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Posts by BrianShaw

But in terms of sources: subscribe to Fine Cooking magazine. It has a breadth of information and recipes ranging from basic to advanced gourmet. Also has occasional articles that teach options and flavor layering/matching.
Another good method to improve skills: eat out a lot, especially at the better restaurants that serve the cuisine you want to master. Eat everything you can whenever you can. This tends to be an expensive education but with the right dining partner it can be quite enjoyable as well as educational. Then imitate!
P. S. I haven't seen that show yet. Saved it on DVR but haven't had time to watch. Is it any good?
This suggestion is not a source but a well hnown method: get a job in the industry. Start at the bottom if you must. Even working in a fast food environment will teach a willing student valuable life skills. At home - practice, practice, practice. If you have a mom or grandma who cooks - pay attention and learn the family recipes. If not, get a job in the industry and pay attention at all times. Don't let any kitchen task be "beneath your dignity".
Darker pan tends to "bake hotter" than light pans so timing may differ slightly. Test early and often until you know how your recipe and the pan performs. Nonstick is great until they scratch. Regular pans will last longer but will need to be prepared more carefully. There also may be similar differences between thick and thin pans.
Also look at Parrish Magic Line.
Definitely consider metal pans. Much easier to bake in. Light and dark metal bake slightly different but either is better than Pyrex.
All of that and maybe more.  It also may also have something to do with the customer base - folks who buy Japanese knives are more likely to spend more money on them.
Suggest you review a few of the many similar posts by folks in similar situation and needs as are you.
For chopping you may want to consider a Chinese cleaver.
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