(Part 2) Top products from r/AskCulinary

> Where do you suggest learning this? What do you think of my idea of hiring a culinary student to give me private lessons?

In nearly 10 years of professional cooking I have never met a culinary student with hands. Unfortunately, I cannot explain it more than having the right attitude, with there "always being room for improvement" and "oh he's asian." My first chef and cooking job told me I had "heritage knife skills." You are on the right track with Shun and simply wanting it. I can post some demo videos eventually, when I sober up and have more in my pantry than onions (I work ~80 a week between two kitchens, I don't eat much at home).

> I don't have any friends who work in the food industry, where would you suggest meeting such a person (similar question as above)? I would buy a whetstone, but I have no idea how to use it properly. Also, most of my knives are from Shun, and I know they have a service where you can send them off to get them sharpened for free. I haven't done this yet (knife set is pretty new). Would you suggest this?

Shun is good people, but I resharpen my knifes everyday for use in a professional kitchen, with volume ranging from cutting three bunches of celery to 100 lbs of onions on top of service--I don't like to play with dull knives. And it is a skill you never really lose, though I wore a hole in my finger the last time I sharpened knives, but I sharpened knives for the entire staff and was fairly drunk at the time--maybe you shouldn't be friends with us, unless you like waking up to a pile of dishes and beer cans in the morning... Once again, I would be willing to sharpening technique on youtube, but I'm certain there are videos of it there, "Japanese knife sharpening."

> I enjoy cooking and I absolutely find it cathartic and meditative. However, I have time constraints. I have a job, hobbies, chores, occasional medical problems that sap my energy, and I have to cook ALL my meals. I feel like I spend too long prepping vegetables as it is now. I realize for some recipes that getting perfect cuts is important, but 90% of the time, I would like to just go faster. Do you have any tips for this?

For me, speed come with knife sharpness and monopolizing a single cut. So if you have to julienne a ton of onions, do not try to do one at a time, cut them in half, clean/peel them all, then focus on the julienne so you are repeating the same motions over and over vs attempting different angles and having to move finished product into a container or off the cutting board.

> One major thing I have going for me is that I have great resources in terms of grocery and kitchen options.

>I'm not sure if you are familiar with the Seattle area, but we have an amazing variety of grocery stores/markets here. There is a farmers market every day, Pike Place market, Amazon Fresh (delivery), multiple organic co-ops, Costco, multiple Asian grocery stores, specialty international food stores, Cost Plus World Market, Whole Foods, upscale grocery stores, regular grocery stores, etc. etc. I can get pretty much any ingredient. The problem with most of the produce is that it might be sprayed with the pesticide that I am allergic to. CSAs only work if the produce comes exclusively from certain farmers that don't use this pesticide. When that stuff is in season, I buy huge quantities directly from the farmer and load up my chest freezer.

This makes me happy, but I was happy anyways since I had a few after work. In terms of recommended reading, I suggest looking into pickling assuming you are not allergic to citrus, even so you can probably still use refined vitamin C. Here are three pickling Amazon links: Balls. Can. Ferment, sorry, couldn't resist the urge.

Something else I borrowed off one of my ECs: On food and cooking, Harold McGee.

Another to add to your library: Food lover's Companion

Food is great in that it is a kinesthetic science, a lot of great cooks are also great "scientists" they just don't know it, they are just doing it by "feel, taste and smell." This is where organization and precision come in--know your objective/hypothesis and continue with experiment procedure from there, speed is a measurement: how long, how fast, etc, etc. "If you don't measure you cannot improve." I feel like recipes are more or less, just successful lab reports.

Since you mentioned vegetarianism I feel like I can discuss my on and off relationship with veganity. I do try to build muscle from time to time and so it is hard for me to ignore the nutrient/protein density of tasty decaying animal flesh. But generally in terms of vegetables and fruit there are few exceptions to them having more benefits apart from them being consumed raw: namely Goitrogens.

So this may lead you, as well as it lead me for a time to a "raw/vegan" diet. I dunno though, I get stuck between it and "Paleo" and sometimes just eating raw meat--I cannot tell if I am just becoming lazier as a cook or if I am making strides my personal health.

Back onto topic of sorts:

> My kitchen is already pretty good. I have a nice gas stove, which I feel makes a big difference. We are planning a remodel to enlarge the kitchen.

