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Old 11-08-2011, 03:53 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by mlyonsd View Post
For burgers, first sprinkle salt in the skillet, the heat until it is searing hot before adding the meat. Supposed to keep the meat from sticking. That's the way I do it anyway.
If it's sticking, your pan either isn't seasoned very well, or you're trying to flip it too soon.
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Old 11-08-2011, 03:55 PM   #2
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If it's sticking, your pan either isn't seasoned very well, or you're trying to flip it too soon.
Important tip....this is key to frying floured Deer loin.
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Old 11-08-2011, 04:59 PM   #3
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Old 11-09-2011, 11:30 AM   #4
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Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?
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Old 11-09-2011, 11:33 AM   #5
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by blaise View Post
Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?
Standby on that. The most recent Cook's Illustrated reviewed knife sets. I'll get it and give you the rundown.
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Old 11-09-2011, 11:42 AM   #6
mlyonsd mlyonsd is offline
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Quote:
Originally Posted by blaise View Post
Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?
Are you talking slicing knife? Like for turkey/roast?
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Old 11-09-2011, 11:43 AM   #7
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by mlyonsd View Post
Are you talking slicing knife? Like for turkey/roast?
Oh, I was thinking he was looking for a set...
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Old 11-09-2011, 01:04 PM   #8
mlyonsd mlyonsd is offline
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Oh, I was thinking he was looking for a set...
When I was looking for a slicing knife I used CI's/America's Test Kitchen's advice and bought this one (Victorinox). Holy crap is it one nice slicer.

http://www.amazon.com/Victorinox-12-...owViewpoints=1
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Old 11-09-2011, 01:29 PM   #9
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Originally Posted by mlyonsd View Post
When I was looking for a slicing knife I used CI's/America's Test Kitchen's advice and bought this one (Victorinox). Holy crap is it one nice slicer.

http://www.amazon.com/Victorinox-12-...owViewpoints=1
Yup, the retested and that's the reigning champ for slicers as of October 2011.
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Old 11-09-2011, 11:43 AM   #10
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Originally Posted by blaise View Post
Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?
And how much are you looking to spend? The basics of the CI article was that none of the blocks are worth it for money for the quality. Instead, they came up with a DIY set based on their highly recommended knives (one or two Wusthofs, Shun shears, and a few others) and one of those Kapoosh blocks. Total cost runs $375ish, if I remember correctly. A little shopping around and I'm sure you could find it cheaper.

Generally speaking, it just depends on what you like. Personally, I go for the Japanese blades. I really like the 15-degree blades better, and prefer their handling and sharpness.
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Old 11-09-2011, 11:55 AM   #11
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And how much are you looking to spend? The basics of the CI article was that none of the blocks are worth it for money for the quality. Instead, they came up with a DIY set based on their highly recommended knives (one or two Wusthofs, Shun shears, and a few others) and one of those Kapoosh blocks. Total cost runs $375ish, if I remember correctly. A little shopping around and I'm sure you could find it cheaper.

Generally speaking, it just depends on what you like. Personally, I go for the Japanese blades. I really like the 15-degree blades better, and prefer their handling and sharpness.
I was looking at knives that run $150-$200 for a chef's knife or Santoku knife. For instance, they have a two piece Wusthof Chef's knife and paring knife for $150, and a Global Santoku for $200.
Not knowing much about them, I guess I'm wondering if one of the brands is considered cheap or somehow inferior in quality. Or, if you're getting one of their knives, even the entry level quality, is it considered pretty good?

I guess I'm sort of gathering from your post that maybe it's somewhat personal preference, and I just need to go down and hold a couple maybe and just see what feels better when it comes to the physical styling.
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Old 11-09-2011, 12:04 PM   #12
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I was looking at knives that run $150-$200 for a chef's knife or Santoku knife. For instance, they have a two piece Wusthof Chef's knife and paring knife for $150, and a Global Santoku for $200.
Not knowing much about them, I guess I'm wondering if one of the brands is considered cheap or somehow inferior in quality. Or, if you're getting one of their knives, even the entry level quality, is it considered pretty good?

I guess I'm sort of gathering from your post that maybe it's somewhat personal preference, and I just need to go down and hold a couple maybe and just see what feels better when it comes to the physical styling.
If you're looking specifically for a chef's knife or a santoku, check out www.japanesechefsknife.com or www.watanabeblade.com/english/. These guys rule. I have a Tojiro 8-inch chef's knife that I absolutely adore, and I have a santoku from Watanabe Blade that is my No. 2.

The Tojiro ran about $90, and it was the blade that got me really into quality knives.

As a brand, Global has the "top of the line" rep, and I don't think you'd go wrong there, but I'd check out one of the sites above. Masamoto makes a helluva knife, too. Check out their 210 Gyoto (Gyoto is chef's knife style).
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Old 11-09-2011, 11:52 AM   #13
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Originally Posted by blaise View Post
Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?
All three of the brands you mentioned are good, as are Henckels. I'd go with what you like. I was going to buy a Shun santoku, because I love the look and idea of them, but the handle was kind of small and the feel a little light for my tastes. I have gigantic hands and very long fingers, though.
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Old 11-09-2011, 11:32 AM   #14
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I don't really like using vegetable oil to season the pan as the surface can get gummy after a while. We use tallow to season ours. A saturated fat won't oxidize or go rancid like a polyunsaturated will.
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Old 11-09-2011, 12:21 PM   #15
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Will the oven cleaner method work to make sure a used pan is 100% clean? I've wanted to be able to buy used pans at yard sales but need to make sure someones old pancakes don't rise to the surface.
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