Reputation
850
Top tag
Next privilege 1,000 Rep.
See votes, expandable usercard
Badges
4 11
Newest
 Yearling
Impact
~25k people reached

Apr
17
awarded  Yearling
Jan
20
comment What is the reason my veggies cook unevenly?
You'll need to provide more information. What type of stove were you using? What kind of pan? Did you stir the onions?
Jan
13
comment Uncooked Pickled Fish: Can I recook it?
Do you have ratios on vinegar/sugar/water?
Oct
1
answered How do you eat this type of Gingko nut?
Sep
30
awarded  Custodian
Sep
30
reviewed Approve Why does fish broth made with frozen fish lack flavour?
Sep
30
comment Why does fish broth made with frozen fish lack flavour?
I don't think so. If you look at teh pictures they're just frying fish heads/bones/fins/etc. And I very rarely use whole fish when I make fish soup.
Sep
30
comment Why does fish broth made with frozen fish lack flavour?
1 head for 4 litres of water? That definitely sounds like way too much water/not enough fish. I would halve or even quarter the amount of water.
Sep
30
comment What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
Are these chicken pieces brined/salted? My best guess is it's chicken juices with residual proteins. Since you say it tastes delicious, I'm wondering if there's salt in there that makes it so
Sep
30
comment How does substituting yogurt into a cake change the texture and why can it be used?
substituting yogurt in place of what?
Sep
30
answered Why does fish broth made with frozen fish lack flavour?
Sep
22
comment What is this white, non-fuzzy, substance on my kimchi?
Darnit, I've never seen mold that looks like that. All that delicious kimchi wasted :(
Sep
22
accepted What is this white, non-fuzzy, substance on my kimchi?
Sep
19
revised What is this white, non-fuzzy, substance on my kimchi?
added 78 characters in body
Sep
19
asked What is this white, non-fuzzy, substance on my kimchi?
Jul
6
awarded  Citizen Patrol
Jun
28
comment What is the source of smoky flavor for barbecued foods?
Yes, generally deciduous trees are hardwood. However, birch is not a widely used wood as it is sappy and doesn't burn very hot.
Jun
28
comment Culinary term for frying in water (without oil)?
I was always under the impression that braising requires a step where you sear the ingredients first, which should require oil and thus would not be a valid description. Is this not correct?
Jun
26
awarded  Explainer
Jun
26
revised What is the source of smoky flavor for barbecued foods?
grammar changes