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Recent questions in Dish & Culinary

by cookwithfem (602k points) in Asian Cuisine asked Jun 11 9 views
How do you use shrimp paste ('belacan' or 'kapi') in Southeast Asian cooking?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 15 views
What is the technique for making crispy, juicy Japanese Karaage (fried chicken)?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
How do you build the flavor of a Japanese curry roux from scratch?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 16 views
What is the purpose of toasted rice powder ('Khao Khua') in Thai salads like Larb?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
How do you make a classic Mango Sticky Rice dessert?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 13 views
What is the correct way to cook sticky rice (glutinous rice)?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 13 views
How do you prepare lemongrass for use in soups and curries?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
What gives Tom Yum soup its characteristic hot and sour flavor profile?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
How do you make a spicy and savory Dan Dan noodle sauce?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
Why is my Pad See Ew clumpy and the sauce unevenly distributed?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
How do I rehydrate dried noodles (like ramen or soba) to the perfect al dente texture?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
What is the difference between rice wine and rice vinegar?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
How do you achieve the layered, flaky texture of a Chinese scallion pancake?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
What is the technique for making a Chinese 'master stock' for braising meats?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 15 views
How do you properly use Szechuan peppercorns to get their numbing effect without a bitter taste?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
What is the key to a good Szechuan 'ma la' (numbing and spicy) flavor?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
How do you make a dipping sauce for gyoza or tempura that is well-balanced?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
What is the best way to handle and cook with silken tofu without it breaking apart?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 13 views
How do I prepare shiitake mushrooms (fresh vs. dried) to maximize their umami flavor?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 3 views
Why is my miso soup cloudy or grainy?
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