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Ratio to sub coconut oil for butter?

Gluten free brownies have that tendency to be gooey and to take longer than expected. It's definitely NOT because of the coconut oil. I don't know what went wrong as I am not familiar with that recipe.

Oct 17, 2014
sherrib in Home Cooking

Ratio to sub coconut oil for butter?

I'm sorry for your results. I've been subbing coconut oil (virgin) for butter in my gluten free recipes recently and have been very happy. Did you use a refined oil or was it virgin? Have you made this brownie recipe before?

Oct 16, 2014
sherrib in Home Cooking

Which cheap entry level 240mm Gyuto?

"I actually save mud sometimes and let it dry."

Whoa. I have never heard of this before.

I was taught to leave the mud and I do. It wreaks havoc on my manicure though. Oh well.

Oct 16, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

Hi Wabi,

"Chem, Cowboy....let me thank you...for your contributions to this thread and others concerning sharpening."

They are the best! We are very lucky to have such knowledgeable craftsmen answer our questions and share their thoughts.

Oct 16, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

Hi Cowboy,

Thank you for your detailed response, as always. I always learn a lot from your posts, so the longer, the better.

"Ultimately, the main reason to use an intermediate stone in between those two isn't because you can't make this jump... it's to save time. "

This might be good enough reason for me to get a stone <1000 grit and one in between 1000 and 6000. I spent a lot of time on the 1k stone with the dull Wusthof. It felt like it took way too long to form a burr. Somehow, doing this in stages (a coarser stone, the 1k, something in between 1k and 6k, and then the 6k) might make it easier - both practically and psychologically. When spending what *feels* like too long a time on any one stone and feeling like I'm getting nowhere, it makes me want to give up. A tremendous amount of faith is needed to keep going.

As for polishing, I pretty much skipped it yesterday because I honestly didn't have the time for it (I sharpened 5 knives in about 3 hours.) And I gave myself A+ after the tomato and paper tests, so I wasn't sure how necessary it was at that point. However, if, indeed "A higher polish can make for enhanced edge retention..." then I will for sure go back to spending time on the 6k. My intention is to have a sharp edge for as long as possible. Yesterday, I was simply interested in sharpening up some dull knives in a short time. I think that next time, it will be better for me to concentrate on only one knife, spend a good amount of time on it and refine my technique.

"...make sure you don't have high corners/edges on the stone."

I use a stone fixer so I'm not sure that this is a problem. And now that you mention it, I remember thinking (on the 1k side) that it suddenly became much easier to create a burr immediately after using the stone fixer. Maybe I have to use it more often than I expect.

Oct 16, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

I think you might be right about the CCK. Once I got the burr, I found that I was getting a rather pronounced burr, much more so than with the other knives. It wasn't that it was more difficult to sharpen than the other knives. It was just that I was expecting it to be noticeably easier, which it wasn't. I'm still very new at this. I wonder what my experience with it will be next time, especially if I don't wait very long until next time.

Oct 15, 2014
sherrib in Cookware

Which cheap entry level 240mm Gyuto?

Hi Cowboy and Chem,

I resharpened the Forschner along with a couple of other knives today (a total of 5 - including a CCK cleaver and a Wusthof classic chef's.) Sadly, I couldn't get any of them to shave my ultra fine arm hair. I did, however, test them on super ripe cherry tomatoes which they all slid right through with no effort. Push cutting paper was also happily achieved. I think, for now, I will have to be content with gliding through ripe tomatoes and paper and forget about hair.

Predictably, the dull Wusthof took a very long time to create a burr. The cleaver also surprised me a bit - I almost feel as if a carbon blade should have been a bit easier to sharpen than what I experienced with it today, even though I am extremely happy with the results. Maybe a different stone would have made it easier? Or, maybe it was also dull and simply needed the time and energy. This is the stone I use, it's two sided, 1000 on one side, 6000 on the other:

http://korin.com/Mizuyama-1000-6000-T...

Another question. Is it ok if I skip the 6000 grit altogether? Sometimes, I feel like the 6000 grit ends up polishing the edge so much that it ends up being counterproductive. All the toothiness disappears and it no longer glides through the tomatoes as easily as before. Does this make any sense? Either I have to use fewer strokes or I have to use a lighter touch or skip it altogether like I did today.

Today, I alternated the front and the back of the blade on the 1000 grit going lighter and lighter. Then, I drew it in a wine cork a few times and then I lightly polished on a leather strop treated with chromium oxide. I figure if my ultra ripe and mushy tomatoes had no problems with my technique today, then neither should I.

Incidentally, the Forschner took very little time to sharpen today. It was last sharpened a little over two months ago and I have been extremely happy with the way the blade has held up in that time. I tested it before I started working on it today. It certainly wasn't gliding right through the tomatoes, but I used it heavily over last weekend and felt that it was still very much an acceptable blade (it was MUCH sharper than the dull Wusthof.)

