Kitchen Crawler

How to season a carbon steel wok ?  A lot of people apply the technique the wrong way and end up ruining the wok.  So I am showing how to do the process step by step the right way.  I've got a new wok and guess what I have to do I have to season it and I thought this would be a great opportunity to show you how to seasonal wok as well. Seasoning is not grease seasoning is definitely not flavor or salt or anything like that that you're putting on the pan.  Seasoning is a very thin coating of oil that is polymerized you have oil molecules and if you heat them enough they link together and go from being a greasy liquid to being a dry plastic like solid. If you notice the color of the metal of a new unseasoned wok, it's gray like gunmetal gray. Why is this not rusting well because it shipped from the manufacturer with some kind of protective coating on it that's not seasoning. For comparison I have a wok that has already been seasoned a bit it can be seaso

When it comes to slicing meat at home with the best knife for cutting raw meat , preferably all you're probably going to be doing is just a little bit of dicing maybe doing some stir-fry or if you do like to buy whole chunks of state slicing steaks off it. If you are in a hurry, you can watch the short video. So I'll just show you some little techniques at home when it comes to things like casseroles . I've got a piece of Chuck steak here people go on about certain sizes for dice and things like that but when you're cooking a meat for as long as what you're going to be cooking a piece of chuck for the size isn't going to really matter too much because hopefully it should be falling to pieces and melting in your mouth anyway so just little ones actually very nice and easy with the Chuck I just sort of go straight down like so and then sideways and you can get yourself nice little sizes whatever you're after Chuck is quite a tough piece of meat so your

Today we are going to be talking about knives. Read More:  Best Chef Knife Under $200  Best Japanese Chef Knife Under $100 A sharpening stone is a stone that has got a coarse side and usually a finer side, and that is going to take and re-shape your edge and get it back down thin enough in order to sharpen it. You are basically taking something that is blunt and thinning it back down. You have to remove all of this extra metal and get it back down to where it is thin enough to cut. Very simply, all a knife is is a very thin piece of steel to split whatever you are cutting. If the knife is obviously thicker, it is like trying to cut something with a chisel; it is not going to happen. There are two stones. There is the India and there is the crystolon. Once you feel them, obviously the difference is coarseness. The one thing about the India stone, it is a harder stone and the brown is the finer side, you have to use oil with it. You cannot use it dry, so therefore it

You know working with a professional chef knife can be a daunting task but if done properly and you develop good technique you can work with it for hours without fatigue. You may be interested in: Best Chef Knife Under $200 Best Japanese Chef Knife Under $100  Well a lot of that has to do with the way you handle the knife and your grip. So I want to show you a couple different ways to grip the knife now. One way is with your thumb over the bolster okay not common but it's acceptable. Another way is holding on to the handle. The next is to choke up one finger and just grip the knife and then some people will even choke up two fingers. These are all acceptable they just have to be comfortable. A lot of people put their finger on the knife it's not stable the other problem is the strength in your arm ends up stressing the tendons in the back of your hands. So when you're cutting initially it won't hurt but if you're doing it for hours all of a sudden you

Hi I made breakfast after their first feed. We come downstairs as a family. Do a bit of porridge or a bit of fruit, and then I did a lunch as well. And then week three, I did still two meals a day.  Find out what are the best food processors for baby foods? So still just the breakfast and lunch. And naturally I did something sweet for my baby in breakfast, and something more savory or vegetable for lunch. -  No, no, no, no, no! - Week four onwards, I did three meals a day. A little breakfast after their first feed. The lunch as usual.  And then I did a tea at about 4:30 or 5:00-ish. In that feed as time goes on, I would like add more baby rice, or more porridge, or avocado is excellent because it's got good fat in it. So I try and, you don't want to stuff them full so that they don't have any milk, 'cause milk is still a priority, but it does help them sleep a little bit. Tip four. So portion sizes.  This I find really confusing. And no book will say what por

Hi everyone today I'm showing you how to do the Shabu Shabu. First of all this you need the best meat slicer for making Shabu Shabu, and in today's case, its the manual meat slicer it's not electric meat cutter. Usually people like to use Ostba meat slicer for this purpose, but I like to use the manual meat slicer for making Shabu Shabu. I bought from Amazon you know you know that you're able to just buy one this is only like 40 to 45 bucks and but the the most important to do the the cutting the meat has to be on the frozen you know leave it on the room temperature for probably like 20 minutes you know it's cool down a little bit and then that'll be easiest way to cutter so first of all you have the means to coals are using the paper towel to just hold it and this area right here you can adjust the plight based on the thickness of the meat that you like because this is very hard for me to show you how to miss but once you once you had the same machine