I cook each dish to my recipe and then photograph it
with no tricks or special effects. So
what you see is what you will get. And there are all practical recipes that
can be eaten daily and cooked by an average person with a bit of
skill in the kitchen.
I am not a big fan of celebrity
5 star dining. The sooner this style becomes so last decade the better
off dining will be. At such a celebrity restaurant, I
had a piece of undercooked
protein fluffed up on soggy puree with some strange weeds
drizzled in olive oil and over salted at an outragious price.
Give me a break! I am here to eat, not look at flower
arrangements. What is wrong with a bit of white wine cream sauce
or a cheesey mornay. And why can't I have my vegetables
separated from my meat. "Can I have the chef use a bit less salt
with that, thanks" and the waiter looses the plot.
I
like classic cooking styles and chefs that reconstruct the
classic recipes get my business. Creating a new recipe that will
stand the test of time and be cooked worldwide is a real feat.
Which modern chef has done that! Other than Buffalo Wings (Kookaburra
wings) I haven't seen too many to speak of in the last 25 years.
Increasing the height of a dish, drizzling olive oil, heavily
salting or using extreme and wasteful techniques will not
create the next Duck a La Orange or Chicken Cacciatore. It seems
that from the end of WW1 till about the mid 1970's most recipes
appeared. From then on there are relatively few new recipes.
(for mass consumption and cooked universally) Lets hope that
trend reverses soon. Who can be the next Gaston Lenotre and
create a whole cuisine.
To become a good cook you need to
make mistakes. I do all the time. Trial and error. Narrow in on
the things that make a recipe work. Quality ingredients,texture,
taste and feel. Attention to detail with a plan during the cook
and then after the cook think it through. What would make it
better. Plan adjustments for the next time. Note them down.
Might be less flour or more herbs, a different technique.
Whatever. As time goes by good cooking becomes instinctive.
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