Cooking Issues Transcript

Episode 13: Climbing the Ladder

nine times out of 10 when someone is taking the time to break away and do their own thing it's cuz they either have a specific point of view or a specific passion that really sort of speaks to maybe not a mass audience but the customers that I have in the customers at Barre house tries to culture and and cultivate I think are are are those type of people who want that story and feel like if they take up and allocation of an 80 case I made wine that they've got something special and it's something that only they have or maybe one other person has so that's kind of what we specialize in and you know it may not be business-savvy to the nth degree like we're not making a hundred thousand cases of Pinot Grigio and he knows flogging them all over New York but the customers at get one from us or kind of believe in the same stuff we did which is supporting you small farm supporting easy about Uruguay makers who have a passion for doing it and and we will supply them with the market and we allow them to get their product out there

otherwise an untapped a group of people

I don't know hello and welcome to cooking issues radio on the Heritage Radio Network assure you call him with all your cooking questions I'm Dave Arnold the host of cooking issues here with Miss Tosha the hammer Lopez the driver of the technological bus alright calling all your questions to 718-497-2128 that's 718-497-2128 will be here for about the next 45 minutes or so here we are to have a color yeah you're on the air

hello this is Obie I'm all the way out in Tucson Arizona nice to go and we've done a couple things couple cool things with it did kind of you know we did a 48-hour short rib just the other day and it turned out really really good in the bag in a Bag End in a ziplock you know what just a little bit of a little bit of stock and it turned out amazing it was It was kind of weird because the temperature does shift and then when I had to do what I have I can't remember what model is it to 550 500 something I don't know damn well it's the thing I had to do was to keep it on keep it on the low. Cycle

but not actually even press cook and it kept the temperature more steady between 34 and 136 degrees and they came out really really good but my question was I mean I'm sure you've messed with them a lot I was just wondering if there was any other cool things that that that you guys have done with them just before we came looking for those who don't know what to see that bass by listeners a cvap is a type of the oven originally designed to hold actually Kentucky Fried Chicken was invented by a guy by the name of Winston actually for Kentucky Fried Chicken use friends with Colonel Sanders and they built this thing it's basically a bain-marie in the bottom of a holding oven and you adjust the water temperature of the bain-marie in the temperature of the oven separately and you can adjust the humidity in there and you can keep things you know nicely for a really really long time when the sous vide Crackdown happen in New York City but the health department about 4-5 years ago see that's all of a sudden became very very

popular because she could use them to do low temperature cooking a very accurate low temperature cooking with Fish And so I'm here do I get in touch with the background his right hand and you were actual question a lot of stress here in New York retrofitted Steve apps into their kitchens because they couldn't afford a Combi oven right away or they couldn't retrofit because of the venting requirements of a Combi oven at 6 CPAP ovens are a lot less expensive than a Combi oven and they don't require venting or drains they take a lot less power and they're fairly accurate actually I don't know what's going on with yours but Nathan myhrvold and Chris Young we're coming out with the Uber checkbook at the end of this year have done independent test on C vaginally hold about 2 degrees with a plus or minus 2 degrees accuracy over the Long Haul and I think that they're slightly better now than they used to be dependent on temperature in the size of the oven you're using smaller Islands obviously more accurate or not obviously but they are not in the bag so you can do really quick work with fish

can you set the temperature at 10:15 degrees higher than you want the fish to go and depend on the size of the portion you're looking at like a 10 to 12 minutes cook time and in the sea that been a lot of Chester New York move to this because they're not allowed to cook fish in the bag so to see that is very very good at low temperature Work Direct service low temperature work not in the bag the one thing you have to worry is when you open and close a lot and start sucking a little bit of wind going to have to think we should cook times a little bit it's also good for hamburgers anything like that that you want to keep now I don't really like us because things lose the texture on the outside and not in a CPAP after they was sitting there a while but Howard Richardson was the guy that company that you're going to want to talk to you if you have any problems he's the rep his favorite demo and you know it when he goes out to the NRA National Restaurant show not the National Rifle Association show is to hold tortilla chips in it because you can use them actually within very low humidity thermostat set to keep stuff hot without drying out completely

