Need help adding essentials to my knife bag, moving to new city
Gear mentioned in this thread:
Japanese Mandolin, spoons for saucing and plating, meat fork, cake tester, plating tweezers, small rubber spat for deli cups, bowl scraper (white plastic, for scooping knife work from your board), small strainer for citrus juice, citrus reamer, small peugeot pepper grinder, spring loaded needle nose pliers, measuring spoons.
Where are you moving to, what type of restaurant are you going to be working in?
I LOVE my carving fork. I use it much the same way as you do alaminute. I can tell you cook with finesse
You will still get people that will tell you that puncturing the meat with a fork will "let out all the juices." Bunk. Don't listen to that anyone.
I use a palatte knife sometimes too, just cause I want to look like all those old school master chefs on Great Chef's of the World. If the frogs use it, so will I
I personally wouldn't use it for fish (just my fish spat or palatte), but for a pan-roasted meat or pasta or something like that, I'm in.