Culinary Endeavors
#1
Posted 16 May 2006 - 09:37 AM
Also, I was reading about organic food today. I wanted to ask you about your experience with organic food. What have you found to be worth the exuberant organic price? Besides the appealing look I don't really detect much of a difference between organic and non-organic.
#2
Posted 16 May 2006 - 10:11 AM
All knives get dull so you have to also get one of those metal rod knide sharpeners and learn the proper use. even ceramic knives I send in to kyocera every few months to get them sharpened.
make sure to use a nice wood chopping block and when cutting dont push the food to the side even a millimeter with the knife as that will speed up the process of getting dull.
you can get great deals onn ebay on new knives.
as for organic food. i have the complete opposite experience. they look worse, but taste better, however sometimes the price does not justify what you get in return
#3
Posted 16 May 2006 - 10:29 AM
I need a Knives 101 course. I know that you and Vavachka are experts. Can you recommend a few knives and explain which knives is best to use for what. Of course I can't be spending more than $40 per knife. I have decided that in a year or so I will take some culinary lessons and wine classes. The hardest part is to keep your figure under control, particularly if you love food as much as I do.
#4
Posted 16 May 2006 - 11:57 AM
On a budget, rather than purchasing a SET of knives, I would suggest that you purchase ONE very good all-purpose chef knife, maybe 8" or 10". Get something that feels comfortable in your hand. That should serve you for most of your food prep needs in the immediate future. As your culinary passion grows, you may add knives one by one: a bread knife, carving, paring, cleaver etc. as you find the need for them. One I really like is a Santoku knife.
Henkel has a few different collections in various budget ranges that may fit for you. I suggest you get the best you can - you won't regret it. Azat is right, good knives are very necessary.
#5
Posted 16 May 2006 - 12:06 PM
The chef knife will have a triangular blade from 6 to 10 inches long (with the most popular being 8"), usually at least 1 1/2" tall which gently tapers to the point. French chef knives will have thinner, longer blades to better slice thick items, while German-style chef's knives will be wider across the blade and shorter in length for better chopping. The chef knife often seems too large to novices, but with some practice it becomes the knife of choice because it is efficient for large or multiple jobs.
Use this knife to chop, slice and mince; the side of the blade can be used for crushing garlic and some spices. The chef knife is best used in a rocking motion for chopping.
THE PARING KNIFE
The paring knife has a blade of about 2 1/2" to 4 inches that is only about 3/4" wide at its widest point. It can be used to peel vegetables and fruit, trim meats, and cut pastry dough - any job that requires some delicate cutting work.
THE BREAD/SERRATED KNIFE
The long serrated knife is often called a bread knife because it is particularly good for slicing breads that require a back and forth sawing motion. Beyond breads, the serrated knife can be good for tomatoes and peaches and other fruits that have a skin that can bruise easily. The serrated knife must be sharpened professionally, and should not be used on a sharpening steel. However, the properly cared for serrated knife should not become dull because it is rarely drawn across a cutting board or other surfaces.
*** I never use my bread knife for anything OTHER than bread. Also, I make sure to cut the bread and NOT the board - even professional sharpening doesn't get them to the same precision as when they're brand new.
OTHER KNIFE TYPES
Beyond the three most popular knives,
you may have a need for one of these:
Utility
These are smaller than a chef knife and larger than a paring knife, usually with about a 6 inch blade. Utility knives, as the name implies, are used for many jobs and often serve as an extra knife for a kitchen helper to use. Sometimes it is called a sandwich knife, although now, most makers have an offset knife pattern that is more suitable as a sandwich knife.
Boning
The boning knife is used to cut meat off of bones, hence the name. The blades may be 5" or longer and are usually quite narrow. They are available in straight, curved, stiff or flexible.
Slicing
This is a long, thin knife, up to 8 to 10 inches, that is used for slicing roasts, hams, and turkeys. These are commonly available in either straight or serrated edge.
Butcher
This knife is similar to a chef's knife with a blade of up to 8 inches but is usually a bit heavier.
Cleaver
These are used to do heavy chopping and cutting of meats and for cutting through bone. They will either have a straight or slightly curved edge. A Chinese Chef's knife will look like a cleaver in profile but will be lighter because it is used for chopping vegetables rather than meats.
