Activity for DNB
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #288699 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288699 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288699 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288699 | Initial revision | — | over 1 year ago |
| Question | — |
Is Gai Lan harder to chew, simply because it's wider, than Choy Sum? 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. Top, Middle, Bottom.  |
— | over 1 year ago |
| Edit | Post #288167 |
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— | over 1 year ago |
| Edit | Post #288167 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288167 | Initial revision | — | over 1 year ago |
| Question | — |
Is it healthy to wash fruits and vegetables with all natural, eco-friendly dish washing soap ? 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, environmentally friendly, natural (even organic!) dish soap? These soaps appear safer because they — ... (more) |
— | over 1 year ago |
| Edit | Post #288141 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288140 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288141 | Initial revision | — | over 1 year ago |
| Question | — |
Can you install 1 Wok Burner + 1 Fire Gas Grill side by side, on the same cooktop? For my indoor kitchen, I fancy installing this gas wok burner  and a fire gas grill. Source for bottom pic.  |
— | over 1 year ago |
| Edit | Post #288140 | Initial revision | — | over 1 year ago |
| Question | — |
Indoors — fire/gas vs. electric grill. Disregard cost. 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)   |
— | over 1 year ago |
| Edit | Post #288106 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288106 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288106 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288106 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288106 | Initial revision | — | over 1 year ago |
| Question | — |
Can a 35K BTU home wok burner improve food taste, and mimic restaurant wok hei? Many Cantonese restaurant chefs advise me to install a wok burner, even in my home, to procure wok hei 鑊氣. But "commercial wok burners blazes at over 100,000 BTU/hr!" ["[A] wok burner can deliver up to [...] 200,000 BTU/h of thermal power."](https://cooking.stackexchange.com/a/62363) But are t... (more) |
— | over 1 year ago |
| Edit | Post #287416 |
Post edited: |
— | about 2 years ago |
| Edit | Post #287416 |
Post edited: |
— | about 2 years ago |
| Edit | Post #287416 |
Post edited: |
— | about 2 years ago |
| Edit | Post #287416 |
Post edited: |
— | about 2 years ago |
| Edit | Post #287416 | Initial revision | — | about 2 years ago |
| Question | — |
What kind of silver NONstick pan is this? Even without grease or oil, sizzling pancake batter doesn't stick to it! 1. I need a new NONstick pan! Please identify and characterize this one, in this video starting from 0:03 seconds. This pan looks sufficiently NONstick! Normally, you must grease or oil a pan before pouring in pancake batter to forestall sticking. But Penny didn't grease or oil at all, and h... (more) |
— | about 2 years ago |
| Edit | Post #286415 |
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— | over 2 years ago |
| Edit | Post #286415 |
Post edited: |
— | over 2 years ago |
| Edit | Post #286415 | Initial revision | — | over 2 years ago |
| Question | — |
Indoor gas stove rectangular grill vs. Gas barbecue 1. 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? 2. Which has more firepower? BTU?   |
— | over 2 years ago |
| Edit | Post #285509 | Initial revision | — | almost 3 years ago |
| Question | — |
What are these rusks with black flecks called, served with congee in Hong Kong? Pls see the two pictures below, taken at Run Chinese Restaurant at the St. Regis Hong Kong. My arrows point to the wafers. Image alt text Top. Bottom. (more) |
— | almost 3 years ago |
| Edit | Post #285403 | Initial revision | — | almost 3 years ago |
| Question | — |
Why don't executive chefs wear hats or toques, even when all their other chefs do? 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. Source.  (more) |
— | almost 3 years ago |
| Edit | Post #285305 | Initial revision | — | almost 3 years ago |
| Question | — |
How can I Electric Power, Water Wash soiled fruits and vegetables? 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 POWERLESS to rinse off the dregs! Please recommend any table top, electric powered, water jets or cleane... (more) |
— | almost 3 years ago |
| Edit | Post #282899 | Initial revision | — | over 3 years ago |
| Question | — |
When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately? 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 Kramer and Lisa at America's Test Kitchen alternate too. (more) |
— | over 3 years ago |
| Edit | Post #282897 |
Post edited: |
— | over 3 years ago |
| Edit | Post #282897 | Initial revision | — | over 3 years ago |
| Question | — |
Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand? 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 the... (more) |
— | over 3 years ago |
| Edit | Post #281903 | Initial revision | — | over 3 years ago |
| Question | — |
Why wouldn't manufacturers manufacture lids for their woks? 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 the choice of buying one? Because I don't want oil or contents to leap out of the wok, and dirty and smi... (more) |
— | over 3 years ago |
| Edit | Post #281516 |
Post edited: |
— | over 3 years ago |
| Edit | Post #281516 | Initial revision | — | over 3 years ago |
| Question | — |
Even after I heat and oil, why does food stick to my stainless steel pan? 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? >So here’s the crazy thing: stainless steel pans can be nonstick, if you’re doing it right. If you ... (more) |
— | over 3 years ago |
| Edit | Post #281367 | Initial revision | — | over 3 years ago |
| Question | — |
How can I use my electric induction cooktop, instead of roasting squash for soup? 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 in a cast-iron skillet? Roasted Acorn Squash and Apple Soup - Making Thyme for Health > I find that... (more) |
— | over 3 years ago |
| Edit | Post #279553 | Initial revision | — | about 4 years ago |