Kitchen Knife Addicts

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#1945545 23-Jan-2018 16:08

Never put your non stick on a very high heat. It destroys the non stick compound and can leech chemicals into your food. Non Stick is a mid temperature thing.

I wouldn't cook a steak by choice on a non stick.

I would scramble eggs etc.

Tinkerisk

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#1945547 23-Jan-2018 16:10

kryptonjohn:

Yeah, we've got a very heavy Aga pan that's been carefully seasoned in. But it's nothing like the non-stick of a new non-stick pan. Can't dry fry an egg in it and slide it off like a teflon pan.

True. With plenty of butter sunny side ups won't stick either (but the down side is that the calories counter gets even faster to hell).

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#1945553 23-Jan-2018 16:16

networkn:

Never put your non stick on a very high heat. It destroys the non stick compound and can leech chemicals into your food. Non Stick is a mid temperature thing.

That's good advice.

networkn:

I wouldn't cook a steak by choice on a non stick.

I would scramble eggs etc.

Yeah and similar stuff like pancakes whereas meat doesn't mind a but of oil.

Tinkerisk

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#1945554 23-Jan-2018 16:18

networkn:

Tinkerisk:

Fred99:

I still don't get what the big deal was - but it was a big deal, apparently.

Swap wife and proceed with fishing. ;-)

He's probably spent years training the one he has. It's quite a hassle to get a replacement.

It's a tradeoff what will take longer until EOL. The question is either an end with a desaster or a desaster without end.

networkn

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#1945556 23-Jan-2018 16:22

Pro Cooking Tip: If you want amazing steak:

Buy a nice bit of Steak, Leave it out of the fridge for 30 minutes prior to cooking. I think Scotch is ideal. Heat Pan (not non stick), put some oil (I use olive) into the pan should be sizzling (too much heat is bad). Salt both sides of steak and fat. Put into pan for 2 minutes, then flip, put a decent knob of butter in, baste a couple of times whilst the other side is 2 minutes cooking. Remove from Pan onto a chopping board and rest for 5 minutes. Slice across the grain with aforementioned very sharp knife.

Fat will be rendered and soft, meat will be medium rare (obviously to some degree this will depend on heat and thickness).

Do NOT skip the resting for 5 minutes bit.

If you cut your steak and it bleeds over the plate or board, you didn't rest it long enough. Cardinal sin when cooking meat not to rest it.

Also... Use a bigger knife for cutting than you think.

Tinkerisk

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#1945558 23-Jan-2018 16:29

networkn:

If you cut your steak and it bleeds over the plate or board, you didn't rest it long enough. Cardinal sin when cooking meat not to rest it.

Also... Use a bigger knife for cutting than you think.

Certified connaisseur at work. Nothing to add.

networkn

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#1945560 23-Jan-2018 16:32

I find it *insane* how bad steaks are at restaurants in NZ (and in fact many steak places in the US). I would cook a better steak at home in 10 minutes than 90% of restaurants I've eaten at in NZ. Even dedicated steak places where it's obvious they don't rest the meat, or not long enough. It's horrible.

It would be rare not for me to order a steak at a restaurant even if I really want one. Exceptions are Wagyu at Japanese places.

Sorry for the off topic stuff OP.

kryptonjohn

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#1945562 23-Jan-2018 16:42

Yeah that's one thing about scotch fillet. So much more fat it in than eye fillet so you do need to cook it a little more. Too rare and the fat's not rendered.

Good bit of Alton Brown wisdom here:

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe-2131274#lightbox-recipe-video

(Ribeye = scotch fillet)

He says finish in the oven, I say sear and finish under the bbq hood.

But usually I cook whole un-sliced fillets which take a lot longer. Scotch take bloody ages so a bbq meat thermometer is essential for leve-the-damn-lid-down cooking.

Alton Brown is a total geek, he'd be right at home here.

Tinkerisk

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#1945565 23-Jan-2018 16:51

networkn:

It would be rare not for me to order a steak at a restaurant even if I really want one. Exceptions are Wagyu at Japanese places.

Sorry for the off topic stuff OP.

So the loop brings us back via the steaks to the question: do you like to saw or to cut your steak with a knife? I prefer to cut.

Since I have to dismantle venison and game from time to time, I often use professional (but inexpensive) stuff in the kitchen like

https://www.dick.de/en/tools-for-chefs-and-butchers/products/ergogrip-the-complete-range-of-knives

The trick is to use the sharpening steel quite often to keep the knife edge straight in shape before it gets dull.

afe66

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#1945581 23-Jan-2018 17:49

I bought Zwillings and Henkels Professional 's' block set of 8 in 2002 and they are still going strong..

Quality pays sometimes.

MarkH67

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#1945633 23-Jan-2018 18:53

kryptonjohn:

Wife handed some OK Victorinox kitchen knives to the cobbler guy by the supermarket for sharpening. He *destroyed* those knives on a bench grinder. I could have cried.

A bench grinder? Yikes!

One that makes me cringe is the ads for that little knife sharpener that suction cups to a bench, one of those carbide blade thingies that scrapes steel off your knife

There is more than one right way to sharpen a knife and thousands of wrong ways!

kryptonjohn

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#1945652 23-Jan-2018 19:16

Those things are ok as a first step for a truly damaged edge. But yeah, not great otherwise.

Tinkerisk

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#1945655 23-Jan-2018 19:17

There is always an exception from the rule: https://www.tormek.com/new-zealand/en/ best when a machine is used instead of manual work. And for tools.

mentalinc

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#1945690 23-Jan-2018 20:03

networkn:

I send mine away :-) There are a couple of guys with good setups who review well. Wasn't too expensive.

Where do you send them to?

Whats the rough cost per knife?

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mentalinc

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#1945691 23-Jan-2018 20:03

networkn:

I send mine away :-) There are a couple of guys with good setups who review well. Wasn't too expensive.

Where do you send them to?

Whats the rough cost per knife?

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