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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 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...

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?

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...

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!

So I just moved to NYC and quit my job and am putting all my eggs in my basket of pursuit. I want to work in a kitchen and my plan is to go into a bunch of fine dining restaurants in Manhattan and ask to stage and train for free. I am hoping that I can find a chef willing to take me under his...

I was curious what the purposes and uses were for different oils and which ones to avoid.

Hello caring people out there. I am moving to Woodside NY in the last week of January. I am looking for work in a kitchen. So I was curious if anyone lived in NYC and could help me out, or they had any connections. Thank you and anyone's time is much appreciated.

I am looking to buy a roll bag, and was wondering if there was any specific brand or design that was best.

I bought these items from the supermarket yesterday with no idea in my mind of what to make. I was at least going to roast the red peppers. Other than that I am not sure. Any suggestions plus a protein? Thanks.

Hello everyone, I am looking to buy a quality chefs knife for working professionally in a kitchen. I really have no knowledge on knives, and have been trying to read a lot, but there are so many different opinions. It's a bit overwhelming. Any advice on knives to buy, kits to buy, sharpening...

Hello everyone, I have taken some time from this message board, but now it is time for me to come back. I figure I will reintroduce my NEW self. I am joining this message board again to gain knowledge and advice on what now seems to be my most viable career path, COOKING. I am 23 years old...

I'm Cooking some sort of casserole and wanted some advice on things. I'm going to use potatoes brocoli and bacon. Those are the three main ingredients that need to be cooked. My question is should I parcook some of the stuff?

Hey guys so I'm kind of just cleaning out my fridge before I go shopping today and was thinking about making some sort of pasta dish and throwing in artichoke hearts zucchini and summer squash. Could you guys help me think of a light sauce to make.

Hey guys so I could really use some personal advice / first hand stories to help me hit the ground running. I have never worked in a kitchen besides a deli for 2 weeks. I am currently 23, I went to school for criminal justice, and currently I have been a graduate for close to a year now. I have...

Is there any substitute anyone can think of for pine nuts in a pesto?

Hey guys I just had the idea to grow some herbs this summer before it ends. My only problem is I know nothing about it. For instance; what I have to buy, what kind of pot or soil needed, how much sun they need/water. I have no knowledge so any tips will help. Also if you have any suggestions...

Hey guys and girls, I'm new to the forum and I'll be frequenting this site very often. I'm 23 years old and currently looking for my first job in a kitchen. I'm sure there will be a lot of people telling me not to do it, but I want to hear opinions from everyone. My main thing right now is...