The "deconstructionist"
movement of cutting-edge cuisine demands that the
chef first master the original construction of the
dish. What characteristic is each ingredient - and,
more importantly, each technique - bringing to the
final product? Why roast vs. braise, grill vs. sauté?
Why do size and shape matter when preparing vegetables?
What's the difference between cooking meat on the
bone vs. off? (Answers bellow) Knowing, really knowing,
this is crucial to a great chef's success. You can't
fake it.
It's kinda like kissing… something you should
have learned in the beginning, something that improves
with a good teacher and lots of practice, something
you should never forget the importance off mastering,
and an important indicator of how you'll do with the
more complicated stuff that comes later! Think about
it… when you are lucky enough to be with a truly
great kisser, you often need very little else to put
enough butterflies into your stomach to send you floating
off into the clouds!
Sadly, like the chef who moves on to more complicated
dishes and forgets how to turn an artichoke or fillet
a fish perfectly, some people in long-term relationships
forget the excitement and importance of a perfectly
executed kiss. This basic skill becomes something
that we've moved past or that we no longer have time
for as we go straight for the "good stuff"…
a quaint custom that is part of our school days, not
adult life.
So this spring, as I go back to the basics of Level
One in culinary school - trussing chickens, hand-beating
meringues, and tourner-ing potatoes - let's all go
back to the basics in our romantic endeavors…
find a willing partner and remind yourself of the
wonders of a truly great kiss. Remember, practice
makes perfect!
Answers:
1. Roasting
is a dry cooking technique for higher quality cuts
of meat, braising involves liquid and longer cooking
time, making it ideal for tougher cuts of meat.
2. Grilling
adds the flavor of the fire but requires a product
that is sturdy enough to hold up to the process, sautéing
is most convenient and well suited for delicate or
small items.
3. Size
and shape affect cooking time… if every piece
is uniform in size and shape they will cook more evenly
and will look better on the plate.
4. Cooking
meat on the bone imparts more flavor than off the
bone. It also preserves the shape of the cooked product.