Hrmm, I am at odds with enlarging for the sake of "bettering," I feel like you can get away with great results with little space and a little ingenuity, but with great precision. I have a portable induction cook-top, a juicer, a blender and a shitty built-in electric range/stove, just missing a dehydrator, PID temperature controlled water bath, a blow torch, vacuum sealer and I wouldn't be too far from a NY test kitchen--I feel like I could feed a hundred people, no problem without using the electric ranges: it comes down to organization. You are one person, trying to feed yourself and your family at any given time, make prep easier for yourself by doing much of it at once or at least eliminating a step or two, prep for half the week or prep for the next step, for example: celery--strip all of it away from the root, throw it in water and save it for later, this keeps it springy and passively washes it; I was taught a long time ago to not drain root vegetables but rather pull them from a bath of water, in that the dirt sinks and stays at the bottom rather than being agitated and back on the vegetables after straining; then you can come back to cut it in any variety you wish. I've kind of made a habit out of bathing veggies vs spraying/rinsing, of course there are exceptions, things that you will peel anyways, that spot of dirt that needs scrubbed and that we need "RIGHT NOW."

The problem I have with recipes is the objectivity in creating "the dish," most of the time, my creations or "specials" come from leftovers or something that is on the verge of being completely useless. Simplicity is king. At my one restaurant we had some black beans that were starting to smell fruity (which is normal, but no one had a planned use for them), a few onions and peppers, some spices, a quick roast then blend with some lemon juice/vinegar and we had a black bean salsa, which I tried to pair with some fish and roasted tomatoes but everyone just wanted the salsa with chips--whatever, I'm Asian, I don't know.

So rather than filling your refrigerator with a dozen half eaten dishes, fill your refrigerator with an endless possibility of dishes: prepped greens for salads; portioned meats for cooking; pickled items for accoutrements, garnishments or just adding that extra acidity; gutted/peeled veggies or fruit--you picking up what I'm laying down?

From there you can experiment with single servings: a celery leaf salad--balsamic vinegar, pickled radish, mustard greens, olive oil, crushed red, salt, julienned carrots, diced red onion and toss in a soft boiled duck egg if you feel the urge. Professional cooking is just a hodgepodge of "stone soup" that everyone has grown to like and accept, everyone has something to add and or learn from.

Restaurant dishes are designed to sell. Try to keep in mind the overt commercialization and not take the small successes you have in just enjoying a simple salad with some boiled eggs, while not getting sick, for granted. Good health tastes great, don't let anyone tell you hard boiled eggs and some celery sticks isn't a meal--"It is until I eat again!"

Speed is just an increase in efficiency in carrying out the procedure. You'll get it, just know what you want and are doing first, then be deliberate. I'll help out best I can.

I am in the same position you are in. Love cooking, no formal training, but love the science, theory and art behind it all. I have a few books that I find to be indispensable.

• How to Cook Everything and How to Cook Everything: Vegetarian by Mark Bittman are two of my favorite recipe books. Loads of pretty simple recipes, lots of suggestions for modifications, and easy to modify yourself. Covers a bit of technique and flavor tips, but mostly recipes.
  
  
• CookWise by Shirley Corriher (the food science guru for Good Eats!) - great book that goes much more into the theory and science behind food and cooking. Lots of detailed info broken up nicely and then provides recipes to highlight the information discussed. Definitely a science book with experiments (recipes) added in to try yourself.
  
  
• Professional Baking and Professional Cooking by Wayne Gissen - Both of these books are written like textbooks for a cooking class. Filled with tons of conversion charts, techniques, processes, and detailed food science info. Has recipes, but definitely packed with tons of useful info.
  
  
• The Art of Simple Food by Alice Waters - this is not much on theory and more recipes, but after using many of the recipes in this book and reading between the lines a great deal, this taught me a lot about how great food doesn't require tons of ingredients. Many foods and flavors highlight themselves when used and prepared very simply and this really shifted my perspective from overworking and overpreparing dishes to keeping things simple and letting the food speak for itself.
  
  And mentioned in other threads, Cooking for Geeks is a great book too, On Food and Cooking is WONDERFUL and What Einstein Told His Chef is a great read as well. Modernist Cuisine is REALLY cool but makes me cry when I see the price.

This is going to be the opposite of what you want to hear. But, you asked for it and I respect that. I think that there's no substitute for going about this old school and traditionally. The good news is that you can mostly do this for yourself, by yourself.

