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I had made a post about trying my hand at a demi glace-ish reduction, and one fellow recommended a book by James Peterson: I don't know that I have a go-to cookbook for anything, to be honest. I'm looking for recommendations from people who are more skilled and knowledgeable than me...

Hi guys, I have a 24 quart pot on my stove at home right now and it's simmering 10lbs of beef bones and oxtail, as well as some coarse carrots, onions, and celery. My recipe called for veal bones, on account of the higher collagen content of them, but I was unable to procure any so I used...

Hi guys. I just finished my first end grain cutting board and am currently feeding it mineral oil. I was wondering what y'all used for an actual finish? I've found a couple camps, one using a 4:1 mineral oil:bees wax mix, and the second using a store bought mixture with some carnuba wax in...

Ok, I bought my token first knife 240mm Gyuto and I love it. Now I can focus my energy on the truly important things in my kitchen..... like sourcing the ultimate watermelon knife. I'm looking for a loong, thiiin, shaaarp, knife with which to cut up 3-4 watermelons per week. (If it's also...

I took my father for a 4 hour private cooking class last night with a local chef and it was fantastic. The only time I've cooked anywhere aside from my home was for a few months in a pizza place when I was younger. One strong takeaway from the class last night was my complete ignorance and...

Like the title says, if you had to make do with three knives for the rest of your life which would you keep? What size and style? I'm asking this in the context of a home cook, non commercial setting. I understand that one knife would likely suffice in a pinch, but for the lions share...

Yes, the quotations in the title are by design. Reason being, I'm looking for a simple seasoning blend for a very unauthentic stir fry. I've recently been messing with trying to use up home leftovers by compiling compatible bits (veggies, rice, pasta, protein) in a big round bottomed pan and...

LOCATION Canada KNIFE TYPE Gyuto Are you right or left handed? Left Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either, aesthetically I like the Japanese handle so would prefer it. What length of knife (blade) are you interested in...

Hi guys (and girls?). I'm a brand new member, just getting into sharpening. I just introduced myself at Blade Forums so I'm taking the lazy approach and copy/pasting my post from there. :biggrin: As long as I can remember I've found the idea of sharpening blades to have a completely primal...