http://freshmealssolutions.com/store/products/eiPOT%E2%84%A2-SousVide-sy...
Passing along the deal. Looks like it's a good deal for those of you playing with sous vide.
I love my cast Iron cooking stuff.
I have been collecting it for many many years. I have two dutch ovens 10" & 14", pop over pan, 6" 12" 14" skillets, a 12" chicken fryer, and I use them for the majority of my cooking.
I have my eye on a large roasting cast iron pan which will just barely fit in my oven only leaving about 1.5" all around.
I remember Chef Jacob briefly talking about these inserts in podcast 19- 12 steps of bread baking. I don't see a topic or a comment in the podcast section, so I hope I'm not repeating it. Also, I don't know if this is the exact website that was mentioned, but I think it fits the bill.
http://www.kettlepizza.com
Hello,
I want to buy a 3 piece knife set consisting of a 10 inch chef's knife, utility knife and pairing knife.
However, I can only find sets with an 8 inch chef's knife.
I'm still deciding on the brand, most likely between Global, Wusthof and Henckel.
Does anyone know of a quality set of knives that include a 10 inch chef's knife as obviously it is far more cost effective to buy as a set rather than individual knives.
Thank you
Hello,
I am a left hander, and while researching about what knives to purchase I have discovered that knives are in fact specifically left or right handed due to the bevel angle.
Can anyone recommend good quality left knives for a left hander? I am after a 10 inch chefs knife, utility and pairing knife.
I held a 240mm Shun left handed knife in store and really liked the feel of it.
There is another forum that I occasionally look at and I keep seeing opinion/fact offered that just doesn't add up to me. Inmost of the chef knife discussions all recommendation immediately is focused on Japanese products... except Shun, which is despised. The constant comment is that these Japanese knives offer "more bang for the buck", are better cutting tools, and are what chefs today are using -- a French profiled chef knife versus the German profile.
Hello,
Does anyone have any recommendations for a food mill?
Thanks.
Here's an interesting gadget I found in the back of a closet when we moved several years ago. It's a Japanese Hario brand Coffee Maker. My wife bought it at a Sushi restaurant in downtown Manhattan at least 20 years ago. This is the small, 2-cup version. The instructions were all in Japanese; I could figure out how to assemble it, but not really how to work it without fear of starting a fire. I was able to find a you-tube video on using it, and I've been using it now for several years. Usually on the weekends when I'm in no hurry.
Hi There,
Stumbled upon this website and am very impressed by all the great content. Keep up the good work!
After listening to the podcast and watching the videos regarding knife skills, I understand Jacob's philosophy of limiting your knives and would like to purchase a good chef and utility knife according to the specs provided. With that I have a few few questions which I'm hoping you can answer for me:
Ok, I have reached my limit with making some bread types without using a mixer (I have only been mixing all my bread doughs by hand). Tonight I made a Fermented Sally Lunn Bread Dough that was almost impossible to beat by hand and realized a mixer is needed in my kitchen.
I am in the market for a new mixer that I can use to make breads using various attachments, whisk, hook, etc.
I have been looking at the Kitchen Aid line of mixers and was wondering which one would be the best and if there were other brands people have used with success.