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Posts by Chgg Clou‭

73 posts
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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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

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Q&A 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 t...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question crab
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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 3y ago by Chgg Clou‭

Question japanese
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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 3y ago by Chgg Clou‭

Question scallops
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Q&A 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.

0 answers  ·  posted 3y ago by Chgg Clou‭

Question clams
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Q&A 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 lik...

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

Question vegetables
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Q&A 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.

0 answers  ·  posted 3y ago by Chgg Clou‭

Question clams
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Q&A 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! W...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by Sigma‭

Question kitchen-tools
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Q&A 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 hand...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

Question seafood
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Q&A 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 Scal...

0 answers  ·  posted 3y ago by Chgg Clou‭

Question scallops
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Q&A 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...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 2y ago by Charlie Brumbaugh‭

Question scallops
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Q&A 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 absorbi...

0 answers  ·  posted 3y ago by Chgg Clou‭

Question scallops
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Q&A 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...

0 answers  ·  posted 3y ago by Chgg Clou‭

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Q&A 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...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 2y ago by Monica Cellio‭

Question mussels
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Q&A After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? [duplicate]

I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliz...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  closed as duplicate 3y ago by Sigma‭

Question mussels
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Q&A 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 poi...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

Question mussels
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Q&A 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 STA...

0 answers  ·  posted 3y ago by Chgg Clou‭

Question scallops
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Q&A 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 ha...

0 answers  ·  posted 3y ago by Chgg Clou‭

Question seafood
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Q&A 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 scalli...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

Question pancakes
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Q&A 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 ...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

Question shrimp
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Q&A 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....

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by Olin Lathrop‭

Question fish
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Q&A 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 ...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by Sigma‭

Question seafood
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Q&A 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 ef...

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

Question clams
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Q&A 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.

0 answers  ·  posted 3y ago by Chgg Clou‭  ·  edited 2y ago by Monica Cellio‭

Question tomatoes
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Q&A 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'...

1 answer  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by Peter Taylor‭

Question fish