“And then later in your career, when you actually use a knife the least, people just start sending you knives. “It’s kind of funny, because when I was a young cook in my early 20s, I saved up and bought this precious knife … It’s this thing that’s very important to you,” he said. For heavy-duty, utility work, he reaches for his stainless steel Misono knives, which are also manufactured by hand in Japan, but are easier to care for than carbon blades. I don’t have the loyalty to my tools at home as I do at work.”Īt work, he prefers a carbon slicing knife a friend of a friend in Kyoto, Japan, made for him. “I don’t really care I use at home,” he said. While he’s particular about his at-home technique, his knife of choice is a bit less precise. “But my way ensures evenness in the cooking and also cuts the time in half.”
“If you want that photo of a whole roasted turkey, my method is not the way to go,” Lee said. Here are his top tips and tricks for doing it yourself. Robb Report chatted with Lee-whose San Ho Won was our Best New Restaurant of the Year -about how he cooks the perfect turkey at home, from picking out the best bird to keeping it warm for serving. Gordon Ramsay's Michelin 3-Star Restaurant in London Got Shut Down by Climate Activists This WeekendĪnd when he does bring the large bird home for the holiday, he uses some rather unorthodox cooking methods to get it just right.
Also, it’s not easy to find a good, fresh turkey, unfrozen, at other times of the year.”ġ0 Chefs Share the Thanksgiving Sides They Can't Go WithoutĪirbnb's Billionaire CEO Has Listed a Room in His Own San Francisco Home for Short-Term Stays “I enjoy the flavor, but the size makes it a bit impractical outside of a gathering at home with a larger group of people for a special occasion. “I almost never cook turkey outside of Thanksgiving,” he said. At Benu, his Michelin three-star Korean restaurant in San Francisco, poultry is rarely on the menu, and the same is true for his home kitchen.
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