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kitchen_muse

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Posts posted by kitchen_muse

  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. On 12/27/2019 at 7:30 AM, lindag said:

    Most of my knives now are of the Asian angle variety.

    I’ve used any number of hand held sharpeners as well as sending my knives out to be professionally done.

    Yesterday I dug around and found the Chef’s Choice that I bought at least 5+ years ago and had never used.

    i pulled out all the knives from my block and ran them through.  Hopefully I’m good for another few months.

    Anyone else use this kind of sharpener?

     

    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.

     

    On 1/2/2020 at 8:26 AM, dcarch said:

     

    I can believe that more people are hurt by dull knives. I think that's because dull knife owners are  in general people with poor knife skills.

     

    dcarch


    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. On 11/15/2018 at 5:25 PM, jackmash said:

    I usually take 30 gms of coffee beans (ground) and a cup of water (200 ml) with a temperature of 90 degrees C to make my Espresso. But the thing is, the bitterness is so strong and the taste of the espresso is way off. I have experimented with different combinations. For example, I tried with 25, even 22 gms of coffee beans. But, I always missed out the ideal combo. I usually stir it for 20 seconds, not more. And, I use the frothing wand that is common in espresso machines to steam my milk. I don't know how long we are supposed to steam though. But, for me, it won't take more than 10 seconds. I don't know when I will be able to make an ideal espresso. Can someone please help?

     

    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. 

    On 11/29/2018 at 2:08 PM, jackmash said:

    Do you guys mind sharing what beans you use to make the espresso? Do you always try to get new beans and grind it yourself? I heard even the age of beans play a crucial role in making a good espresso! 

    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. On 11/19/2018 at 9:24 PM, Smithy said:

    Welcome @kitchen_muse! It's always nice to see lurkers come forward from the shadows. What sort of cookery do you like to do? Do you cook for yourself alone, or for others also? Or are you an eater but not a cooker? :wink:

     

    Since you've been lurking, you probably already have a good idea where to find - or post - things. If not, feel free to contact a host (I am one). Come on in and join the fun!

    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? ;)

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