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Posts by Chgg Clou‭

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

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! Bu...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

Question clams
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Q&A 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. I'm trying to sidestep Chinese food products, not least because of their f...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

Question jellyfish
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Q&A 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. I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Jordan‭

Question clams
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Q&A Which live Canadian oysters best for steaming?

I live in Toronto. I can't find living oysters that: got NO worms and parasites. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics ben...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 12mo ago by Monica Cellio‭

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

Same issue with scallop vs. scallops.

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 1y ago by deleted user

Question bug tag
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Q&A 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)o...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Sigma‭

Question seafood
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Q&A 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 ...

2 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

Question seafood
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Q&A 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 ...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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Q&A 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 mi...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  edited 12mo ago by Monica Cellio‭

Question mushrooms
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Q&A 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 ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 1y ago by dsr‭

Question scallops
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Q&A 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 p...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Zerotime‭

Question mussels
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Q&A 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, cl...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question seafood
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Q&A 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 mea...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Monica Cellio‭

Question curry
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Q&A 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, ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

Question wine
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Q&A 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'...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y 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?

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...

0 answers  ·  posted 2y 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?

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 ste...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

Question fish
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Q&A 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, ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Chgg Clou‭

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Q&A 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. I see cellophane or glass noodles, and spring onions. Or are those scallions? How are the scallops ...

0 answers  ·  posted 2y 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?

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.

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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Q&A 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 G...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question japanese
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Q&A 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 ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Zerotime‭

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Q&A 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.

0 answers  ·  posted 2y ago by Chgg Clou‭

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Q&A 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!!!...

2 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

Question restaurant
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Q&A 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 sig...

1 answer  ·  posted 2y ago by Chgg Clou‭

Question clams

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