I picked up a Lamson knife from a yard sale recently. It appears to have gone through hell,
but appears to be a decent knife from a decent company. Wood handle, 8", Chef knife.
Heavy as hell, and probably German steel from what I've read.
It has no bolster; which I like, but seems odd...
So I thought I'd pick up a Japanese knife about 8 months ago, and I was pretty much decided on a Tojiro $80 or so knife.
Ended up putting the spare cash to an investment elsewhere and I'm finally prepping on actually purchasing a new knife,
or at least I think I am.
I ended up picking up a 7"...
So I've had some interest in brewing, and I recently did a batch of Apple Cider.
Although a long process and a pain with cheesecloth, I'm going to do a second batch soon.
I had some interest in how exactly one goes about producing hard cider. My search didn't yield much info.
So a relative picked up some Rib-eyes and a few other cuts of meat for dinner tonight,
and I wondered what the best way to cook a steak is. I know that "best" is probably subjective,
so bear with me.
I'd prefer Cast Iron for this, but all I got at the moment is some Stainless and a Teflon...
I've always used a large amount of potatoes, but to my recollection they were always Idaho potatoes.
Well I became interested in the other 2 main types of potatoes (Red and Yellow).
I wanted to see what this place thinks/knows what are the best uses for each potato type, and why.
I have some questions on the "proper" techniques for cutting food items.
The main food item I cut is onions and potatoes, but I pretty much never use "proper" techniques for cutting the potatoes.
I am assuming this is the standard for proper cuts: !
Now that seems to produce a lot of...
I noticed Cutlery and More shows English written on the blade, and CHefKnivesToGo has Japanese written on the blade.
Is there any difference besides that? I am leaning towards...
Finally was able to roll some Sushi properly! Almost all my previous attempts failed due to various mistakes on my part, but last night I made multiple rolls with very few faulty pieces. Some aren't as big as the others mainly because of my knife being so dull, so I hope to improve on them...
I have a Victorinox Forschner 8" Chef's Knife, and was previously using this stone for sharpening:
I no longer own the stone due to moving to a new location, and was looking for something to...
I haven't been on here in quite a while due to moving and other reasons, but I am finally getting settled in and wanted to come back here. So I have a London Broil (I understand that is actually a way to cook the meat, and not the actual name) and it will be cooked later this evening. It has...
I have recently got a set of FarberWare knives given to me by my aunt, and also was going to sharpen some Chicago Cutlery knives, and I ran into issues. I can sharpen my Forschner/Victro Chef's knife just fine on the stone, but the others don't seem to do so well.
My usual Chef's Knife can get...
I have a Lodge Cast Iron 8" seasoned pan, and I am really liking it.
I hear you are not able to use soap on them, is that right?
Anyways, the reason I created this thread, is I would like to know if it is possible to cook
scrambled eggs, over easy eggs, or even sunny side up eggs in a cast...
Well, where I live, my family has an electric stove (I know, Gas would be best), but what is the best type of pan or griddle for cooking BBQ style Steak and Chicken? I can imagine eventually buying an actual grill, but for indoor stove uses, what is there anything that is a half decent substitute?
I know this sounds odd, but I am confused on what has to be done for some veggies to be considered cooked. Coming from the stand point of always using frozen veggies, tossing them in a saute pan, and cooking them at a medium to high temperature, I am sort of lost. Is there a good source on how...
Know of any good cold noodle recipes. The only one I really know of is Tuna Noodle, so I would love to know a couple more because a hot dish just isn't that great during a 85+ day. Would appreciate info given.
Separating the Egg whites from the yolk, and then putting them back together, why?
I understand the idea of beating and egg white till it forms peaks, but without a standing/hand mixer, there is no point right?
Well, I am wanting to eventually purchase a medium size non stick skillet for pancakes, eggs and omelets
I am also looking into a Stainless Steel Saute Pan. My price range is pretty low, so $40 and under for the Saute pan would be best.
I walk into my Walmart, and I see Chunky Soup, Spices in pre measured packages, fast food places in the walmart, and one of the worst things I have seen in a while, a plastic container containing pre diced onions. Seriously!?!?! The onions are even pre sliced now. I feel that a decent soup is...