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Three saucepans sharing one tri-ply construction: stainless steel bonded around an aluminium core that runs up the sides
flexible 18cm blade
Oven-safe up to 530F / 270C
The Kai Shun Combination two stage whetstone will bring any knife (except serrated knives) back to optimum performance
Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-664 Three saucepans sharing one tri-plyVietnamese cooking builds flavour through balance rather than time. Herbs go in raw and late. Heat is met with acid, salt with sugar. It is why the food tastes light without tasting like less. You'll make a pho stock from scratch the step most recipes tell you to skip and cook a rice flour pancake thin enough to shatter. Classes are capped at ten. We cook, then sit down and eat what we've made. The wine is included. Sample menu Pho a vegetable stock
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