February 16, 2014

Food Thread: Knives and Mandolins and other dangerous implements of culinary destruction (CBD)
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Amateur cooks are probably as fanatical about the tools of their hobby as gear heads and shooters, but with far less reason. It is eminently possible to cook magnificent food in a bare-bones kitchen, and certainly the clean up is easier without a few dozen dirty pots, pans, knives, food processors and assorted gadgets piled high in the sink and on every flat surface.



The French Chef
There are tools that are invaluable, and first on that list is a good knife. But don't rush out and buy a $200 beauty that all the cool, pierced and tattooed chefs use....

The most important features of a knife is that it can hold an edge for several minutes of cutting, and that it feels comfortable in your hand. The most expensive, well made and beautiful knife in the world will rust away in your knife rack if you don't like using it.

I use a short chef's knife for about 90% of my cutting, a boning knife for fine work with meat, and a sharp serrated blade for tomatoes and a few other special tasks like cutting lemon peel for drinks. I have a large serrated blade for bread, and I have discovered that it works perfectly for carving big chunks of meat, especially whole chickens and the one turkey each year that I am forced by convention to make.

A big, heavy-bottomed pot is damned useful, mostly because it can be used for so many different things. Who says that you have to sauté in a short-sided pan?

But why heavy-bottomed (not the Beyoncé kind....)? Because the heat is distributed evenly in a well made pot, so there are no cool spots and hot spots to screw up the meal that will finally convince the hottie from the gym that you are not quite as psychotic as you sounded when you invited her to dinner.

Slightly below the pot on Dildo's Hierarchy of Needs is a good non-stick sauté pan. They can be pricey, but if I were just starting out I would buy a small, good quality pan rather than a larger crappy-surfaced pan that will start peeling in a matter of a few weeks.

There are hundreds of other things that a well-stocked kitchen has, but for a utilitarian cook, there isn't much else that is essential.

Well, if you don't mind losing fingers, a mandolin would be a neat thing to have....

Oh, and if you want to make the recipe below, you will have to buy an oven-proof, heavy pot with a good lid. Le Creuset is a great brand, especially if your kids are brats and you want to repurpose their college funds.


Braised Lamb Shanks

6-10 lamb shanks (one per person, plus some for leftovers)
2 ounces duck fat
½ cup chopped prosciutto
2 cups chopped sweet onion
2 cups peeled carrot
2 cups chopped celery
6 cloves garlic, peeled
1 quart chicken stock (homemade is best)
1-2 cups white wine
1 cup port
Fresh thyme
Fresh rosemary
Fresh sage
Salt and pepper

Preheat oven to 350°F

In a large, heavy pot with a tight fitting lid, melt the duck fat over medium heat until it is liquid, and the pot is thoroughly heated, about 10 minutes. This is important because you donÂ’t want the pot to cool off too much when you begin to sear the lamb shanks.

Salt the shanks just before you start searing them. If you salt them too early, they will begin to exude some moisture and juices, and we wouldnÂ’t want that!.

Turn up the heat to high, and when the fat just begins to smoke (ideally, just before it begins to smoke, but if you can figure out when that is, please tell me), put half of the shanks in the pot, being careful not to crowd them.

Brown on all sides, adjusting the heat so that the fat does not burn. This may take a while, but it is worth the effort, the browning adds great flavor to the meat and the sauce. Remove the shanks to a bowl and sear the rest. Remove the second batch to the same bowl (duh).

Decrease the heat to medium and add the prosciutto, carrots, celery, onions and garlic, and toss in a pinch of salt for good measure.

Scrape all of the delectable little browned bits from the bottom and sides of the pot as you sweat the vegetables (yes, I know it is called a mirepoix).

When the vegetables have softened and become a bit translucent (about ten minutes or so), increase the heat to high and add the white wine.

After a few minutes add the port, and when that mixture is bubbling, add about half of the stock. Wait until that returns to a gentle boil and return the lamb shanks to the pot, arranging them so that they all fit in a single layer.

They aren’t uniformly shaped so it is possible to get an amazing number of them into a small pot. I can fit 10 shanks into a 9 ½ quart oval French Oven. The liquid should be at least two-thirds of the way up the shanks. If you need more liquid just add some more stock.

Toss in the herbs (that you have tied into a neat little bundle with some butcherÂ’s twine) and make sure that they are submerged.

Cover the pot, stick it in the oven, and walk away for 2 ½-3 hours.

When you return you will discover a pot full of lamb shanks that are almost literally falling off the bone. Turn off the oven, gently remove the shanks from the pot and place in an oven-proof container. Cover them with foil and return to the oven.

Put the pot on the stove on medium-high heat, fish out the bundle of herbs, and reduce until the sauce has thickened slightly. At this point I usually use a hand blender and purée the sauce. It thickens amazingly, and looks great. But you can leave it chunky for a more rustic look. Just reduce it a bit more.

I think that some great, buttery mashed potatoes is about the best thing to serve with this dish. They soak up the sauce and taste great on their own, so the combination canÂ’t be beat.

Posted by: Open Blogger at 11:10 AM | Comments (214)
Post contains 1116 words, total size 6 kb.

1 Cuisinart makes an enameled dutch oven that works fantastic for about half the price of Le Crueset.  (Wait a bit on Rue La La, and you can get it for even less.  I got mine for about $90.)  It's not as pretty, but IDGAS about that.


Posted by: bigpinkfluffybunny at February 16, 2014 11:21 AM (h8UWI)

2 CBD, that sounds wonderful! Have you ever done that recipe with pork shanks?

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 11:21 AM (bCEmE)

3 I really like your cooking threads, CBD, That is all :p

Posted by: laceyunderalls at February 16, 2014 11:23 AM (jJjLe)

4 Does anyone here have ceramic knives. And what is your opinion on if they are worth the money?

Posted by: Dendritic at February 16, 2014 11:23 AM (8Z8Vp)

5 Wore me out just reading that recipe.

Posted by: teej at February 16, 2014 11:25 AM (J3IzX)

6 Yeah, luckily I got my Le Creuset dutch oven as a wedding present.
I also have a cast iron, enameled 9x13 "lasagna" pan that is also great for making sides like scalloped potatoes for big holiday dinners. The only downside it it weighs a ton when filled to the brim.

Posted by: Lizzy at February 16, 2014 11:25 AM (POpqt)

7 Yeah, I could have put at least one of my kids through college with what I've spent on kitchen items, what about it? Hey, a good, sharp knife is VERY important. Good cookware never has to be replaced and can be handed down. I wish I knew how to sharpen my knives properly. I use an accusharp, yeah, I know, on a $200 knife, hides my head in shame. I will admit to having these labels in my kitchen: Masimoto Wusthof Le Creuset All Clad Kitchen Aid Technivorm Breville Cuisanart I am equipped to make those shanks, if I had some.

Posted by: lindafell at February 16, 2014 11:27 AM (PGO8C)

8

Posted by: Dendritic at February 16, 2014 03:23 PM (8Z8Vp)


I've got a paring knife and a chef's knife. They're my favorite knives that I own.

Posted by: The Dude at February 16, 2014 11:28 AM (bStrg)

9 I have a small, ceramic kitchen knife that someone gave me at Christmas.  It works fine, but not so much better than my metal knives that I'd pay extra for it.

I have a Kroger-brand ceramic cast-iron dutch oven.  It isn't quite as good as La Creuset (lid doesn't fit quite as snug, handles are a bit smaller and therefor a little harder to handle) but for 50 bucks I'll take it.

I wish I had an immersion blender.

Posted by: andrew at February 16, 2014 11:28 AM (+qblF)

10 Anything I should have put in the corned beef & cabbage (and potatoes) I have going besides the little round thingys that come with the corned beef, salt and pepper? Thanks.

Posted by: teej at February 16, 2014 11:29 AM (GhSTE)

11 Enamelware can be found in most Antique Shops / Antique Malls. Real cheap. Look for Nacco. They made great stuff back in the day.

Posted by: garrett at February 16, 2014 11:29 AM (XUBfI)

12 If you like Le Crueset but not the price check out Home Goods. I bought several casserole dishes of theirs on the cheap last year. Haven't seen a discounted dutch oven there yet though. Still holding out on that find.

Posted by: laceyunderalls at February 16, 2014 11:29 AM (jJjLe)

13 I keep putting off getting a ceramic knife.  My buddy has a couple and she uses them regularly.  It did cut up boneless chicken breasts nicely.  Didn't get a chance to see if it would cut through rib meat on the bone, though.

Posted by: bigpinkfluffybunny at February 16, 2014 11:31 AM (h8UWI)

14 Santoku - That's the knife I can't live without. The Western Style.

Posted by: garrett at February 16, 2014 11:31 AM (XUBfI)

15 I have a full set of higher quality pots and pans we recieved for a wedding gift, but I always find myself pulling out the trusty lodge 12 inch cast iron skillet and  6 quart Dutch oven.  I think between those two, you can cover most meals that don't involve baking.

Posted by: Emperor Norton II at February 16, 2014 11:32 AM (MlqTY)

16 ...and my Cast Iron Skillet. Those are items 1 and 2 in the kitchen.

Posted by: garrett at February 16, 2014 11:32 AM (XUBfI)

17 10 Anything I should have put in the corned beef & cabbage (and potatoes) I have going besides the little round thingys that come with the corned beef, salt and pepper? Xx My Mom always put a couple bay leaves in too.

Posted by: Dendritic at February 16, 2014 11:33 AM (8Z8Vp)

18 Lacey, I saw several Staub Dutch ovens at HomeGoods around Christmas. Including a goose pot which is about 14-15 quarts and weighs in around 25 pounds for about $300 which was a steal since they usually run twice that.

Posted by: lindafell at February 16, 2014 11:34 AM (PGO8C)

19 I still use my set of Chicago cutlery that I got as a wedding present in the mid 70's.. They feel good in my hand.

Posted by: grammie winger at February 16, 2014 11:34 AM (oMKp3)

20 I'm trying to make hand pulled noodles....the dough isn't elastic enough and they are about to get trashed, arrgghhhh!!!

Posted by: lindafell at February 16, 2014 11:36 AM (PGO8C)

21 Silicone oven gloves are another thing I love.  If something sloshes on them, I just put them in the dishwasher to clean them off.  

