יום חמישי, 20 בדצמבר 2007

Decontruction it's special tehica cooking


Decontruction is second-favorite topic after food.Decontruction explores the politics and ethics of food. It's a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole. Deconstruction hit its stride; it became the sort of term one could apply to anything, not just text. So restaurants started serving "deconstructed" food; that is, sums of parts: like the deconstructed Caesar salad (stacked romaine lettuce, an anchovy, an egg yolk, and some shaved Parmesan, in separate heaps on a plate), the deconstructed martini (separate shot glasses of gin, vermouth, and olives) etc.

In order to be able to deconstruct our cravings (food or otherwise) it’s important to look at what a craving is exactly. Cravings can be divided into three main categories: serving, distracting, connecting.

Deconstructing Supper is a ride every contemporary eater will want to take -- a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.

Deconstructing: is a fine film, important for every culinary resource library. With so many scientific and technological changes taking place in food production.

It's vital that both chefs and students and lovers of food in general be knowledgeable about the ingredients they use. Nobody should take lightly what is happening to our farm produce. And make sense author The Food Revolution.

The term is very fitting to the culinary expertise of Chef's like Heston Blumenthal and Ferran Adria how paving the roads and today many Chefs' joining around the world. In spite of division of opinion between French cousin and Spanish cousin. They even chose to categorize them cooking methodology to this.

What's so special about this Technical cooking? In the being to start off, they has a cooking lab which (a Workshop today many chefs' build a lab to help to study all about Innovation cousin) wherein they leads a group of chemists and industrial designers to make a new dish! May it be a main course or an appetizer or a dessert, they test and experiment on different combination of ingredients to create a new dish. They document everything from the steps to the acidity level of the created dish. They even have their own symbols and they formulate food by formulas and flow charts!

So are the created foods edible? Definitely yes!!! They create new dishes not just to satisfy the one sense...the look, the taste, the smell and the mental perception are all satisfied in their new creation it's a revolutions. They explained that a beet is the same as the best fish in the world...there is no ingredient lesser than the other in that it cannot be made into a main ingredient. Very well stated. After all, we do set limits and hierarchy just because we said so. Salute to all chefs' how breaking this notion! Bravo!

While we may never know who specifically made the first "Deconstructed" dinner in the restaurants around the continent' because every one- the France cousin, and Spanish' cousin declare they specifically made the first dish.

What is "Deconstruction"? According to the Food Network "Deconstruction," a term coined by the French group. Refers to a style of literary analysis where text is analyzed closely and dismantled into independent parts that, though they work in the context of, say, a paragraph, may contradict each other in and of themselves. Essentially, it's a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole.

Many chefs' beloved that Ferran Adria in his"El Taller" he start leads a group of chemists and industrial designers to make a new dish!

Any ways we can reader contribute ideas, for deconstructed food? The possibilities are endless. Think about deconstructed pasta dishes, Chinese food should lend itself nicely to deconstruction. We await your ideas.

Great "deconstructed" dish! I found that the best thing about this topic is the fun defining foods.

Deconstructed Glass of White Wine
adapted from José Andrés, Café Atlantico

http://www.alacuisine.org/alacuisine/2004/09/deconstructed_g.html

Chef Roth Moshik from T'Brouwerskolkje Restaurant deconstructs food. He breaks it down to its smallest parts and then puts it back together. And puts it back together with things. Like most artists who destroy their medium in order to reinvent it, he is always popular. His art may, in fact, destroy him.
There are a lot of questions that will be asked in the course of this story.

Example Ideas:

Deconstructed dish: In the center of the plate, a pile of flour. Nestled in the flour is a nice chunk of leaf-lard. Apple slices fan gracefully across the top of the plate, while below, from left to right, are arranged: 3 whole cranberries, a small pile of sugar, 3 whole cranberries, a line of cinnamon, 3 whole cranberries, a tiny ramekin of water with a single ice cube.

Recipe- by Chef Emeril Lagasse.

Deconstructed- Shrimp.

Foodstuffs'

1/4 cup vegetable oil
1 pound small okra, washed, caps and tips trimmed, and cut into 1/4-inch rounds
1 cup chopped, peeled and seeded fresh tomatoes, or 2 cups chopped canned tomatoes
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup chopped green bell peppers
1 teaspoon minced garlic
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped smoked ham
2 cups shrimp stock
2 teaspoons Essence, recipe follows
1 teaspoon file powder
1 pound medium shrimp, peeled and deveined
Chopped parsley, garnish
Chopped green onions, garnish

Preparation

In a medium pot, heat 2 tablespoons of the oil over medium-high heat. Fry the okra, stirring constantly, until most of the slime disappears, about 10 minutes. Add the tomatoes, onions, celery, bell peppers, garlic, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft and the slime has disappeared, 10 to 15 minutes. Add the ham and cook, stirring, for 2 minutes. Add the stock and bring to a simmer. Reduce the heat and cook, stirring, until thick and fragrant, about 8 minutes. Remove from the heat and adjust the seasoning, to taste.

In a shallow bowl, combine the Essence with the file powder. Dip the shrimp in the spice mixture to coat lightly on both sides.

In a large skillet, heat the oil over medium-high heat. Add the shrimp in batches as necessary and cook, turning, until opaque and pink, and just cooked through and tender, 3 to 4 minutes.

Arrange the shrimp in the center of 4 plates. Spoon the okra mixture around the shrimp and garnish each serving with parsley and green onions. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup.

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