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Activity for Chgg Clou‭

Type On... Excerpt Status Date
Comment Post #280890 Hi Monica. Same issue with scallop vs. scallops. pls merge?
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4 days ago
Edit Post #280886 Post edited:
4 days ago
Edit Post #280886 Initial revision 7 days ago
Question Why are tags for the singular and plural of each noun?
Same issue with scallop vs. scallops.
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7 days ago
Edit Post #280884 Initial revision 7 days ago
Question If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. >Do not eat the organs of a crab, including the creamy-textured "butter" (the pancreas) of Dungeness crab as they may contain a natural toxi...
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7 days ago
Edit Post #280883 Initial revision 7 days ago
Question How does 1. cornmeal, 2. but not salt, help whiten clam meat?
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142. >To begin, place the clams in a sink or large pot of cold saltwater (use 1/2 cup [150 g] salt to 1 gallon [3.8 liters] of water). Add 1/2 cup ...
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7 days ago
Edit Post #280803 Post edited:
7 days ago
Edit Post #280805 Initial revision 14 days ago
Question What's the finest chinois to filter out grit from mussel broths?
I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just buy a re-useable coffee filter? Mouclade French mussels in cream sauce and curry - Beyond Sweet an...
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14 days ago
Edit Post #280803 Initial revision 14 days ago
Question After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime?
I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. ![enter image description here][1] ![enter image description here][2] At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliza Green's The Fishmonger's...
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14 days ago
Edit Post #280775 Initial revision 17 days ago
Question Why add soy milk to clams?
Again I would've never dreamed of combining clams and soy milk! My first reaction was EWWW, and this can cause a stomach ache! ![](https://i.imgur.com/VOOWX4F.jpg) Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64.
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17 days ago
Edit Post #280774 Post edited:
17 days ago
Edit Post #280774 Initial revision 17 days ago
Question What's the point of frozen udon?
If you can dry Udon, then why freeze it? What does Frozen Udon accomplish that Dried Udon doesn't? ![](https://i.imgur.com/AdxZs6y.jpg) Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156.
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17 days ago
Edit Post #280688 Post edited:
22 days ago
Edit Post #280688 Post edited:
22 days ago
Edit Post #280688 Initial revision 22 days ago
Question Why bother to fire grill mussels?
What do you gain from grilling mussels? If you're grilling them on the BBQ like the picture below, all the mussel fluid will drip into the BBQ or evaporate. Perhaps I'm just lazy, but I see no point to dirtying then cleaning up the BBQ, when you can just steam mussels in a Dutch oven or rondeau o...
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22 days ago
Edit Post #280687 Initial revision 22 days ago
Question Can I replace substitute bell peppers that aren't spicy in Chili Mussels?
Chilis are too spicy for me. Will the recipe below still work with bell peppers that aren't spicy? I'm assuming that the chili is intended just to spice the mussels. Does the chili serve another purpose? ![](https://i.imgur.com/8m3UwSr.jpg) Linda Duncan, Mussels: Preparing, Cooking and Enjo...
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22 days ago
Edit Post #280686 Initial revision 22 days ago
Question What's "the cup side of the shells rather than on the flat side"?
Kindly see the emboldened sentence below. With a picture, can you please elaborate which are "the cup side" and "the flat side"? >## roasted scallops with thyme and coral butter >SERVES 2 TO START >Preheat the oven to 230ºC/450ºF/gas mark 8. Remove the roes from 6 scallops in the cup shell a...
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22 days ago
Edit Post #280685 Initial revision 22 days ago
Question Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain?
Does anyone know why? Can you de-mystify please? >It’s a mystery to me why cuttlefish hasn’t enjoyed the popularity in England that it has in Italy and Spain, where most of it is sent after it has been landed by British fishermen. Cuttlefish has a good flavour (better than squid, which is much mor...
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22 days ago
Edit Post #280684 Initial revision 22 days ago
Question How can you concoct Red Mullet Soup without bones or heads?
