Ask adam #3: must you have a stone/steel for Pizza?
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Date: 2020-05-13
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Comments and reviews: 9
Zong
On the topic of Asian cleavers (from a cook that was trained up in a variety of Chinese kitchens): many of the cleavers you see in footage of Chinese chefs at least aren't much of cleavers at all, the edges of them are much closer to a modern French chef knife. The exception to this rule is the Hong Kong style cleaver, which has a lot more weight in the front and is made to be more versatile for delicate cutting AND hacking bones like the German knives you were describing in the video. The shape of Chinese cleavers is deceptive because it will make you think it's much more akin to a western cleaver when it is MUCH closer to a typical western chef knife in purpose. The edges are extremely sharp and surprisingly delicate. They're also my favorite knife in the world. I almost got laughed out of my intro to knife skills class in culinary school when I first pulled it out, but by the end of the class I had the assistant teaching chef and a few of my classmates converted over to what I like to call the wide side. It's useful for so many more things than just cutting too, like smashing garlic/ginger/whatever and as a bench scraper. Oh man I love those things so much, I'm gonna go sharpen mine right now! Seriously, go snag yourself a Winco KC-101 for 15 and never look back, they're amazing tools for the money.
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On the topic of Asian cleavers (from a cook that was trained up in a variety of Chinese kitchens): many of the cleavers you see in footage of Chinese chefs at least aren't much of cleavers at all, the edges of them are much closer to a modern French chef knife. The exception to this rule is the Hong Kong style cleaver, which has a lot more weight in the front and is made to be more versatile for delicate cutting AND hacking bones like the German knives you were describing in the video. The shape of Chinese cleavers is deceptive because it will make you think it's much more akin to a western cleaver when it is MUCH closer to a typical western chef knife in purpose. The edges are extremely sharp and surprisingly delicate. They're also my favorite knife in the world. I almost got laughed out of my intro to knife skills class in culinary school when I first pulled it out, but by the end of the class I had the assistant teaching chef and a few of my classmates converted over to what I like to call the wide side. It's useful for so many more things than just cutting too, like smashing garlic/ginger/whatever and as a bench scraper. Oh man I love those things so much, I'm gonna go sharpen mine right now! Seriously, go snag yourself a Winco KC-101 for 15 and never look back, they're amazing tools for the money.
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Holy_Mess
I think you two should talk about and practice taking turns when you speak. Adam seemed fidgety and uncomfortable at times. Also, it's okay if you forget what you're thinking of saying if someone else is speaking. With practice you should be able to remember quickly what you were going to say, even if the topic changes. I'm working on that myself. Don't worry so much about what people say in the comments. I've noticed in a lot of comment sections that people are basically trying to make memes so that they get more likes and get to the top; or like the fennel thing where someone is just so averted to it that they get upset about it and might blame you for some reason. Maybe they don't consider how people would feel reading that, but don't take it personal; even if it is personal. It seems like you could use that same strategy at home. You started raising your voice a few times, which in my experience only gets me more ramped up. Don't assume that a critical statement is meant to hurt you. We can all learn from our flaws. Lauren's laugh is so nice to hear. It's very jovial, it warms my soul. I really enjoyed this. It made me reminisce on times in my friends' kitchens. Thanks!
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I think you two should talk about and practice taking turns when you speak. Adam seemed fidgety and uncomfortable at times. Also, it's okay if you forget what you're thinking of saying if someone else is speaking. With practice you should be able to remember quickly what you were going to say, even if the topic changes. I'm working on that myself. Don't worry so much about what people say in the comments. I've noticed in a lot of comment sections that people are basically trying to make memes so that they get more likes and get to the top; or like the fennel thing where someone is just so averted to it that they get upset about it and might blame you for some reason. Maybe they don't consider how people would feel reading that, but don't take it personal; even if it is personal. It seems like you could use that same strategy at home. You started raising your voice a few times, which in my experience only gets me more ramped up. Don't assume that a critical statement is meant to hurt you. We can all learn from our flaws. Lauren's laugh is so nice to hear. It's very jovial, it warms my soul. I really enjoyed this. It made me reminisce on times in my friends' kitchens. Thanks!
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Faustvonholle
I don't know if you'll actually see this Adam, but your pizza bread has been a staple in my house since I tried it a few months ago. It's so simple to throw together, with such a positive outcome. I'm somewhere between a home chef and home cook i'd say, so some nights I'm really eager to try something new and complex and challenge my skills, and other nights, I just want to sit down and eat. Pizza Bread fits perfectly in with this. I have Tuesdays off work and have been making a big batch of pizza dough and some other odds and ends then. I'll regularly make pizza dough in the afternoon and let half of it just proof on the counter till dinner, and fridge the other half. If I'm feeling like pizza later in the week I'll do that, but if I'm feeling tired from work or drained for other reasons, I'll make something to go with pizza bread. (though I also usually call it a rustic foccacia because pizza bread is a very different specific thing where I grew up)
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I don't know if you'll actually see this Adam, but your pizza bread has been a staple in my house since I tried it a few months ago. It's so simple to throw together, with such a positive outcome. I'm somewhere between a home chef and home cook i'd say, so some nights I'm really eager to try something new and complex and challenge my skills, and other nights, I just want to sit down and eat. Pizza Bread fits perfectly in with this. I have Tuesdays off work and have been making a big batch of pizza dough and some other odds and ends then. I'll regularly make pizza dough in the afternoon and let half of it just proof on the counter till dinner, and fridge the other half. If I'm feeling like pizza later in the week I'll do that, but if I'm feeling tired from work or drained for other reasons, I'll make something to go with pizza bread. (though I also usually call it a rustic foccacia because pizza bread is a very different specific thing where I grew up)
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John
Dumplings are definitely not meant for the commercial context. Making dumplings is traditionally a family activity where everybody participates, and as a result, those who are raised in the culture develop the skills from a young age. However, the skill required to make them nicely and efficiently is certainly a barrier of entry for someone approaching it for the first time. Once they're made though, they're extremely quick to cook and are essentially an instant meal at that point, so the time spent making a big batch to freeze is not unlike doing meal prep for several days worth of meals. There's always something off about the mass produced supermarket ones, so unless there's a local mom and pop shop that sells them with the type of filling you like, making them yourself is the only option for authentic taste.
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Dumplings are definitely not meant for the commercial context. Making dumplings is traditionally a family activity where everybody participates, and as a result, those who are raised in the culture develop the skills from a young age. However, the skill required to make them nicely and efficiently is certainly a barrier of entry for someone approaching it for the first time. Once they're made though, they're extremely quick to cook and are essentially an instant meal at that point, so the time spent making a big batch to freeze is not unlike doing meal prep for several days worth of meals. There's always something off about the mass produced supermarket ones, so unless there's a local mom and pop shop that sells them with the type of filling you like, making them yourself is the only option for authentic taste.
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Rachel
Kinjo is open for take out, I believe. My sister-in-law works there. ( I live in another state, so I can't go check it out, but I am really excited to try next time I'm there. My brother works at Macon Beer Company and ReBoot. Thank you for supporting them with the shout-out. Also as a fellow Maconite (or others who see this post and have been to Macon, do you enjoy NuWay and/or Finchers? I really enjoy both, but I have a difficult time determining if that is due to nostalgia or because they are objectively good (I will continue to eat them both either way whenever I'm home, but I'm just not sure if they are good enough to recommend to others. What are your local favs?
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Kinjo is open for take out, I believe. My sister-in-law works there. ( I live in another state, so I can't go check it out, but I am really excited to try next time I'm there. My brother works at Macon Beer Company and ReBoot. Thank you for supporting them with the shout-out. Also as a fellow Maconite (or others who see this post and have been to Macon, do you enjoy NuWay and/or Finchers? I really enjoy both, but I have a difficult time determining if that is due to nostalgia or because they are objectively good (I will continue to eat them both either way whenever I'm home, but I'm just not sure if they are good enough to recommend to others. What are your local favs?
