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visits member for 3 years
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Sep
27
awarded  Notable Question
Aug
30
awarded  Nice Question
Mar
10
accepted Correct knife to use for portioning raw salmon?
Feb
28
awarded  Excavator
Feb
28
revised What are some good resources for learning Knife Skills?
Change name of link for sharpening vs honing
Feb
27
comment Correct knife to use for portioning raw salmon?
@bonCodigo I mean into pieces/chunks.
Feb
27
comment How can I chop onions without crying?
At a recent ICE Knife Skills 1 class in NYC this is what the instructor (Brendan McDermott) recommended. Apparently the lateral cuts in general are what lead to the highest release of the gases.
Feb
27
asked Correct knife to use for portioning raw salmon?
Jun
21
awarded  Popular Question
Feb
22
awarded  Popular Question
Apr
4
accepted Can putting items with high heat capacity smooth out heat changes in Sous Vide?
Apr
4
asked Can putting items with high heat capacity smooth out heat changes in Sous Vide?
Jan
19
accepted Can you store oil in a container that is not airtight?
Jan
19
asked Can you store oil in a container that is not airtight?
Jan
4
awarded  Supporter
Sep
29
awarded  Teacher
Sep
29
answered Where can I find “food safe” glass marbles for sous vide cooking?
Sep
23
awarded  Editor
Sep
23
comment Is lots of red juice normal when making sous-vide steak?
Found a good link with regards to resting.
Sep
23
revised Is lots of red juice normal when making sous-vide steak?
Added some new information