dead_inside
Well-Known Member
Still in the light of the topic, what’s going on with those knives in your pic Chef? Any huckleberries in your collection to show off?Good work.
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Still in the light of the topic, what’s going on with those knives in your pic Chef? Any huckleberries in your collection to show off?Good work.
some came out more gooey. 475F for 9 minutes.Try a higher oven temperature and a shorter cooking time for more lava.
Also, its crying out for a caramel sauce glaze!
Good work.
I made hundreds of these when I worked for Anne Burrell at Lumi in NYC.
425 degrees for 8 minutes if I recall.
My wife got me a Shun bread knife from Bed Bath and Beyond for 1/3 of the price as it was marked down because someone didn’t pickup their web order. It’s stupid sharp. Helps when cutting through sourdough. Eventually I’d like to get a good knife set or just learn how to sharpen knives with wet stones.Those are my favorite Glestain Japanese knives.
I' m a bit of a knife freak, between my home and work knives, they number about 45.
I also have a bit of a Global knife collection.
contestants on Hell's Kitchen get a knife set... And by the looks of it you can cook better than some of those jokers. (aside, it's amazing how powerful the threat of prison for murder is, or Ramsay would be simmering on the stove top as tonight's stew)I want a new general purpose chef knife in carbon steel. Need something that fits in a larger than average hand. I had my eye on this Bob Kramer knife for a few years:
https://warthercutlery.com/collections/chef-knivesCan anyone here point me in the direction of something like it?