sometimes the best stuff lurks beneath…

Jump to Comments

for a long time now, people’s defensive stand against modern food is truly baffling to me.  im not even sure what those words mean anyway, “modern food”.  often i hear un-educated stands that have no merit.  for example, the use of foams or emulsions (like seen above) is simply a technique – if i have an a la carte menu of 20 items that happens showcase this technique, one may hear, “all he does is foams”.  this is what i don’t understand.  you will never hear the same person say, ”all this guy does is reductions” or “man, too many vinaigrettes”. 

cooking techniques get the same unfair treatment!  nobody is special around here!!!

naturally, “you” hope that chefs would use whatever technique results the best product, right?  i use the sous-vide method for many applications but thats not the only move i know.  from being open minded about food, im able to use what i already know about food and apply it to what i learn about food.  this produces a whole new thought process. 

for instance, being from texas i grew up loving bbq and smoked meat but when i was able to apply what i was learning to what i knew, i was able to produce a product that benefited from both exposures.  i could achieve the texture i wanted by different sous-vide applications and get flavor from a roasting or grilling first before poaching – recieving the best of both worlds!! 

in this case, one may hear, “he sous-vide”s” everything” – gimme a break!  that is the same as saying, “that he roasts, bakes or sautes everything”.  its just cooking…

6 Comments

Filed under chefs & restaurants, history, sous-vide, techniques