why do chefs shun modern cookery? i was told that i cut corners and that it disrupts the quality of the product. i beg to differ.
you can only cut corners when you understand the science behind your ingredients; why food reacts the way it does. i do extensive research before i introduce anything new. i dont just throw things together without thought.
classic french cookery seems like an orthodox religion. whereas, if they are not doing it, it's wrong. if one doesnt follow their strict guidelines, that one is wrong. where if anything is done outside their proxy, it's wrong. i dont get that ego!
so back to cutting corners. if a new technique using a modern vessel improves the speed of production, is it wrong? to a point. i am very passionate about bread. i love bread. i do not use instant yeast, active dry yeast. i use fresh yeast. i use starters. i dont you s500 or whatever that agent that speeds fermentation is called.
so. the french custard. does it have to take an hour to make? what if you could make it in 10 minutes? what if you could pour into holders that are otherwise impossible to bake in? what if it is cutting corners but without destroying quality? would you do it?
i made a classic creme brulee for the escoffier society. i used modern cookery and they never knew. i made 100 creme brulees in 10 minutes. i made 100 souffles in 10 minutes. and they didnt know the difference. so if i can fool the escoffier society, i think job well done.
yet im being told i cut corners.
what about the chawanmushi? its a custard and it is made in 12-15 minutes. its traditional. its been done for years. so how are they able to make it in such a short time, yet the french need hours?
the japanese use the steamer.
i use the microwave.
microwaves are amazing cooking equipment. ferran adria uses microwaves. what about that? the chef with the number 1 restaurant in the world is using microwaves. what do you say to that?