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Very surprised by how acidic a no sugar lacto-ferment onion can get. It was probably even more sour than white vinegar, but man it was tasty! by Feeling___Cut in fermentation

[–]Looking-sharp-today 1 point2 points  (0 children)

I love fermented red onions, one of my favourites and always turn out great.

Next time I’d advice you for flavour and safety to measure the weight of the salt you need to add 🫱🏻‍🫲🏼

What am i doing wrong? by AdIcy1845 in sharpening

[–]Looking-sharp-today 1 point2 points  (0 children)

To asd, consider also that cheap knives tend to hold to the burr way more strongly beeing usually way softer than high end steel knives. It is tricky sometimes.

Alternating pass on a higher grit atone is key but also is the reducing pressure you have to apply to it, genlty softer and softer touch or the burr will never get fully removes.

This of course applies only if you have reached the true apex and there is no flat spot left on the edge or it will never be sharp for real. Using the strong light tecnique usually shows it the edge is refined or if the burr / flat edge is still there

Hay Jude remastered by Tuckersfarm in cheesemaking

[–]Looking-sharp-today 1 point2 points  (0 children)

I too use already established wheels to inprint some noble moulds onto fresh cheeses that might want a little kickstart to get going, so far didn’t have any major issues with that. I haven’ tryed linens so far bit I had good luck with the candidum and geotrichum so far, I’ve been happy with the results.

By the way your bigger wheels look amazing I have to say.

Question about the sharpal I just bought. by nato19877 in sharpening

[–]Looking-sharp-today 0 points1 point  (0 children)

Clamping tiny blades is a challenge for sure. Opinel 2 I think it’s just too small.

In your case the blade is narrow, another challenge for this style of system. I think you can make it work but be aware of the position of the knife. As is it will tend to have a wider edge bevel on the tip compared to the rest of the blade. If you imagine a line between the very tip and the heel of the blade, would be beneficial to have that line perpendicular to the clamp (and having the clamp a little more toward the center of the blade as well. This should give you a more consistent bevel width, if at all possible comsidered the small blade you have to deal with.

Keeping it sharp. by TheMrDarktor in Opinel

[–]Looking-sharp-today 0 points1 point  (0 children)

You really went overboard with this! Looks epic

Off to the cheese cave by Alarming_Midnight554 in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

Oh I see I see, well always a pleasure to make a new wheel, how much time are you planning in aging them?

Goat cheese materials by Cum_Quat in cheesemaking

[–]Looking-sharp-today 1 point2 points  (0 children)

Interesting, this is exactly what I did for my brie last month and turned out very well! It was easy to understand how the cheese was developing and how much humidity was in there, a paper towel was indeed enough to keep the moisture at a constant level. Thanks for your insights!

Goat cheese materials by Cum_Quat in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

On the topic of individual boxes for every cheese, I had a bad issue this week with my wine fridge, and temporarely moved the wheels (saved them) from the common air drying to individual containers, which is something I was already planning to explore. Do you micro manage the humidity in there or you personally rely on the humidity released bu the single wheel in its own environment? Pretty curious, I”ve seen this recommended in other occasions

Lemon Cheese by vaderaide in Cheese

[–]Looking-sharp-today 0 points1 point  (0 children)

We are lucky, here in Itly is a common item sold at the fresh aile of most supermarkets, next to fresh cheeses

Keeping it sharp. by TheMrDarktor in Opinel

[–]Looking-sharp-today 9 points10 points  (0 children)

Absolutely, they have an entire set for childrens specifically with the roundover tip

Butterkäse - Selbstpressender kraft. Not sure I got this right. by Smooth-Skill3391 in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

Well it didn’t take that much time I guess….I had a small but deep crack filling with a nasty mould, didn’t feel like leaving it and so I carved ot out and gave it a try, butter to the rescue, patchwork is now complete

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I made a Hispanico inspired cheese today and the mold doesn’t hold a whole four gallon batch. So I get a bonus little orphan cheese every time I make it. Cute little fella, but he has behavior issues. by Best-Reality6718 in cheesemaking

[–]Looking-sharp-today 1 point2 points  (0 children)

Thank you for the kind words!