Got burned one too many times when my old quilted ones got wet, and it pissed me off when they got stained by tomato sauce. 

Posted by: bigpinkfluffybunny at February 16, 2014 11:37 AM (h8UWI)

22 In my failed attempt to find Pie Weights, yesterday, I noticed that Target is closing out Giada's cookware and utensils. Good time to get a bunch of small tools tht you have always wanted.

Posted by: garrett at February 16, 2014 11:37 AM (XUBfI)

23 Who posted the brownie recipe several weeks back? I just wanted to say I hate you, that was the best damn brownie recipe ever, again, I hate you for that

Posted by: lindafell at February 16, 2014 11:38 AM (PGO8C)

24 Thanks Dendritic. Unfortunately I don't keep those around. Not much call for them in what I usually cook.

Posted by: teej at February 16, 2014 11:39 AM (J3IzX)

25 Lodge is another maker for enameled cast iron dutch ovens a la Le Creuset. A well-seasoned 10" or 12" diameter cast iron frying pan is essential. WTSHTF, you could use it on a campfire or in a fireplace.

Posted by: SicSemperTyrannus at February 16, 2014 11:41 AM (DYF5o)

26 Teej, If you have some extra idling spice in the cupboard, add in a teaspoon. I just did a CB beaker last week - I find they don't give ou enough spice in the little packet. Oh, and maybe Ross in some carrots?

Posted by: shredded chi at February 16, 2014 11:41 AM (StNzx)

27 Garrett get a pie weigh disk by Chicago Metallic instead. http://tinyurl.com/mon8shz

Posted by: lindafell at February 16, 2014 11:41 AM (PGO8C)

28 My whole set of knives with the "block" holder cost about $200 30 years ago.  I also bought one of those electric knife sharpeners with three different grit rotating wheels to keep them sharp.  And yes, the workhorse is the french chef knife.  The next one most used is the paring knife.  I have a very large pan for cooking some dishes but a Teflon flat skillet of medium size with a thick bottom is absolutely required. 


Right now that is what is getting the most use. That and a small teflon coated pot for making small batches of grits, oatmeal, and other such.  I have a medium size SS pot I use for making larger items.


And a 3 qt slow cooker which I used to make a lot of stuff with. But since my wife can no longer eat anything that goes through the throat I don't do a lot of cooking anymore. I despise leftovers past one serving.

Posted by: Vic[/i] at February 16, 2014 11:41 AM (T2V/1)

29 My very favorite kitchen tool of all time is my Swedish whisk. It is far superior to the more common bulb type French whisk. When my mother in law died, I appropriated hers so now I have two.

Posted by: grammie winger at February 16, 2014 11:42 AM (oMKp3)

30 A large, well seasoned cast iron skillet is a necessary item IMO. I also feel a food processor and a pressure cooker are handy tools. But the 2 most important tools are a range/oven that operates accurately and the cooks imagination and desire to experiment instead strictly following the recipe. Part of the fun of cooking is finding out what taste right to you.

Posted by: Angel with a sword at February 16, 2014 11:43 AM (hpgw1)

31 You can bake cornbread in your cast iron skillet, but recently I've taken to cooking it in my waffle iron. I got the idea from Mama AJ (IIRC), who posted a pic here of Thanksgiving stuffing that had been waffleized. Naturally, as it turns out, there are people on the internet who provide some guidance in waffle iron cookery. Cornbread takes two minutes to bake in a large waffle iron. I use my trusty oval le Creuset for braising, but for the last two years I've gone for pressure cooking in a big way. That's a way to braise or cook stews and stuff like that if you only have an hour or so. I think I'll do this CBD recipe exactly as written though. I've never cooked shanks, and this dish looks amazing.

Posted by: stace at February 16, 2014 11:43 AM (9PXzx)

32 most restaurant supply stores sell to the public as well for your pots and pans needs, and a better price too everyone should make friends with someone at a decent restaurant (non chain) that is in charge of ordering their wine & spirits, they often don't mind getting you a case of something through the business at a decent rate as well its how I do it

Posted by: Chelsea Danger at February 16, 2014 11:43 AM (mHol2)

33 That looks perfect. Thanks lindafell. One would think pie weights would be an easy thing to find.

Posted by: garrett at February 16, 2014 11:44 AM (XUBfI)

34 I guessing should've checked for Autocorrect... "pickling spice" and "brisket" And toss, obviously.

Posted by: shredded chi at February 16, 2014 11:45 AM (StNzx)

35 Idling spice. Hmm, maybe if I knew what that is. And I don't know who this Ross guy is. Are his carrots really good or something? I know, I know. I belong on the gun thread but...

Posted by: teej at February 16, 2014 11:45 AM (BfZ1r)

36 I'd like to share a how-to lesson on cooking without power, as I had to accomplish for four days last week. I was prepared for the feat. I have an assortment of bricks I keep inside of my fireplace. I also have a really wide grate that I also use on an outside brick fireplace. I stack the bricks in a staggered fashion to the necessary optimum height then lay the grate across. At that point I can boil water in a matter of minutes. So we had coffee and tea, soup, no problem. I had to use a 'good pan' to make omelets -- unfortunately fire and smoke tend to really blacken the hell out of some pots and pans. Sometime this summer I'll try to clean them with a good acid, but when you gotta eat, the esthetics of your pan takes a back seat. Cook times are extended -- nearly double, so plan accordingly. For lunch and dinner we checked the bottom of our freezer (protip: if you live in areas prone to power failure always keep your most expensive items at the bottom of the frig, they'll survive the longest) for items unlikely to last for many more days. So we had baked potatoes (wrap in alum. foil, but expect 2 hour cook time) and salmon, and boiled vegs. Hamburgers, chicken, and steak are easy over an open flame. Try to start with thawed items, an open flame is less forgiving on the frozen center of meat then a thermostatically controlled oven. Try to keep meals simple but protein rich. When you're trudging through a foot of snow and ice, carrying wood everywhere, you're burning a ton of calories, and a 'garden salad' ain't gonna cut it.

Posted by: SE Pa Moron [/i] at February 16, 2014 11:45 AM (CnA98)

37 I have had my Henckels knives for 20+ years and they will probably last that long again. Sharpen them with an electric Chef's Choice 3-wheel sharpener with no problems. Never could get a good edge with a hand-held steel. Nonstick pans - don't use them with extremely high heat. The nonstick will literally burn off.

Posted by: KenK at February 16, 2014 11:46 AM (dnOqB)

38 My Rosle garlic press is the best.

Posted by: Grampa Jimbo at February 16, 2014 11:46 AM (V70Uh)

39 When you're trudging through a foot of snow and ice, carrying wood everywhere, you're burning a ton of calories Tell me about it.

Posted by: Ron Jeremy at February 16, 2014 11:46 AM (XUBfI)

40 Garrett, it's much easier to use that a hundred loose ceramic balls or a six foot blazing hot metal chain

Posted by: lindafell at February 16, 2014 11:47 AM (PGO8C)

41 I thought about buying Le Crueset stuff a while back, but I decided to pay my mortgage instead. My favorite knife is my Santoku knife. It is designed perfectly for chopping and dicing. The slight curve of the blade make it roll nicely on the cutting board. Those are bamboo which is a fast surface and very tough. Finally, if my lamb had shanks, I would take it to the vet rather than cooking them. Just sayin'.

Posted by: Zombie John Gotti at February 16, 2014 11:47 AM (zT0DN)

42 lindafell, Wusthof makes an inexpensive but effective knife sharpener. http://tinyurl.com/q35wp98 Also, learn to use the honing steel that came with your knife set.

Posted by: SicSemperTyrannus at February 16, 2014 11:48 AM (DYF5o)

43 Oh, and get a magnetic strip that can be siliconed to your kitchen wall for your knives. Clears up a huge amount of counter space by eliminating that big knife block.

Posted by: KenK at February 16, 2014 11:48 AM (dnOqB)

44 Well, I find that on the expensive cast iron front (Le Creuset), of the pieces I own, the 3 1/2 qt brassiere and the 7 qt dutch oven see the most use.

On the uncoated (black) cast iron side, I agree with the other posters. 10 and 12" are essential.

Posted by: Additional Blond Agent at February 16, 2014 11:50 AM (FvyJS)

45 I drive my wife nuts because when I cook I use only a 1/2 cup, 1/3 cup, 1/2 tsp, 1/3 tsp, 1/2 tbs and 1/3 tbs (and I could probably consolidate the tbs and tsp further). She insists I can't get accurate measurements that way (say, when the recipe calls for 1/4 cup, and I fill the 1/2 cup halfway).

I tried to explain to her that it is impossible that all recipes just happen to fall on perfect increments of cups, and that they're already approximations. She won't buy it. So when she cooks, half the goddamn measuring cups and spoons in the house end up in the sink.

Posted by: Taro Tsujimoto at February 16, 2014 11:51 AM (celt+)

46 A large, well seasoned cast iron skillet is a necessary item IMO.

Und iff yuoo'fe-a gut a ceremeec stufe-a tup, pueentless. *shekes feest et sky* Noo a cleefer, yuoo veell need a cleefer fur zee Sqoourrel Stoo.

http://www.youtube.com/watch?v=VCxpQ5sjo8s

Börk! Börk! Börk!

Posted by: HR at February 16, 2014 11:51 AM (hO8IJ)

47 re: cooking without power. Everyone should own a Coleman 442 (or Peak 442) Camping Stove. Even if you don't camp or backpack. It's a good thing to have around. Single Burner that is cheap and easy to use, plus it burns just about anything.

Posted by: garrett at February 16, 2014 11:53 AM (XUBfI)

48 Here's my queso dip recipe, which is simple to make and has always been a big hit every time I've made it...

1 2-lb. block of Velveeta
1 1/2-gallon bottle of Pace Chunky salsa (your call on Hot, Medium or Mild)
2 lbs. ground beef
2 packs of taco seasoning

Cut the Velveeta into small pieces and put them in a 1-gallon pot.

Prepare the ground beef and taco seasoning according to the directions on the seasoning packets. Since you're making a double batch, remember to double the water.

