y ago by Zerotime‭  ·  last activity 5y ago by Mithical‭

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 5y ago by Zerotime‭  ·  last activity 5y ago by dsr‭

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 5y ago by Zerotime‭  ·  last activity 5y ago by manassehkatz‭

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 4y ago by Zerotime‭

I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...

1 answer  ·  posted 5y ago by Zerotime‭  ·  last activity 1y ago by Mithical‭

I've posted a question about nutritional differences in sea and table salt which also corners the question if one is "better" than the other one. Do we want questions related to nutrition to be off...

2 answers  ·  posted 5y ago by Zerotime‭  ·  last activity 5y ago by manassehkatz‭

Sous vide cooking has three essential steps which make it different to regular cooking: Long-term low temperature precise cooking (you need appropriate kitchen appliances to do this) Bagging the f...

posted 5y ago by Zerotime‭

Everything @MonicaCellion said is correct but to provide some more background information: The reason that cheese like Gouda, Cheddar and Tilsiter (and any solid cheese) don't melt the way you expe...

posted 5y ago by Zerotime‭

I cook quite frequently and one thing that I use everytime I cook is a knife. Recently, I've grown unsatisfied with the knives I have as they are all dull and sharpening them doesn't really do the ...

1 answer  ·  posted 4y ago by Zerotime‭  ·  last activity 4y ago by dsr‭

This is largely a cultural and economical thing. For the cultural part: Cuisine varies strongly around the globe. What one nation considers a fine dinner, another considers to be not eatable or en...

posted 4y ago by Zerotime‭

Most of it boils down to be persistent in trying out and mixing ingredients together to see what works. I can recommend this short article about being a chef and being creative from which I quote t...

posted 4y ago by Zerotime‭