Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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] ... (more) |
— | over 3 years 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 3 years 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 3 years 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. ... (more) |
— | over 3 years 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 3 years 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 3 years 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. (more) |
— | over 3 years 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 3 years 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. (more) |
— | over 3 years 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. (more) |
— | over 3 years 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? (more) |
— | over 3 years 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... (more) |
— | over 3 years 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... (more) |
— | over 3 years 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... (more) |
— | over 3 years 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... (more) |
— | over 3 years 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. (more) |
— | over 3 years 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... (more) |
— | over 3 years 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... (more) |
— | over 3 years 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.  What are those gold flakes on the clams? I added red lines to signal them. (more) |
— | over 3 years 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... (more) |
— | over 3 years 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... (more) |
— | over 3 years 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 ... (more) |
— | over 3 years 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... (more) |
— | over 3 years ago |
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