Dump the still-hot meat into the pot with the Velveeta and begin mixing. at this point, you're just looking to begin the melting process and keep it slow to prevent curdling.

Once thoroughly mixed, put the pot on the stove at medium heat and pour in the salsa. Begin stirring. Once it's mostly blended, turn the heat up to about 8/10. Heat the mixture to the boiling point, stirring constantly.

Remove from heat and allow it to cool for a while. It's best served warm, so once it's cooled I like to transfer it to a Crock-Pot.

Makes about 1 gallon. Serve with your favorite tortilla chips. I also like to use it for smothered burritos, or to spoon it out on hot dogs.

Posted by: Prothonotary Warbler at February 16, 2014 11:54 AM (/96QU)

49 I bought pie weights, used them once, washed them, left them out for two days to make sure they were completely dry, put them in a plastic baggie, made a pie crust, emptied the baggie of pie weights into the pie crust and screamed in horror because they were all moldy. Luckily, the pie crust recipe was for a double crust and I only needed a single one so I had a spare. Nice things, can't have.

Posted by: Mama AJ at February 16, 2014 11:55 AM (SUKHu)

50 I use All-Clad Copper Core pots, pans and even my roaster... The control you have with them is amazing - and they are easy to clean.

Posted by: artisanal 'ette at February 16, 2014 11:57 AM (IXrOn)

51 Another thing that is indispensable is a catalog or link to a good source of spices.


This is the best

http://www.penzeys.com/


If you have been using the stuff you buy at the supermarket you are missing out.

Posted by: Vic[/i] at February 16, 2014 11:58 AM (T2V/1)

52 I use All-Clad Copper Core pots, pans and even my roaster... The control you have with them is amazing - and they are easy to clean. Posted by: artisanal 'ette at February 16, 2014 03:57 PM (IXrOn) It's also important that I can go from stovetop to oven, and these do the trick.

Posted by: artisanal 'ette at February 16, 2014 11:58 AM (IXrOn)

53 The next item I am going to buy is a 12 to 14 inch SS pizza pan with holes in it.

Posted by: Vic[/i] at February 16, 2014 12:01 PM (T2V/1)

54 The Bird's-Beak paring knife is indispensable in my kitchen, too.

Posted by: artisanal 'ette at February 16, 2014 12:02 PM (IXrOn)

55 I purchased a semi-automatic Assault Mandolin for home made Au Gratin potatoes. No background check.

Posted by: The Poster Formerly Known as Mr. Barky at February 16, 2014 12:02 PM (b/Ik9)

56 I purchased a semi-automatic Assault Mandolin for home made Au Gratin potatoes. No background check.

--------------

Duly noted.  That's a droning.

Posted by: NSA at February 16, 2014 12:04 PM (o9Rp5)

57 Posted by: Tami at February 16, 2014 03:21 PM (bCEmE)

No I haven't, and I am irritated with myself for that fundamental failing.

It's tough to find pork shanks around here...I have no idea why.

My guess is that it will work fantastically.


Posted by: CharlieBrown'sDildo at February 16, 2014 12:04 PM (QFxY5)

58 I loooooove Home Goods. I've gotten some great deals on kitchenware there. TJ Maxx and Marshalls will do in a pinch if there is no Home Goods near you. The closest HG near me now is over 1 hour away. Use to have one 2 miles away in CT. Check their clearance aisles also.

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 12:05 PM (bCEmE)

59 I recently bought the 19 piece German Henckels TWIN Signature set - about $329. VERY sharp knives and much nicer than the old $30 department store set I had before.

Posted by: Buck Farack, Gentleman Adventurer at February 16, 2014 12:08 PM (Nk6GS)

60 I purchased a semi-automatic Assault Mandolin for home made Au Gratin potatoes. No background check.xx Was it the one with the 30 cal magazine clip with that thing that goes up?

Posted by: Dendritic at February 16, 2014 12:08 PM (8Z8Vp)

61 If you have been using the stuff you buy at the supermarket you are missing out. Posted by: Vic at February 16, 2014 03:58 PM (T2V/1) I got turned onto Penzeys only recently, because there's a store near my son's place in austin. We don't have one near me. The downside is that I've had to get rid of things to make way for all the new spices and seasoning mixes. === Another newish gadget I use constantly is a portable induction cooktop, even though it uses scarce countertop real estate. I hardly use my nice gas range because the the induction process puts out less heat to the side where the cook, who is probably on the verge of a Texas-enhanced hot flash, can feel it.

Posted by: stace at February 16, 2014 12:09 PM (9PXzx)

62 I wish I had an immersion blender.

Posted by: andrew at February 16, 2014 03:28 PM (+qblF)

That's in the second tier of essential tools....a great thing, and fun too!

Posted by: CharlieBrown'sDildo at February 16, 2014 12:09 PM (QFxY5)

63 Question for the Horde: What do the bakers think of the bread cloche (bell; dome)? Better then steaming/misting, etc to crisp the bread? I always use a stone for my pizza crust or other rolls, etc, but haven't tried a cloche, yet.

Posted by: artisanal 'ette at February 16, 2014 12:09 PM (IXrOn)

64 No I haven't, and I am irritated with myself for that fundamental failing. It's tough to find pork shanks around here...I have no idea why. My guess is that it will work fantastically. Posted by: CharlieBrown'sDildo at February 16, 2014 04:04 PM (QFxY5) Yeah, they are very hard to find. I wanted to make pork Osso buco after having it at a restaurant (have to use pork, husband can't eat beef)....and I've yet to be able to find pork shanks.

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 12:09 PM (bCEmE)

65 Posted by: artisanal 'ette at February 16, 2014 04:02 PM (IXrOn)

Please to explain?

Posted by: CharlieBrown'sDildo at February 16, 2014 12:10 PM (QFxY5)

66 Posted by: garrett at February 16, 2014 03:53 PM (XUBfI)

And cooking in the fireplace is not impossible.

It makes a bit of a mess, but it's fun, and the steaks taste great!

Posted by: CharlieBrown'sDildo at February 16, 2014 12:12 PM (QFxY5)

67 1 Cuisinart makes an enameled dutch oven that works fantastic for about half the price of Le Crueset. (Wait a bit on Rue La La, and you can get it for even less. I got mine for about $90.) It's not as pretty, but IDGAS about that.


Posted by: bigpinkfluffybunny at February 16, 2014 03:21 PM (h8UWI)


Son has one by Cuisinart and it compares to my Le Cruset in every way but price. I am considering buying one myself. 


I would like a bigger Dutch oven than the one I have (almost 20 yrs old: I got a set for less than $200 a long time ago: the sauce pans have lids that are small skillets, plus the big fryer and Dutch oven). I have also picked up a few from TJ Maxx at half the cost. I love them and they last forever and, I think, have a lifetime guarantee.


I have a fear of mandolines but want one. I have only had a few Julia Child accidents, a couple rather spectacular. I burned the end of nose making a roux for seafood gumbo over twenty yrs ago, witnessed by little sons coloring at breakfast bar. They got to see their Mom stick her petite nose into a glass of water while calling husband to come home (he thought I had inhaled roux and expected far worse). The doc questioned if I had been free basing, which was just grand! After a week of Silvadene all was good with dime-size second degree burn, thankfully, supermodel and all. I did get kidded and wanted to wear a card saying:burned making roux and then define roux on card as I had to do this a zillion times. ugh. Hint: if you think you have possibly burned roux, do not stick 400 degree spoon near nose to sniff.


Also, in middle of a Christmas family dinner I decided, brilliantly, that the potatoes were not getting done in pan quick enough for something I was making. I stabbed them with a knife, attempted to cut in water to make smaller with knife, and promptly cut finger badly, resulting in ED visit later (did not need a stitch, only a brain). I think I yanked hand out before blood letting, otherwise folks got a little of myself in that dish. I think it took a moment to start bleeding, and when it did it was tres bon.





Posted by: ChristyBlinky, Duchess of Something at February 16, 2014 12:13 PM (baL2B)

68 >>A big, heavy-bottomed pot is damned useful I think you missed a golden opportunity here, my friend.

Posted by: Zombie Freddie Mercury at February 16, 2014 12:14 PM (zDsvJ)

69 The next item I am going to buy is a 12 to 14 inch SS pizza pan with holes in it. I make a lot of pizza when the daughter and her crew show up. I just toss the dough on parchment paper then directly on the the oven rack. That way I can cook two to four 12" pizza at a time, with very good results -- nice browning of crust. You have to keep the oven temp under the flame rate of the parchment (around 425-450 degrees) but I'm okay with that because I'm not a big believer that a hotter oven produces better pizza. It takes less time, sure -- but I'm not a commercial enterprise trying to push 300 pizza per hour. A good, very skinny pizza pick is a 'must have' item in my survival kit. To my taste buds, I'm not convinced that a pizza stone or pan makes an iota of difference.

Posted by: SE Pa Moron [/i] at February 16, 2014 12:14 PM (CnA98)

70 And cooking in the fireplace is not impossible. Yep, but you can't take the fireplace with you.

Posted by: garrett at February 16, 2014 12:14 PM (XUBfI)

71 Please to explain? Posted by: CharlieBrown'sDildo at February 16, 2014 04:10 PM (QFxY5) I peel my mushrooms with it. Cut off strawberry tops. Dig out bruises, potato eyes, or what-have-you with the tip and/or curve... etc. This is the knife I use second only to my chef knives, for small food items.

Posted by: artisanal 'ette at February 16, 2014 12:14 PM (IXrOn)

72 For lamb, I would recommend soaking it in a raspberry lambic with lots of rosemary overnight. On a side note, the best lamp I've ever had was in the U.K. They can cook there if you find the right place.

Posted by: The Culinary Hat at February 16, 2014 12:16 PM (AymDN)

73 Posted by: ChristyBlinky, Duchess of Something at February 16, 2014 04:13 PM (baL2B)

This will be the subject of an upcoming food thread.

Burning the end of your nose is classic!

Posted by: CharlieBrown'sDildo at February 16, 2014 12:16 PM (QFxY5)

74 Posted by: artisanal 'ette at February 16, 2014 04:14 PM (IXrOn)

Yeah....you thought I was kidding. I use my chefs knife for strawberries if it's already on the counter. And potato eyes (I'm blind!).

