Random Food Questions Thread

mm84321 · Apr 25, 2011

I can use that for lobster as well? Boy, I'd have a lot of fun with that thing.

impolyt_one · Apr 26, 2011

Originally Posted by kwilkinson

Unless you're the chef at Tour d'Argent, not very.

lmao

binge · Apr 26, 2011

Git yur duck Ã la presse on!

mm84321 · Apr 26, 2011

Originally Posted by binge

Git yur duck Ã la presse on!
So cool. It seems like a bit of a production, and the video makes it look like it can get rather messy, but I just think that having one of those would make the coolest presentation piece, not to mention a delicious sauce.

mordecai · Apr 29, 2011

I would like to buy my girlfriend's mother a chef's knife. I understand this is a personal decision etc, but she will never get it for herself and has started cooking a ton as a hobby, while still using a knife from Vons to labor over everything from carrots to chicken bones. I want to get her a good workhorse that is less than $100, no Japanese steel, something decently heavy that can do everything. All help appreciated.

Manton · Apr 29, 2011

Le Creuset does not brown as well as All Clad IME and the enamel can flake off. Great braiser though.

foodguy · Apr 29, 2011

Originally Posted by mordecai

I would like to buy my girlfriend's mother a chef's knife. I understand this is a personal decision etc, but she will never get it for herself and has started cooking a ton as a hobby, while still using a knife from Vons to labor over everything from carrots to chicken bones. I want to get her a good workhorse that is less than $100, no Japanese steel, something decently heavy that can do everything. All help appreciated.

cutlery and more is a good site.
they've got an 8-inch wusthoff for just over that ($120). a messsermeister elite for $100,
and a mac for $80

mordecai · Apr 29, 2011

Originally Posted by foodguy

cutlery and more is a good site.
they've got an 8-inch wusthoff for just over that ($120). a messsermeister elite for $100,
and a mac for $80

Thanks!

foodguy · Apr 29, 2011

i'd probably go with the MAC, unless you think she'll be impressed by a knife with "elite" stamped on it.

mordecai · Apr 29, 2011

Originally Posted by foodguy

i'd probably go with the MAC, unless you think she'll be impressed by a knife with "elite" stamped on it.

She uses a really small knife now (5" maybe), I'm wondering if a 6" or 7" would be easier for her to handle than the 8".

penis jokes

foodguy · Apr 29, 2011

Originally Posted by mordecai

She uses a really small knife now (5" maybe), I'm wondering if a 6" or 7" would be easier for her to handle than the 8".

penis jokes

quite probably. you're in luck! (mrs. robinson joke).

mordecai · Apr 29, 2011

http://www.cutleryandmore.com/hencke...-knife-p117764

I think I may go with this one actually. She is the most accident prone woman I've ever met and I like the safety emphasis.

SField · Apr 29, 2011

Originally Posted by Manton

Le Creuset does not brown as well as All Clad IME and the enamel can flake off. Great braiser though.
You're right because it isn't thick enough. I've done it and been ok with it but if I'm being honest I always use my all clad first. By the way, I upgraded my home stuff to the new d5 line. I like the improvements they made with the better handle and new lip. By upgraded I mean I bought a new 12 in fry pan, 3qt saucier and 3qt saucepan... that's all I use. I just kept the old stock pot.

JhwkMac · Apr 30, 2011

Originally Posted by mm84321

So cool.

It seems like a bit of a production, and the video makes it look like it can get rather messy, but I just think that having one of those would make the coolest presentation piece, not to mention a delicious sauce.

Make sure you buy a 'canard au sang'. which is a special duck that is killed without being bled so that the blood stays inside the animal and can be fully pressed for that oh so wonderful sauce. I've seen this being used a few times on a regular duck where it was just a 'bone jus' being pressed out rather then the blood.

Piobaire · May 1, 2011

I have some nice Cipollini onions to have with our steaks tonight. What's the best technique to caramelize them whole or in halves?

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