Posts by Coregonus

IMHO, good sushi chef actually doing us a favor using flash-frozen fish. Certain kinds are trully infested plus it stays fresher inside - trained chefs are butchering each fillet anyway looking for right texture and toss away huge part...

There is an interesting way to slow-cook duck in Europe. Whole duck (extra fat removed, skin pierced, marinated in white wine with honey and aromatics) goes into oval dutch oven with lots of quartered skin-on Granny Smith apples all over...

I'm glad I had my chance to work with fresh Opakapaka few times, makes great ceviche. To avoid tough and dry product, I'd cook it with moist heat. Otherwise, it could lose moisture being frozen by any methode other than flash-freeze or...

Folllowing the thread (and enjoying it) I spotted Henckels Ad popping up on new page sometimes. That brings my memories back.. Henckels were predominant by number at most kitchen I've seen as well as on Ebay recently. Chefs most often...

It wouldn't brown so fast if you cut off air access. I don't mean individual wrapping :crazy: but try to seal whole bunch around as tight as possible. Same with salad topped with avocado or guacamole - don't just cover bowl, drop plastic...

High carbons should be able to maintain fine edge - 15-18 degrees. To get there you need to put knives thru at least 3-4 different grit, finishing at 1000-3000. Best for dollar are whetstones or aluminium oxide. Make sure you use proper...

Now he has 2 stars and that's the best answer. Even 10 stars from Times couldn't do same justice. Here is update that came in yesterday: NEW YORK (Reuters) - Tom Colicchio of "Top Chef" fame lost a Michelin star at his New...

Here is an update I picked from yesterday's news. I hope it helps. NEW YORK (Reuters) - Tom Colicchio of "Top Chef" fame lost a Michelin star at his New York restaurant Craft, while British celebrity chef Gordon Ramsay gained...

I completely support forementioned pig's "genetisist" opinion regarding marbeling. However, Tamworth is bacon-oriented breed. Berkshire (Kurobuta) bread beats it 100% being butchered right for a-la-cart and portioned. For...

Pardone me, is it the other way to spell "borsht"? :D C