/ck/ - Food & Cooking

Going through the motions.

Hey guys,

I got a rotisserie attachment for my grill yesterday, and decided to christen it with some chicken shawarma. Here are some pics.

>>4483213
Did you use the America's Test Kitchen recipe?
I've been really wanting to try it out, but they don't sell whole pork belly in any nearby store where I live.

>>4473156
I realize 10" and 12" knives are intimidating, but a 6" chef's knife would be flat out uncomfortable for me to use. At that length you might as well get a nakiri or (dare I say it) santoku.

I guess 8" is a nice sweet spot for most people,

>>4472674
>>I decided I to get a serrated parer (3" or 4") and a Chef's knife (6" or 7")
I would get a straight edged parer, which is much more useful in my opinion. For the chef's knife, I would get AT LEAST 8", with 10" being my recommendation.

>>So my question is this, is it worth getting the two wooden handled Victorinox knives for £40, or are there better knives I could get for that money?
For that price range, you are unlikely to find anything better. I've used both Fibrox and Rosewood, and I like both. I personally find the Fibrox plenty comfortable. Victorinox made some of the most functional kitchen knives I have ever used:
-ergonomic handle
-rounded spine so you won't callous your index finger
-rounded heel so you won't clip yourself

>>will two knives be enough, baring in mind I won't be doing any gourmet cooking, just relatively basic student meals.
That should be enough for starters, maybe add utility knife or a bread knife later. Again, I would get a 8" chef's knife. Another detail that is almost equally important is getting a cutting board large enough for your knife, and making sure it is stable on the counter using shelf liner.

>>4465173
Thank you. To get ideas for plating, I looked through pictures in my 1997 copy of Larousse Gastromonique. It has a lot of old style photographs of silver service type food.

>>4466398

>>4466397

Round 7 Submission Verticals

>>4464078
Salad

>>4464067
Duchess potatoes

>>4464067
Beef Bourguignon

I sincerely apologize in advance to the judges, but I'm really tired and I'm not quite finished with the verticals. I'll post those tomorrow evening.

For now, here is a preview of my dishes for the 60's, French American, Julia Child inspired theme:
Beef Bourguignon with pearl onions and mushrooms.
Duchess potatoes.
Salad with lettuce, tomato, quail eggs, carrot slivers, and a lemon and olive oil dressing.

>>4442306
Oh shit!

Time to embrace my inner (Julia) Child.

ROLLING!!!

>>4433750
Thanks, I appreciate it.

>>4433511

>>4433508

>>4433487

>>4433486
Part 5

>>4433481
Part 4

>>4433478
Part 3

>>4433475
Part 2

Round 6 Submission

Tapas:
Home cured pork belly with port glaze over mini cassoulets.
Fried eggplant with tahini and marinated mushroom salad.
Cucumber and grape tomato salad.
Panko and parsley coated shrimp with a soy-cilantro dipping sauce.

Part 1