Ah, it's almost over. Time flies! Tomorrow is my last day in the meat fabrication kitchen at NECI. I've learned a lot, and have forgotten a lot that I was supposed to have learned during lecture. My brain doesn't absorb information like it used to. (insert old age jokes here)
When I have a few minutes this weekend, I'll write down some useful tidbits of information to share with you on this blog. Something less obvious than, "you need a sharp knife." :-)
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2 comments:
how many(kind of) knives does a chef need?
Mostly just a chef's knife and a paring knife. But, a cheap boning knife for removing bones from meat, if you're going to do that sort of thing, and a flexible fillet knife for removing skin from fish.
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