Recent content by Stock Pot

Grit I think you may be starting with too high a grit. Start with 200 or 400 and work your way up and I think you will get better results.

freezing I believe any freezing of meat will detract. Something to do with the molecular structure changing a little bit. That said, a vacuum seal is the best, as others have said here.

I took a chance on some Japanese style kitchen knives made in China made from 7CR17 steel. Shipped direct from China via China Post (20 days). Yallabumba is the seller. Don't know who made them. Well, they are not bad at all, and I am pretty demanding and have been sharpening my own knives for...

Whetstones I think you want to start with a lower grit, like 300 or so. 1000 is probably too high. Starting with a lower grit and working your way up saves huge time.

I like both My favorite Japanese knives are all carbon steel. Two single bevel and two double bevel. Hand made, but not crazy expensive. You can probably still find them if you look around. btw, don't confuse carbon steel with high carbon stainless steel- two different metals. The carbon steel...

I know that both Corningware and Pyrex changed their materials awhile ago and neither are as heating/cooling tolerant as they were originally. You are not supposed to put Corningware under the broiler anymore, for instance and there are no more Pyrex tea kettles.

I have and I think it is mainly just a time saver. 90% time saver; 10% flavor enhancer.

I tried shirred eggs (baked). A little runny but still delicious. Next batch will stay in the oven longer.

Yes, tonight. And I am checking it right now with fast-read thermometer. Thanks for the fast cooling tip.

Beer can chicken. Not really a beer can- I bought this stainless steel thing- but same idea. I've never made it before. Our local supermarket had a great sale on whole chickens this week, so here we go. Cajun rub and I will poke holes in the skin with a sharp skewer so the fat leaks out and the...

You can always make gumbo. Either chicken or shrimp is great and no exotic ingredients needed. Cajun comfort food. Easy and delicious. Also, forgiving once you learn how to make the roux.

Potato Leek Soup with Kielbasa and fresh home made bread.

Must be. That is a definitive test, for sure.

I have that exact same pan (love it), and it works fine on all my induction cook tops. Try a stronger magnet.

Most (not all) All Clad is induction capable.