Activity for Zerotime
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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 |
| Edit | Post #277091 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| Edit | Post #277089 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| 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 |
| Edit | Post #276932 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #276910 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| 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 |
| Edit | Post #276868 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #276849 |
Post edited: |
— | 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 |
| Edit | Post #276867 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| Comment | Post #276743 |
I don't know why it shouldn't work. You should expect it to be a bit mushy after thawing though but this is something that most frozen meals show. The granules as such don't need to be frozen, they can be stored at room temperature for a long term, see more here: https://en.wikipedia.org/wiki/Texture... (more) |
— | almost 4 years ago |
| Edit | Post #276743 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| Comment | Post #276678 |
I'm very surprised that there is liquid in your meat. The minced meat I use basically only contains meat and no additional ingredients besides salt. For clarification: Do you want the water out? Or do you want to keep it? For casseroles it might be sensible to keep it, for sauces it doesn't really ad... (more) |
— | almost 4 years ago |
| Comment | Post #276678 |
Is ground beef [the same as minced meat](https://embed.widencdn.net/img/beef/4hh1pywcnj/800x600px/Grind_Fine_85.psd?keep=c&u=7fueml)? What does 90 / 10 refer to? Where I'm from I've never noticed similar numbers. What do you mean with extra juice? (more) |
— | almost 4 years ago |
| Edit | Post #276660 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| Edit | Post #276659 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| Edit | Post #275939 | Post edited | — | almost 4 years ago |
| Edit | Post #276556 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #276556 |
Post edited: |
— | almost 4 years ago |
| Comment | Post #276571 |
Do you have any guidance on where I should start my experimentation with a pressure cooker? (more) |
— | almost 4 years ago |
| Edit | Post #276568 | Initial revision | — | almost 4 years ago |
| Question | — |
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 |
| Comment | Post #276316 |
@manassehkatz I actually already had something ready when I initially posted the challenge, however didn't have the time until now to add it. Now it's there. Thanks for the reminder. (more) |
— | almost 4 years ago |
| Edit | Post #276558 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| Edit | Post #276556 | Initial revision | — | 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 |
| Edit | Post #276405 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| Comment | Post #276342 |
It could be a problem with your oven's heating mode. Where I'm from, we have different heating modes like heat from top and bottom or using a fan to circulate hot air. Could you please add additional information about your heating mode if applicable? Did you add water to create a more humid environme... (more) |
— | almost 4 years ago |
| Edit | Post #276316 |
Post edited: |
— | almost 4 years ago |