Chemicalkinetics's Profile

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Hand Hammered Wok from E-Wok Review

<although in the "fastertimes" article, the writer speaks of "one of the last" wok makers in Shanghai.>

You are probably right. Thanks.

about 4 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I think it is more of a matter of convenient. Most younger Chinese view carbon steel woks take too much time and effort to take care compared to a nonstick wok -- which is true. In addition, carbon steel woks look dirty -- which is also true.

about 5 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I think there are more than just 2 people making hand hammered wok. However, it is my understanding that the Cen brothers are the only two in Shanghai right now who (a) do the woks by hand, and (b) do a good job. I mean. I can hammer a wok too, but it will be horrible. :)

In fact, other posts here (both below and above) have mentioned other people doing this.

http://www.fuchsiadunlop.com/change-a...

about 5 hours ago
Chemicalkinetics in Cookware

Palm Restaurant Cookware

All of the Palm cookware I have seen are made of stainless steel cladded with aluminum. So, stainless steel surface, aluminum inside.

I am 99% sure that your cookware has the stainless steel surface.

about 6 hours ago
Chemicalkinetics in Cookware

Would you say your Thanksgiving this year is going to be a big deal . Or your just going to make it simple ?

I would say "simple" when compare to many others, but "a big deal" compare to what I usually do.

about 7 hours ago
Chemicalkinetics in General Topics

Everyday knife: 5" Santoku knife or 6" Chef's knife?

<I currently have is a 7" cleaver. >

I assume you mean you have a 7" Chinese cleaver (aka Chinese chef's knife). A Western cleaver is too thick for an all purpose knife.

<I was told Ikon series is the all around best out of the Wusthof series. >

I do like Wusthof. Keep in mind that many of the Wusthof knife series use the same steel, the main difference is in style, particularly in the handle portion. For example, Wusthof Classic, Wusthof Culinar and Wusthof Grand Prix are different in their handles. Wusthof Classic Ikon, Wusthof Classic Ikon Creme, and Wusthof Ikon Blackwood are only different in the material of their handles.

http://www.wusthof.com/usa/products/p...

<what do you guys think of 6-in. Le Cordon Bleu Chef's Knife by Wusthof compare to the 6" Ikon Cook's knife?>

It seems to me that your title and your in-text questions are different. Your title asks about 5" Santoku vs 6" Chef's knife, and your in-text question asks about Le Cordon Bleu vs Ikon.

Le Cordon Bleu is a thinner blade version and it does not have a full bolster. Ikon also does not have a full bolster. I like both styles. Between the two style, it depends if you like a heavier thicker blade or a thinner lighter blade.

Regarding Santoku vs Chef's knife, I would advise you to go to a store and see which works better for you. I have both and I like both. Santoku usually has better board contact and also better for push cutting, while a Western Chef's knife has a more curvature for rock chopping motion. A Santoku will be closer to your Chinese cleaver -- assuming you have a Chinese cleaver.

<I find the 7" too big for me to use everyday.>

Just curious, do you find it too big because of the dimension, or do you find it to big because of the weight? A lot of people actually find bigger knives difficult to wield because of the sheer added weight and not the actual size. If weight is the issue, then all you need to do is find a lighter knife, not a smaller knife.

about 7 hours ago
Chemicalkinetics in Cookware

Using a Nordic nonstick bundt pan on stovetop?

If you do it at low temperature, you may. You just have to be careful and not use high flame. The nonstick coating should not be above 450 oF or so. Like others have said, the main concern is the exterior surface.

about 16 hours ago
Chemicalkinetics in Cookware

Copper pan - silver versus stainless lining

<of the discolouration with silver>

silver oxidizes, so it will change color. This is why people polish their sterling silver flatware.

http://3.bp.blogspot.com/-SndpDKxcpiQ...

<I have heard that it is possible to improve on the stiction if one polished the cooking surface>

I don't think this is true. The fact that food tends to stick to stainless steel surface is because it reacts and bonds with the metal, not because the surface isn't smooth enough. If anything a smoother surface will stick more

about 21 hours ago
Chemicalkinetics in Cookware

Let's ban the word GUYS!!!

:) I guess you just have to change the way you speak now.

about 23 hours ago
Chemicalkinetics in Not About Food

Let's ban the word GUYS!!!

Let's face it. You cannot really ban a word. Considering there are at least 100 words which are much more offensive than "Guys", it is an exaggeration to ask to ban this word.

about 23 hours ago
Chemicalkinetics in Not About Food

Highly rated Steak Knives

There are pros and cons.

Straight edge steak knives provide a cleaner cut. They are also much easier to sharpen on your own.

Serrated edge steak knives protect much of their edges against the hard surface plates. So they don't not need sharpening -- or very rare.

about 23 hours ago
Chemicalkinetics in Cookware

What are the cuisines that you know little about but want to try?

Oh yeah, it will be interesting for me to go to Iran (if possible). Not just food, but the whole Persian civilization, history, art and everything is so interesting.

I'm confused about Calphalon Unison cookware

I don't think it will matter that much, but if I have to pick, I would say sear.

