a thread full of my cooking misconceptions.

[Ksandra]

Have you talked to your neighborhood Cutco cult?

A friend of mine sold them 2 summers back, I didn't buy any but sounded decent, lifetime warranty and he was cutting pennies and shit w/ em.

never even heard of cutco, I'll look it up though :D

[wyrmtung]

Get a good Santoku (~$100) or Chef's Knife if you prefer. Will do most jobs for you. Then expand to a pairing knife and bread knife. Then you're set. Those three types of knives will be able to do almost any job. I prefer Shun knives myself. Second preference is Global knives. Asian > German.

Anyone who thinks that a knife is just a knife has never cut with a good quality knife before. They are worth the expense, imo.

brotip: Use a honing steel (aka "sharpening steel") before every use. The steel doesn't really sharpen the blade. It just tries to straighten out any bends you may have in your knife's edge. To truly sharpen them you need to actually grind the blade. Best to get them professionally sharpened annually. Make sure the sharpener knows if you have a German or Japanese knife since the angle is different. I can't remember what the angles are at the moment. I just know that the Jap angle is much steeper than the German angle.

[Dantrag]

My current knifes are Japanese folded steel. They have worked extremely well. I make sure to clean them after every use.

And thank you Wyrmtung, you're one of the few people that realize that at home "sharpening" tools do nothing more than straighten the blade.

[Drex]

Cooking misconception - everyone has the same tastes, one type/style is inherently better than another, etc.
Cooking for yourself? Cook it the way you like it
Cooking for someone else? Cook it the way they like it
Makes you mad? Stop cooking for other people

[Yuri-G]

I am way too lazy and take horrible care of my possesions, so I don't think I can own Japanese knives. you're talking to someone who leaves them in the sink with food caked on and almost never uses honing steel.

they sound amazing though.

[Dantrag]

Cooking misconception - everyone has the same tastes, one type/style is inherently better than another, etc.
Cooking for yourself? Cook it the way you like it
Cooking for someone else? Cook it the way they like it
Makes you mad? Stop cooking for other people

/thread

[Osede]

Cooking misconception - everyone has the same tastes, one type/style is inherently better than another, etc.
Cooking for yourself? Cook it the way you like it
Cooking for someone else? Cook it the way they like it
Makes you mad? Stop cooking for other people

That's how I cook everyday for dinner of 2-6 people. Usually the people who are complained alot on how a meat should be cook or eaten, are the one who seldom/never cooked before. But fortunately those people who I cook for knows my way and my food quality.

As for knife discussion, my favorite knife would be the chinese style knife. The weight also let me able to cut any meat much easily.

[Ksandra]

Cooking misconception - everyone has the same tastes, one type/style is inherently better than another, etc.
Cooking for yourself? Cook it the way you like it
Cooking for someone else? Cook it the way they like it
Makes you mad? Stop cooking for other people

this made me lol irl. So much truth in this post.

[quannum]

Chefs Knife- a “go to” knife

then if you want a 2nd knife...

Utility Knife- this is the little brother to the chef’s and the big brother to the paring- the middle child, so to speak. This knife is ideal for paring, dicing, peeling, and coring.

a 3rd would be the baby knife

Paring Knife- the “baby of the family”. Use this for smaller jobs in the kitchen. Cutting an apple, herbs, and basic jobs for smaller spaces, smaller items.

need to cut bread? get a panini/bread knife. those serrated hacksaw looking knifes, full sawing motions through bread/sandwiches will leave you with clean cuts.




Honing Steel- If you are going to invest in something like a great set of knives, this is essential to protecting the blade, and keeping the knife healthy. While this is not a sharpening device, honing your blade will take away burs and keep the fibers straight. Careful tho, there is a right and a wrong way to hone your blade.




tl;dr a big,regular and small knife is all you need

[Woozie]

Somehow all this steak talk is really making me crave fried chicken.

