Tips on good knife care by Michelin-starred brothers Chris & Jeff Galvin Galvin Restaurants
Chris and Jeff Galvin opened their first restaurant together, Bistrot de Luxe, in 2005, and over the last decade a huge amount of craft and innovation has gone into the creation of new dishes and the refining of classics. Some dishes stand head and shoulder above the rest, becoming favourites with both the guests who enjoy them and the chefs who prepare them and have become a part of what it is to eat at a Galvin restaurant. They are our #DishesoftheDecade. To celebrate them we want to share some Galvin secrets - not just the recipes so you can make them at home but also a few top tips to improve any home chef's core skills. In a new series of six short films, Chris and Jeff will make you a #KitchenInsider.
A good set of knives is one of the first purchases when you want to get serious in the kitchen. The difference they can make is immeasurable – picking up the exact right tool for the job has a satisfaction all of its own and that adds to the cooking experience. They don’t look after themselves though and a good chef knows how to make sure they keep giving you that satisfaction for years to come.
Now your knives are in good shape, why not try them out on this recipe:
The recipe: #DishoftheDecade: Tagine of Lamb, cous cous & preserved lemon