Litmus Test
Some argue that the litmus test of a good cook is to make a Classical French Omelette. The ingredients are simple and so are the results. However, moving from Point A to Point B is more complex than it lends itself to be.
The process of cooking a Classical Omelette displays competence in timing, heat control, knowledge of ingredients, and fundamental technique. All of those things from just three eggs, butter, salt and pepper and a non-stick pan. The entire cooking process takes less than a minute, 30 seconds more or less can spell disaster for both cook and omelette.
I'm not a huge fan of Omelettes but I love the process. I love technique. Anyone who knows me will hear me say that I love the fundamentals. What can be more fundamental than an egg (philosophically and practically)?
So how do I do? Am I competent?
The process of cooking a Classical Omelette displays competence in timing, heat control, knowledge of ingredients, and fundamental technique. All of those things from just three eggs, butter, salt and pepper and a non-stick pan. The entire cooking process takes less than a minute, 30 seconds more or less can spell disaster for both cook and omelette.
I'm not a huge fan of Omelettes but I love the process. I love technique. Anyone who knows me will hear me say that I love the fundamentals. What can be more fundamental than an egg (philosophically and practically)?
So how do I do? Am I competent?
April 2008
April 2009I'm pretty competent it seems. And I'm getting better.
2 comments:
I can't make an omelette. yet I've gotten rich cooking.
All kidding aside. After awhile it's about the big picture. The "technique" of running a succesful kitchen and restaurant.
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