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Type: Posts; User: 99cuts

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  1. Replies
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    1,059

    If you don't have a stone or steel, you lose all...

    If you don't have a stone or steel, you lose all the heat when you open the oven door. At that point your dough is baking too slowly, so all the moisture will be gone by the end. I suspect that's the...
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    haha, i've had successes and failures making...

    haha, i've had successes and failures making pizza in my oven. There is hope!

    which dough recipe are you using? are you trying to make napoletana pizza or NY style?

    guessing blindly based on...
  3. Thread: Cleaver Love

    by 99cuts
    Replies
    18
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    Perfect timing since I've been researching on...

    Perfect timing since I've been researching on cleaver sizes. See my thread here:
    http://www.kitchenknifeforums.com/showthread.php/14130-Chinese-Cleaver-sizing

    Can you explain why you prefer the...
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    Chinese Cleaver sizing

    Hi folks,

    I've been shopping for a Chinese cleaver for all-around kitchen use and found they come in different sizes, from 7" to over 12". The custom made ones also have various sizes. How do you...
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    Thank you!

    Thank you everyone for the warm welcome!
  6. Replies
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    476

    "hello knife people" =)

    I'm quoting "virtuovice" from youtube, my fav knife channel. Sorry I'm not him, just a fan. =)

    I've been mostly socializing on another forum, but decided that I should learn more about kitchen...
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