ChefTalk.com Community Forums

Japanese knives are not for everyone...

Phaedrus — Sun, 08 Nov 2009 09:45:59 GMT

Recently I sold a Shun 10" Chef's Knife to a coworker; I made him an incredible deal on it, well under 1/2 the new price for a knife that you literally couldn't tell from new. He was pretty excited to try it out at his other job.

Well, a few days later he showed me a picture of a really wicked chip taken out near the heel. Seems he was cutting some meat and solidly contacted a bone. He couldn't believe that a knife could chip like that; he figured a Shun was very hard, hard enough it couldn't be chipped! Furthermore, he was dubious when the manager of the store where I bought it explained that due to the hardness it was more liable to chip. He figured she was blowing smoke up his skirt, but I gently explained that she was telling him the truth. I went on to explain that if a knife with a very thin, hard edge is used as you'd use a German chips were inevitable. I even told him that cutting extremely crusty batard could result in microchipping. He was very dubious of that, don't think he believed me...but of course anyone who's tried it knows better.

Now he's convinced that his Wusthofs are better knives. I'd have to concede that for him, they are. As nice as a Porsche 911 is it's not going to be ideal for deer hunting on logging roads or carrying loads of firewood.:rolleyes: Anyone who won't use a Japanese knife as it should be used is probably much better off with a German.

Collapsing Cake - Update

Jock — Sun, 08 Nov 2009 06:12:09 GMT

So, I made the almond cake again today following BDL's guidelines :

Don't over beat the batter
Lower oven temperature from 350 to 300 degrees (convection bake)
Bain Marie

Mixed results.
When I mixed the almond paste into the creamed butter & sugar the speed was too low to break it up thoroughly so there were little bits in the batter. It didn't seem to affect the final product but I'd prefer it to blend a bit better.
The cake rose as before but when it settled it did so evenly rather than collapsing in the middle so that's a good thing.
The outer edge of the cake didn't set up so next time I'll follow the same steps, sans bain marie.

Covering bread when rising

StormWarning — Sun, 08 Nov 2009 02:49:32 GMT

Most recipes call for using a dish towel or, occasionally, a moist towel to cover bread dough when it's rising in a bowl. However, several recipes I use specify using plastic wrap and sealing the bowl. Why the difference? What is the advantage of trapping the air in the bowl? It's not to keep the dough soft, since the dough was placed in a greased bowl, then turned over to grease the entire surface.

frosting recipe needed

swedzfish2 — Sun, 08 Nov 2009 02:09:59 GMT

I'm serving mini chocolate brownies and wanted to dress it up a bit. Originally I thought whipped cream and chocolate curlst but I'm thinking that won't hold up. So does anyone have an unusual frosting recipe they can give me. It would need to be easy as I'm limited on time.

Thank you!

mixer

bmw855 — Sat, 07 Nov 2009 18:39:48 GMT

I want to ask those people who ever use those largest stand mixers at home or restaurant please give me opinion which one is best for home use for knead heavy dough since my kitchen aids can't handle it well? The total size of machine it doesn't matter. Or there have another better brand on the market please send it to me? :look:

Anvil by Vollrath MIX1010 10 Qt. Commercial Mixer with Guard 110V

[IMG]file:///C:/Users/LEMONW%7E1/AppData/Local/Temp/moz-screenshot.png[/IMG][IMG]file:///C:/Users/LEMONW%7E1/AppData/Local/Temp/moz-screenshot-1.png[/IMG]Hobart N50 5 Qt Mixer

[IMG]file:///C:/Users/LEMONW%7E1/AppData/Local/Temp/moz-screenshot-2.png[/IMG][IMG]file:///C:/Users/LEMONW%7E1/AppData/Local/Temp/moz-screenshot-3.png[/IMG][IMG]file:///C:/Users/LEMONW%7E1/AppData/Local/Temp/moz-screenshot-4.png[/IMG]

AXIS AX-M8
8 Quart Mixer

AXIS AX-M12
12 Quart Mixer

Cooking with an old Gas Stove

3469practice — Sat, 07 Nov 2009 18:38:38 GMT

I have always used electric stoves for cooking. Recently, however, I moved into a new townhouse that has a gas stove. Now, one of my previous apartments also had a gas stove, and while I didn't like it as much as an electric stove, I was able to use it, more or less. I cannot seem to get the hang of the one I have now, though.

I've spent some time looking for advice online and keep running into people who say they love gas stoves because they cook fast and because they have "greater temperature control than electric stoves." The part in quotation marks is where I have problems as I have found the exact opposite to be true for both gas stoves I have used, but especially the one I have now. I cannot get gas to heat at a low enough temperature to cook my food the way I like it. No matter how small I make the flame, my food still burns. I cannot achieve a good simmer...everything cooks too fast. I cannot make proper pancakes...the outside burns while the inside stays undercooked. What am I doing wrong?

Part of the problem may be the age of the stove, which I can't do anything about since the homeowner had already indicated that he will not replace the stove. I also may be so used to electric stovetop cooking that there is some instinctual thing that I am doing which is screwing me up. Does anyone have any advice?

Question Good smoke for leg of lamb?

MikeLM — Sat, 07 Nov 2009 18:36:12 GMT

I don't have any grapevine trimmings, so I'm a little in the dark.

