This summer, first time in years, I got a job in fine dining kitchen.
All great, it is a change from hotels I have worked in, learning curve etc.
However, I was and am still surprised at the number of substances we use to gel, texturize, stabilize and what not our dishes.
Albuwhip
Gelcream
Trisol
Xanthana
Glucose
Glicerine
Absolutcrystal
Lecithin
Various pectins
Ascorbic acid
Ten different obscure types of sugar
Years ago, it seems to me, kitchens made without all this stuff.
The food is great, looks even better than tastes, but I kind of wonder if it the same stuff across all restaurants nowadays?
Also, what about cooks who can produce 10 differenf textures of sauce or foam, but struggle to fillet a bass or bream?
All great, it is a change from hotels I have worked in, learning curve etc.
However, I was and am still surprised at the number of substances we use to gel, texturize, stabilize and what not our dishes.
Albuwhip
Gelcream
Trisol
Xanthana
Glucose
Glicerine
Absolutcrystal
Lecithin
Various pectins
Ascorbic acid
Ten different obscure types of sugar
Years ago, it seems to me, kitchens made without all this stuff.
The food is great, looks even better than tastes, but I kind of wonder if it the same stuff across all restaurants nowadays?
Also, what about cooks who can produce 10 differenf textures of sauce or foam, but struggle to fillet a bass or bream?