Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
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| Edit | Post #283802 |
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— | about 2 months ago |
| Edit | Post #286077 |
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— | about 2 months ago |
| Edit | Post #286414 | Initial revision | — | about 2 months ago |
| Answer | — |
A: How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment? I copy paste FuzzyChef's answer from Cooking Stack Exchange edited for readability. Short answer You can't, but probably not for the reason you think. Longer answer The phrase you're quoting above, 干燒/乾燒, means "dry-fried", which generally (and somewhat paridoxically) refers to putti... (more) |
— | about 2 months ago |
| Edit | Post #286408 |
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— | about 2 months ago |
| Edit | Post #286408 | Initial revision | — | about 2 months ago |
| Question | — |
How can Joya Octopus be cooked on an electric cooktop, in a residential flat? What are some recipes or ideas for PREcooked Joya Octopus? I know this is PREcooked, but I don't want to eat it cold or warm!  My apartment kitchen has merely a Frigidaire electric cooktop! I have NO oven.  |
— | about 2 months ago |
| Edit | Post #286145 |
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— | 3 months ago |
| Edit | Post #286145 | Initial revision | — | 3 months ago |
| Question | — |
1. Why did Kylie Kwong's wok — on a wok — burner flame up? 2. How safe is this? See 2:11. I paste similar pictures from Google. Top. Middle. Bottom. 2. These flames look hazardous to me! Kylie Kwong, and the 3 men below, aren't wearing any eye or face protection! What if these flames burn the chef?!?!? Can they swell and enlarge into a kitchen fire?!??!  |
— | 3 months ago |
| Edit | Post #286077 |
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— | 4 months ago |
| Edit | Post #286077 | Initial revision | — | 4 months ago |
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How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment? 1. I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. 2. How can I replicate the following with frozen lobster meat, and my Frigidaire electric cooktop? I hav... (more) |
— | 4 months ago |
| Edit | Post #285390 | Initial revision | — | 6 months ago |
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To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀? I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below. Undeniably, using 1 ingredient is simpler than 3 wines. Thus what SINGLE American alcoholic beverag... (more) |
— | 6 months ago |
| Edit | Post #284309 | Initial revision | — | 9 months ago |
| Question | — |
How do I extract the crab claw meat clinging to, and covered by, the shells? I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at the blue line! How do I extract the meat still fastened inside the shell? I bought a pair of chopsti... (more) |
— | 9 months ago |
| Edit | Post #283802 |
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— | 10 months ago |
| Edit | Post #283802 |
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— | 10 months ago |
| Edit | Post #283802 |
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— | 10 months ago |
| Edit | Post #283802 | Initial revision | — | 10 months ago |
| Question | — |
Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3? ![enter image description here][1] My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then freezing, 3 separate bags. Here's their workaround. Let's postul... (more) |
— | 10 months ago |
| Edit | Post #283734 |
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— | 10 months ago |
| Edit | Post #283734 | Initial revision | — | 10 months ago |
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How can you transmogrify Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top? My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop like this, no oven. ![enter image description here][1] He loves Roasted Nori. Every week, he visit... (more) |
— | 10 months ago |
| Edit | Post #282324 | Initial revision | — | about 1 year ago |
| Question | — |
Why did Honey Kiss Melon from the U.S. sting my mouth? On June 1, I bought three Sugar Kiss melons in the USA. When I got home, I washed them under tap water and EcoMax Hypoallergenic Fruit & Veggie Wash, to try to wash away any COVID19 viruses on the melons. Then I stored them in my fridge. On June 1 and 2, my family and I ate two of them, without incid... (more) |
— | about 1 year ago |
| Edit | Post #282276 | Initial revision | — | about 1 year ago |
| Question | — |
Why will galvanized containers kill clams? Please see the sentences to the right of my red vertical line, in the scan below.  Jennifer Trainer Thompson, Fresh Fish 2016, p 41. (more) |
— | about 1 year ago |
| Edit | Post #282275 | Initial revision | — | about 1 year ago |
| Question | — |
Why do hard-shell clams lack grit? Why do soft-shell clams have way more grit? Please see the sentences to the left of my red vertical line, in the scan below.  Jennifer Trainer Thompson, Fresh Fish 2016, p 41. (more) |
— | about 1 year ago |
| Edit | Post #282255 | Initial revision | — | about 1 year ago |
| Question | — |
How safe and healthy is the water released from mushrooms during stir-frying? After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mins. of medium heat, the mushrooms release water. Is this water sanitary and useful? Safer to pour it ... (more) |
— | about 1 year ago |
| Comment | Post #281358 |
Thanks. Please see my edit. I detailed how I treated the pan. (more) |
— | about 1 year ago |
| Edit | Post #281357 |
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— | about 1 year ago |
| Edit | Post #281357 | Initial revision | — | about 1 year ago |
| Question | — |
Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month? On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! Why? What went wrong? I was careful not to scratch or corrode the coating! I used sponges to clean. I ... (more) |
— | about 1 year ago |
| Edit | Post #280986 |
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— | over 1 year ago |
