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The only acceptable way to eat filet mignon is deep fried to mid-rare/rare. No, I'm not joking.
I don't need no stinkin' kitchen knives because I only eat TV dinners. They come pre-cut, so all I need is a fork.
Knives are for people who can't afford TV dinners and are stupid enough to cook their own…
Had to look that up!Santokus are for people with aichmophobia.
The only acceptable way to eat filet mignon is deep fried to mid-rare/rare. No, I'm not joking.
and Im really going to get it for this one, but chicken fried steak is an inherently flawed dish, where you have a deep fried food that you are introducing a wet sauce too. it just doesnt make any sense. please stop.
isnt most tenderloin technically shallow fried? certainly I wouldnt be cooking it without some additional fat, probably from grapeseed oil and (copious) butter.
now for an actual unpopular steak opinion; I would rather have a steak that's a little bit over but has a proper crust than one of those "perfectly cooked" sous vide steaks with weak ass caramelization.
furthermore, a well done burger is actually perfectly tasty if the fat content of the beef is high enough, and not every burger should be cooked medium. in fact, unless you're spending up for a proper, super fresh high cut blend, well done is probably a safer choice not only for safety but for taste/texture.
and Im really going to get it for this one, but chicken fried steak is an inherently flawed dish, where you have a deep fried food that you are introducing a wet sauce too. it just doesnt make any sense. please stop.
isnt most tenderloin technically shallow fried? certainly I wouldnt be cooking it without some additional fat, probably from grapeseed oil and (copious) butter.
now for an actual unpopular steak opinion; I would rather have a steak that's a little bit over but has a proper crust than one of those "perfectly cooked" sous vide steaks with weak ass caramelization.
furthermore, a well done burger is actually perfectly tasty if the fat content of the beef is high enough, and not every burger should be cooked medium. in fact, unless you're spending up for a proper, super fresh high cut blend, well done is probably a safer choice not only for safety but for taste/texture.
and Im really going to get it for this one, but chicken fried steak is an inherently flawed dish, where you have a deep fried food that you are introducing a wet sauce too. it just doesnt make any sense. please stop.
Then you're in the right place! Just order a sweet tea and ask for extra lemons on the side. No explaining necessary.I am a strange one in Texas that I like fresh squeezed lemon juice on my chicken fried steak.
As a professional cook, I don’t care that much about food release. I have never heard any chef mention food release from a knife. I think it is only a home cook thing. Pros just learn how to deal with it.As a home cook, I just don't care that much about food release.
As a professional cook, I don’t care that much about food release. I have never heard any chef mention food release from a knife. I think it is only a home cook thing. Pros just learn how to deal with it.
Great point. I bet pros can adjust to anything and we know that most pros who are not knife enthusiasts use relatively crappy knives, so being a pro doesn’t necessarily make one a knife connoisseur.I think it’s more likely that it’s a knife nerd thing. There are plenty of pro cooks/chefs on here that love food release.
Taper from spine to tip, not really. The blade face being rounded does. 2 flat surfaces have more friction than a flat and curved surface. Less surface area in contact with each other.So, doesn't a knife taper keep food from sticking? I don't really have an understanding of this. Is it because I use German knives?
So, doesn't a knife taper keep food from sticking? I don't really have an understanding of this. Is it because I use German knives?
I care about food release. Sucks to stop while cutting something to pry it off. That said, if it doesn't suction on, I can make it work.View attachment 136264
What convexing? :| My Wüsthof is only second to my Robert Herder in stickage...One benefit of the German knives is they have nice convex faces that aid in food release. The drawback is that they tend to wedge or split denser foods before cutting all the way through. Very thin knives have less room for convexity. Flatter grinds have more issues with suction.
So, doesn't a knife taper keep food from sticking? I don't really have an understanding of this. Is it because I use German knives?
Bad picture, taken with crappy camera phone, in the middle of service. It was the Milan Gravier pass around knife.If that's spine of knife on peeled potato in picture it looks pretty thick. is that a Deba? Don't peel potato always skin on home cook. Cut before cook.
My blue moon has relatively thick spine Nashiji finish potatoes don't stick because top of knife
is thick bottom assem. grind.
What convexing? :| My Wüsthof is only second to my Robert Herder in stickage...
At least the Herder has thinness behind the edge / lack of wedging as an excuse.
Do your belts touch the edge, or most of the face of the blade?So, I guess my German knives have convex faces because I use belts to sharpen with instead of stones?
I honestly don't know what results your belt have. Could be simply because yours were older so they were still manually ground. This discussion is more about the original factory grind (so not so much the edge itself, but the but everything above it).So, I guess my German knives have convex faces because I use belts to sharpen with instead of stones?
I think just the edge.Do your belts touch the edge, or most of the face of the blade?
Yeah that's just sharpening the edge, not really what people here consider any kind of grind that relates to food release.
One benefit of the German knives is they have nice convex faces that aid in food release. The drawback is that they tend to wedge or split denser foods before cutting all the way through. Very thin knives have less room for convexity. Flatter grinds have more issues with suction.
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