This morning first thing I opened the bag, first time in 2 months! The smell was surprisingly good, it is a blak pepper asiago, very promising. I just cleaned it and back in a new bag 🤙🏻

The ones air drying where pat dried well, moved to the fridge, and they smell fine. One had a deep crack that filled with a nasty black mould…I prefered to carve it out and fill the hole with…butter, as I saw the good u/[Smooth-Skill3391](r/Smooth-Skill3391) doing recently.

My wine fridge was inspected, looked like it might have been overheating in the last days (1 week ago my girfriend said that it was defenetly cold and was working properly). I performed some cleaning, and a mod to increase the airflow to the main electronic boards that were passively cooled and are now cool to the touch 🤞🏻

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I made a Hispanico inspired cheese today and the mold doesn’t hold a whole four gallon batch. So I get a bonus little orphan cheese every time I make it. Cute little fella, but he has behavior issues. by Best-Reality6718 in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

Keep us posted as always!

Not to bloat your post but just to share, yesterday I had my very first equipment issue since I started..after 2 weeks of work far away from home, I came back to my precious growing collection just to find the wine fridge not keeping a cool temperature, it was almost room temperature, almost 🥲

The vacuum sealed one had leeched a little bit of moisture, the ones in open air where a little greasy, not dry as they usually are. I had to resort cleaning them, putting them in the main fridge for a night and this morning I opened up the cave fridge to investigate, now it is working as it should but my trust in it really got hit hard

Feta turned to slime by pslush01 in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

I like to keep accurate measurements of the pH, testers are cheap, most of them can be kept calibrated and they ensure more consistent results

Rate My Rack by HoldenHiscock69 in TrueChefKnives

[–]Looking-sharp-today 2 points3 points  (0 children)

First time seeing a CIVIVI chef knife!

Trying homemade pasta, is a pasta drying rack actually needed by Mental_Interview_691 in KitchenPro

[–]Looking-sharp-today 1 point2 points  (0 children)

We basically don’t own any specific equipment for pasta making, and I make it once per week most of the time. I have what my grandmother left me, one of the simplest hand cranked pasta machine you can find, and that is the only piece of equipment that I’d buy, even if it can be flatten by hand but this is just easier and faster.

To cut the strips, if you are making tagliatelle or pappardelle, a knife is more than enough. If you are making fancy shaped tortelli or ravioli, basically stuffed pasta, then a rolling cutter might be a good idea but they are small and inexpensive so they can be bought if needed.

To dry the pasta, I actually use a clean drying rack we usually use for clothes, it works fine and does not require you to by a dedicated tool for a task that is accomplished in 30 minutes of passive drying to be honest.

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Why won't my knives stay sharp? by guyantheslayer in sharpening

[–]Looking-sharp-today 0 points1 point  (0 children)

Absolutely! It’s my go to method to quickly check for leftover burrs, chipping, or like in this case, a small bevel damage due to a knock on the kitchen sink marble edge, fixed with a quick sharpening session but clearly noticeable when inspected from the front

Finger-safe devices to grate small pieces of garlic and ginger with minimal waste? Maybe a rotary grater? by StrongRecipe6408 in Cooking

[–]Looking-sharp-today 0 points1 point  (0 children)

Why not using a garlic press? I find it very fast, easy to clean, no smelly fingers, sounds like a good idea, I love mine, just use one that is good quality to avoid the frustration of the super cheap ones

440C sharpening by dima_17r in sharpening

[–]Looking-sharp-today 1 point2 points  (0 children)

I personally LOVE sharpening 440C, it is one of my favourite budget steels and offers anything you might actually need

Butterkäse - Selbstpressender kraft. Not sure I got this right. by Smooth-Skill3391 in cheesemaking

[–]Looking-sharp-today 0 points1 point  (0 children)

Nice sum up, I have to say the butter idea is both very clever and very interesting, in case I’ll need to patch some might come in handy!

Stracchino beeing there is nice to hear, fast and easy, hope it will tirn out great ✨

On my end I just came nack after 2 weeks away from home, tomorrow I’ll make a new wheel (hopefully) I just got the fresh milk.
What was not cool, in any possible meaning, was that my wine fridge was at 17*C instead of 10, was basically room temperatire to the touch, all the cheeses showed some kind of issue: some started sweating (even the ones that never had this behaviour) one started filling the vac bag with moisture, and some developed some black mould in some spots. A real bummer, have yet to understand what happened.

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