The Cutting Edge or How Sharp is your Knife?

Take your best knife out and look at it closely.  How sharp is it? Probably not as sharp as you think it is. Here’s one of my favorite knives, a 7 1/2 inch Chinese cleaver: Looks pretty sharp, eh? Let’s look at it a bit closer, at about 3X power: Still look pretty sharp? Let’s…

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Published:July 16, 2016 View Post

Cooking

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Delicious Liasons – the Science and Art of Thickening

Liason. The very word conjures up images of entanglements, and well it should, since it comes from the French verb lier, to bind. In cooking, a liason is something added to a liquid, like a sauce or a soup, to bind or thicken it. There are two basic kinds of liasons–starches, like flour, and proteins,…

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