Search results

I agree sous vide is a great way to cook a steak, but for me personally its better to pre sear the meat, cool it down then cook it in water bath then just before serving fry it again. This method is much better because the taste is more like that when you cook a steak in a pan.

I am using parchment paper atm. I just pull the paper onto my ceramic stone, and once the pizza starts to cook I pull the paper from underneath. Just be careful not to catch you arms on the inside of the oven:IMOK:

I agree the the dough is best when left to develop in flavour for a day or 2 in the fridge unless you use a bread starter, and not to go heavy on the toppings as it stops the pizza base cooking quickly. Thx for the advice:doublethumbsup: Might try a turkey pizza after Christmas Day!:hungry:

Have you go the whole fillet? If so you can do a lot. My favourites are Beef Stroganoff and Tournedos Rossini! But like everyone says fat is flavour and will protect the meat. So with fillet it might be a good idea to wrap something around it like parma ham to protect it.

ebay aswell, you can find some nice stuff

Hi all, I just been experimenting with a terracotta stone I bought from a DIY shop. I cranked up the temperature to 300°C /570°F. Put my pizza on and it cooked within like 10 minutes with a bit of charring on top and the base pretty crispy I been practicing with dough’s as well such as...

Hi banjo, I was just wondering about salaries. I know there is no minimum wage in switzerland but was wondering what is the lowest someone would get in the hospitality industry. Which canton do you love in? thx for the help!

Put it this way, do not by an expensive knife if you cant sharpen a cheap one perfectly freehand

has anyone used the website chubo before? they sell takamura's for quite "cheap":knife:

Would it be possible to ship to UK?

Electric Kezuriki ftw :shocked3:

Thx for the info mark, its the same just with different handle and blade? Where in EU could i get a good deal?

did all the chives go black afterwards?

The top one looks like a letter opener:eyebrow:

I love takamura's, they are so pretty but so expensive :(

Watanabe is blue or white steel?

I think 210mm is a nice rounded length for a gyuto, Id rather get a suji for anything longer.

where did you get that saya from?

I think onions aswell are a good test also. If you have to push to cut through something basically it means its not sharp :tease:

When you use the rust eraser make sure you follow the grain of the knife :knife: