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  1. malch

    hard anodized cookware coating worn off or just discolored?

    I'm gradually supplying my kitchen with old Calphalon commercial hard anodized aluminum. Sometimes I see a piece with a light grey bottom, like this: For something like that, is the coating is worn off, or just discolored? Would it still be good for acidic foods?
  2. malch

    2-ply / duo-ply / stainless lined aluminum cookware?

    I've seen this type of cookware -- stainless interior and aluminum exterior -- mentioned favorably in some old posts (shoutout BDL). I've done some searching and have only found a few lines of this type: Browne Foodservice Thermalloy 2-ply old "All-Clad LTD" pans with anodized aluminum...
  3. malch

    Tips getting a summer job in a restaurant?

    So I'll be headed off to college this fall (not culinary school, I'm sorry to say), and I need a summer job (perhaps for a month in the winter as well). Since I started getting into cooking a few years ago I have thought it would be cool to work in a restaurant, with the ultimate goal of being a...
  4. malch

    Epic Meal Time

    I was wondering what you guys would think of this... Some of the stuff they make is pretty impressive, albeit totally disgusting. Anyway if you don't know what I'm talking about here's the latest episode:
  5. malch

    Making carrot-banana bread more bread-like

    So I was making some carrot-banana bread today and thought it would be nice if it was more sturdy so it would be easier to spread cream cheese on it (maybe you could even make sandwiches). The recipe I've been using for years yields a cake-like texture. Using bread flour would be easy but I...
  6. malch

    Proper Pinch Grip

    I'm sure this has been discussed but I couldn't find a thread on this topic so yeah. I've read a on this forum that a proper pinch grip for a chef's knife puts the knife in a straight line with the forearm. Ever since I got serious (or more serious than I used to be) about cooking, I've used a...
  7. malch

    Hey there!

    Hi, I'm Malch. I'm 17 and I have developed a keen interest in cooking over the past year or so. I look forward to getting to know this amazingly knowledgeable community!
  8. malch

    Choosing my first chef's knife, and sharpening methods

    Hi there! I'm 17 and this year I have taken a great interest in cooking. A few years ago my parents bought a bunch of Farberware Pro knives, and after some research as well as personal experience I realize they're junk. We don't take care of the knives either: we put them in the dishwasher...
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