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My broadband speed - 750 Meganibbles/minute
I understand the concept of both, but it's such a minute quantity that even two-starred chefs get it hideously wrong... that, or their taste buds have been burnt off by previous experiments!
Speaking of fads - G8ina, perhaps you can tell me.... When did pies stop coming with a base? I now generally avoid pies at restaurants and pubs, since they all seem to just chuck something in the dish and only include a pastry lid. I thought the whole point was the sauce soaking into the base !
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Originally Posted by Mark Tyson
g8ina (26-03-2019)
I honestly don't remember who said it. Might have been Tom Kerridge but I have a feeling, a VERY slight feeling, it was Raymond Blanc. I'd rather noses weren't bopped as I really csnnot be sure.
Coincidentally, just last night, "Food Unwrapped" vovered it and, yes, flavour layering. That, combined with the brain's chemical "reward" response and the diminishing marginal return nature of it, which is mitigated by layering, like salt and vinegar, caramel and salt and, yes, chilli and chocolate.
Also, as that progeam demonstrated, the balance between salt and caramel is critical. Too little and it has littke effect, but too much and the result is disgusting.
Oh, another great example would be one of my personal favourites, a (really good) Lemon Meringue Pie, with the sharpness of the lemon countering the sweetness of the meringue.
Or a hard meringue topped with tart raspberries, and of course, a good dollop of cream.
Last edited by Saracen999; 27-03-2019 at 11:11 AM.
Back to the OP:
Some Scottish Tablet my wife brought back from the Ideal Home Exhibition at the weekend. Really quite nice. Also some salted-caramel fudge, which was nice, because 1 piece is just never enough... I managed to stop before I induced a sugar-coma though. That's self control...
Gah, I knew it!!!!
I did actually use his name, but deleted it before posting, as I thought I'd be a grown-up and reserve judgement... Should'a hearkened to my Spidey Senses.
That man is a door-handle of the first order. Any starred chef who has to explain their dishes and tell their diners what they should be experiencing, or how they should be eating them, has clearly failed to justify their star.
Well, I still owe Kerridge and his wife one each for the snotty email they spat back at us when we explained why we walked out of the Hand and Flowers mid-meal... We were so displeased, we didn't want to even talk about it at that point, never mind bother trying dessert. Just paid the bill and promised to give feedback once we'd gone home and calmed down. The response has permanently blackened their name, for us.
All of which I fully understand, none of which I generally like, and rarely do I find them done well.
Matt Leblanc? He's a chef, now??!!
Jeez, first Top Gear, now Masterchef... Is there anything that man cannot spoil?
Now that, as any Bake Off or Masterchef fan will know, only happens when your pastry hasn't cooked. In order for the sauce to soak in it must first be cooked properly, so it is dry and spongy enough!
I generally blind-bake for 10-15 minutes for this reason. I'm actually gonna do this for the melktert I'm making later this week, which just happens to be something to eat which is fairly sweet.... And as if by magic, we're back on topic!
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Originally Posted by Mark Tyson
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