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walktheplank@lemmy.world 4 weeks agoI was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.
Comment on [deleted]
walktheplank@lemmy.world 4 weeks agoI was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.
GregorGizeh@lemmy.zip 4 weeks ago
Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
walktheplank@lemmy.world 4 weeks ago
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.