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Ching Chong's user avatar
Ching Chong's user avatar
Ching Chong's user avatar
Ching Chong
  • Member for 10 years, 3 months
  • Last seen more than a week ago
  • Germany
2 votes

How to prevent large rice noodle from curling?

3 votes

Do free range eggs have different cooking properties?

17 votes
Accepted

Reducing the moisture in cooked rice for making fried rice

44 votes

How did people transport food before aluminium foil was invented?

7 votes
Accepted

Is it safe to cook raw meat (beef) and veggies in the same pan?

6 votes
Accepted

Can pho be served ice cold?

1 vote

How do I deal with asian rice noodles?

2 votes

How do I keep rice based noodles from sticking together?

1 vote

Is my "non stick" pan kaput?

1 vote

Can I heat and then cool Shiitake mushrooms, and eat cold one day later?

7 votes

What is this food "cr of leek and pot 21814"?

7 votes
Accepted

Is there any way to kill bacteria in food without using heat?

18 votes
Accepted

When should I use lemon zest and not just juice?

10 votes
Accepted

Substitute double cream for butter?

4 votes

What ingredient or method causes a mixture to be a bread versus cake?

8 votes

Making a literal thousand-layer cake?

4 votes

licking spoon and putting back in the food

3 votes

Can I eat Chia leaves?

20 votes
Accepted

Does soy sauce expire?

2 votes

Name of a cheese they prepare in Switzerland

8 votes
Accepted

What do you call people that eat fish but not meat?

13 votes
Accepted

When is it OK to cook a burger medium?

5 votes
Accepted

how to make shiny figures for cake decoration?

8 votes

I need a substitute for acids in my food.

18 votes
Accepted

What is the difference between marinara and spaghetti sauce?

10 votes

How to make white aioli?

1 vote

making cream with almond milk and fat

1 vote

Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?

4 votes
Accepted

How to get pickled mushrooms to be less sour?

3 votes

Is there a papaya substitute in salads?