Quote:
Originally posted by alf
The quickest way I tell if someone knows how to cook is how they cut stuff and the amount of gadgets in the kitchen.
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i know plenty of good cooks that cut stuff irregulary and slowly, but they have the creativity in them to try new things on their own , as opposed to those who always cook by the numbers from a cookbook...
then i know others that couldn't cook a bloody hamburger if you take the cookbook away, they can't even make a variation on a known theme...
myself, i'm sort of ok with a chopping knife, i'm well sloppy , if i'm supposed to cut julienne ( 2mill by 4 cm) i'll have a 5 mill variation... in lenght and thickness, enough to give a proper chef a heart attack if it happens during service...
but in the end, that's just presentation , food won't taste any bit better if you chop like a robot.
same for gagets... i have very little of em, my appartement is small, and my kitchen even smaller... my biggest gaget is my one good chef knife... and it's from Ikea... i've used pro knifes when i worked in a gourmet resto.. and i assure you , the one from Ikea is just as good for a home user... it's sharp , has the right size,shape, weight, and a good handle...