My learning curve as a chef is never ending. That’s one of the things I enjoy about the craft of cooking. There are always new techniques or methods to discover, many of which are not really new, but actually quite old. Gels, foams, and liquid nitrogen have their place, I’m sure, but not before I have a better foundation concerning the enduring methods cooks have used over the years.
Take the pigs head, for example. Humans have utilized the hog for centuries, and when faced with the question of how to tackle the head, I would have liked to hear … more »