Fun Stuff > CHATTER
A Cooking Thread?
Aimless:
--- Quote from: Carl-E on 17 Sep 2013, 15:04 ---What the hell makes it puff? There's no leavening of any sort.
--- End quote ---
Steam-power =)
Lines:
I'm making some bacon mac & cheese with spinach rotini and it smells heavenly!
Barmymoo:
I got a new set of knives! I have blogged about it extensively here on my food blog so head over there for pictures. If anyone can shed any light on what the middle and second-smallest knives are actually for, that'd be great (I suspect they have omnivore-relevant purposes that are a little less useful for vegans).
Lupercal:
Middle knife looks like a carving knife, so you can cut through your nut roast! These are great (keep it sharp) for stuff like pumpkins and pineapples, generally tougher fruit and/or veg. Second smallest? Don't know it by name but I usually use knives like that for small fruit or veg cutting and perhaps fish prep. I find blades of that length very useful for cutting up stuff like firm soya.
I miss my uni knife block. They were cheapest-of-the-cheap knives but it was damn useful to have 5 of them.
ev4n:
Smallest is paring. Good for peeling.
If you're cutting anything acidic, like tomatoes, serrated is better. If you use something with an edge, rinse it promptly, as the acid can dull the blade, or so I'm told.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version