turn to Dubuque have a water bath in the bottom of something cool tortilla chips in it but not to this is it's different it's literally sitting the humidity level but I plan on doing a lot on Steve apps in our next installment of the Aloha temperature primer if I ever write in the stash is rolling her eyes me right now because I've been very far behind but I guess what we came up with prime rib ya know it mean it's fantastic of those kind of things is very economical to run but your phone it was more specific ones next weekend to think more about specific see that but I think more about recipes but it's definitely a very important piece of equipment becoming very very popular thanks so much for your call

hi this is Corbin from San Diego I got it real cheap is only like $50 but now I'm trying to figure out how to sterilize it clean it and go through it and make sure all the key components are still working do you know what kind of rabbit was in

I don't they don't have any information like that ok most liked did have a lot of oil deposits on it or no have a little bit of like a calcium deposit on it but other than that not not too bad okay so it's probably used in water as opposed to in oil it's a lot easier to clean that way I would suggest spraying everything with a fairly concentrated bleach solution and then letting that believe Solutions soak into the coils you want to make sure her first you actually should go over with a toothbrush and get all of the actual deposit any deposit it's on the on the circulator itself is going to Harbor evil things even after it's been Soaked in Bleach right so the first thing we do is get off any sort of deposit then you're going to want to circulate in it like I see all our tablet which is going to go there at the calcium lime rust remover that's going to get rid of calcium deposits and then after that I would soak it

Carlyle in Fairly concentrated bleach solution and that's going to kill anything that remains into from a biological standpoint I would wipe down the entire surface of the piece of equipment with with with bleach try not to don't have it plugged in the end and then you know from there on out after she dries and if you want you can circulated you know up to Boiling that darn sure but at that point you killed everything now how long is Cirque there's going to last depends on how long it was running what kind of care they took in it right the older circulators have a problem with the bearing the bearings on intend to go bad if it starts to squeak and squeal on you then you can put some WD I would put WD-40 actually because you know it's not food great way to put a food-grade lubricant on the bearing you extend the life cycle by a couple of months probably of hard usage me restaurant style usage I would also open up the circulator are you good with electricity or no

yeah I'm pretty good open up the back of the circulator all of the old circulators have a lot of the contact points with Spade terminals in them to make electrical connections on the inside of the unit I would take a file and I would file them clean they become resistors because they get that water vapor to corrode when they corrode they become resistors and you lose you know you basically start generating heat there and I seen a lot of circulars feel that way so I would go to all the internal connections I'll just make sure they're good and clean and that's going to extend the life of the circulator another good long good long chunk of time so that the first thing that usually go is the is the bearings on the old ones and second things you do the electrical connections I've had occasional ones but not with you w r s but the certain allowed at ones you have problems with their try act blowing which case you needed them be able to replace to try act which is little more challenging and it's still possible but that's in general what dies on them is that is that a good road map for you

thanks so much for your call. Thank you

Jourdan Dunn

welcome back to cooking issues on Heritage Radio Network today brought to you by the barterhouse support us a nice wine Jewels which is a Syrah Grenache and I have no idea where it's from, and all of your questions to 718-497-2128 that's 718-497-2128 and as I feared Mustachio we lost our collar over over over the phone. During the break and one more thing of a shout shout out to the best device everbilt weirdest Studio that's in basically working farm in the middle of Brooklyn so we have a fly problem here brightness options do you and is bought these electric fly racket switcher about the greatest things I think ever invented know the greatest thing ever it's like I don't know it's just so satisfying checking in to kill a fly see what he can hear. I will try later anyway cuz I have too many questions to get to 22 meander about with the electric fly swatter problems

