Slow day. The t.v. show hosted by Mo Rocca on the Cooking Channel came in and filmed. Mo Rocca wasn't there, but it gave us a lot of down time in the shop. We couldn't make anything because it would be too loud. Mostly we just sat in the back, peeked in at the film crew and read cookbooks.
The most important thing I got out of today was taste. To be able to make new flavor profiles you have to have a deep understanding of taste. The key is to build up a store of flavors in your head and be able to verbalize them. Once you have all these and you taste something that you would like to use, you then have to decide what goes well with it.
One recent creation that SCR has done is a gauva patê de fruit with a sweet corn ganache and then topped with a sugared serrano pepper.
I also learned about using natural essential oils. They are perfect for adding flavor. Just stay away from the synthetic stuff.
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