Hello to all readers, well it's been a couple of months since my last blog, so this one is basically about everything that has been happening since then, i have gone through a couple of culinary changes, i have gone through a couple of professional changes as well, most of you that have been reading my blog will know that i have been experiment with a little molecular gastronomy, and enjoy it thoroughly, well nothing has changed on that front except for the fact that i have put the experiment on the back burner for a little while for two reasons the first being my kitchen really needs more of my attention as i want to grow more professionally, and then i came to a realization that i went about it the wrong way, i guess that is the beauty of life.
So what i am doing now is starting from the basics that i needed to from the start i am currently ready a book titled ...On Food and Cooking, the science and lore of the kitchen by Harold Mc Gee for those of you who don't know who he is, he is one of the prominent figures in the molecular gastronomy movement he was inspired by a quote from Nicholas Kurti that is "I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés." and after reading that he started his research into what happens in our food, and has inspired the likes of Heston Blumenthal and many other chefs, his work is not easy ready however as it is all about the "why's" on everything in cookery, but i can say it is a must read for any chef who wants to further the skills as when you start to understand the why in cookery you can start to figure out the how in what you are doing, it is the building blocks that any good chef should have behind them, i remember always saying that cooking isn't rocket science, well now i have realized that it isn't, it's more detailed than that!!
i have now ordered another book by Herve This (pronounced Thess) to back the book from Harold Mc Gee, i feel that after that as my backing and start to what i want to accomplish i should find the experimenting alot more fun and interesting, and will have the knowledge that i need to do it professionally.
Now what alot of people don't realize is that this is study the chemistry of food, the molecules in food and how the react to certain ingredients, etc etc it is really hectic, i have been trying to read Mr Mc Gee's book as fast as i can but realize very quickly that it is not a quick read as you need everything to makes since in your own mind before you can carry on to the next thing.
In my studies thus far i have come to realize 2 things, Milk and Eggs are the most amazing natural ingredients on this planet, like seriously mind blowing, the reason why i say only 2 things i have only covered 2 chapters in this book and they are on Milk and Dairy products and eggs!!!! Mind blowing when you know How and Why!!!!!!
Any way as i keep ready my books i will keep my blog updated, if you would like some recipes i do a recipe of the week in the online newspaper....stfrancisvillagenews.com so go to that site and you will still get some good recipes of mine.
Bon appetit
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