| Edit | Post #280986 | Initial revision | — | over 1 year ago |
| Question | — |
For scrubbing produce and shellfish, electric toothbrush or power scrubber? I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this handheld electric power scrubber or a new electric toothbrush?  |
— | over 1 year ago |
| Edit | Post #280984 | Initial revision | — | over 1 year ago |
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Why do fresh scallops shrink vertically and expand horizontally, but regular scallops do the opposite? >Claude AuCoin, Executive Chef at Digby Pines Resort in Nova Scotia, says that really fresh scallops shrink vertically and expand horizontally but regular scallops do the opposite. Totally Scallops: Not Just Another Cookbook (2009) by Judy Eberspraecher. p 160. (more) |
— | over 1 year ago |
| Edit | Post #280983 | Initial revision | — | over 1 year ago |
| Question | — |
What exactly is scallops' "own stock"? I don't think the author's referring to fluid from the scallops, because on p. 124, she advises buying dry, not wet, scallops. >Refrigerate immediately after purchase, and ideally scallops should be cooked or consumed within one day. Scallops may be poached before freezing in their own stock and ... (more) |
— | over 1 year ago |
| Edit | Post #280982 | Initial revision | — | over 1 year ago |
| Question | — |
Why should fresh scallops range from pale beige to creamy pink, not white? I'm interested to know the science behind the colors. >Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbing water or chemicals, losing nutrients and colour. The colour of fresh scallops should range from pal... (more) |
— | over 1 year ago |
| Comment | Post #280890 |
Hi Monica. Same issue with scallop vs. scallops. pls merge? (more) |
— | over 1 year ago |
| Edit | Post #280886 |
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— | over 1 year ago |
| Edit | Post #280886 | Initial revision | — | over 1 year ago |
| Question | — |
Why are tags for the singular and plural of each noun? Same issue with scallop vs. scallops. (more) |
— | over 1 year ago |
| Edit | Post #280884 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280883 | Initial revision | — | over 1 year ago |
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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 ... (more) |
— | over 1 year ago |
| Edit | Post #280803 |
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— | over 1 year ago |
| Edit | Post #280805 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280803 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280775 | Initial revision | — | over 1 year 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!  Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64. (more) |
— | over 1 year ago |
| Edit | Post #280774 |
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— | over 1 year ago |
| Edit | Post #280774 | Initial revision | — | over 1 year 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?  Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156. (more) |
— | over 1 year ago |
| Edit | Post #280688 |
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— | over 1 year ago |
| Edit | Post #280688 |
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— | over 1 year ago |
| Edit | Post #280688 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280687 | Initial revision | — | over 1 year 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?  Linda Duncan, Mussels: Preparing, Cooking and Enjo... (more) |
— | over 1 year ago |
| Edit | Post #280686 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280685 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #280684 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280683 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280682 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280615 |
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— | over 1 year ago |
| Comment | Post #280615 |
@OlinLathrop Can we just take this easy? I'm not a logic machine. Apology if I miff the reasoning. (more) |
— | over 1 year ago |
| Edit | Post #280679 | Initial revision | — | over 1 year 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.  Canadian Living: Fish ... (more) |
— | over 1 year 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! (more) |
— | over 1 year ago |
| Edit | Post #280615 |
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— | over 1 year ago |
| Edit | Post #280615 |
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— | over 1 year ago |
| Edit | Post #280618 |
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— | over 1 year ago |
| Edit | Post #280619 |
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— | over 1 year ago |
| Edit | Post #280621 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #280619 | Initial revision | — | over 1 year 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)   and 蔥油 (on... (more) |
— | over 1 year ago |
| Edit | Post #280618 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Comment | Post #280521 |
@MonicaCellio Of course! Sorry! I forget sometimes. Sometimes the scan isn't relevant. The question itself can stand alone. (more) |
— | over 1 year ago |
| Edit | Post #280617 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280616 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280615 | Initial revision | — | over 1 year ago |
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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.  Helen's Asian Kitchen: Easy Chinese Stir-Fries. p. 90. He... (more) |
— | over 1 year ago |
| Edit | Post #280550 | Initial revision | — | over 1 year ago |
| Question | — |
Why are freshwater fish more likely to contain parasites, than ocean fish? Please see the sentence beside the green box.  John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 241. (more) |
— | over 1 year ago |
| Edit | Post #280549 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280548 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #280547 |
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— | over 1 year ago |
| Edit | Post #280547 | Initial revision | — | over 1 year ago |
