Activity for Sigma
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #281949 |
Post edited: |
— | over 3 years ago |
| Edit | Post #281949 |
Post edited: |
— | over 3 years ago |
| Edit | Post #281559 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Even after I heat and oil, why does food stick to my stainless steel pan? Unfortunately I can't really tell from the pictures if that's a stainless steel pan or not. Stainless steel pans are definitely not "nonstick" in the sense of an actual nonstick pan. However, because of their characteristics, it is possible to avoid having a lot of food stuck to them. The article... (more) |
— | over 3 years ago |
| Edit | Post #281358 |
Post edited: |
— | over 3 years ago |
| Comment | Post #281557 |
What are you planning to use the pan for? If you're worried about a nonstick pan, have you considered trying a cast iron pan? They're basically indestructible and you can always reseason them if you need to. In general true nonstick pans are best kept to something like frying eggs over low heat - the... (more) |
— | over 3 years ago |
| Edit | Post #281558 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Is browned cheese safe to eat? If the cheese is simply brown due to the Maillard Reaction and not yet burnt, it's safe to eat. There are several recipes for different kinds of fried cheese: Saganaki, Queso Frito, etc. so if you enjoy this kind of toasted cheddar you may want to try some of them too! However, if the cheese has ... (more) |
— | over 3 years ago |
| Comment | Post #281183 |
It really depends what you're using the fish sauce for. Are you just looking for something to add a richer flavor to sauces? Often you can use bouillon or curry sauces as an alternative, but it won't be exactly the same. You can also substitute non-soy legumes when making black bean sauce or miso, bu... (more) |
— | over 3 years ago |
| Edit | Post #281419 | Initial revision | — | over 3 years ago |
| Question | — |
April - May 2021 - Small Plates Appetizers, hors d'oeuvres, tapas, snacks... sometimes you don't want a full course meal, just a few nibbles to tickle the palate. Post a photo of your creations here. Feel free to link to a recipe posted in the Recipes category. We can't wait to see everyone's treats! Since I'm late to posting t... (more) |
— | over 3 years ago |
| Edit | Post #281358 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month? It's really hard to tell why a particular non-stick pan lost its finish. One common reason is that it was heated too hot; this causes the nonstick coating to degrade. If you stacked other pans inside it, they may have scraped some of the finish and the abrasions wore down the surface. Without kno... (more) |
— | over 3 years ago |
| Edit | Post #281077 | Initial revision | — | almost 4 years ago |
| Question | — |
Is cooking beef and coconut milk together kosher? I have a beef rendang recipe I'd like to bring to a small potluck. However, some of the attendees are Jewish and keep kosher. I know there are some restrictions on cooking milk and meat together, but is it okay to cook beef and coconut milk together? (more) |
— | almost 4 years ago |
| Comment | Post #280696 |
Very good point! (more) |
— | almost 4 years ago |
| Edit | Post #280696 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280988 | Initial revision | — | almost 4 years ago |
| Question | — |
March 2021 - National Cuisine Challenge: India India has a huge range of flavors and diverse cooking styles. For inspiration on this month's challenge, check out the Wikipedia page for examples of different regional dishes. Post your photos below! If you are willing to share your recipe, please make a separate post in the Recipes category and... (more) |
— | almost 4 years ago |
| Edit | Post #280803 | Question closed | — | almost 4 years ago |
| Comment | Post #280940 |
I would never have guessed from the photo that this was fish; it almost looks like a pilaf! (more) |
— | almost 4 years ago |
| Edit | Post #280748 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Bok choy overflow: how can I prevent it from going bad? Freezing leafy vegetables is difficult because the cell walls are broken by the ice crystals, degrading the texture. Even after blanching the bok choy you will still lose some of the freshness, and further cooking will lead to a mushy mess. If you plan to use it for something like soup where the text... (more) |
— | almost 4 years ago |
