I left this video the other day after Chef Patty talked about the knives. Ran over to Amazon and bought Core.... then forgot to come back and finish video 😂😂. I have a small, lightweight egg only pan too. Rest are stainless Steele, my dad's set since I was a teen! So these pots are at least 40 years old! And still look great, function well. And over the years...I had some burned stuff in them, thought a time or 2 itcwas going to have to be binned. But thankfully, they always come back. Thanks Anita, Chef Patty. 🤗
I had no idea you used a backdrop of your kitchen on your videos. I am a kitchen gadget guru and love them. When I learned seed oiks have a half life of 5-6 years, I vowed to avoid tgem at all costs. I had a restaurant manager get quite upset when I asked what oils they cook with. I explained it to her, quite politely then chose not to eat there. She lost all the money our family of 10 people for dinner spent elsewhere.
The backdrop is just on the livestreams! It's easier to do the lives from my desk with all the right equipment right there! I wish more people understood how bad the seed oils really are!
I store my meat in a cardboard box also. I have meat from Ranch Beef that is 3 years old in my chest freezer. It is not freezer burnt. You can't tell the difference from fresh.
@@brendaeldred6624 I vacuum seal all my meat and store in a plastic box on tge bottom of my chest freezer. Never have freezer burn and the meat is always perfect. I do sry age most steaks in my refrigerator prior to cooking on a screaming hot dry cast iron skillet to super rare. The steak has to be still cool in the middle with a great thin crust. Anything else for me is ruined and the dogs get it. LOL
A set of good knives is so important. A chef’s knife, a Santoku, a paring knife, serrated knife and steak knives so important. I have Misen and a couple of other big brands and they are wonderful. Years ago I got a set of ceramic knives from QVC that are still great - a serrated knife, chef’s knife both excellent. I also have a couple of things from Pampered Chef - a plastic knife that is a cheese knife and a serrated one. I use them often, mainly for cheese platters.
We have a ninja foodie grill as well. Almost always use the grill selection. I only done the air fryer like two or three times in 4 years and I've only used the probe of handful of times.
Those cutting boards are indestructible and I have collected 4 of them over the years. (yes they are pricey!). Here is their Amazon store: amzn.to/3XOiatj
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When a knife is super sharp, you are LESS likely to cut yourself if you let the knife do the work.
Absolutely true!
I wash my good knives by hand, the little steak knives I'll throw in the dishwasher.
My 50 plus year old cast iron never had any coatings. They are never toxic and totally non stick because they are very well seasoned.
Mine as Well! Love Cast Iron Skillet Steaks!
I left this video the other day after Chef Patty talked about the knives. Ran over to Amazon and bought Core.... then forgot to come back and finish video 😂😂.
I have a small, lightweight egg only pan too. Rest are stainless Steele, my dad's set since I was a teen! So these pots are at least 40 years old! And still look great, function well. And over the years...I had some burned stuff in them, thought a time or 2 itcwas going to have to be binned. But thankfully, they always come back.
Thanks Anita, Chef Patty. 🤗
Apologies for the sound. I was using a new mic and I had tested it locally and it seemed fine. I wont use that again.
I had no idea you used a backdrop of your kitchen on your videos. I am a kitchen gadget guru and love them. When I learned seed oiks have a half life of 5-6 years, I vowed to avoid tgem at all costs. I had a restaurant manager get quite upset when I asked what oils they cook with. I explained it to her, quite politely then chose not to eat there. She lost all the money our family of 10 people for dinner spent elsewhere.
The backdrop is just on the livestreams! It's easier to do the lives from my desk with all the right equipment right there! I wish more people understood how bad the seed oils really are!
I store my meat in a cardboard box also. I have meat from Ranch Beef that is 3 years old in my chest freezer. It is not freezer burnt. You can't tell the difference from fresh.
@@brendaeldred6624 I vacuum seal all my meat and store in a plastic box on tge bottom of my chest freezer. Never have freezer burn and the meat is always perfect. I do sry age most steaks in my refrigerator prior to cooking on a screaming hot dry cast iron skillet to super rare. The steak has to be still cool in the middle with a great thin crust. Anything else for me is ruined and the dogs get it. LOL
Thank you both! Loved this conversation.
Our Air Fryer also Bakes & Broils! Awesome 😎 ❤
I not to comfortable to Own All Cookware with Coatings … 😢
I have used serated Henckel steak knives for years. They still cut great.
A set of good knives is so important. A chef’s knife, a Santoku, a paring knife, serrated knife and steak knives so important. I have Misen and a couple of other big brands and they are wonderful. Years ago I got a set of ceramic knives from QVC that are still great - a serrated knife, chef’s knife both excellent. I also have a couple of things from Pampered Chef - a plastic knife that is a cheese knife and a serrated one. I use them often, mainly for cheese platters.
Omgoodness, you look amazing, you're so tiny ,I haven't seen you in forever ,I'm just stopping in to say hi, blessings dear 😇❤️🙏🙏🙏
awww, thanks so much!
@@KetogenicWoman 😇
We have a ninja foodie grill as well. Almost always use the grill selection. I only done the air fryer like two or three times in 4 years and I've only used the probe of handful of times.
I've never used the probe, but use the air fryer option probably twice a day!
Thank you
Where did you find the dark cutting board you use in the videos?
Those cutting boards are indestructible and I have collected 4 of them over the years. (yes they are pricey!). Here is their Amazon store: amzn.to/3XOiatj
@@KetogenicWoman thank you