I also cut myself frequently.

Posted by: CharlieBrown'sDildo at February 16, 2014 12:18 PM (QFxY5)

75 For my cast iron, and my pots and pans I use stovetop to oven, I sometimes (too often) forget that they were in the oven when I return them to the stove top to finish off the recipe. And, I've grabbed the handle a few times... To save myself from further burning - I use the handle mitts/sleeves/grips. Bought a few different ones from amazon, and found I use the actual "mitt" ones over the silicon. It did a better job for hotter items. I just slip them on when I take the pan or pot out of the oven, so that when I return to them in between tasks, I never have to grab a pot holder/towel. They are cheap, and useful. Great for cast iron from grill as well.

Posted by: artisanal 'ette at February 16, 2014 12:18 PM (IXrOn)

76 "Well, I find that on the expensive cast iron front (Le Creuset), of the pieces I own, the 3 1/2 qt brassiere and the 7 qt dutch oven see the most use." I've always found it difficult to unhook a cast iron brassiere....

Posted by: JPS at February 16, 2014 12:18 PM (m4vcY)

77 I just got a new Le Creuset braiser/Dutch oven. My main one hold about 7 quarts, I think, so it's a little too big for long braises of two-person meals. This new one is oval and hold about 5 quarts. Really nice thing is we have an outlet near us and they carry some factory-firsts, if it's an off color or a special version. (This one has special handles.) One of my saddest days was when an Emile Henry clay braiser that Mr Y-not had gotten for me as a special gift (using some credit card points he'd saved up) cracked in two. I think I had been careless and allowed it to sit in the sink or something so it may have been too wet for the oven. I haven't replaced it. Those things are really expensive.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:18 PM (zDsvJ)

78 Takes some practice but baking cakes and breads in a Dutch oven when there is no power can be fun. My sister hated going to our primitive cabin when she was a teenager. But she perfected cooking stuff in a Dutch oven using the fire coals.

Posted by: Dendritic at February 16, 2014 12:19 PM (8Z8Vp)

79 4 Does anyone here have ceramic knives. And what is your opinion on if they are worth the money? -- I finally got one to try it out. It's a shortish chef's knife (my normal go-to knife is a Henckel 7" utility knife). I'm not so used to the shape, but I'm getting there. It is very good for soft things like over-ripe tomatoes. I don't know if it's the shape of the blade or the nature of the material, but I do notice that the things you've cut tend to stick to the blade afterwords, which is slightly annoying.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:21 PM (zDsvJ)

80 63 I got turned onto Penzeys only recently, because there's a store near my son's place in austin. We don't have one near me.

Posted by: stace at February 16, 2014 04:09 PM (9PXzx)


The closest one to me is in Raleigh, NC which is a 3 hour drive.  That's why I said you needed a link or a catalog.



That also has the added benefit of assuring you are getting fresh stuff.



Posted by: Vic[/i] at February 16, 2014 12:21 PM (T2V/1)

81
This will be the subject of an upcoming food thread.

Burning the end of your nose is classic!

Posted by: CharlieBrown'sDildo at February 16, 2014 04:16 PM (QFxY5)


Ah, yes, very unique. Co-workers in newborn ICU kept saying I had Desitin on end of nose just to piss me off, bro (and I am quite sure they called me in, as it was my weekend off, just to see this spectacle). Imagine that for one week (blob of white burn cream on tip of nose). No scar, however, so worth the torture of others. You'd think the healthcare workers would be sympathetic, but no. Nor was anyone I knew. I was c'est la vie! I had no excuse like wine or Super Bowl fun to blame, just simple oopsie! Burned nose! What to do? Cold water not ice! The boys learned their lesson Bernstein Bear style. Roux burns, baby.

Posted by: ChristyBlinky, Duchess of Something at February 16, 2014 12:21 PM (baL2B)

82 Posted by: Dendritic at February 16, 2014 04:19 PM (8Z8Vp)

There's a no-knead bread recipe from, I think, Sullivan Street Bakery in NYC that uses a dutch oven.

I have made it a few times and it's great, and fairly easy too.

Posted by: CharlieBrown'sDildo at February 16, 2014 12:21 PM (QFxY5)

83 SO here's a funny thing. Cast Iron and my glass cooktop do not get along well at all. I put a nice little scratch in it working with the cast iron one day. I still have not figured out how to use my precious lodge cookware on this blasted electric stove. (It was not my choice it came with the house. Meanwhile CBD, I've been getting a ton of use out of my rice cooker, everything from rice, to lentil soup, to steaming those chicken wings (and anything else that cooks on "Steam." Just a thought for a future thread.

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:22 PM (GaqMa)

84 71  A good, very skinny pizza pick is a 'must have' item in my survival kit. To my taste buds, I'm not convinced that a pizza stone or pan makes an iota of difference.

Posted by: SE Pa Moron at February 16, 2014 04:14 PM (CnA9


I had heard that the stones were hard to clean.  I would be scared to use parchment paper.

Posted by: Vic[/i] at February 16, 2014 12:23 PM (T2V/1)

85 If anyone wants the no-knead bread recipe just shoot me an e-mail at:

nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at February 16, 2014 12:24 PM (QFxY5)

86 80 Takes some practice but baking cakes and breads in a Dutch oven when there is no power can be fun. --- I need to learn to do this. Dutch Oven cooking is a Big Effin' Deal around here (Utah). Lots of competitions and whatnot. In fact, the Dutch Oven is our State Cookware. I. Kid. You. Not. :-)

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:24 PM (zDsvJ)

87 Posted by: Vic at February 16, 2014 04:23 PM (T2V/1)

I use a wide putty knife and then scrub with a sponge. They stain, but they get so hot that I can't imagine that there is any possibility of contamination.

Posted by: CharlieBrown'sDildo at February 16, 2014 12:25 PM (QFxY5)

88 For the budget minded enameled cast iron shopper... take a look at tramontina's line. a fraction of the cost of Le Creuset.

Posted by: phil at February 16, 2014 12:25 PM (QzdcC)

89 Yeah, they are very hard to find. I wanted to make pork Osso buco after having it at a restaurant (have to use pork, husband can't eat beef)....and I've yet to be able to find pork shanks. Posted by: Tami at February 16, 2014 04:09 PM (bCEmE) Really? I swear I've seen them before. I assumed it was just living in the "land of misfit pork" as it were. When the aunt and uncle moved to CA, they went to hold foods and asked for the pork but to be sliced into steaks and actually had to fight with the guy to do it . (FWIW, several of the local grocers around here will get you whatever you need meat and seafood wise if you ask and are willing to pay.)

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:25 PM (GaqMa)

90 Food but no guns? Been out all day. So no gun thread this week?

Posted by: Nip Sip at February 16, 2014 12:25 PM (0FSuD)

91 Cast Iron and my glass cooktop do not get along well at all. I put a nice little scratch in it working with the cast iron one day. I still have not figured out how to use my precious lodge cookware on this blasted electric stove. (It was not my choice it came with the house. -- Ugh, I have one of those too. I hate the damned thing. A cooktop for people who don't cook. "But it's easy to clean!" I'd rather have a dirty cooktop. We had someone take a peek and it looks like it would not be too big a deal to put in a gas line and gas range top someday. Definitely want to do that if I could.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:26 PM (zDsvJ)

92 89  I use a wide putty knife and then scrub with a sponge. They stain, but they get so hot that I can't imagine that there is any possibility of contamination.

Posted by: CharlieBrown'sDildo at February 16, 2014 04:25 PM (QFxY5)


You have a putty knife wide enough to cook pizza on??  I have never seen one more than 4" wide.

Posted by: Vic[/i] at February 16, 2014 12:26 PM (T2V/1)

93 I'm always looking for free or cheap kindle cookbooks on Amazon. There are a lot of Dutch Oven Cookbooks there. This is the Kindle editions link: http://tinyurl.com/q2vv8aw

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 12:27 PM (bCEmE)

94 artisanal 'ette, I thought about getting a cloche but wound up getting a lodge double Dutch oven that has a lid that doubles as a skillet instead. I use it as a cloche, it was way less expensive and can be use for more than just one thing. http://tinyurl.com/l6p7pj5

Posted by: lindafell at February 16, 2014 12:27 PM (PGO8C)

95 Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 04:22 PM (GaqMa)

I think that rice cookers are ridiculous!

Where's the challenge?

I run a non-trivial chance of making sticky, gloppy rice using conventional means, but damn it...it's authentic!

Posted by: CharlieBrown'sDildo at February 16, 2014 12:27 PM (QFxY5)

96 A good place to find unusual cuts of meat is (or can be) Walmart or any place that caters to Latinos. I can get tongue, beef cheeks, and other hard to find cuts there. I can also find pork belly at one of our Asian markets. Maybe you can find the shanks there.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:27 PM (zDsvJ)

97 This is the best http://www.penzeys.com/ If you have been using the stuff you buy at the supermarket you are missing out. Posted by: Vic at February 16, 2014 03:58 PM (T2V/1) Yes, good place. The only one I have physically been in, is in Arizona. They give a way some nice gifts, too, if you are on their mailing list, pop in the store. This is another great spice shop for some specialty spices if you are in the Tucson area, it's about an hour out. Really fun, small shop. http://www.santacruzchili.com/

Posted by: artisanal 'ette at February 16, 2014 12:27 PM (IXrOn)

98 You have a putty knife wide enough to cook pizza on?? I have never seen one more than 4" wide. Posted by: Vic at February 16, 2014 04:26 PM (T2V/1) I think he means he's scrapes with it.

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 12:28 PM (bCEmE)

99 Nip, I think some weekend threads may be moved to Monday b/c it's a holiday.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:28 PM (zDsvJ)

100 Posted by: Vic at February 16, 2014 04:26 PM (T2V/1)

I don't know if you are joking, but if so...very good!

I use a wide putty knife to scrape my pizza stone after it cools. Then I scrub it with a sponge to finish the cleaning.

In reality, I doubt that it needs more than a scraping, but....

