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Kitchen wishlist

ok today I went to china town in nyc after dinner and got myself cleaver, cross that off the list hehe only cost me $7 good blade but i can see the handle possible not being the best for 7 bucks i had no choice.

Sep 04, 2008
kronlyn in Cookware

Kitchen wishlist

Hello i'm somewhat new to forums went to culinary school, working in a restaurant now. anyways, I love new kitchen gadgets. i have a few i really want right now and wondering what everyone else would love to have.
Heres my top 5 on list in no specific order:

1. Meat grinder
2. ice cream machine
3. meat slicer
4. cleaver
5. stick blender

Sep 01, 2008
kronlyn in Cookware

Making Pickled Pepperoncinis? Help!

the classic pickling recipie i use is toast some peppercorns, 1 or 2 star anise, mustard seeds, corriander. then add 1 part white wine 1 part white wine vinegar, 2 parts water, then like 1/3 part sugar. bring to boil pour over the peppers if your styoring for a prolonged period seal in sterile jar by pouring in liquid close cover when u hear um pop there done!

Aug 28, 2008
kronlyn in Home Cooking

Cooking for plain jane inlaws?

hello ok i have some suggestions, if you havnt already decided what to do. I'm kinda new here but will try to help. ok well maybe for chicken i like to take skin off whole to keep it all intact then make like a roll with the skin put the chicken meat you like back in. i use the tenderloin then some dark meat. cheese goes good inside as well like maybe a nice swiss, or other meats. umm i have put cashews in it before whatever u think sounds good. so basically fill it roll the skin up then i poach it. after to reheat can seer then toss in over or even bread it and deep fry. also if you make ur own pasta you could do ravioli with like mozz cheeseinside tomatoe sauce cover with panko or breadcrumbs do this in oven safe bowl then toss in over to brown top maybe garnish with chives. so thats a few ideas

Aug 28, 2008
kronlyn in Home Cooking

Knives - a small tragedy

hi, im not sure where you life but in nyc theres a knife shop called korin and i go there to get my japanese knifes there hand crafted have damascas steel if you want so you can see all the layers some very cool knives and have a master japanese knife sharpener there who hand sharpens knifes for a small fee. but i just got a knife there and going to be getting a slicer there soon. you can check korin.com and order them online if you wish or stop by to see them.

Edit: ahh i didnt read down to the last comment i see u have korin as well. its a very good choice the bes choice for a japanese knife in the U.S.

Aug 21, 2008
kronlyn in Japan

new job, no microwave only fridge.

im sorry but roast beef or soup may be ok room temp but as far as food safety umm..... if you bring it and its 40 degrees from that point to 70 you have 4 hours for it to be safe but if say you bring it in a hot car or something and it gets to 70 fast then when its in the range of 70 to 135 its only safe for 2 hours. now food isnt always going to be bad for you in this time but to be safe thats what it should be. as far as cold foods. cold soups are not a bad idea. cake! lol um um get crackers maybe smoked salmon and make up a nice dill and like sour creame or you can do mayo as well or even yogurt. Or buy a microwave and expense it to them lol.

Aug 21, 2008
kronlyn in Home Cooking

Beefsteak tomatoes-need variety of recipes, please

well i do them stuffed with like a chicken and rice mix with other good stuff and bake them which is good, or you can make salsa from them, or i love warm toast with tomatoe and just mayo on the bread. i cant spell it but i think its bruchetta, sweat out some onions and maybe garlic if you like it add the tomatoes cut up salt pepper um i think tyme is nice in it as well i havnt made it in a long time. then just serve on like a bagette or something. il try and thinkof more

Aug 21, 2008
kronlyn in Home Cooking

Pork stock (or broth) ... why isn't it more commercially available?

ya i dont see that much either but there is a somewhat simple solution. i like to make reinforced stocks when i dont have home made stocks. so take like a beef stock toss it in a pan you can do like half beef and half water then add bones from a pig or whever animal u want. you can roast them first for a darker more flavorful stock. add a few carrots, onion , leek, and celery, peppercorns, bay leaf, thyme, and parsley, maybe even tomatoe paste garlic whatever you like. cook the stock for maybe 2 hours at a low simmer. i like doing this when i make risotto, so if you have a pork risotto use reinforced pork stock to make the risotto.

Aug 19, 2008
kronlyn in General Topics

Eating Raw Chicken & Pork

ya scuba thats right i have gone through food safety cources and work in a restaurant and the fact that chickens dont fly has a big impact they re more prone to diseases like that. I think the ones they use in japan fly i believe. and pork is becoming safer now im not sure why on that one but like i live in ny and they suggest to serve pork medium or medium rare in some restaurants. so its becoming safer but i would never eat rare chicken from the u.s.

Aug 19, 2008
kronlyn in General Topics

What's the best sharpening steel?

i would say go with the diamond, i have basically every type. i have ceramic which is nice i agreee but the flat diamond is nice it seems to help guide the knife bein its flatter. also tthe diamond steel will sharper the blade slightly only if being used on an already sharp knife. i work in a restaurant and usually sharpen my knifes like 2-3 times a week. but with my global knife i can get an extra 2 or 3 days by using the diamond steel.

Aug 19, 2008
kronlyn in Cookware

Knife Sharpening help

Hi, im new to this site but just went through culinary school recently and working in a restaurant now. I have been using global knifes as well and sharpen them every few days. Im not sure if u use a like electric sharpener or a stone but if its a stone then basically with global i use a 1000 grit stone, the brand doesnt matter. as far as electric im not too sure about them but i would imagine its just the name of the brand. now global even though there a japanese knife they are more like a german knife anyways because the angle is the same and there sharpened 50/50 on each side unlike a japanese that could be about 70/30 on average. so the wusthof should be fine

Aug 19, 2008
kronlyn in Cookware