Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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) |
— | 10 months 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) |
— | 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) |
— | about 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.  |
— | 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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) |
— | about 3 years ago |
| Question | — |
Why are tags for the singular and plural of each noun? Same issue with scallop vs. scallops. (more) |
— | about 3 years 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) |
— | about 3 years 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 ... (more) |
— | about 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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... (more) |
— | over 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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... (more) |
— | over 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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.  Helen's Asian Kitchen: Easy Chinese Stir-Fries. p. 90. He... (more) |
— | over 3 years 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 3 years 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 3 years 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... (more) |
— | over 3 years 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.  John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 192. (more) |
— | over 3 years 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... (more) |
— | over 3 years 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 3 years 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 3 years 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 3 years 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 ... (more) |
— | over 3 years 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. (more) |
— | over 3 years ago |