If you're disinclined (due to time or for another reason) to enroll in a culinary program get yourself either The Professional Chef or Martha Stewart's Cooking School

I know what you're thinking, "Martha Stewart? What am I? A housewife from Iowa?" Fuck that. I've been fortunate to have met and worked with Martha Stewart she's smart enough to know what she doesn't know and that particular book was actually written by a CIA alum and very closely follows the first year or so that you'd get in a program like that. It starts with knife work and then moves on to stocks and sauces. This particular book has actually been criticized as being too advance for people who have no idea what they're doing so, despite appearances, it may be perfect for you. If you want to feel more pro and go a little deeper, get the CIA text but know that it's more or less the same info and frankly, the pictures in the MSO book are really great. Plus, it looks like Amazon has them used for $6 bucks.

These resources will show you HOW to do what you want and they follow a specific, traditional track for a reason. Each thing that you learn builds on the next. You learn how to use your knife. Then, you practice your knife work while you make stocks. Then, you start to learn sauces in which to use your stocks. Etc. Etc. Etc. Almost like building flavors... It's all part of the discipline and you'll take that attention to detail into the kitchen with you and THAT'S what makes great food.

Then, get either Culinary Artistry or The Flavor Bible (Both by Page and Dornenburg. Also consider Ruhlman's Ratio (a colleague of mine won "Chopped" because she memorized all the dessert ratios in that book) and Segnit's Flavor Thesaurus. These will give you the "where" on building flavors and help you to start to express yourself creatively as you start to get your mechanics and fundamentals down.

Now, I know you want the fancy science stuff so that you can throw around smarty pants things about pH and phase transitions and heat transfer. So...go get Harold McGee's On Food and Cooking THAT is the bible. When the people who run the Ferran Adria class at Harvard have a question, it's not Myhrvold that they call up, it's Harold McGee. While Modernist Cuisine always has a long, exciting complicated solution to a problem I didn't even know I had, when I really want to know what the fuck is going on, I consult McGee and you will too, once you dig in.

Another one to consider which does a great job is the America's Test Kitchen Science of Good Cooking this will give you the fundamental "why's" or what's happening in practical situations and provides useful examples to see it for yourself.

Honestly, if someone came to me and asked if they should get MC or McGee and The Science of Good Cooking and could only pick one and never have the other, I'd recommend the McGee / ATK combo everyday of the week and twice on Tuesdays.

Good luck, dude. Go tear it up!

First, to answer your question, I have found that How to Cook Everything has really helped me get comfortable with some basics like pan sauces/gravy and seasoning profiles.

As mentioned, obviously you can reduce a recipe proportionally, but as far as instructions go, a 3-4 pound pot roast will take much longer than a 1-1.5 pound one. You really just need to understand what the goal is. Is it color, tenderness, and/or temperature? A thermometer is key. The other two come with experience in adapting recipes.

Another thing about expiring ingredients. This has a lot to do with meal planning. So you have a small bag of golden potatoes. Maybe one night you decide to be classic and have steak & potatoes. So you boil 4 small potatoes, drain, quarter and add butter and dried parsley. Then, maybe later in the week you do breakfast-for-dinner and have eggs, homefries, and maybe you have some leftover steak to make it easier. Another example: Hot dogs one night? Don't let the buns collect mold -- make some garlic bread for some sort of pasta dish a couple days later.

I'm with you on fresh herbs. I use mostly dried spices and it works out for me pretty well. Occasionally I'll buy cilantro or basil, but not always. I only use chopped, minced garlic in the big jar. But I always have onion and bell pepper on hand. Something to check out is the website Still Tasty. I don't really use it often, but I have referenced it from time to time if I'm considering cooking with a produce item I don't use often.

Also, just a tip, buy family packs of meat and use a vacuum sealer such as a FoodSaver to individually package your proteins. You save money in the long run and have better quality ingredients, even if they've been in the freezer for a couple months.

In that case, fine. But I'd encourage you to buy at least one inexpensive but good chef's knife.

Get it sharpened and honed and then chop food with it. You'll see that it makes a world of difference. You'll want to keep your knives sharp, and that definitely means keeping them out of the dishwasher.

Not to be crass (okay, I guess it is crass), but it's like the difference of having sex dry or with lubricant.

You like your garlic press, fine. I promise not to bug you about that one. But find a friend who loves to cook and who keeps their knives sharp. Bring your knife over and do a side-by-side comparison. You won't believe it.

Working with dull knives is infinitely more dangerous. And infinitely less fun.

It's like riding a bike with no air in the tires. I mean, you can do it, but it's not going to be a good time.

Here is what you're going to do: you're going to cheat.

First, buy Sodium Citrate. Sodium citrate is a very powerful emulsifier, and will let you make cheese sauce of a perfect consistency with no guesswork, using just cheese and, well, that's pretty much it. The result is a sauce where the cheese flavor is not covered up by milk or butter.

