Professional chefs are proud of their recipes and techniques, as they should be. But they are professionals, while the rest of us cook during our personal time. JJ Goode co-authors cookbooks, meaning he translates a chef’s work into instructions we can follow. He often tries to convince the chef to bridge the gap between the professional and the reader by pulling back on the difficulty of those recipes, with varying results. He tells us some ways we can save time and trouble without making much of a difference in the resulting culinary creations.
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Having already told on myself for having an inferior palate, I will now deliver a broadside against chicken stock recipes. You know the drill: There are the chicken bones, the onions and carrots, the sprigs of thyme and parsley, the 12 peppercorns, and the bay leaf. And there’s the oh-so-gentle simmering and the straining, not to mention the occasional, criminally rude blanching of bones. I suppose some of you might be bothered by a little cloudiness in a stock and can detect the absence of that bay leaf. I’m not, and I can’t. My one-ingredient stock recipe—put rotisserie-chicken carcass in pot, cover with plenty of water, and boil until episode of Succession is over—has enabled countless dinner successes, because it’s twice as tasty and infinitely freer than the boxed stuff, and because its utter thoughtlessness precludes excuses not to make it.
Goode has other tips on how to simplify star-studded celebrity chef recipes at Taste. -via Digg
(Image credit: Sarah Becan)
Source: neatorama