DNB‭

I screen shot 4:31, from a Hong Kong television cooking show. I stumbled this YouTube video only because I'm learning how to cook 象拔蚌 or Geoduck. I don't speak any Chinese. What's Chef Paul Wong do...

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by manassehkatz‭

I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by Sigma‭

I don't speak any Chinese, but I stumbled this question on Quora. At 2:24, Hong Kong Chef Paul Wong says you can cold water bath noodles, but not vermicelli. Why?

1 answer  ·  posted 3y ago by DNB‭  ·  last activity 3y ago by dsr‭

Doubtless it's safer to push knives away from hands. I always hone like this GIF. Source for first image below. But I just saw these images where the knife is being pushed TOWARDS the handle a...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side? Bob...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it i...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

I am physically unable to wash sullied fruits and vegetables, particularly ones just plucked from soil. I am disabled, and I injured myself. The water pressure out of my faucets are TOO LOW AND POW...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

I am asking an improved edition of this question. Doubtless, it's dicey to wash produce with conventional soap. But what about fragrance-free, dye-free, preservative-free, hypoallergic, non-toxic,...

1 answer  ·  posted 4mo ago by DNB‭  ·  last activity 4mo ago by mcalex‭

I was contemplating these ZWILLING Forte 30 cm Wok (left beneath) and Demeyere Alu Pro 5 30 cm Woks (right). Isn't it obvious why these woks should come with a lid, and why customers should have ...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by dsr‭

I've noticed other executive chefs at other restaurants not covering their hair too. I added red arrows to point to Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. Sour...

0 answers  ·  posted 2y ago by DNB‭

Pls see the two pictures below, taken at Run Chinese Restaurant at the St. Regis Hong Kong. My arrows point to the wafers. Top. Bottom.

0 answers  ·  posted 1y ago by DNB‭

How do indoor gas stove grills differ from gas barbecues? Is it redundant to use both? What can one accomplish, that the other can't? Which has more firepower? BTU? Sources — Top ...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 9mo ago by Mithical‭

What are the pros and cons of installing in indoor kitchen an electric vs. fire gas grill? Rule out cost. Indoor fire, gas grills beneath (Pic source for Bottom 2) Electric grills beneath. ...

0 answers  ·  posted 4mo ago by DNB‭  ·  edited 4mo ago by DNB‭

For my indoor kitchen, I fancy installing this gas wok burner and a fire gas grill. Source for bottom pic. Can I install them next to each other, on the same cooktop? Or must I install them...

1 answer  ·  posted 4mo ago by DNB‭  ·  last activity 4mo ago by dsr‭

Many Chinese restaurant servers counsel that Choy Sum (菜心) is easier on the teeth and to chew, because it's thinner than Gai Lan (芥蘭). Is this scientifically true? Pictures Girthier Gai Lan. T...

0 answers  ·  posted 3mo ago by DNB‭  ·  edited 3mo ago by Monica Cellio‭