Salt for an Oxo salt grinder - sal de Colima?
Lars
4 years ago
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Lars
4 years agolast modified: 4 years agoRelated Discussions
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Comments (48)Wow, more activity over on this side than I expected. Yeah, I saw that guy's spam all over the place. On the plus side though, his spam posting did dredge up some interesting old posts I would never have seen otherwise. I got an ice cream machine for my birthday. I love it. There's something nice about making your own ice cream, with fresh ingredients, and customized to your tastes. I made a Meyer lemon sorbet that was especially good, and extremely simple. Was not impressed by the bread machine. Bread machine bread just doesn't turn out that great to me. It doesn't get kneaded well enough, in my opinion, so you often end up with crumbly bread because the gluten didn't develop well enough. Which in turn means that it isn't able to develop enough structure to properly hold all those air bubbles that yeast develops. Hence, crumbly or dense bread. In a weird shape, no less. But hey, I do think an espresso machine is a fabulous idea. Haven't made it that far though. I'm too broke anyway....See More'Labor Saving Devices?'
Comments (63)I have Norton waterstones, 1000 and 4000 grit, and use them on my Henckel's and carbon steel knives. There are numerous YouTube videos out there on technique, but I learned most of what I know about knife sharpening from the Cheftalk website, which harbors fanatics on the subject. I've never used oilstones...they seem unnecessarily messy...nor have I tried a strop. The Chef's Choice sharpens well but removes a lot metal, so I use that on my ''throw-away'' knives. We have a lakeside summer home with lots of guests, and knives are frequently abused or lost. I can't bother with expensive knives and time-consuming sharpening there. I just use a steel for ''touch-ups'', which tells me I really need to get busy and actually sharpen the knives. This all works for me, but I don't own any Japanese knives that require different sharpening angles. I know Chef's Choice now makes a sharpener with adjustable angles that some people like. I've been rethinking the practice of washing knives by hand. I've always been told, and believed, that it's evil to put knives in the DW basket because they bang around and that dulls the edges. However, I now think maybe they're safer in the slots in the plastic top cutlery rack than they are in my soapy hands over a granite sink. And DW detergents are much less noxious now than previously. So, assuming the handles are impervious to DW's, is it safe to put knives in the DW now? I don't know but would be interested to hear others' opinions....See MoreThe best thing in my kitchen is...
Comments (57)This thread is totally fascinating to me, because it highlights the fact that what you value most in kitchen items is so heavily dependent on who you are as a cook. For example, if someone gave me a rice cooker, it would end up on a shelf in a closet somewhere, because I've been making rice the same way for thirty years and it turns out exactly the way I want it to, every time. On the other hand, I'd be lost without my mandolin slicer and my OXO garlic chopper, because those save me a ton of time. I rarely use my pretty santoku knife, but couldn't live without my 5" Wusthof Classic serrated. Some people use their food processors to grate everything, while others prefer the control of an old-fashioned box grater. I think if you're a newlywed or just setting up your first "grownup" kitchen, it's probably best to stick with the basics until you develop your own cooking personality. A basic set of the best knives you can afford, plastic and glass mixing bowls in graduated sizes for prep and mixing, a good selection of sturdy spatulas/wooden spoons/whisks, a couple of basic half-sheet and quarter-sheet pans with lips on all edges, at least two cutting boards, a good set of pots and pans with well-fitted lids including a few non-stick, measuring cups/spoons, a few glass baking dishes, a sieve that adjusts to fit over your sink, and a decent hand mixer should get anyone started. Oh - and a decent vegetable peeler! If I had to narrow the things in my kitchen down to the single most critical item, I'd have to say that would be my whetstone. It's not an expensive or glamorous item, but if you don't keep your knives sharp, everything you do in the kitchen is more difficult and frustrating than it needs to be. And those electric sharpeners usually do more damage than good to an expensive knife....See MoreSauerkraut, salt, and kitchen scales
Comments (19)I tasted the sauerkraut today, as we just got back from vacation, and it tasted a bit salty - mainly because I was unable to measure the salt accurately. In the future, I will make sure to add exactly the right amount of salt, and now that I have a jeweler's scale, I should be able to. The flavor was otherwise very good, especially with the caraway, and it had a fair amount of sour flavor to it, but I think it could have gone a bit longer. It has a very nice crunch to it. Anyway, I added a bit of distilled water to the jar I opened to dilute the salt flavor a bit and stored it in the fridge. I'm letting the other jar go for a few more days. It will probably take me a while to eat this much sauerkraut, and I do not want to keep it in the fridge all that long. I do like it a lot and am looking forward to making more fermented vegetables. It should not have taken me this long to start making this!...See Moreplllog
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