Rouxbe

Just wondering what everyone else uses...

I've got a Global 7" Santoku and a MAC MBK-85 (Professional Series). Love them both!

I've been highly considering the Wusthof Classic Ikon, but I think I have enough knives for now.

I'm 19 years old, and umm... I love to cook! I love to eat, and naturally, just gravitated towards cooking. I started 3 years ago, following recipes to a T. Now I couldn't be bothered to follow them- I use them more as guidelines (plus, I'm really sloppy when it comes to measuring). When I turned 18, I bought my first two knives, and started working on my knife skills. I don't know how many stalks of celery I've gone through, but it's helped me get really comfortable (and a lot faster!) with the knife. Because I'm not in a culinary school, I think Rouxbe is the next best option. I'm definitely looking forward to learning new skills through the cooking school!

hey Sean D-

The best place to start is to go to a kitchen supply store. Usually, they'll have people there to help you out. The best thing to do there is to test out the knives-- a knife is a personal thing, so you be the judge about which one YOU like best.

Some brands you might want to look into- Global, MAC, Kasumi, Shun, Henckels, Wusthof

And in terms of price, you get what you pay for. So be sure to get a really good knife and a knife that you like, because it will last you a life time.

These cookies were OK. Not that great.

I found that there were too many chocolate chips in this recipe. I think next time, I'll only put in 1 1/4 cup, instead of the 2 cups. I might reduce the amount of sugar because these cookies were a little too sweet.

I don't always have White Wine around. What would be a good substitute for it?

If carry-over cooking occurs as it's resting, and I want a steak done "medium-rare", should I take it out of the pan when it feels "rare"?

My knife skills have definitely improved after watching the knife handling lesson. However, will there be a video on sharpening knives with a whetstone?