Recent content by scrappy

Thanks for your insight. I will be moving back to the city next year. As much as I am looking forward to it, the apartment I am moving to has a tiny kitchen. Sadly, I think a Kenwood XL would be too big. Space-wise, the regular Titanium Chef Baker seems the most viable option. I was considering...

I had never heard of these mixers until recently. I am looking to get myself a new mixer. I bought a Kenwood Chef Major 20 years ago but, moving abroad shortly after, I never really used it. It has been in storage ever since. I’m far more into baking now, so I am more confident a mixer would...

I am a songwriter/producer with a headphone fetish. I second the Head-Fi (www.head-fi.org/) recommendations. It’s a fantastic resource.

I second pistachios… great combination. Berries also pair extremely well with panna cotta.

Well, thanks, everyone, for your input and guidance. I just cracked open the crock. It has been three days now. The weights had moved a little. The cabbage leaf I placed on top was partially above the brine. I discarded it. OK, an admission here - I had never had kimchi before. My ferment...

Yesterday, I bought a couple of 1-litre glass jars. the plastic lids have valves in them for gas release. Sounds similar to what you are describing. Looking forward to using them and watching the fermentation process. I can then pop them straight in the fridge when the fermentation needs to be...

Thanks for the encouragement. In a way, I wish I hadn’t used an opaque ceramic crock for my first ferment. It would be really help the learning process to see what’s going on. As I’m using a water seal, this time, I’m going to let things run their course for better or worse. I don’t want to risk...

Thanks. It’s been exactly 24 hours now and I’ve only seen a few bubbles, like about five. I must resist the urge to keep looking. The watched kettle never boils! Thanks for the suggestions. The crock came with weights, and I was very careful about submerging everything. I used a large cabbage...

I really appreciate the advice. In that case, I won’t disturb it, I’ll just make sure the water seal doesn’t dry out. Other than that, it is now in the lap of the gods. I’ll know soon enough. Thanks again :)

Having decided to include more fermented foods in my diet, I recently got myself a fermentation crock. It is ceramic with a water seal. Yesterday, I used my crock for the first time, to make some kimchi. It has now been fermenting for about 12 hours. However, I am unsure whether I should be...

Thank you very much. That’s really helpful. I didn’t realise there was a JKI flattening video. I have been working through the JKI sharpening videos. They are extremely instructive.

Thanks for the helpful suggestions. I have been using a Sharpie to make things easier. After sharpening my carbon cleaver yesterday, I noticed that the burr felt correct in certain places and absent in others. Sharpening in sections make this more evident. I am going to reread through a couple...

Thanks.The last time I sharpened, rasing a burr seemed more difficult than the time before. I’m thinking this might be an issue with the amount of pressure I am applying. I suspect that, because I am worried about angle inconsistency, I may not be applying sufficient pressure. Thanks for the...

Thanks for the words of encouragement and reassurance. I was holding back a little. I won’t now :)

OK. Thanks for the advice, I’ll stick with 1K and then progress when I’ve got the hang of things more. Will do. This is a real learning curve. On my first couple of attempts, the cleaver end up blunter than it was out of the box, then third time lucky, about the same sharpness. Now, as I said...