Ok... Since we are in cookin and I feel I started it. Specific nuances that have recently come in my life that I feel are looking/listening to the whole recipe/song.
I had a line cook prepare caramelized onions. Seems easy, right? Wrong, most people under cook caramelized onions(with high heat, because they think that is what caramelizes). They see some tan and say, hey caramel is tan, we are done. It's a wrap. Negative ghostrider. Tan is the point you bring out some wine, stock or if it is completely necessary, errrrr, water, to bring some moisture back to the onions and deglaze the pan a bit, so that all the bits "stuck" to the pan don't burn as they are dehydrated and can now be reincorporated through the liquid, in to the onions. Keep goin, add more liquid if necessary, repeat until it looks almost like the outer edge of a Loar's Burst. Yes that dark. That is when the sugars are at their peak and most delicious. Although this is dark it is not burnt because it is cooked slow and not allowed to burn. Never add outside sugars, they burn faster and become bitter. Most people may not think of it as a matter of fact I don't! But, I do expect it!!! When it is not done it is noticed by those who are enlightened enough to recognize the difference. Seasoning as you go. If you only season the soup once all the parts are together and boiling/simmering you will not have a dynamic flavor. Season your meat sear in pot remove and add your veggies and spices... season again. Add your wine/broth/stock season the stock. Add you meat or Pumpkin or what ever. Season again. You will see a huge difference! I don't have a cookbook out nor am I on Bravo's Top Chef, I am a humble cook who has been given a palate for when stuff tastes good and how to go to a restaurant that someone has a request for and am able to duplicate without hesitation. I've been to the French Laundry and yes it is divine food... does it deserve a three month wait for a reservation to the minute... no. It can be duplicated. Want a chick- fil-a sandwich no problem come to my house for lunch tomorrow. With the knowledge of the kitchens figure board and chord shapes any thing is possible. Later! Adam --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Taterbugmando" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/taterbugmando?hl=en -~----------~----~----~----~------~----~------~--~---
