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Type: Posts; User: EdipisReks

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  1. Replies
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    125

    Awesome post! I've recently gotten into making...

    Awesome post! I've recently gotten into making sausage, and this is great.
  2. Dough and meat grinding/sausage stuffing, mostly....

    Dough and meat grinding/sausage stuffing, mostly. My wife does all kinds of stuff with it. I used to make mayo with it, but I use an immersion blender, these days.
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    306

    I got a NIB VacMaster Pro 260 for $100 on eBay,...

    I got a NIB VacMaster Pro 260 for $100 on eBay, and I'm in love. How much better is the chamber? I had no problems with liquid in bags (using the "pulse mode" and some care, though I've had to...
  4. Sounds like a winner, for sure.

    Sounds like a winner, for sure.
  5. That was my first thought, too.

    That was my first thought, too.
  6. Replies
    2,813
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    321,384

    That's interesting enough that I'd love to try...

    That's interesting enough that I'd love to try one (especially since my super thinned out Z-K is my go to knife most days). The low hamon at the heel suggests that it ain't gonna last 20 years,...
  7. Replies
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    2,306

    $450.

    $450.
  8. Replies
    39
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    1,072

    oooh, that looks good!

    oooh, that looks good!
  9. Replies
    5
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    352

    Looks great!

    Looks great!
  10. Replies
    61
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    3,393

    You'll need to chamfer the edges as you use the...

    You'll need to chamfer the edges as you use the stone, and that's not a big deal at all.
  11. Replies
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    3,404

    I have a 2 year old Pro that handles bread dough...

    I have a 2 year old Pro that handles bread dough like a champ. There is, however, AFAIK, still a single nylon component in the mechanism. This is because, if you get your fingers stuck in it, it's...
  12. Replies
    2,813
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    321,384

    I bet that was a fun box to open!

    I bet that was a fun box to open!
  13. Replies
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    11,204

    wow.

    wow.
  14. Replies
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    867

    I agree, it's what I use.

    I agree, it's what I use.
  15. Replies
    26
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    657

    I see what you're trying to do, Theory: I've...

    I see what you're trying to do, Theory: I've seen some of your knives. Let's just leave it at that.
  16. Replies
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    657

    My question too. I've done it many times, and...

    My question too. I've done it many times, and seen it in many, many recipes. Almost any protein I cook in a water bath is going to be hit with an extremely hot pan (I'd rather braise things like...
  17. Replies
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    1,348

    I really want a thermapen. I currently have a...

    I really want a thermapen. I currently have a Rosele "instant," which takes about 5 seconds to come to temp, and which I got for free due to a gift card. It's good enough, but that 5 seconds is...
  18. Replies
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    That makes sense, then. I just bought a...

    That makes sense, then.

    I just bought a PolyScience Sous Vide Creative from overstock.com. After reading a bunch of reviews, I think it's worth the extra $100, but we'll see. I'm happy with the...
  19. Replies
    26
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    657

    For protein (and keep in mind that I've only done...

    For protein (and keep in mind that I've only done low temp water baths the old fashioned way, with a pot and ice cubes and a lot of time on my hands, or in coolers with pre-heated water), I prefer...
  20. Replies
    44
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    2,361

    I mirror-polished a Shig, once. Talk about...

    I mirror-polished a Shig, once. Talk about sticktion city.
  21. Replies
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    2,361

    That's true.

    That's true.
  22. Replies
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    Leidenfrost makes it not as bad as you might...

    Leidenfrost makes it not as bad as you might think, as long as it's a brief immersion.
  23. Replies
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    I would send it to Jon.

    I would send it to Jon.
  24. Replies
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    If I had the money, I'd have Jon get me one of...

    If I had the money, I'd have Jon get me one of these.
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    I regularly use three big end-grain boards (two...

    I regularly use three big end-grain boards (two 20x15x3 maple boards and an 18x13x2 birch board). The method I suggest is the way to go, until such a time as they are sufficiently oiled and waxed...
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