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Posts by mrdecoy1

Thanks Brian! will keep trying.
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. 
Is no knead too good to be true? was it just a fad? is bread better that has been kneaded? Thanks
Hi,   I want to get a stove top griddle, seems to be this diner culture and people in love with stainless griddles, is a griddle just a griddle? does it matter cast iron, non-stick, stainless???? I understand cast iron would have more heat retention etc, but beyond the obvious, is there a real need for a griddle to be stainless? Thank You. 
Everything by Michael Ruhlman Ratio and Twenty for sure. "The Cook's Book" a compendium by multiple famous chefs. Great book!!! Everything by James Peterson "On Food And Cooking" Harold McGhee Jacques Pepin New Complete Techniques Anything by Raymond Blanc Julia Child MAOFC    Those alone will keep you busy for a long time. Anything ethnic just find out which authors teach the most authentic, for instance Mexican is pretty much Rick Bayless and Dianna Kennedy. 
Well, I'm not asking if I should make it that way, I'm asking how many pros here would or wouldn't and why?
I'm a novice at cooking, as I type I'm watching a very well respected cooking show (not sure if it's ok here to name which one) anyway they are showing a method where there is absolutely no stove top searing done. Basically everything gets roasted first then you make a roux, strain it and then braise it. Then the host goes on and on about what a pain it is to sear it all separately. So I'm curious, how many of you professionals consider that fine to do or how many of you...
Hello,   Not sure what to do and am very irritated about my knives. It was suggested to me by a pro knife person to get the KAI Wasabi chef knife. So I get that, take care of it keep it in a case, now I decide I want to get it very sharp again, I use the honing steel, pro tells me "Get a ceramic honing rod, use it lightly you still have an edge on here", I get that it get's a little sharper. Then I had a 400/1000 stone, somebody else says 400 too agressive so I get an...
Hi I made some garlic confit in olive/grape seed oil, warmed the pan with the oil, then brushed it all over my pork chops then put in the pan. Cooked it and I couldn't taste anything resembling garlic. What should I do different next time to really taste that garlic oil? 
Back to my question about books, I've noticed on Amazon reviews for most all Patisserie books no matter how acclaimed they are somebody always says: "measurements are so far off  nothing came out right" this most often has to be user error right? 
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