I've got a few questions:
1. Why don't most restaurants cook steak sous vide? It results in a tenderer and evenly-cooked steak, although since the Maillard reaction doesn't happen, you may have to blowtorch if you like a crust.
2. I know that it's very difficult to make a salmon or tuna stock without the lipi content making it bitter, but do you have any suggestions on how to totally remove the oils from the bones? Salmon and tuna are some of my favorite fish, and I would really prefer my sauces I use for dishes containing them to be made with a stock with a flavor that has a closer resemblance to that of the centerpiece of the dish.
3. Why does nobody seem to cook with lard anymore? It has all sorts of advantages over butter and olive oil http://m.huffpost.com/us/entry/5212804
4. Why do restaurants even think of using frozen or freeze-dried food? IMO, the only thing that can be frozen or freeze-dried is stock, and everything else should be made to order.
Thanks for answering me!