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NITA NETWORK LINKS |
Gold Coin Exchange
Buying and selling british and world coins. Gold coins, silver coins and bullion, also banknotes and medals
www.goldcoinexchange.co.uk
London Man Van
London Man Van company. Operates in London and M25. Check the website for full services, price list
www.london-man-van.com
Chefs 2 Chefs
All for chef's and cooks - recipes, food glossary, seasonal calendar,articles, books, restaurants.
www.chefs2chefs.com
Moran Fisher - Fine Art
Moran Fisher. Live and study in Nederlands. Collection of her paintings, drawings an prints.
www.moranfisher.com
Coins Market (UK)
All for coin collector and in vestors in UK. News, articles, coins for sale, events, fairs, auctions
www.coinsmarket.co.uk
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Carving
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. They are generally shorter and wider than slicing knives.
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The Professional Chef's Knife Kit (Paperback) by Culinary Institute of America
he complete, authoritative guide to knife use and care
High quality, well-made, well-maintained knives—and the skills to use them properly—are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques—including peeling, paring, trimming, carving, chopping, dicing, and filleting—and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.
Features 150 photographs that clearly illustrate knife skills
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Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting by Marianne Lumb
A step-by-step guide for the home cook on how to choose and use knives.
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features.
This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including:
* Vegetables
* Fruits
* Herbs
* Poultry and meat
* Fish
* Bread and cakes.
From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.
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Knife Sharpening Experts: Sharpening Stones
Written by Len Q
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There are so many kinds of knife sharpeners out there. It could be exciting just to select one. You could use an electric grinder but that's pretty major. Only professional sharpeners are recommended to use one. Maybe you'd like an automatic sharpener, the ones where all you've got to do is just swipe the blade through. Perhaps you'd like a sharpening guide system where you've got a sharpening stone and an angle guide combined. Ever thought of a sharpener on a key chain? Imagine that.
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Explore the Different Kinds of Kitchen Knives
Written by William Doggett
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Everyone's kitchen should have a good set of kitchen knives. But there are so many different kinds of kitchen knives out there, how do you choose the ones that you need?
There are carving, pastry, cheese and steak knives to name a few. We should start with steak knives because everyone should have a good set of steak knives, whether you eat steak or not. It's a good idea to have these kinds of knives because they can cut lots of food besides meats. They can cut breads without smashing it down because these knives are serrated like a saw; apples and other hard covered fruits like pineapples and melons. Vegetables are another good food a steak knife can cut through that a butter knife cannot. |
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