狮王棋牌游戏_四川休闲棋牌

狮王棋牌游戏

狮王棋牌游戏

Japanese culinary inspiration and know-how for all cuisines
Technique

How To Grill With Binchotan (Japanese Charcoal)手机单机斗地主下载安装

Chef Sam Lawrence, chef de cuisine of Estela, demonstrates the uses and benefits of cooking with binchotan charcoal. “The reason why I started using binchotan is because it’s a small kitchen, a tiny space, we wanted to try to develop the flavor you’d get if you’re cooking outside and grilling... 阅读 更多
Knife Sharpening

Q&A With Vincent, Korin’s Master Knife Sharpener手机单机斗地主下载安装

Vincent Lau, Korin’s Knife Sharpener, hosts a live Q&A session on Korin’s Instagram every Monday at 11am. Follow us at instagram.com/korinknives for new updates and Live Q&A sessions. Here are some Q&A from the past week: Q: How many stones do you (Vincent) use? A: Depends on what I’m doing... 阅读 更多
Knife Sharpening

Q&A with Vincent手机单机斗地主下载安装

Vincent Lau, Korin’s Knife Sharpener, host a live Q&A session on Korin’s Instagram every Monday at 11am. Follow us at instagram.com/korinknives for new updates and Live Q&A sessions. Here are some Q&A from last week:     Q: Do I need a higher grit than a 6000?   A: No, but... 阅读 更多
Knife Sharpening

Japanese Knife Sharpening 101手机单机斗地主下载安装

Japanese chef knives are designed with one objective in mind: Unparalleled sharpness. From the steel to the design to the shape of the thin blade, this quality is paramount. The sharpness of a Japanese chef knife allows cooks to control their blade and slice with absolute precision. So how do... 阅读 更多
Knife Skills

How to Trim Wagyu for Steak手机单机斗地主下载安装

“I really love wagyu,” says Chef Mike Lim, “in all its forms.” Chef Mike certainly knows his wagyu; he’s worked with Japan’s prized and pricey beef for over a decade, across a half dozen restaurants. Chef Mike graciously joined us to explain how to expertly trim wagyu, and to share his... 阅读 更多
Knife Skills

How to Debone a Chicken Leg The Japanese Way手机单机斗地主下载安装

In yakitori, the Japanese art of grilling chicken, process is as important as ingredients. Like with sushi, the art of cutting is the foundation of flavor—how you portion a chicken determines its taste and texture. “It all starts with detailed and specific knife work,” says yakitori expert Chef Atsushi Kono.... 阅读 更多
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