a recipe for bone-in chicken thighs or legs time and temperature when you're cooking low temperature now for those of you who don't know me temperature cooking is one of the most important new once a new look past 10 years kind of ways to cook in in special occasions increasingly and home kitchens you cannot go into Williams and Sonoma Williams and Sonoma and I'll buy it and emerging circulator which is kind of the best piece of equipment to start doing this kind of work with and do it now the problem is is it when you put something like chicken and you cook a low temperature but I want to cook chicken legs around 64 or 65 degrees Celsius in my opinion writing that ring I wouldn't do 63 I wouldn't really do 64 for life size and legs I would do I would do 65 Celsius so I apologize for not knowing what that is in Fahrenheit but use Google the problem you don't want to do a bone-in chicken thigh or leg in a vacuum or very high vacuum here's the

reason why the inside of bones are chicken bones even particularly are Hollow and I have in them a red kind of drunk on the inside when you a sucker vacuum on on these things what happened to that red Gunk a pulled out of the bone and goes along to meet near the bone and then that meat becomes permanently red OK and nobody likes to eat permanently Red Chicken buffet just don't like it they're not cooking I could as a test I have made it where I cook it for a long time at you know at these temperatures that I know are cooked the texture is cooked you have people close their eyes they like it they look at it and they just won't put in their mouth misses being trained people is like my family and friends are you really want to be sure not to suck too high a vacuum in the problem is if you cook very slowly in one of these in these situations you might still get this week or persistent pinking if that happens to you you're going to have to cook it faster which means jack in the temperature up a little bit maybe till like 70 and then only cooking it for like 30 35 minutes I do mine 65

6465 South for about 45 minutes if there's 10 pieces you don't want to have mild lump together because you want the heat to penetrate rather quickly you don't want them take a long time to get up to temperature because then you're going to have more problems with the red not going away it's staying red so you know if you have a problem with the with the red not going away I recommend just boning them getting them to go flat and then you can cook them very fairly quickly and you won't have that problem answers your question red and good luck with the with the chickens Musashi just pointed out that the electric fly swatter which I promised I wouldn't talk about anymore it's also a lizard killer although that seems rather gruesome gruesome okay so we had to call a sorry am I having to do with me when strange lot of like in protein questions and he has a vegetable question what do you roast beets never seem to get them be uniformly cook one side is too crispy the other side is too hard for them to undercook and holding dries out he tries wrapping it

oil olive oil check the oven to 350 a nightmare for Nathan to be an application of low temperature cooking what happens when you put in specifically sous-vide or they can probably do it in a ziplock what happens the whole advantage of putting something in a bag right is it nothing gets in and nothing gets out right in flavors out and you're also not evaporating much moisture off the surface of your of your product right and also is it's different from putting it into water where then the water or whatever cooking meeting you're using is actually leaching into the product so what it basically is like is it like roasting you even though you're doing it in water in a bag it's like roasting in the sense that you're not you're not inside of a poaching liquid but on the other hand it doesn't get those those roasted flavors it's not going to get the Hydra on the outside you're not going to get those brown flavors so what I would recommend for a beat is I would I would appeal it

unlike you do I think the reason you don't feel it when you put into an oven if you don't want it to bleed out into your oven and you also don't want to lose a lot of moisture and so the skin is for getting that kind of moisture loss when you're on the heater that pop in the background that was just a shake it killing a fly with the electric fly zapper when you have it in the bag right you're preventing that kind of moisturizer should I go ahead and pick you up beforehand because inside the bag I think you going to have a tendency for the earthy notes on the skin to kind of get into the whole beat I don't think you're going to want that very much. Appeal it put it in the bag you can put any kind of fat in it you want even up to you no fat at all but I would put a little fat in some sort of either solid or liquid neutral fat I wouldn't use olive oil change the flavor in the like the good quality olive oil that I like for finishing I don't really like so much when you cook in the bag and then you can just simmering pot in a pot of water now that the thing is is that unlike it's not like boiling a vegetable the times are closer to roasting because there's not a lot of excess water inside the bag to break down the vegetable that's a whole benefit because it's like roasting okay so we're going to have to do is you going to have to cook vegetables simmering in the pot for as long

