Wednesday, December 11, 2013

Professionals are not the only ones to ensure they have good kitchen realator knives and maintain t


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Professionals are not the only ones to ensure they have good kitchen realator knives and maintain them so they retain their edge. Cooks and chefs have also discovered the world of knives.
Professionals are not the only ones to ensure realator they have good kitchen knives and maintain them so they retain their edge. Cooks and chefs have also discovered the world of knives. Cutler Daniel Gentile Ferrum D gives us some valuable tips here.
Most households have a large number of knives: to peel, cut, chop roughly menu, etc.. For the most important knives, it is worth to buy a high quality and maintain these tools with care. Storage and Maintenance
Do not throw your knives in a kitchen drawer, but plant them carefully in a wooden display or in a block. The bar magnets pose problems because often you throw the knife against the bar, which damages the blade. realator
After using your knives, wash them with a mild soapy water and dry. When it comes to steel knives or knives damascus must also lubricate the blade with a little olive oil. Warning! Knives HAVE NOTHING TO DO in the machine dishwashing! Regarding the cutting board, Daniel Gentile recommends to choose realator wood or plastic. Regular sharpening is essential
Sooner or later, any knife dulls even the best. You must, you also sharpen your knives regularly: you can entrust this task to a professional realator or do it yourself with various sharpening stones. To sharpen the blade just before cooking, it takes a grain of 2000-4000, for a normal sharpening, grain should be 800 to 1000, and for very dull or chipped realator knives, 200-280. Did you know? Sharpening can be learned. That is why there are over - at Ferrum D too. There are also indications in the Internet. Good quality is an investment
Many professionals swear by Japanese knives or more precisely knives carbon steel. Japanese knives are sharpened on one side unlike European steel knives that are on both sides. Some others are as sharp as razors. Make sure that the blades hold up well in the hand and also that the handle is not too heavy compared to the blade. To produce series and if you have any special requests (length realator of the blade angle of the handle, knives for lefties), you can also contact a cutler.
In addition, there is also a rule that has not lost its relevance: more what you want to cut hard (frozen meat, for example) and the blade must be strong to be able to stay sharp. Check your cutting technique. N "crush" not the knife against what you want but cut slice "dragging the blade of a sweeping gesture" over its entire length. Indispensable tools
Japanese knives are sharpened on one side and the wire is both finer and more stable (photo: Ferrum D). When knives are chosen, the principle is the following: it is better to have fewer but against excellent. Daniel Gentile tells you what you really need. European knives
To perform realator the main kitchen work must actually only three knives: a relatively short for all uses with a narrow blade, another a little longer for vegetables with a large, sharp blade and the third will be a knife Meat. Japanese knives
If you like Japanese food, two knives enough in principle: "deba hocho" an all-purpose knife that is not very large and the "sashimi hocho" which is a classic knife for fish and meat. Japanese knives have the advantage of having a finer and more stable blade and hold extremely well in hand.
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