Recent content by TheAlfheim

I agree that it'd be best to hold the knife first, but I'm resigned to the fact that unless I go a mainstream knife (eg: Shun), I wont get the opportunity. I've bought overseas knives before, and havent had an issue with my (somewhat) educated guesses. Any suggestions on where else I could...

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, Thanks for the replies. I'm really interested in the performance of copper compared to other frypans. For example, in stainless, I currently use: Like the Scanpan Fusion 5 Frypan, 26cm? Love Everten! Award winning service, lowest prices and super fast delivery Australia wide Would a...

Hi all... The pan is a de Buyer carbon steel pan. -Andrew

Hi All, Ive enjoyed the use of my pan, but I wonder if in my learning curve, have I killed the pan? Is there a way to bring this pan back to usefulness? http://img41.imageshack.us/img41/9236/photo1wf.jpg Thanks, Andrew

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... When I seasoned the pan, I ensured it had a full coat on the base with vegetable oil. Could it be that I had the heat on my electric cook-top on high, so it created a hot-spot in the middle? Do I need to scrub back the pan? Or just put 1cm of oil in and heat it up? Thanks!

Hi Binny, Thanks for the feedback. I was a little concerned that there's just this black spot in the middle - I would've thought it would season more evenly (or, I could season it more evenly). Ive since taken a better quality photo: http://img51.imageshack.us/img51/1281/img59752small.jpg...

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 Sheri, I'm an avid home cook, and I also own a 10 inch Shun knife. I'm by no means a big guy either. I really like my Shun. It did take some getting used to, but for me, it was worth it. There are still tasks that I return to my 8 inch knives (I find the smaller blade to be quicker on...

Thank you all for your responses to this thread. I'll be at a decision point in the next month or so. If anyone else has any virtues of French Ovens to put forward, I would appreciate it.... Thanks!

Hi All, Thanks for all the replies! There's a bit of good info for me to think over. One thing I need to be clear on is: The value proposition to me is not in the cost - for me function and storage are my primary considerations. As to why LC? If I find its something that can help expand my...