[Dantrag]

What about chicken fried steak?

[archibaldcrane]

Somehow all this steak talk is really making me crave fried chicken.

Just like I read in the encyclopedia.

[Ksandra]

Chefs Knife- a “go to” knife

then if you want a 2nd knife...

Utility Knife- this is the little brother to the chef’s and the big brother to the paring- the middle child, so to speak. This knife is ideal for paring, dicing, peeling, and coring.

a 3rd would be the baby knife

Paring Knife- the “baby of the family”. Use this for smaller jobs in the kitchen. Cutting an apple, herbs, and basic jobs for smaller spaces, smaller items.

need to cut bread? get a panini/bread knife. those serrated hacksaw looking knifes, full sawing motions through bread/sandwiches will leave you with clean cuts.




Honing Steel- If you are going to invest in something like a great set of knives, this is essential to protecting the blade, and keeping the knife healthy. While this is not a sharpening device, honing your blade will take away burs and keep the fibers straight. Careful tho, there is a right and a wrong way to hone your blade.




tl;dr a big,regular and small knife is all you need

ty ty ^^

[zoobernut]

not hookers, from my experience

You never browse craigslist?

[miokomioko]

cooking misconception: there's nothing objective regarding how to properly prepare food for yourself or others.

[zoobernut]

I think the vast variety of foods across the world and the fact that each individual has to actually EAT the food is proof that is not a misconception at all. When you break it down food is all about personal preference at a utilitarian level. And if you go beyond food at a utilitarian level then it becomes an art form that people use to express themselves which becomes even more subjective.

How many different ways is chicken cooked around the world? In some cultures they eat raw chicken while in others that is highly frowned upon. Just as an example.

Yes many countries around the world have set up systems to keep people safe from food poisoning which include rules on how to prepare food to make it safe but I don't think that really counts with respect to this thread and the conversation at hand.

In the context of this thread and the whole steak discussion it is all subjective. Rules regarding food safety and preventing food borne illnesses can be objective.

[Ksandra]

I think the vast variety of foods across the world and the fact that each individual has to actually EAT the food is proof that is not a misconception at all. When you break it down food is all about personal preference at a utilitarian level. And if you go beyond food at a utilitarian level then it becomes an art form that people use to express themselves which becomes even more subjective.

How many different ways is chicken cooked around the world? In some cultures they eat raw chicken while in others that is highly frowned upon. Just as an example.

Yes many countries around the world have set up systems to keep people safe from food poisoning which include rules on how to prepare food to make it safe but I don't think that really counts with respect to this thread and the conversation at hand.

In the context of this thread and the whole steak discussion it is all subjective. Rules regarding food safety and preventing food borne illnesses can be objective.

agree 100%

[Stiker]

Cooking misconception - everyone has the same tastes, one type/style is inherently better than another, etc.
Cooking for yourself? Cook it the way you like it
Cooking for someone else? Cook it the way they like it
Makes you mad? Stop cooking for other people

http://madtown.cc/d/27616-1/Slow-Clap.gif

[Raiko]

Being in the trade myself, I actually lol'd at that first post. People who focus on things like what you said, chasing michelin stars trying to infuse science into food are so fucking cliche, boring and ruining food. I just left a kitchen chasing one, due to people just being too crazy and refusing to perfect basic recipes instead opting for chocolate/lavender millefeuille experimentation. This disaster tasted like old women scented chocolate - not something I want to eat.

Cooking is all based upon doing things over and over and over til you refine your technique, and most importantly understand your pallette. Your pretentious tone about overcooking turkey/pork is pretty pathetic. It's hardly the easiest thing to perfect without advanced-ish knowledge of cooking. Technique is learned through hands on experience in a kitchen and not through a book. People who sit reading books forever then regurgitate the information to people who have less knowledge tend to have the technical ability of an elephant with a knife, truly the worst.

[vagus]

I think this thread needs to turn into. Pictures of stuff I made.