Nice, exactly what I was looking for in responses, thanks a lot! I will be investing in a good chefs knife in the near future. I will let you guys know about my experience with it in the future.
You need knivesā¦ this is the set i haveā¦smoothā¦ sharpā¦ damn good (the kitchen aid santoku ones):
http://www.lnt.com/family/index.jsp?categoryId=3087021&cp=1331607.1331949
trust meā¦ good knives you have to hand washā¦ an hand dryā¦ to dish washing! Also you will notice of ease in cuttingā¦literally!!! remember playa in the kitchen you have to pay a little to get the nice stuff from knives to calphalon
I donāt trust ceramic blades to do anything but cut vegetables, you canā used them to power through bones and they do not flex for fillet or delicate work. I do love my ceramic peeler though.
nice link. sets are a great way tp get a lot of knives for relatively cheap. and just for the record a Santoku is basically a chefās knife but the Japanese variation. You can tell by the tipā¦ it isnāt straight out from the handleā¦
this is completely true. Always hand wash your blades, they rattle around in the dishwasher, and the heat and chemicals used can seriously fuck up a knife and shorten itās life. good storage is also key, get a nice heavy knife block or magnetic strip.
also, use a wood or polyethylene cutting board. do no use metal, glass or marble. those are horrible for the edge of a knifeā¦
ceramic knives arenāt made for bones or carving, for that reason because they are so rigid they do not have the flex needed to carvingā¦ kyocera says theyāre ideal for āfruits, vegetables and boneless meats.ā though the ceamic peeler is pretty pimpā¦ I still preferred the steel knives overall, but a lot of people in my store also liked the ceramic knives
What? Donāt buy no cheap rice man. If you want your rice to dry out let it sit in the fridge overnight or something.
I usually keep my left over white rice in a tough ziplock bag and store it in the fridge for frying the next day. When its in the bag its easier to declump too by just running your hand over the side of the bag.
How do I prevent myself from buying watery ass steaks? Are certain cuts more watery than others?
What do you mean by watery?
I prefer a top loin over a tenderlion because its a bit more firmer in texture. You want to chose steaks that are USDA choice (avoid cheaper select) that have good marblezation though the level of marble will differ from cut to cut.
Buy from a butcher and make friends with him, do not buy in a package, look for meat that is a light cherry red not dark red, buy what you can afford prime, choice, select in that order. Look for lots of marbleing on the meat, stay away from non aged meat (dry ageing is best).
wordā¦ but some folks donāt have the āprofessionalā butchers wit the mom an pop shopsā¦ so best you learn the style cuts of meat an how to distinguish what you want (ie ribeye, prime rib, flank, etc) an remember each one has a certain firm/juice ratio as i like to say. oh an make sure you are picking up the right pack if you are in the grocery store. i have feeling your saying āwateryā cause you may have picked up those BIG ass roast chuck steaksā¦ which are for ROASTING:rofl:
. they just look like big azz steaksā¦ but meant for a crock pot or slow oven roastersā¦ those are the only ones that i know produce a lot of juiceā¦
@bastosā¦ i have that smoke wood cuttin boardā¦ shyts nice and the ease of wash is crazy. i need to cop me a magnetic stripā¦ till then i store my serious knives together in one drawer an keep my oky dokes out on display
-also i need someone to school me on some good asian cookin tricks. I want to make kung pao and pepper steak as my first dishes. i have wok (professional version) an cookin utensils just need the ingredients (oils, seasoningsā¦etc.)
Calling all SRK cooks. There is this pho place I always goto and itās the best soup I had, but I want to make my own from scratch. It seems like a simple beef noodle soup. Need help:
-
thin sliced beef
-
tripe
-
some sort of gelatinous something, is it ātenderloinā?
-
various condements ( chilli garlic)
is there some kind of āsauceā I would put in the beef broth? is it hoisin sauce?
What kind of noodle brand is good ( iām guess the Vietnamese noodle package with the big āphoā word on it, lol)
man iām a certified beast on the stoveā¦
My last lady friend was hatin that i cooked better than herā¦
Anyway i just whipped up a mealā¦
Black eyed peas with rice, collard greens, baked chicken, and some cornbreadā¦
all seasoned the only way a louisiana chef knows howā¦
spicyā¦:badboy:
Anyway i got a questionā¦
I bought some wings two days ago and they posted in the freezerā¦
I need to learn how to fry them bitchesā¦
Anyone know how to cook some wings?..