Posted by: CharlieBrown'sDildo at February 16, 2014 12:29 PM (QFxY5)

101 We had someone take a peek and it looks like it would not be too big a deal to put in a gas line and gas range top someday. Definitely want to do that if I could. Posted by: Y-not (@MoxieMom) at February 16, 2014 04:26 PM (zDsvJ) I actually just had the gas line to the kitchen removed. I almost didn't but it was being held up by a can of pastewax and not hooked to anything anymore. And the oven was new so it won't be going anywhere anytime soon. So in the interest of safety we had the gas company take the black iron line to the kitchen out. No it's a fairly short run from where the line was to where it would go again, and the branch is still there at the water heater. So it could be put back in fairly easily I suppose.

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:29 PM (GaqMa)

102 Something else I'm noticing is new ovens that have some sort of steam infusion or such. You can achieve the same effect by placing a cookie sheet with ice cubes on it in the bottom of a conventional oven. A nice gradual release of water vapor into an oven is a very good thing, especially when making bread. Since I've saved you all thousands of dollars, please accept e-mails from my very religious associate Mohamed Mohamed Mohamed when he contacts you with other methods to get rich.

Posted by: SE Pa Moron [/i] at February 16, 2014 12:30 PM (CnA98)

103 100I think he means he's scrapes with it.

Posted by: Tami at February 16, 2014 04:28 PM (bCEmE)


LOL, slow day

Posted by: Vic[/i] at February 16, 2014 12:30 PM (T2V/1)

104 My MIL always sautéed rice in a bit of butter before adding the water. I always do this now, except with jasmine rice.

Posted by: Justamom at February 16, 2014 12:31 PM (Sptt8)

105 Posted by: CharlieBrown'sDildo at February 16, 2014 04:27 PM (QFxY5) Oh, pish-posh. Do you know how much rice the wife and I eat? About 6lb/month or more. (I lost count.) The rice maker means I can do other things while the rice cooks. AND I've never had to scrape burnt rice off the bottom of a pot (as all my friends do frequently. Plus there's hardly any measuring anymore, just measure the rice and fill to the line. But perhaps the best part is I can set it before I leave and have rice for dinner when I come home .

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:31 PM (GaqMa)

106 85 They sell propane countertop single burners. Or you can use the side burner on a gas grill to still get to use your cast iron ann save your glass cooktop

Posted by: Dendritic at February 16, 2014 12:31 PM (8Z8Vp)

107 Does anyone have cheese recommendations to pair with Mourvedre (a type of full-bodied rustic red; other name is Monastrell)? We're headed off to our only decent Italian market in a few minutes. It'd be nice to have recommendations.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:32 PM (zDsvJ)

108 108 85 They sell propane countertop single burners. Or you can use the side burner on a gas grill to still get to use your cast iron ann save your glass cooktop Posted by: Dendritic at February 16, 2014 04:31 PM (8Z8Vp) What is this "gas grill" of which you speak .

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:32 PM (GaqMa)

109 My wife cooks rice perfectly every time and screw it up every time.  So any meal I make that calls for rice I have her come in and do it.

Posted by: Vic[/i] at February 16, 2014 12:32 PM (T2V/1)

110 108 85 They sell propane countertop single burners. -- Yeah, but what I really want is a 5 or 6 burner gas cooktop. I do a lot of range top cooking.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:33 PM (zDsvJ)

111 Posted by: Y-not (@MoxieMom) at February 16, 2014 04:32 PM (zDsvJ) How similar to Spanish Rioja region wines? If very: Manchego.

Posted by: tsrblke, PhD(c) (No Really!) at February 16, 2014 12:34 PM (GaqMa)

112 The rice stuck to the bottom of the pot is the best! Especially when you let it dry out awhile. Not that I do this very often...

Posted by: Justamom at February 16, 2014 12:35 PM (Sptt8)

113 Damn, I gotta go. But if anyone has recommendations on cheese pairings, post them and I'll check with my phone. Happy cooking! And, thanks for the food threads, CBD!

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:35 PM (zDsvJ)

114 How similar to Spanish Rioja region wines? If very: Manchego. -- Yeah, I think that would be good.

Posted by: Y-not (@MoxieMom) at February 16, 2014 12:35 PM (zDsvJ)

115 I clean my pizza stone by scraping it off. It's stained but that's called character. I use parchment on it all the time. In fact I buy parchment by the double roll pack at Costco. I use it to bake on so I don't have to wash my baking sheets. I use it to put my bread and pizza on the stone so I don't have to worry about sticking to the peel, after about two minutes I just slip it out from underneath and it comes right off and the bottom keeps cooking like it was never there. I stretch my pizza dough out on it, put my toppings on, slip my peel underneath, and slid the whole thing on the stone.

Posted by: lindafell at February 16, 2014 12:36 PM (PGO8C)

116 I had heard that the stones were hard to clean. I would be scared to use parchment paper. What is your concern? Even if it were to catch fire, keep the door shut and it would burn to a crisp in about a minute. I've never had that happen, I just watch the oven temp and keep the temp under the flame temp. It makes it *so* easy to prep a pizza, slide it to the side, make another pizza ready, slide it away, etc. Sometimes I have six or seven pizza prepped before they go in the oven. In and out of the oven with a pizza? Grab the parchment, lift, slide the pizza pick under, and stab and grab.

Posted by: SE Pa Moron [/i] at February 16, 2014 12:36 PM (CnA98)

117 I was sure you were being a smart-aleck with the putty knife comment, Vic, because of course the handle would melt in the oven.

Posted by: Retread at February 16, 2014 12:36 PM (cHwk5)

118 I have been known to throw a frozen pizza in the over after an afternoon of brown on the rocking porch.  That is why I think I will not get used to doing parchment paper.

Posted by: Vic[/i] at February 16, 2014 12:37 PM (T2V/1)

119 One of my favorite things about our gas range is the continuous grate top. It's so easy to slide heavy pots around. Hey, T-Not, I bet the market lets you try some nummy cheeses. Jealous.

Posted by: Justamom at February 16, 2014 12:38 PM (Sptt8)

120 I would think maybe a nice Gouda.

Posted by: grammie winger at February 16, 2014 12:39 PM (oMKp3)

121 That also has the added benefit of assuring you are getting fresh stuff. Posted by: Vic at February 16, 2014 04:21 PM (T2V/1) Yeah, I usually order it now, but I first discovered it by checking out the store, which I got curious about while driving by. That's a good point about the freshness. it's probably better to just order it anyway, plus then my son won't have to wait on me while I snort the samples.

Posted by: stace at February 16, 2014 12:39 PM (9PXzx)

122 Excellent, we didn't make any definite menu plans for Sunday BBQ and as a result, I got pork ribs, the people next door brought beef ribs.  Rib fest tonight, and this evening's entertainment is the 1964 Ronald Reagan movie "The Killers".

Posted by: SpongeBobSaget at February 16, 2014 12:40 PM (kxSZr)

123 Ok, so the hand starched noodles are out but I can make pan fried dumplings with the dough instead

Posted by: lindafell at February 16, 2014 12:42 PM (PGO8C)

124 Thanks for the video CBD, I've been looking all over for that one Ackroyd did a hilarious Julia Child. SNL was actually funny back then

Posted by: kbdabear at February 16, 2014 12:42 PM (aTXUx)

125 I had heard that the stones were hard to clean. Scrape, brush (wire), sweep, and then mop with a moist-wet cotton towel. All while at cooking temp.

Posted by: garrett at February 16, 2014 12:42 PM (Seaad)

126 Yeah, but what I really want is a 5 or 6 burner gas cooktop. I do a lot of range top cooking.xx I have a 5 burner propane (same for NG) stove. So all I need when the power goes out is matches to use the stovetop. Or a small UPS (see bestbuy) to use the oven.

Posted by: Dendritic at February 16, 2014 12:44 PM (8Z8Vp)

127 79 I just got a new Le Creuset braiser/Dutch oven. My main one hold about 7 quarts, I think, so it's a little too big for long braises of two-person meals. This new one is oval and hold about 5 quarts. Really nice thing is we have an outlet near us and they carry some factory-firsts, if it's an off color or a special version. (This one has special handles.) Ooh, over at the outlet stores behind Cabelas? I keep meaning to check out those stores and see if there's anything cool there. But I get sidetracked by Cabelas.

Posted by: J. Random Dude at February 16, 2014 12:45 PM (8OfdL)

128 My two favorite knives are the knife my grandfather made from a sawmill blade and a roach belly knife that alleged came from a chuck wagon on a South Texas ranch. I suspect it is much older than thought because the style is of French butcher knives used in the fur trade. Who knows. Both keep an edge like no other knives I've ever handled. The trick is to never let your knife get dull at all and swipe it on the steel before you use it each time. Regards ceramic knives: my small Boker folder got dull and I found nothing that would sharpen it.

Posted by: Mr. Dave at February 16, 2014 12:45 PM (ZZX2X)

129 http://tinyurl.com/l6p7pj5 Posted by: lindafell at February 16, 2014 04:27 PM (PGO8C) Interesting, thanks. That would be cast iron over the clay or ceramic. I was wondering if it could make a difference in the crust. The one you link can also flip/separate so you can use the two pieces separately. Nice. I think I will buy a clay one, and test both options, then let you know, here on the food thread down the road. The one for the long thin baguette style, at the very least, would be nice, anyway. You're going to make me spend more money! Amazon is addictive.

Posted by: artisanal 'ette at February 16, 2014 12:46 PM (IXrOn)

130 Yes, we have the horrible glass top stove as well. Of course, ours goes a step further into idiocy and has one huuuuuuge burner for "quick boiling water!" that takes up way more than its alloted 1/4 of the surface area. Then there's the "so tiny it's absolutely worthless" option at a diagonal from it and two "normal sized, but impossible to use if you used either of the aforementioned burners" option. HATE IT SO MUCH. However, it came with the house as well so drat.

Posted by: Lauren at February 16, 2014 12:47 PM (hFL/3)

131 I need to learn to do this. Dutch Oven cooking is a Big Effin' Deal around here (Utah). Lots of competitions and whatnot. In fact, the Dutch Oven is our State Cookware. I. Kid. You. Not. :-) Posted by: Y-not (@MoxieMom) at February 16, 2014 04:24 PM (zDsvJ) It's fairly big here too. Right now the rodeo is going, and there are chuck wagon cooks cooking out back, sometimes giving free samples. I haven't done it myself, but if you're going to use them to bake in a campfire, you have to get the ones with the rimmed lids that will hold the hot coals on top. They usually have little legs on the bottom too. I knew an old cowboy who loved to cook delicious camp bread that way.