you would have to basically roast it sometimes even longer OK and so you want to keep it in and keep testing if I pinch it with your fingers and seeing where it when it's done make sure the size of the bag don't hit the the side of your pot if they do you going to be in trouble it's going to probably a Mite has a possible he's going to melt the bag where it where touch of the edge of the pot if Wayne was looking over the side of the pot Lights Fantastic technique just remember it's going to take a good long time to do so be patient the other good news is it's not going to really over cook on the inside of the bag too much stress the timing is not a critical Just Let It Go basically as long as you want pull it out and then if you want some of this caramelized roasted flavors throw some oil on the bottom of a pan and throw it into like a 450 or 550 throw some color on to the outside of your Beats and roasted flavor and you're good to go it's actually an Exelon application carrots similarly good always kind of root vegetables and things that can be roasted are great inside of a vacuum bag and really it keeps bright preserve Flav not preserved in The Preserve since the preserves a bright clean pure vegetable flavors that the light

thanks so much for that question because we definitely should not Overlook vegetable cookery and we're doing low temperature okay Brian calls in and he said he just received a cookbook recipe for milk skin where do you add milk protein and milk and cream in a pot and then heat it and then you have to take this the skins off, like what happened to your coffee and he said instructions say it's advisable to first removed a few skin zit form if they'll be fragile and substance Quinn skins will become more and more resilient and Brian want to know what's causing this and excetera excetera and can't you just leave the the the thing to form water to form a thicker skin before he pulls it off and can he do that instead of removing the first few know it's complicated question and it's one that I'm finished and actually in a long time ago not in the form of milk skins in the form of Yuba so I'm going to talk about Yuba and milk skins and

green skins and how they're made in kind of what goes on so I'm start with you but you guys basically you heat soy milk in a wide shallow pan and a skin forms on the top and then you pull the skin off and you dry a certain amount and that's you but we're being scared bean curd skin and this stuff is I think delicious and you know I make it home I think it's incredibly delicious in what what it is is is that you need in the same thing happens with milk and cream if you had no protein as well the same exact phenomena is happening you have a large surface area your heating it underneath isn't the heat needs to be above 60 Celsius in practice you want to get it up higher up near like 80 90 Celsius just under the boy don't want it to boil because then you're going to have problems with boil over and end up with gas bubbling and you going to hurt the surface of your skin, did the top of the the top of that of the milk or soy milk needs to be relatively Placid for good skin to form to heat it you're partially denature

the proteins are in the Milky the Sawyer the milk proteins and their kind of floating up to the surface where they get concentrated they aggravate onto fat droplets that are on the surface and then all of a sudden as they start operating if they lose moisture because it's heating have a fapper to cooling coming off the top they form a skin and that skin bonds together polymerizes in forms a permanent film in the case of soy milk forms You by which is bean curd skin and the case of milk in forms of a milk skin most of time is a nuisance to us when we're in a cup of coffee or heating milk or something like that and so you try to prevent it either by putting a phone or a cross on top keeping a lid covered so that they can't of moisture can evaporate or are you know putting some sort of film over the top but there are a couple of old cases where this is actually done on purpose so there's something called cabbage cream where you would take very cream heavy milk and you would lift you would live sheets it off and then later it with more cream it's like an old Elizabethan Desserts you can read about in Harold McGee there's very few kind of rep

just do it online but you was really the one that's used most often not a problem is is that it's actually a complicated phenomena it requires different protein concentrations and fat concentration so what happens is is the first couple of ones that solidify are very delicate they're also higher in protein and they have a different composition of protein does you remove that the actual chemical composition of the rest of the batch is altered somewhat and sew in Yuba as in milk skin making the first couple are very fragile and In You by actually those first couple of considered the highest grade they have the least flavor and they're the most delicate 9 as you go in and and you've depleted some of the protein and fat and so the Yuba becomes or am I guess milk skin although I haven't done as much with no skin becomes higher and higher in sugar and they also become thicker and thicker right to the sugars and milk so from you but you start with a relatively Bland tasteless high protein with with fat skin forming on top and by the end you have much thicker not a strong red and sweet you blow dryer

