A Knife and a Fire

what a serious cook really needs: tools and pans. steel and ceramics. cutters and containers. knowledge and experience. resourcefulness and ingenuity. knives and fires and mouths to feed.

Monday, September 2, 2013

black steel is what we chiefly need, be it French, Mexican, Chinese, or American

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high-carbon (black) steel is the best material for sauteing and stir-frying. If heavy guage, it rivals cast iron for frying, and if ligh...

The pastry must be cut before the pie can be formed

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a good (and quick) pastry crust requires the "cutting in" of a fat in a chilled semi-solid state (usually butter, a butter/oi...

Friday, August 9, 2013

ceramic (one piece) and steel (removable bottom) tart pans

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these three ceramic tart pans vary a little in size and cost, and are made in China (white porcelain), France (blue edged stoneware), and ...

Tuesday, August 6, 2013

Flying saucers and flying fish makers

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Waffles or taiyaki, sweet or savory, with crust or shell and filling, or fillings integrated in the batter. However you make them, these a...

Friday, July 26, 2013

Kuchenprofi ravioli wheel (cutter/sealer)

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How have I ever made ravioli without my Kuchenprofi ravioli wheel? After mastering the pasta machine and learning to produce fresh past...

Tuesday, January 15, 2013

Michoacan bakery

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Authenticity is elusive, although often attainable by paring or peeling away the extraneous and adopting, if not embracing, a minimalist app...

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