Activity for Sigma
| Type | On... | Excerpt | Status | Date |
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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) |
— | almost 3 years ago |
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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) |
— | almost 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | about 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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A: December(ish) challenge: baked sweets Here is some pumpkin bread I made for New Year's Eve. Very savory. (more) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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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) |
— | over 3 years ago |
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Can I still use bread with a tiny bit of mold on the crust? I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g. bread pudding? I tried taking a photo but my phone just gets blurry at close range, sorry. (more) |
— | over 3 years ago |
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A: November 2020 - Bread I didn't particularly have a recipe for this loaf, just threw some ingredients together. Came out well! (more) |
— | over 3 years ago |
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November 2020 - Bread Time for another challenge! Bread has been a staple of diet around the world for thousands of years, and as a result has proliferated in incredible diversity, from flatbreads and pitas to sweet dessert loaves, from nearly-black ryes to pale white, from traditional wheat to almond or legume flour. ... (more) |
— | over 3 years ago |
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A: October 2020 - Seasonal Cooking! Spicy chili! Apparently we should have called this a stew challenge instead.=) Pot of chili Chili over pasta with guacamole and cheese (more) |
— | over 3 years ago |
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Asian fish packet This is a very versatile recipe; the primary technique is wrapping the fish in foil to preserve moisture and not overcooking it. Unbaked packets can be frozen in a freezer bag for several months, so this is a great meal-prep recipe. The key for flavor is to use a blend of spices and flavors you e... (more) |
— | over 3 years ago |
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What should the Cooking moderation election look like? Hello Cooking community! Part of the Codidact vision is having each community be managed by its users, those who know it best. Some migrating communities let moderators transfer; for others it was obvious who the primary site advocates were. When Cooking was originally created, I was suggeste... (more) |
— | over 3 years ago |
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What does it mean to be a moderator on Cooking? What is expected from them? Hello Cooking community! Hopefully we will soon be able to hold an official election to choose community leaders. With that in mind, I'd like to start a discussion of what expectations are for moderators, so 1) moderators know what they're signing up for and 2) they can be held accountable by the ... (more) |
— | over 3 years ago |
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October 2020 - Seasonal Cooking! I've recently been enjoying the change of seasons here in the south-east US. Instead of stepping outdoors to be immediately drenched in sweat from the sweltering summer sun, we have lovely days that are sunny and cool, inviting everyone outdoors to enjoy the changing colors of the leaves.... And with... (more) |
— | over 3 years ago |
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A: How can I better incorporate baking into my daily life? One thing I've had success with is premixing dry ingredients for things like pancakes, muffins, and cornbread. You're essentially creating your own premade mix, and can then add milk and an egg for an easy batter. It's a convenient way to eliminate the step of measuring and combining flour, soda, sug... (more) |
— | over 3 years ago |
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A: What is this kitchen tool that looks like a waffle maker with bigger depressions? That is a muffin maker! Pour muffin, cornbread, or cupcake batter into the depressions and let them cook. They are much quicker to use than a standard oven. You can also make biscuits, rolls, and eggs in them. Even though they are non-stick it is wise to additionally use either liners or non-... (more) |
— | over 3 years ago |
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September 2020 - National Cuisine Challenge: Greece This is the first of a series of challenges based around the cuisines of a particular country or culture. Our first culinary destination - Greece! (Also, sorry for being a few days late with this - I'll try to get these out on the first of each month moving forward.) Our destination for September ... (more) |
— | over 3 years ago |
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A: Is cold brew coffee with coldish water and no refrigeration possible? The short answer is yes, it's perfectly possible to make cold brew coffee in these circumstances. The main reason it is typically made in a refrigerator is to keep it from being lukewarm and therefore less palatable. If you don't mind the coffee being 40(+?) degrees instead of 34 it should be fine. ... (more) |
— | over 3 years ago |
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Are questions about food and/or beverage pairings on topic? I am planning a small dinner party later this week, and had some questions about whether or not certain dishes would go well together. Would these be appropriate questions for the site? It seems to have some overlap with the nutrition scope question asked here. While creating this question I addi... (more) |
— | over 3 years ago |
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A: Pre-toast bread for toasted cheese sandwiches? I use a griddle or frying pan; the key is to toast/grill/fry the insides golden-brown so they are crispy before sandwiching the cheese between them. I don't think toasting them would be a good idea; you don't want the interior of the bread to be dry and I find it difficult to create the correct crisp... (more) |
— | over 3 years ago |
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A: Ideas for new cooking challenges Contest category suggestion: cook something from or inspired by a specified culture. Potential issues: - not everyone will have the ingredients on hand - may be difficult to define the boundaries of a particular culture's cuisine. E.g. Challenge: Greece. Post a dish hailing from or inspir... (more) |
— | over 3 years ago |
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A: How do I prevent clumps when using cornstarch to thicken a soup? Corn starch acts like a gelatin when heated, sticking to other food and itself. As your reading seems to suggest, the key is to use cold water to form the starchy paste, making sure it is fully mixed and lump-free before adding to the hot soup. It's normal for all the starch to want to settle to the ... (more) |
— | almost 4 years ago |
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What heat level should I use to brown beef? I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole. I've noticed two different possibilities for heat - high and semi-searing, or low and slow. Which is better for flavor and texture? Additional information: - I use mostly lean be... (more) |
— | almost 4 years ago |
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A: The home made burger challenge This is a fairly standard example of one of my burgers. I love the chewiness of Ciabatta rolls, but it's high quality lean beef from a local ranch that really makes the taste special. (more) |
— | almost 4 years ago |
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Slow cooker buffalo chicken This can be made either as a lean meat base for burritos, nachos, sandwiches, etc. or as a dip perfect for parties. Ingredients - 3-4 boneless skinless chicken breasts - Buffalo wing sauce - 8-oz bar of cream cheese (dip only) Place the chicken breasts on the bottom of the slow cooker an... (more) |
— | almost 4 years ago |
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A: How can I make hard cheese keep longer, while preserving texture? Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detriment to flavor or texture. I'm not sure they would hold up to straight munching though, and my one experim... (more) |
— | almost 4 years ago |
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A: Freezing versus home canning to preserve food Home canning is great if you are processing a lot of food all at once to store for a year or two. It's much less efficient if you are just planning to use the food over a week or two. The main issue is that canning takes a lot more work than freezing. You need to sanitize jars and lids, heat the... (more) |
— | almost 4 years ago |
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A: How can I naturally substitute sugar when baking? It is often possible to add another sweetener as a replacement for sugar. In most cases, however, the substitution will not be as sweet as pure cane sugar, and will often pick up the flavor of the substitution. In some cases this is okay, but in others will be undesirable (e.g. a sweet bread that has... (more) |
— | almost 4 years ago |