There are a lot of recipes that you can find online using sodium citrate, but in my experience the best is this: boil 1lb of dry pasta to just shy of al dente in salted water, drain but reserve the pasta liquid, add 1-1.5 cups of the pasta liquid back in, add 1Tbsp sodium citrate, then gradually, mixing as you go, add 1lb of shredded cheese. Use whatever cheese or combination of cheeses you like, use more cheese if you want a saucier mac and less cheese if you want a less saucy mac. You'll probably need to add more liquid--if you do, use beer, wine or the pasta liquid, and only add a bit at a time. Mix everything up well over low heat and you'll get a perfectly creamy mac and cheese with intense cheese flavor. You can also add spices and other flavors--I like a little hot sauce, a little garlic powder, a little paprika and a teaspoon or two of brown sugar.

This sauce will never, ever break. You can try your best to break it but it won't happen, and if it does just add another pinch of sodium citrate, heat it up, mix it together and problem solved. So stick it in a casserole dish, top it with bread crumbs or cheese, and bake it just the same way you would a normal mac and cheese!

If you're interested in learning more about fermenting, Sandor "Sandorkraut" Katz is a name you should search. He's kind of "the" guy for fermenting.

His Website

His most recent book

The books is a great resource and one of my favorites. Very inspiring to try new stuff. I'm actually going to see him at a workshop he's doing in Rhode Island late this month. Should be awesome.

Good luck!

My boss bought me Cook's Illustrated Science of Good Cooking book. I actually liked it so much that I ended up buying the kindle version to read on my commute (now, with the kindle app, it's become my go-to cookbook simply because if i'm at the store i can pull it up on my phone, but that's slightly more incidental)

I liked it because it was very "cooking-focused"--my problem with Harold McGee's book was that I read it and though "ok...and how does that help me for dinner tonight?". The Science of Good Cooking book, on the other hand, made it feel like "ok this is cool, and this is how I can use that knowledge."

I skimmed a lot of the chapters on baking, but now that I'm getting into it I'm going to re-read them.

Everyone here seems to be recommending whetstones, which is fine (great in fact), but I figured I'd post about an alternative to that.

I personally use the Lansky system, which has pros and cons relative to a set of nice stones but is perfectly fine for a single college student like myself, because it's cheap, easy-to-use, basically foolproof, and gives your knife-edge a very steady angle.

Stainless steel spatula is perfectly fine to use on stainless steel pans and cast iron. If you want a fantastic spatula, I recommend this one. The rounded corners are particularly nice because they want scratch like pointed corners will.

I LOVE the book Culinary Artistry for this exact reason. A big portion of it is a compilation of pairings and components, both for specific cuisines (Italian, Indian, English, etc etc) as well as ingredients. So if you look up Limes, it'll give a list of items that it pairs well with, an well as which cuisines. A great cross-reference for when you want to branch out and try coming up with something on your own!

Regulating the temperature on an electric burner element is tricky. If you want to experience the joy of gas cooking, try a butane burner like this.

I have a gas range, but I also have a single burner induction cooktop I use occasionally when I don't want to heat up the house or for overflow cooking, and that also actually does a pretty great job of controlling temperature. It does require either cast iron or tri-ply cookware though.

If you don't mind spending the extra 10 bucks, the Wustof Tri-stone (250-100-3000) is a great all-round kit and value for money. I recommend this over the cheaper Smith's Arkansas Tri-hone kit because the Wusthof kit uses water stones and I don't have to futz around with oil. But if you don't mind using an oil stone, nothing wrong with the Smith's.

I use a 250-1000 combo King Kotobuki waterstone for sharpening , and a 6000 King Kotobuki waterstone for honing/polishing. But this kit is a little pricey in the total.

PS: Here's a great video for technique: https://www.youtube.com/watch?v=kFhMGJYhYpU

Spent several years as a line cook (all stations), brunch cook and breakfast cook.

If you want convenience and have a good feel for the "classic methods," get an inexpensive instant read like this for $11.62 USD : http://www.amazon.com/Taylor-Precision-Products-Commercial-Thermometer/dp/B00009WE45/ .

Great temp range, good-enough response time, and it has the tapered probe.

I've used the same thermometer for smoking meats ( meat and grill and grill level temps), deep frying oil temps, and food cool down/cold temps. I've also used it in my bread-making endeavors.

As far as the other recommendations... you'll use 20% of the features most of the time. Get a product that delivers the solution you actually need.

