Recent content by J_Wisdom

I was an early adopter of sous vide well over 10 years ago, but hadn't been doing as much in recent years. This is my second attempt at a137 degree ribeye. It was 1.23 lbs. and about 1.6 inches thick. I ran it at 137 for 2 hours, 15 minutes, then I put in an ice bath for 10 minutes. Seared...

I strop my 240 using a piece of leather on a board, but I didn't do it for a while when I first got it. I find it helps in between sharpening.

I guess I'm late since you already ordered, but I bought the 240 gyuto Kotetsu SG2 last December on a whim. I love it! Likewise, I wanted the 210, but it was out of stock, so I went 240. Anyway, I ordered in the US from Chubo, and it was shipped via FedEx Air from Japan within a couple of...

I turned this over 15 years ago, but I don't remember what finish I put on it originally. Nothing else on it in 15 years. The bottom is yellow hard, which is a pretty cool wood can be made very smooth.

I have 4 of Made-In stainless line, and I like them all, some more than others. Like their Italian made pots more than the US made that I have. I have that same 3.5 qt saucier, and it has become my most used pot. The 10qt rondeau is a great pot, but a little big and bulky, but they have a 6...

Unfortunately, I'm spaced challenged, so I won't be in. However, it's a great looking board and an even greater gesture. Good luck to all that are in.

I just bought something on Sardel, and it had a $40 off coupon to share with people. I sent the link to myself to see the price needed, and it's $75 minimum, which seems pretty good. If anyone is interested, here's the link...

Yesterday, I did Pan de Cristal for the third time, and it's better each time. On my second attempt, I realized I didn't mix the dough well enough. For my third, I took the advice to use olive oil spray on parchment instead of flour on a board, and that was much better. I've also reduced the...

Thanks, Ian! Yes, I had some flour lines that ran through some of the loaves, so it made sense to try this. Plus, the flour is a little messy for me at that point. I'll post pics from this weekend.

One idea I read last night on Pan de Cristal showed using parchment paper sprayed with olive oil spray instead of a floured board to divide the dough on. I think I'll try that. I've also seen some recipes that state longer time intervals, such as 30–45 minutes between coil folds, as well as 5...

Actually, I'm still thinking on that, but I was considering baking it in the container I'm making the coil folds. Kind of like a focaccia, maybe. Maybe do a starter the day before to add to it. I'm reading about ideas now. It was pretty light and fluffy in the dish., which got me thinking...

My second attempt at Pan de Cristal. Might try again this weekend, but I might deviate towards the end.

I ordered the 10-qt., but the price is now $209. Hopefully it will be on sale this weekend, but I didn't know they had a 45 day price match policy, which seems pretty good and definitely reasonable. The Sardel non-stick 12" pan I just received has better finish on the edges vs my made-in SS...

I asked Made-In if I could get the discount on the rondeau I ordered, and got this response "If the rondeau is included in the sale it will qualify for a price match since it is within 45 days of the Sale. I will stay in touch to let you know."

I asked Made In cookware when their next big sale was coming up not thinking it would be this soon. Turns out, it's the weekend after I order a rondeau. Here's their response. "Our next big sale is coming up soon: Presidents Day - February 17th -20th."