#6
Posted 16 May 2006 - 01:34 PM
#7
Posted 16 May 2006 - 03:27 PM
http://www.costco.co...av=&browse=&s=1
o 3" kudamono paring knife: Hollow edge for extra thin slicing, perfect for chopping and dicing small foods
o 4 paring knife: Perfect for peeling, slicing and dicing small fruits and vegetables
o 5 utility/serrated knife: Scalloped-edged knife designed for slicing, chopping and dicing foods with tough skins and soft interiors
o 5 utility knife: Handy for peeling and slicing produce and efficient in carving small cuts of meat
o 7 hollow edge santoku knife: Great for mincing, dicing and slicing vegetables, meat and fish
o 8 carving knife: Perfect choice for carving meat and poultry as well as slicing cheeses
o 8 chefs knife: For chopping, slicing and dicing
o 8 bread knife: Serrated blade designed to smoothly cut through a loaf of bread
o 9 sharpening steel: Essential for keeping knives in prime condition by maintaining a sharp blade and realigning edges
o Expanded slot birch block: Organization system includes extra knife slots to accommodate expanding set in the future
* Hot-drop forged for high durability, strength and weight
* Made of high-carbon, no-stain steel
* Full bolster provides weight and ensures safety
* Hand-honed precision cutting edge
* Fully visible tang for proper balance
* Handles tightly bonded to the tang
* Three tubular, compression rivets in handles for added strength and durability
* Polyoxymethilen (pom) plastic handles can withstand up to 100ΊC, and are hygienic, break-proof and dishwasher safe (hand wash recommended)
* Made in Spain
* Warranty: All materials fully guaranteed against defects in material and/or craftsmanship
now if it's not sharp enough or you can no longer sharpen it - in 6 to 7 months or in 2 year- take it back to Costco - exchange for a new one
My self i'm using global & Cutco knifes
Cutco is also good but it's wayyyy over priced
http://search.ebay.c...sopZ3QQsbrsrtZd
#8
Posted 16 May 2006 - 03:39 PM
#9
Posted 16 May 2006 - 03:48 PM
#10
Posted 16 May 2006 - 04:00 PM
#12
Posted 16 May 2006 - 04:10 PM
Awwww thanks - but to retain my integrity, it was pretty much copy-paste-edit
More on pots coming later, gotta run...
#13
Posted 16 May 2006 - 04:14 PM
You for sure need a 6-8 inch Chefs knife(I have the 8):
http://www.kitchen-u...il.aspx?ID=1447
you need the 4-in. paring knife
http://www.kitchen-u...il.aspx?ID=1440
and you need a 5 to 8 inch utility knife http://www.kitchen-u...il.aspx?ID=1598
and dont forget the sharpener
http://www.kitchen-u...il.aspx?ID=1710
BTW, you can get all those knives on ebay at half price.
these will last you a life time
I dont know much about pots and pans, I do have a dutch oven that I love and have couple of french pots that are awesome and I have a US made but nice wok that is awesome. but thats it
#14
Posted 16 May 2006 - 05:54 PM
You for sure need a 6-8 inch Chefs knife(I have the 8):
http://www.kitchen-u...il.aspx?ID=1447
you need the 4-in. paring knife
http://www.kitchen-u...il.aspx?ID=1440
and you need a 5 to 8 inch utility knife http://www.kitchen-u...il.aspx?ID=1598
and dont forget the sharpener
http://www.kitchen-u...il.aspx?ID=1710
BTW, you can get all those knives on ebay at half price.
these will last you a life time
I dont know much about pots and pans, I do have a dutch oven that I love and have couple of french pots that are awesome and I have a US made but nice wok that is awesome. but thats it
my birthday is in September
#15
Posted 16 May 2006 - 07:43 PM
#16
Posted 16 May 2006 - 08:58 PM
#19
Posted 17 May 2006 - 03:31 AM
You for sure need a 6-8 inch Chefs knife(I have the 8):
http://www.kitchen-u...il.aspx?ID=1447
you need the 4-in. paring knife
http://www.kitchen-u...il.aspx?ID=1440
and you need a 5 to 8 inch utility knife http://www.kitchen-u...il.aspx?ID=1598
and dont forget the sharpener
http://www.kitchen-u...il.aspx?ID=1710
BTW, you can get all those knives on ebay at half price.
these will last you a life time
I dont know much about pots and pans, I do have a dutch oven that I love and have couple of french pots that are awesome and I have a US made but nice wok that is awesome. but thats it
3 hat ?? lav eli Azat jan Tuna mi 10 hat Normal Danak chlini ???
and if you must use 4 **** or 5 ***** then teke them w/you bro
es inch el b@Tsaxndir mard es yeghel chem imatsel 4 * 5*
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