Breaking the Bread
An interesting look at Chefs’ habits in kitchens around the world. Interesting to note that the Japanese propensity to follow instructions exactly was one of the reasons Simon, the owner of Becak, said it was impossible to find good Japanese staff.
His reasoning was that good Japanese cocktail makers were hard to find because there was very little willingness to bend the rules; if the book said “2pts White Rum, 1 pt Amaretto” that’s exactly what you’d get. Simon was very big on making drinks according to the customer’s tastes and using the recipe as a guide, rather than a rule, something I tend to agree with when it comes to both cooking and making drinks. When I cook, I use the recipe only as a rough guide and I mix and match as I go, sometimes with horrific results1, but usually fairly workable.
1 Case in point, the poo-coloured and sedimentary cocktail I once made for Kat. It tasted fine but it was something to behold. Something horrible.
Posted in Gastros on Sunday December 17, 2006.
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You should have taken a pic of Kat’s extra special cocktail. All that foamy, bubbly, milky goodness…
— S · 1984 days ago · #
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on that note i’d ike to say, that i used to be anal about following recipes to a T (and a capital one at that). but over the years with a bit of mellowing out and working in kitchens wqhere u don’t have to thyme to be a stickler for detail has allowed me to be more laid back with my cooking. It’s a pinch of this, a handful of that, and an extra squirt for good measure. Now i can throw thigns together with no measurements and get somethign resonably decent :)
— Erin · 1984 days ago · #