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Isn't teak hard on knife edges? It's full of silica and I always heard that.
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Aug 4, 2017 06:56
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| # ? May 13, 2024 04:47 |
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TychoCelchuuu posted:I guess as long as we're sort of talking about the topic, I think maybe it might be time for a new cutting board. Suggestions? Wood ones look fancy but if I have to feed them a bunch of oil maybe it'd be easier just to get one of those plastic or foam ones that they sell at the restaurant supply store? Has anyone ever bought an Epicurean brand cutting board? Those look pretty cheap and small, which is nice. Some day I probably want to buy a bigass pretty board but right now I'm sharing a small apartment with a few other people so it would be nice to have a relatively small, hardy board I could leave sitting out without taking up too much space. If money is an issue, just buy cheap wooden ones from the store: I have a few nicer chopping boards supplemented with three or four from Tesco that cost £2 each, they're fine for what you're looking for. And I don't oil my chopping boards with gallon jugs of oil, they've lasted for a few years now without any input from me.
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Aug 4, 2017 07:38
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Is there general math to estimate how much of a given nutrient gets absorbed by meat that's marinated? IE (made up numbers) soy sauce has 1 gram of sodium per 15 ml, you marinate a pound of chicken in 600 ml of soy sauce, how much of that 40 g of sodium remains in the chicken once you drain it?
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Aug 4, 2017 07:47
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Almost none of it
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Aug 4, 2017 08:22
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Javid posted:Is there general math to estimate how much of a given nutrient gets absorbed by meat that's marinated? IE (made up numbers) soy sauce has 1 gram of sodium per 15 ml, you marinate a pound of chicken in 600 ml of soy sauce, how much of that 40 g of sodium remains in the chicken once you drain it? Virtually nothing else (except water) will diffuse throughout the tissue unless it's been jaccarded or something like that. That's not to say you shouldn't add other stuff to a brine or marinade, just keep in mind that you're basically just slathering seasonings on the surface rather than diffusing them throughout the tissue.
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Aug 4, 2017 09:06
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Chemmy posted:Isn't teak hard on knife edges? It's full of silica and I always heard that. Well, gently caress. I imagine that I can't return it now that it's oiled...
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Aug 4, 2017 14:51
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Chemmy posted:Isn't teak hard on knife edges? It's full of silica and I always heard that. very yes, I didn't wanna break dude's heart though.
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Aug 4, 2017 15:13
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I like cheap bamboo cutting boards, the current set I bought at Job Lots (a chain of close-out stores in MA). They do need oil though, or else they dry out and snap apart. How much oil they need depends on how much you wash them, though. If regularly run them through the dish washer (which I don't do), you'll need to oil them twice a month.
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Aug 4, 2017 15:14
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Maple is nice
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Aug 4, 2017 15:16
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Sani tuff for life.
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Aug 4, 2017 15:21
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PRADA SLUT posted:I'm sous viding chicken legs and want to finish them on the grill the next day to crisp the skin up a bit. Should I bring them to room temperature before grilling or put them on cold? Anything else to know? Still wondering.
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Aug 4, 2017 15:33
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PRADA SLUT posted:Still wondering. I'd put them on cold, it will give you some margin for error when trying ti crisp the skin. Make sure your grill is really hot. fake edit: and dry them off really well before they go on
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Aug 4, 2017 15:35
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If the goal is just to crisp the skin, id pan fry it or deep fry it, tbh. grilling would char pretty easily.
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Aug 4, 2017 15:55
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Squashy Nipples posted:I like cheap bamboo cutting boards, the current set I bought at Job Lots (a chain of close-out stores in MA). I can run my Ikea bamboo cutting boards in the dishwasher as long as I oil em??
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Aug 4, 2017 15:59
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DekeThornton posted:I can run my Ikea bamboo cutting boards in the dishwasher as long as I oil em?? you can but you're going to shorten the lifespan of them just wash and air dry is pretty good imo
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Aug 4, 2017 16:13
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That is what I usully do, but with limited kitchen space using the dishwasher would be nice occasionally.
