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I was curious if there was a such thing as over honing with a ceramic rod. I'm under the impression that all the rod does is realign the blade and not take off any metal.

I am looking for a Saya cover for my tojiro DP 270mm but can't find what brand will fit it.

so use a chinois? then reduce it for how long? is the reducing process just bringing out flavor and minimizing the amount of total starting liquid? and do I add the flour to the liquid, or flour in a seperate pan then add the liquid?

So I want to know if there is a way to use all the excess liquid from the pot roast I made and if so, then how to do so. I made pot roast with a 3lb chuck, mirepoix, potatoes, and 2 cups of beef broth. There was a lot of liquid leftover and it was soupy. I was wondering how I could utilize...

I made chicken chili today, and my main question is if I am cooking it on a burner and letting it simmer, is there a general amount of time to stop cooking or the longer the better? Its been on for about an hour so far. Pablanos onions Butternut squash Garlic Ground Chicken White Beans Tomato...

Could you explain how to properly use a pan like this. I have no knowledge what so ever. Do you need to season it? Will things stick to it? How do you preheat it and do you use butter or oil? etc etc

While on the topic of pans, can anyone go over their favorite pan. What its uses are and how to maintain it. i've been a teflon non stick user for a while, and I have recently discovered the danger of them. But I don't know how to use or maintain any other type of pans. One time I made tomato...

Frying chicken or fried anything for that matter is something I have never personally cooked in my life. I would love to give it a shot. What type of oil is best to use? What heat do you put your stove? do you have to do anything to deal with the lowering of temp after putting food in? How do...

I guess another question I have is what is the proper step after washing? is it... Paper towel dry, stove top heat dry, then thin coat of oil OR paper towel dry, thin coat of oil, then stove top heat.

So one thing I guess I have a misconception of or lack of info is.... Lets say I cook a burger with ground beef. Afterwards I wash the cast iron out with hot water and scrub. Is that safe to use? or do I need to clean, dry, and put over stove again on a certain heat to kill bacteria

I am strongly considering getting a cast iron skillet because they're inexpensive, last a lifetime, and apparently have great flavoring qualities. Now, I have never cooked with cast iron before. I've been looking up some things about them on google, but everyone has a different opinion on...

I just cut up some raw beets and threw them in tupperware in the fridge. Should they be kept in a little bit of water/how long do they keep?

Ok. Also what about Whole Wheat Flour? That has expired February 27. I work at Whole Foods so I get a lot of these things for free, just never looked at the expiration dates

I have some stone ground blue corn meal that has expired 4/11/14 It has never been opened. I was wondering if it was still safe to use. And if so how long after I open it will it last?

So I am marinading pork shoulder in a pretty wet liquid mixture of blended up pineapple w/ juice, cilantro, green onion, garlic, serrano peppers, lemon juice, red wine vin. My question is should I pat it dry before I cook it or kind of just shake some excess off?

So this is a very cheap and flavorful dish I've been making recently and altering the beans and ingredients in the cilantro sauce. 2 Cans of white beans (great northern) Drain and rinse. Blend 1 bunch of cilantro 6-8 cloves of garlic 1/4 cup of onion 1/4 cup of red wine vinegar 1/4 cup of...

Do I need both baking powder and baking soda. What can be distinguished about the two?

Could I use flour without the baking powder, or vice versa. Is flour more of a binder while baking powder is more of a riser?

So I want to make banana bread. I want to experiment a little, but I figure I'll ask some questions before hand. So I do not have flour or baking powder, and I know I can buy these because they are cheap, but besides the fact that the bread won't rise will that hold it back from anything else...

Ok so i've been curious in experimenting with pickling different types of foods. I have never done it before so I am curious to hear the steps of pickling and what your favorite things to pickle are. Thanks!

A paid position. Ill have my third day tomorrow. I think tomorrow me and chef are gonna discuss compensation and my schedule and do a little taste testing. So far hes swinging me around just about every station so I'm doing prep for a lot of different cooks. Nothing to difficult. I work at...

It was a long 10 hour day, but in the end the chef offered me a position. So I gotta say my worries are no more. Now I put my worries to the job.

So the first place I went into today was Lexington Brass w/ Chef Chris Leahy. I spoke with him and after a little back and forth he offered to have me come in this Thursday at 9 A.M. Any helpful insight or advice on conducting myself is appreciated.

I appreciate you saying that. I'm going out in Manhattan today to begin this adventure and ask some fine dining restaurants if they'll take me on as a stage. I will report back at the end of the day. I can share my mishaps, my lessons learned, and hopefully my opportunities.

I have been reading the professional chef by the CIA. Going over some chapters that I find more useful than the others as I am not experienced. So I staged at Fork in Old City with Chef Eli Kulp. NYC chef who moved to Philly for the job. Great chef. This was probably 8-10 months ago and I...