This one is $11 used on amazon. Taylor Digital Cooking Probe Thermometer and Timer https://www.amazon.com/dp/B00004XSC5/ref=cm_sw_r_cp_apa_sYMZAbDDV8MME

I have an older version. Love love love it. When I'm roasting, I can stick the meat and set the temp alarm and let it go until it reaches temp.

Pot
Frying Pan
Strainer
Baking Dish
Can Opener
Wooden Spoon
Mixing Spoon
Microwave
Turner
Cutting Board
Chef's Knife
Paring Knife
*Measuring Spoons/Measuring Cups

I also highly recommend How to Cook Everything. It is a great resource and actually discusses this exact topic. He gives basic and advanced cooking instruction and tips. Great book.

My sister got me Cook's Illustrated The Science of Good Cooking, http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982, for my birthday a few years ago. It's an amazing book that does a lot of what you described, including experiments that test different recipes or methods to see which give the best results. They also do a good job explaining the science behind why certain methods or recipes are preferred over others.

Admittedly, it's not a masters-level food science textbook but it's definitely one of the most scientific cookbooks I've ever seen.

Edit: I should also add, about half the book is the science behind cooking methods while the other half is about baking.

I've had pretty good luck with this one from Nordic Ware, the price is a bit better. I did a lot of research before I bought it. Pair that with a Silpat, you're golden.

How about both? I don't have one, but I have friends that swear by their instapots. Something like this:

https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ

Does both pressure cooking and slow cooker and more. Not sure this is the best model, but perhaps someone else can offer more specific advice on models?

Read about building flavor profiles.

There are a couple of good books on the market: The Flavor Bible and The Flavor Thesauraus. They both have a lot of information on what ingredients go well with each other.

Also, learn by doing. Try things you think may go together well, even if it's not conventional. Even if the things you try don't come together, you can still learn from it. Try to understand WHY it didn't work (cooking method, flavor profile, preparation all have an affect), think about what you can do to correct the mistake, then implement that the next time you try that dish. I don't own a copy of it myself (yet), but Cook's Illustrated Magazine's The Science of Good Cooking would probably help in that regard.

In general, I consider Alton Brown, Cook's Illustrated/Cook's Country, America's Test Kitchen, and Julia Child to be very reputable in the information they convey.

Honestly use sodium citrate. It is a super powerful emulsifier and you can make a sauce that is literally just cheese, water, and sodium citrate. That's probably going to be the closest you'll get unless you want to just melt velveeta.

EDIT: http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

http://www.amazon.com/Grade-Sodium-Citrate-Molecular-Gastronomy/dp/B00BLPNMYY/ref=sr_1_2?ie=UTF8&qid=1405199071&sr=8-2&keywords=sodium+citrate

For anyone interested in going further with fermentation experiments, I would humbly like to recommend Sandor Katz's The Art of Fermentation. Both his recipes and the philosophy behind what he does are excellent. When the zombie apocalypse comes and there's no more refrigeration and community relationships are twisted and desperate, you'll be glad you own this book.

Salt, Fat, Acid, Heat by Samin Nosrat is so great at teaching you about the whys and hows of cooking instead of just giving you a recipe. It's my favorite one.

How to Cook Without a Book by Pam Anderson is another great one.

​

This book explains it much more succinctly than I ever could. But yes, co-mingle, although vague is exactly what is happening. The flavors play off of and compliment each other the longer they co-mingle.

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook https://www.amazon.com/dp/160819874X/ref=cm_sw_r_cp_api_i_qEaMDbBKB1QE1

I sharpen at home but my results are comparable to when I used a sharpening service.

This is the thread where I got my info. Like most of the egullet university articles, very high quality.

http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

And this is the sharpener that I use. I started out with stones, but found that the guides on the Lansky setup make it much easier to set correct angles.

Lansky Deluxe 5-Stone Sharpening System

Both are highly recommended.

Cooking for Geeks. I've read all the books mentioned in the thread thus far, but I think this book will be more your sister's speed.

I found it a lot more fun to read than the others. It has some hard-hitting science in it. If you were interested in actual food science books, I have a library of over 500 pdfs if you wanted to look through them.

you did mention that you went straight from the fridge to the pan. that means the meat is starting out cold in the center and will take longer to heat up. he started with a steak that had been left to warm up to room temperature.

i agree with /u/AManAPlanACanalErie that using a thermometer takes a lot of the guesswork out. if your steak isn't hitting the internal temperature that you want after searing on each side for 1.5min or whatever, you can toss into a low heat oven to finish off. i have a thermometer like this that i stick in the steak as I'm finishing the sear. If it is still below the temp I want, I throw it in the oven for a bit to finish it off, leaving the thermometer in it. You want to make sure the tip of the thermometer is in the thickest part of the meat.