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Aug 4, 2017 16:18
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I've been decided that teak being less than ideal isn't something I want to be upset about, since I can't return the board now that it's oiled. My Shun has lifetime free sharpening, and my other knives are of the "$100 for a full set from Target" variety, so I'm not too worried. Plus the board itself will probably last longer than me, so that's a plus right? Silver linings and all that.
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Aug 4, 2017 16:51
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GrAviTy84 posted:If the goal is just to crisp the skin, id pan fry it or deep fry it, tbh. grilling would char pretty easily. I'm grilling some sides for a party outside, so it's all-grill here. What temperature should they be at inside just for eating? They're already cooked.
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Aug 4, 2017 17:02
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Annath posted:I've been decided that teak being less than ideal isn't something I want to be upset about, since I can't return the board now that it's oiled. Yeah I wouldn't worry about it at this point. Steel your knives every time you use them. That cutting board is absolutely beautiful, I'd be willing to put up with any dulling it caused.
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Aug 4, 2017 17:27
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Annath posted:I've been decided that teak being less than ideal isn't something I want to be upset about, since I can't return the board now that it's oiled. yeah in the grand scheme of things it's a pretty small issue, especially because it's end grain. just enjoy it. unless you're a gigantic blade sperglord with 15 water stones that has a weekly ritual or something you probably wont even notice the dulling. PRADA SLUT posted:I'm grilling some sides for a party outside, so it's all-grill here. same temp you puddled at
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Aug 4, 2017 17:32
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Annath posted:I've been decided that teak being less than ideal isn't something I want to be upset about, since I can't return the board now that it's oiled. This is a great opportunity to learn to sharpen your knives. Practice on the Target ones until you're really good at it.
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Aug 4, 2017 18:58
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Flash Gordon Ramsay posted:Yeah I wouldn't worry about it at this point. Steel your knives every time you use them. That cutting board is absolutely beautiful, I'd be willing to put up with any dulling it caused. Thanks! It's actually a Mario Batali partnership with Madeira. He and Gordon Ramsay are pretty much the only "celebrity" chefs who's thoughts and products I trust, largely because you hardly ever see either of them pushing a product. It's always just them doing their craft well. Chemmy posted:This is a great opportunity to learn to sharpen your knives. Practice on the Target ones until you're really good at it. Any suggestions on tools for sharpening? I've literally never done it.
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Aug 4, 2017 19:33
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Annath posted:Any suggestions on tools for sharpening? I've literally never done it. edge pros are pretty fool proof but blade nerdlords say there's no finesse or art to it, which is true, but if you just want utilitarian, it's fine. Other than that, japanese waterstones. You can get by with just one ~1k grit. I have a bester 1200 grit waterstone that is fantastic. You can do polishes up to higher grits but at somepoint you're polishing away all the blade "bite" which can feel weird when cutting. lower grits are good for chip repairs but if you had something that bad I'd just send it to shun since you have the lifetime thing.
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Aug 4, 2017 20:19
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Aug 4, 2017 20:35
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GrAviTy84 posted:edge pros are pretty fool proof but blade nerdlords say there's no finesse or art to it, which is true, but if you just want utilitarian, it's fine. Other than that, japanese waterstones. You can get by with just one ~1k grit. I have a bester 1200 grit waterstone that is fantastic. You can do polishes up to higher grits but at somepoint you're polishing away all the blade "bite" which can feel weird when cutting. lower grits are good for chip repairs but if you had something that bad I'd just send it to shun since you have the lifetime thing. Wetstones require a LOT of practice to avoid ruining the blade.
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Aug 4, 2017 20:46
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Uncle w Benefits posted:Wetstones require a LOT of practice to avoid ruining the blade. not really... it's like anything else, read about it, watch a few things, learn about it, do it with a lovely knife, dull that knife, try again, dull it again, try it again, do it with your nice thing but hella slowly. assuming dude has the lifetime sharpening thing and is still asking about how to sharpen, it sounds like they're willing to put in the effort.
