/ck/ - Food & Cooking

Very nice, what did you use?

>>4503953
>>so, same muffin base and same meringue but one is Alaskan w/ ice cream and other is enrobed?
Yes. Although you could dip the ice cream filled ones in chocolate as well.

>>also how did the meringue not melt when u enrobed it?
Meringue doesn't melt. It's made of egg whites, so it hardens when heat is applied. In this case, the heat comes from drizzling melted sugar into it while whipping. If it isn't "cooked", the trapped air escapes and it turns back into egg whites.

>>and did u have to temper the chocolate b4 u enrobed?
I just melted it in the microwave. I put it microwave on high for 20 seconds, then took out and stirred it, and repeated until completely melted. Coating it was not an elegant process. I drizzled the chocolate over it while turning the cupcake in my other hand, coating my entire hand in the process. There is probably a cleaner way to do this, but I was in a hurry.

>>4503690
Part 4

>>4503352

>>4503352
Part 2

>>4503662
Part 1

>>4499265
Yes, the term is used interchangeably. The chef/cook knife's shape is based on a pattern that was originally used in the meat industry. Historically, home kitchens were not very big, and didn't necessarily have the counter space to put a cutting board on. The women who would do the cooking would use a small paring knife to cut food right into the pot. In contrast, the kitchens of the nobility had large dedicated kitchens, with professional cooks and chefs that used large knives to make elaborate meals. That is most likely were the term came from.

>>4499303
Thanks, the way you've been slamming through the rounds, someone needs to give you a run for your money.

(:

>>4496039
>>You should suggest bargain knife blocks. Why shell out this kind of money for a single knife, when you can buy a wustoff or henckel set, with 5 other knives and a block for 300 bucks?

I don't recommend buying several knives from the same brand and line. I strongly believe that you should spend MOST of the money on the knife you will be using 90% of the time (chefs knife), and the rest on cheaper knives that you will use less frequently. Also, many sets contain redundant sizes, like an 8" chefs, a 7" santoku, and a 6" utility. If I'm buying six knives, I want one of them to be 10" or 12".

>>4496086
I think I might actually add that. I'm quite fond of my own Chinese cleavers. I just doubt that a first time buyer will even consider a Chinese cleaver.

>>4496149
You don't need a single bevel knife to slice rolls. Just get a long, thin slicer, and to sharpen it really well.

>>4496254
I might,the Global G2 chefs knife was my first good chef's knife. Unfortunately, some people find them uncomfortable and their hooked heel is notorious for clipping the index finger.

>>4495261
I'm not encouraging a sticky.

>>4495264
I might add the Ikon line if I get some more recommendations from users here. The Global G2 was my first chef's knife. I wouldn't recommend it as a first chef's knife.

>>4495268
This is a first time buyers guide. While I like carbon knives, I'd imagine some people might never cook again if their knife started rusting. I'm going to cover it more extensively in parts 2 and 4.

>>4495297
I don't recommend them, and I know no one that would. I might mention them in part 4.

>>4495151
They have large, non-ambidextrous handles and a very pronounced belly. At that price you have a lot of options, and for my money I would prefer to get something slightly more artisanal.

>>4495118
I attempted to cover this base with the first question "How much are you willing to take care of your knife". If they don't want to take care of an expensive, harder steel knife, they should save their money and buy a cheap industrial one.

I'm trying to keep myself from over-complicating the the answer to "what should I buy", at least for the first part of this guide. The casual reader might lose interest if I go into too much detail about knife material, geometry, and hardness.

Basically, if someone told you they have $150, and they are willing to take good care of it, what knife would you recommend?

>>4495029
I consider Victorinox, Tojiro, and Hiromoto to be the best knives at their price point, but that is my objective opinion. I wouldn't mind putting this to a vote and adding revising the guide:

In your opinion:
What is the best knife under $50?
What is the best knife under $100?
What is the best knife under $150?

I'm putting together a series of knife related info-graphics for /ck/, with the hope that they can be used as a starting guide for folks who come here asking questions about buying, using, and maintaining knives.

This is part 1 of the guide, discussing "how to choose a knife". I would very much appreciate it if you could read through it and give me your input. If you have any corrections or suggestions, I will gladly add them to the guide.

The topics I will cover in this series are:
Part 1: how to choose a knife
Part 2: how to sharpen and maintain a knife
Part 3: how to properly use a knife
Part 4: construction and makeup of a knife

>>4494518
Thanks.

>>4493978
What kinda budget are we looking at here?
Which knives are you trying to sharpen?

>>4492543

Money shot for Krembo Cupcakes

>>4492541

Money shot for Baked Alascakes

>>4492539

Part 4

>>4492538

Part 3

>>4492536

Part 2

Round 8 Submission

Baked Alascakes
and
Krembo Cupcakes

Part 1

>>4486654
It's still a work in progress. There are two missing components:
1. Lamb fat. Real shawarma has layers of lamb fat to moisten and flavor the meat.
2. Crisping. In a commercial setting, the cook let's the outside get crispy, and then shaves a thin layer. I had to remove the whole thing, chop it, and then crisp it in a pan.

All ready to eat.