peter236

I like the boiling method more than steaming.
快樂牛郎 發表於 2011-3-9 12:08

Some of the the juice flavor will be lost.

peter236

Certain  fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests di ...
somewhereintime 發表於 2011-3-9 16:53

There must be a lot of other chefs cooking for 1500 guests. You were not the only apprentice helping out there.

peter236

You were still an apprentice 30 years ago in Hong Kong. You were still a teenager at that time. It takes 20 yrs to become a good Chinese seafood chef.

peter236

回復  peter236

I came to Canada as a certified chef de cuisine
somewhereintime 發表於 2011-3-9 18:08

We are talking about you in Hong Kong. You were still an apprentice 30 years ago in Hong Kong. It takes 20 yrs to become a good Chinese seafood chef but you were still a teenager in 1972.

peter236

I said I would cook 140 grass fishes for a typical banquet,
i.e.  October 1 St.  dinners.
And now I lead 800 Chinese chefs Associations  coalition.
somewhereintime 發表於 2011-3-9 18:22

How many Chinese chefs are there locally here?