Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #280521 |
@MonicaCellio Of course! Sorry! I forget sometimes. Sometimes the scan isn't relevant. The question itself can stand alone. (more) |
— | almost 4 years ago |
| Edit | Post #280617 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280616 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280615 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280550 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280549 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280548 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280547 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280547 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280546 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280545 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280542 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280544 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280543 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280542 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280541 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280521 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280521 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280522 | Initial revision | — | almost 4 years 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] ... (more) |
— | almost 4 years ago |
| Edit | Post #280521 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280521 |
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— | almost 4 years ago |
| Edit | Post #280521 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280520 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280467 | Initial revision | — | almost 4 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) |
— | almost 4 years ago |
| Edit | Post #280131 | Initial revision | — | about 4 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) |
— | about 4 years ago |
| Edit | Post #280130 | Initial revision | — | about 4 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) |
— | about 4 years ago |
| Edit | Post #280122 | Initial revision | — | about 4 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) |
— | about 4 years ago |
| Edit | Post #280121 | Initial revision | — | about 4 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) |
— | about 4 years ago |
| Edit | Post #280087 |
Post edited: |
— | about 4 years ago |
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