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Another vote for parchment paper. Makes clean up a snap.

It seems unglazed quarry tiles aren't as fashionable as they were just a few years ago. They are available through Home Depot's flooring dept, as a special order. There should be a sample board of some kind that you should be able to order from. I bought some last winter unglazed 6x6 on a...

JustPlainBill, I do sharpen the Forschner. I use a fine India round file working each gullet to the point like a saw, which gets it better than it was new, but I was hoping for improved performance from convex scallop design. I haven't used a knife of that design I may not actually get what I'm...

Thanks for the input everyone!

I have reached the point where almost all the bread we consume is now home made, and usually a hard crusty variety. This has led me to look for a new bread knife and I'm considering a Mac superior 10.5" or a Wusthof Classic 10" super slicer. Would either of these knives offer any improvement...

I have questions rather than recommendations. How do you plan to keep this knife sharp? What types of food prep are you thinking, at this point, you're interested in? What size and of what material will your cutting board be? Since you said you're brand new, how are your knife skills...

For those who make the distinction, what makes pasta different from noodles?

Huh??? For the life of me I can't figure out what I said in my suggestion that made you think I was implying anything about your daughter, her habits, or your relationship with her. Forschner's are inexpensive work-a-day knives that do work. It's not just a cheap knife. As a system, with a...

The Forschner knives-- either the Fribrox (textured plastic handle) or the slightly more expensive rose wood handled versions. The Fbribox handle knives frequently are the recommended knives from Cooks Illustrated with good reason. They are light, comfortable for most people, will take a good...

Susan, I've been using the oblong La Cloche for a few months now and I find that the performance of a no-knead loaf is really close to when I use either my magnalite or scan pan dutch ovens. When baking a more conventional hand-shapped loaf using quarry tiles and steam I get a deeper brown...

We are considering getting a Le Creuset oval French oven 6 3/4 qt size. In their instructions Le Creuset says not to heat an empty pan, does this mean that if we want to brown meat on the stove top prior to cooking in the oven, that we should start with a cold pan , a pan with oil and then...

I was under the impression that improper defrosting would degrade the quality of frozen foods even more than the method of storage. For example,a frozen fish left out on a counter to defrost leaves a water mess vs a slow defrost in the frig which leaves the fish nice and firm. Or is that the...

Joe, I don't personally have experience using the La Cloche bakers, I have done business with Breadtopia, and it's a very good company to do business with. If you go to their web site and look under sourdough variations, there is a video of Eric making cranberry pecan no-knead bread using...

Dave, Just in case you're interested, Hy-Vee sells cake yeast from their bakery counter in pound blocks.

Thank you for the information. Rob, when one uses a crock stick type sharpener is the operation similiar to using a steel in the verticle position, except that the stick itself is angled and the knife is held at 90 degrees?

Anyone familiar with the Dexter Russell ceramic rod sharpener? I'm not looking for the ultimate edge, but something that can sit out and keep a good working edge on a knife without all the mess from water or oil stones. Thank you.

Thanks to everybody for the quick replies! I have had pretty good results using parchment lined Pyrex. We do use a stone for our pizza and that's what got me to thinking about different pans. The issue I have with parchment is I am unable to smoothly line the pan so that I get a good looking...

Is there any real difference, in the end product, or ease of clean up, etc., between baking bread in a pyrex loaf pan versus a clay loaf pan like an Emil Henry or even a stoneware Pampered Chef loaf pan?

About a month ago in the Wall Street Journal there was an article about how investors are moving more speculative money from financial markets into the commodity markets because of the larger potential profits, and how this is forcing the prices up. I believe it was the Feb 28 or 29 issue.

You should see if you can exchange the pan for one that sits flat, Best to test it by placing it on a glass shelf at the store , if you can. We have a flat top cooker so I know what you're going through. We have one AC frying pan that is concave if you look at the bottom, but it doesn't rock...

I made this bread twice in the last week. I'm not a baker. In my first attempt I made two mistakes. I used rapid rise yeast, which I just added dry, and I was so caught up in following the recipe, I used only 1 3/8 cups of water. The dough was very dry , I had a quarter of a cup of...

Vollrath's Tribute line of stainless clad aluminum cookware is made in the US. It is available through restaurant supply stores.

Thanks for all the replies everybody. I'll try using a scrubber of some sort. I don't think I'm being too picky, it's just I can taste the dirt if I haven't done a good job of scrubbing them. The amount of dirt on them varies a lot with the type of potato, usually reds and yukon golds are...

I hope I'm posting this question in the right area. Does anyone have any tips for a faster more efficient way to clean potatoes? I usually soak them ahead then use a brush, rinse, inspect repeat a time or or two as needed. Sometimes it seems like too much work just for some home fries and I'll...

Thank you for the warm welcome. I thought the name would fit in quite nicely here. I wish I could take credit for its origin, but I merely adopted it ...going on 30 years now, at least IT still fits.