Posted by: stace at February 16, 2014 12:51 PM (9PXzx)

132 You're going to make me spend more money! Amazon is addictive. Posted by: artisanal 'ette at February 16, 2014 04:46 PM (IXrOn) =========== Ya, that's what makes the food thread, the book thread and the gun thread etc. dangerous. I've resolved not to buy one single thing during 2014 outside of necessities like food and medicine. No clothing, no household goods, no nothing. So far so good but it's hard, especially on these types of threads.

Posted by: grammie winger at February 16, 2014 12:51 PM (oMKp3)

133 Ya, that's what makes the food thread, the book thread and the gun thread etc. dangerous. I've resolved not to buy one single thing during 2014 outside of necessities like food and medicine. No clothing, no household goods, no nothing. So far so good but it's hard, especially on these types of threads. Posted by: grammie winger at February 16, 2014 04:51 PM (oMKp3) So true! My birthday is coming up, so I told my hubby to give me an e-gift certificate from amazon. haha

Posted by: artisanal 'ette at February 16, 2014 12:55 PM (IXrOn)

134 A cooktop for people who don't cook. "But it's easy to clean!"

Eesy tu cleun? Iff yuoo're-a Zee Ruck, meybe-a. Tekes me-a un huoor ooff scroobbeeng tu get ell zee bleck stooffff ooffff unyteeme-a sumetheeng bueels oofer. Bork Bork Bork! Meybe-a iff my ruummete-a vuoold ifer cleun hees foockeeng tea kettle-a insteed ooff dreggeeng it thruoogh hees speells zeen toorneeng zee heet oon... Bork Bork Bork!

Posted by: HR at February 16, 2014 12:56 PM (hO8IJ)

135 >>I run a non-trivial chance of making sticky, gloppy rice using conventional means, but damn it...it's authentic!

Heh. My brother is a trained chef but he has a rice cooker and a bread maker.
His new favorite cooking tool is one of those 'big green egg' outdoor cookers.

Posted by: Lizzy at February 16, 2014 01:02 PM (POpqt)

136
Because the heat is distributed evenly in a well made pot, so there are no cool spots and hot spots to screw up the meal that will finally convince the hottie from the gym that you are not quite as psychotic as you sounded when you invited her to dinner.











Luckily, pancakes aren't as sensitive to cool/hot spots on the pan.

Posted by: IllTemperedCur at February 16, 2014 01:06 PM (TIIx5)

137 I have used ceramic knives and do not care for them- they will break if you drop them as well. As noted above, restaurant supply stores sell to everyone (even if they say they do not) prices and quality are Much higher than the items that you find at Sears/whatever. Moreover, the items that you find are made for a restaurant professional, not to look pretty. I believe most readers would be better served by a $30 commercial chef's knife vice a $250 Wustof. A good source for cast iron cookware are big antique malls- there are always an obscene amount of them at give away prices among the junk.

Posted by: Zhytamyr at February 16, 2014 01:11 PM (91nzM)

138 I've cooked with gas, with those funky electric coils, outdoor over an open flame, indoor over an open flame, with a smooth-top, even a microwave is sometimes appropriate, and every combination a person could think of. I've never understood the 'gas is best' mantra. I have burned into my memory the *exact* position on my smooth top dial that will cook eggs without burning. I also have burned into my memory the *exact* flame position on a gas range that will cook eggs without burning. The proper preparation of food is fun because it requires so many senses. Smell (food isn't done until it's putting out some huge good smell), visual, touch-- for example, I know when a burger is done by pressing against it and observing the color of the fluid -- and of course the occasional 'quality control' taste, tell me everything.

Posted by: SE Pa Moron [/i] at February 16, 2014 01:22 PM (CnA98)

139 A good source for cast iron cookware are big antique malls- there are always an obscene amount of them at give away prices among the junk.xx I found my full cast iron set for $10 at Goodwill 20+ years ago. Already seasoned and work great to this day. I have seen full set for cheap at Estate sale too.

Posted by: Dendritic at February 16, 2014 01:27 PM (8Z8Vp)

140 I am going to try this recipe, thanks CBD!

Posted by: BuckIV at February 16, 2014 01:27 PM (CLfqv)

141 Currently cooking some pasta sauce with Cougar, and steaks on the grill.

Posted by: DC in Towson at February 16, 2014 01:31 PM (eQJwb)

142 SE Pa Moron, I think a lot of it depends on what you cooked on when you were learning. I grew up with a gas cook-top and stove. It took me a long time to adjust to a electric. One thing I really liked about it, and miss now I have a gas cook-top again, is cooking frozen peas. Turn the heat off as soon as the water boils, leave the lid on until everything else is ready, and they'll be perfectly cooked and still hot.

Posted by: Retread at February 16, 2014 01:31 PM (cHwk5)

143 That also has the added benefit of assuring you are getting fresh stuff.

Catalog, store: it all comes from the same warehouse in Wauwautosa.

Posted by: HR at February 16, 2014 01:33 PM (hO8IJ)

144 I think a lot of it depends on what you cooked on when you were learning. Could be. I had my first lessons in cooking as a Boy Scout in a wood fire over an open flame. We looked for things to boil, to smell good, to look 'done' in 20 degree temps. So I'm not a snob about how I cook things. I just don't want to be outside in 20 degree temps, stoking a fire, shivering uncontrollably, starving after spending the night shivering for eight hours in 10 degree temps in a sleeping bag on a bed of straw. Every other method of cooking is easy in retrospect.

Posted by: SE Pa Moron [/i] at February 16, 2014 01:45 PM (CnA98)

145 @4  Ceramic knives are fun but not really worth it.  I had a couple Kyoceras but eventually they lose their edge and can't be sharpened.  There is a little niche I found for them though.  If you chop your herbs like basil too far ahead of time, they oxidize and change color with regular knives.  You have a longer window before they change color if you use a ceramic knife.  Not really worth buying one though.

Posted by: keena at February 16, 2014 01:47 PM (RiTnx)

146 shoot, CBD, making rice on the stove is easy. Use roughly 1 1/8 cup of water to every cup of rice, to start with. On a gas stove, bring the water to a boil, cover, turn the flame down to barely visibly for 5 minutes then turn the burner off. Let sit for 20 minutes with the cover on and DO NOT TAKE THE LID OFF THE POT for any reason. I don't remember the electric stove method. I seem to recall that with an electric stove, once the rice boils, cover the rice and DO NOT TAKE THE LID OFF THE POT, then turn the burner completely off. I believe the residual heat in the coils does the same job as leaving the gas stove on simmer for 5 minutes. The above is for short grain white rice. Brown rice and wild rice require a lot more water and longer cooking times. The hull on brown rice and wild rice requires the rice be boiled a lot longer which is why more water is needed. For brown and wild rice, I really recommend a rice cooker and roughly double the amount of water you would use for white rice. I grew up with Japanese people. The Japanese take their rice very seriously.

Posted by: Blake at February 16, 2014 01:47 PM (rvVUZ)

147

A cheaper wonderful non stick pan I've found is Tramontina ceramic.  They are cheaper than many of the high end and don't have any of those nasty compounds that other nonsticks do.  Otherwise, I live and breathe All Clad.

Posted by: keena at February 16, 2014 01:50 PM (RiTnx)

148 145  Catalog, store: it all comes from the same warehouse in Wauwautosa.

Posted by: HR at February 16, 2014 05:33 PM (hO8IJ)


But you never know how long the stuff has sat in the store.

Posted by: Vic[/i] at February 16, 2014 01:51 PM (T2V/1)

149

That recipe sounds awesome. I can vouch for the wonders of duck fat. I forgive the French of many things due to their food. I wish I could afford really great cookware. I make due with my Pampered Chef stuff (I have a friend who sells it). Not top of the line, but acceptable.

 

I really need to splash out on knives though. I have a set of Ginzus that are for crap and as a result I usually have a bandage around a finger or two. You really can't cut corners (so to speak) with cheap knives.

 

Just got to this thread because I spent the whole day cooking like a fool for lunches for the week ahead. Made a huge pot of minestrone, roasted chicken breasts and a pork tenderloin and two big pans of veggies. And the timer just went off - soup's done!

Posted by: Donna V. at February 16, 2014 01:56 PM (R3gO3)

150 So I'm not a snob about how I cook things.xx I spent 6 months with a gas grill, countertop pizza oven, slow cooker and a plug in hot plate at my current house before I got real equipment. With those 4 items There was nothing I wanted for except for connivance.

Posted by: Dendritic at February 16, 2014 01:58 PM (8Z8Vp)

151 Ok, got my dumplings stuffed and cooking. Now have to cook the scallion pies to go with Artisanal 'ette, A really cheap way I found to get a good crust on my bread is to get a big cheap aluminum pan, the type you get at thanksgiving that you usually throw away. Crank your oven to 500 and pre-heat stone for 30 minutes, put your bread on the stone, spray well with water and cover with the inverted pan for 10-15 minutes, then remove pan and turn heat down to 450 for the rest of the cook time which is usually another 10-20 minutes depending on what you're making. I can get singing bread this way You can reuse the pan and it's really cheap.

Posted by: lindafell at February 16, 2014 02:05 PM (PGO8C)

152 Am I the only one without real friends?

Posted by: lindafell at February 16, 2014 02:13 PM (PGO8C)

153 Am I the only one without real friends?xx Define real friends.

Posted by: Dendritic at February 16, 2014 02:15 PM (8Z8Vp)

154 *waves at Linda*

Posted by: Lauren at February 16, 2014 02:16 PM (hFL/3)

155 The way not to get cut when using a mandoline is to wear a kevlar glove on the endangered hand. Some cook's supply stores sell them. Benriner, a Japanese company, makes excellent mandolines that are reasonably priced, and the blade can be removed and sharpened.