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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.  John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 192. (more) |
— | over 1 year ago |
| Edit | Post #280546 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #280545 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280542 |
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— | over 1 year ago |
| Edit | Post #280544 | Initial revision | — | over 1 year 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 — ... (more) |
— | over 1 year ago |
| Edit | Post #280543 | Initial revision | — | over 1 year 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). ![]... (more) |
— | over 1 year ago |
| Edit | Post #280542 | Initial revision | — | over 1 year ago |
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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 ... (more) |
— | over 1 year ago |
| Edit | Post #280541 | Initial revision | — | over 1 year ago |
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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. (more) |
— | over 1 year ago |
| Edit | Post #280521 |
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— | over 1 year ago |
| Edit | Post #280521 |
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— | over 1 year ago |
| Edit | Post #280522 | Initial revision | — | over 1 year ago |
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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] ... (more) |
— | over 1 year ago |
| Edit | Post #280521 |
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— | over 1 year ago |
| Edit | Post #280521 |
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— | over 1 year ago |
| Edit | Post #280521 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280520 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280467 | Initial revision | — | over 1 year ago |
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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. ... (more) |
— | over 1 year ago |
| Edit | Post #280131 | Initial revision | — | over 1 year 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.. (more) |
— | over 1 year ago |
| Edit | Post #280130 | Initial revision | — | over 1 year 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 (more) |
— | over 1 year ago |
| Edit | Post #280122 | Initial revision | — | over 1 year ago |
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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. (more) |
— | over 1 year ago |
| Edit | Post #280121 | Initial revision | — | over 1 year 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... (more) |
— | over 1 year ago |
| Edit | Post #280087 |
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— | over 1 year ago |
| Edit | Post #280093 |
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— | over 1 year ago |
| Edit | Post #280104 |
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| Edit | Post #280104 |
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| Edit | Post #280093 |
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| Edit | Post #280093 |
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| Edit | Post #280104 |
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| Edit | Post #280104 | Initial revision | — | over 1 year ago |
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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. (more) |
— | over 1 year ago |
| Edit | Post #280093 |
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| Edit | Post #280093 | Initial revision | — | over 1 year ago |
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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. (more) |
— | over 1 year ago |
| Edit | Post #280087 | Initial revision | — | over 1 year ago |
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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? (more) |
— | over 1 year ago |
| Edit | Post #280019 |
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— | over 1 year ago |
| Edit | Post #280019 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279831 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279830 |
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— | over 1 year ago |
| Edit | Post #279830 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279808 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279550 | Initial revision | — | over 1 year ago |
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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. (more) |
— | over 1 year ago |
| Comment | Post #279075 |
@Sigma New York City and Toronto, Canada. (more) |
— | over 1 year ago |
| Edit | Post #279075 |
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— | over 1 year ago |
| Edit | Post #279398 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279397 | Initial revision | — | over 1 year ago |
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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... (more) |
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| Edit | Post #279396 | Initial revision | — | over 1 year ago |
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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.  What are those gold flakes on the clams? I added red lines to signal them. (more) |
— | over 1 year ago |
| Edit | Post #279395 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Edit | Post #279075 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |
| Comment | Post #279073 |
@zerotime Thank you! So happy someone appreciates the images! So happier Codidact is nicer than SE.
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— | over 1 year ago |
| Edit | Post #279073 | Initial revision | — | over 1 year ago |
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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 ... (more) |
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| Edit | Post #279041 | Initial revision | — | over 1 year ago |
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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... (more) |
— | over 1 year ago |