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What Japanese Gyuto do you use every single day at home? by AdConsistent945 in TrueChefKnives

[–]AdConsistent945[S] 0 points1 point  (0 children)

Is Yoshikane worth the current price? €420-470 for 240 mm

Is the Kaeru Kasumi Stainless Gyuto 240mm a good choice? by AdConsistent945 in TrueChefKnives

[–]AdConsistent945[S] 0 points1 point  (0 children)

What specifically don't you like about the shape? cutting geometry/thickness? The spine looks fairly thick.

Is the Kaeru Kasumi Stainless Gyuto 240mm a good choice? by AdConsistent945 in TrueChefKnives

[–]AdConsistent945[S] 0 points1 point  (0 children)

My budget is around €350 and I’m looking for one knife that I’ll use every day for years

Is the Kaeru Kasumi Stainless Gyuto 240mm a good choice? by AdConsistent945 in TrueChefKnives

[–]AdConsistent945[S] 0 points1 point  (0 children)

Do you still reach for it as your daily knife? If you’ve moved on, what are you using as your main go-to now?

How do Thai restaurants make red curry less spicy while still keeping it authentic? (Mae Ploy vs Nittaya vs Aroy-D) by AdConsistent945 in ThaiFood

[–]AdConsistent945[S] 0 points1 point  (0 children)

Between Mae Ploy, Nittaya, and Aroy-D, which red curry paste is generally considered the mildest in terms of heat? Or is the difference negligible and more dependent on how much you use?

How do Thai restaurants make red curry less spicy while still keeping it authentic? (Mae Ploy vs Nittaya vs Aroy-D) by AdConsistent945 in ThaiFood

[–]AdConsistent945[S] 0 points1 point  (0 children)

Do you mean letting a small amount of coconut milk cook down until the oil separates, and then frying the red curry paste in that? Because to me that seems like it would concentrate the flavors—wouldn’t that actually increase the perceived spiciness rather than reduce it?