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Recent questions in Dish & Culinary
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
12
views
What is the technique for making a light and crispy tempura batter that doesn't get soggy?
dish & culinary
asian cuisine
tempura batter
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1
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by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
13
views
How do I get my stir-fried beef or chicken so incredibly tender, like in Chinese restaurants? (i.e., the velveting technique).
dish & culinary
asian cuisine
velveting technique
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1
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by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
14
views
Why is my stir-fry sauce watery and not clinging to the vegetables and protein? How do I make a proper slurry?
dish & culinary
asian cuisine
stir-fry sauce
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
15
views
What is the correct sequence for adding ingredients to a wok for a stir-fry to ensure everything is perfectly cooked?
dish & culinary
asian cuisine
sequence ingredients
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
12
views
My stir-fried noodles are always clumpy and mushy. How should I prepare them before adding them to the wok?
dish & culinary
asian cuisine
noodles clumpy
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
14
views
How do I get the perfect 'wok hei' (breath of the wok) smoky flavor in my stir-fries using a home stove?
dish & culinary
asian cuisine
get wok hei
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
14
views
What is the 'reverse creaming' method for cakes, and how does it create a finer crumb?
dish & culinary
desserts & sweets
reverse creaming
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
11
views
How do you prepare a pan for a cake to ensure it doesn't stick (grease and flour vs. parchment)?
dish & culinary
desserts & sweets
prepare pan
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
8
views
Why did my macarons have cracked tops or no 'feet'?
dish & culinary
desserts & sweets
macarons cracked
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
17
views
How do you achieve the chewy texture of a macaron, and why do they need to 'rest' before baking?
dish & culinary
desserts & sweets
chewy macaron
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
10
views
What is the function of buttermilk in red velvet cake?
dish & culinary
desserts & sweets
buttermilk function
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
9
views
My chocolate lava cakes didn't have a molten center. Were they overbaked?
dish & culinary
desserts & sweets
lava cakes
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
11
views
How can I make a smooth sorbet at home without an ice cream machine?
dish & culinary
desserts & sweets
make sorbet
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
7
views
What is the difference between sorbet and sherbet?
dish & culinary
desserts & sweets
sorbet vs sherbet
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
10
views
How do I prevent the bottom crust of a fruit pie from becoming soggy?
dish & culinary
desserts & sweets
bottom crust
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
13
views
My fruit crumble topping is soggy, not crisp. What is the right ratio of butter, flour, and sugar?
dish & culinary
desserts & sweets
crumble topping
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
11
views
How do you make a perfect crème anglaise that coats the back of a spoon?
dish & culinary
desserts & sweets
crème anglaise
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
12
views
What is the technique for cutting butter into flour for scones or pie crust?
dish & culinary
desserts & sweets
cutting butter
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
14
views
Why are my scones dense and hard instead of light and flaky?
dish & culinary
desserts & sweets
scones dense
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
12
views
How do you prevent a skin from forming on top of a pudding or custard?
dish & culinary
desserts & sweets
prevent skin
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