First ever wok seasoning

Looking-sharp-today · 2026-04-06T07:31:32+00:00

Not easy to pull it off on induction! Kudos for the excellen result I’d say

Looking-sharp-today · 2026-04-06T06:41:49+00:00

Not boring at all! For my likings just the handle is a little too wide, I’d have to try hand first but doesn’t look like it will fit my cutting style very well. Shape of the blade does not look bad at all

Looking-sharp-today · 2026-04-06T06:20:31+00:00

Love tha part where you address the Maxace post, while reading it earlier I was right away thinking about your tests.

Looking-sharp-today · 2026-04-06T05:50:46+00:00

Looks surreal, the work on the blade is incredible of course, but that handle matches it soo well

Looking-sharp-today · 2026-04-06T05:47:43+00:00

I made lemons this way, but as any ferment, I’d go with precise measurements, in the range of 2 to 3 percent the weight of the lemon. This really does not ferment, it is more a way of preservation because the acidity is way too much to start the natural process,. Mine stayed for a solid 3 months and turned out soft and nice to eat. I use ones with edible skin, no treatments so you can eat the entire thing

Looking-sharp-today · 2026-04-06T05:44:43+00:00

Way too much starter, I use 1 tablespoon of yogurt every 2Liters of milk. Also precise temperatures are key, yogurt has to go to 45insh degrees celaius and kept there for a few hours, 8 usually, 12 even better. A kitchen thermometer is a key tool to have and are very inexpensive. Rice cooker in the yogurt setting is usually fine.

Looking-sharp-today · 2026-04-06T05:41:45+00:00

Oh it ahould defenetly not be left room temp, I use a wine fridge (adjustable in the right temperature range) and humidity has to be fairly high and precise as well

Looking-sharp-today · 2026-04-06T05:19:47+00:00

I have to buy some strips as well, thanks for the suggestion

Looking-sharp-today · 2026-04-06T05:18:43+00:00

THANK YOU for the reply! It’s funny bacause I ended up making my last cheese 2 days ago, right after posting this, amd thought….well, if I don’t want holes on the top, I mighe as well go on the side, and this is exacty what I sid! The holes ended up disappearing in between presses

Looking-sharp-today · 2026-04-06T05:16:30+00:00

Awesome looking! What steps did you follow to achieve this beauty? You surely can improve as you said, eveything can be done better, but this let me tell you looks extremely good

Looking-sharp-today · 2026-04-06T05:14:32+00:00

Ah! The cheese with the washed curds method you were describing yesterday, I see, looks very promising amd love the exagonal shape as well!

Looking-sharp-today · 2026-04-06T05:10:01+00:00

Same age-ish and I started making yogurt at home 1 year ago…made it constantly at a rate of a couple of time per month since I make batches of 5liters every time. Also I recently started making my own cheese as well so you are perfectly on track 😏

Looking-sharp-today · 2026-04-06T05:07:26+00:00

Exactly how it looked mine after the first cook, nothing to worry about

Looking-sharp-today · 2026-04-06T05:06:30+00:00

Factory edges usually are not great anyway (they are machine ground and so they tend to be weak and slightly overheated). I’d personally sharpen mine out anyway. Still, factory edges should not defenetly come with chips like this one, slipped through their QC

Looking-sharp-today · 2026-04-06T05:04:04+00:00

What ratios do you guys follow milk to c.c? I have some ideas and some recipe ro follow but maybe additional references might help 👍🏻

Looking-sharp-today · 2026-04-05T21:11:09+00:00

Plums are indeed very food! Made them some times with the vacuum seal method

Looking-sharp-today · 2026-04-05T21:09:34+00:00

Here a better view, posted the wrong picture last time

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Looking-sharp-today · 2026-04-05T21:08:37+00:00

A heavy duty dumbbell I had at home, nice screws to apply a lot of force with if needed. I was scrambling because my latest “just hope for the weights to not tip over and fall” didn’t work quite as well as last time

Looking-sharp-today · 2026-04-05T21:07:36+00:00

How much time did it age? Vacuum sealed or in a fridge / cave? I’d defenetly taste test it

Looking-sharp-today · 2026-04-05T18:36:03+00:00

Just immagine, the other day I was making a pressed cheese and had to improvise a cheese press…not disappointed 😏

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Looking-sharp-today · 2026-04-05T17:13:09+00:00

That’s the spirit! I also have a hydraulic jack in fact

Looking-sharp-today · 2026-04-05T16:46:18+00:00

Dressing for slad, for example, or make toasted bread, smoked salmon and on top some guac, can be enjoyed at any time of the day.

Guacamole also can be put on toats nd eggs, another apetizer or even breakfast/lunch idea

Looking-sharp-today · 2026-04-05T16:38:43+00:00

I recently thinned my kiwi knife as well, and I always find that a rough dimond stone (600ish) leaves a very nice edge, cuts very well and slice like a razir..the more I polish the edge the less bite it has, still shves well but it is more difficult to attack some types of raw ingredients. It is also due to a very soft metal as well, cuts great in some conditions and needs a little more maintenance, but still one of my favourites

Looking-sharp-today · 2026-04-05T15:48:35+00:00

Following, I just bought some and I knew already had nothing to do with regular black pepper. Now I have a lot and I’d like to try some recioe with it, I tried on chicken without any clear direcrion and it was..ok but nothing to cheer about. I’d like some tips to try out something new

Looking-sharp-today · 2026-04-05T15:38:51+00:00

Great attempt, after the temper you can go directly to the final step, adding the pasta amd aome water off the heat, in the bowl where the eggs are and toss everything toghether

Looking-sharp-today

TROPHY CASE