Comments on: Top 10 Common Errors Made In Cooking

By: Josephine

Josephine — Mon, 16 Jan 2012 20:33:19 +0000

Great tips!

By: Lisel

Lisel — Tue, 20 Dec 2011 17:23:45 +0000

Actually, I’ve heard a number of times that you don’t need top notch wine for cooking.

By: Moss

Moss — Fri, 09 Sep 2011 21:50:08 +0000

Dried herbs make excellent seasoning, thank you very much.

By: Top 10 Common Errors Made In Cooking | Worldbestinformation

Top 10 Common Errors Made In Cooking | Worldbestinformation — Mon, 29 Aug 2011 06:24:47 +0000

[...] Wine is undoubtedly my favorite thing in the world – I quaff copious amounts of the stuff (in order to improve my palate of course). One of the big “sins” in the kitchen is using “cooking” wine. There is no such thing as special wine for cooking – it is cheap and nasty wine with a dishonest label on it! The golden rule with wine in the kitchen is that you must only use wine you would happily drink. The upside to this golden rule is that you invariably end up with a lot of spare wine for drinking. Be sure not to keep your “good” wine in the pantry when you are done – drink it and buy a fresh bottle next time you need it. Source : listverse.com [...]

By: Dave

Dave — Wed, 17 Aug 2011 06:10:09 +0000

Everything you have said is correct and shows you have experience. The dull knife warning is a myth and the meat cooking advise is correct too.

By: Dave

Dave — Wed, 17 Aug 2011 06:07:04 +0000

If you are sharpening knives with the pedigree you mention every year, you are over sharpening your knives. Any knives from Solingen area or any Henkels sharpened correctly once should remain sharp for over a year of heavy use. A touch up with a steel once in a while but keep it away from the stone until it is needed.

By: Dave

Dave — Wed, 17 Aug 2011 05:59:04 +0000

Some good info, some bad. Where do I start? #10; bad advice to get rid of nonstick cookware. Every surface type will give you a different effect and nonstick pans have their place. #8; cooking meat…..in a pan? Wrong. It can be done, and even have decent results but rarely great results. #4; blunt knives. First of all, it is untrue that blunt knives cause more injuries or worse injuries than sharp knives. That is a misconception that is so ubiquitous that it will probably never go away. I spent nearly 20 years in professional cooking environments (Chef, sous chef, patisserie chef etc). Sharp knives are much easier to use and more sensible but the cause vastly more injuries and more serious injuries than dull knives. Also, anyone claiming that Japanese steel has some sort of edge over the German steels is talking out of their @ss. You can find comparable quality steels in Japan, Germany and USA but what really makes the difference in day to day knife handling is the shape of the blade and handle. I prefer the very traditional German designs over the more modern and odd Japanese shapes (and you can keep your Santoku knife ……FOREVER).

By: Sylko

Sylko — Thu, 11 Aug 2011 00:11:24 +0000

I disagree with the non stick pan ban. I have some good quality steel and cast iron sautee and frying pans for developing fond. I have one good quality nonstick pan I use mostly for omelets and eggs and I received a non-stick pot as a gift and since I mostly use it for soup and pasta, it’s never been a problem. One should not only have non stick pans, but using one in your arsenal is good.

By: sniper

sniper — Sat, 28 May 2011 06:26:22 +0000

i hate cheap wine…its a disgrace

By: Rosie

Rosie — Sun, 22 May 2011 04:15:21 +0000

I liked the post alot….very interesting and informative