she like a lot so like as you take each successive skin off because you're changing the natural makeup of the leftover milk do you by itself changes so it's not enough to just sit and wait for the skin to go long are you actually want to remove the first couple if that's what the chef wants and he can use it for something else and then and then you know go from there if you're interested in making milk skin I guess read the Noma book although I don't have it if you're interested in Juba or any form of tofu which I highly recommend you make it home once you start making tofu go to really high grade shop make it yourself you're not going to want to go back to the crap that's in the supermarkets like the real TOEFL I think has a flavor you can control it I love it it's fantastic stuff and when you make it you just want to eat it you know by itself you don't want to ruin it and you know that you don't you don't want to turn it into some sort of fake turkey or some sort of BS crap no fake meat analogue chunky just want to eat it for what it is tofu gets a bad name because it's misused and the stuff that we buy has been soaked in so much water that there's absolutely zero flavor of the actor

you know being left arm no subtlety to it and it won't hit you can when you make your own you can control the texture from almost like a cloud tofu you can put in a soup that has impressed at all all the way down to firm tofu you get the akara left over which is the which is a part from that from the soil but you can mix into you know muffins are pancakes you get to soy milk what you can make you before I'm if you want to make sure to credibly amazing versatile product that is really fun to work with it home but it's a mess so if your spouse is new make them leave if they don't like messes alternately have them help you if they like to cook so the so what you need to buy is go out and buy a book called The Book of tofu by a guy named William shirt Leaf out of out of California has a facility Institute he himself is kind of a nut I should say it's me kind of Nutjob he believes he's going to say that God bless and I hope he does save the world through an expensive vegetable soy protein he and his wife what's her name I forget her name anyway

have the short Institute and it said it his books are amazing don't buy the smaller Bridge ones by the big ones because they haven't been chopped up in the information is there but the book of tofu is one of the all-time great reads on how to make tofu don't call him on the phone and ask him whether you can make tofu from edamame because he's like why would you waste edamame by making tofu out of its don't do it I did it it was a mistake I got a Stern talking-to by the man but I highly respect that I respect his work and you can then use what he says about tofu and make all sorts of other courage as well you can make peanut curds although they're really like tofu out of peanuts although it's and probably also peanut skin the same way you make edamame skins but it's more difficult because the fat content is higher so you might need to go put up with protein or else use transmute aminase AKA meat glue that's just friends free spoken about here on several occasions you can look at the block of the issues get more information on meat glue but I'm sure you can make a peanut skin by adding a little transglutaminase so I hope this answers you are milk skin questions and we're going to take another break and

come back with cookies radio call your questions into +718-497-212-8718 for 97212 8

what are you up to

I feel so down I need to get down. Welcome back there cooking issues radio on the Heritage Radio Network today by the Potter House call your questions into 718-497-2128 that's 718-497-2128 so I almost missed it but Brian had a second part of the question is actually probably interesting for some of that our listeners he's training in New Zealand land of legal distilling by the way thank goodness for New Zealand and its legal distillation laws may we all have your law someday he's thinking of either going to Australia or the United States to work in restaurant afterwards he's interested in restaurants here in the in the states like townhouse in Virginia to be 50 in New York motor oil any in Chicago and want to know the best way to get to get into it now he's about to start you know kind of got very modern modern cuisine restaurant called Attica in Melbourne and wants to know how to get to these other restaurants

the short answer is that if you are willing to work for free and it's Todd you can come work in almost any of these restaurants have you set it up far enough in advance and they have space the best thing to do if you are stopping at you know well-known restaurant like Attica is too cuz in all these yes basically know each other like everyone is in this kind of business date they know the people that are in there same Circle same group and and they all extend the only extend professional courtesy to each other whether it's making reservations or whether or not taking on Cooks so what I would do is I would bust your behind at this place we know break your back its place in Attica right and then go to the chef with a suit or whoever you're close to and say listen I'm really interested in these restaurants and and do you know anyone there and that's the surest way to get into one of these restaurants much much much more than just trying to call call or just like that and that's really the way it's kind of business is done so when you're in a cooking school you have all that cooking contacts from the

