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Tool Of Chef
#1
Vincent Lau, the sole knife sharpener at Korin, a Japanese knife store in lower Manhattan, says the reason Japanese knives have become so popular around the world is for the very reason they're integral in Japanese cuisine: To enhance and preserve the ingredients, and accentuate the flavor of the dish. Vincent Lau, the sole knife sharpener at Korin, a Japanese knife store in lower Manhattan, says the reason Japanese knives have become so popular around the world is for the very reason they're integral in Japanese cuisine: To enhance and preserve the ingredients, and accentuate the flavor of the dish.In the Good Housekeeping Institute Kitchen Appliances and Technologies Lab, we have a century-long history of testing kitchen essentials including bread knives, chef's knives, Tool Of Chef, butcher knives, and more.

We test how well each knife cuts and retains an edge after chopping through a variety of foods, from hard carrots to medium firm cheeses that are known to stick, and delicate herbs that bruise easy like parsley. We test soft foods that are easy to squish like ripe tomatoes and fresh mozzarella, and, onions that are hard to cut into even pieces with a dull knife. We also test on raw chicken and cooked meat because your knife should be able to do it all. In addition to performance, we also consider the comfort of the handle and grip. Below, chosen from a combination
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