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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...

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...

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...

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...

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...

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:).

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...

I'm just learning how to cook, and I see a LOT of recipes that say bring the heat to a boil, and then immediately reduce to a simmer. Why? I can understand the "force" of a boil being too much for certain fragile foods. But this seems to be the case in more durable vittles as well. So how...