school and then once you're in a restaurant you have the the the contacts of that chef and it's all about you know what they're going to put their name on the line because they believe in you because you've worked hard for them and that's how the business works when you say something station you know so you know it and I know when I send people to restaurant that's how did I say this person is good take them on and they almost always say yes or if they really have no space in the kitchen they say well can they wait until X Y and Z when I'm going to have some space in the kitchen but assuming you're willing to work for at least a small amount of time Gratis then for free then you know you can definitely get in and if you've already had a page out of one of these place it's a lot easier for them to send cook some place to place it's just to me I think that's the way the business works so I hope that's helpful and good luck and choose America so re Del Rosario rights and he found us via a Joshua Syracuse right up in time thanks thanks for coming he wants to pester us on some tips for osso buco

Sebastopol California things that my mom used to make growing up osso bucco is veal shank that's cooked until it's delicious and tender but doesn't really want to wait to braise it 3 hours and he wants to know if she can you pressure cook instead and hoping the same results you actually not going to get the same results in a pressure cooker as you going to get over a slow braised I happen to think that they're delicious I like pressure cooking but it's going to be a little bit different than probably going to be the fibers going to be a little more distinct but it'll it'll still be delicious yes you can do osso bucco in a pressure cooker it's going to take you on average if you second ring which is 15 pounds per square inch I would say it's going to take you on the order of 25 minutes and so what you're going to want to do to adapt your recipe is the main problem with osso bucco in a pressure cooker is going to be the tomatoes scorching and sticking on the bottom of the pan you cook with tomato so you going to want it maybe have to make the sauce a little bit thinner than you would normally make sure it's you and Siri off your asabuka put it in and you going to want to make sure it's boiling in your

rainbow in before you close the pod we might not get some scorching from the Tomato in the bottom it's not going to be the exact same result but it's going to be delicious I believe I've met. Sabuco in the in the pressure cooker before his don't a force vent it to that my dry out the surface and buy glow part to meet a little bit so let the pressure come down in the pressure cooker naturally and then open it up and and he says that he made a very vast bucco who is Spanish chorizo chick peas carrots and potatoes and he said everything went well except the shank was really tough and he said it didn't help that was rushing exactly you know when you cook when you braise a piece of meat traditionally what happens is is that until it's finished brazing it's tough tough tough because you instantly over cook the meat with that with high temperatures so now you were lying on the collagen breakdown to give it that kind of tenderness back and and make it sound like an under braids piece of meat is going to be dry and tough and so that's why it seems counterintuitive but what happened what happened to the longer you cook at that point until you break down a college in then

going to get a tender against it as a college in turns to gelatin it doesn't help the cook it any longer than that once you start cooking at longer is just going to turn machine eventually if you boil a liquid out of its going to go dry again but pressure cooker is definitely the way to go and you please write in and tell us how it work but I'm sure it will work well pressure cooker has another Advantage by the way it doesn't heat up your whole damn kitchen and it's actually use fairly energy efficient so it's actually a really good way to do it and I will go is of course one of the great recipes of all time in and said that I was curious about our opinion on Nathan myhrvold soon-to-be-released book modernist cuisine so I didn't know that was actually what is it worth the price I also sent you into the best way to do things what kind of knife do you use and why and do you use oil or water stones to sharpen them okay these are two interesting questions the first one that I'm going to talk about is that Nathan myhrvold book

