The perfect, while unnatainable, is a worthy goal. Where can one get closest to perfection; in the simple or the complex?
Wherein pefection?
Started by
Lord Michael Lewis
, May 04 2002 05:05 AM
1 reply to this topic
#2
Shaun Hill
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- participating member
- 64 posts
Posted 08 May 2002 - 10:36 AM
I prefer simple but have to say that achieving a simple result can be quite complex and that there is little in the way of safety net for you simple sauce or soup if the stock is underflavoured or greasy.
However there is room for everyone's individual idea of perfection and most chefs love elaboration as a vehicle for craft skills and a round of applause. Who can blame them.
My own take is that unnecessary extra garnishes or even flavours in a dish only act as clutter
However there is room for everyone's individual idea of perfection and most chefs love elaboration as a vehicle for craft skills and a round of applause. Who can blame them.
My own take is that unnecessary extra garnishes or even flavours in a dish only act as clutter
