Posts by Zerotime
While I enjoy asking questions and receiving answers to them, I miss a space to post (home-developed) recipes. I think that it would be a nice addition to not only be able to talk about the process...
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 entire...
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 o...
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 af...
I heard that if you have to freeze food, it's better to flash freeze it (given you have the means to do it). I also know that flash freezing (as the name implies) is a method to cool down a given o...
Whenever I make an omelet I have a hard time turning it over to fry it from both sides. I use a plate, cover the pan and turn everything so that, in the best case, the omelet now is on my plate and...
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...
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"....
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...
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 en...
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 ...
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 expe...
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 f...
I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
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 uncle...
I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...
Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its o...
I think that adding tags to indicate what measurements are used is a fine idea, however, we should refrain from adding too many tags and making it overcomplicated. Drawing from Wikipedia (https://e...
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 t...
I like the new recipe tab and already have an idea what I will be doing the next time I bake. Even though we only have few recipes at the time I'm writing this, I thought about how we want to struc...
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 ...
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...
When you use any peels, you usually use a grater and grate them, like in the following image with a lemon peel: The reason behind that is that the peel and / or skin on its own isn't easily dige...
