I'm seeing more and more people touting the idea that you will be a much better cook if you know science and study the Harold Mcgee book. I wonder if you really can be a better cook knowing about what's going on in a molecular way? I don't mean Modernist and Ferran Adria type cooking, I just mean plain organic chemistry as it applies to everyday cooking in home or at a restaurant. Did Escoffier study organic chemistry? probably too busy working 16+ hours a day. Thoughts??
I'm a novice having trouble understanding this. I read lists of what's in season, but I don't fully understand it.
Question 1. Is a food listed as in season now say apples, is it in season globally? what if I buy it at Costco? was it in season where they imported it from? I can't always go to the farmers market if that is your advice.
Question 2. I see fish and meat listed as "in season" how is that possible? does that mean when they have aged to butchering...
Not sure what you mean by all of that I have a Japanese Waterstone, why not mention a ceramic hone? I was told that they are much better than steel hones. Yes I am a novice at this, but if this knife is notoriously difficult to sharpen maybe I should resell it and buy something easier? If it is no more difficult than any other knife please say so. To the other poster I don't know how to do the marker test thank you.
I bought a KAI Wasabi a couple years ago, after trying several stones, and cheap hand sharpeners, ceramic hone, I just can't get it sharp. I've seen a couple forum threads indicating that this is a very difficult knife to sharpen? howver I've assumed all along that it's me, should I dump it and try another knife? Thanks
OK, I just don't see any debate on that thread about the merits of each. I guess this comes after some disappointing no knead loaves I've made. Dense, leathery not crispy crumb. Then I pick up a loaf from the Italian deli down the street and I'm like Yeah!! that's how a loaf is supposed to be! Thanks.