A lot of famous restaurants and chefs have cookbooks that feature recipes from their restaurants.

It can be pretty hard to replicate a restaurant dish at home. I cook for a living and you have a lot of advantages in a professional kitchen. Hotter ovens and burners and all kinds of other toys.

So the recipes in restaurant cookbooks aren't always the most reliable when you do them at home. And the cookbooks are pricey. But they have pretty pictures.

If you want to get really crazy try one of these,


Mugaritz: A Natural Science of Cooking

or

Alinea

or

Noma: Time and Place in Nordic Cuisine

Culinary Artistry is a WONDERFUL book, and has a lot of useful information related to what you want.

Ditto on The Flavor Bible, and The Flavor Thesaurus.

I recommend Salt, Fat, Acid, Heat by Samin Nosrat. I’ve been cooking at home for a while, but I learned all kinds of new things and got great reinforcement for the things I already knew. It’s already made a big difference in my own cooking.

This right here is your new best friend.

if you are looking for a guide to pan seared steak the food lab at serious eats has an amazing one. As far as knives to buy, I have owned premium $100+ knives and IMO the Victorinox Fibrox handle knife is a fantastic knife, and less than $30.

Here's a great book

On Food and Cooking: The Science and Lore of Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012

Cooking for Geeks
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=pd_sim_b_3?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR

*The Science of Good Cooking
http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=pd_sim_b_1?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR

YES. I love referencing the flavor bible whenever I feel stuck on what components I need to add to really unify a dish. I should probably keep it in my knife kit! That book and Culinary Artistry really changed the way I approach food and techniques as a whole.

Getting a probe thermometer might help reassure her. The ambient air temp inside the fridge is irrelevant if the actual yogurt is still at 38 degrees.

https://www.amazon.com/dp/B00009WE45?ref_=ams_ad_dp_asin_3 We this exact model at my work to test hot and cold foods for safety.

Victorinox. Cheap, sharp out the box, razor sharp after a good sharpening, last long, and you feel like you can use them because they're not £250 knives. Something like this should do nicely

I think the general consensus on those sharpeners is that they don't work really well. From other knife sharpening posts, the products I've heard most about are the swing arm type of sharpeners, like this, stationary angled sharpening stones like this or getting fancy whetstones, like this.

Culinary Artistry has a ton of charts in it that offer traditional and non-traditional flavour pairings for ingredients, as well as how to use those to your advantage with seasonality. It's great! I use it anytime I am stuck for ideas when looking at the ingredients I have to work with.

Yes, it will be fine. Although some may disagree.

I prefer steel spatulas actually; I think they help even out the seasoning that is slowly building. I use mine for scraping off any burnt items as well.
I have a #9 pre 1942 griswold pan that was unseasoned when I bought it, and it has built up an incredibly smooth surface, almost like glass.

I use this spatula (and another one that is the same but a smaller size). Love the wood handles. I sanded the end a little smoother than it was when I got it, and I periodically wipe it down with cutting board oil (mineral oil).

*edit:
I would add that it probably should only be a flat spatula/turner, as a rounded one will create a small point of contact and could possibly harm the seasoning.

Culinary Artistry really helped me as a young chef, helping to put together flavors that compliment as well as contrast. Highly reccomend http://www.amazon.com/gp/aw/d/0471287857

I don't know if this is an option for you, financially or locationwise, but you could get an induction cooktop (single burner) for around $60 shipped from Amazon. That and a basic non stick frypan would GREATLY expand your cooking options.

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM

If you want to try one out, Amazon has a pretty well rated single burner model for around $70 bucks.

Better than a plain torch is the Searzall Torch Attachment which is designed specifically to provide wide and even heating for cooking purposes.

This is a good complement to sous vide.

https://www.youtube.com/watch?v=JB1x0O-bhrw

https://www.youtube.com/watch?v=HS5oW_LNbA8

Ahhhh, my condolences, how tragic!

I'm something of a cookbook minimalist, and keep my personal collection pretty concise; I'm quick to give away books if they've been on my shelf too long without much use. I used to be a cookbook hoarder, but I don't have the space for it anymore, lol.

The cookbooks I have on the shelf rn are Season, The Palestinian Table, Arabesque, Afro-Vegan, Donabe, and several Japanese-language cookbooks.

For dessert-related things, I have Baking and Pastry: Mastering the Art and Craft, Chocolates and Confections: Formula, Theory, and Technique, SUQAR, and the Flavor Thesaurus.

