Activity for Sigmaâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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) |
— | almost 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) |
— | about 3 years ago |
| Comment | Post #280696 |
Very good point! (more) |
— | about 3 years ago |
| Comment | Post #280940 |
I would never have guessed from the photo that this was fish; it almost looks like a pilaf! (more) |
— | about 3 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) |
— | over 3 years ago |
| Comment | Post #280471 |
Yup, that's the joke.... It should be treated like any other meat, not something special.
(more) |
— | over 3 years ago |
| Comment | Post #279818 |
Just added one! (more) |
— | over 3 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) |
— | over 3 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) |
— | over 3 years ago |
| Comment | Post #279075 |
Where are you located? that may affect the answer. I know a lot of jellyfish is exported to Asia from the Florida and Georgia coasts. (more) |
— | over 3 years ago |
| Comment | Post #278512 |
Good idea - anything specific? Desserts maybe? (more) |
— | over 3 years ago |
| Comment | Post #278641 |
I love the contrast! Sounds amazing - I need to make more stews. (more) |
— | over 3 years ago |
| Comment | Post #278700 |
Wow, I bet the octopus and cheese tasted amazing! Can you post the recipe please? I would love to make this! (more) |
— | over 3 years ago |
| Comment | Post #278423 |
Very weird! I have never had this issue and have no idea what would cause it or how you could remedy it beyond what you already tried. (more) |
— | over 3 years ago |
| Comment | Post #278515 |
This would make a great topic for main Meta though (hint hint)! (more) |
— | over 3 years ago |
| Comment | Post #278515 |
Great question! Yes and no - since both the Codidact organization and the cooking community here are very new, we don't really have any established requirements from the org level. It's "generally accepted" that mods should be decent people who will act in the community's best interest, but we are fr... (more) |
— | over 3 years ago |
| Comment | Post #278423 |
How is your pizza dough packaged? This sounds like more of an issue with the dough losing its moisture and drying out. (more) |
— | over 3 years ago |
| Comment | Post #277236 |
Slightly off-topic, but those are fascinating links - I am definitely going to need to do some research into the scientific side of food pairings! (more) |
— | over 3 years ago |
| Comment | Post #277170 |
I have added an example. I think it's going to be difficult to have hard boundaries since so much of cooking involves adaptation. For example if I use an avocado in a Greek dish am I disqualified, or is it simply "inspired by" and that's okay? Maybe we need some kind of scoring criteria - true to tra... (more) |
— | over 3 years ago |
| Comment | Post #277091 |
That could be a concern but since it's not a contest I'm not sure it would matter. Maybe add a condition that it needs to be baked? That way you get cakes, pies, cookies, tarts, and scones, but a fruit plate won't be included. (more) |
— | over 3 years ago |
| Comment | Post #277091 |
What if you broadened the challenge to a dessert? That avoids the ambiguity in defining a cake. I would define a dessert as a sweet food eaten as the course concluding a meal. (more) |
— | over 3 years ago |
| Comment | Post #276706 |
I will report back :) (more) |
— | almost 4 years ago |
| Comment | Post #276716 |
Sadly, I've never been able to achieve anything wholly satisfactory. My mom had a few years where she went low/no meat, and my dad is a huge believer in always having meat on the table - cooking for both was challenging! My general rule was to have multiple alternatives (not substitutes) available. I... (more) |
— | almost 4 years ago |
| Comment | Post #276678 |
It's a fairly small amount. I'll try to take a picture next time... I generally do not want it. (more) |
— | almost 4 years ago |
| Comment | Post #276716 |
I've gone had better results just replacing meat with another food - dal instead of chicken in curry, a slice of fried eggplant or mushroom and cheese instead of a burger. Meat substitutes always seem to fall short of recreating the taste and texture I expect, but a fundamentally different food can b... (more) |
— | almost 4 years ago |
| Comment | Post #276678 |
I have never heard it called minced meat, but yes, that is what I mean! The numbers refer to the lean / fat ratio - you can get anywhere from 70/30 up to 95/5. Higher fat ratios are better for things like meatballs, 80/20-85/15 is good for burgers, etc. By the extra juice, I mean any liquid that is d... (more) |
— | almost 4 years ago |
| Comment | Post #276571 |
It will depend on how much pressure your cooker has, and how much chicken you're attempting to cook at once. I found a chart [here](https://www.fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php) that lists approximate cooking times for different pieces, but just find some recipes and ... (more) |
— | almost 4 years ago |
| Comment | Post #276315 |
What level of heat do you use? I have used two methods, one were I use high heat to "sear" a thin omelet into solidity quickly (almost an egg crepe), and one with very low heat where I allow the the egg more time to cook through and fluff, but hardly brown at all. (more) |
— | almost 4 years ago |
| Comment | Post #275976 |
The success of this must depend heavily on environmental factors. I live in the southeastern US and have 80%+ humidity during the summer months. I have tried various preservation techniques similar to the above with utterly unsatisfactory results. (more) |
— | almost 4 years ago |
| Comment | Post #275901 |
I think a shared tagset is good. (more) |
— | almost 4 years ago |