Germs: an added flavor component? Don't buy it.
So you know I love watching cooking shows. Even duck or fish based recipes which I'd never make myself are entertaining. I like informal chefs more than those who have a show on the side but their main gig is managing an upity 4 course dinner kinda place...
Anyway, the more formal the chef the more control is wanted--acheived by tasting after addition of each herb, spice, citrus, etc. Introducing several flavorful components becomes essential (especially when justifying the $30 per plate price tag) and therefore the delicate balance of these less hearty flavors must be carefully managed, I get that.
I mean it's not like making a casserole where you throw cheese, milk, garlic, S&P, and a starch in a pyrex dish and call it dinner... (no, I'm not knocking casseroles--love 'em)
Ok, so my peeve? It's what happens to the spoons these chefs use to taste! When watching, the voice of my obsessive self starts talking. I watch them dip the spoon in the sauce and taste and immediately I think: "Now, dump that spoon in the sink!"
But no. They place it on the counter beside the pan. I don't see any reason why that'd be the place to put the spoon unless you plan to use it again soon and I sincerely hope they don't.
I read an article recently that mentioned a good restaurant should always be agreeable to a request to tour their kitchen. I think I might begin asking for tours as I am very curious. It always makes me nervous to eat food made by someone I don't know...
These questions run through my head:
Does this person think it's ok to lick brownie batter off the spoon and then keep stirring with it? Does this person wash their hands before cooking? Does this person use poorly washed dishes in preparation? Does this person look for mold on the cheese before adding?
I know, your thinking my fears are extreme. But I argue they are not. If someone comes to work, church, wherever you happen to know them from, in wrinkly clothes, kids severly mismanaged, their house is terribly messy or car looks like a garbage can--I think you can rightly surmise their standards in the kitchen would not match your own...
Which I guess gets back to the notion that you are who you really are when no one is looking and I for one, think people need to begin paying more attention to who they are when alone.
Anyway, the more formal the chef the more control is wanted--acheived by tasting after addition of each herb, spice, citrus, etc. Introducing several flavorful components becomes essential (especially when justifying the $30 per plate price tag) and therefore the delicate balance of these less hearty flavors must be carefully managed, I get that.
I mean it's not like making a casserole where you throw cheese, milk, garlic, S&P, and a starch in a pyrex dish and call it dinner... (no, I'm not knocking casseroles--love 'em)
Ok, so my peeve? It's what happens to the spoons these chefs use to taste! When watching, the voice of my obsessive self starts talking. I watch them dip the spoon in the sauce and taste and immediately I think: "Now, dump that spoon in the sink!"
But no. They place it on the counter beside the pan. I don't see any reason why that'd be the place to put the spoon unless you plan to use it again soon and I sincerely hope they don't.
I read an article recently that mentioned a good restaurant should always be agreeable to a request to tour their kitchen. I think I might begin asking for tours as I am very curious. It always makes me nervous to eat food made by someone I don't know...
These questions run through my head:
Does this person think it's ok to lick brownie batter off the spoon and then keep stirring with it? Does this person wash their hands before cooking? Does this person use poorly washed dishes in preparation? Does this person look for mold on the cheese before adding?
I know, your thinking my fears are extreme. But I argue they are not. If someone comes to work, church, wherever you happen to know them from, in wrinkly clothes, kids severly mismanaged, their house is terribly messy or car looks like a garbage can--I think you can rightly surmise their standards in the kitchen would not match your own...
Which I guess gets back to the notion that you are who you really are when no one is looking and I for one, think people need to begin paying more attention to who they are when alone.
Another Beth Danae opinion shared at 5:52 PM
2 Comments:
AMEN SISTER!!!!
Heehee... you should watch Hell's Kitchen. Those people accidently drop the spoon back in, sweat in the food, burn the food, etc. All while being yelled at. It's hilarious.
Post a Comment
<< Home