Activity for Zerotimeâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #280505 |
Related: https://cooking.codidact.com/posts/278348 (more) |
— | over 3 years ago |
| Comment | Post #280471 |
When meat smells, it's already recommended to not eat it anymore. (more) |
— | over 3 years ago |
| Comment | Post #280366 |
Looks yummy! The recipe, however, belongs into our recipe category ;) (more) |
— | over 3 years ago |
| Comment | Post #279818 |
Will there be a new challenge for January? (more) |
— | over 3 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) |
— | over 3 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) |
— | over 3 years ago |
| Comment | Post #279859 |
@MonicaCellio Yes, I can put it up as soon as I have time :) (more) |
— | over 3 years ago |
| Comment | Post #279858 |
@MonicaCellio It's powdered sugar, I edited it into the answer. (more) |
— | over 3 years ago |
| Comment | Post #279857 |
@MonicaCellio In case you want to try that out as well ;) https://confectioneryhouse.com/baby-unicorn-sprinkles.html (more) |
— | over 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 years ago |
| Comment | Post #279073 |
Kudos for your well-written questions, the images help to understand your problem (as with the clam problem)! (more) |
— | over 3 years ago |
| Comment | Post #279029 |
Really good breads, look delicious. One question though: Some of the top parts seem a bit burned or is it just my eyes going bad? (more) |
— | over 3 years ago |
| Comment | Post #279054 |
What did you throw together? The bread seems to be a little bit pale, to be honest, but could be the image. (more) |
— | over 3 years ago |
| Comment | Post #279040 |
There are actually good reasons not to peel ginger at all. The most important one is that, like with apples, most of the vitamins are right beneath the skin and peeling it essentially removes these. You can read more about it here: https://www.purewow.com/food/do-you-have-to-peel-ginger (more) |
— | over 3 years ago |
| Comment | Post #278512 |
How about a bread baking challenge? But desserts would be fine with me too. (more) |
— | over 3 years ago |
| Comment | Post #278950 |
What's the green stuff on the top on the second picture? @MonicaCellio Funny, I prepared some squash with my roommate this week as well and forgot to take a photo :D (more) |
— | over 3 years ago |
| Comment | Post #278512 |
I propose that there's something related to baking for November 2020. (more) |
— | over 3 years ago |
| Comment | Post #278732 |
@MonicaCellio I prepared it myself, I will post recipe as soon as I have time. A skewer is not needed even though it gives the meat a distinct taste. (more) |
— | over 3 years ago |
| Comment | Post #278586 |
Usually I keep the last piece which I can't grate to decorate my food. (For example cutting the rest of a carrot in small squares and laying it on top of the dish.) (more) |
— | over 3 years ago |
| Comment | Post #278515 |
Isn't that something that should be decided on Meta? Or is the plan to have different rules / expectations for moderators across sub sites? (more) |
— | over 3 years ago |
| Comment | Post #278423 |
@Sigma It's sealed so that no air can come in or out, it's just ready-to-use dough from my local supermarket. The dough itself is rather "wet", however it doesn't stick at all. I think it has something to do with used chemicals to conserve it or to make it non-sticky. (more) |
— | over 3 years ago |
| Comment | Post #278516 |
I don't think we're enough active users here to hold a meaningful election and nobody's voiced a concern to do one. I would just wait until there are more people around. (more) |
— | over 3 years ago |
| Comment | Post #278295 |
Are tools supposed to be used in a hot environment (stove, oven, etc.), for example a soup ladle, or in a cold environment (freezer, fridge, etc.)? Without more specific information, the answer to your question would be "it depends" as you can 3D print some things used for cooking but not everything ... (more) |
— | over 3 years ago |
| Comment | Post #278295 |
I think this question is a good one but it might be a little bit too large and too complex to answer it like that. For example, one time use items are pretty easy to 3D print as you don't have to worry about the second problem (which is a very big problem on its own), for the first problem you could ... (more) |
— | over 3 years ago |
| Comment | Post #278108 |
Would a substitution with other milk-based ingredients be okay? Or do you want to avoid using milk-based ingredients altogether? (more) |
— | over 3 years ago |
| Comment | Post #278038 |
Thanks for the answer! Time to get a new one 😋 (more) |
— | over 3 years ago |
| Comment | Post #277986 |
@MonicaCellio No, I meant the depressions, didn't know it was called like that. There are no additional holes. (more) |
— | over 3 years ago |
| Comment | Post #277920 |
There are many yummy dishes on the list you posted! As soon as I decided on what I want to cook, I'll post my results :-) (more) |
— | over 3 years ago |
| Comment | Post #277170 |
I think that a culture-specific cooking challenge would be a great next one, and in this case I also like the idea of being it related to Greece. Would you like to post it? I'm eager to try out some new things. (more) |
— | over 3 years ago |
| Comment | Post #277205 |
@manassehkatz Usually when I'm preparing something similar, I put butter on the inside and fry it with regular frying oil from the outside. (more) |
— | almost 4 years ago |
| Comment | Post #277091 |
@Sigma The condition about baking sounds like a reasonable thing to do. (more) |
— | almost 4 years ago |
| Comment | Post #277205 |
Do I understand correctly that you put the butter on the outsides of the bread slices but not inside? This is most likely the reason why it's so soft. What do you use for frying? Oil, butter, etc.? Or nothing at all? (more) |
— | almost 4 years ago |
| Comment | Post #277172 |
I like the idea, can you please add examples in this answer or in a new post with possible seasonal events? (more) |
— | almost 4 years ago |
| Comment | Post #277170 |
I like the idea, can you please add an example in this answer or in a new post with possible boundaries? (more) |
— | almost 4 years ago |
| Comment | Post #277091 |
@Sigma Don't you think that broadening the scope to a dessert might make it a bit too broad? I thought about it too but submitted posts might vary a lot making it hard to really compare them (which may also be a no-issue). (more) |
— | almost 4 years ago |
| Comment | Post #277091 |
@PeterTaylor Probably less a dialectal than a translation problem: I didn't know about oatcakes beforehand and translated it into my mother tongue and it came out as something that's related to biscuits / cookies. Recipes in my language show it as something more orientated towards cookies / crackers ... (more) |
— | almost 4 years ago |
| Comment | Post #277091 |
@PeterTaylor As to how to define a cake, I thought about anything that's sweet, has to be baked and needs flour. Cheesecake is more like a tart (but I guess that it could sill count as cake somewhere...) while oatcakes are crackers. For the sugar part, it may be better to put up the condition to not ... (more) |
— | almost 4 years ago |
| Comment | Post #276966 |
@MonicaCellio I usually use a very large bowl for raising doughs. I've never seen someone shaping a dome out of foil to cover the dough - this seems rather complicated to me. (more) |
— | almost 4 years ago |
| Comment | Post #276977 |
When substituting eggs, one should carefully read what it's used for in the recipe. If it's used as a binding agent, a substitution with milk might lead to a dough which falls apart, making it unsuitable for baking. (more) |
— | almost 4 years ago |
| Comment | Post #276912 |
@manassehkatz I used caramelised onions for various vegetarian dishes, in particular for stir-fry dishes with vegetables. (more) |
— | almost 4 years ago |
| Comment | Post #276914 |
This looks delicious. What is your side dish? Are these French fries / chips? (more) |
— | almost 4 years ago |
| Comment | Post #276868 |
@MonicaCellio Yes, that's a good idea. We could fill these empty fields with an exemplary recipe so people know how it's best done. (more) |
— | almost 4 years ago |
| Comment | Post #276867 |
@ArtOfCode Yes, then it seems to be working as expected again. Do you intend to recalculate points awarded from older posts? Or will we just roll with it now that it's happened? (more) |
— | almost 4 years ago |
| Comment | Post #276853 |
For clarification as I've never done pulled noodles myself: Can't you just take the dough from the recipes you use, skip the part with using a rolling pin or a knife and just stretch it as long as you like? Or is the problem about the dough in the recipes as it's not intended to be pulled? (more) |
— | almost 4 years ago |
| Comment | Post #276849 |
Instead of using cornstarch as thickening agent, you could also use [roux](https://en.wikipedia.org/wiki/Roux), cream or tomate paste (if the soup is based on tomatoes) - these come with the advantage that they already are liquids so they can't form clumps. (more) |
— | almost 4 years ago |