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Frequently Asked Questions
You’ve asked, and I’ve answered!
Some common FAQs answered here
March 25, 2026
Slice Onions like a chef
FAQ
March 25, 2026
How to butterfly a shrimp
FAQ
March 25, 2026
Peel an Onion like a chef
FAQ
March 25, 2026
How do I know when prawns are properly cooked?
FAQ
March 3, 2026
Why mince garlic?
FAQ
February 24, 2026
Light Soy Vs Dark Soy
FAQ
February 24, 2026
How to use Lucky Boat Noodles
FAQ
February 10, 2026
Why we don’t cook with sesame oil
FAQ
February 10, 2026
Prepping before you cook
FAQ
February 10, 2026
Why rinse noodles after rehydrating
FAQ
February 10, 2026
Five store cupboard ingredients for Chinese cooking
FAQ
February 4, 2026
Which sesame oil should I buy?
FAQ
February 4, 2026
What is Rice Vinegar?
FAQ
February 4, 2026
Why Onion shape matters!
FAQ
February 3, 2026
How to hold your chopper properly
FAQ
February 3, 2026
Salt Vs Soy Sauce
FAQ
February 3, 2026
How to Velvet Beef so it’s tender
FAQ
February 3, 2026
When should I use Oyster Sauce?
FAQ
February 3, 2026
How to slice beef so it’s tender
FAQ
February 3, 2026
What is the best rice for Chinese cooking?
FAQ
February 3, 2026
What Gluten Free noodles can I use?
FAQ
February 3, 2026
How to wash rice properly
FAQ
February 2, 2026
Which Knife do I need?
FAQ
February 2, 2026
How to peel Ginger
FAQ
February 2, 2026
Best Oil for cooking Chinese food
FAQ
January 26, 2026
Alternatives to MSG
FAQ
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