Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read

Posts by dsr‭

77%
+5 −0
Q&A Does the way of chopping the potatoes influence the way they get fried later on?

There are lots of varieties of potato that cover a large range of starch content, sweetness, flavors and textures. The type of potato used will be a bigger influence on the final dish than the way ...

posted 5mo ago by dsr‭

Answer
77%
+5 −0
Q&A How safe and healthy is the water released from mushrooms during stir-frying?

As you cook mushrooms, the cellulose cell walls rupture, releasing the cell contents. Most of the weight of a healthy mushroom is water. (Most of the weight of most unprocessed foods is water; mos...

posted 1y ago by dsr‭

Answer
77%
+5 −0
Q&A How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

Consider what you are doing: repeatedly smashing protein structures. That's usually called "tenderizing". The unusual bit is the technique and the length of time prescribed.

posted 2y ago by dsr‭

Answer
77%
+5 −0
Q&A Why is my bread now deflating when I slash vents before baking?

If cooking is chemistry, baking sits on the border with biology. Factors that could be an issue: humidity in your refrigerator humidity in your kitchen the current balance of yeast ...

posted 1y ago by dsr‭  ·  edited 1y ago by Sigma not mod‭

Answer
75%
+4 −0
Q&A Why does a "rapid" preheating mode require no more than one oven rack?

This is a thermodynamics issue: the heat capacity of steel is about 460 times the heat capacity of an equal mass of air -- and there's not a large mass of air in an oven, and each rack weighs a cou...

posted 1y ago by dsr‭

Answer
71%
+3 −0
Q&A Why wouldn't manufacturers manufacture lids for their woks?

I have a dome-shaped wok lid, made of aluminum with a wooden grab at the top. It was cheap. It is large, lightweight, and works exactly as one would want a wok lid to work. The wok manufacturers...

posted 1y ago by dsr‭

Answer
71%
+3 −0
Q&A To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

The taste of rice wines is completely different from the tastes of fruit wines. There is no single US product that will work for all three of these. However, in these days of the Internet, you sho...

posted 11mo ago by dsr‭

Answer
71%
+3 −0
Q&A What's this yellow and white translucent rectangular solid dessert, with two layers, at T'ang Court?

Have you considered asking T'ang Court? You can email them at tlhkg.tang.court@langhamhotels.com (as per their web page in December 2021).

posted 12mo ago by dsr‭

Answer
71%
+3 −0
Q&A What ratio of water to Israeli Couscous should I use?

You can use a ratio of 1:1 by volume if you minimize evaporation with a lid; 1 couscous to 1.15 or 1.25 water if there will be more evaporation or you prefer it a little mushy; or you can use a gen...

posted 1y ago by dsr‭

Answer
71%
+3 −0
Q&A How can I best sharpen dull knives?

The Scary Sharp system is, in general, the cheapest reliable method of getting blades sharp. It consists of getting a solid, flat work surface, adhering abrasives (sandpaper, to begin with) to the ...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A Making a vegan coconut-cream ice cream less "watery"/"icy"

How do you feel about alcohol? Adding alcohol (ethanol) will reduce the formation of ice crystals, and make the ice cream feel smoother and creamier. As a bonus, there are a lot of flavors out th...

posted 1y ago by dsr‭

Answer
71%
+3 −0
Q&A Why don't North American coastal restaurants cook seafood in more styles?

If you had visited a French restaurant in Boston, you would see French cooking techniques -- sautes, braises, and long-simmered soups. If you had visited a Cantonese restaurant, you would see Cant...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A Why did my potato soup get gluey?

Potatoes store carbohydrates in their cells as starches. When you cut a potato with a knife, you cut some of those cell walls, but not a high percentage. When you cut the potato repeatedly -- with ...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A Why can you cold water bath noodles, but not vermicelli?

In this particular case, the chef is referring to stopping the cooking process on the noodles by removing them from the boiling pasta water and shocking them in cold water. Vermicelli won't stand ...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A How to make a vegan cononut-milk based, simple (cookingless), coconut chutney?

If you buy coconut milk without stabilizers (guar gum, locust bean gum are the most common types around me) you will discover that it separates into a high-fat cream and a relatively low-fat coconu...

posted 2y ago by dsr‭  ·  last activity 2y ago by dsr‭

Answer
71%
+3 −0
Q&A What's important when picking a new multi-purpose knife?

The most important thing... no. Several things have to be "good enough"; at that point you can select a most important thing. The handle has to be comfortable enough for you to grip. The blade h...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A How long will refrigerated cold brew coffee last?

If you keep it in an air-tight glass or ceramic container without much headspace (unused space in the container) it will last for at least 2 weeks without flavor loss. If you use a plastic containe...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A Why should one wrap bread dough in a towel during the last rise, instead of some other material?

The goal is not so much to limit exposure to air, as to limit humidity loss. Covering your bowl with plastic film or foil is perfectly reasonable, as long as it has enough room for expansion. Remem...

posted 2y ago by dsr‭

Answer
71%
+3 −0
Q&A How does a cotton filter for cold brew coffee affect the taste compared to no filter?

My experience: Coffee + water in container, filter afterwards: good. Coffee in fine-mesh bag in water in container: good, but needs longer brew time or some agitation. Coffee in steel mesh su...

posted 2y ago by dsr‭

Answer
66%
+2 −0
Q&A Efficient ways to separate egg whites and yolk

Here's the method I use for situations where it is important that I do the separation, and the quantity demanded is moderate -- say, up to a dozen eggs. It is possible to purchase liquid yolk and ...

posted 1y ago by dsr‭

Answer
66%
+2 −0
Q&A When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

This is entirely a matter of personal preference. The actual determining factors in honing with a steel are consistency of angle and force on both sides of the blade.

posted 1y ago by dsr‭

Answer
66%
+2 −0
Q&A Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?

For the sake of safety, do not hone towards your body or anyone else's. There is no special benefit to it, and much more risk.

posted 1y ago by dsr‭

Answer
66%
+2 −0
Q&A How do I get vegan "cheese" to melt?

I believe you will find this article both entertaining and useful: https://www.seriouseats.com/the-food-lab-vegan-nacho-sauce-as-good-as-the-real-thing-recipe-vegan-experience (the recipe alone i...

posted 1y ago by dsr‭

Answer
66%
+2 −0
Q&A How can I freeze bread dough?

The best results depend on: freezing after the first rise and shaping, but before proofing in a form that you can store easily with minimal trapped air So: knead your dough and ...

posted 12mo ago by dsr‭

Answer
66%
+2 −0
Q&A How can I Electric Power, Water Wash soiled fruits and vegetables?

A WaterPik or similar water flosser should work for this. You'll want one with an adjustable pressure, as the highest setting won't be suitable for the more delicate vegetables. A pre-rinse in a l...

posted 12mo ago by dsr‭  ·  edited 12mo ago by dsr‭

Answer

This community is part of the Codidact network. We have other communities too — take a look!

You can also join us in chat!

Want to advertise this community? Use our templates!

Like what we're doing? Support us! Donate