This Dalstrong chef knife was run through a Brod & Taylor tungsten carbide sharpener and it completely destroyed the edge. One of my Chef’s was being a little too aggressive and he gave his knife a whole new definition to the term “Toothy Edge” The Brod & Taylor is a
Diamond Matrix Stone Scratch Patterns on a Dalstrong Chef
January 12, 2020
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How to Make Black Garlic (Version 2 – Non Foil Method)
Here we go again. Attempt #2 with making black garlic. This method uses no foil and from our results it seems that the garlic will not dry out during the 14 day process. It takes 2 extra steps but it is well worth it. Black Garlic is a delicious, healthy,
How to Make Black Garlic (Version 1)
Black Garlic has got to be one of the coolest new food trends I’ve seen in a while. It’s healthy, delicious, and incredibly easy to make. This is my first attempt at making black garlic and I’ll be doing it in a rice cooker. I have to admit that I’m
100 Days in Lard – Extreme Wet Aging
Are you ready for another experiment? We’ve been extreme dry aging beef for quite some time and the idea of extreme wet aging has never really crossed my mind. The process of wet aging is totally different than dry aging. Dry aging relies on oxygen to act as a catalyst