The recipe below doesn't contain any bones. Did the author forget them? >Red mullet has particular qualities that make the flavour very rich. The secret of this soup is making a good stock. Additionally, you want just a flicker of movement on it as it develops on the stove top; if you let it do...
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22 days ago
Edit Post #280683 Initial revision 22 days ago
Question Can you concoct fish broth with just fish flesh — no bones or heads?
When I ate 魚湯銀蘿浸龍躉球 at this Hong Kong restaurant some years ago, this dish had no bones. The broth shown below was made from the fish, 龍躉. Do you know if bones were used? No local grocers sell fish bones. And I don't want to buy fish heads...the appearance of fish heads just dismays me. I l...
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22 days ago
Edit Post #280682 Initial revision 22 days ago
Question What's "the double sucker variety of octopus"?
I'm no fishmonger, and don't know what the author means? >If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cleaned and weigh about 1kg/2 lb 4 oz, just enough for 4 people. Fish Easy (2012) by Mitchell Tonks w...
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22 days ago
Edit Post #280615 Post edited:
22 days ago
Comment Post #280615 @OlinLathrop Can we just take this easy? I'm not a logic machine. Apology if I miff the reasoning.
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22 days ago
Edit Post #280679 Initial revision 23 days ago
Question Why's coconut milk used to base curries?
If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some meat consommé as the base for curry. ![](https://i.imgur.com/9szYgwJ.jpg) Canadian Living: Fish ...
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23 days ago
Comment Post #280615 @OlinLathrop It doesn't answer my question, because why thicken the sauce when you're serving clams? Unlike other meat and seafood where the sauce touches the flesh and you eat the flesh, here most of the sauce will end up on the clam shells. But you can't eat clam shells!
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29 days ago
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29 days ago
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29 days ago
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29 days ago
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29 days ago
Edit Post #280621 Initial revision 29 days ago
Question Why would you add yogurt to brew Bengal Style Fish Curry?
I inserted a yellow line next to the second last para. below. Why add yogurt to concoct spicy curry? Yogurt and curry just don't mix together, in my mind. Never would I have thought to combine them! >Add onion; cook. stirring, until golden, about 5 minutes. Stir in Spice Paste; cook, stirring, fo...
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29 days ago
Edit Post #280619 Initial revision 29 days ago
Question 薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)
Please don't rely on the title in this question. Part of the problem is that I don't speak any Chinese. Another part of the problem is that the translation isn't perfect. How do 薑蓉 (Ginger Scallion Sauce) ![](https://i.imgur.com/0EQRRB7.jpg) ![](https://i.imgur.com/T0xf67o.jpg) and 蔥油 (on...
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29 days ago
Edit Post #280618 Initial revision 29 days ago
Question Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?
I tried to make these Chinese green onion mini pancakes. I pretermitted the shrimp. But unlike those cooked by Northern Chinese restaurant, I couldn't taste onion or scallion. For onion and scallion flavor, must I add 蔥油 (Onion oil) or 薑蓉 (Ginger scallion sauce)? The recipe below doesn't call for t...
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29 days ago
Comment Post #280521 @MonicaCellio Of course! Sorry! I forget sometimes. Sometimes the scan isn't relevant. The question itself can stand alone.
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29 days ago
Edit Post #280617 Initial revision 29 days ago
Question Can I pre-termit blanching or parboiling, when stir frying green beans?
Chen doesn't write out blanching or parboiling — links to Stack Exchange, not because I like them but because these answers assist — but Step 3 below feels like blanching/parboiling. Which is it? Parboiling? I'm ruling out blanching because Chen doesn't mention plunging or dipping the beans in cold w...
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29 days ago
Edit Post #280616 Initial revision 29 days ago
Question What does "pale" in "pale dry sherry mean"?
I'm guessing that "pale" doesn't refer to color, because many sherries are already pale yellow? >In Chinese cooking, rice wine is often used as a seasoning to cover up certain unwanted flavors, like fishiness from seafood. Shaoxing wine, from Zhejiang Province, is a famous high-quality rice...
