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Ming
  • Member for 8 years, 1 month
  • Last seen more than 2 years ago
  • Sydney, New South Wales, Australia
27 votes

Ginger vs Ginger Root

19 votes
Accepted

What is the difference between a spring roll and an egg roll?

16 votes

How is sushi supposed to be eaten?

15 votes
Accepted

What are "Honey Bubbles" and how are they made?

13 votes

What parasites are problematic in sous vide?

10 votes

Creating a home "anti-griddle"?

10 votes
Accepted

Why is it called spit roast?

10 votes
Accepted

Is there a reason to not add salt when making a soup?

9 votes
Accepted

What is this tea stalk that almost every cup of tea in anime has?

8 votes

What would this sauce be called?

8 votes
Accepted

Submerging chicken carcass twice

7 votes

Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

7 votes
Accepted

How much does a a cup of rice weigh?

7 votes
Accepted

How can I start down the path of eating less meat?

6 votes
Accepted

What does natural vanilla extract smell like?

5 votes
Accepted

What Kind of Pan is This?

4 votes

How can I safely re-heat a chicken pie without burning the crust?

4 votes

How to make sure that potatoes are boiled properly?

4 votes

How to achieve a good char on cooked and shredded chicken?

4 votes

Sweet sauce for Peking Duck?

4 votes

Do you achieve better results from marinating if you poke holes in the meat beforehand?

4 votes

How long to cook pork chops sous vide?

3 votes

How to cut the wax from this cheese?

3 votes

When I boil rice, they lump together after a while. How to prevent this?

3 votes

Why are my sous vide salmon fillets coming out raw in the center?

3 votes

Why does my rice smell?

2 votes

How do I brew longjing tea?

2 votes

Can you make Bearnaise with olive oil?

2 votes
Accepted

Sous Vide long cook meat prep?

2 votes

Opaque green tea, what is that?