Posts by DNB
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...
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...
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?
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...
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...
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...
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...
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,...
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...
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.
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 ...
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 ...
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. ...
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...
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...
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...
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 bef...