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29 days ago
Edit Post #280615 Initial revision 29 days ago
Question When stir frying clams, why thicken the black bean sauce with corn starch?
>4 Remove the lid and stir up the cornstarch mixture, add it to the pant and continue stirring until thickened. Transfer the clams to a serving dish and garnish with cilantro. Serve immediately. ![](https://i.imgur.com/0cAhJdm.jpg) Helen's Asian Kitchen: Easy Chinese Stir-Fries. p. 90. He...
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29 days ago
Edit Post #280550 Initial revision about 1 month ago
Question Why are freshwater fish more likely to contain parasites, than ocean fish?
Please see the sentence beside the green box. ![](https://i.imgur.com/j9LJ6D4.jpg) John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 241.
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about 1 month ago
Edit Post #280549 Initial revision about 1 month ago
Question Why does stuffing fish with herbs and lemon impart almost no flavor?
This is the first time that I've heard that stuffing fish with herbs and lemon is "pointless, as almost no flavour will be imparted from these trappings." I'm nonplussed! Many cookbooks recommend this kind of stuffing, like pages 23, 33 in Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by...
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about 1 month ago
Edit Post #280548 Initial revision about 1 month ago
Question Why can't Montreal and New York access Mediterranean fish?
Kindly see the sentence beside the red rectangle. I acknowledge Montreal isn't a world class city and may not offer world class seafood. But I'm dumbfound how New York City doesn't, when New York is the financial capital of the world. Wouldn't its Michelin Star restaurants and affluent demand Mediter...
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about 1 month ago
Edit Post #280547 Post edited:
about 1 month ago
Edit Post #280547 Initial revision about 1 month ago
Question Why does PEI lack high-quality shrimp?
Kindly see the sentence beside the red rectangle. I'm dumbfound how Prince Edward Island (PEI) lacks good shrimp, when PEI faces the Atlantic Ocean. ![](https://i.imgur.com/IDgBbx2.jpg) John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 192.
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about 1 month ago
Edit Post #280546 Initial revision about 1 month ago
Question When does bloating indicate poor quality or old fish?
The sentence embolded below bewilders me. >Most rockfish share a certain characteristic: a swim or air bladder. This is a gas-filled organ that allows the fish to carefully control its buoyancy. When it deflates the bladder, the fish will descend, and it can reverse the process by inflati...
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about 1 month ago
Edit Post #280545 Initial revision about 1 month ago
Question How don't most gas grills heat up enough to grill squid?
If a gas grill don't heat up enough, an electric grill definitely won't. What to use then? >You'll need a hot charcoal grill for this. Gas may get you there, but I doubt it. Most gas grills don't generate enough heat. The trick is to cook the squid as quickly as possible, so as not to toughen...
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about 1 month ago
Edit Post #280542 Post edited:
about 1 month ago
Edit Post #280544 Initial revision about 1 month ago
Question Ought you cook bivalves in small batches like periwinkles?
I've never seen this tip for other Molluscs, like Gastropods and Bivalves). Does it apply to them like clams and mussels? >      Make sure to cook periwinkles in small batches. That way, if you happen to get a bad one you'll know because it will stink somewhat like ammonia — ...
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about 1 month ago
Edit Post #280543 Initial revision about 1 month ago
Question Why won't broth from periwinkles be delicious like broth from clams and mussels?
According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? >Don't save the steaming broth, as it will not be delicious (unlike broth made from clams and mussels). ![]...
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about 1 month ago
Edit Post #280542 Initial revision about 1 month ago
Question Why don't littleneck, cherrystones, razor and Manila clams typically require purging?
>### HOW TO CLEAN SOFT-SHELL CLAMS >Some clams, such as steamers and savoury clams, require "purging" — or soaking — to remove naturally occurring sand. I've heard of many tricks, but the most effective method is to make a very light saltwater brine (about 250 mL/1 cup non-iodized salt mixed ...
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about 1 month ago
Edit Post #280541 Initial revision about 1 month ago
Question How does sautéing minimize the acidity of the tomato?
>Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.
