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farberware... for non stick...
stainless steel for simmering...
get a copper bowl for your eggs...
knives are covered...
learn the techniques... acids... bases ... heats(peppers or herbs).. oil...
something i picked up off of the late cooking shows is the method of souvee
I really want to try it out more than I have... picking up one of them suction packers soon to mess with it...
after you get the art of taste down, then go with presentation... When i used to cook in restaurants I had(still do) great pride in how my food looked... I already knew it was good... but i had to make it look good... so many "cooks' dont give a fuck...
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