is it cooking? this is a topic of much thought and heated debate these days amongst chefs, foodies & media.
a recent article on this weeks msnbc website,
begins or makes reference to this "pandora's box" of culinary technique. while i admit, this new movement of transforming food is "unavoidable" in terms of awareness and topic of kitchen banter, i can't say that i am chomping at the bit to a). seek it out for my next meal, or b). ready to invest and convert my kitchen to liquid nitrogen tanks and immersion circulators. i still believe that "cooking" is a process of transforming ingredients, after being thoughtfully sourced, from trusted sources, knowing how they are produced, and then applying a basic technique of direct heat, dry heat, moist heat, braising, roasting, sauteeing, poaching, steaming, broiling or perhaps even interfering minimally serving it in it's pristine state of rawness. usually in concert with some other ingredients such as an artisan vinegar, olive oil, truffle, herb, sea salt, flavored salt, citrus, butter, herbs, spices, etc. etc. this new "technology" or technique, is being embraced by a legion of mostly young chefs wanting to be on the more "avant garde" side of cuisine. i have to ask, what culture does this originate from? where is the basis found? is this a tradition? these are the perspectives that i believe are essential foundations for cuisine. having said that, i think perhaps the purpose is to forge a new cuisine, or beginning, I think. so my question again is, "is this cooking?"