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about 1 month ago
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about 1 month ago
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about 1 month ago
Edit Post #280522 Initial revision about 1 month ago
Question How to take hold of the bones at the head end? How will fillets fall back into place?
I don't understand how to proceed from Step 2 to 3. 1. In Step 2, the bones are under the fish flesh. Then in step 3, how do I "Take hold of the bones at the head end"? 2. In Step 3, how will the fillets "fall back into place"? I can't picture this. ![enter image description here][1] ...
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about 1 month ago
Edit Post #280521 Post edited:
about 1 month ago
Edit Post #280521 Post edited:
about 1 month ago
Edit Post #280521 Initial revision about 1 month ago
Question Why put butter onto a sheet of parchment paper and roll into a small cylinder?
What's the point of Step 2 below? It feels like too much work! Why "Put the butter onto a sheet of parchment paper and roll into a small cylinder"? Why the "parchment paper and roll into a small cylinder"? Why not just put butter in a Tupperware or Rubbermaid or glass container, refrigerate t...
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about 1 month ago
Edit Post #280520 Initial revision about 1 month ago
Question Why transfer salmon, seared in a pan, to the oven?
Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step feels dispensable! You're wasting money and energy because you have to turn on the cook top and oven! image alt text W...
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about 1 month ago
Edit Post #280467 Initial revision about 2 months ago
Question Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?
I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial steamers have more power? Perhaps my home induction cook top can't steam with enough pressure or energy. ...
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about 2 months ago
Edit Post #280131 Initial revision 2 months ago
Question What's this dish from a Hong Kong restaurant, with green, red, orange snippets in white liquid?
I'm guessing these are snips of red, orange, green peppers? But then what's the white liquid? Openrice page for Shang Palace in H.K..
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2 months ago
Edit Post #280130 Initial revision 2 months ago
Answer A: What's this dish from a Hong Kong restaurant, with sea cucumber in a fried nest?
I chanced upon the answer while viewing other pictures. This is 柚子涼辦蟲草花沖繩海參. Image alt text Another pic Image alt text
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2 months ago
Edit Post #280122 Initial revision 2 months ago
Question What's this dish from a Hong Kong restaurant, with sea cucumber in a fried nest?
Can you please ID this dish? It's from Shang Palace, H.K.. Google translated "海參的協奏曲", captioned on that Openrice page, to Sea Cucumber concerto. I'm guessing the fried nest was made with potato, taro, or flour? But it's not the main point.
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2 months ago
Edit Post #280121 Initial revision 2 months ago
Question Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?
I chanced on this clay pot (煲仔) on Tripadvisor for a Cantonese restaurant in Hong Kong. 1. I see cellophane or glass noodles, and spring onions. Or are those scallions? 2. How are the scallops cooked? Would the restaurant just put all the raw ingredients in the clay pot, then put the clay po...
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2 months ago
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2 months ago
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2 months ago
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2 months ago
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2 months ago
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2 months ago
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2 months ago
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2 months ago
Edit Post #280104 Initial revision 2 months ago
Question What's this dish from a Hong Kong restaurant, with gelatin and mushrooms?
Can you please ID this dish? It's from Shang Palace, H.K.. I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.
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2 months ago
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2 months ago
Edit Post #280093 Initial revision 2 months ago
Question What's this dish from a Hong Kong restaurant, with sesame seeds and shredded carrots?
Can you please ID this dish? It's from Shang Palace in H.K.. I see sesame seeds and carrot slices. But I can't figure out the other ingredients. Thanks.
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2 months ago
Edit Post #280087 Initial revision 2 months ago
Question What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?
Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are the light brown cylindrical strips?
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2 months ago
Edit Post #280019 Post edited:
2 months ago
Edit Post #280019 Initial revision 2 months ago
Question Why don't North American coastal restaurants cook seafood in more styles?
In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ways — steamed or fried. Examples — besides lobster rolls, they plain steamed lobster — they didn't even...
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2 months ago
Edit Post #279831 Initial revision 3 months ago
Question Why does traditional kaiseki exclude any sushi course?
