Fantastic summary of a wide range of "new school" cooking techniques! I remember being blown away when I saw my first blowtorch in a kitchen (ceviche was still a few years down the road back then).
One big upgrade that happened on my watch was on the grill station. Prior to this, the restaurant where I was working had a flat grill (like for steaks and fish, chicken, and shrimp, where the grill marks were a legit indicator of how "done" the food was). The upgrade to a broiler unit that seared steaks from the top (much hotter than the grill itself) was an adjustment after teaching myself (and learning from others) how to use the prior grill. Different techniques altogether!
Very informative and enjoyable read. Thank you. When I was a young girl, maybe ten years old, I started making bread. I loved the whole process ,especially watching the dough rise and kneading it. At that age, I was quite fascinated with bread making.
Fantastic summary of a wide range of "new school" cooking techniques! I remember being blown away when I saw my first blowtorch in a kitchen (ceviche was still a few years down the road back then).
When I was young I loved using the blowtorch in the kitchen, especially for crème brulee. In fact, I still love the blowtorch!
One big upgrade that happened on my watch was on the grill station. Prior to this, the restaurant where I was working had a flat grill (like for steaks and fish, chicken, and shrimp, where the grill marks were a legit indicator of how "done" the food was). The upgrade to a broiler unit that seared steaks from the top (much hotter than the grill itself) was an adjustment after teaching myself (and learning from others) how to use the prior grill. Different techniques altogether!
Very informative and enjoyable read. Thank you. When I was a young girl, maybe ten years old, I started making bread. I loved the whole process ,especially watching the dough rise and kneading it. At that age, I was quite fascinated with bread making.