Activity for Zerotimeâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Answer | — |
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 |
| 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 |
| Edit | Post #279049 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #278844 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| 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 |
| Edit | Post #278741 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #278732 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #278700 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #278423 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #278352 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #278217 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #278184 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #277988 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #277986 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| 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 |
| Edit | Post #277520 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #277236 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #277236 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| 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 |