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Recent questions in Dish & Culinary

by cookwithfem (602k points) in European Cuisine asked Jun 11 11 views
Why is resting meat after cooking so critical, and for how long should a steak rest?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 10 views
What is the purpose of 'basting' a steak with butter and aromatics?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 13 views
How do you properly sear a steak to get a deep brown crust without overcooking the interior?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 13 views
Why did my Hollandaise or Bearnaise sauce split, and can it be rescued?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 16 views
What is the purpose of salting pasta water, and how salty should it be?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 17 views
Why did my fresh pasta clump together into a single mass while cooking?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 11 views
How thin should I roll pasta dough for different shapes like fettuccine, ravioli, and lasagne?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 9 views
What is the ideal ratio of flour to egg for a silky, fresh pasta dough?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 14 views
Why is my homemade pasta dough sticky and difficult to roll, or why is it too dry and crumbly?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
How do you make a perfect bowl of congee (rice porridge) with a silky texture?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 15 views
What is the function of palm sugar in Southeast Asian desserts and curries?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
How do you prepare galangal and what is its flavor profile compared to ginger?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
What is the technique for cooking soba noodles so they don't become slimy?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 9 views
How do I use a bamboo steamer effectively?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
What is the key to a good peanut sauce for Indonesian Satay?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
How do I get a perfectly thin and crispy Vietnamese 'Banh Xeo' (sizzling pancake)?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
What is the difference in preparation and flavor between a Vietnamese Pho and a Japanese Ramen?
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