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Post by iank9 on Jun 22, 2007 13:05:02 GMT -5
Hi
Yes I will post a "post" Pre- Catelan review!! ;D
Picking up another point: Foam-
<<it's created by using a canister filled with bizaare ingredients>>
Andrew, youngest and a chef (just finished training) at a Michelin restaurant is aghast! Just come in from his split and I mentioned about "foam".
He mentioned a vanilla foam to go with a rabbit, polenta and truffle dish, where, and the jist is, they reduce several rabbits with wine till there is a mere spoonful of stock, add cream, vanilla pod,seasoning, boil, pass through a sieve, whisk....... et voila! Foam!!!
Chefs today, as in other professions, are looking to push the boundaries. If it tastes good, and of course it helps if it looks good, because we also eat with our eyes, then all the better.
Short cuts with cannisters........ in his words "not professional"
Best wishes
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Post by Truffaut on Jun 22, 2007 15:04:01 GMT -5
Ian, that's the correct technique, but how many of us has a battery of chefs to help out in the kitchen? All of us home cooks would starve to death if we always tried to do it the right way The stuff Adrian Ferran does is interesting from an intellectual point of view, but does it really have legs? Will people be eating vanilla foam on their rabbit 20 years from now?
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Post by iank9 on Jun 22, 2007 16:32:19 GMT -5
Hi Truffaut, Of course you are right. As a home cook I would not/could not go through the process of producing, time after time, the standard of cooking from a professional kitchen. And no, not every time (but occasionally), in a home kitchen would I expect vanilla foam 20yrs from now. We have a recipe book, "Recipes From Le Manoir Aux Quats Saisons", Raymond Blanc, published 1988, a (very) professional kitchen, in which they stretch the boundaries of cuisine to an unbelievable level. This is the book that set us on our culinary travels, and I still use today in our domestic kitchen, nearly 20yrs on. But today, in many professional and some domestic kichens, this is the norm, and I can (very, very occasionnaly!) produce something like Monsieur Blanc - at least it looks like it!!!, Whisking a foam instead of spraying a foam!(for example) But the culinary journey must continue, pushing the boundaries further and further, both domestically and professionally. As a home cook most days (nearly everyday!) we eat very simply, and very conveniently. Tomorrow we have friends for dinner. I have spent today (typing!) preparing that dinner, ingredients from farmer's markets, preparing, marinating, etc, etc, and tomorrow I will be cooking (favourite past time!). I suppose my point is, and we probably agree here, if it is worth doing properly, lets do it properly; no short cuts; best, freshest, local ingredients, techniqually the best we can make of it, and thereby producing cuisine of the highest possible standards, to the best of our abilities.
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