Buying Guides
Which cut to buy for which job, and what the difference really is.
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Prawn Sizes Explained: What 31/40 Means and Which to Buy
31/40 means 31 to 40 prawns per pound: the smaller the numbers, the bigger the prawn, and the count is the only…
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Beef Knuckle: The Cheap Cut That Punches Above Its Price
Beef knuckle is a lean, low-priced cut from the round that shines in soup, stew and thin-sliced stir-fry, just never as a…
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Which Pork Bones for Which Soup: BKT, ABC and Lotus Root
Prime ribs for bak kut teh, big marrow bones for ABC soup, spine or soft bone for lotus root: match the bone…
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Is Frozen Meat as Good as Fresh? What Actually Changes in the Freezer
Yes: meat frozen fast and thawed slow cooks up as good as fresh, and what changes in the freezer is water, not…
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Black Tiger vs Vannamei Prawns: Which Is Better for Your Steamboat?
Black Tiger prawns are bigger and firmer while Vannamei prawns are milder and cook faster: here is which one fits your steamboat…
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The Different Cuts of Beef and How to Cook Each One
Five beef cuts, one clear method for each: how to cook ribeye, tenderloin, knuckle, shank, and leg so every cut turns out…
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Chicken Wings vs Wing Sticks vs Mid Joints: Which Cut for Which Cooking Method
Whole wings, wing sticks, and mid joints look alike in the freezer but cook best three different ways: deep fry the whole…
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Pork Belly vs Pork Shoulder: Picking the Right Cut for Mookata
Pork belly self-bastes on a hot mookata dome while pork shoulder needs a thinner slice or a marinade, here’s how to pick…