Ming
  • Member for 7 years, 9 months
  • Last seen more than 1 year ago
  • Sydney, New South Wales, Australia
Ginger vs Ginger Root
27 votes

Ginger is a root. Ginger root is ginger. http://en.wikipedia.org/wiki/Ginger "Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice." If ...

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

春卷 (Chūnjuǎn, Spring rolls) are julienned vegetables, sometimes with a bit of noodles, sometimes with a bit of minced meat, wrapped with a flour dough skin and pan- or deep-fried. They are a filled ...

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How is sushi supposed to be eaten?
16 votes

It sounds like you were served sushi rolls as finger food, and if chopsticks are not provided, then you are expected to eat it like the other finger food, with your fingers. There isn't really ...

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

You can do this with an air pump, egg white powder and xanthan gum :) http://www.molecularrecipes.com/culinary-foams-class/bubbles-air-pump/ The “bubbles with air pump” technique consists of ...

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What parasites are problematic in sous vide?
13 votes

Modernist Cuisine, Vol 1, p122 (includes my bold): A separate family of parasitic worms, known as nematodes or anisakids, includes species such as Anisakis simplex and Pseudoterranova decipiens (...

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

Because as you are cooking your soup, water in your soup is evaporating away as steam. You might salt a soup perfectly halfway through, but after evaporation, your now thicker soup is too salty. ...

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Why is it called spit roast?
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10 votes

From http://en.wikipedia.org/wiki/Rotisserie: Rotisserie is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a ...

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Creating a home "anti-griddle"?
10 votes

I have used dry ice trying to recreate Heston Blumenthal's Dry Ice Ice cream, where you leave the ice cream mixture in a stand mixer that's still mixing, and bit by bit pour powdered dry ice into the ...

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

One type of tea style popular in Japan is Karigane (http://en.wikipedia.org/wiki/Karigane_(tea)#Karigane) Karigane tea is made from the stalks, not the leaves. This means anything that slips out of ...

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Submerging chicken carcass twice
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8 votes

Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's ...

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What would this sauce be called?
8 votes

Using the meat juices from cooking is a jus :) adding wine along with the aromatics might change it to be a "red wine jus" or I've also seen a "port jus", or the jus could be used in a Madeira sauce, ...

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How much does a a cup of rice weigh?
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7 votes

That depends on the rice. I have done my own measurements in the past (I hate volumetric measurements,) and found: 1 full-to-the-brim rice cooker cup of dry SunRice Brown rice (medium grain?) weighed ...

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

Your dried shrimp are fresh, then dried. The taste belachan imparts has more to do with the fact that it is fermented, than is shrimp. Fish sauce is fermented, so you really would be better off adding ...

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

Further to my comment: If you think of all of your meat-centric meals to be something like 60% meat, 40% (vegetables, carb filler) then just adjust the proportions. If you have 300g steak and 200g ...

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What does natural vanilla extract smell like?
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6 votes

"Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water." [Source: http://en.wikipedia.org/wiki/Vanilla_extract] There is alcohol in it, ...

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What Kind of Pan is This?
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5 votes

EDIT: The cookware used is by Zwilling JA Henckels. They are Thermolon-coated, which is why I mistook it for a Green Pan--they are the same coating (ceramic.) You can see the cookware used in the ...

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How long to cook pork chops sous vide?
4 votes

A minimum of 4 hours isn't necessary. Pork chops don't have that much fat on them, don't have much tough tissue, and since their tenderness is on the same sort of level as decent steaks, I would cook ...

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

ChefSteps inject their cuts of meat with their 'brine', a marinade of salty water, liquid smoke, etc., before putting the entire thing in that brine to speed up the process (6-7 days down to 1-2 days) ...

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Sweet sauce for Peking Duck?
4 votes

Okay, all these answers have strange spellings, it should be spelt Hoisin sauce, and should say 海鲜酱 on the bottle, it means "Seafood sauce" though contains no seafood, it's about 50% sugar. In ...

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How to make sure that potatoes are boiled properly?
4 votes

You would probably do best to check the internal temperatures of each and every potato. You can do this with a meat thermometer. Potatoes are done if tender when pierced with a fork and the ...

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

One way to get some quick charring without drying out the meat would be to use a blowtorch. To quickly caramelise and generate an effective Maillard reaction, you can: refrigerate the meat in an air-...

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How to cut the wax from this cheese?
3 votes

I usually cut the wheel of cheese, wax and all. So cut a quarter or a half off, depending on how much you want to eat. Then, you can simply peel the wax off. Clean the knife of wax before using it ...

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

So I know of two ways, one way is what happens with commercial Cantonese cooking: Add rice and water to your rice cooker, and throw in a knob of butter, diced, mix it all amongst the rice so it will ...

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

Pretty sure you didn't cook it long enough. The thickness of a salmon fillet, at a guess (I don't have one on me to measure) is about 40mm. Going by http://www.douglasbaldwin.com/sous-vide.html#...

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Why does my rice smell?
3 votes

If your rice doesn't smell and your water doesn't smell, I'd be inclined to believe your new rice cooker sucks. Does your rice cooker smell, even when there's no rice in there? I would sniff the steam ...

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Opaque green tea, what is that?
2 votes

Green tea powder = matcha tea (https://en.wikipedia.org/wiki/Matcha) Pics for matcha: https://www.google.com.au/search?q=matcha&tbm=isch&tbo=u&source=univ&sa=X&ved=...

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Sous Vide long cook meat prep?
Accepted answer
2 votes

Nope. Haha :) Brining will give you a softer texture. I have brined duck for varying times (depending on how much of a rush I was in) and brining really does help with the texture. You can sear it ...

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

Last time I tried to re-heat a pie in the oven, even with foil over it, the crust burned and the insides of the pie were still only lukewarm after 10 minutes plus. It sounds like your heat might've ...

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Can you make Bearnaise with olive oil?
2 votes

Yes, you can make a "light Bearnaise" with olive oil, in fact Gordon Ramsay has done it before and it's featured in a recipe somewhere. Just warm the oil slightly (as you would warm the ghee/clarified ...

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How do I brew longjing tea?
2 votes

Brewing method is pretty standard, like most green teas: 80 deg Celsius, let it steep for a few minutes.

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