Sunday, April 4, 2010

On cooking

It's late, but a quick word before I (finally) head to bed. Right. And I need to go for a long run tomorrow - technically, later today. 10 km, in the ravine.

I'm thoroughly convinced that people appreciate subtlety in Chinese cooking. For our dinner service tonight, for 20 people, I cooked a few dishes. The star was asparagus, of all things. A really simple dish, literally 5 minutes. But everyone loved the dish, and asked endless questions about how I cooked it. Subtlety. There's no need for lots of seasoning, lots of different sauces and whatever. My goal was to express the freshness of the asparagus to the fullest - anything that obfuscates the natural flavour of the asparagus is a disaster.

Keep it simple. I don't understand why people don't get that simple, simple concept. That's why the majority of people can't cook for shit, no?


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