Chef/Culinary Talk with Cooking Tips

[SPRINGFIELD_XD_40]

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^^^ ...

Kaayo !! Missed working again in high volume kitchens and get burned !! Hehehehe .... dili literal burn hap .

[SPRINGFIELD_XD_40]

Since someone talked abut FUSIONS ... we can start sharing ideas and techniques on FUSION COOKING .

[KE-25]

@springfield wow you sure know your knives!
i have a damasteel santoku made by WMF. but i rarely use it im thinking of selling it or just add it to my collection.

@ke25 solingen pud akong set.
the quality is good but the spine is a bit thick making precise cuts a bit of a challenge. but i do love their paring knife!

any tips on removing hard water marks?

Ton,
When we wash our stuff with hotwater and soap , what works for me is just wiping it down after washing.
Although Barkeepers friend kinda works too ..

[SPRINGFIELD_XD_40]

Actually what worked on my knives when I clean it is LIME or LEMON JUICE rubbing it circular motion murag nag wax ka sa awto then wipe it off with a clean dry cloth nya punasan ug cooking oil then wrap it with saran wrap before placing it back sa bag .

[Peenut]

Guys..

What's the most efficient knife to use?... Any brands?

Since in the previous post, nag talk about knife...heheh
I am a newbie in the culinary world. heheh
Enlighten me mentors.

[SPRINGFIELD_XD_40]

From a newbie point of view and opinion ...

I dont really rely sa brands as long as it is from SOlingen , Germany . What matters most is try it out kay para nako for example , I prefer heavier knives . Mas naa ko control and others prefer sa lighter ones . When I use heavier knives , mas maayo ko mo chop , mince , dice , strip , julien .... name it and ilahang sizes are all consistent unlike gaan na kutsilyo ga kamuritsing ra ang agi .

The thing is , when we do the cutting , it is important that ang ingredients uniform sizes siya . Say i dice nato ang potatoes , kinahanglan sila tanan same size jud , if mag strip ta sa meat , almost same thickness and length and so on and so forth .

[tonioyantao]

@ke25. barkeepers friend? is it similar to dazz or gleem powder? watermarks are notorius here in cebu because of the hard water we have. tnx!

@peenut. i suggest you buy a french knife "chef's knife" start practicing your knife skills on it. really doesnt matter what brand and it's not necesary to be expensive just buy a good quality knife. if you have enough budget i suggest you buy 3 kinds of knives. 1 chef knife 1 fillet and 1 paring. WHATEVER YOU DO DO NOT BUY SERRATED KNIVES they are only good for slicing breads,

@springfield fusion cuisine? it was really a big hit during the late 90's and early 00's i remembered a cooking show before i think it was ming tsai that really started doing fusion of chinese and western cuisine.

[SPRINGFIELD_XD_40]

@ TONIOYANTAO ...

That is my Aunts forte , ASIAN FUSION sa iyahang catering services . Mix and match niya asian and euro dishes which I am not sure if its a new thing but sa Switzerland and Germany nag hit man ang iyahang mga dishes sa mga local clients niya . Murag east meets west ang dating hehehe .

[Peenut]

@Spring:.... ahh thanks sa POV sir Spring... weight really is a vital aspect when handling knives and it is also a factor in cutting and slicing...thanks... I've learned something today...

[Peenut]

@Tonyio: okie chef....I'll buy those knives...heheh dapat jud diay ta mag start ra sa normal, and if dayon kaybaw nako mu gamit...maka adjust nako sa uban....

Chef..how about pairing knife?...heheh okie ra kaha praktisan pud?