Activity for Zerotime
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
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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) |
— | almost 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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A: How tall are the cutting parts of a regular Christmas cookie cutter? A quick look on Amazon reveals that most cookie cutters are two to four centimetres tall. The ones I have at home vary between two and a half and three centimetres. As it's a question on how much material you need to finish your cookie cutter, I think that three centimetres are more than enough (t... (more) |
— | over 3 years ago |
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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 vitamins together with the skin. In regard to taste, it usually makes no difference to peel or to not peel it ... (more) |
— | over 3 years ago |
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What's important when picking a new multi-purpose knife? 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 trick anymore. The knives don't hold the edge long enough so that I constantly need to resharpen them wh... (more) |
— | over 3 years ago |
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A: How do I protect my knuckles when grating vegetables like carrots? One thing you can try is to tense up your hand so that the whole hand is as flat as possible. (For some people, tensing up the hand leads to a slight overstretch facing upwards where the fingers overextend over the usual angle, this is also fine.) Take the item you want to grate and place it on the f... (more) |
— | over 3 years ago |
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A: September 2020 - National Cuisine Challenge: Greece Today, I prepared some Gyros) and mixed it with some pasta. (Usually Gyros is served with rice or bread or as a sandwich, similar to kebab.) (more) |
— | over 3 years ago |
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A: October 2020 - Seasonal Cooking! I made a stew consisting of potatoes, pepper bell and octopus with a cheese gratin on top of it. I spiced it up with chilli seasoning so that it can warm me up... ;) (more) |
— | over 3 years ago |
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How can I make (pre-made pizza) dough sticky again? I used some pre-made pizza dough bought from my local supermarket to prepare some pizza balls (basically pizza dumplings). A problem I encountered was that the dough was very non-sticky so that I couldn't easily close the balls. I tried to make the dough a bit more sticky with water but that led to t... (more) |
— | over 3 years ago |
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A: Nutritional value of cooking pasta No, there are no significant effects related to consuming pasta raw, neither positive nor negative ones. Pasta is primarily made out of semolina and water. Sometimes, eggs are added. Cooking pasta doesn't change the nutritional value of it[^1] as only water is used which, well, has no calories at ... (more) |
— | over 3 years ago |
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How can I better incorporate baking into my daily life? I'm someone who likes to cook a lot (most of it stems from the fact to eat what you cooked afterwards). But there is one thing in the kitchen that I'm rather hesitant to do: baking. While I do like to eat cakes, sweets and other stuff you can bake, I don't like the mess that comes with handling fl... (more) |
— | over 3 years ago |
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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 product[^1]. Baked goods tend to be exposed to high heat for a prolonged time so that a dough should be properly "hydrated" so that you get a crunchy and soft result. The other answ... (more) |
— | over 3 years ago |
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How can I fix the broken hinge on my waffle maker? Today I found some interesting things while rummaging through the kitchen in my shared flat. One of the things I found was a waffle maker but sadly it's a bit broken. The hinge between the top and bottom part is broken and only the tube / pipe (Is it called tube / pipe?) transmitting the electricity... (more) |
— | over 3 years ago |
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What is this kitchen tool that looks like a waffle maker with bigger depressions? I live in shared flat and today I rummaged through our kitchen a bit. There I was surprised to find the following kitchen tool: top view of kitchen tool look inside of the kitchen tool It has small holes in it and the area around it heats up pretty quickly. (I plugged it in to see what happe... (more) |
— | over 3 years ago |
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A: How to get my cheese to melt completely 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 expect is because they are relatively dry. So trying to melt it in one piece won't really work. Grating t... (more) |
— | over 3 years ago |
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A: Are questions about food and/or beverage pairings on topic? Yes, I think they could be with some conditions. Questions about pairing wine with food are no good fit in my opinion. My opinion here is based on the fact that even wine experts often aren't able to distinguish wines from each other properly. So I think that these types of questions and answers w... (more) |
— | almost 4 years ago |
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A: Ideas for new cooking challenges Bake a cake without using sugar (and chemical substitutes) Consuming too much sugar is something that's not really healthy (even though it's most often tasty., especially in cakes..). So let's bake any cake without using sugar! As substitutes, natural ones are preferred. Chemical ones should / ... (more) |
— | almost 4 years ago |
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Ideas for new cooking challenges The last (and first time) I created a challenge I just wrote something up what I thought to be a good first start. Soon after I posted the challenge, @manassehkatz posted valid comments about unclear conditions regarding the challenge. So before posting a new one, I thought it may be worthwhile to... (more) |
