The Lansky Knife Sharpening system is the easiest and most effective way to sharpen knives
Thursday, February 7, 2013
Lansky Knife Sharpening System
Lansky Knife Sharpening System Video Clips. Duration : 7.15 Mins.
The Lansky Knife Sharpening system is the easiest and most effective way to sharpen knives
The Lansky Knife Sharpening system is the easiest and most effective way to sharpen knives
MISHKA PIZZA PARTY!
MISHKA PIZZA PARTY! Video Clips. Duration : 2.87 Mins.
FRIEND ME! www.facebook.com WATCH ME! www.youtube.com FOLLOW ME! twitter.com ME IN 3D (whaaaa?!) www.youtube.com
FRIEND ME! www.facebook.com WATCH ME! www.youtube.com FOLLOW ME! twitter.com ME IN 3D (whaaaa?!) www.youtube.com
Wednesday, February 6, 2013
Pampered Chef - How To Carve A Turkey
Pampered Chef - How To Carve A Turkey Tube. Duration : 3.55 Mins.
Learn how to carve a turkey just in time for Thanksgiving! Another cooking lesson courtesy of the Pampered Chef. For more cooking tips check out www.facebook.com
Learn how to carve a turkey just in time for Thanksgiving! Another cooking lesson courtesy of the Pampered Chef. For more cooking tips check out www.facebook.com
Hawaiian Grown Kitchen - American Culinary Federation Student Team National Championships with Kapiolani Community College Culinary Team Hawaii - Segment 1
Hawaiian Grown Kitchen - American Culinary Federation Student Team National Championships with Kapiolani Community College Culinary Team Hawaii - Segment 1 Video Clips. Duration : 10.62 Mins.
For the last seven months members of KCC culinary department have been training for the American Culinary Federation Student Team National Championships in Florida next month. Since enrolling in the new "Competition 1" class at KCC this last fall, they've practiced the menu they'll prepare for the last one-and-a-half months. Over the course of the last seven months the seven team members have prepared fundraising dinners. One of the dinner raised 000 at Roy's Restaurant; members cooked alongside top chefs here and won the Western Regional gold medal and championship in Seattle last month, the first Hawaii team to do so. However, from July 11 to 13 in Orlando the KCC team must compete with three other teams, all from schools that have been to the nationals before. These top four teams were winnowed down from 400 teams at the state levels. This competition will be different for they won't have a kitchen to prepare the set menu. Instead they'll have a ballroom, a couple of tables, one stove and two electric ovens and water. They'll have two chef judges watching their every move, interrupting their concentration with questions, evaluating their knife skills and other techniques. The critique will be extremely thorough - judges will empty the garbage can when the competition is over, checking to see if they threw out anything that could have been used. Teams will be up against a time clock with deduction of points if teams don't make their serving window precise. Sixty ...
For the last seven months members of KCC culinary department have been training for the American Culinary Federation Student Team National Championships in Florida next month. Since enrolling in the new "Competition 1" class at KCC this last fall, they've practiced the menu they'll prepare for the last one-and-a-half months. Over the course of the last seven months the seven team members have prepared fundraising dinners. One of the dinner raised 000 at Roy's Restaurant; members cooked alongside top chefs here and won the Western Regional gold medal and championship in Seattle last month, the first Hawaii team to do so. However, from July 11 to 13 in Orlando the KCC team must compete with three other teams, all from schools that have been to the nationals before. These top four teams were winnowed down from 400 teams at the state levels. This competition will be different for they won't have a kitchen to prepare the set menu. Instead they'll have a ballroom, a couple of tables, one stove and two electric ovens and water. They'll have two chef judges watching their every move, interrupting their concentration with questions, evaluating their knife skills and other techniques. The critique will be extremely thorough - judges will empty the garbage can when the competition is over, checking to see if they threw out anything that could have been used. Teams will be up against a time clock with deduction of points if teams don't make their serving window precise. Sixty ...
Tuesday, February 5, 2013
Shun Nakiri 6.5" Knife Overview
Shun Nakiri 6.5" Knife Overview Video Clips. Duration : 5.03 Mins.
Detailed Features Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years. Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees. Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain. Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing. D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use. Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles. Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens. Produced in Seki City, Japan, the capital of samurai sword manufacturing. Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer. Hand wash and dry recommended; limited lifetime warranty. Please Visit me at Visit my website at www.bbqsmoker.me Visit my Facebook page at http Follow me on Twitter at www.twitter.com
Detailed Features Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years. Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees. Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain. Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing. D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use. Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles. Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens. Produced in Seki City, Japan, the capital of samurai sword manufacturing. Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer. Hand wash and dry recommended; limited lifetime warranty. Please Visit me at Visit my website at www.bbqsmoker.me Visit my Facebook page at http Follow me on Twitter at www.twitter.com
Knife Review : Cold Steel Kitchen Classic Set
Knife Review : Cold Steel Kitchen Classic Set Tube. Duration : 18.60 Mins.
www.coldsteel.com
www.coldsteel.com
Monday, February 4, 2013
Cooking Coarse - Buying Knives
Cooking Coarse - Buying Knives Tube. Duration : 7.82 Mins.
www.WebCookingClasses.com Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.
www.WebCookingClasses.com Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.
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