menu search
brightness_auto
editAsk a Question

Recent questions in Dish & Culinary

by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
What is the technique for making a flavorful teriyaki sauce from scratch that is thick and glossy?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
How do I get a crispy skin on pan-seared salmon or duck breast?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
What is the difference between Chinese five-spice powder and Indian garam masala?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
How do you make a perfect Japanese ramen egg ('Ajitsuke Tamago') with a jammy yolk?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
What is the role of fish sauce in Southeast Asian cooking, and how can I substitute it if needed?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
My fried rice is oily and clumpy. What is the best type of rice to use, and what is the technique?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 10 views
What is the technique for pleating gyoza or dumplings so they are sealed properly?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
How do I make perfectly steamed and translucent dim sum or gyoza wrappers?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
Why is my kimchi mushy instead of crisp?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
What is the correct way to ferment vegetables to make kimchi at home?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
How do I achieve the crispy-bottom rice ('nurungji') in a Korean Dolsot Bibimbap?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 16 views
How do you prepare rice paper wrappers for summer rolls so they are pliable but not gummy or torn?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 12 views
What is the secret to making a flavorful and balanced broth for Vietnamese Pho?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 11 views
How do I cook jasmine rice perfectly so it's fluffy and fragrant?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 17 views
Why does my coconut milk sometimes curdle or split when making a Thai curry?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 17 views
How do I balance the four key flavors (sweet, sour, salty, spicy) in a Thai dish like Pad Thai?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
by cookwithfem (602k points) in Asian Cuisine asked Jun 11 14 views
How do I prepare a dashi stock from scratch, and what is the role of kombu and bonito flakes?
thumb_up_off_alt 0 like thumb_down_off_alt 0 dislike
1 answer
Page:
Welcome to Cookwithfem Q&A, where you can ask questions and receive answers from other members of the community.

10.0k questions

10.0k answers

0 comments

34 users

Categories

Recent questions in Dish & Culinary
...