Culinary Knife Skills (CKS)

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Wed, 2015-11-11 23:23
Normal topic Of steel and stone.
by Jacobite » Sun, 2013-06-02 04:41
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Normal topic How to clean and fillet a whole fish?
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Normal topic Cleaning Leek
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Normal topic Meat Cleaver Recommendations
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Normal topic Tips for left handers?
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Normal topic Turning Vegetables.
by Jacobite » Sat, 2012-04-14 04:44
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by Chef316
Wed, 2015-11-11 23:23
Normal topic Knife Recommendations
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Normal topic Chopping Nuts
by GreenBake » Sat, 2013-03-30 17:35
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Wed, 2015-11-11 23:23
Hot topic knife sharpening
by Anonymous » Sun, 2011-07-31 17:19
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Wed, 2015-11-11 23:23
Normal topic Cutting Board Maintenance
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Wed, 2015-11-11 23:23
Normal topic Cake Knife Recommendations
by GreenBake » Tue, 2011-12-06 23:28
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Wed, 2015-11-11 23:23
Normal topic Slant in my cuts
by sailingmaria » Wed, 2015-01-14 15:32
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Wed, 2015-11-11 23:23
Normal topic Breaking down a chicken
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Normal topic What a difference
by AKRefugee » Thu, 2012-09-27 06:34
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Wed, 2015-11-11 23:23
Normal topic Using Chopping Motion w/ Japanese Knife & Ken Onion Update
by Anonymous » Sun, 2013-03-10 12:18
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by jacob burton
Wed, 2015-11-11 23:23
Normal topic Knife care.
by messychef24 » Wed, 2011-07-06 23:14
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Normal topic Ceramic knives
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Wed, 2015-11-11 23:23
Normal topic Steel vs. Draw Through Honing
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Normal topic low cost knife recommendations
by jacobavera » Fri, 2014-11-28 22:39
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Wed, 2015-11-11 23:23
Normal topic Sharpening Bread Knives
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Normal topic How to cut up hard-cooked eggs
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Normal topic Talkin' Bout Onions
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Normal topic Steel Question
by Lance.W » Mon, 2012-11-05 19:55
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When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 2

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0