| Edit | Post #280696 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Can you concoct fish broth with just fish flesh — no bones or heads? I have no way of telling just by looking how that particular broth was made. However, you can absolutely make broth with just the fish flesh, no bones, though you will have slightly less flavor. Also, you don't want to boil the fish too long or it will fall apart. As an alternative, you can use c... (more) |
— | almost 4 years ago |
| Edit | Post #280695 | Initial revision | — | almost 4 years ago |
| Question | — |
February Challenge - protein There are three macro-nutrients that make up most foods: carbs, fats, and proteins. For February, post a photo of something you made with a protein base. This doesn't need to be meat, of course, legumes, nuts, and some leafy greens like spinach and kale are welcome! Post a picture, and if you are... (more) |
— | almost 4 years ago |
| Edit | Post #280576 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Ought you cook bivalves in small batches like periwinkles? Periwinkles are much smaller and harder to inspect than the other examples you give, so it's difficult to identify if one is bad. Generally you would be able to tell right away if some of your scallops were off-colored or stinky, but inspecting every single periwinkle with the same level of detail wo... (more) |
— | almost 4 years ago |
| Comment | Post #280522 |
I'm confused what issue you are having. The bones are still attached but you have cut open the fish to access them. (more) |
— | almost 4 years ago |
| Comment | Post #280471 |
Yup, that's the joke.... It should be treated like any other meat, not something special.
(more) |
— | almost 4 years ago |
| Edit | Post #280471 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How long can wild meat be refrigerated before it needs to be eaten/frozen? The redneck answer... until it begins to smell. The FDA Answer: 3 - 5 days. In general, game meats can be treated much the same as other lean meats, assuming you cool them as quickly as possible after processing. Make sure to trim any fat from what you are planning to age as it will tend to becom... (more) |
— | almost 4 years ago |
| Edit | Post #280470 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce? I think it's just the popularity of the dish. I have had steamed fish in two Chinese restaurants here in Atlanta but both were specifically "real" Chinese food rather than the usual westernized fare. I've also made steamed fish once. You definitely need to use only very fresh fish - frozen fish d... (more) |
— | almost 4 years ago |
| Edit | Post #280365 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: December(ish) challenge: baked sweets Here is some pumpkin bread I made for New Year's Eve. Very savory. (more) |
— | almost 4 years ago |
| Comment | Post #279818 |
Just added one! (more) |
— | almost 4 years ago |
| Edit | Post #280364 | Initial revision | — | almost 4 years ago |
| Question | — |
January challenge - Veggies! Happy New Year! 2020 was an interesting year in many ways, and 2021 will hopefully be a joyous and happy year for all. That being said, let's start the new year off right with a challenge focused on something healthy - vegetables! It's hard to eat too many, and they can be prepared in an infinite... (more) |
— | almost 4 years ago |
| Edit | Post #279836 |
Post edited: |
— | about 4 years ago |
| Comment | Post #279833 |
I wonder if sea cucumbers have more delicate collagen structures and therefore "shaking" is longer and gentler, producing better results than simply pounding them (the normal tenderization technique). (more) |
— | about 4 years ago |
| Edit | Post #279836 | Initial revision | — | about 4 years ago |
| Question | — |
Why did my potato soup get gluey? I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minutes, but the texture of the soup was then very starchy and gluey, definitely not enjoyable to eat. What ... (more) |
— | about 4 years ago |
| Edit | Post #279830 |
Post edited: |
— | about 4 years ago |
| Comment | Post #279020 |
I've just been ridiculously busy and barely online at all the last two weeks. Was planning to post it this weekend though - sorry for the delay! Thanks @Monica for putting it up! (more) |
— | about 4 years ago |
| Edit | Post #279336 | Post undeleted | — | about 4 years ago |
| Edit | Post #279336 | Post deleted | — | about 4 years ago |
| Edit | Post #279336 | Post undeleted | — | about 4 years ago |
| Edit | Post #279336 | Post deleted | — | about 4 years ago |