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Author Topic: Home Cooking  (Read 3055 times)

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Marvey

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Re: Home Cooking
« Reply #10 on: April 27, 2015, 06:23:01 AM »
Yes. Andouille from Albertsons. Not the real thing.
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thegunner100

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Re: Home Cooking
« Reply #11 on: April 27, 2015, 01:17:36 PM »
I made this the other night, using this recipe and fresh egg noodles. Turned out pretty good, but I used oregano instead of parsley.

College cooking at its best.


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Anaxilus

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Re: Home Cooking
« Reply #12 on: April 27, 2015, 05:21:27 PM »
This might be of interest to some folks getting into cooking.

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ohhgourami

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Re: Home Cooking
« Reply #13 on: April 27, 2015, 07:09:20 PM »
No love for carbon steel pans?
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Deep Funk

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Re: Home Cooking
« Reply #14 on: April 28, 2015, 06:15:42 AM »
Quote from: Anaxilus on April 27, 2015, 05:21:27 PM
This might be of interest to some folks getting into cooking.



Good video, thank you. I know the power of cast iron pans. My mother has a big wok at home and cast iron is much nicer when seasoning and flavouring the food in the pan.

I should consider a serious 12 inch pan and wok to be done with replacing pans.
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Anaxilus

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Re: Home Cooking
« Reply #15 on: April 28, 2015, 06:38:05 AM »
Myself and most Asiatic people I know have Carbon/Steel woks. I think a cast iron wok would be pretty heavy to maneuver and not react well to some of the acidic ingredients. They both like as much heat as you can muster though. I don't know if you've ever seen those professional Chinese food kitchens with a wok burner the size of an F35 afterburner.
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DaveBSC

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Re: Home Cooking
« Reply #16 on: April 28, 2015, 07:31:50 AM »
Question for you home cooks, any particular favorites in terms of knives? Is Shun just FOTM, or is there some there there? I've read that the blades (at least in some, not sure if all) are bolted to a separate tang in the handle which seems kind of cheesy for something that costs THAT much. Should I just get Wusthof Classics and be done with it?
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ohhgourami

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Re: Home Cooking
« Reply #17 on: April 28, 2015, 08:07:16 AM »
I got one of these (12 5/8" model): http://www.amazon.com/Matfer-Bourgeat-062004-Frying-11-Inch/dp/B000KENOOU  The bastard is damn heavy.

I'd like the equiv of a restaurant burner at home!

Dave, I'm using a Mac Mighty. Shun is a bit overrated as you could get a nicer blade (although less grade finish) for the price. Or you pay a bit more and get something quite a bit nicer.
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Anaxilus

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Re: Home Cooking
« Reply #18 on: April 28, 2015, 04:06:55 PM »
Really depends on the kind of cutting you plan to do. I wouldn't go so far to say Shun is FoTM. They've been popular for awhile. A friend has a couple of knives but he mostly uses them for making fish and sushi. They do great for precision around bone or through flesh. I've never gone in on them as I'm not ready to dedicate that much attention to knife care. Just too easy to stain or damage. The 'Damascus' is gorgeous and seems to really give it that edge in cutting over others.

If you plan to be abusive or rugged, maybe do the Wusthof or something else. If you need precision Michelin level sushi each and every time, Shun will get it done. Just be prepared to baby them. Turn your back on a wet one for a few minutes and you could have issues.
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DaveBSC

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Re: Home Cooking
« Reply #19 on: April 28, 2015, 04:11:29 PM »
Quote from: Anaxilus on April 28, 2015, 04:06:55 PM
If you plan to be abusive or rugged, maybe do the Wusthof or something else. If you need precision Michelin level sushi each and every time, Shun will get it done. Just be prepared to baby them. Turn your back on a wet one for a few minutes and you could have issues.

Yeah that's the big rub for me. I have some Henckels and I like the overall weight and balance, but the edge isn't fantastic, and they aren't as durable as I would like. Wusthof is probably the way to go I think.
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