— | almost 4 years ago |
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A: Why is a plastic bag needed for sous vide? 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 food you're cooking (with a plastic or silicone bag or some kinds of cans) Vacuuming the bag ... (more) |
— | almost 4 years ago |
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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 taste). Originally, I planned to prepare a "dry" dish in which I have fried dumplings and roasted veg... (more) |
— | almost 4 years ago |
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A: Improving recipe formatting I have also brought this up before (albeit titled differently and asking about tags too). I would like to see some more structures to our recipes as well. As of now, formatting is your own choice which means that you do what you think is the best (which doesn't need to be wrong). However, everyone... (more) |
— | almost 4 years ago |
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Reputation is counted vice versa Referencing this post: https://meta.codidact.com/questions/276808. I noticed that on this site, questions and answers might be counted vice versa. Before the bug (if it's a bug), one upvote on answers were awarded with ten points and questions with five. Now, it seems to be other way around: upvot... (more) |
— | almost 4 years ago |
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A: Home-made veggie meat? The problem with meat substitutes is that they are substitutes. Without chemical help, it's nearly impossible to achieve a flavour in meat substitutes which is comparable to meat. However, putting this aside, there are viable options which look and have a similar structure like meat. One thing I h... (more) |
— | almost 4 years ago |
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Should questions about nutritional composition be off- or on-topic? 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-topic or on-topic? Where are the boundaries to decide when it's off-topic? I think that completel... (more) |
— | almost 4 years ago |
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Are there differences between sea and table salt? 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". Or in the spices shelf, there are salts which are "especially healthy for your health due to its North ... (more) |
— | almost 4 years ago |
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How can I get chicken as soft as possible in two hours or less? I saw this recipe about slow cooker chicken in our recipe category and I wondered if there are other ways to get my chicken as soft as possible without investing hours of cooking? I wanted to prepare fried rice and add some chicken. I want the chicken to be as soft as possible as I really like it ... (more) |
— | almost 4 years ago |
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A: The home made burger challenge Burger with self-made patties Link to recipe to make self-made patties: https://cooking.codidact.com/articles/276556. Just a simple burger with self-made patties. Added vegetables were lettuce, tomatoes and fried onions. burger with patty top view (more) |
— | almost 4 years ago |
| Article | — |
Self-made burger patties Ingredients 500g minced meat One bun One egg Frying oil (Cheese) The recipe yields five to six patties depending on how big you make them. Equipment Big bowl Small bowl Pan Spatula Instructions Put the bun into the small bowl and fill it up with water. L... (more) |
— | almost 4 years ago |
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A: How do I get darker sourdough without burning it? When you baked your bread, you most likely missed some heat from above. (And it seems that the oven you use might be designed that way, meaning that preheating uses top and bottom elements but retaining heat is only done via bottom elements.) In order to achieve a brown crust and a nice inside tas... (more) |
— | almost 4 years ago |
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The home made burger challenge Everyone loves burgers and everyone has their own idea how burgers should be ideally done. So it's burger time! Your task is to create some juicy burgers and share them with us. (And after you've done this, you might as well share your recipe with us in our recipe category ;) To ensure at least... (more) |
— | almost 4 years ago |
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A: What are other uses for an omelet maker besides making omelets? After some searching on the site @Pestana linked I found that the omelet maker consists of only two pans which are separable and don't seem to be permanently connected. picture of omelet maker with two separable pans So the pans of the omelet maker can just be used as regular pans. http... (more) |
— | almost 4 years ago |
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What do you think of a monthly cooking challenge? 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 entirely like every two months). I thought about a monthly cooking challenge. I know for myself that I ofte... (more) |
— | almost 4 years ago |
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A: Basil as a pizza topping 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 of water which due to the smallness of the herbs evaporates quickly as soon as it's heated up, meaning... (more) |
— | almost 4 years ago |
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How can I best sharpen dull knives? 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 all knives for everything depending on what is quickly available. Some the knives have become dull o... (more) |
— | almost 4 years ago |
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What are other uses for an omelet maker besides making omelets? I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: omelet maker I don't want to buy a kitchen tool for a sole purpose so my question is what could I possibly use an omelet maker for too? (more) |
— | almost 4 years ago |