Getting to Know You - Part 3 : Chef of the Day!
-
edit : double post
-
These are the best knives ! Global from japan !
I'm using their chef knife, swedish filet knife, boning and paring knives !
http://en.wikipedia.org/wiki/Global_(cutlery) -
thing about those knives were that you could slice yourself open so very easily.. but they are wonderful aren't they?
as for brands, i dunno.. can't even remember the brand of the one i used
Originally posted by jetta:I had one and loved it. Thing is they break very easily. Mine died during the move from Japan to here. Wasn't packed well.
-
Actually, no, blunt knives are more dangerous because you start using huge force to cut things and sometimes they slip off the meat etc. and get you insteadOriginally posted by Wanda:I've just bought a bigger wooden block of knife holder, and will be buying some new kitchen knives. Do you think those jagged-edge knives are good?
Come to think of it, i've never sharpen any of my kitchen knives before...in a way it's good to leave the knives a bit blunt, coz then there is less chance of slicing the skin off my fingers. 
-
Here's what I want to know! Re: Sharpening knives :
Do I need a sharpening steel?
Or can I just buy any old err stone? That grey smooth stone? Comes in a case where you just run the blade through a slot.
FYI my knife is the regular mid-range steel type -
My mum just gave me a fibreglass cutting board
Not used it yet coz I have like 2 solid wood cutting boards already -
Wanda, there's a technique of holding the stuff you're cutting so that the chances of you slicing your fingers are very slim. I learnt it from some chef's book. I'll show you if you come on Saturday!
-
i used to have a very good stone at home.. dunno where it is...
used to freak out my folks when i sharpened the kitchen knives to the state where they were sharp enough to shave with
-
Must be the expensive anti-bacterial one.Originally posted by elindra:My mum just gave me a fibreglass cutting board
Not used it yet coz I have like 2 solid wood cutting boards already
Choco: thanks for the tip on blunt knives...good point.
-
I'm lazy!Originally posted by choco B:Here's what I want to know! Re: Sharpening knives :
Do I need a sharpening steel?
Or can I just buy any old err stone? That grey smooth stone? Comes in a case where you just run the blade through a slot.
FYI my knife is the regular mid-range steel type I just use the back of a ceramic bowl, y'know, those cheap, Made in China type rice bowls?
Also, my knives aren't expensive at all, they came bundled up in a huge box of STarter Kitchen Tools from some brand in K-mart, so I don't bother to sharpen them the 'right' way.
There's a technique to follow if you use sharpening steels. I remember reading that if you use it wrongly, you could actually damage your knives. -
Is the technique about positioning your fingers such that your finger joints are the ones sticking outwards the furthest?Originally posted by Rhonda:Wanda, there's a technique of holding the stuff you're cutting so that the chances of you slicing your fingers are very slim. I learnt it from some chef's book. I'll show you if you come on Saturday! -
Yeah she was telling me that it is anti-bacterial, scratch resistant and dunno what elseOriginally posted by Wanda:Must be the expensive anti-bacterial one.
Choco: thanks for the tip on blunt knives...good point. -
yeah.. you could chip off metal fragments and all that..
cheap knives are made from steel which.. i dunno.. seem to 'chip' off a lot and when you try to sharpen them, flakes of metal come flying off...
my balisong is like that so it's not sharp anymore.. maybe i need that grinding stone which is still somewhere in the house.. it's fine enough to sharpen bad steel..Originally posted by Rhonda:I'm lazy! I just use the back of a ceramic bowl, y'know, those cheap, Made in China type rice bowls?
Also, my knives aren't expensive at all, they came bundled up in a huge box of STarter Kitchen Tools from some brand in K-mart, so I don't bother to sharpen them the 'right' way.
There's a technique to follow if you use sharpening steels. I remember reading that if you use it wrongly, you could actually damage your knives. -
i couldn't resist quoting ferret... "i have to clean it?"Originally posted by elindra:I noticed alot of ppl wants stainless steel stuff
They are a nightmare to clean!! -
1. How would you rate your own cooking skills? Elaborate.
Eg. Beginner / Novice : Instant Noodles, Heat Up Canned Soup, etc
Budding Cook : Can cook rice with a few very simple and plain dishes, etc and so on and so forth...
ANSWER : Beginner. Used to be a budding cook, but somehow i just stopped.
2. What kind of cuisine are you most familiar with at cooking?
ANSWER : When i was a budding cook? typical housewife stirfried dishes. was about to learn how to boil herbal soup but i stopped
3. List a few dishes that you are really good at whipping up!
ANSWER : now. plain rice.
4. Who have you cooked for? What did you cook for them? What feedback have they given you re. your food?
ANSWER : cooked for family, no comments.
5. What is the largest no. of people you have cooked for?
ANSWER : 4
6. Describe your Dream Kitchen! Come on, no holds barred!
ANSWER : Minimal.
7. Which is your preferred method of cooking? Eg. Stir-frying / Baking / Grilling / Frying / Poaching, etc etc. Why?
ANSWER : Stir fry, dunno why... i like the wok and flipping stuff around in it.
8. Do you tend to keep cooking the same few tried-and-tested dishes? Do you consistently read cookbooks or magazines or surf online for new recipes to try?
ANSWER : nope.
9. How good is your ability to improvise? For instance, if given a list of selected ingredients, do you think you'd be able to whip up a good, decent meal on-the-spot, without consulting anyone or anything?
ANSWER : nope.
10. Describe a few dishes that are uniquely your creation!
ANSWER : cream of sum yang gai.
my dishes are all replicas. -
Har?Originally posted by Wanda:Is the technique about positioning your fingers such that your finger joints are the ones sticking outwards the furthest?
If you meant knuckles then, yes. -
I see. After looking at the website you've posted, I think I need to get a cook's knife.Originally posted by Rhonda:Har? If you meant knuckles then, yes. -
choco, here's how to sharpen your knife!
http://www.wusthof.com/EN/honing-sharpening.asp
Be careful though! Can easily slip and slice yourself! -
I need a really good paring knife, a fillet knife and a boning knife. I'm forever trying to trim off fat and I think a boning knife would help.Originally posted by Wanda:I see. After looking at the website you've posted, I think I need to get a cook's knife. -
Yes , I saw that page
I don't think my knives deserve a sharpening steel though, too posh for them
I use a similar method with the stone though, one direction, one turn on each side and repeatOriginally posted by Rhonda:choco, here's how to sharpen your knife!
http://www.wusthof.com/EN/honing-sharpening.asp
Be careful though! Can easily slip and slice yourself! -
Bear, what do you use your balisong for? Tell us only if it's legal.
-
You mentioned earlier about a serrated edge knife? That's usually for bread.Originally posted by Wanda:I see. After looking at the website you've posted, I think I need to get a cook's knife.
-
I never had any use for that knife here, until I went to Melbourne.Originally posted by choco B:You mentioned earlier about a serrated edge knife? That's usually for bread. TMD!!! If you buy an entire loaf from ANY bakery there, the crust is like so blardy hard, it's like in the cartoons, you can seriously fling it at someone's head and render them unconscious!! No kidding!!
My favourite joke with my patients is to walk in after they've had their meal and inevitably left their hard-crusted bun untouched, and we'd either pick a knife and tap-tap on it, or throw it about and laugh at how it bounces off without nary a dent on its crust!
Biangz... once, I bought a lovely herby loaf from the market, and when I tried to slice it, correction... SAW it, I was laughing all the way because I felt like I was in some CArpentry class!!!
IN the end, there was a HEAP of breadcrumbs, I kid you not, and a few slices of SAWED bread! They should put warning labels on their bread - WARNING! Make sure dentures are still in-situ in the mouth when biting on bread!" cause I think the dentures can actually stay stuck in the crust one!
The breadcrumbs? Saved them to coat my Dory fillets.
-
ever heard of the term "break bread" ?
seriously.. breaking of bread
i like the hard crusty bread
Originally posted by Rhonda:I never had any use for that knife here, until I went to Melbourne. TMD!!! If you buy an entire loaf from ANY bakery there, the crust is like so blardy hard, it's like in the cartoons, you can seriously fling it at someone's head and render them unconscious!! No kidding!!
My favourite joke with my patients is to walk in after they've had their meal and inevitably left their hard-crusted bun untouched, and we'd either pick a knife and tap-tap on it, or throw it about and laugh at how it bounces off without nary a dent on its crust!
Biangz... once, I bought a lovely herby loaf from the market, and when I tried to slice it, correction... SAW it, I was laughing all the way because I felt like I was in some CArpentry class!!!
IN the end, there was a HEAP of breadcrumbs, I kid you not, and a few slices of SAWED bread! They should put warning labels on their bread - WARNING! Make sure dentures are still in-situ in the mouth when biting on bread!" cause I think the dentures can actually stay stuck in the crust one!
The breadcrumbs? Saved them to coat my Dory fillets. -
Btw, blunt knives are no good.
I nearly cut open my fingers again this week with a blunt knife. it wont cut nicely the tomatos and its sort of bounced off and went for the back of my thumb.
I am still frightened of knives though.
I practically pulvarised the tomato instead when I sort of lay flat my left hand to let the knife slide and shave off my hairs on the back of the hand.