Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Nogent Rambling

If you’re interested in a high-performance knife with an almost uniquely good profile, great handle, wonderfully retro look, and more than its share of history let me whisper one word into your ear.  Thiers-Issard Elephant Quatre Etoile Nogent.  Was that more than one word? I would have just called them Nogents but there is at […]

Patina or Baking Soda?

Some people seem to think it’s necessary to force a patina on carbon knifes.  As always, “it depends.”  A few carbon alloys are very reactive.  But most can be scoured and stabilized with baking soda. In the old days we used to rub it on with a wine cork or a potato.  Now, a Scotch-Brite […]