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Aug 4, 2017 20:57
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Uncle w Benefits posted:Wetstones require a LOT of practice to avoid ruining the blade. That's an exaggeration. Patience, a few YouTube's and if you're nervous a fibrox to practice on and you'll be good.
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Aug 4, 2017 21:23
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That Burrfection guy on Youtube is pretty relaxing to watch, like the Bob Ross of knife sharpening
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Aug 4, 2017 22:06
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Sextro posted:That's an exaggeration. Patience, a few YouTube's and if you're nervous a fibrox to practice on and you'll be good. Not at all. If you can't lock your wrist at a perfect 35* you'll get a lovely edge that is inconsistent. Takes waaaaaay too much effort and practice to use those w/o ruining the knife.
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Aug 4, 2017 22:44
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35 degrees is so loving blunt, lol it's not that hard, the quarter trick is pretty newbie friendly.
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Aug 4, 2017 23:02
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Whetstones are hard as hell to learn on. Either the edge pro or whatever system that looks everything together or, what I use, a SpyderCo Sharpmaker. It's pretty affordable and foolproof.
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Aug 4, 2017 23:06
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I sharpen all my knives at 90 degrees. By hand.
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Aug 4, 2017 23:12
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I use an Edge Faux and it's really easy to use, and it's only like $50 even if you get the other attachments from CKTG (angle cube and magnets to hold the knife, mainly) - $30 if you can do without that stuff. Extra stones can get expensive, but you don't have to buy the $600 Chosera set if you don't want to.
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Aug 5, 2017 00:52
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GrAviTy84 posted:If the goal is just to crisp the skin, id pan fry it or deep fry it, tbh. grilling would char pretty easily. Yeah, good crispy skin while grilling is tricky. Dry outside and inside the skin, keep the temps low enough to avoid excessive char but high enough to avoid flab. Far easier to fry it up.
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Aug 5, 2017 00:56
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What am I looking at here?
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Aug 5, 2017 01:15
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LongSack posted:What am I looking at here? A guided sharpening system like the Edge Pro, I'm not sure which one it is. The knife blade gets put in the clamp and the sharpening stone gets clamped in the holder on the rod assembly, you can adjust the height of the rod and thereby the angle at which the stone rubs against the edge of the knife. I'm guessing the clamp for the knife rotates so you can keep the same angle when you move from one side of the knife to the other.
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Aug 5, 2017 01:25
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LongSack posted:What am I looking at here? Knife spergin'
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Aug 5, 2017 01:27
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I am looking for some books to read. I realized my knowledge of food is broad but not deep enough, and want to get into real detail on a few cuisines and learn more. I'm specifically looking for Japanese, Greek, Italian, and Mexican. I don't know where to start with this. I want to learn about regional foods and why things are done rather than just what to do. Like for Japanese food, I make a lot of everyday stuff and am good at it but I want to be able to put together stuff nobody's ever heard of unless they lived there or are giant nerds like me.
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Aug 5, 2017 14:52
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Grand Fromage posted:I am looking for some books to read. I realized my knowledge of food is broad but not deep enough, and want to get into real detail on a few cuisines and learn more. I'm specifically looking for Japanese, Greek, Italian, and Mexican. I don't know where to start with this. I want to learn about regional foods and why things are done rather than just what to do. Like for Japanese food, I make a lot of everyday stuff and am good at it but I want to be able to put together stuff nobody's ever heard of unless they lived there or are giant nerds like me.
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Aug 5, 2017 15:28
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| # ? May 13, 2024 04:47 |
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SymmetryrtemmyS posted:
Yeah, the 12", because it means more crispy crust-bits on my cornbread than the deeper cake I get in a 10". 
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Aug 6, 2017 05:50
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