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Type: Posts; User: JCHine

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  1. A favourite is cutting them into 25mm/1 inch...

    A favourite is cutting them into 25mm/1 inch steaks without skin. Cook @62C for a couple of hours in butter, let stand in bag for 5 min then flash off moisture before browning. Serve with a sauce...
  2. Sure am; Dave is my go to man on sous vide. ...

    Sure am; Dave is my go to man on sous vide. Learnt a hell of a lot from cooking issues over the years.
  3. Thread: Entertaining

    by JCHine
    Replies
    7
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    954

    Sous vide is actually pretty handy for pregnant...

    Sous vide is actually pretty handy for pregnant wives. Dave Arnold at cooking issues podcast ran through some hints on pasteurising things like eggs for mayonaise etc.
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    Brine is not really essential; on a shortish cook...

    Brine is not really essential; on a shortish cook it fixes the protein leakage that spoils appearance. Salting meat prior to SV can change the taste from fresh to braised fairly quickly. If this is...
  5. I've got a chamber vac sealer, but often use...

    I've got a chamber vac sealer, but often use zippy bag for short cooks and more delicate product such as fish and chicken. Key is to keep it under 65C (they get a little soft) and don't use the ones...
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    601

    Any hints on sharpening the No8? Cannot work out...

    Any hints on sharpening the No8? Cannot work out how to get it on the stones and mine was abused enough to need some serious love.
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    I'd add to the recommendation of a santoku; it is...

    I'd add to the recommendation of a santoku; it is the first knife for me that is packed when going away. Short enough for any holiday rental board, wide enough to carry food from poorly designed...
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    601

    I use a Mcusta MC-26D for doing mushroom tours...

    I use a Mcusta MC-26D for doing mushroom tours which is similar to harvesting. Open the knife and close it 100+ times each Sunday for 6 weeks for the last 6 years one handed and it still puts a...
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    My experience with the more rustic Kato nakiri...

    My experience with the more rustic Kato nakiri has been pretty positive and no more reactive than a Shig. It is very thick near the handle but tapers very nicely toward the end which makes it...
  10. It really depends on how thick the fish is. If...

    It really depends on how thick the fish is. If you have a chamber vac now suggest a high strength seal frozen with either a flavour or butter. Then add an additional 5min of cooking time per 10mm...
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    Had good experiences with the high temp DeBuyer's...

    Had good experiences with the high temp DeBuyer's that has an enamelled handle. The favourite sauté pan is a Sitram professional line that is remarkably non stick (for SS) even after 12+ years. Got...
  12. Maybe consider a sharpening course at CA in...

    Maybe consider a sharpening course at CA in Richmond…gave me a good start then it is practice, practice, practice...
  13. Holiday meal rescues share your tips and stories.

    You get invited out for a big holiday meal, but someone wants to do the hero dishes (like roast turkey or potatoes. You could bang these out like a boss in your own or work kitchen with the proper...
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    Overnight is probably a bit long for pork...

    Overnight is probably a bit long for pork tenderloin and you risk getting some textural issues. Despite what many folks believe it is possible to overcook sous vide and break the proteins down. The...
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    Asparagus is great SV. Fennel is even better in...

    Asparagus is great SV. Fennel is even better in chicken stock then finished on the stove until it syrupy…

    Investing in a lid and then cutting a hole is handy for longer cook times at higher temps.
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    Maybe keep the wrap off, the dryer the meat the...

    Maybe keep the wrap off, the dryer the meat the better then browning.
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    If you going to go overnight maybe place it up on...

    If you going to go overnight maybe place it up on a rack to prevent wet curing the meat. There will be a fair amount of moisture loss (which is a good thing for flavour).

    Been curious about...
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    There is a lot of KimChi love happening in my...

    There is a lot of KimChi love happening in my area as well.

    Kohl Rabi makes an interesting kimchi and you get to practice your cutting skills. Here is my version made for a local pickle club...
  19. Thread: Torch Advice

    by JCHine
    Replies
    27
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    1,377

    2nd VonBlewit's suggestion to check out the...

    2nd VonBlewit's suggestion to check out the searsall. I've ordered one.
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    28,169

    Roasting is a popcorn maker! Grinding, buy...

    Roasting is a popcorn maker!

    Grinding, buy as expensive as you can afford; it sounds strange but a uniform repeatable grind is incredibly important and will make up for a poor machine (if that...
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    Just picked up a chemex as I'm moving away from...

    Just picked up a chemex as I'm moving away from espresso (basically got a choice give up wine or espresso). Any hints on getting the best out of it? Using a Mazzer mini grinder and one of them...
  22. eGullet has quite a few thread on the original...

    eGullet has quite a few thread on the original Mac Cheese from MC which includes some discussion on converting the recipe for queso

    Have a look through here:
    ...
  23. The texture is a bit *ahem* artificial but that...

    The texture is a bit *ahem* artificial but that is the joy of it, having given it to a few people the texture often leads the tongue in a strange direction. Had someone swear it was out of a packet...
  24. Try modernistpantry.com they have all the fixings...

    Try modernistpantry.com they have all the fixings (and more)
  25. 2nd the modernist cuisine call...that stuff is...

    2nd the modernist cuisine call...that stuff is voodoo! Cheese, sodium citrate, carrrageen and beer. More beer = more sloppy. I make cheese slices out of it for burgers with really good cheddar and...
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