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The Latest Haute Cuisine Craze I'm Not Sure I Can Get Into
9/7/07
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Friday, September 7, 2007
12:04:00 PM EDT
Hearing Nothing at the moment
It's the "gelatin filtration" craze:
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.
Why would anyone want to make such a thing? Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. In fact chefs are calling these essences consommés, and they often use them the same way, as a soup or a sauce.
I hate to say it, but usually when I want to eat something that tastes like a thing, I eat that thing. It eliminates the middleman. But I will admit this opens the door to so many interesting and terrible possibilities. It may finally be the right time for bacon soda, for example. Mmmmm... bacon.
And what happens when someone does a gelatin filtration of a gelatin filtration, further intensifying flavors -- and continues doing it? You'll end up with the same sort of flavor arms race you have in hot sauces, where now you have hot sauces with enough Scoville Units to dissolve cast iron. I say to you, this is the path to flavor madness. Madness, I say!
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12:04:00 PM EDT
Hearing Nothing at the moment
The Latest Haute Cuisine Craze I'm Not Sure I Can Get Into
It's the "gelatin filtration" craze:
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.
Why would anyone want to make such a thing? Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. In fact chefs are calling these essences consommés, and they often use them the same way, as a soup or a sauce.
I hate to say it, but usually when I want to eat something that tastes like a thing, I eat that thing. It eliminates the middleman. But I will admit this opens the door to so many interesting and terrible possibilities. It may finally be the right time for bacon soda, for example. Mmmmm... bacon.
And what happens when someone does a gelatin filtration of a gelatin filtration, further intensifying flavors -- and continues doing it? You'll end up with the same sort of flavor arms race you have in hot sauces, where now you have hot sauces with enough Scoville Units to dissolve cast iron. I say to you, this is the path to flavor madness. Madness, I say!
Written by johnmscalzi Blog about this entry |
Add to del.icio.us | digg this
9/9/07 1:19 AM