Oct 15, 2014
sherrib in Cookware

"Eating weekend" without kids in NYC: We want to live it up!

Jean-Georges is great.

The sea bass with Syrah sauce at Daniel is my all time favorite entree.

I know you said no Asian but you should definitely reconsider for Jungsik, a high end Korean place that is out of this world.

You could try Nomad (same owner as EMP) - I've only been to the bar but their chicken for two is infamous.

Oct 11, 2014
sherrib in Manhattan

What cookbooks have you bought lately or are you lusting after? October 2014 Edition.

Hi Sedimental,

I am also very curious to know about Flourless.

For those of you that are looking for gluten free desserts, I've tried two recently with very good results.

If you have either "The How Can It Be Gluten Free Cookbook" or "The Cook's Illustrated Cookbook" they both have a flour less chocolate cake recipe that is absolutely spectacular (nut free). I substituted coconut oil for the butter which might make it fall into the nut category. It was extremely well received by all.

This one is really very good, but has nuts:

http://www.rd.com/slideshows/middle-e...

Oct 11, 2014
sherrib in Home Cooking

Best Chef's Knife?

You have tons of company here. And your post makes me want to buy that knife and flute some mushrooms. I saw the video you're referring to, with the teacher using a cleaver! Since reading your earlier post, I've been looking all over the internet for the episode of one of Jacques Pepin's shows where he makes some sort of stew or ragout and throws fluted mushrooms in there. I couldn't find the video, but remember that they were so so beautiful. In typical Jacques Pepin fashion, he made it look super easy.

I keep wanting to buy a nicer new chef's knife. Then I remind myself that I don't want to buy one until I've gotten really really good at hand sharpening knives on a whetstone (I figure I want to be well prepared to take care of a good knife myself.) So that's when I practice sharpening on my current knife (a Victorinox Forschner.) And THAT'S when I wonder why I would ever need another knife when I already own a super sharp knife. So I keep lusting after other knives but have been perfectly happy with this one for years. Muddy sticky of me, no?

Sep 10, 2014
sherrib in Cookware

Best Chef's Knife?

That's a beautiful knife, Caroline. I don't know the answer to this and am curious to hear from those that do. Do they make these knives the same as they did in the 60s? I'm curious to know if the quality is as good as it was then.

Sep 07, 2014
sherrib in Cookware

Blinking Screen

Hi,
Yes, it is. It's only on my laptop (MacBook Pro). There are times that it is worse than other times, but it is still happening.

Sep 03, 2014
sherrib in Site Talk

Going Paleo for a month (kicking and screaming all the way…)

It was not easy. I had already given up gluten long ago, but needed my dairy and grains. What I learned? One and a half years prior to trying the Whole30, I had contracted a terrible case of bronchitis (it took way too much antibiotics and steroids to get rid of it). I had a chronic morning cough for an entire year and a half (some mornings, I needed to use an inhaler.) My cough finally disappeared. And now, if I eat too much rice, it comes back. The same exact cough, in the morning, to the point where I might need my inhaler again. If I stay away from rice, nothing, no cough, no inhaler. I also found that eating dairy causes cystic acne for me. I've gotten used to having my coffee black and subbing sweet potato and quinoa for the rice (no, quinoa is not part of the whole30 but I have found I do well with it.)

You have nothing to lose by trying it. Getting past the saturated fat thing might be psychologically hard. Just remind yourself that it's only for 30 days, that you might learn a thing (or two or three) and to take it one meal at a time. The hardest part comes later, when you might come to the realization that you may need to give up some favorite foods in order to feel better. Honestly, it's worth it (but don't even think about that right now.) You WILL find new favorite foods and it takes a relatively short time to get used to new ways of eating. Good luck!

Sep 01, 2014
sherrib in Special Diets

Blinking Screen

Hi,

My screen keeps blinking. Not the entire screen. Only the white box where the discussion is. From the top all the way to the bottom portion before the advertisement. The advertisement and the features/recipes/videos areas on the bottom don't blink. The CHOW heading and ad at the top don't blink either.

Aug 30, 2014
sherrib in Site Talk

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

It's always about the knife and you know it. Cowboy goes through all that effort to show us his tomato sauce recipe (which I'm sure is phenomenal and I will most definitely be trying it) and you really expected me not to notice what knife he's using???? Ridiculous.

Aug 30, 2014
sherrib in Home Cooking

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

Cowboy,

You use a Forschner at home??

Aug 30, 2014
sherrib in Home Cooking

Can I substitute virgin coconut oil for butter in flourless chocolate cake?

Thanks everyone for the replies. I did go for it and the results were spectacular. My flour less chocolate cake was rich, creamy and deliciously flavorful. I am absolutely certain margarine would not have yielded the same result. I have found a new trick for dairy free desserts!

