The last time I went to a seafood restaurant in Sai Kung, we bought fresh abalone from store on ground floor, then took it ourselves to restaurant. Restaurant c
I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell. The package direction say
I've been told (with anecdotal evidence, by family) that if I put food in the fridge then leave it out at room temperature, even if unopened, the food would spo
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
Picture. I don't want deep fry — deep frying wastes too much oil! I just coat oyster with flour, then pan fry like this — way less oil. But if I wa
I don't get it. Various net pundits assert that it's a bad idea to season cast iron with butter, because butter consists of proteins + fat, and the proteins wil
Never been able to eat pumpkin really, I think it's a combination of it being mushy (texture) and sweet (but not in a good way sweet). My mom
The Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to crea
If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time K
Chee Kei 池記 @ CWB – live2makan 蠔油芥蘭 Chinese kale with oyster sauce Chinese kale is also referred to as Hong Ko
I was doing a bit of internet browsing today, and I came across this image (linked rather than embedded because of copyright), which shows a bottle of hand disi
I phoned supermarket, and seafood monger said "DON'T soak clams and mussels for same time". She said "you can soak clams overnight, but not mussels". She got no
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in t
I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed
The other day I took out a cubed pineapple from the fridge, and when I tasted it it tasted like it started to go "bad." But it actually tasted pretty good and I
I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. Peo
I made a tagine style chicken dish that was very tasty, but the sauce had a subtle but fine gritty mouth feel that I'd like to eliminate the next time I try thi
How to Buy, Prepare, Cook & Store Mussels Don't soak in water Don't immerse them in water - fresh or salt. Freshwater will kill them; if left for too
I am endeavoring to very slow roast a 3 lb. / 1.4 kg. Boneless Cross Rib Roast. This is a first for me. I want to cook it in a ceramic surfaced Dutch Oven in an
A very common claim is that once you start cooking with a cast-iron pan, you never really need to season it again. As you cook, the seasoning just builds up. Ho
I want chewy and dense blondies. The recipe I'm currently using is: 2 cups almond flour 1 cup xylitol sweetener 2 eggs ½ cup butter vanilla extract I've
I've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC) I want to convert it to a DRY-brine recipe for home u
I was attempting to make a teriyaki sauce with soy sauce generous amounts of honey and orange juice boiling it all down on medium heat with some starch to thick
So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping
recently I've been trying to recreate the mocha they make at Mcdonalds. After many failed attempts. Here is how I currently prepare it: Put chocolate powder and
I got a pat of "butter" today at a restaurant and the wrapper said that it contained "pasteurized cream" and salt. Is pasteurized cream the same thing as butter
I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spre
My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal
I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind