Cooking is not rocket science...
...It is more complex than that.
...cooking is not rocket science, cos science based on facts,
rules and repeatable processes. Following a recipe is the same.
But, and here
we go: cooking under a la carte conditions needs the drive and skills to deal
with hundreds of simple steps at the same time ‘organised chaos management’ is
probably the best description for chefs work. And only well trained and fast
moving hands, controlled by a focused mind are able to work effectively trough a busy
service session.
However Chefs need to learn the simple basics first:
like, how to crack an
egg...very simple one might say
...and fry it, - scramble it,- soft silky and buttery,- poach it perfectly
the yolk oozing nicely over wilted spinach,
- and holy Escoffier make an soft centred filled omelette,-
what is about a airy flavourful sabayon or meringue, hollandaise the heavy
classic, emulsified modern light sauces and foams. All these beautiful things
are never going to change because the egg is not going to change any time soon;
teach, train and understand the principles; e.g. what
temperature is doing to this egg and the rest of cooking is a piece of cake.
Just one more thing,-if young chefs understand those
principles and guidelines the crossover to multicultural cuisine and dishes
from other countries are fairly easy to understand as well cos the kitchen
around the world using the same eggs.
... and that is just cracking an egg;
Horst the chef
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