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    Why does my steak look more rare when it's cold?

    Hi All, I have been cooking a lot of steaks recently and monitoring the 'doneness' using a meat thermometer. Whenever i cook a steak to medium-rare it always look medium-well done (after 5 - 7 mins of resting) but when the steak starts to cool and after eating half of the thing, the steak...
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    Using gluten free flour to make soft cakes

    Hi All I have been making chiffon cakes for the past few years and experimenting with different types of flour. In the UK our flour is quite strong so we do not have low gluten/protein type such as cake flour or bleached white flour (aka hong kong flour) I have tried making my own cake flour...
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    Making a chopping board out of a tree

    Hi all, I hope i have posted this in the right forum. We have recently cut down an ash tree and divided it in to decent thick pieces. We would like to turn it in to a chinese style chopping board. I have looked at a few websites advising only sanding and finishing with oil is required...
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    Sharpening a Meat Cleaver?

    Hi All, i was wondering if you have tips on how to sharpen a meat cleaver. I have bought myself a large meat cleaver which was awesome cutting through meat and bones. I have recently sharpened it with a 2 stage (coarse and fine) knife sharpener and now it struggles to cut through chicken...
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