or Connect
New Posts  All Forums:

Posts by Wubu

the sticky feeling probably means it hasn't fully cured yet. :p
All organic vegetable and nut based oils will go rancid eventually (there are exceptions, to come later), the only question is when. Coconut, walnut and tung oils are among those I know that take longer to go rancid compared to regular cooking oils (if stored properly, of course, heat and sunlight breaks down the antioxidants protecting the oil). Though coconut oils I have experience with all carry a strong smell/fragrance.   However, under certain conditions, oils...
this http://www.japaneseknifesharpeningstore.com/Camellia-Oil-anti-rust-p/camoil2.htm (also available at CKTG, camellia/tea SEED oil) comes to mind.
hehe, in that case wouldn't a 150mm petty be what you want? :p
are the rivets flush with the scale? I have noticed asymmetry on my Tojiro scales, the taper from the full handle width to the bolster section is slightly longer on one side (one side begins after the first rivet, on the other the rivet is part of the taper). Also my scales aren't fully flush with the tang (I've seen this on three Tojiro's that have passed through my hands).   My understanding is that the attention to detail on the F&F on Tojiros isn't great.
diamond plates are part of the 8 pc sharpening set from CKTG, or available individually under accesories (the extra extra coarse or the 140 grit one) http://www.chefknivestogo.com/shac.html you can also use dry wall screens http://www.cheftalk.com/t/71715/flattening-stone-for-shaptons#post_397336 or sand paper http://www.cheftalk.com/t/67399/quick-question-on-stone-flattening#post_363042
http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteel.shtml and http://zknives.com/knives/articles/knifesteelfaq.shtml has a list also http://www.cookfoodgood.com/?p=190 and regarding the entry level knives... http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-gyuto-a-good-budget-entry-level-intro-to-japanese-knives otherwise search this forum for BDL's discussions on the steels used :p google: site:cheftalk.com BDL steel   <~~ you can also...
I personally just prefer to use starters (taking the original recipe and using a portion to make a biga/poolish), too lazy to use a stove (as my title says, "Can't boil water"), and it generally works just as well. Just prep the starter the night before, dump it in the fridge (or in the freezer if you want to use it in a few months instead), then mix in the other ingredients the next day.   Some bun recipes also use fat (like butter)/oil (I know they do this for some...
Look up the tangzhong method, Alex Goh's Magic Bread is one example of books that use that method. Essentially you speed up the absorption of water by the flour (allowing it to autolyze, but it occurs anyway when you leave your dough to rest) by using hot water on a portion of the flour (essentially creating a roux). It makes some really fluffy and soft bread.   Also, can't you get bread flour (aka high-gluten flour aka hard-wheat aka strong flour) in Canada? AP...
Here's another one: http://www.cheftalk.com/t/67565/ready-for-an-upgrade   and just to be sure, since you say your current knives are uncomfortable to handle...are you using a proper grip? see: http://www.cookfoodgood.com/?p=389
New Posts  All Forums: