Are you into cooking?

[PhoeniX]

Nice, let us know how you get on with it .

[youtube]ZJy1ajvMU1k[/youtube]

Watch this so you know how to not chop your fingers off by using the claw grip

[mrd]

Watch this so you know how to not chop your fingers off by using the claw grip

Still working on this... recently had a couple of my knives sharpened and holy fuck are they scary now.

I guess the claw grip just takes a bit of practice. I understand the idea I just can't keep the my hand in the right shape as I move down the veggies that I'm cutting. Particularly shitty at doing stuff like green onions or whatever... it just falls apart unless I do it the hack way and go super slow so I don't mix in fingertips with dinner

[PhoeniX]

Heh, I've a scar on the first knuckle of my first finger where I got a bit too complacent whilst using the claw grip and ended up bringing the knife down and straight into my knuckle by mistake rather than bringing it straight down and into the vegetables or whatever it was .

When I'm cutting spring onions / celery type stuff I find it a bit of a pain too - I tend to keep the knife rocking/chopping on the same spot on the chopping board, and use my claw gripped hand to hold the stuff I'm cutting at the end and push it at a constant rate toward the knife, if that makes sense.

[SoM]

i got a lil nic on my left index, but i was using a hatchet like a man

get a nice balanced knife and let the weight of it do the cutting

if it don't have weight it's not a chefs knife

[PhoeniX]

I have a nice balanced knife, but I balanced it right into my finger

Masakage Yuki 240mm/9.4" - 165g/0.36lbs

[SoM]

nice

but post the finger pic too

onions/celery are the easiest todo bro

[SoM]

celery - split in half lay flat and do a sawing motion without lifting the knife off board but raised enough to clear celery

onion - split, remove slippery film if any <-important to keeping fingers lay flat and do a 3 finger claw grip, pinky for side support

[PhoeniX]

I don't have a problem with the motion/chopping bit but I struggle with smoothly sliding my hand backwards whilst keeping the knife blade against my knuckles. I think I just need to put a towel under the chopping board or something .

How'd you know I took photos? This was over a year ago, so I think I survived it.

[SoM]

tasted blood

skip to 1:10

[youtube]9XFqBG_IqQc[/youtube]

that's the motion you want

[PhoeniX]

That's what I do to be fair, good to know I am using the right technique

I chop things fairly fast, I guess my left hand isn't working at the same pace as my chopping hand is!

[Don Carlos]

So I bought the Victorinox Santoku knife too, and it's a beaut

[PhoeniX]

Nice

How are you finding using sharp knives over cheap nasty ones?

[Don Carlos]

It's a joy to cut stuff and it actually saves me a surprising amount of time if I'm doing a big meal

[PhoeniX]

- there's nothing worse than trying to cut a tomato or something only to end up squashing it as the knife won't go through it and it takes you twice as long

[plained]

these japan shears are great! tough good and cheap

http://www.zwillingonline.com/41365001.html

[Whiskey 7]

tasted blood

skip to 1:10

[youtube]

that's the motion you want

Tonight I applied some of these cuts for my stir fry soy honey chicken with noodles

[Whiskey 7]

Ah, found it.

I thought to share a wonderful recipe for a mint dipping sauce I sought for my Tandoori Chicken dish.


[youtube]GOaprsNaGDI[/youtube]

Oh, here's the recipe for the Tandoori dish *** Start preparing today for tomorrow

Code: Select all

Ingredients
•	4 cloves of garlic 
•	1or 2 fresh red chillies 
•	7 small piece of ginger 
•	½ a lemon 
•	200 g or there a bouts of a low-fat natural yoghurt 
•	1 teaspoon ground cinnamon 
•	1 teaspoon ground cumin 
•	1 teaspoon ground coriander 
•	1 teaspoon paprika 
•	12 chicken thighs
•	 a little groundnut oil 
•	800g broccoli 
•	1 tablespoon masala powder
•	½ bunch of coriander 
Method
1.	 Peel the garlic and de seed the chilies 
2.	 Roughly chop and place in a pestle and mortar
3.	 Bash to a rough paste with a good pinch of sea salt
4.	 Transfer to a large bowl
5.	 Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin,     coriander and paprika.
6.	 Mix well to combine
7.	 Add the chicken and stir to coat, then cover with cling-film and place in the fridge to marinate for around 12 hours
8.	 Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature
9.	 Preheat the oven to 200ºC
10.	Divide the chicken between 2 large pieces of tin foil, drizzle with oil
11.	Wrap up and place each parcel onto a large roasting tray and bake for 30 minutes
12.	When time to remove the foil and place the chicken directly on the trays
13.	Return to the oven for a further 30 minutes, or until golden and cooked through
14.	Cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer. 
15.	Sprinkle over the masala
16.	Season well and drizzle with oil
17.	Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally
18.	Pick over the coriander leaves before serving.
19.	Delicious with steamed rice and you favourite Indian bread or raita

[Whiskey 7]

Home made pizza, nothing's as good and no doubt you've made many in your time but I thought to share these two combinations. I put them together pretty quickly last night and amazed my guests

Base
.. Cheap store bought pizza bases (easy)
.. Tomato paste (I buy in tablespoon sized foil sachets as they keep well in the pantry) spread about to the edges

Filling #1
.. Roasted pumpkin & cashew couscous*. Yes I know. You're saying that's salad stuff!! Now normally this is a salad of sorts but it work wonderfully here
.. Roast chicken torn pieces (freshly torn tastes better somehow)
.. Small cubes of Feta cheese

Filling #2

.. Ham steak** (yes store bought processed stuff) cut into 5-10mm cubes and then pan fried until crispy
.. Pineapple pieces (tin or foil sachet) and drain first up
.. Onion thinly sliced

The cheese
Grated cheese of your choice and I use matured and a brand name..

Knock 'em together and enjoy

Quantities: It is fun to experiment so please yourself with volumes and additional sauces like BBQ/tomato but not too much of course. Please yourself regards salt & pepper

* There are recipes about but I had some leftover from lunch and thought why not, give it a try.
** I hadn't seem these in years but caught a glimpse in the supermarket processed meat/sausage area yesterday and grabbed them

[Captain]

Home made pizza, nothing's as good

Base
.. Cheap store bought pizza bases (easy)

[PhoeniX]

If you have a breadmaker it's a great way to easily make pizza dough etc. Proper pizza dough does make a huge difference

[seremtan]

pizza isn't homemade unless you make the dough yourself

[Doombrain]

roast beef etc.

[Whiskey 7]

I use them because they are quick and easy so I ask, do you have you a dough recipe I can try out?

pizza isn't homemade unless you make the dough yourself

I do hear you
What do you recon about this no yeast pizza dough recipe and do you have your own recipe for a pizza base I can try out seremtan?

Code: Select all

Ingredients

    2 1/4 cups all purpose flour
    1 tablespoon baking powder
    1/4 teaspoon salt
    1 cup milk
    1/4 cup butter (room temperature)

Instructions

•	Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.

•	In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)

•	Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.

•	Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about 1/4 of an inch thick.

•	Spread with Homemade Pizza Sauce Top with desired toppings and bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!

[/size]

[Don Carlos]

Nice

How are you finding using sharp knives over cheap nasty ones?

Talk to me about sharpening knives...

[Don Carlos]

https://www.amazon.co.uk/gp/aw/d/B01HFI ... ref=plSrch

Looking at that...