|
Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
|
Thread Tools | Display Modes |
10-21-2012, 04:43 PM | #1 |
Contributing Editor
Herf God
Join Date: Jul 2001
Location: Naperville IL
Posts: 44,579
|
New Cooking Stuff
I have had to create Grtrx Kitchen II in Illinois, so I have decided to plunge into some new stuff...
Ginzu knives... not new, new to me, and I give them an OK (I got them because they got a really high rating somewhere I was reading). An OK set, I miss my set back in VA which is better handles, better balance and high carbon steel from Brazil (I think) "Diamond" no stick - this I like, especially if you do NOT use oil with say meats. Gives a hell of a sear, and takes to the oven for roasting like a champ. Ceramic blades - again not new, but new to me... limited (1 day) experience and I say, very nice. Balance a little to the handle, but still good, and sharp as hell. I have a paring knife, and I am aware parents will be giving me a 4 knife set in 2 months... Anyone else using any new tech? Liquid nitrogen? Lasers?
__________________
"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant |