morydd wrote:I'm probably going to take the knife skills class soon. Both my wife and the instructor are pressuring me.
I've done a couple of classes and used the various knives, I was surpised how much I liked the Santoku style chef's knife. We have 2 good 8" chef's knifes and a 6" santoku. While I like the heft of the chef's knives there's other things I liked tha santoku better for. I didn't think I'd like the santoku style chef's knives, but I really did. My wife has had the chance to use one of the ceramic blade knives and said it's a wonder. She said cutting onions with it was like cutting through warm butter. We'll probably get one of those eventually. (I'm terrified of dropping it... or cutting off my finger. Maybe I should take the class first.)
Buying a set is silly. You'll get several knives you'll probably rarely touch. A good paring knife, and a good chef's knife will probably be all you need for most things. The santoku and the bread knife are the only other knifes that see regular use in our kitchen.
Maybe GRS should have a cooking section. Seems to be a hobby that many of us share.
My tip of the week: Make meatloaf in muffin tins. It provides portion control and faster cooking. (Also, Hoisin sauce is great on meatloaf).
Hoisin sauce--good idea, I'll try it. I've been using a dash of soy in pasta sauce and meat loaf lately, but hoisin might give things more of a bite.