sometimes the best stuff lurks beneath…


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…


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, history, sous-vide, techniques. Bookmark the permalink.

6 Responses to sometimes the best stuff lurks beneath…

  1. tastybits says:

    I agree, completely. There is one thing I don’t understand though. Why aren’t your regional influences on your menus?

    Luling City Market pit masters have been perfecting the art of extracting the deepest flavor out of less than prime cuts of beef for close to 100 years, reverse engineering the properties of slow heat, collagen melting points and effects of smoke on flavor decades before the likes of Heston Blumenthal.

    Being from Texas you are in the unique position to capture the best of this region – often misunderstood Tex-Mex flavors of Houston, San Antonio and Brownsville, central Texas BBQ, as well as Gulf Coast, cajun and soul food influences that permeate south Texas cooking. Modern techniques give you a far greater range than normally available to chefs that restrict themselves to traditional preparations, allowing you to make old, familiar, regional flavors seem new and unexpected.

    Why not capture that regional influence in your food?

  2. i used to do a “boneless pork rib” braised in dr pepper at laidback manor…people seemed to enjoy it. if i wasnt careful it would have become a signature dish

    the influence is there, it just so happens that i am sneaky!!!

  3. tastybits says:

    All right then. When do we get to eat this stuff?

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