How is it, that with all our modern knowledge, so many cooks are still using incredibly outdated or just plain wrong techniques?
- mayonnaise, a sous-chef wanted to show me step by step how to make it -he put egg yolks, mustard in a robot, then added oil, then added vinegar to finish (apparently this is the technique they teach in school?). Emulsion = oil suspended in water, key here - there needs to be water present initially or else no emulsion (yolks and mustard have some, but not much). Mixing the vinegar with the egg yolks first, then adding the oil = much stronger emulsion.
- emulsions in general, water first, then fat - and yes, chocolate is an emulsion, too many people think chocolate is just a solid mass you can do anything to
- foams - cooks who only know how to make a foam from a recipe stolen from some famous chef, but don't actually know what stabilizes a foam.
- adding oil to butter to raise smoke point - milk solids burn at the same temperature whether theres 100% butter or 10%, it's just easier to hide when mixed with oil
- sauces - over-reduced, tons of cream to thicken - ok, we modernize cuisine, take away starches, so instead we get this 'glop' on a plate? I like my sauce tasting like sauce, not syrup
- Risotto - adding cold stock to rice - in a 'fine' Italian restaurant no less
- Sous vide - just general ignorance, I'm sick of explaining to people what sous-vide cooking is, how it works, the benefits - the technique has been around for 30 years!!! (maybe more?) You'd think more people would know more about it...
- Root vegetables - people 'blanching' root veg in boiling water, leaving them mushy on the outside and raw on the inside - cook them at a lower temperature, for more even cooking
- pastries - you'd think with today's education programs more cooks would know something about doing pastry work, you'd think wrong.
- stocks and broths - we're still making and using stocks like Escoffier did, so much more can be done....
Ok, I think I'm done, just had to get that off my chest.