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  1. mrdecoy1

    How Important Is Food Science And Organic Chemistry

    Not necessarily the science behind a specific activity like an emulsion but in more general terms, basically will studying organic chemistry make you a better cook? 
  2. mrdecoy1

    How Important Is Food Science And Organic Chemistry

    I'm seeing more and more people touting the idea that you will be a much better cook if you know science and study the Harold Mcgee book. I wonder if you really can be a better cook knowing about what's going on in a molecular way? I don't mean Modernist and Ferran Adria type cooking, I just...
  3. mrdecoy1

    Please Help Me Understand Food Seasons

    Hi, I'm a novice having trouble understanding this. I read lists of what's in season, but I don't fully understand it. Question 1. Is a food listed as in season now say apples, is it in season globally? what if I buy it at Costco? was it in season where they imported it from? I can't always go...
  4. mrdecoy1

    Help KAI Wasabi

    Question, on carbon steel knives, what kind of oil do you put on it when not in use??? Thanks
  5. mrdecoy1

    Help KAI Wasabi

    Ben user, Would you please suggest a carbon steel model name that I should start with? I will start with the marker test. Thanks
  6. mrdecoy1

    Help KAI Wasabi

    And buy cheap hand sharpener I mean that I paid $15 for it.
  7. mrdecoy1

    Help KAI Wasabi

    Not sure what you mean by all of that I have a Japanese Waterstone, why not mention a ceramic hone? I was told that they are much better than steel hones. Yes I am a novice at this, but if this knife is notoriously difficult to sharpen maybe I should resell it and buy something easier? If...
  8. mrdecoy1

    Help KAI Wasabi

      Hi,  I bought a KAI Wasabi a couple years ago, after trying several stones, and cheap hand sharpeners, ceramic hone, I just can't get it sharp. I've seen a couple forum threads indicating that this is a very difficult knife to sharpen? howver I've assumed all along that it's me, should I dump...
  9. mrdecoy1

    No Knead vs Traditional Bread

    Thanks Brian! will keep trying.
  10. mrdecoy1

    No Knead vs Traditional Bread

    OK, I just don't see any debate on that thread about the merits of each. I guess this comes after some disappointing no knead loaves I've made. Dense, leathery not crispy crumb. Then I pick up a loaf from the Italian deli down the street and I'm like Yeah!! that's how a loaf is supposed to be...
  11. mrdecoy1

    No Knead vs Traditional Bread

    Is no knead too good to be true? was it just a fad? is bread better that has been kneaded? Thanks
  12. mrdecoy1

    Do Griddles Have To Be Stainless Steel?

    Hi, I want to get a stove top griddle, seems to be this diner culture and people in love with stainless griddles, is a griddle just a griddle? does it matter cast iron, non-stick, stainless???? I understand cast iron would have more heat retention etc, but beyond the obvious, is there a real...
  13. mrdecoy1

    What's on your Book Shelf?

    Everything by Michael Ruhlman Ratio and Twenty for sure. "The Cook's Book" a compendium by multiple famous chefs. Great book!!! Everything by James Peterson "On Food And Cooking" Harold McGhee Jacques Pepin New Complete Techniques Anything by Raymond Blanc Julia Child MAOFC  Those alone...
  14. mrdecoy1

    Easy Beef Bourguignon vs Traditional

    Well, I'm not asking if I should make it that way, I'm asking how many pros here would or wouldn't and why?
  15. mrdecoy1

    Easy Beef Bourguignon vs Traditional

    I'm a novice at cooking, as I type I'm watching a very well respected cooking show (not sure if it's ok here to name which one) anyway they are showing a method where there is absolutely no stove top searing done. Basically everything gets roasted first then you make a roux, strain it and then...
  16. mrdecoy1

    Novice Need Help With Knives

    Hello, Not sure what to do and am very irritated about my knives. It was suggested to me by a pro knife person to get the KAI Wasabi chef knife. So I get that, take care of it keep it in a case, now I decide I want to get it very sharp again, I use the honing steel, pro tells me "Get a ceramic...
  17. mrdecoy1

    Cooking Pork Chops Question

    Hi I made some garlic confit in olive/grape seed oil, warmed the pan with the oil, then brushed it all over my pork chops then put in the pan. Cooked it and I couldn't taste anything resembling garlic. What should I do different next time to really taste that garlic oil? 
  18. mrdecoy1

    Good Pastry Books

    Back to my question about books, I've noticed on Amazon reviews for most all Patisserie books no matter how acclaimed they are somebody always says: "measurements are so far off  nothing came out right" this most often has to be user error right? 
  19. mrdecoy1

    Assorted Culinary Institute Of America DVD's

    All DVD's are like new watched only a couple times and handled carefully. I'll pay shipping USA only. 1. Dry Heat Methods Vol 1 75.00 2. Dry Heat Methods Vol 2 75.00 3. Moist Heat Methods 75.00 4 Basic Kitchen Preparation 75.00 5. Basics Of Sauce Making 75.00
  20. mrdecoy1

    Good Pastry Books

    KOKO,  Different conversation.
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