Cooking - Posts by Chgg Clou‭

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Q&A What part or kind of geoduck gives crunchy slender slices?

1 answer · last activity 7 months ago by Peter Taylor‭

Question clams

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Q&A Can you buy 海蜇頭 (jellyfish head) not from China?

0 answers · last activity 7 months ago by Chgg Clou‭

Question jellyfish

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Q&A What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?

0 answers · last activity 6 months ago by Chgg Clou‭

Question cantonese-cuisine

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Q&A After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?

1 answer · last activity 6 months ago by Jordan‭

Question clams

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Q&A Why don't North American coastal restaurants cook seafood in more styles?

2 answers · last activity 6 months ago by dsr‭

Question seafood

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Q&A How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

1 answer · last activity 6 months ago by Sigma‭

Question seafood

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Q&A Which live Canadian oysters best for steaming?

0 answers · last activity 7 months ago by Chgg Clou‭

Question oyster

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Q&A What's this dish from a Hong Kong restaurant, with sea cucumber in a fried nest?

1 answer · last activity 6 months ago by Chgg Clou‭

Question cantonese-cuisine

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Meta Why are tags for the singular and plural of each noun?

1 answer · last activity 4 months ago by Chgg Clou‭

Question bug

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Q&A Can I replace substitute bell peppers that aren't spicy in Chili Mussels?

1 answer · last activity 5 months ago by Zerotime‭

Question mussel

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Q&A What's "the double sucker variety of octopus"?

0 answers · last activity 5 months ago by Chgg Clou‭

Question seafood

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Q&A Why's coconut milk used to base curries?

1 answer · last activity 5 months ago by Monica Cellio‭

Question curry

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Q&A What does "pale" in "pale dry sherry mean"?

1 answer · last activity 4 months ago by Peter Taylor‭

Question wine

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Q&A How don't most gas grills heat up enough to grill squid?

1 answer · last activity 5 months ago by Monica Cellio‭

Question squid

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Q&A Why won't broth from periwinkles be delicious like broth from clams and mussels?

0 answers · last activity 5 months ago by Chgg Clou‭

Question seafood

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Q&A Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?

1 answer · last activity 5 months ago by Sigma‭

Question fish

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Q&A How do Michelin Stars chefs think up mixing weird foods?

2 answers · last activity 7 months ago by Peter Taylor‭

Question restaurant

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Q&A Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?

0 answers · last activity 6 months ago by Chgg Clou‭

Question scallops

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Q&A What's this dish from a Hong Kong restaurant, with gelatin and mushrooms?

0 answers · last activity 6 months ago by Chgg Clou‭

Question cantonese-cuisine

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Q&A How am I supposed to cook clams with celery and daikon?

0 answers · last activity 7 months ago by Chgg Clou‭

Question clams

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Q&A What are these gold flakes on clams with celery and daikon, on consomme?

1 answer · last activity 7 months ago by Chgg Clou‭

Question clams

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Q&A Why does traditional kaiseki exclude any sushi course?

0 answers · last activity 6 months ago by Chgg Clou‭

Question japanese

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Q&A Where's the sundried mandarin peel if you steam fish with it?

1 answer · last activity 6 months ago by Zerotime‭

Question cantonese-cuisine

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Q&A How can I cook clams without black bean or soy sauces, or chili?

0 answers · last activity 7 months ago by Chgg Clou‭

Question clams

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Q&A Can you concoct fish broth with just fish flesh — no bones or heads?

1 answer · last activity 3 months ago by Sigma‭

Question fish

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Posts by Chgg Clou‭