May I impose on your help? I have been thinking about purchasing a mandoline, although having never used one before, I am not sure what should I look for in one. What is worth paying? what features are critical vs desirable? materials...
I use two books at home for bread baking, the first one is "The Secrets of Jesuit Breadmaking" by Fr. Rick Curry S.J. and the second one is Reinhart's "Bread Baker's Apprentice". They are both very helpful, and a pleasure to read.
My background is Spaniard, and as such, my cooking is heavily influenced by Mediterranean cuisine, and more than a few hints of Moroccan and Middle Eastern cooking. There are more than a few books that I could recommend;...
Wonderful explanation BDL, thank you so much, as well as thank you to JBroida, LennyD, Scoobado97, Iceman, and Carpenter for taking the time to answer. I do not know what a cimeter so I will do a bit of reading on that. My...
I do not have one which is why I am looking for advise, but these are some of the tasks where I see myself using it:
I) Octopus: "Pulpo a Feira" is presented in individual slices of the cooked octopus on top of individual slices of...
Thank you so much guys for the helpful and sensible advise. I do cook very frequently, but not usually Japanese food or Sushi. Most of the recipes I prepare are from Spain. I have begun sharpening my knives with a King 1000 grit stone,...
I have read many of the postings regarding slicer knives, and not having experience with either a Yanagiba or a Sujihiki I begun to wonder what the differences are in terms of use and capabilities. I do understand that one of the main...
