Search results

I add a liitle bit when I'm making gravy. It adds a nice depth and doesn't taste "Asian".

The simple Cusinart lid is called a "compact cover" You should be able to buy one at a culinary parts web site.

For a manual machine the Atlas is best. But Atlas makes attachment roller and cutters that fit on a Kitchen Aid mixer. They are super fast and easy to use. But kind of pricey.

The proper way to wear these is to tie then in a traditional necktie knot then take the ends and fold them under the knot to the back and tuck them into the top of the knot so you have no loose ends. Very snappy.

Most pros actually use the Japanese Benriner which now comes in 2 sizes. I've had mine for 20 years and it is still as sharp as a samurai sword. The habd guard is simple but effective. Find them at Japanese grocery stores.

These are the classic French steel pro pans. When you watch restaurant shows on TV notice how often pans like these are used. They are very heavy, but they cook great and nothing sears scallops better. I have replaced all the teflon pans in my kitchen with these. With use they take on a black...

American company Lodge make a line of nice color enamel on cast iron cookware in every way as nice as the french stuff at a fraction of the price. Mae in the USA!

I sold tens of thousands of pizzas at the El Rancho Deli in Santa Ynez, CA. over 13 years. This is the recipe for the dough we made. People loved them. It is really different from standard recipes and as I understand it, it came from an Italian Chef in New York. I know it's weird but try it. 2...