CULINARYALCHEMIST'S MENTOR PROFILE
My European Corner
Why I want to be mentor in this category:
I chose this category because it also describes my "style". When I cook it's usually Italian or Mediterranean influenced, but when it comes to desserts and baking I move into more French and Danish inspired dishes; Tiramisu, Panna Cotta and Cannoli aside
What inspires me in this category:
Culinary Art is Scientific Execution of Creativity and, conversely, Creative Interpretation of Science.
Lots and lots of Trial and Error...
Biggest Lesson Learned:
With understanding of your ingredients and the "why" behind basic food preparation methods, the realization dawns that there is nothing to be feared in the the kitchen. For even a "failed" attempt is more than likely still edible... CARPE KITCHEN!!
Books, classes, teachers that have helped me:
The Joy of Cooking 1946, 1964, 1975, 1997, 2007
What Einstein told his Cook 1 & 2
- It is better to spend a little more money on a good knife, than to spend a lot more at the emergency room receiving stitches
- Beaten egg whites reach higher volume in a 98 degree copper bowl; Whipped cream reaches higher volume in a well chilled stainless steel bowl
My Waffle Corner