For more information of our range of knives, please visit: www.ironchefknives.com.au The knife is a traditional japanese fish filleting/prep knife. The inox honyaki range is entirely hand forged from a single piece of steel (hence, honyaki). It has all the characteristics of a razor edge traditional japanese knife with the added bonus of non rusting and staining due to its sweedish inox stainless steel composition. This range was designed by Suisin and is exclusive to Suisin, Sakai City, Japan. Iron Chef Knives are the authorized distributors/agents for Suisin in Australia. Video Edited: www.rayayos.com
Friday, November 30, 2012
ULTIMATE TUNA FILLETING - Suisin Inox Honyaki Deba 180mm
ULTIMATE TUNA FILLETING - Suisin Inox Honyaki Deba 180mm Tube. Duration : 4.35 Mins.
For more information of our range of knives, please visit: www.ironchefknives.com.au The knife is a traditional japanese fish filleting/prep knife. The inox honyaki range is entirely hand forged from a single piece of steel (hence, honyaki). It has all the characteristics of a razor edge traditional japanese knife with the added bonus of non rusting and staining due to its sweedish inox stainless steel composition. This range was designed by Suisin and is exclusive to Suisin, Sakai City, Japan. Iron Chef Knives are the authorized distributors/agents for Suisin in Australia. Video Edited: www.rayayos.com
For more information of our range of knives, please visit: www.ironchefknives.com.au The knife is a traditional japanese fish filleting/prep knife. The inox honyaki range is entirely hand forged from a single piece of steel (hence, honyaki). It has all the characteristics of a razor edge traditional japanese knife with the added bonus of non rusting and staining due to its sweedish inox stainless steel composition. This range was designed by Suisin and is exclusive to Suisin, Sakai City, Japan. Iron Chef Knives are the authorized distributors/agents for Suisin in Australia. Video Edited: www.rayayos.com
Orestis' Kouzina: Slow Roasted Leg of Lamb w/ Chef OH (Orestis Hillas)
Orestis' Kouzina: Slow Roasted Leg of Lamb w/ Chef OH (Orestis Hillas) Video Clips. Duration : 3.85 Mins.
Chef OH shows you how to make the Best Greek Style Slow Roasted Leg of Lamb! See below for Chef OH's recipe. Visit our website: www.greekfoodandwine.com Find us on facebook: www.facebook.com Follow us on twitter: www.twitter.com/OrestisKouzina Check out our Blog: www.fotisandsonimports.blogspot.com Leg of lamb (slow cooked) 7 hours 5 lbs bone in leg of lamb ½ cup Olga Greek Extra virgin olive oil 8 garlic cloves Thyme Rosemary ½ Tsp Salt ½ Tsp Pepper 1 Tsp Oregano Preheat oven to 500F. Mix your marinade of olive oil, salt, pepper and oregano in a bowl. With a small knife make small slits in leg of lamb so you can slide slivers of Garlic into lamb. Pour your marinade over lamb and rub into meat on all sides. Place on rack in a pan and add several sprigs of thyme and rosemary on sides of lamb. Add about a cup of wine to bottom and place in heated oven. Cook at 500 F for about 20 minutes and then lower temp to 275 F for the next 6 hours and 30 minutes. Remove lamb and let set for 10 minutes before carving. The lamb will be melting off the bone. Suggested wine pairing: Monemvasia St. George red or Moschofilero white (available at www.greekfoodandwine.com)
Chef OH shows you how to make the Best Greek Style Slow Roasted Leg of Lamb! See below for Chef OH's recipe. Visit our website: www.greekfoodandwine.com Find us on facebook: www.facebook.com Follow us on twitter: www.twitter.com/OrestisKouzina Check out our Blog: www.fotisandsonimports.blogspot.com Leg of lamb (slow cooked) 7 hours 5 lbs bone in leg of lamb ½ cup Olga Greek Extra virgin olive oil 8 garlic cloves Thyme Rosemary ½ Tsp Salt ½ Tsp Pepper 1 Tsp Oregano Preheat oven to 500F. Mix your marinade of olive oil, salt, pepper and oregano in a bowl. With a small knife make small slits in leg of lamb so you can slide slivers of Garlic into lamb. Pour your marinade over lamb and rub into meat on all sides. Place on rack in a pan and add several sprigs of thyme and rosemary on sides of lamb. Add about a cup of wine to bottom and place in heated oven. Cook at 500 F for about 20 minutes and then lower temp to 275 F for the next 6 hours and 30 minutes. Remove lamb and let set for 10 minutes before carving. The lamb will be melting off the bone. Suggested wine pairing: Monemvasia St. George red or Moschofilero white (available at www.greekfoodandwine.com)
Thursday, November 29, 2012
Japanese knife skills; Fileting a flat fish
Japanese knife skills; Fileting a flat fish Video Clips. Duration : 2.83 Mins.
A Japanese chef demonstrates how to filet a rather large flat fish(Hirame) with a paring knife. Also a nice sashimi presentation
A Japanese chef demonstrates how to filet a rather large flat fish(Hirame) with a paring knife. Also a nice sashimi presentation
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