Wednesday, September 22, 2010

Chef Eric Low's Galley

Finally I could get some of the pics up for the recent workshops done in my private galley (kitchen). The rational behind calling it a galley is the reflection of my yachting days where although kitchens which are known as galleys on board the megayachts are considerably smaller than hotels and restaurants, nonetheless they are not any less functional than the ones on land based properties. It is all about plannning and installing the right stuff than u need within an arms length such that u could simultaneously execute mulitple cooking methods of cooking without running from point A to B.

Enjoy the pics!!

The Dry Kitchen for misc-en-place and explanation of recipes

Seared Tuna