Posted by: Splunge at February 16, 2014 02:25 PM (qyomX)

156 Hi Lauren!

Posted by: lindafell at February 16, 2014 02:30 PM (PGO8C)

157 I spent 6 months with a gas grill, countertop pizza oven, slow cooker and a plug in hot plate at my current house before I got real equipment. With those 4 items There was nothing I wanted for except for connivance. Yeah, it's not the equipment you have, it's making the equipment you have work for you. Probably that idea is a version of 'it's not the meat, it's the motion'... maybe. I seem to remember reading somewhere that the two strongest human urges are to eat and to have sex. I can't even remember what #3 was. Probably, something kinda lame like 'self-actualization', I suppose. Been there, I guess, but not as memorable as a fantastic meal or great sex.

Posted by: SE Pa Moron [/i] at February 16, 2014 02:32 PM (CnA98)

158 http://www.uline.com/BL_348/Ansell-Hyflex-11-644-HPPE-Gloves Xx Good cheap cut resistant gloves that fit well.

Posted by: Dendritic at February 16, 2014 02:34 PM (8Z8Vp)

159 Oh, actually, you may be able to help me, Linda... Do you know where in Austin I can get Chinese 5 spice? I'm making pork belly.

Posted by: Lauren at February 16, 2014 02:34 PM (hFL/3)

160 For knives that "punch above their weight" I recommend Victorinox/Forschner. They are very functional and reliable, and cost much less than competitors.

Posted by: Mindy at February 16, 2014 02:36 PM (mQwL2)

161 Vic @ 29-
May God Bless your wife and you! I didn't realize how she was. It might help her to know she may eat (normally) again one day. At age 56 I had chemo and radiation for throat cancer in 05, and didn't swallow anything except a few drops of water for 8 months. Everything went directly to my stomach through a tube. The stuff they made me use (and barely kept me alive) was nasty. Especially when  puked up. Today, I can eat anything I want if I can swallow it. The only drawback is the throat-stretching every 8 months or so due to scar tissue.  One more thing. Due to a compromised immune system, I am told not to eat raw oysters. For an old Lexington County/Pawley's Island kinda guy, that dog ain't gonna hunt. I still eat 'em when I got 'em. I don't think GOD is gonna let me get killed by a shellfish. Not an American one, anyway.

Posted by: Erowmero at February 16, 2014 02:38 PM (OONaw)

162 lindafell: You can get your bread to sing? That's pretty impressive. *** As regards to rice, for years my rice was gooey and sticky compared to the rice I got from Chinese restaurants. The trick I learned was to rinse it in the sink in a strainer before cooking. That makes all the difference in the world.

Posted by: rickl at February 16, 2014 02:45 PM (sdi6R)

163 Yeah, it's not the equipment you have, it's making the equipment you have work for you. Probably that idea is a version of 'it's not the meat, it's the motion'... maybe. Xx The most praise for my cooking prowess has always come off my outdoor smoker. So maybe the best way to have great reviews is to have about drunk tasters.

Posted by: Dendritic at February 16, 2014 02:46 PM (8Z8Vp)

164 Lauren, Any of the Asian markets have it but most are north. I would think that Trader Joe's, Whole Foods, and Central Market would all have it. Central Market for sure, they have a good spice section. There is a Central Market at Westgate and 290.

Posted by: lindafell at February 16, 2014 02:57 PM (PGO8C)

165 Lauren, If all fails, I have some in my cabinet

Posted by: lindafell at February 16, 2014 02:58 PM (PGO8C)

166

I'll look into those knives, Mindy. I've picked up a lot of good tips, reading this thread. There's a restaurant supply outfit not far from me, but for whatever reason, I've never thought to shop there. I'll see what sort of deals I can get. I don't care if stuff is pretty - just functional.

 

And someone mentioned an immersion blender earlier in the thread. I second the recommendation. I got one about a month ago and I love it. It's great for pureeing soups and sauces. It's so nice to just put it in the pot and you've got your puree in no time, rather than the pain in the ass of transferring the soup to a blender and then putting in back in the pot. Very simple to clean too.

Penzey's spices are great.  I never buy spices anywhere else.

Posted by: Donna V. at February 16, 2014 03:00 PM (R3gO3)

167 Thanks! Central Market on 290 was what I was thinking. Glad to hear their spice selection is good,I have only been there a few times so I was about to just go in blind with my fingers crossed. I wish we had Asian markets down here...but nope. I do however have a few Mexican bakeries within walking distance, so there's that... Wish me luck with the pork belly, this is my first time attempting it. Could be...interesting.

Posted by: Lauren at February 16, 2014 03:00 PM (hFL/3)

168 My Valentine's day dinner included the traditional heart-shaped meatloaf but ended with a delightful new treat; Praline Bacon. Google it, morons.

Posted by: toby928© is baffled by noun verb relationships at February 16, 2014 03:00 PM (QupBk)

169 It's certainly true that you can turn out good food without a lot of fancy equipment. But sometimes that would mean a lot of manual labor. An example from something I just made: chop 5 bunches of cilantro into very tiny pieces. Easy and quick with the food processor, laborious and messy with a knife or Chinese cleaver.

But if you want to deep fry 4 lbs of chicken wings, there's no getting around the fact that you want serious heat to get a crisp on them. I did that once over a horrible 6,000 BTU stove element, but I could only cook 6 wing segments in a batch. It took forever.

And if you want to steam a whole 11" fish, or stir-fry vegetables without just steaming them in a puddle of the simmering water they exude, equipment is your friend.

One way to cheap out on cutting tools is to use a Chinese cleaver for almost everything. Dexter makes a great one for about $35. For almost all tasks, it's better than a chef's knife, once you get the basic moves down.

Posted by: Splunge at February 16, 2014 03:01 PM (qyomX)

170 Haha, minimoronmeetup for 5 spice!

Posted by: Lauren at February 16, 2014 03:01 PM (hFL/3)

171 When are you planning on going Lauren? I have time between 10-12 tomorrow.

Posted by: lindafell at February 16, 2014 03:03 PM (PGO8C)

172 Liking my pressure cooker so far;  I like to eat, cooking not so much and being able to speed up the process is working with my personality.  I just got a $50 Presto model off Amazon.  A little weight to add 15lbs of pressure, no adjustments or dials. 

Posted by: PaleRider at February 16, 2014 03:05 PM (vL0Nv)

173 But if you want to deep fry 4 lbs of chicken wings, there's no getting around the fact that you want serious heat to get a crisp on them. I did that once over a horrible 6,000 BTU stove element, but I could only cook 6 wing segments in a batch. It took forever.xx If you don't have the money for a better stove a propane turkey fryer will do. http://www.northerntool.com/shop/tools/product_200489713_200489713

Posted by: Dendritic at February 16, 2014 03:06 PM (8Z8Vp)

174 Donna, I always look for kitchen equipment recommended by America's Test Kitchen (Cook's Illustrated) and so far, they have never steered me wrong. By the way, the problem with these cooking threads is that now I want to come over to everyone's house for dinner!

Posted by: Mindy at February 16, 2014 03:06 PM (mQwL2)

175 Well, I was planning on trying to run out tonight since the pork belly has been sitting out of my freezer for 3 days already. How long do they stay good out of the freezer, I have literally no idea. It's a good quality belly from Richardson Farms.

Posted by: Lauren at February 16, 2014 03:07 PM (hFL/3)

176 I have no idea Lauren, you have to go by look and smell. But you should cook it ASAP.

Posted by: lindafell at February 16, 2014 03:10 PM (PGO8C)

177 The thought of pressure cookers make me nervous. I always picture a massive explosion and the contents of the pot flying everywhere.

Posted by: Donna V. at February 16, 2014 03:11 PM (R3gO3)

178 I'm going to go make some southernified hash brown, yellow onions sauted in lard with a teaspoon of crushed garlic and then days old baked potato sliced into the pan. In another day or so, the potatoes will be .. questionable for anyone but me.

Posted by: toby928© is baffled by noun verb relationships at February 16, 2014 03:14 PM (QupBk)

179 179 The thought of pressure cookers make me nervous. I always picture a massive explosion and the contents of the pot flying everywhere. Posted by: Donna V. at February 16, 2014 07:11 PM (R3gO3) I always picture the I Love Lucy episode when Ricky and Fred cook dinner. It's the infamous candy factory episode.

Posted by: [/i][/b][/u][/s] Tami at February 16, 2014 03:18 PM (bCEmE)

180 Yeah, that was my thought too. I think the first 2 days were dethawing, so it's been unfrozen for a day. So...It needs to get started today? Ha, who knows? I'm paranoid about food poisoning.

Posted by: Lauren at February 16, 2014 03:19 PM (hFL/3)

181 Ha thawing...or defrosting...*kicks brain*

Posted by: Lauren at February 16, 2014 03:21 PM (hFL/3)

182 Lauren, You should be fine, it's really clean meat to begin with. It's not from one of those big processors. Just wash/rinse it before using and cook it today or tomorrow.

Posted by: lindafell at February 16, 2014 03:22 PM (PGO8C)

183 Do they vacuum pack?

Posted by: lindafell at February 16, 2014 03:24 PM (PGO8C)

184 Yeah, my plans got sort of screwed over because I thought that I ordered the 5 spice on Amazon to come on Sat. but it was an add-on order and I guess it somehow didn't get ordered? Now I'm determined not to let my precious pork go to waste so I'm scrambling.

Posted by: Lauren at February 16, 2014 03:26 PM (hFL/3)

185 Yeah, it's vacuum packed.

Posted by: Lauren at February 16, 2014 03:28 PM (hFL/3)

186 Then its definitely okay

Posted by: lindafell at February 16, 2014 03:29 PM (PGO8C)

187 Even this super basic model has a safety in the form of  a rubber gasket, and I'm being careful not to overfill, put anything in that might foam and clog the normal outlet or not have enough liquid where it could boil dry. 

Posted by: PaleRider at February 16, 2014 03:29 PM (vL0Nv)

188 It's Richardson's Farms, don't waste that good pork!!! If you are afraid to eat it, I'll Take it

Posted by: lindafell at February 16, 2014 03:30 PM (PGO8C)

189 Haha, don't worry, the belly is definitely going in our belly

Posted by: Lauren at February 16, 2014 03:32 PM (hFL/3)

190 Damn, it was worth a try....

Posted by: lindafell at February 16, 2014 03:33 PM (PGO8C)

191 In hindsight, maybe I should have been more discouraging

Posted by: lindafell at February 16, 2014 03:34 PM (PGO8C)

192 Ha!

Posted by: Lauren at February 16, 2014 03:37 PM (hFL/3)

193 Oh man, that recipe sounds great. I am copying it now.

Love my mandoline BTW. I make zuchinni noodles with it to sub for pasta for the low carb diet. Saute in garlic, then top with whatever topping.

