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Type: Posts; User: bschwartzcooks

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  1. Replies
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    brine 24 hours, hang 24 hours, sous vide with...

    brine 24 hours, hang 24 hours, sous vide with butter and thyme for 3 hours at 66 degrees centigrade, roast in 475 oven for 15 minutes.....ridiculous
  2. I am a pro in the Boston area and would be...

    I am a pro in the Boston area and would be honored to try the knife out and give you a great honest review of its performance. Thanks!
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    624

    oil poach

    try poaching a thick filet in olive oil infused with tons of herbs...i like lavender, thyme, and marjoram
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    Masamoto or Kikuichimonji

    Hey y'all

    I'm ready to take that step and get myself the gyuto of my dreams...just can't decide between the Masamoto 270 Honyaki Gyuto or the Kikuichimonji Western handle 270 Honyaki gyuto.

    Any...
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    New Member from Boston!

    Hey Everyone! I've read the forums for a long time from afar and now I'd love to become part of the crew. Im a line cook form Boston and knife enthusiast like yourselves.

    Anyone have any advice...
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