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How to Care for Your Chef's Knife 10/1/05 Chef's knives
generally have 8" to 12" blades, the 8" being good for small
work. The 10" to 12" blade is more versatile. The heavier the
chef's knife is, the more work it will do for you. Handle a
knife before you buy it, to get the feel for the knife, how
comfortable it is in your hand. Check the balance of the knife
by placing it on your pointer finger. The balance point should
be about where the blade meets the handle. Handle material is
secondary and depends on your taste, but the blade should extend
down into the handle.
Care Click here to read more from this article
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"the pampered chef recipes" News:
Cookin' with Sal: Special salad for Sunday After 15 years of putting together the Enjoy! page nearly every week, folks who don’t know me wonder where I find the recipes I share. Tue, 08 May 2012 13:00:00 -0700
Readers come through with recipes from Fishbone Grille, Roney’s Pub Put another check mark in the “quest fulfilled” column for Cook’s Corner sleuths, who did the near impossible again and supplied not one but two recipes from gone-but-not-forgotten restaurants. Wed, 02 May 2012 08:34:26 -0700
Crowd savors the experience at Taste of Home Cooking School By Robin M. Perry For the Salisbury Post It was like watching your favorite cooking show on TV, only better — because you could smell the aromas of the mushroom tacos and grilled chicken in mango chipotle moo wafting through the auditoriu ... Tue, 24 Apr 2012 22:54:18 -0700
Jaycees hosting Taste Trader event MT. VERNON — The Mt. Vernon Jaycees Club is putting together a tasty event for the public. Fri, 11 May 2012 22:06:49 -0700
Dinner of Titanic proportions A hundred years after the sinking of the Titanic, hotel Hullett House in Hong Kong has recreated the last dinner served aboard the liner – this time on solid ground. Sat, 12 May 2012 16:24:10 -0700
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Have you ever wondered what the difference between a great chef
and an ordinary chef is? How can one produce food recipes that
are remembered and another produce food that is quickly
forgotten? Disregarding all the jokes about never trusting a
skinny chef I can only say that the 80/20 rule applies in this
profession the same as in other professions. It is a fact of
life that 20% of lawyers, doctors, accountants, financial
planners etc. are outstanding; the other 80% are mediocre to
awful. The same applies to all trades and professions. So the
challenge vis-à-vis chefs is to find what differentiates the 20%
from the 80%.
The first thing Click here to read more from this article
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