and I guess the question of whether it's worth it depends on how much money you have you know I think you know if you have the money I think it's definitely worth it I mean I think it's it's a Herculean effort it's is unlike any book that's ever been published in cooking to my knowledge it's a what's interesting about it is that it's at this one time it's got a lot of technical points but it's also you know got a lot of personal points to it's got its very very personally written it's got a lot of personal opinions to get a lot of the opinions of Nathan and Chris and and it's unlike any other book made it hey it's good to be a billionaire you know they like they got to do what they wanted to do in this book and I think that you know it's 100% worth it worth the purchase price now if if you didn't make rent last week you know then that's a different story then you know they were going to read it in the library but if you can afford to go to

it's kind of expensive you know if I couldn't afford to go to pour say you know they can afford to buy the book and I was like you're right you know what I mean it's like you know if you're going to learn a lot in the book and so you know I think it's definitely worth the purchase price and if you knew the amount of work that they put into the book probably underpriced I mean in terms of the amount of work that took for them to do it it's probably under priced if you look at the images and what happened there is there's never been a book made like it I don't think what do you think this is just enough for any of you have ever had to actually make any images it's a huge hassle and you know they their rule when they were make doing the book that anytime they bought a piece of equipment they buy tune cut one in half so they can have pictures for the book think about it what kind of knives do we like and how do we sharpen them oil and water stone

is an excellent question there is so much crap out on the you know out on the web and so many kind of are considered opinions on what the best sharpening technique and the best best knives in there so much hype in there someone who ha that's hard for me to make any kind of actual pronouncements I will save this don't compare American grits are the grit is the size of the is how they rate of braces right what the Gritz size is right like so smaller higher numbers like 2000 3000 4000 mean finer grit and if they it's rated in microns then smaller numbers mean finer and finer grit but Japanese grits right most most high and she has here in in the US we know they tend to like a Japanese knives Japanese steel knives Japanese sharpening stone and those knives are fantastic but Japanese Great American grit can't be there not one to one

so don't think that if you have like a 5000 Japanese Stone and then you have like a 2000 whatever I don't know why did the American Stone that you can just relate relate them that way also how sharp your knife is depends on what you're using it for okay so you know a nice that you're going to use for aggressive cutting right might actually be better not take into a polished surface because it maintains its beak all kind of micro serrations on a microscopic level even though it doesn't looks right at all it's like little imperfections at the at the surface of the of the edge help to basically break through things like tomatoes at you. Otherwise Crush as a night begins to Dahl write where is the Japanese style sharpenings take it down to a mirror mirror edge General I tend to use and most chests don't they they kind of poo poo them but I tend to use Diamond Stones it specifically these composite diamonds flat Diamond Stones made by a think of what will look it up on the Block like DMT or some like that a DMZ Samantha and they're flat

with a diamond I used to find the ultra fine and I like them and then shut and they are using basically dry with water with oil I used to use water to put them in and they use when they like damn I not too sharp I mean if you going to sharpen a lot of knives at a time and interesting system is built by The Edge Pro as a lot of the reason why you're nice aren't sharp doesn't really matter how good your stone is or how good your knife is your hands not that good you're not really sharpening a knife properly because you're not maintaining proper contact angles when your sharpening right or you haven't learned to feel the burn on the edge of the knife typically what you're doing to do is sharpen one side of the night until it rolls Burr over on the edge very slightly and you'll feel for that with your finger by dragging along the knife for the Burr then you'll turn it over and you'll take that burrow off and then you progressively go softer and softer and then afterwards I even leather strop it because I find a leather strop is it is a nice way to kind of refine The Edge but so the Edge Pro system is good for going to sharpen a lot of knives it's a it's a little hokey for going to sharpen one cuz you got to step

bank system I would recommend you learn how to freehand sharpen a knife just buy I but it takes a lot of practice in what particular knives you buy depends on your particular cutting Styles you used to determine in French styles with kind of a sick bolster on a no stay with them they're not they're they're not they're not bad almost yes I know ship to switch over to Japanese western-style and Japanese western-style typically have a much much thinner blade that people have become accustomed to now when you switch them if you never use them before you're going to get a different set of blisters and calluses on your fingers and it might hurt for the first couple of weeks if you use them because you're not used to choking up on such a night with such a thin Edge in the back that most chests that I know now use Japanese western-style played what I don't like about a Japanese Western blade is there typically sharpen more on one side and on the other and I find it for me difficult to sharpen although most just don't have that problem I don't like it the typical western-style blade sharpened on both sides and equal amount I either like a western-style knife or extreme other side for Dish

