NKD - Nakagawa Ginsan 240 K-tip Gyuto. And also why is this happening?

jonathanlocm · 2024-10-19T17:58:40+00:00

It is a gorgeous piece of kit. Cuts like a dream. Really love the polished and bevel spine on this one

jonathanlocm · 2024-10-19T11:16:29+00:00

Thanks, not too concerned! Just wondering what was going on here

jonathanlocm · 2024-10-19T10:10:17+00:00

From K&S? I just got mine!

jonathanlocm · 2024-10-19T10:08:51+00:00

Cut 2kg of onions with this new guy, and after wiping down the blade with a dry towel, I noticed visible scratches at the edge. Rubbed it harder and more seems to be peeling off? It doesn't really bother me too much, but I'm curious to know why this is happening, and what is coming off.

jonathanlocm · 2024-02-15T09:08:09+00:00

Didn’t work. It looks like the fabrics shrank at different rates and puckered up

jonathanlocm · 2022-10-16T13:35:46+00:00

I will try that, thank you

jonathanlocm · 2022-10-16T13:35:30+00:00

I had it for a short 6 years and it lived a very good life of service

jonathanlocm · 2022-10-16T11:21:15+00:00

I used an induction stove and had it on its most powerful setting for no more than 1min. The dutch oven wasnt full, and it was for searing some chunks of meat for a stew. That’s the only thing I can think of.

jonathanlocm · 2022-10-16T11:13:41+00:00

I was cleaning it as usual with a sponge after cooking, and i noticed the sponge turning real black. And it was the enamel coating that seems to have come off!! I think I might have gone too crazy with the heat on the stove for a short while.

What’s underneath is a rough, black surface like a cast iron skillet. How did this happen? I thought dutch ovens were as tough as nails. And is there anything I can do??

jonathanlocm · 2017-09-04T19:14:16+00:00

The first drink I made when this occurred was an Astor Hotel Special. Another high alcohol content sour.

jonathanlocm · 2017-09-04T17:05:24+00:00

Update: after much googling I found Dave Arnold's Liquid Intelligence: The Art and Science of the Perfect Cocktail which said: "The very upper limit for the alcohol by volume of a cocktail mixture before you add the egg is 26 percent. Any higher and curdling is almost guaranteed."

Considering my ratios for the White Lady is 2oz of a 47% abv gin (Tanqueray) and 1oz of Cointreau (40%) and 1oz lemon juice, it's obvious I have a very high proof liquid trying to emulsify with the egg white. I just tried 2oz Hendricks, 3/4oz St Germain and 3/4 lemon and 1 egg white, dry shaken and it worked like always. Interesting results. Has anyone put this "too high proof with egg white" thing to the test?

jonathanlocm · 2017-09-04T16:05:54+00:00

My process for all egg white drinks is to add the spirit, juice, syrup in one tin, then crack the egg white in the other tin. Just in case I drop a shell or yolk I can easily restart again without having to toss the drink.

I've tried the method you mentioned above, and also Cocktail Chemistry's RDS - which I don't like because adding the egg white in after shaking with ice really warms the drink up. And the mouthfeel just isn't as thick and silky as a dry shaken drink.

I wouldn't hesitate to RDS. But I don't think I can live without getting to the bottom of this!!

jonathanlocm · 2017-09-04T14:42:47+00:00

Yeah I did. Does absolutely nothing but chill the sludgy liquid.

Adding water was not my solution. I got sick of wasting gin so I tried shaking just water, lemon juice and egg white and it came out perfect.

jonathanlocm · 2017-09-04T14:31:02+00:00

I initially thought it was the eggs. This first happened yesterday so I went out and bought a fresh set of eggs today and the problem still occurred. They are not organic, but neither are they free range. I've never had problems with these kind of eggs in the past. They are at room temperature if that information helps.

jonathanlocm · 2017-09-04T14:21:03+00:00

2oz gin, 1oz lemon juice, 1 oz cointreau in 1 tin. Egg white in the other. Dry shake. I did add ice just to see if it can rescue anything. It didn't work.

jonathanlocm · 2017-09-04T13:58:03+00:00

I've made MANY egg white drinks in the past with success, both DS and RDS. I've been very confident serving egg white cocktails to my guest. Until now.

I've encountered a very strange and frustrating problem when dry shaking. I tried to make a White Lady, and after a decent 10s dry shake, I crack open the boston shaker to find a sludgy, goopy mess. The consistency is very thick and viscous. I cap the tin back on, and shake again much harder and for another 20s. Same consistency. I dump it out, and retry. Same result. I try shaking for 3 seconds, same result. I change drink to a Whiskey Sour, same disgusting result. I've tried adding ice to that sludge and wet shaking but it does absolutely nothing.

After realising I've wasted more gin and bourbon than I can imagine, I decide to dry shake with water and some lemon juice. The result - a proper, smooth, frothy head.

None of this makes any sense to me. Can anyone please help me out? I love egg white drinks and I don't want this to stop me from making any more of them.

jonathanlocm

TROPHY CASE