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    Sharpening knives - What am I doing wrong?

    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.
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    Freezing butcher meat

    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.
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    Review of Chinese knives.

    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...
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    Sharpening knives - What am I doing wrong?

    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.
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    Best Japanese (or go German)

    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...
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    New Member Beginning Questions

    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.
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    Pressure Cooking Vegetable Stock

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

    I tried shirred eggs (baked). A little runny but still delicious. Next batch will stay in the oven longer.
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    Friday dinner, June 1, 2018

    Yes, tonight. And I am checking it right now with fast-read thermometer. Thanks for the fast cooling tip.
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    Friday dinner, June 1, 2018

    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...
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    Jazz Day Dinner - 4/30/2018

    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.
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    What are you eating today, Wednesday April 25, 2018?

    Potato Leek Soup with Kielbasa and fresh home made bread.
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    Portable induction stove tops

    Must be. That is a definitive test, for sure.
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    Portable induction stove tops

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

    Most (not all) All Clad is induction capable.
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    Portable induction stove tops

    I am not sure about that particular brand, but I have two counter top induction units and have since bought an induction range. In my experience the range has much more precise temp control through its settings. It is also much faster and I guess this is due to 240V vs. 120V. There is also the...
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    Do you shop frequently or use up the fridge?

    Yep. It's a real "life balance" thing. I try to avoid any produce going to the landfill or leftovers of any kind. It ain't easy, though.
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    Do you shop frequently or use up the fridge?

    I like to think my wife and I are pretty efficient shoppers, but things come up. Living in a rural area, we tend to buy for a week at a time. I put our dial at about 70% "use up the fridge".
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    "Made In" cookware.

    Excellent American made cookware. Mostly 5 ply (stainless-aluminum-stainless-aluminum-stainless). I highly recommend. All usable sizes. "Made In".
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    What To Do With Easter's Leftover Ham?

    Ham and cheese crepes.
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    One Good Pan?

    I worked in a cast iron foundry in the early 70's. Besides not milling the product as much, as you say, I think they are also using less pure iron these days. They aren't getting enough slag off before they pour. So they can mill and mill and sandblast and sandblast but there will still be pits.
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    One Good Pan?

    I don't think there is any such thing, but I suppose if you have to go with just one then Cast Iron or Carbon Steel would be the best choice. But those are both high maintenance if you want non-stick and neither are very efficient heat conductors. Both have an index of around 85 vs. 200 for...
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    How do you clean your cutting boards?

    The plastic ones go in the dishwasher. I clean the wooden ones with white vinegar. Raw meat gets cut only on the plastic ones.
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    Preservatives for homemade bread

    You can also store the kneaded dough in the refrigerator and just bake a loaf at a time. The dough will keep for almost a week like that. You can also freeze the dough. That will stop it from rising until you thaw it. It will come right back to life when it thaws.
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