Recent content by atatax

  1. atatax

    What's your favorite high end mandolin?

    the black one is more expensive; any particular reason you went for it? I just don't know what the durability of it will be, while I know the stainless steel should be pretty durable.
  2. atatax

    What's your favorite high end mandolin?

    I'm sick of the cheap japanese mandolins. Probably going to do at least 6 parties a week of 150+ with julienned carrots on most of the salads next spring. What is a beast of a mandolin to invest in? Two I'm looking at right now is the Matfer Bourgeat 215000 and the Bron Coucke 215030. The matfer...
  3. atatax

    Problems I'm having making brioche (cook not a baker)

    One more question. After i let it rest overnight in the fridge. I have to let it come to room temp before proofing. What exactly am I waiting to do until it comes to room temp? Simply shaping into 2 loaves and placing somewhere slightly above room temperature?
  4. atatax

    Problems I'm having making brioche (cook not a baker)

    how warm is the area the you're letting it rise? Do you just leave it out in the kitchen, or do you put it in a warm spot like above an oven?
  5. atatax

    Problems I'm having making brioche (cook not a baker)

    So one thing I noticed was that it didn't say cracked dough, it said surface of Flour had cracked appearance. So possibly just like making sure the yeast has been activated and is giving off gas to disturb the surface?
  6. atatax

    Problems I'm having making brioche (cook not a baker)

    2 1/2 teaspoons of dry yeast, 1/3 cup of milk, 1 cup of flour mixed in, 1 egg mixed in. 1 cup of flour sprinkled on top. Cover and let stand for 25-40 minutes until surface of flour has cracked appearance.
  7. atatax

    Problems I'm having making brioche (cook not a baker)

    Well, when I'm making it, I have the recipe infront of me and am following it exactly. It was a matter of making the post at home and the recipe being at work. I also use a thermometer to make sure the milk is in the temp range provided.
  8. atatax

    Problems I'm having making brioche (cook not a baker)

    So Problems and possible causes: The dough doesn't seem to rise enough after i form it into 2 loaves and I'm not 100% sure it rises as much as it should in the prior step when its supposed to double in size before resting overnight. Earlier in the recipe it calls for me to rest the dough until...
  9. atatax

    Looking for new work horse chef knife

    It might not be what you consider a true graton, but many retailers have something similar for NA. https://japanesechefsknife.com/collections/misono-molybdenum-steel-with-dimples-series/products/misono-molybdenum-steel-with-dimples-series-gyutogyuto180mm-to-gyuto300mm-5-sizes or...
  10. atatax

    Looking for new work horse chef knife

    can you link me an example of a knife with a "true granton"?
  11. atatax

    Looking for new work horse chef knife

    I don't see how a graton makes it harder to hone or more prone to chipping when they don't reach the edge. Maybe after many years of use, you wear it down to the graton.
  12. atatax

    Looking for new work horse chef knife

    So like, you're going to have a separate knife for sticky foods? It seems like it might also make it less likely for most foods to stick if you're doing like a fine dice. If I can julienne without the veg sticking to the blade, then i'm going to be able to dice it a lot faster. The purpose of a...
  13. atatax

    Looking for new work horse chef knife

    just in contact.
  14. atatax

    Looking for new work horse chef knife

    If you want a light chef knife that in a pinch can work with bones, what would you choose? All german chef knives are so bulky. So then you get what, like a Misono Molybdenum is 57-58 which is the same as many German knives. Is it in any more danger of chipping?
  15. atatax

    Looking for new work horse chef knife

    The US and Ok, I cave on the hollow grind. So I guess the question becomes how hard can I go before i start losing out on versatility for the sake of keeping the edge longer? If I go 61 HRC am i going to have to switch blades when working around bones? Also If i go mac, thoughts on Professional...
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