F@!? Fusion
In the world of modern fusion restaurants and conceptual
cuisine, it is common for diners to leave such establishments scratching their
heads. For those who prepare and develop these dishes, the task has become
seemingly little more than a blindfolded exercise of "pin the flavor on
the plate". Heavy laden with a cacophony of flavors and buzzword
techniques turns simple pasta /soup or salad dishes, for example, into a
confusing experience that begs the question: Why fix it if it isn't broken?
Have we gone too far in our efforts to keep food preparation full of fresh
ideas? Is it possible to keep the spirit of experimentation and playfulness
alive without stretching the palate beyond its ability to differentiate
flavors?
For the home cook to the executive chef, regardless of the
intended dish, these are questions that have exciting answers:
While the idea of "umami" is not new, it
has become a thoughtless term that's tossed into every dish from doughnut to
burger. Umami, having its roots in Japanese, referring to a savory
flavor, is the fifth- the four subsequent palate awareness being sweet, sour,
bitter and saltiness. The mystery of this fifth flavor can be found in such
products as gochujang. This fermented red chili paste from Korea is a wonderful
way to add depth to almost any savory dish. One of the keys in this particular
ingredient is fermentation- found in many different foods from European
cheeses (Gouda), Korean cabbage (kimchi) and perhaps the most classically
favored fermented product ingredient around the world- beer. Combining
fermented products to a dish regardless of the origin of cuisine is a creative
way of putting a twist on your favorite dishes as well as adding depth.
Bouncing flavors off of one another and contrasting them is
a tremendously liberating practice that creates a sense of freedom to explore
umami rich fermented ingredients mentioned above. Soy sauce for example, as we
know, hits the saltiness sensors on the palate. Take the sweet/salty flavor
combination, something that has been exhibited in salted caramel- a combination
that we know has a pleasant taste with apple. The sweetness and slight acidity
of a Granny Smith apple that has been cooked down can become a welcome addition
to the flavor party, but what if instead of adding salt to the caramel sauce- a
dash or two of soy sauce was used? What would happen if pork tenderloin was pan
seared, baked with browned butter and thyme in a classically European method?
Breaking out of the box in terms of sourcing ingredients can be the key to
bouncing flavors in context of the dish as a whole as opposed to being so
focused on fusion that the balance of flavor is lost.
In addition to including ingredients to dishes that increase
depth, perhaps the most important yet forgotten element of cooking is heat. The
application of heat, and the substrate in which the ingredient is surrounded
can be the easiest adjustment to add that extra pop to any dish. A pan seared
steak, for example, will have a different texture than that of a charcoal
grilled steak. Without delving into the science behind texture and how it
connects to the brains perception of flavor, the techniques of heat application
from around the world is without a doubt the simplest way to create that subtle
yet powerful "ah-ha" moment when guests taste a dish. Butter poaching
root vegetables such as radish and pairing them with rice wine vinegar pickled
radish is not only a variance of heat applied but also incorporates the fusion
of east and west cuisine while exploring the versatility of the often forgotten
radish.
When stepping out of the normal routine, often the subtle
changes to well known recipes can be the most well received. These thoughtful
and subtle adaptations exceed the bounds of fusion and cause the preparer and
diner alike to experience that "ah-ha" moment where the dish in front
of them has an increased depth which elevates the most basic activity- eating
food. The preparation of food has brought people together through the ages and
continues to do so. We at Gmarketchef.com would love to hear about your
culinary adventures or any topics that you'd like to discuss. Please feel free
to comment below. Until next time, keep your knife sharp and your mind open.
Comments
Post a Comment