I was in a restaurant supply store in NYC Chinatown today, and was tempted to get some of the stock pot for like 30 dollars, but was a little skeptical.
Are their stuff any good? I mean they are for restaurant use so it must be of professional quality, right?
If even the pro uses these cheap cookware and cutlery, why can't a regular home cook use them as well?
Hi, I dont know what have I done wrong with reverse searing of steaks, it did not turn out juicy.
This is what I have done:
1. Using an inch thick, dry aged strip steak,
1. Salt the steak and put into a low heat oven at 225, cook until the inside of the meat reach 129 (thinking that the carry over heat for such small piece of meat and low temp would be no more than 3, 4 degree)
2. without resting the meat, sear at high heat for 1 minutes per side
3. Rest the meat for 10 minutes
After resting the meat, there is a lot of juice left on the plate, the meat is rather dry and is medium instead of medium rare.
Am I missing anything? Thanks for your inputs.
I always wonder every time I watch cooking program when the host grab a pinch of salt from a bowl, right after handling a raw chicken or a piece of raw pork. Is it safe to do so because the salt "kill" bacteria and its used only for raw food, or they just throw away the whole bowl of salt after the recording session?
I noticed recently in a cutlery store that there are some honing steels with more coarse ridge, and the others with smoother ridge. In the usage instruction on the packaging of the coarse steel, it mentioned to keep at 20 degree when pulling the knife, and on the smoother steel it mentioned to keep at 15 degree.
My question is how are the different types of ridges on the steel related to edge angle? Can I use a 15 degree knife on a steel for 20 and vice versa?
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