I don't speak any Asian language. Why no sushi course in traditional kaiseki? Do kaiseki restaurants not serve sushi? Can I still order sushi separately at kaiseki restaurants? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)ong for Valentine > Sushi: unidog (寿司:うにドッグ) \- here comes the signature dis...
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3 months ago
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3 months ago
Edit Post #279830 Initial revision 3 months ago
Question How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?
I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)ong for Valentine > Appetizer: sea cucumber, grated turnip gelée, young spring onion (先付:生子、蕪おろしジュレ...
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3 months ago
Edit Post #279808 Initial revision 3 months ago
Question Where's the sundried mandarin peel if you steam fish with it?
I don't know Chinese, but I'm assuming that this blogger is correct in his English. But I don't see any sundried mandarin peel? > Steamed garoupa with sundried mandarin peel (古法陳皮咸肉蒸老鼠斑) - a very nice steamed humpback grouper (老鼠斑), especially with the fragrance of the dried mandarin peel as well...
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3 months ago
Edit Post #279550 Initial revision 3 months ago
Question How can I cook clams without black bean or soy sauces, or chili?
Someone in my family has serious allergies, and I'm craving for other ways to cook clams WITHOUT black bean or soy sauces or chili. Please don't repeat https://cooking.codidact.com/q/279395.
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3 months ago
Comment Post #279075 @Sigma New York City and Toronto, Canada.
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3 months ago
Edit Post #279075 Post edited:
3 months ago
Edit Post #279398 Initial revision 3 months ago
Question How do Michelin Stars chefs think up mixing weird foods?
I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!! Can chefs here enlighten me how you dream up these combinations? 1. 2 stars Amber's Teardrop peas...
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3 months ago
Edit Post #279397 Initial revision 3 months ago
Question Which live Canadian oysters best for steaming?
I live in Toronto. I can't find living oysters that: 1. got NO worms and parasites. 2. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics beneath: 1, 2, 3, 4, 5. 3. can be easily bought at like Loblaws, Whole Foods. I don't live near spe...
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3 months ago
Edit Post #279396 Initial revision 3 months ago
Question What are these gold flakes on clams with celery and daikon, on consomme?
Looking for clam recipes I came across this picture: >Claims \[Typo for Clams\] with celery and daikon is light and flavorful. ![enter image description here](https://i.stack.imgur.com/Lph8e.jpg) What are those gold flakes on the clams? I added red lines to signal them.
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3 months ago
Edit Post #279395 Initial revision 3 months ago
Question How am I supposed to cook clams with celery and daikon?
I don't want cook clams with pepper, peppercorn or chili. I stumbled this picture. Image alt text I tried cook this at home. First I added white wine to a rondeau pot, and simmered. Then I put clams, celery, and daikon to the rondeau. I steamed for 10 mins. But every thing tasted just plain and...
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3 months ago
Edit Post #279075 Initial revision 4 months ago
Question Can you buy 海蜇頭 (jellyfish head) not from China?
I live in New York City and Toronto. When travelling was safe before COVID, I ate 海蜇頭 at a restaurant in Hong Kong. 1. I'm trying to sidestep Chinese food products, not least because of their food safety incidents. So can you buy jellyfish not from China? 2. What exactly do I buy? The who...
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4 months ago
Comment Post #279073 @zerotime Thank you! So happy someone appreciates the images! So happier Codidact is nicer than SE.
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4 months ago
Edit Post #279073 Initial revision 4 months ago
Question What part or kind of geoduck gives crunchy slender slices?
Image alt text I bought shucked geoduck from Sunny Supermarket in Toronto fresh three times now. After I purge this fresh shuck with saltwater, I sliced it. But slices are these squat wedges in pics 1-2! ![enter image description here][2] But I want these skinny crunchy strips like pics ...
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4 months ago
Edit Post #279041 Initial revision 4 months ago
Question After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?
I'll add my own pic the next time I buy clams, but this Youtube shows my problem. ![enter image description here][1] I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out of Clams | Kitchn > Place all the clams in a bowl and fill i...
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4 months ago