I would recommend a dozen or so books to get started. However, if I had to recommend one thing it would be this blog, as it dissects the first book from Alinea from the view point of a novice. It should make you think about cooking and food in a completely different way, and give you a head start into think about advanced concepts.

Bittman says you can sub up to 20% dark rye for wheat flour without problems related to a lack of gluten. His How to Cook Everything is a great reference for questions like yours. From a flavor viewpoint, I would use orange zest as an element with rye pancakes, probably in lieu of the raisins or chocolate just so you don't get too many things going on at once.

I have the same problem myself, and all the suggestions here are spot on. One alternative you can try is the Searzall torch attachment: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It was developed by the chefs at Momofuku so they could try to perfectly sear a piece of meat without having to use any oil or directly torch a piece of meat. Of course you would have to buy a torch with the attachment, but if you plan on searing a lot in your apartment it may be worth it.

This is a great solution to your problem: http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO

I just got one because I work in a kitchen without a broiler and I love it. It sounds like a jet engine too.

I'm fairly new to this myself and was told early on to check out the Victorinox line. Very inexpensive, great balance with a great handle. They come sharp, too.
I own the 10" but will prob get an 8" as well.

For a baking sheet - I'm in love with my Nordic Ware Baker's Sheet.

If you have access to an outside area that's suitable, you might consider a portable bbq. If you're doing all the cooking inside, an induction cooker could help- just make sure you get pots and pans that work with it. This is the first example I found on Amazon.

The Alinea cookbook has several dessert recipes and is beautiful

Alinea https://www.amazon.com/dp/1580089283/ref=cm_sw_r_cp_api_zIIBzbCXCSD9V

I've just purchased Culinary Artistry by Dornenburg & Page, which is supposed to be very good on this. Currently at Amazon UK it is reduced by over 70%.

This one is very popular and it's still on sale. Salt, Fat, Acid, Heat:

https://www.amazon.com/dp/1476753830/?coliid=I33BRJN8OJCTRL&colid=2LU4E1DJMSPDA&psc=1&ref_=lv_ov_lig_dp_it

Thanks. I'll end up ordering it off of amazon. Just not worth dealing with Walmart.

What are your thoughts on the slightly more expensive industrial model?

This one: http://www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=pd_sim_k_1

> I'm seriously considering getting a quality portable range so I can fry them outside

Yes, if your kitchen has shitty ventilation, a propane grill with a side burner, or a butane rechaud or something is great for searing stuff outside and not coating the entire inside of your kitchen with a fine layer of grease.

https://smile.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/?th=1&psc=1

Sodium Citrate is your friend.

Put the neck bones in the freezer and call up your parents and manipulate them into buying you an Instant Pot. Then you can do pretty much anything.

I have found The Art of Fermentation very helpful. Link:https://www.amazon.com/gp/aw/d/160358286X/ref=mp_s_a_1_1?ie=UTF8&qid=1468466175&sr=8-1&pi=SY200_QL40&keywords=art+of+fermentation&dpPl=1&dpID=51FvDZZcZ3L&ref=plSrch

I determined a few weeks ago that my knives were too dull and I wanted to sharpen rather than buy new ones. After much research I got this Lansky Deluxe 5-Stone Sharpening System and the Super Sapphire Sharpening Stone to add even more of an edge. I have sharpened 2 really crappy knives (no-name cheap ones from WalMart) with pretty incredible results. They are much, much sharper than new.

The system is very easy to use and ensures that you keep the same angle at all times. the one knife was very very dull and it took about an hour to get it to a point where I felt it was sufficiently sharp. Both knives I have sharpened with this system can easily pass the magazine paper test and can very easily shave hair off my arm.

In English, that book is called The Flavor Thesauraus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook.

It's easy to buy: http://www.amazon.com/gp/aw/d/B00BLPNMYY

Are you looking for the book?

I'm guessing the info you're seeking is in this one:

http://www.amazon.com/gp/aw/d/0764578650

EDIT: He's got another one called Kitchen Express that actually sounds more like what you might be looking for.

EDIT2: Formatting.

Highly recommend these

They show up occasionally at Costco too in 2 packs for real cheap.

I would be concerned about what the torch is burning and what residues are landing on your steak. Someone mentioned using the torch to heat up the pan, then throw the steaks in. I like that better. Or better yet, buy a single gas burner. So you can use it outside to avoid the fire alarm then bring it in to finish on the oven.

