Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #289005 |
Post edited: |
— | 9 months ago |
| Edit | Post #289005 | Initial revision | — | 9 months ago |
| Question | — |
Why NOT use flour to bind crab cakes? I can't remember which, but I remember some cook book WARNING AGAINST using Flour to hold crab cakes together. Why? Why shall Flour fail, when most websites counsel "cracker crumbs and egg hold the patties together"? How does Flour differ from bread, or cracker, crumbs? >Cracker crumbs make t... (more) |
— | 9 months ago |
| Edit | Post #286812 | Initial revision | — | over 1 year ago |
| Question | — |
What exactly is "apple topping"? You can serve scallops with apple topping? I am befuddled that scallops can be served with apple???  >The scallops was briefly cooked over fire and served with an apple topping. (more) |
— | over 1 year ago |
| Edit | Post #283802 |
Post edited: |
— | almost 2 years ago |
| Edit | Post #286077 |
Post edited: |
— | almost 2 years ago |
| Edit | Post #286414 | Initial revision | — | almost 2 years 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) |
— | almost 2 years ago |
| Edit | Post #286408 |
Post edited: |
— | almost 2 years ago |
| Edit | Post #286408 | Initial revision | — | almost 2 years 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.  |
— | almost 2 years ago |
| Edit | Post #286145 |
Post edited: |
— | about 2 years ago |
| Edit | Post #286145 | Initial revision | — | about 2 years 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?!??!  |
— | about 2 years ago |
| Edit | Post #286077 |
Post edited: |
— | about 2 years ago |
| Edit | Post #286077 | Initial revision | — | about 2 years ago |
| Question | — |
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) |
— | about 2 years ago |
| Edit | Post #285390 | Initial revision | — | over 2 years ago |
| Question | — |
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) |
— | over 2 years ago |
| Edit | Post #284309 | Initial revision | — | over 2 years 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) |
— | over 2 years ago |
| Edit | Post #283802 |
Post edited: |
— | over 2 years ago |
| Edit | Post #283802 |
Post edited: |
— | over 2 years ago |
| Edit | Post #283802 |
Post edited: |
— | over 2 years ago |
| Edit | Post #283802 | Initial revision | — | over 2 years 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) |
— | over 2 years ago |
| Edit | Post #283734 |
Post edited: |
— | over 2 years ago |
| Edit | Post #283734 | Initial revision | — | over 2 years ago |
| Question | — |
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) |
— | over 2 years ago |
| Edit | Post #282324 | Initial revision | — | almost 3 years 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) |
— | almost 3 years ago |
| Edit | Post #282276 | Initial revision | — | almost 3 years 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) |
— | almost 3 years ago |
| Edit | Post #282275 | Initial revision | — | almost 3 years 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) |
— | almost 3 years ago |
| Edit | Post #282255 | Initial revision | — | almost 3 years 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) |
— | almost 3 years ago |
| Comment | Post #281358 |
Thanks. Please see my edit. I detailed how I treated the pan. (more) |
— | about 3 years ago |
| Edit | Post #281357 |
Post edited: |
— | about 3 years ago |
| Edit | Post #281357 | Initial revision | — | about 3 years 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 3 years ago |
| Edit | Post #280986 |
Post edited: |
— | about 3 years ago |
| Edit | Post #280986 | Initial revision | — | about 3 years 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?  |
— | about 3 years ago |
| Edit | Post #280984 | Initial revision | — | about 3 years ago |
| Question | — |
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) |
— | about 3 years ago |
| Edit | Post #280983 | Initial revision | — | about 3 years 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) |
— | about 3 years ago |
| Edit | Post #280982 | Initial revision | — | about 3 years ago |