Posted by: PJ at February 16, 2014 04:09 PM (ZWaLo)

194   @ toby928
Man! Given this audience, my brain stuttered, yammerde, and yawed before I dared read past "ended with a delightful new treat".

Good posts here and as a "pizza stone in my oven guy" ((4 freakin' bedroom house and the ckufers we bought from only had a single 16.5 inch wide oven; I'm hoping (for his sake) her talents lied elsewhere) and also a new woodworker I would love to build pizza peels to match the size of my friends' ovens if that parchment paper thing is for real.

Posted by: Matt at February 16, 2014 04:19 PM (y2oc5)

195 For any of you who have tried to sharpen a knife with a steel, that isn't what a steel is for. A steel straightens the blade's edge, it doesn't sharpen it. You should use the steel every time you use your knife, and a sharpener (the little hand held ones that you drag the knife through work fine) whenever the steel doesn't help much (probably about every third use). If you use your knife to cut for more than a few minutes at a time, you will need to sharpen it more often.

Posted by: Buford Gooch at February 16, 2014 04:20 PM (VN2qJ)

196 197 BG 'For any of you who have tried to sharpen a knife with a steel, that isn't what a steel is for. ' ^THIS

Posted by: speedster1 on the iPad at February 16, 2014 04:29 PM (noB3y)

197 197 is right a steel is used to realign a kinda sharp edge. A sharpening stone (or any other sharpener) is used to grind a new sharp edge.

Posted by: Dendritic at February 16, 2014 04:31 PM (8Z8Vp)

198 Sharpening skills are a good thing for any cook to have. I could do a post on it, even. One pretty good tool to start with, once you get the hang of it, is a diamond steel, with two different grits on each side. It will feel natural if you already know how to use your steel, and, unlike a steel, it really does sharpen, and quickly.

I use Japanese water stones. But that's a longer story.

Posted by: Splunge at February 16, 2014 04:43 PM (qyomX)

199 So Matt, my new friend, the parchment thing is for real. I do it every week and i make 3-4 pizza's each time. just stretch the dough on the parchment, add toppings, slid the whole thing w/parchment onto slide, place onto stone give it a few minutes for the dough to set slip the parchment out from under the dough, it may be a bit scorched but I've never actually had it catch fire, turn pizza to cook evenly, remove when done. I usually do my pizzas on my gas grill which gets to 600+ degrees. Now let me just go measure my pizza stones.....

Posted by: lindafell at February 16, 2014 04:50 PM (PGO8C)

200 The Spyderco Triangle Sharpmaker is an excellent sharpener, and extremely versatile.  I sharpen my knife once a year, and hone every time.

Oh, and an oyster shucking glove is a big help with a mandolin.


Posted by: SARDiver at February 16, 2014 04:51 PM (ci7Fe)

201 201 the parchment thing is for real.

In case no one else has said it, this is a great tip. In particular, the idea of easing it out from under the pizza after a couple of minutes is genius. I had tried parchment, but gave up on it when its flaked-off burned pieces wound up on my pizza.

Posted by: Splunge at February 16, 2014 04:52 PM (qyomX)

202 175 If you don't have the money for a better stove a propane turkey fryer will do. http://www.northerntool.com/shop/tools/product_200489713_200489713

True. But I'm an awkward person, and if I'm going to have a couple of quarts of 400 degree oil around, I want it mounted on something I cannot easily kick over. I like having feet.

Posted by: Splunge at February 16, 2014 04:55 PM (qyomX)

203 @175 I like having feet. Yeah, my FIL lost a few toes to a turkey fryer accident one year.

Posted by: lindafell at February 16, 2014 05:01 PM (PGO8C)

204 I don't know if anyone else has tried 'em, but the most frequently used knives in our house are Kuhn-Rikon cheapies -- the paring knife size and the santoku.


I own a bunch of other knives -- I like the Global GS-3 for just about anything and would use it all the time......if someone else washed it. But the K-Rs mentioned above just go in the dishwasher. A couple of times a year, I run 'em through the sharpener.

Posted by: cthulhu at February 16, 2014 06:05 PM (T1005)

205 206 I own a bunch of other knives -- I like the Global GS-3 for just about anything and would use it all the time......if someone else washed it. But the K-Rs mentioned above just go in the dishwasher. A couple of times a year, I run 'em through the sharpener.

I don't know Kuhn-Rikon, but I do know Global. I have several, and I would strongly recommend them. Not fancy, but their grips fit my hand like they were made for it (did anyone mention that you should hold a knife in your hand before you buy it? You should, at least one of the brand), the edges are quite good, and professional chefs like them. A trip through the dishwasher does not do significant harm, but I prefer to hand-wash them.

Posted by: Splunge at February 16, 2014 06:36 PM (qyomX)

206 186 Yeah, my plans got sort of screwed over because I thought that I ordered the 5 spice on Amazon to come on Sat. but it was an add-on order and I guess it somehow didn't get ordered? Now I'm determined not to let my precious pork go to waste so I'm scrambling. Posted by: Lauren at February 16, 2014 07:26 PM (hFL/3) Hide posts from (hFL/3)



Related info: http://tinyurl.com/qhbodqn

Posted by: cthulhu at February 16, 2014 06:38 PM (T1005)

207 One word for knives: Cutco. Made in the USA. I gave away every other knife I had after two weeks with their chef's knife. It hasn't been sharpened in six years. Best investment I've made in my kitchen since my Thermador double convection ovens.

Posted by: 4theBoys at February 16, 2014 08:18 PM (BCJ7U)

208 As an aside -- before the ONT popped-up, there were people talking about immersion blenders.



So far as I can tell, the Marketing Department for KitchenAid has a deathwish. Every year they don't have a new model (which is most years), they get new colors....and, because retailers are reluctant to give them more shelf space, some old colors get retired -- and those get clearanced-out at about 1/2 off. My immersion blender is an orphan color that you can't buy anymore....but I got it for next to no $$$.

Posted by: cthulhu at February 16, 2014 08:31 PM (T1005)

209 I collect chef knives (sorta).  My go-to chef knife is 10.5" Lamson Goodnow Universal carbon steel knife.  It was made before 1948.

As for sharpening, I have a specially-modified belt sander for that work, plus the leather strop and and 0.5 micron CBN paste.

Posted by: mrp at February 16, 2014 09:19 PM (JBggj)

210 Six inch chef knife first, then what nobody seems to mention is a thick, heavy and immovable WOODEN cutting board. Forget about those silly white,slippery plastic jobs...

Posted by: Elidril at February 17, 2014 01:52 AM (KOXmE)

211 A dull knife is a dangerous knife.

Blade maint: If you have the willingness sharpen your edged metal yourself but do google your area for sharpening services. You'll be surprised at how cheap they are and some come to you. I don't have the hand for freehand and so I use a lansky sharpener. Get the diamond if you don't want to spend a couple hours getting things just so.

For meat and pairing knives I put a 22 degree mirror bevel on it and a 30 degree edge if the blade is stainless (25 degree if carbon). The thin, smooth bevel keeps it from hitching as it slices (very important for fancy cuts on fish). A good edge will slice through a pig shoulder with just the weight of your forearm. Remember to use a steel after 10-15 slices.

For veggies I'll put a very coarse 22 degree bevel. The coarse bevel will let you know if you're about to cut your finger off, unlike a mirrored one.

What types of blades?
* A meat ("breaking") knife if you break down large hunks of raw meat (BBQ/slow cook)
* A universal cutting board knife (chief's shape is most common) where the finger guard doesn't interfere with the blade fully contacting the board
* Boning/paring knife(s) - Assuming you don't mess with large chunks of raw meat, these types of blades along with a chief's knife should cover you.
* Slicing knife for cooked meat and/or bread. Makes for nice table presentation.

Get a plastic or wood cutting board. If you doubt this get in the habit of looking closely at the edge of your knives with a bright light overhead. If you can see the metal gleaming back at you along the edge, it is dull. Now sharpen it up and see how fast it gets dull again using anything other than a plastic or wood cutting board. I've seen a glass one dull a knife in one short session. Wood grain facing the surface is the best at not dulling but all boards get chewed up. It becomes a question of how much money are you willing to spend on something that will be thrown away.

Lastly, take a look at kitchen and butcher suppliers. Their products do not include the fancy blocks and such but they nice blades at reasonable prices. I happen to like mad cow cutlery but I'm sure there are other similar suppliers out there.

Posted by: misplaced hillbilly at February 17, 2014 07:16 AM (+PIcJ)

212 Six inch chef knife first, then what nobody seems to mention is a thick, heavy and immovable WOODEN cutting board. Forget about those silly white,slippery plastic jobs...
Posted by: Elidril
==
A wood or poly cutting board is essential.  Bamboo is okay, but bamboo is a grass with a lot of silica in the fibers, so a bb board will put more wear on a knife edge than wood.  A big NO to ceramic/glass cutting "boards".  Those will dull a knife very quickly. 

The ceramic knives have a tendency to micro-chip.  Re-sharpening them requires specialized equipment and skill.

Posted by: mrp at February 17, 2014 07:20 AM (JBggj)

213 Lauren: Check out this amazing looking porchetta from Kenji Lopez-Alt at Serious Eats: http://tinyurl.com/lqmcv5n Also I found Chinese 5 Spice at HEB (one of the upgraded stores).

Posted by: Mongerel at February 17, 2014 07:48 AM (YqWfw)

214 Lastly, take a look at kitchen and butcher suppliers. Their products do not include the fancy blocks and such but they nice blades at reasonable prices. I happen to like mad cow cutlery but I'm sure there are other similar suppliers out there.
Posted by: misplaced hillbilly at February 17, 2014 11:16 AM
===
Nice post.  Another great site is chefknivestogo.com

Posted by: mrp at February 17, 2014 07:58 AM (JBggj)

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