I'm doing a Barbara Kafka simple recipe for butterflied short leg of lamb on the grill. She only suggests garlic, rosemary, and S&P.

I have hickory, mesquite, pecan, and alder. Come to think of it, I have a bunch of nice fresh rosemary- maybe a few of those would be good?

I'll appreciate advice, as usual.

thanks

Mike

The best/worst kitchen duties

Koukouvagia — Sat, 07 Nov 2009 16:59:19 GMT

What are your favorite and least favorite kitchen duties?

I enjoy:
- chopping most vegetables
- high heat sauteeing
- stirring bechamel 'till it thickens
- cleaning counters
- roasting anything

I hate:
- grating anything
- washing leafy greens and leeks
- chopping onions
- peeling potatoes
- washing pots and pans
- cleaning out the pantry
- juicing citrus

Help choose the best dish from my chefs competition

pembroke — Sat, 07 Nov 2009 16:44:43 GMT

Hi,

Thanks to everyone who contributed to my earlier post regarding a cooking competition. The competition was on Thursday and went really well, unfortunately the results will not be announced until the 26th at the awards ceremony. I have posted all my chefs dishes on my blog site, along with their photo and a description of their dishes. I would like to invite each of to have a look and leave a comment on the blog telling me which dish is your favourite. I will be awarding Champagne and a Certificate to the winning chef. Hopefully this added twist to the main contest will keep them occupied until the awards ceremony!

Thanks a bunch!

Pembroke:chef:

Dessert help

Rainliberty — Sat, 07 Nov 2009 08:29:12 GMT

I basically need to make a plated dessert with a sauce and a garnish. I was thinking off the top of my head to make an Apple Pie (which I believe are in season or will be when I have to make this) with Vanilla Ice Cream, Caramel Sauce, and a Cinnamon Tuile(maybe Cinnamon-Walnut) as the garnish. Does anyone else have any great dessert ideas I could try out? It's for my Baking class and I want to impress my teachers but at the same time we were warned to not try something too hard and too time consuming (6 hours to make) Any and all help would be appreciated

Whole Wheat Flower

xyztrace — Sat, 07 Nov 2009 06:42:28 GMT

If I use whole wheat flower instead of all purpose when I am making cookies
will the cookie come out like a cake. I don,t want that. Also can I get chocolate to set if I cream the butter with agave nectar instead of sugar or honey instead of sugar.

Sweet bread recipe

ohiofarmer — Sat, 07 Nov 2009 02:17:53 GMT

My mother had this recipe for years but I have never found it in any cook book or online.
We call it Ice box Kuchen
The beard is made with yeast, flour, sugar and cinnamon and milk and lard and eggs.
The milk is heated till it scolds, forms a skin on the top. We put the lard, (shortening) in the hot milk to let it melt and helps cool the milk. After the milk cools and we have formed the dough we let it raise till it doubles in size. We also have put it in the frig over night.
After the dough has risen we roll it out till about 1/8 inch thick.
Melted butter covers the dough, then walnuts and cinnamon, rains and brown sugar are sprinkled over it all.
We roll the whole thing up like a jelly roll and form a wreath.
The bread is baked until golden brown.
Served warm with a cup of coffee it makes a great morning sweet bread for breakfast.
Anyone know the correct name and where it originated.
Tom

workhard

chefster — Fri, 06 Nov 2009 21:49:50 GMT

hello everyone i,ve just taken a new role as headchef in belfast northern ireland and have been introduced to this new and exciting site i have a vast amount of culinary expertise and look forward to sharing and learning from other members,,happy cooking and remember everyone loves to eat...:peace:

passers

swedzfish2 — Fri, 06 Nov 2009 21:19:52 GMT

I am doing a party for 105 people. The menu........

bruschetta with roasted eggplant and tomatoes,pine nuts and basil with parmesan shavings
Spanakopita
crudite platter with hummus/sun dried tomato dip (stationary)
won ton cups with chick peas,roasted peppers and feta
tomato pesto tartletts
grilled veggie kabobs with arriabiatta sauce and maybe a remoulade if you think that goes with the rest of the menu

4 heavy pasta enrees made by someone else.

Dessert:
Mini pumpkin cheesecake
phyllo cups w/ cannoli cream and fresh fruit (do I fill last minute?)
mini brownies w/ fresh cream
choc chip cookies

We are going to have 2 passers bec this will be in a house. What do I need to know about prepping the trays for the passers? do I put small cups w/ the dipping sauce for people to dip the kabobs into? Please any info,feedback, comments would be appreciated.

Making Vinegar

LukeP — Fri, 06 Nov 2009 21:10:00 GMT

I want to start making my own vinegar. Most of what I find here in Costa Rica is synthetic (with artificial color if it is dark). You can find sushi vinegar, pasteurized cider vinegar and an insipid red-wine vinegar in the stores here.

I am interested in making red wine vinegar. I have read an instructional on How to Make Red Wine Vinegar - which pretty much tells me what I need to do to make the vinegar; however I do not know where to get a source of vinegar mother in this country.

I have noticed that the sushi vinegar has a sediment in the bottom. The other brands do not. Do you think that this would be a good source for starting a vinegar mother?:smiles: