Posts by castironchef

Thank you.

"On Food and Cooking" is an excellent book. I have both the old and new versions and have/am read/reading them cover to cover. However, it cannot be thought of as a "basic culinary textbook." It is more of a...

Probably because "Griddled Cheese Sandwich" just doesn't sound good. Seriously, though. We have a real vocabulary problem with such things. "BBQ" can mean anything from true low-heat, long-cooking smoked food,...

Amazon has the CIA's Professional Chef for $44 (reg. $70) and free shipping, so I wouldn't go too high on a used version. Good luck.

You are waiting for it to be completely chilled/refrigerated before the drizzle. Right?

The chan and gong are the "spade" and "spoon" tools for use in woks. As to the Asian families, even the ones that have All-Clad and expensive French copper cookware for Western cuisine pass on the Calphalon and...

Sure thing. Check out http://www.homefamily.net/index.php/...ook_your_beef/ It's the Canadian system, brought to you (or them, as the case may be) by the Beef Information Centre and the Canadian Food Inspection Service. More info at...

You're looking to pay way too much money for a wok, either with Calphalon or Joyce Chen. Do you think that Asian families buy those? They don't. Find an Asian market in your area or a restaurant supply that has a line of Asian...

Unless you can bake your cake(s) in a professional sized oven, a "full sheet" pan won't do you any good. If you're limited to the "half sheet" pan by a home oven, then I would bake a couple of half sheet cakes and...

"Simmering steak" is part of a new-fangled system of beef nomenclature, intended to instruct consumers on how their bovine muscle tissue should be cooked. It seems that we've lost the beef knowledge of our forebearers. The...