Activity for Zerotime
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #282496 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Making a vegan coconut-cream ice cream less "watery"/"icy" 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 your ice. Both options are vegan and readily available at grocery stores. (more) |
— | over 3 years ago |
| Edit | Post #280692 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Can I replace substitute bell peppers that aren't spicy in Chili Mussels? Yes, you can substitute these ingredients without worrying. Bell peppers and chilli peppers belong to the same family, the Capsicum. The difference in taste is nearly negligible, the main difference is, as you noted the spiciness, between the two. So just go for it and enjoy it! (more) |
— | almost 4 years ago |
| Edit | Post #280604 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: What is the ratio of powdered milk to hot chocolate mix to simulate chocolate milk? It depends on the brand you have at hand. Using regular chocolate and milk, any ratio from 8:1 to 2:1 (the larger numbers refer to the liquid you use) is reasonable depending on how sweet and thick you want your hot chocolate. (And to what degree you want to taste the milk or the chocolate respective... (more) |
— | almost 4 years ago |
| Edit | Post #280603 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Why put butter onto a sheet of parchment paper and roll into a small cylinder? For me it seems that this is only a cosmetics steps. In order to prepare the butter, you need to mix it with the other ingredients, meaning that the butter won't be in its original shape. Putting it into parchment and refrigerate it in a tube-like shape leads to an easy to use and visually pleasin... (more) |
— | almost 4 years ago |
| Edit | Post #280516 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 might be that the digestion is slower as your stomach relies on liquids to help digest very "thick" food.... (more) |
— | almost 4 years ago |
| Comment | Post #280505 |
Related: https://cooking.codidact.com/posts/278348 (more) |
— | almost 4 years ago |
| Comment | Post #280471 |
When meat smells, it's already recommended to not eat it anymore. (more) |
— | almost 4 years ago |
| Comment | Post #280366 |
Looks yummy! The recipe, however, belongs into our recipe category ;) (more) |
— | almost 4 years ago |
| Comment | Post #279818 |
Will there be a new challenge for January? (more) |
— | almost 4 years ago |
| Edit | Post #280175 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Why sift confectioner's sugar when making fudge? Sifting powdered sugar has nothing to do with making fudge specifically, it's more a general recommendation when using powdered sugar. (For those wondering why I'm using the term powdered sugar even though @MonicaCellio asked about confectioner's sugar, see this link https://whatscookingamerica.net/Q... (more) |
— | almost 4 years ago |
| Comment | Post #280094 |
@MonicaCellio I don't have any specialised cookware so when I do slow cooking (two to three hours), I just use one of my regular pots with a lid on top or the lid slightly leaned so that there is a really small gap for steam to escape. Before today, I didn't even know multi pots were a thing... (more) |
— | almost 4 years ago |
| Edit | Post #280094 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How do you slow-cook soup in a multipot without it venting out too much liquid? Slow cooking is characterised by a slow and low heat cooking process. For you this means that you put too much heat in the cooking process and that your food essentially (as you noticed) dried out. Basically, you took the process of grilling and prolonged it. (Grilling is a high heat, short term cook... (more) |
— | almost 4 years ago |
| Comment | Post #279831 |
@Moshi It seems you are experienced with that stuff. Do you mind fleshing out a full answer to the post? I think a lot of users here (including me) aren't well versed in Asian cuisines (and their respective history) so the chance for a proper answer from regular participants is pretty slim. (more) |
— | almost 4 years ago |
| Edit | Post #280042 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Why don't North American coastal restaurants cook seafood in more styles? 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 enjoyable. If you look at your presented dishes, it clearly says "live" in front of each dish. For me, t... (more) |
— | almost 4 years ago |
| Comment | Post #279859 |
@MonicaCellio Yes, I can put it up as soon as I have time :) (more) |
— | about 4 years ago |
| Comment | Post #279858 |
@MonicaCellio It's powdered sugar, I edited it into the answer. (more) |
— | about 4 years ago |
| Edit | Post #279858 |
Post edited: |
— | about 4 years ago |
| Comment | Post #279857 |
@MonicaCellio In case you want to try that out as well ;) https://confectioneryhouse.com/baby-unicorn-sprinkles.html (more) |
— | about 4 years ago |
| Edit | Post #279859 | Initial revision | — | about 4 years ago |
| Answer | — |
A: 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 more like pastry and soft like, this is a regular cookie, combining the sweet taste of a cinnamon roll... (more) |
— | about 4 years ago |
| Edit | Post #279858 | Initial revision | — | about 4 years ago |
| Answer | — |
A: December(ish) challenge: baked sweets Snowflake cookies The name of this kind of cookies is related to its look: They look like small snowflakes. (You can't see it very well on the picture but there are small indentations on the surface by pressing a fork in the raw cookie dough.) On top I put some powdered sugar. (more) |
— | about 4 years ago |
| Edit | Post #279857 | Initial revision | — | about 4 years ago |
| Answer | — |
A: 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 edition. (more) |
— | about 4 years ago |
| Comment | Post #279020 |
@MonicaCellio Will there be a new cooking challenge for December? Sigma doesn't seem to reply and we nearly are midway through December. (more) |
— | about 4 years ago |
| Edit | Post #279813 | Initial revision | — | about 4 years ago |
| Answer | — |
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: grating lemon peel The reason behind that is that the peel and / or skin on its own isn't easily digestible or even yummy. Sometimes, the skin is cooked in a soup or marinade to achie... (more) |
— | about 4 years ago |
| Comment | Post #279720 |
That food sticks to your stainless steel pan / wok isn't something too uncommon. Could you add if you use oil, please? Thanks. (more) |
— | about 4 years ago |
| Comment | Post #279020 |
What's the next month's challenge? How about desserts now? Or related to Christmas, cookies? Would probably prefer the latter one. (more) |
— | about 4 years ago |
| Edit | Post #279610 | Initial revision | — | about 4 years ago |
| Answer | — |
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, room temperature is needed for ripen any kind of fruit. Low temperatures inactivate necessary enzymes ... (more) |
— | about 4 years ago |
| Comment | Post #279553 |
What exactly do you mean with a cold water bath? You can cook any traditional pasta in cold water. Do you mean the part after cooking, for example by rinsing pasta with cold water? If yes, that's not recommended for any kind of pasta. Please clarify that and I'll add an answer :) (more) |
— | about 4 years ago |
| Answer | — |
A: November 2020 - Bread Today I made a raisin bread consisting of a special recipe with quark and applesauce. top view of raisin bread (more) |
— | about 4 years ago |
| Edit | Post #279448 | Initial revision | — | about 4 years ago |
| Answer | — |
A: How do Michelin Stars chefs think up mixing weird foods? 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 the following: > I’m constantly telling the chefs they have to make mistakes. We have a chicken pailla... (more) |
— | about 4 years ago |
| Edit | Post #279446 | Initial revision | — | about 4 years ago |
| Answer | — |
A: What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking? A good choice is pasta made out of rice, so to speak rice noodles. Rice naturally contains no gluten and is pretty flexible in how you prepare it. Think of just cooking rice: If you undercook it, the rice grains are hard and not too easy to chew, if you overcook it, the rice grains just grow in size ... (more) |
— | about 4 years ago |
| Comment | Post #279399 |
Can you add how you prepare the pasta, please? Do you heat the water on a campfire and let the pot with the pasta sit there? Or do you heat the water there and take the pot off the fire? (more) |
— | about 4 years ago |
| Comment | Post #279339 |
@msh210 Generally speaking, you are right. Dense and hard food items make it harder for mold to progress but it's not impossible. This means that dense and hard stuff can be salvaged, however, one should be generous with cutting away the affected areas. When in doubt, better throw it away. (more) |
— | about 4 years ago |
| Edit | Post #279339 | Initial revision | — | about 4 years ago |
| Answer | — |
A: Can I still use bread with a tiny bit of mold on the crust? 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 affected by it. Mold is nearly always associated with fungi which produce thin, not visible threads with... (more) |
— | about 4 years ago |
| Edit | Post #279293 | Initial revision | — | about 4 years ago |