1 day ago
Chemicalkinetics in Cookware

Highly rated Steak Knives

<serve the steaks on a paper plate over a ceramic plate to have a buffer so folks don't grind the edge to death on the ceramic plate.>

Who are we worrying for? The knives or the plates? :)

1 day ago
Chemicalkinetics in Cookware

What's your favorite roe?

<I much prefer ikura style salmon roe>

Same here.
I prefer eat it straight.

Most useless/useful kitchen thing you've ever been given?

:) I like the fact that your useless and useful items are the same kind of utensils (just made differently).

1 day ago
Chemicalkinetics in Cookware

Highly rated Steak Knives

I heard very good things about Victorinox steak knives -- though they have a cheap look to them.

http://www.amazon.com/Victorinox-4879...

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<which wok is the W-S Artisan wok? A truly handmade (as mine appears to be) or a cheap imitation? >

Hand made. The Town $10 ones are stamped/spun woks -- imitation. When you see a stack of boxes of Town woks like this, then it is no way the woks are made purely from hand:

http://www.xc.gd/xc/upfile/2012/04/17...

Hand made process is very slow -- see toddster' photo. They cannot pump out hundreds of woks every day. Cen brothers can make about a few woks a day.

$99 is actually a steal for the kind of work they put into making these woks.

1 day ago
Chemicalkinetics in Cookware

Help this newlywed finish outfitting the perfect kitchen

I would get a fire extinguisher. It can be the most useful tool you ever buy :)

(most people have some sort of First Aid kits at home, but not necessary a fire extinguisher)

1 day ago
Chemicalkinetics in Cookware

which air purifier you use?

I have an air purifier and know much about them. Tobacco smoking produces particles and chemicals. HEPA grade filters can handle the smoke particular, but not chemicals. Active carbon filters can remove chemicals in the air, but I am not sure many home purifiers have enough active carbon to sufficient absorb active smoking in a house. Still, active carbon can absorb the chemicals in the air. The toughest are chemicals or particles which sticks to objects like chairs and tables and walls. Once they stuck to objects, air purifiers which filter the air alone will not work. Afterall, the problem is now stuck to objects. In that case, you need active purifiers, not passive one. So we are talking about ozone purifiers which are dangerous to use -- if you think ionizer types are bad, ozone purifiers are much worse.

In short, if you have a smoker in the middle of a house, and cannot send them outside, then you need to turn on the air purifier while smoking occurs not after. Yet turning on an air purifier next to them is probably just as awkward as sending them out to garden.

My suggestion is to open a window and ask them to smoke near the window. This way, you are not sending them outside, and most of the smoke will be going outside.

If you want to buy an air purifier, try a HEPA with active carbon.

Smoke will eventually leave. I know because I used to smoke meat in the house (not tobacco smoking, but same idea). The smell eventually will die out.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<but still this Cen brothers artisan woks kicks their arses...!>

I agree. While the Japanese made woks are probably best of the best among machined made wok, they are still not quiet as good the true hand hammered woks by a true wok artist/craftman.

P.S.: I just realized that you and I made the 500th and 501th post in this thread. Yeah. 500+ posts without people yelling and screaming at one another.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<But then about 10 years ago, Grace Jones>

http://www.imdb.com/name/nm0005063/

I do agree with you that those are stamped woks then finished by a few hand hammered patterns (probably aid by a machine too). These hand hammered woks are produced on an industrial scale.

http://www.xc.gd/xc/html/cn/goods/wok...

Woks which are fully made by hand are produced very slowly.

In my mind, if we are talking about stamped wok, then these made in Japan pow woks are nice.

http://korin.com/Iron-Peking-Wok

1 day ago
Chemicalkinetics in Cookware

Help this newlywed finish outfitting the perfect kitchen

<I am going to suggest you buy nothing right now. Cook.>

That's not a bad idea.

2 days ago
Chemicalkinetics in Cookware

Help this newlywed finish outfitting the perfect kitchen

<if I were going to buy one or two more pieces, what would you recommend?>

You have quiet a bit already. If I have to suggest, I would say try to get a pressure cooker, and a carbon steel wok. Something very different. Of course, it also depends what other cuisines you like to try. Maybe a thin Indian pan is best if you like dosa.

http://www.nandyala.org/mahanandi/ima...

<a single piece of copper core?>

I won't recommend All Clad copper core. I just don't think you will get much out of it compare to the other stainless steel cladded. No, you won't see more responsiveness.

<does anyone know what to do with my small cocotte?>

Not sure.

2 days ago
Chemicalkinetics in Cookware

Best Chowhound Tip Ever?

<I'm HillJ's daughter>

Really? I haven't seen HillJ for awhile too.

Brine Time?

I agree with acgold. It depends on the brine strength and the ambient temperature. Still, 4 days could be a bit long. I would think anything between 4hour to 2 days.

What exactlly happens when you hit the Self Clean button on your oven?

Why not?

Nov 24, 2014
Chemicalkinetics in Cookware

What are the cuisines that you know little about but want to try?

<you know little about>

I know very little to nothing about Persian food, and I want to have more experience of it.

What type of cuisine do you NOT like?

No kimchi for you then.

Himalayan Salt Experience? Anyone?

<Why stop at fancy Himalayan and Hawaiian salts?>

I thought you were joking about Hawaiian salts.... but apparently, it is a real thing.

http://www.seasaltsofhawaii.com/