You'll see these knifes recommended around here quite a bit:

Victorinox 10 inch

Victorinox 8 inch

Also got the recommendation from America's Test Kitchen, scroll to the bottom to check the video: http://www.americastestkitchen.com/equipment_reviews/1433-chefs-knives

If you just purchased your knife, DO NOT SHARPEN IT YOURSELF.

Your knife needs to be sharpened only every few years, maybe. However, it should be honed as part of your day-to-day process in the kitchen. I read an article the other day referencing an Italian master chef who honed his knife every four minutes, but come on, that's overkill.

The difference: sharpening a knife (with a whetstone) refers to re-grinding the steel to form a new edge. Usually the edge on your knife is fine (especially if it's brand new), it's just been knocked about and isn't entirely facing in the direction of your cutting force.

Honing a knife (with a honing steel) reshapes the blade and evens out any distortions or irregularities that may be present from ordinary use. After honing a knife, it cuts better not because it's sharper, but because you can actually use the cutting edge.

Here's Alton Brown's explanation: https://www.youtube.com/watch?v=lRUYAgrsoLw

If you are a science guy, I also recommend Cooking for Geeks.

http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_1?ie=UTF8&qid=1368040120&sr=8-1&keywords=cooking+for+geeks

http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=pd_sim_k_4

For well done it's unnecesary, just cook it until it's (almost) a charcoal.

I have this one and it's pretty great. Also works as a slow cooker and a rice cooker. It's not huge, but great for home use.

I'm seconding /u/might_be_a_troll here. Get some sodium citrate on amazon and then follow this recipe. All you need for a sauce is cheese, liquid, and the sodium citrate. For liquid try stock, wine, or beer instead of water.

get an induction cooktop. It heats up much faster than my electric stove. I use my bare cast iron dutch oven on one of those for deep frying. It works really well, and you don't have to worry about oil splattering out catching fire.

Not to diminish the other recommendations, you may also want to look at Cooking for Geeks.

This Dexter is the only spat you will ever want for your cast iron.

You're not letting salt do its work, AKA osmosis. Salt your chicken a day in advance. You're seasoning way too close to when you cook, which is drawing out the moisture while it's in the oven making it even drier. If you give salt enough time, it draws out the moisture but then restructures the proteins in the meat so they reabsorb the salty water and retain the moisture. For more check out Salt, Fat, Acid, Heat.

$35 https://www.amazon.com/dp/1580089283/ref=cm_sw_r_cp_apa_i_haHUDbFXKFCT7

For pickles and other preserves, I tend to refer to Sandor Katz's The Art of Fermentation

Thermometer: https://www.amazon.com/gp/aw/d/B00004XSC5/

I use this one. It get's the job done. I can't imagine spending $100 on a probe thermometer.

Cook to temp, not to time. You'll need a thermometer. I use this one.

Jimmypage got it right my friend...grab a taylor ( http://www.amazon.com/gp/aw/d/B00009WE45/ref=redir_mdp_mobile) cheap and reliable.

Victorinox 10" chef's knife can't be beat for $33 (or $80!).

Do you mean this Walnut Spatula?

I'm in the same boat. I'll probably just live with the electric for most things, and buy a single portable gas burner (like this one) for wok stir-frying and hot pot.

Splurge on this

searzal

Electrical power outlets are usually rated for 2kW while your old propane tank could be 15 kW or more so you'll find the electric to be small and slow by comparison.

If you just want a very hot cooking surface outside then cosider a cheap portable induction cooktop with a cast iron ribbed searing pan. That gets very hot very fast but is not a real bbq. Like this: http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1377191705&sr=1-1&keywords=induction+cooktop

hmm, coating. How would I know if I removed a coating? Sorry for the stupid question. But I don't see any indication that it had a coating. or I don't know. like.. would it say it had a coating? I'm assuming yes.

No idea on what's cheapish for you but there's this neat cooker that not only does rice but it is also an pressure cooker and a slow cooker. It's ridiculously useful.

https://www.amazon.com/gp/aw/d/B00FLYWNYQ/ref=mp_s_a_1_9?ie=UTF8&qid=1492146032&sr=8-9&pi=AC_SX236_SY340_FMwebp_QL65&keywords=rice+cooker

It sounds like you might already have a block. Just buy the knives you need. You really don't even need to spend a lot of money. Yes more expensive knives hold their edge longer, but they even get dull too. You could get a $5 knife and use this for 2 minutes and have that knife sharp enough to shave with.

Acid is a fundamental building block of cooking and flavor. Some would argue the four elements you must always keep in mind to create a dish are Salt, Fat, Acid, Heat

I thought it was crazy to spend money on a spatula, but then got this one and damn! totally different experience cleaning cast iron.