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  1. chefjonbailey

    Turkey Lasagna Seasoning

    Sometimes turkey base or a turkey reduction helps get more flavor.
  2. chefjonbailey

    COMBI OVENS. Between Alto Shaam or Cleveland Combitherm Combi Ovens. Any Suggestions?

    I swear by Rational. They are the best. And clean themselves!
  3. chefjonbailey

    What footwear do you use in the kitchen?

    Smart wool socks make a huge difference! They turn your kitchen into a carpeted dining room by feel. Mozo Forzas are the best shoe out there right now and the insoles are adjustable and they come in wide for me. I also switch between Footprints by Birkenstock Alton clog which I recently replaced...
  4. chefjonbailey

    Henckels Zwilling Twin Master Vs Victorinox (Forschner)

    I love my 12 inch Dick. $120. 8 inch is way cheaper than that. Wusthof are atleast twice that. And I really can't believe my Dick and the Wusthof are not fully forged. I must be missing something about this conversation. I've seen the Wusthof forging process in pictures from start to finish.
  5. chefjonbailey

    Most memorable stupid orders you've gotten

    Medium rare no blood. I'll faint if I see blood. This was for Australian Lamb Chops.
  6. chefjonbailey

    Most memorable stupid orders you've gotten

    After 4 months of aging most cheese has converted all lactose. Making it naturally lactose free. Beemster is a good one.
  7. chefjonbailey

    Best knife for up to $500 or so

    My Misono ux10 swedish steel has no problems like that but it is a $400 knife. My only complaint is that it's super light. That and the glestain are only scalloped on one side. I just love the Glestain offset 8 1/4. I seriously love it. I have a 12 inch dick that I love and then the Shun Edo...
  8. chefjonbailey

    Favorite cooking knife

    Everyone should have a 12inch Dick.
  9. chefjonbailey

    Best knife for up to $500 or so

    I dont know why scallops would hinder my knife sharpening? I mean it doesnt. I have 2 double sided stones 1000 to 10000. My only problem is the bevels on the misono ux10 and the glestain. I'm not used to sharpening knifes that aren't 50/50.
  10. chefjonbailey

    Favorite cooking knife

    Glestain offset 8 1/4. Best knife I've ever bought.
  11. chefjonbailey

    What goes well with venison/ elk?

    I use juniper in a lot of recipes mostly brines , broths, and curing. It is important to tell people you can easily over juniper food and it will suck.
  12. chefjonbailey

    Need help picking my first good quality knife.

    Yes you are correct. I believe chromibium has carbon. But im not sure what vg 10 5 and 3 are made of the Glestains are a trademark in house steel they call acuto 14 I believe. It is fucking great steel.global is chromibium vanadian that was my first set. Whet stones rule.
  13. chefjonbailey

    What goes well with venison/ elk?

    Blackberry and whiskey jam demi.
  14. chefjonbailey

    Smoking with a combi-therm oven

    Put a big pan of ice in there if your cold smoking.
  15. chefjonbailey

    Risotto

    Dried porcinis. Soak and use the mushroom water also. Add some leftover shortrib bits. Mmmmmmm.
  16. chefjonbailey

    Best shoes for an executive chef

    Mozo Forza and Footprints Alton. I rotate these. 110 bucks and 160 bucks.
  17. chefjonbailey

    Need help picking my first good quality knife.

    The 8 1/4 glestain is my best purchase ever. Second is my 12 inch Dick. Third is my Shun Edo boning knife with flexible tip. That shun is awesome at fileting Dover sole. ( raw)
  18. chefjonbailey

    Need help picking my first good quality knife.

    You mention Misono swedish ux10 I own this knife. It's not a high carbon knife. I believe all knives have carbon it's the amount in the steel that makes it a stainless or true carbon knife.
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