Activity for Sigmaâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #279336 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| 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 |
| Edit | Post #279054 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #279020 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Comment | Post #278512 |
Good idea - anything specific? Desserts maybe? (more) |
— | over 3 years ago |
| Edit | Post #278950 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #278828 |
Post edited: |
— | over 3 years ago |
| Edit | Post #278828 | Initial revision | — | over 3 years ago |
| Article | — |
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 |
| 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 |
| Edit | Post #278515 |
Post edited: |
— | over 3 years ago |
| Edit | Post #278516 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #278515 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #278512 |
Post edited: |
— | 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 |
| Edit | Post #278512 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #278349 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #277989 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #277920 |
Post edited: |
— | over 3 years ago |
| Edit | Post #277920 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #277452 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #277210 | Initial revision | — | over 3 years ago |
| Question | — |
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 |
| Edit | Post #277209 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| 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 |
| Edit | Post #277170 |
Post edited: Add example |
— | 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 |
| Edit | Post #277170 | Initial revision | — | over 3 years ago |
| Answer | — |
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 |
| Edit | Post #276852 | Initial revision | — | almost 4 years ago |
| Answer | — |
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 |
| Edit | Post #276678 |
Post edited: |
— | almost 4 years ago |
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