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Also, if you are only going to marinade for such a short time, do so at room temp. That will help speed the process along. Paul

Elcameron, I see where you're coming from now, i.e. a professional with a grinder. I was thinking of a professional that would use a stone, etc. much the way you describe what you do; someone who is experienced with manual techniques, so to speak. Thanks for the clarification. Paul

Ah gotcha...I figured I'd missed the point somewhere along the way, and I do agree with it. Thaks for the clarification. Paul

Elcameron, Why will taking a knife to a professional to sharpen it eventually ruin it? Thanks, Paul

I just went through this exercise. I made lasagna, chili, and red beans. For the red beans, all you have to do is make some rice. The others are ready to heat and eat. In the past, I've also grilled up some chicken breasts and hamburgers. The burgers are self explanatory; the chicken can be...

This thread might help you: http://www.discusscooking.com/forums/f89/all-clad-copper-core-vs-aluminum-core-30096.html My comment is this: I've got a set of the All-Clad copper core and some pieces of the SS. I'm no professional, but I've not noticed a cooking difference between the two...

I agree with Andy. I have both an 8" chef's and a 7" Santoku. I tend to use the Santoku when I want to make thin slices of something; for my hands the Santoku is easier to use for these kinds of cuts. I can do them with the chef's, but since I have both, I tend to use what's easiest. Paul

I've got a set of the All-Clad copper core and some pieces of the SS. I'm no professional, but I've not noticed a cooking difference between the two. If/when I add pieces, I will add SS pieces. Paul

It depends on what I'm cooking and what I'm wearing. If it spatters and stains, I'll usually wear an apron. If I'm wearing nicer clothes (if company is over, etc.), I'll always wear one so I don't get too dirty. Paul

Hi, I've taken several at a "foodie" grocery store we have in the Dallas area called Central Market: www.centralmarket.com From my experience, what makes or breaks a class is the instructor. I've had several really good ones and those classes tend to be the best; the average instructors...

I use those soft, rubber jar openers to keep my SS bowls from spinning when I whisk things together with one hand. This comes in most handy when making a vinaigrette: one hand for whisking and one for pouring oil. Paul

Hi, I'll be getting a new gas grill (hopefully soon). I have a natural gas spigot on the patio making NG a possibility. Does anyone have opinions on pros/cons for NG vs. liquid propane? There are the obvious ones for NG: PROS - no filling tanks CONS - limited mobility of grill (how long...

I use Tabasco a lot beacuse it's available in most restaurants, however I do prefer Louisiana Gold Pepper Sauce. To me Tabasco has a vinegar-up-front taste; Louisiana Gold's vinegar taste seems to take a back seat to the pepper flavor. This is not to be confused with Louisiana Hot Sauce...

So what's the relationship between the books "The Professional Chef" and "The New Professional Chef"? The latter was recommended on this fourm some time ago. I've been looking for it on a store shelf (I'm a bit hesitant to buy a cookbook or book on cooking without having seen one in person), but...

Hi! In response to the original post and the quote "It seems completely impossible to me that anything will cook by just pouring boiling water on top without any continuous heat source", for years my mom has done just that with #3 spaghetti....... Boil water, add pasta, return to a boil...

I'll second using the Knife Safe. I've been using them since I bought my "good knives" and I frequently take them to places where I'm not sure the cutlery will be sharp. Paul

I know this is late, but FWIW: The stuffing I've been using lately is a combination of roughly chopped, roasted pistachios, diced apples, shallots, and garlic. I sweat the shallots a bit in some butter then add the garlic. A couple minutes later I add the pistachios and apples. Cook until...

Thanks for the info. Any advice on brands or on how to get a quality thermometer? Should I consider going digital instead? Thanks! Paul

I can't seem to calibrate my probe thermometers; I have 2 and neither was very expensive. I'm using the basic instructions from the link provided earlier. If I calibrate to 32 deg. then try them out in boiling water, they don't register 212 deg. If I calibrate to 212 deg. then try them out in...

LOL.........outstanding! Paul

Hi, I like the suggestion of freezing leftover wine for use in sauces, etc. I bought some ice cube trays, poured in the wine, and put it in the freezer. Problem: the wine won't completely freeze. The cubes are mostly frozen, but they are still a bit slushy - if I push hard enough, I can push...

There's a place in Lafayette, LA called Deano's. They make this pizza called the Cajun Executioner: medium thick crust, sauce, shrimp, jalapenos, hot sausage, green peppers, and cheese. Hmmm.......may have to make a stop there on the way through town this year. Paul

Great explanation! I have both and just last night I was using my Santoku. Much harder using the rocking motion because of the shape of the blade. However, I have an easier time making thin slices with the Santoku. YMMV. Paul

Hello, I'm looking at getting some new SS cookware. I saw the Member's Mark pans at Sam's and the price would seem hard to beat. I reviewed the other threads on the board regarding these pans. I know a few people had similar questions and some even purchased them, but I didn't find any "this...

Hi, Thanks for the reply! Yes, I already seasoned it using the process you mentioned. And yes it does get a bit smokey :smile: but this isn't what I'm talking about. I'm talking about the smoke caused after application of the "thin coat," so I guess it's just an occupational hazard :sick...