– Between restaurant customer comments, that I would do better than that, says Michelin-star chef Tommi Import .
Is it possible and what is home chef and top chef the difference?
that the according to the big and clear difference between a professional and an amateur, between is found the salt and acid like lemon or vinegar, use.
we also need to remember that a professional chef makes the food for a big crowd, and he can put only it where like.
– home chefs to cook whatever they please, people who know about and which to keep. A professional chef to cook for a big bunch of to - do or not, Henri Alén to continue.
But neither the cook does not dispute that the home could do as good or better food than the restaurant.
the kitchen in the interim nonetheless not an obstacle. You just need a good pans and the right tools, so you don't scratch your pans piece. Sturdy korvaiset pots and sharp knives.
Alén do not ever buy the plastic grips the frying pan, as the screws begin to loosen and the handle swung to or then the plastic gets brittle with heat. The pan should be stapled to the metal handle.Henri Alén and Tommi Tuominen run together, inter alia, restaurant Ultimaa. Kari Pekonen
Hard-boiled is a recent podcast series, where we'll have fun in the kitchen and breaking the myths of food on top of the world. Podcast appearing in the top chef Henri Alén and Tommi Tuominen. Both gentlemen owned well-known restaurants.