Iām no expert chef. Just a simple cook. But, I like wings because they are cheap and make a fast snack or meal. I can only make them in two ways: Hot sauce wings and Teriyaki wings.
Just fry the wings anyway you like: deep fry with or without an egg wash/ flower mix. Or pan fry.
-
Cheap hot wings sauce from scratch: Tabasco & butter - add on for a more personal touch
-
Cheap Teriyaki sauce from scratch. Heat up a mixture of soy sauce & brown sugar ( add extra stuff if needed). Or just buy a ready made bottled sauce. Or try to copy sauces from the āWing Stopā menu.
Get the wings fresh from being fried and mix with sauce in a bowl.
Bacon fried rice enough to feed 3 hungry guys.(I think)
Do you have a wok? If not you can use a giant pan that has lots of depth. But a wok would be better.
Ingrediants:
1-2 Green Onions (as desired)
2 Large Eggs
Black pepper (I only really put in two shakes from the shaker)
4 cups cooked rice (jasmine[long grain] or japanese rice tastes best)
2 tablespoons of soy sauce or oyster sauce(i use a bit of both).
6 strips of Bacon ( I like the farmer john kind)
Peas/carrots/veggies - I just use a small handfull of frozen veggies mix.
2 pieces of Garlic cloves
Preparation:
After cooking rice, leave in fridge for a night so it gets to the right texture to cook.
chop up green onions and put aside.
beat the eggs with the pepper till they are mixed.
chop up bacon into little chunks.
dice garlic up to little bitty bits.
Cooking:
-Heat wok(or LARGE frying pan) to high and add chunks of bacon with diced garlic.
-Stir bacon around till mostly cooked with garlic and bacon grease has seeped out.
-Push bacon and garlic to one side of pan and add frozen veggies to the grease(who needs oil when one has bacon grease?).
-Once they are cooked, add the eggs and stir around until eggs are lightly scrambled.
-Add the rice that is now hard due to being in fridge. break up rice with a wooden spoon and stir fry together with all ingredients until rice is broken up.
-Stir in soy sauce(or)oyster sauce as desired for flavoring.
-Add the green onions and stir a bit till mixed in.
-Now, Enjoy.
=D
Thatās really it, its simple.
I will be posting more of my recipes up soon. I posted this up because I gave it to some people on SRK and they really enjoyed it.
using a wok for friend rice wonāt magically make it the right way either
the magic behind the wok are those insane wok burners that put out insane levels of heat as compared to a regular stove.
the best thing Iāve come across for heating a wok is a gas burner from a turkey fryer. Iām referring to those tall stockpot looking things that they sell to fry turkeys in. They come with a gas burner that you hook up to a tank like your bbq grill. anyway I use that monster with my wok. Mind you, donāt use those wack teflon woks you see innice stored. go to your local chinese market and hook yourself up with a nice simple steel wok. bring it home and season it like you would a cast iron pan and bam.youāre on your way to a nicely made fried rice.
so for the shitty grammar. too high to care
Does anyone have experience cooking brown rice in a rice cooker? Iāve tried it a few times, but the rice doesnāt come out right. White rice is easy to cook, but brown riceā¦I donāt know why itās so hard. :shake:
I havenāt done that yet, but I have heard similar things about it being hard and that its a pain to clean your rice cooker afterwards. maybe add more water?
also when i worked at a kitchen supply shop we had those test kitchen magazines, and they tried various ways or cooking brown rice and it turns out that the oven is the best method here is a recipe from Good eats(my favorite food show) if you can and want to try it
I made some home made mashed potatoes and breadcrumbs & herb crusted chicken breasts.
I demolished that shit. Forgot to take pictures lol.
Balsamic BBQ Chicken: http://www.hulu.com/watch/74907/everyday-italian-balsamic-barbecue-chicken
Good food + hot cook chick =P
Another cheap batter you can make if you donāt have stuff is egg + crumbled up ritz crackers. I used to use this for when I would go deep sea fishing and make like Fish McNuggets and dip em in like hot sauce or ketchup or whatever.
i wouldnāt trust the rice cooker to make brown rice if it doesnāt have a brown rice function. better to use a pot.
if you still insist, the ratio is something like 1 cup brown rice to either 2 or 3 cups water. maybe even 4.