Aug 30, 2014
sherrib in Home Cooking

Can I substitute virgin coconut oil for butter in flourless chocolate cake?

Hi All,

I need to make a gluten free, dairy free and nut free dessert for a dinner I'm hosting. I found a flourless chocolate cake recipe that calls for butter. Can I use virgin coconut oil instead? I'm aware it will give a coconut flavor but I'm wondering if that would even be a problem since coconut goes well with chocolate anyway.

Thanks!

Aug 28, 2014
sherrib in Home Cooking

Is the 1960 edition of Elizabeth David's "French Provincial Cooking" the same as the current?

Thank you penthouse pup. I added the new edition on EYB anyway. It's all I've got to work with. It there's ever an issue, I'll know why.

Aug 16, 2014
sherrib in Home Cooking

Anyone been to Fogo de Chao recently?

Have reservations tonight and wanted to know what you all think about it. Been to one in Dallas, wanted to know if anyone out there can compare the two?

Aug 15, 2014
sherrib in Las Vegas

A Knife Made By A Chowhound (our own Eiron): an overdue review

I also really like the artisan look of the hand made blade with the visible grind marks with that handle, but have no clue what would be more sellable for you. I think the masses like the polished look but I have a feeling your knife won't end up being priced for or marketed to the masses. It might sell better to those that are "in the know" and, as such, the artisan look you have going might be better.

Aug 15, 2014
sherrib in Cookware

Okay... I gotta ask, if anyones attempted this.

When non-stick cookware gets heated past a certain temperature, it gives off toxic fumes. I own two parakeets (they're 10 years old) and was told by the pet store not to give them a home in the kitchen just for this reason. The fumes would make them sick possibly fatally. Running your cookware through the clean cycle to strip it of its' non-stick coating might end up giving off toxic fumes that would be worse than if you simply cooked with them at not too high temperatures.

Best 8" Chef's Knife $100 or Less

Hi athensoliver,

I don't think you mentioned the make of your current chef's knife. If I were you, I would find a way to sharpen that one to use when the messermeister is away being sharpened. It's always nice to have a backup knife anyway.

Aug 13, 2014
sherrib in Cookware

What food do you wash that you're sure no one else does?

I wash everything, including eggs. They come out of a chicken's behind.

Aug 11, 2014
sherrib in General Topics

Is the 1960 edition of Elizabeth David's "French Provincial Cooking" the same as the current?

Hi,

I bought a used paperback copy of Elizabeth David's "French Provincial Cooking". Is the content the same as the current edition? I'm asking because I want to add it to my bookshelf in Eat Your Books and they only show the current one.

Aug 11, 2014
sherrib in Home Cooking

Le Creuset interior discolored by NoKnead Bread - please help

I don't make bread, but I have one of these just so I can abuse it without worry. I'll put a large whole chicken in there and throw it into a 550 degree oven so that dinner will be ready in an hour. Or, if it's summer, I'll throw it onto the bbq grill outside. Sometimes, you just need rustic batterie de cuisine around to do whatever you want with it and not worry!

Aug 11, 2014
sherrib in Cookware
1

Best 8" Chef's Knife $100 or Less

"Just as important as which knife you get is making sure you have some sort of plan to sharpen it."

This!

It doesn't matter what your budget is or what style knife you prefer. No matter what, your knife will eventually get dull. No. Matter. What. Figuring out how you will sharpen it might help you in deciding what knife to purchase in the first place. Dull knives are no fun. In my opinion, if you don't care about your knives enough to figure out how you will keep them sharp, then you may as well buy one from a dollar store (or, better yet, pick up a super cheap Kiwi brand knife that's made in Thailand.) Many knife knerds will get super picky about the method of sharpening (including myself). Honestly, though, just choose a method that will best suite you and go from there. It's more important to keep your knives sharp than to be a purist about it. And choosing the method now will help choose the knife.

Alternative to EMP

EMP has a bar. It has always been easy for us to get a seat at the bar (no reservations) and they have an a la carte menu that's really delicious. Totally different experience than reserving a table at 9:00 am 28 days in advance and eating your way through the tasting menu. But definitely an option if you want to spend AND eat (much) less. Portions are predictably small.

Aug 09, 2014
sherrib in Manhattan

Who Knows Cherry/Olive Pitters?

PinchOfSalt,

What garlic peeler do you have? And why do I have to reply to the entire thread instead of directly to Pinch?? And why are responses out of order??

Btw, Kaleo, congrats on both the apple peeler and the cherry pitter. I suspect lots of pie in your future?

Sherri

Aug 07, 2014
sherrib in Cookware

Where can I buy authentic Basmati rice?

I can't help you with the where, but my favorite is Lal Qilla. It comes family sized in a burlap bag. Long grains and fragrant. It even comes out great in my japanese rice cooker (but I prefer not to soak it if it's going to cook in there.)

Aug 04, 2014
sherrib in Manhattan