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  1. chrislehrer

    Help needed with thick coating for shrimp

    You could try substituting seltzer for some or all of the water, as someone suggested. Another thing is to be absolutely certain that the liquids are ice-cold before mixing the batter. Above all, don't work the batter: you don't want to activate any gluten. On a technical note, you could try...
  2. chrislehrer

    List of the best cook books.

    On the subject of bread, I find Rose Levy Beranbaum's The Bread Bible to be pretty amazing. You have to be scrupulous about following directions, which can sometimes be complicated, but if you do what she says, you get terrific breads every time, even if (like me) you have no prior experience...
  3. chrislehrer

    Looking for a Gyuto anyone familiar with the Masamoto "AT"?

    AT and AN are "hyper molybdenum steel," according to Masamoto's website. (AT and AN differ based on whether the blade metal forms a guard at the front of the handle -- "Tsuba"/AT and "No tsuba" [ツバなし/AN.) These lines only come in Western blade forms.
  4. chrislehrer

    Need knives for home use

    Actually I don't agree with this. Cheap knives are very difficult to sharpen, as a rule, so you end up learning a lot of bad habits.
  5. chrislehrer

    Need knives for home use

    Another agreement. Everything in that piece of ad copy mislabeled an "article" is mediocre, dubious, or deceptive.
  6. chrislehrer

    food cart explodes, no injury

    Eek! Fortunately, that's not something you see every day.
  7. chrislehrer

    Recipe Remedies: In which I attempt to document my experiments with food

    Brining beans works. The old notion that you can't add salt until the beans are fully cooked turns out to be false. But it does make cooking times a bit longer, and consistency across all the beans a bit trickier. You have to be a bit more stable with boiling temperature, in fact, which is one...
  8. chrislehrer

    Recipe Remedies: In which I attempt to document my experiments with food

    Korean rice cakes shouldn't have gluten. They're the same as Japanese mochi, but usually formed into a stick and then sliced into shapes. If you get them frozen, they usually have just rice for ingredients.
  9. chrislehrer

    My 2019 plan to become a better cook/cook more. Guidance welcomed

    This is exactly why an usuba is so good for that cut: the blade is ridiculously thin, for a start, and the back is concave. So it slips through the onion very easily. I will say that if your knife is very, very sharp, you need almost no pressure on the onion. But I'm sympathetic to the problem!
  10. chrislehrer

    Kamikoto knives

    I really meant, if you have these knives and can't return them, I'd be interested to know how they sharpen. Badly, I suspect. My recommendation is always Masamoto KS, but I gather there are supply issues, and the price may be excessive these days. If you can get it, though, it's like nothing...
  11. chrislehrer

    Ready to be converted - stocks

    Reduced and reconstituted is never the same. Your flavor balance shifts. Not to say that glace or demi-glace isn't good, but it's different. Ideally you should have all of them on hand at all times. That said, stock stops being a PITA when you invest in a pressure cooker. If it's electric, so...
  12. chrislehrer

    My 2019 plan to become a better cook/cook more. Guidance welcomed

    Interesting video. Thanks for sharing. Quick point: what she jokingly calls "the dreaded parallel cut" is much easier with an usuba, which has a more or less die-straight edge. So I'm not sure I'm convinced by your supposition. On the other hand, I note that wedge cutting like this is actually...
  13. chrislehrer

    Ready to be converted - stocks

    No, I mean, you keep the baggie in the freezer when you're not cooking. But the point is that this method very quickly produces a great base for stock. Then I use it in everything, and yes, we eat a lot of soup and stew. If I'm starting to get a little too much stock going and I've got another...
  14. chrislehrer

    Ready to be converted - stocks

    I have made my own stocks for years. When I cut veggies, almost sll the trimmings go in a Ziploc, as do left over bones, meat scraps, etc. When the bag is full, it goes into the pressure cooker with water to cover. I let it cook on full pressure for 1-2 hours, depressurize slowly, then strain...
  15. chrislehrer

    What should the yield be after a 3 - 4 day bone-stock simmer?

    To add to the point made by @maryb : if you want more yield, stop boiling away your yield!
  16. chrislehrer

    knife

    Just a joke. A "chef dicer" sounds to me like something that dices chefs. I wouldn't sweat the name. Knife makers like this invent names that they think will sell knive.
  17. chrislehrer

    knife

    I agree, @Iceman . Perfect little thing to mess around with, and a good way to learn the difference between good and bad steel. I wouldn't buy it, but I don't see any reason someone else might not stand to gain by doing so... As long as you know you're buying junk and have an idea how to learn...
  18. chrislehrer

    Leftover mashed potatoes

    Mix in gently-cooked ground pork, and season very, very lightly with soy sauce. Make into smallish patties or sticks and freeze. Whenever you feel like it, roll one in GF panko-type crumbs and fry until hot in the middle. Serve with shredded cabbage and some jar mayo flavored with a little...
  19. chrislehrer

    knife

    Maybe it's a special design for dicing chefs you don't like? :rofl:
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