Gravy's Cooking Thread
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LiquidDeath
Magnus Deadlift the Fucktiger
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What Fogel said.
I've had this set for over a decade now and the only thing that you need for upkeep is an additional diamond hone:
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Ninen
Ahn'Qiraj Raider
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I honestly wouldn't suggest a "set" at all unless its your first kitchen knife purchase. The set will help you find the 2-3 knife sizes/shapes that you use ALL the time, and the rest grow dusty.
if you already know "I want this set to have a pairing knife, a 12+ inch long chef knife, and 8 inch Santoku" then just buy those and a set of steak knives.
if you already know "I want this set to have a pairing knife, a 12+ inch long chef knife, and 8 inch Santoku" then just buy those and a set of steak knives.
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Lanx
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Lanx
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if you want a knife "set" maybe just start off with a better knife, the fibrox is a known good starter knife
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
then all you have to do to take care of it is to buy a cheap ceramic hone
Ceramic Knife Sharpener Honing Rod: Professional Knife Sharpening Tool / Honer Stick - 12 Inch…
yea we're combing a hone and knife sharpening so you straighten the edge and sharpen it at the same time, it only takes a minute a week
then move on to better knives
you really don't buy "sets" for youself you just buy em as wedding presents, or you received a "set" as a present and now you want better knives
the fibrox and ceramic hone is a good starter for now, if you get better with it or want more, you can move on
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BrutulTM
Good, bad, I'm the guy with the gun.
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This isn't what I'm talking about. Let's see him take a bite of a steak seasoned with these kinds of salt and identity them. Nobody in real life eats plain salt after visually inspecting it.
Falstaff
Ahn'Qiraj Raider
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Agreed with what was said on knives. The only reason we have a knife block is because it was some lightning deal on Amazon.
Otherwise I'd recommend going to a store like Williams Sonoma and holding them, see what feels good in your hand, etc. before buying.
Otherwise I'd recommend going to a store like Williams Sonoma and holding them, see what feels good in your hand, etc. before buying.
Lanx
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oh, you mean after it's seasoned, is there a difference in taste? yea i notice zero difference eating a steak w/ kosher salt vs himilayan salt.
Rajaah
Honorable Member
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Here's my new salt collection. I don't really know which ones to use for what. They were all tested on steak and they're all good. I like the truffle salt the least, and I probably didn't need to get Fleur de Sel either because it's a bit redundant with the Celtic salt. The pink salt has a different vibe than the others.
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Lanx
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himalayan for everyday salt since you also have a grinder
celtic for fish / seafood
fleur de sel for salted chocolate desserts
feed the truffle salt to a pig
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ToeMissile
Pronouns: zie/zhem/zer
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Lanx
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ok gonna try less black pepper, not gonna flip and only fat side down (i read ppl do this so that the fat takes the "brunt" of the heat)
still using water pan, still gonna spritz with apple juice (i don't drink apple juice so i buy the little containers for kids)
that chunk of meat on there is chicken i pulled off using the same settings as previously posted, still as good and smokey as before.
still using water pan, still gonna spritz with apple juice (i don't drink apple juice so i buy the little containers for kids)
that chunk of meat on there is chicken i pulled off using the same settings as previously posted, still as good and smokey as before.
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Lanx
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Lanx
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Erronius
Macho Ma'am
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Lanx
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are we still on salt? so i read the franklin bbq books and really says s&p and paprika for color
i don't bother trimmer the brisket at all, why? imo trimming the brisket is just for competition and fat gives it flavor, what i do, do is scrape the fat off with flat edge of my knife and i freeze the fat.
um do i use the fat for cooking or tallow or what? it's just frozen atm so ya'll can tell me what you do with it, a whole brisket really is "no waste" for me.
anyway, on salt, i was looking at forums and they found this article by a former franklin pitmaster
www.texasmonthly.com
i'll at least try the lawrys to see whats up on my next brisket.
i don't bother trimmer the brisket at all, why? imo trimming the brisket is just for competition and fat gives it flavor, what i do, do is scrape the fat off with flat edge of my knife and i freeze the fat.
um do i use the fat for cooking or tallow or what? it's just frozen atm so ya'll can tell me what you do with it, a whole brisket really is "no waste" for me.
anyway, on salt, i was looking at forums and they found this article by a former franklin pitmaster
Interview: John Lewis of La Barbecue
Owner/Pitmaster: La Barbecue; Opened 2012 Age: 35 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak I talked to John Lewis over the phone while he was
www.texasmonthly.com
i'll at least try the lawrys to see whats up on my next brisket.
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