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jarma76
Probably not the best way to do it, but linking to the pizza stone discussion. There is a compromise between not making a mess with transferring the dough to the stone but still getting decent crust and both sides of the pizza done. For me it has worked well to have a double-layered oiled aluminium foil, on top of which you spread the dough and toppings. Then you put it for about 5 minutes on full heat from gas BBQ for the bottom crust, and then another few minutes to the oven with top grill that gets the top half of the pizza done properly. Not ideal, but works pretty well if you have a standard BBQ and oven, and no fancy equipment.
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Probably not the best way to do it, but linking to the pizza stone discussion. There is a compromise between not making a mess with transferring the dough to the stone but still getting decent crust and both sides of the pizza done. For me it has worked well to have a double-layered oiled aluminium foil, on top of which you spread the dough and toppings. Then you put it for about 5 minutes on full heat from gas BBQ for the bottom crust, and then another few minutes to the oven with top grill that gets the top half of the pizza done properly. Not ideal, but works pretty well if you have a standard BBQ and oven, and no fancy equipment.
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Danielle
On pronunciation: It is my belief that if you're using a foreign word when speaking English, that automatically makes it a loanword and gives you permission to say it like you can only speak English. It is unreasonable to expect someone who doesn't speak Italian and doesn't know how Italian words are pronounced to say something like cacio e pepe with a perfect Italian accent. If you're speaking English, crepe should be pronounced crayp. If you're speaking French, then it makes sense to try to say kwep with a French accent. To go against this means fighting with your own mouth to do something that's kind of unnatural.
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On pronunciation: It is my belief that if you're using a foreign word when speaking English, that automatically makes it a loanword and gives you permission to say it like you can only speak English. It is unreasonable to expect someone who doesn't speak Italian and doesn't know how Italian words are pronounced to say something like cacio e pepe with a perfect Italian accent. If you're speaking English, crepe should be pronounced crayp. If you're speaking French, then it makes sense to try to say kwep with a French accent. To go against this means fighting with your own mouth to do something that's kind of unnatural.
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Ian
I make 2 types of Asian dumplings at home all the time siu mai and gyoza, I just don't regularly make my own dough. Store bought dough is almost as good as home made, but way easier. The filling can be as easy as you want it to be, or you can go all out and grind the meat by hand. I find it really satisfying to wrap them and see the improvements to technique visually from the first of the batch, to the 100th. Same deal with baos/mantou. Not even remotely difficult, just time consuming. I really do recommend people giving them a try.
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I make 2 types of Asian dumplings at home all the time siu mai and gyoza, I just don't regularly make my own dough. Store bought dough is almost as good as home made, but way easier. The filling can be as easy as you want it to be, or you can go all out and grind the meat by hand. I find it really satisfying to wrap them and see the improvements to technique visually from the first of the batch, to the 100th. Same deal with baos/mantou. Not even remotely difficult, just time consuming. I really do recommend people giving them a try.
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taiiat
i grew up in the US and i hate Hershey's Milk. not only that particular Acid, it's just low quality Chocolate in the first place. and Milk Chocolate is always way too sweet. can't even taste the Plant you're paying for, it just tastes like Sugar. Hershey's Milk also tastes like Copper to me, because they cook it in Copper. i didn't like it very much growing up either. Hershey's Dark is passable but still not that great. atleast it doesn't taste like Copper though, since they cook that one in Stainless. shrug
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i grew up in the US and i hate Hershey's Milk. not only that particular Acid, it's just low quality Chocolate in the first place. and Milk Chocolate is always way too sweet. can't even taste the Plant you're paying for, it just tastes like Sugar. Hershey's Milk also tastes like Copper to me, because they cook it in Copper. i didn't like it very much growing up either. Hershey's Dark is passable but still not that great. atleast it doesn't taste like Copper though, since they cook that one in Stainless. shrug
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