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kitchen_muse

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  1. Twice that, Robenco, glad they're back. I've always loved their content and recipes. Gents, which containers do you use with Joule when you're cooking large pieces of meat? I use pot (but I have to add more water from time to time), so I've been thinking about getting something even bigger.
  2. Me too. Though I heard that it might be tricky to sharpen authentic asian knives with it - as they have slightly different angle + different type of steel. Mine are mostly german and usa made, and it works great for me. True. But as Anna already mentioned, you have better control when you're using a sharp knife. With a dull knife you have to apply more pressure and force to get the result, so if it slips... for me it sounds like a potential disaster. Also - especially if you're an unskilled person - you'll be more careful while working with it as you know that it could be dangerous. Just me and my two coins.
  3. Gents - and ladies - opinions needed. It might sound quite naive, still I'd like to know if it's worthy investing in a french press just to give it a try as I've been using chemex for several years? Just curious - I've heard that the taste is completely different. And I've checked some of your opinions above about filters - and that's why I'm not considering aeropress (at least for now, as it's still just a hobby and I try to keep it under control... just in case my husband will see this, I'm not a hoarder!). French press sounds like an interesting alternative. So is there anyone who made a switch from "fancy" pour overs to presses? My grinder is Baratza Virtuoso if this matters.
  4. Just passing by - since it's hard to add something worthy after previous comment. But I'd like to add that freshness of beans really matters a lot. I read once that oils start degrading right after the roasting, that's why the fresher the roast the better. That's not a gospel truth, though, and some coffee makers like to experiment older beans (up to 1/2 of a year). Thanks to weinoo for pointing it out. Don't forget that you'll need a proper storage for your beans as well. Vacuum sealed dark glass jar would be perfect - just don't left it under the sun. And another tip from a coffee enthusiast, try to document each step you made before you got a good cup of espresso. Bean type, origin, size of grounds, which water you used... That will help you to reproduce the whole process since, it's a chemistry after all. I love to mix Colombian with Guatemalan. My equipment is not the best, but it works fine for me. upd: and as a result I totally forgot to mention it! Breville BS810 for espresso machine and Baratza grinder.
  5. Thanks for your warm welcoming, Smithy and Kim! I like to work with meat (I'm a carnivore at heart). Another passion of mine is baking, but I'm afraid that I haven't inherited my mother's talent. And mostly I cook alone. It might be sad, though I'm pretty happy that the kitchen is all mine and I can do whatever I want (following instructions, of course!). Yes, I'm an eater but isn't it a good reason to start cooking?
  6. Hi! My name is Diana. Wanted to say thank you for letting me join and learn from you 😃 I've been stalking around for a while, and finally decided to sign up. Not a professional (at all), more like an amateur, but I found your forum quite interesting.
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