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Vote summary for Chgg Clou‭

A daily summary of votes received for posts.

Apr 16, 2021: +1

+1

−0

Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

Question Q&A

Mar 7, 2021: +1

+1

−0

For scrubbing produce and shellfish, electric toothbrush or power scrubber?

Question Q&A

Mar 6, 2021: +3

+1

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Why do fresh scallops shrink vertically and expand horizontally, but regular scallops do the opposite?

Question Q&A

+1

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What exactly is scallops' "own stock"?

Question Q&A

+1

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Why should fresh scallops range from pale beige to creamy pink, not white?

Question Q&A

Feb 23, 2021: +1

+1

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What's "the cup side of the shells rather than on the flat side"?

Question Q&A

Feb 22, 2021: +4

+2

−0

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

Question Meta

+1

−0

If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?

Question Q&A

+1

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How does 1. cornmeal, 2. but not salt, help whiten clam meat?

Question Q&A

Feb 15, 2021: +2

+1

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What's the finest chinois to filter out grit from mussel broths?

Question Q&A

+1

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After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime?

Question Q&A

Feb 11, 2021: +2

+1

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Why add soy milk to clams?

Question Q&A

+1

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What's the point of frozen udon?

Question Q&A

Feb 9, 2021: +1

+1

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What does "pale" in "pale dry sherry mean"?

Question Q&A

Feb 8, 2021: -1

+0

−1

How can you concoct Red Mullet Soup without bones or heads?

Question Q&A

Feb 7, 2021: +9

+1

−0

Why bother to fire grill mussels?

Question Q&A

+2

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

Question Q&A

+1

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Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain?

Question Q&A

+1

−0

How can you concoct Red Mullet Soup without bones or heads?

Question Q&A

+1

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

Question Q&A

+2

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What's "the double sucker variety of octopus"?

Question Q&A

+1

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Why's coconut milk used to base curries?

Question Q&A

Feb 5, 2021: +1

+1

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Why's coconut milk used to base curries?

Question Q&A

Jan 31, 2021: +4

+1

−1

Why would you add yogurt to brew Bengal Style Fish Curry?

Question Q&A

+1

−0

薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil)

Question Q&A

+1

−0

Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?

Question Q&A

+1

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Can I pre-termit blanching or parboiling, when stir frying green beans?

Question Q&A

+1

−0

What does "pale" in "pale dry sherry mean"?

Question Q&A

+1

−1

When stir frying clams, why thicken the black bean sauce with corn starch?

Question Q&A

Jan 29, 2021: +1

+1

−0

Why put butter onto a sheet of parchment paper and roll into a small cylinder?

Question Q&A

Jan 25, 2021: -4

+0

−1

Why are freshwater fish more likely to contain parasites, than ocean fish?

Question Q&A

+0

−1

Why does stuffing fish with herbs and lemon impart almost no flavor?

Question Q&A

+0

−1

How to take hold of the bones at the head end? How will fillets fall back into place?

Question Q&A

+0

−1

Why put butter onto a sheet of parchment paper and roll into a small cylinder?

Question Q&A

Jan 22, 2021: +10

+1

−2

Why are freshwater fish more likely to contain parasites, than ocean fish?

Question Q&A

+1

−0

Why does stuffing fish with herbs and lemon impart almost no flavor?

Question Q&A

+1

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Why can't Montreal and New York access Mediterranean fish?

Question Q&A

+1

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Why does PEI lack high-quality shrimp?

Question Q&A

+1

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When does bloating indicate poor quality or old fish?

Question Q&A

+2

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

Question Q&A

+1

−0

Ought you cook bivalves in small batches like periwinkles?

Question Q&A

+2

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

Question Q&A

+1

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Why don't littleneck, cherrystones, razor and Manila clams typically require purging?

Question Q&A

+1

−0

How does sautéing minimize the acidity of the tomato?

Question Q&A