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Hi KKF, I previously talked about making sourdough porridge baguettes. When I changed locations, I found myself faced with different (warmer) weather, flour, and, most importantly, ovens. In this post, I update my recipe with tips in baking baguettes in a gas oven. The main contribution here...

I'm on a quest to put a large (~half sheet tray sized) relatively sealed container in the oven. I want it to hold steam for baking baguettes (trapping steam in a gas oven is harder than an electric oven). This weekend, I'm trying a disposable steam tray on-top of half sheet, but I'm hoping for...

I thought about posting this stupid question in the massdrop page, but I figured this was a more appropriate forum. What is wrought (iron?) cladding and how is it different from the iron clad or carbon (steel?) clad knives that seem to be common from japanese smiths? I did a quick search and I...

Intro I love pasta almost as much as I love bread. Some dishes just do not work with any other starch. However, in the last 10 years, I've found myself becoming increasingly sensitive to normal dry boxed pasta and even homemade fresh pasta. Someone might suspect a gluten sensitivity, but I...

I've been working on this recipe every week since the beginning of Covid. The recipe hasn't changed in 8 months and the last 3 months has resulted in fairly consistent results so I feel confident sharing it. The goal of this bread is: Baguette shaped Whole wheat, at least 60% (this is ~72%)...

I am very late to the sous vide party but I have a sous vide machine and some chicken thighs I need to use up. What are some fun ways of cooking chicken thighs sous vide? I tried 2 hr at 165F with and without a marinade (soy, mustard, oil). It was good (perfectly cooked, very juicy) but it...

I'm interested in playing with a 210 petty/suji. I posted a general recommend me post with more details here. In short, I'm looking for a thicker grind petty with length 210 +/- 15 mm, and height 30-35mm. I prefer stainless or semi-stainless. Thanks!

I'm interested in getting a 210 petty/suji for in hand and board work. I have a few 240 gyutos I like for different purposes (yoshikane skd, munetoshi, gengetsu) but none of them are great at cutting in the air (in hand). I always feel like I'm about to cut my index finger and thumb because...

I would like to make pad see ew / chow fun where pieces of the noodles are crispy / blistered due to the heat of the pan to add texture. Has anyone accomplished this on a home stove? What about a restaurant stove / wok burner? Or, does the addition of soy+whatever at the end make this a waste...

I am confused about single bevel knives and why concavity is not as important or more important as convexity when discussing wedging, food release and stiction. In this post, I try to understand what attributes of single bevel knives make them perform better than double bevel knives. Warning...

I've seen a few discussions around push cut vs rocking and the recent discussion about cutting techniques with vegetables. I would like to start a discussion about cutting techniques that do not involve prolonged board contact. Do you notice a difference in speed, accuracy, or "quality of...

Hi, all. I've been lurking here for 6 months or so and figured I should take the plunge. I'm a home cook using an ikazuchi and kaeru white gyuto. I'm interested in trying something more workhorse next. My knives end up sharper when I sharpen but that's about all I can say. Besides knives...