Japanese knives with a sharpened almost like a chisel right just has one bevel Edge it's fairly easy to maintain and then you take it all off the bar off the back by holding the knife almost flat again to sharpening stone I find traditional Japanese knife to be incredibly easy to sharpen and I find you don't need to buy the most expensive ones to have the good time go to go to coron Kor n.com get their get their house brand of a few original Japanese style knives get like you know which is a slicer and I'm not going to break the bank they're like $100 a piece and as long as you maintain you have to sharpen them almost every time you use them they're going to be unbelievable performers for you and then if you mix The Edge because they're fragile don't cut down to them please you know I mean like but if you make the edge you know you haven't lost a $500 a night so if you're going to want to go into Japanese knife traditional Japanese knife with a highly recommend that I would get one of those but you don't need to listen to all the mystical hoo-ha necessarily I don't think I'm going to get a lot of nasty comments about this about the way

exactly using the right water and stone you get one of these new really good diamonds down to go on another knife forums and check it out see what people say about it don't take my word for it you'll see that they're pretty good performers you know if you if you use them properly and I sharpen my Japanese knives on them all the time so that that's what I would assume I would recommend doing and one last story before we go there is a an interesting problem I was thinking about a bunch of related problems about when going to a restaurant near the restaurant and its really loud and all the sudden he gets really really loud all of a sudden so there's this phenomenon 1959 originally called the cocktail party effect but now call the cafe attack and and but there's actually another problem called the cocktail party problem and another thing called the Lombard effect and they're all interrelated what it is is like the cafe of fact is that you can have a normal conversation with a group of people more people show up at the party you can have a normal conversation bubble bubble but then all of a sudden one more person shows up and everyone starts shouting

yeah yeah yeah so basically it's like this kind of threshold effect where one more one more body shows up and ban everyone starts shouting and it has to do with a set of differential equations basically where you know all of a sudden that little bit you now talk a little bit louder to be heard the other group talks a little bit louder you talk a little louder baba baba baba until everyone starts shouting to a point where it becomes uncomfortable to shout me more and then everyone just moved closer together so that's the cafe at that used to be called the cocktail party effect first brought up by a guy named McLean and 1958-59 in the Journal of American acoustic dude was clearly joking I went back and read the paper cuz he was like these are just first-order approximation and he was talking about apartments and parties and and bad gas and stuff like that so he was clearly having fun with it but it got picked up in the end literature and Acoustics and then that fold into a separate problem called the cocktail party problem which is interesting in physics and interested to the CIA because the CIA really wants to be able to pick signals out of the air and analyze them so that they can tell what your

even if you're not a bunch of other problems and doing a bunch of other things I should have cocktail party problem now if you Wikipedia what they would it refers to is your ability in a cocktail party to tune out everything else and listen to Somebody's conversation even though there's a lot of competing information in the air and it relies very heavily on the fact that we have two ears and so if someone has a hearing deficit in one ear that's why they have such an impossible time understanding conversation in crowded rooms by which is why you should be nice and I mean look at them so they can see your mouth and stuff like that so that's like that cocktail party problem and they're all related to something interesting called the Lombard effect and Lombard effect is the effect where you instinctively talk louder when people around you or louder we're used to it and it's it is instinctive and in fact it's the way people if the way experts test to see if you're lying about your hearing deficit if you start talking louder as as talking has ramped up around you cuz it's a reflex you can't help it that I do you're a liar you're a faker anyway so the cafe effect

the cocktail party effect and the Lombard Effect 3 related interesting phenomenon that you might notice that your next cocktail party or if the restaurant is too dang loud this is been cooking issues and come back next Tuesday cooking shows on the Heritage Radio Network brought you this week by the Burger House