knife is the most important tools for a chef. Myself have very few type of knife, namely the chef/ french knife 6", a utility knife. A boning knife ( a gift from a NZ chef), Serrated knife 11'' as Pastry Chef should have and few type of small knife.
Frankly these knife did not come cheap. Nevertheless I hope to get few more of them, and recently I found ..... now the money issue :(
the set of knife; with everage price of RM150 per piece, looks alike I need few thousand then.. only time will tell when I will get these
5 comments:
sabar laa. kumpol duit byk2 dulu chef. more nice enrties please! hehe
Thanks for visiting
duit dah banyak, kalau convert ke rupiah or rupee berjuta-juta.
by the way, may I know who is this?
one of your student yg salu sakit n absent. ;( hur hur.
chef, cmne nk tau yg seasoning kite 2 da ngam/ckup rase. i'm very bad in tasting food. slalu main belasah aje. ;p
Wish a person with a name.
well, as for your questions, there is no specific answer in tasting, is it very much depending on the person him/herself.
The guide is always never to salty taste, but its okay for little bit hot taste i.e. more pepper but not salt.
i am nor aina farahin binti jai
xtra marks 4 final pleaseeeee
just kiddin
okey then
i'll try
Post a Comment