Culinary School New York

Archive for the ‘Product Reviews’ Category

Here’s a New York pastry chef who is after my own heart. Christina Tosi, who is the pastry chef at Momofuku has one great characteristic that suits her perfectly for deserts—she loves sugar! New York Magazine has a nice question and answer with the chef, whose dinner can consist of cool ranch Doritos and Ben and Jerry’s cookies and cream ice cream.

She definitely is not a crunchy health food fanatic, which I think is perfect for a pastry chef. My least kind of deserts are the ones that are trying to be healthy. Please don’t make desert with whole wheat flour or other such healthy ingredients. If someone wants to eat healthy, they should just steer clear of desert.

One of my favorite things that Christina Tosi has a Momofuku is the Milk Bar. They infuse milk with various cereal type ingredients. I would have to say I would want milk infused with Count Chocula cereal. You can even get milk shakes made with cereal milk.

She also makes pies and cookies that, as you might imagine, have her signature twist to them. The compost cookie’s ingredients include pretzels, potato chips, coffee, oats, butterscotch and chocolate chips.

I really like the fun creativity Ms. Tosi uses in concocting her desserts. It seems part childhood, part dorm life and a little “let’s see what happens if we try this.” One thing for sure, Christina Tosi is one creative New York pastry chef.

If you want to try some of her food, you can go to the Momofuku website and get mail order or you can stop in at their two locations in Manhattan.

In the mid-nineteenth century there was a switch from making samurai swords to Japanese knives for chefs. This occurred because trade routes were opened in this period. This trend continued after WW II when Japan was banned from making swords and many skilled craftsmen put their knowledge into kitchen knife making to continue working.

Top of the line Japanese knives are like works of art and are different than western knives in one distinct area, they Japanese knife is only sharpened on one side of the blade, where a western knife is sharpened on both sides of the knife blade. These knives are razor sharp on one side of the blade and the other side of the blade is slightly concave, which makes it easier to sharpen.

Like western knives, Japanese knives are made for specific tasks, whether it is fine vegetable work or making clean slices of large pieces of fish for sushi.

Of course traditional knives are not the only type that are made in Japan, they do fashion western style knives, but with a little variation. The blade is sharpened at a steeper angle to allow a thinner edge and thus a sharper edge.

The top knife blacksmiths in Japan only make about 15 knives per day and there are only a few dozen expert knife artisans left in Japan. While there is an apprenticeship system that continues today, the knife craft is like many old world traditions, they are slowly falling by the wayside as young adults are not learning these crafts. Many times the only people to apprentice are the sons of knife craftsman. To make the situation more frustrating there is a different craftsman for each part of the knife, from the blade to the handle to the sharpening of the knife.

It is no wonder that Japanese knives are some of the best and most priced knives in the world.

We all know Emeril, he’s written cookbooks, had TV shows and owns many restaurants, well here Emeril gives his opinion on his favorite places to eat, buy fish, meat and cheese in New York City. Check out this New York Post article of Emeril’s My New York.

It seems to make sense if you want the best BBQ in Texas to not go to New York City, but it has to be said. Just because a place looks and smells like a pig doesn’t make it a pig. I’ve been reading about the Hill Country Barbecue in Manhattan and I don’t like it. Sure it might be a great place for confused Texans to remember what it’s like to be home, or for New Yorkers to think they are getting a test of Texas, but it is not the real thing.

If anything it’s a Disneyland version of the real thing. I do have to give them credit for copying some good originals: Lockhart and Austin Texas (where I live) and Kreutz BBQ (although I like Smitty’s BBQ in Lockhart much better) and the butcher paper for plates which is the norm at Kreutz’s and Smitty’s. They do have Lone Star beer, Big Red soda and Blue Bell ice cream so there are a few things that are real to a Texas BBQ joint.

But there are a few crucial things missing – the business is new, most great BBQ establishments here have been in the family for decades and all use real wood fires and smoke (at Smittys you have to stand next to flaming logs that heat and smoke the pit, even on 100 degree days), hip culinary folks don’t work there (usually the pitmaster looks like a trucker or at Snows BBQ (the best brisket in Texas) the pitmaster is a janitor at the local school)).

My issue is you might as well stick to what you know and what you can do best. I mean I never eat bagels here in Austin. I lived in Brooklyn a couple of years and was able to eat some of the best like Essa. Also, even though there is a Katz’s here in Austin it is so lame compared to the real Katz’s in Manhattan.

I know that this type of regional pilfering will continue forever and once in a while it does work. I mean we can finally get a decent Chicago style hot dog here, but please, don’t anyone try to pawn off one of those soggy ass cannollis they serve around Austin as the real thing.

So if you want real Texas BBQ just get your ass down to central Texas and make sure to come in the summer to enjoy the heat!

Are you looking for the lowest price Le Creuset pots and pans ? Of course it is important to find a good price on any product you purchase. And the chance for savings on items that are higher price can be even better, so you need to do your research.

If you are looking for good prices on Le Creuset you most certainly know that they are not cheap in quality or price. What I think is so great about Le Creuset is that most likely they will last a lifetime. My grandmother has a dutch oven that she gave to my mom 20 years ago and my mom still has it and uses it. So while one of these can cost a lot of money, you will never have to buy another.

But that is why it is important to spend wisely. Many large towns have outlets malls and many of the good outlet malls have Le Creuset outlets. The problem I have with the outlet mall locations is the selection is limited and I’m not too sure that the prices are that great. So next on the list would be to search the internet. There are a few websites out there that have excellent prices and a great selection. That is where I would to my shopping.

But what if you actually want to see the pot you want to purchase? I would spend a day going to William Sonoma or the mall to look and touch what you want to purchase. That is the way I shop. Go to the store and check it out and then find the best price from a trustworthy company on the internet and make my purchase. While I make a lot of purchases on the internet I still have a hard time buying something without actually seeing it and touching it before actually making my purchase.

With a Le Creuset pan I think it is very important to see and feel the quality of what you are getting. First, you need to understand that these are fairly heavy because they are made from cast iron. But once you feel the heft, you will know you are buying something of quality, which I think, will make it easier to spend the money.

So no matter where you end buying your Le Creuset pot or pan, make sure you take the time to find a good price because those deals are out there.

For more information on finding the lowest price Le Creuset kitchenware follow the link.

I received my Le Creuset French Oven for a wedding present 22 years ago and it is one of my favorite tools in the kitchen. I have used it many times and it has never failed me. The emamel and color; the thick cast iron; and the durability are the features of this French oven that I like the best.

Le Creuset always has had excellent color choices in their products. My French oven is kelly green, a discontinued color. With such a varied selection of colors you can always find one that fits you or your kitchen. The enamel coating is what really makes the look of these pots special. The finish is always clean, bright and shiny. I am a huge fan of enamel.

I love cooking with cast iron because the heat distribution is excellent. But cast iron is a pain to clean and take care of, that is why enamel covered cast iron, like Le Creuset makes is excellent. I have cooked with cheap pots and there is a huge difference between cheap thin pots and the thick walled cast iron Le Creuset French oven. It makes cooking such a joy. I guess the only drawback with cast iron cookware is that it is heavy—so make sure to use two hands!

My grandma had an aqua colored Le Creuset roasting pan when I was little, it is now owned by my mom. I would guess that pan is 60 years old, aside from the design, you would not think it is over five years old. I figure my six Le Creuset pots and pans will last the rest of my life, assuming my son doesn’t take them before I’m gone…

The size of this 5 ½ quart French oven is perfect, you can cook most soups and stews for a few people, but it isn’t too large to manage easily.

Here is the beginning of a review of this French / Dutch oven on Amazon.com:

“In the dictionary, next to “dutch oven,” is a picture of a le Creuset pot.”

“This is IT–for soups, stews, and anything else that you need…it is the ideal size for one or two people–or even more depending on what you’re cooking. A decent-sized chicken or pot roast fits perfectly. This pot WILL last forever–when my Mom remarried, my stepdad had one in orange in the house from the 60’s and except for an age patina on the outside (gas stove) the INSIDE was still perfect, and it still makes the best food I’ve ever tasted.”

I was looking at some of the reviews for the Le Creuset Enameled Steel Whistling Tea Kettle and found it fairly amusing to read some of the complaints people have. My favorite is the ones about the whistle the kettle makes when it boils. If you don’t like the whistle, take the whistle out of the kettle. That’s what I did. I can’t stand listening to that thing whistle. I just listen for the water boiling, or check it every few minutes.