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Hi Everyone, I'm in the market for a Nakiri knife, and I was hoping some of the helpful people here could make a recommendation (or two). I already have a decent collection of knives, so I'm not trying to fill a need. This is definitely a want. A second opinion from people who share my...

Hi All, I'm attempting to make a white chocolate fondant (lava cake) for my girl for valentine's. Being a prepared cook, I try to do untested recipes in advance. Ive had a few troubles with this one, so Ive tried it a few times now! I'm wondering if anyone has experience with fondants and...

Hi Everyone, I have a question which I hope the broader (and international) community can help me with... I'm from Australia, and recently met a close friend's new female partner. Over lunch, she complained that compared to back home, she cant find a good steak here. I find this quite...

Hi All, Ive been fascinated by the copper cookware you see, but Ive never had any experience with it. Ive asked around with people I know who are avid cooks, and no-one seems to have any experience with copper. I understand there's some history and prestige to cooking with copper - but is...

Hi All, I recently bought a de Buyer carbone plus steel pan. This is my first pan that requires seasoning. Ive followed the instructions and cooked a few things in it. Its developed a black circle in the middle of the pan. Is this part of seasoning? Or is this something which should be...

Hi All, Some time ago, I bought a Scanpan stainless frypan. Its been great. However, one day I cooked a chicken tikki marsala, and its never been the same since. During the cooking, it developed a brown look, primarily around the edges of the cooking surface. It can be seen in the attached...

Hi All, I'm seriously considering getting a Le Creuset French Oven (which by my reading is a Dutch oven, by a French producer). Being reasonably expensive, I'm slightly apprehensive. I currently own an Emile Henry tagine, and a Sunbeam electric frypan. Both are quite large and can be used...

Hi All, In a cookbook I recently purchased, there's a simple recipe for poached chicken which is something Ive never tried. It seems simple enough, but I have a question around the pot used. In the recipe, it says you should use a pot which fits the chicken "comfortably". I'm not entirely...

Hi All, I have a fairly simple question, and I'm hoping some of the more experienced members here can help shed some light. In a nutshell; Why would someone buy a butchers knife? There's a butcher near me that allows me to economically buy large sections of beef, and from that cut my own...

Hi All, I dont think Ive seen a knife-specific forum before. I'm excited! I have two questions which you can hopefully help me with. I'm toying with the idea of buying a Shun chefs knife, and from all my reading, they're great. At the moment, I use a 20cm (8 inch) furi professional chefs...

G'day all... I'm from Sydney, Australia, I'm in my late 20's, and I'm an enthusiastic home chef. Ive already read some useful information from the site, so thought I should sign up! -Andrew