Rouxbe

I have some wonderful stock from Thanksgiving. I wasn't as careful to skim and strain it before freezing. How long is it safe in the freezer? Does the presence of a little fat and a few particles impact its lifespan?

I liked the idea of sauteing in the rice cooker, and the rice turned out well. Cleanup was not much different than usual and it definitely free'd up a little time. I struggled to find Pandan leaves, but my local Asian Market is ordering some for me.

Tilapia is a great, environmentally sustainable, delicious fish. Never adverse to leftovers, we will be looking for lots of opportunities to make use of the extra sauce.

My frying technique wasn't perfect and I had some sticking issues despite testing the temp of the oil before frying. I will use my non-stick next time. I also need to fry the capers a little longer next time. They were yummy, but could have been crisper. A great meal. Even my 3.5 year old said, "I love this fish!" Can't beat that!

I was told or remember reading that you can release the oils in garlic and make it more flavorful if you smash the garlic with heel of your hand or flat of a blade before chopping, dicing, etc. Is that true?

My 8" Chef's knife is so close to me it is a friend. I use it more than anything else in the kitchen by far. It is dependable, trustworthy, and precise. When we are apart (at a friends kitchen) I feel its absence immensely and have even bled in its absence. And like with a good friend, when I do something stupid and hurt it, a little time together making things right returns us to perfection. Thank you J.A. Henckels for bringing into this world such a good friend.

When using the forum (thank you for adding this important tool), I found it difficult to navigate. The breadcrumb on the left don't function like normal breadcrumb systems. If I want to return to the Support & Feedback section, I have to click the Forums link and then navigate back into the Support & Feedback section. The Support & Feedback section should be a link as well!

I am so excited that school is in session. I love to learn and what could be better than learning to be better in the kitchen?! A long-time life member, I saw the value of Rouxbe.com the second I visited the site, but secretly dreamed that someday it would be a cooking school. Just over two years later, IT IS! Let the fun, sharing, and learning begin!

Dave

Thank you for pointing out that the price of a chef's knife shouldn't be the first factor you evaluate. With a tool this useful and used, it is actually cheaper to purchase a high quality knife initially since it will last much longer and be a more effective, comfortable tool. A less expensive knife will actually cost more over the long run because you will need to replace it eventually. An important lesson that has been co-opted by the continual marketing bombardment of Wal-mart.