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After going back and forth for awhile, I decided that I'd prefer the benefits of a chef's knife over those of a santoku. I'm a "rocker" and simply can't get that done with a santoku knife. I've also decided that I enjoy both the Shun Classic series grip and the standard Henckels and Wusthof...

My roommate owned a Global knife, 10" chef I believe, and it was wicked sharp compared to my budget one-man Henckels knife. The grip was good, but I wasn't really blown away by it. Then again, he's now an Industrial Design guru, so he might have a better idea of what's practical.:wink:

I've tried a little baking in the past few weeks and am having a hard time getting straight answers from my cookbooks on the subject of yeast. As I understand it there is Active Dry Yeast (ADY), Instant Dry Yeast (IDY) and Cake Yeast. Two questions: If a recipe calls for one, whats the...

I've taken to baking recently and used the active dry yeast that came in pouches to do my work. Whenever I added it to the warm water and sugar it would foam substantially, like the foam on a brown beer. When I ran out and went to the grocery store I bought yeast that came in a bottle that...

Henckels makes a series that you won't find in the glass case called Classic International or something like that. The knives end up in the individual plastic cases and are sold for 50% less than their "S" Series cousins. This is because they are manufactured in Spain rather than in Henckels...

I've heard and read a lot about the toughness of skirt steaks and flank steaks being "tamed" by the way in which the chef cuts the steak. I have no idea what that means and have never seen it demonsrated. What is all this about cutting against the grain, scientifically why do we do it, and is...

I'm slowly beginning to acquire some cookware, for which I intend to be a very active and hopefully skilled home chef. However, I want some very high quality stuff, so it will last, and also for...well...quality. Here's what I'm looking to get: 10" Skillet 12" Skillet 3 qt. Saute 2 x 3 qt...

Maybe I'm just crazy, but I really like working and training myself by doing as much prep work by hand as possible. It attaches me to the food more, and gives me a greater sense of satisfaction when all is said and done. And of course, that means mincing the garlic by hand, using all that I...

I was looking at purchasing a knife set today. Bed Bath & Beyond has the following: Shun: 8" chef, 3" paring, 6" Utility, Shears, sharpening steel and block for $300. Henckel S Series: 8" Chef, 3.5" Paring, 6" utility, 8" Carving, sharpening steel and block for approximately $260 Wusthof...

Before I unleash another neophyte question I'd like to say thanks for the replies and answers I recieved in "Sauteeing Chicken". I went back and remade the dish this evening and it turned out wonderful. When I sauteed the chicken (and this applies to sauteeing anything) I noticed that the...

I've seen the Oxo Whisk used by many of the Iron Chefs on the current series, which I think says something. I own it myself, and the grip has saved my wrist and hand tendons quite a few times, as opposed to the nasty-chicken wire mash we called a whisk in our college apartment this last...

The one I used is a bit of a different shape, and is made by Oxo. It's also the one Alton Brown suggests on his FoodTV show Good Eats, though he doesn't explicitly mention it by name. Here's a pic: It works great on chicken, which is all I've had a chance to hit. Alternatively you could...

I forgot to mention a couple of things. The chicken breasts were over an inch thick. Does that pose a problem? On a steak that seems fine for rare and medium rare preferences, but for chicken its a big no-no, I think. Also, smoking was an incessant problem, and I was left with a pan dry of...

This evening, not half an hour ago, I attemped to make the following recipe: http://home.ivillage.com/cooking/recipes/display/0,,8dlqw4gr,00.html However, it seems my sauteeing skills, being completely unpracticed led to some disastrous results. - The chicken did NOT cook in 3 minutes on each...

I'm continuing to experiment with the correct proportions for a catastrophically fatty Three Cheese Grilled Cheese Sandwich. It's really just a grilled cheese using stone ground bread and a center of swiss cheese (adhesive), gorganzola and bucheron. It's only okay...the cheese isn't done...

Of course they're relevant. If not for reasons like globalization, integrated markets, global competition, comparative consumer awareness et. al then the price of gasoline in another country can at least make me feel a bit better about $3.00 per gallon, which will sway my vote and keep me from...

Filled up my Galant for about thirty dollars the other day. My Parisian friend turns to me and says "Hey, good deal!". "What?!" "That'd cost about $75 where I come from" Quite the international perspective.

Trying to finish off all my stored food at college before we adjourn for the summer. So, another evening of ramen packets and tomato soup. :wacko:

Gas prices are certainly high, but they represent a contract, not a mandate. Consumers engage in an agreement with a gas company to buy gasoline at a certain price that is acceptable. And gasoline companies sell their product at a price that is agreeable to the consumer. Of course, we're all...

Are there any good websites that demonstrate how to properly process and prepare poultry?

Looking for a basic or an elaborately flavored recipe for making merengues (even if I don't have a copper bowl for whisking egg whites :smile:).

I have to agree with college_cook here, that there are many more college students these days opting for a glass of premium juice and ice cream rather than choke down some semi-bitter slime. The one thing holding us back, I think, is money. We financial aid kids don't have a lot of disposable...

When I was a young stripling I absolutely loved this restaurant we had in Denver called Gasho's. It was one of those Japanese restaurants that cooked everything in front of the diners. The chefs did little tricks like tossing shrimp and doing a drum solo with the salt and pepper shakers. But...

I think my favorite pizza has to be white pizza. That is, the kind without the tomato sauce, and an abundance of cheese. I imagine it would be amazing with goat cheese too, like a gooey Bucheron. Sadly, it tends to be a bit expensive, and sometimes not always too my taste. So I'd like to...

The sauce mentioned above that uses soy sauce, mirin and dashi (also known as dashi no moto) is known as tentsuyu, I believe, and is also used as tempura dipping sauce.