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Posts by DuckFat

The dimpled handle on the Global is one of the better functional features. Not that you should like it because of that. Oddly enough a lot of people compare them to the Chroma but they are nothing like each other at all. The handle on the Global is far more functional. One of the few knives that are balanced. IIR there was a CSI episode that riffed on Anthony Bourdain and a global knife. They found sand from the inside of the handle that was used in the crime. :smiles:
Maybe in the next life I will get to go bird hunting in the basque region. The dish sounds great. I'm marking this one to try in the future with partridge.
"I would also suggest oiling those wooden handles thoroughly, with boiled linseed oil" I would suggest a bit of caution with that to those using traditional or WA knives. Linseed oil sets up hard and is often the finish on wood like gun stocks. I would not want to seal my handles like that. I prefer to keep the pores of the wood open to some degree. If you seal the wood tight the handles may crack or split from drying out. I use cutting board wax on mine. It's very...
Why? As far as I know there are no health code restrictions for hot holding times here. If a hot item like soup is over 140 degrees it is in the safe zone. By those standards we would have to pull numerous sauces several times a day and pitch them. IMO that's way over the top. In fact I not only hold some for several hours we cool properly and use another day. If it's outside of the HACCP temps then two hours is about it but that's another story. Who tosses out demi,...
I don't know if this too late to help the OP. Since it's early Christmas morning here please forgive the cut and paste response from another forum that I made in the past. I hope it might help the OP. If you have a polder thermometer I find them very helpful at home. Merrry Christmas! Carmelize ribs; Pre-heat ovens to 450. Cook ribs with chuck ends facing fans (home ovens may not be large enough to load in this manner) for 40-60 minutes or until internal temp of 55-60...
I use to do a smoked prime rib every Christmas. I'll echo what BDL noted about too much smoke. It's easy to do with a prime rib. What worked well for me was to smoke the roast lightly and then finish it in the oven as normal. The real trick with a prime rib is to get the conversion process to take as long as possible much like a pork butt. If you can't get the grill or smoker cooler prop the door if you can. I want to extend the hold time on a prime rib several hours....
What happens if you put your knives in a drawer with out a slotted block? Do they pick up some sort of disease or try to mate? Maybe I need to toss a Masamoto and a Wusthof in there over night and see what happens. :rolleyes: :lol: I never understood why people get in such a twist about tossing a knife in a drawer. I toss mine in a tool box and have for many years and they see a lot more movement than a kitchen drawer. The only issue I see with the drawer is that over...
"I will admit that par-cooked risotto is done by many restaurants, but the term GOOD Risotto is not attached with that technique" Some one forgot to send Thomas Keller (and numerous others) the memo that par cooked risotto is not good. See page 88 in The French Laundry cook book.
Cream in carbonara? Noooooooooooooooooooooo :lol:
Merry Christmas to you as well and to every one here at Chef Talk.
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