Thursday, January 8, 2009

Freehand Cooking

Tomorrow is my birthday and that reminded me that a year ago Hahn got me a Lean Mean Fat Reducing Grilling Machine (George Foreman Grill) for my birthday. So its time for more haute cuisine. Forget the Jamie Olivers and Gordon Ramsays. They are only puppets controlled by the English government because the whole world knows that the British were never known for good cuisine.
Time for 2 recipes with the power to change the world.

1. Freehand Egg Croutonne
First of all take notice that Hahn is not wearing a shirt. A chef has to be one with the heat in the kitchen, besides the food has to feel the chef's authority. One could say the hierarchy between the chef and his ingredients. Nevertheless Hahn is not a fool, he always wears protective glasses. Notice the accidental beauty, the amazing composition in the image to the right...This is what we call "freehand" cooking.
Improvise! Out of the box thinking is essential. The concept of a recipe actually contradicts this basic principle, so make sure you add some personality to the process when making the "Freehand Egg Croutonne". Hahn re-invents the Foreman grill by turning it upside down. The ingredients are given a new perspective, notice (right) how Hahn has upset the egg, reminding it of its position in the hierarchy between ingredient and chef.
Every last detail matters so don't ever get sloppy, even Gordon Ramsay will tell you this. Take notice of any subtle signals from your apparatus. The Foreman Grill signals Hahn that it's ready to deliver with a tiny red light. TV chefs always act pragmatic and cool when their dish is finished. The ingredients could use some praise after their hard work, like a football team after winning a game.

2. Egg in the hole.

I felt so inspired and excited after Hahn's performance that I forgot to take off my shirt. Nevertheless my dish started with an epiphany, a technique never seen before, an idea that came to me in the heat of the moment. A moment disgracefully disrupted by another "hate-call" from Jamie Oliver.
Hahn took over with great eye for detail, respecting my initial concept, all the while showing the ingredients who's boss. The bread, egg, cheese and bacon work together like a well oiled machine.
Nimble, quicker with a blade than Zatouichi, a true master.  Egg in the hole turned out even better than we expected, with an unexpected surprise at the end. Freehand cheese calligraphy.

3 comments:

Ouxu said...

george foreman rules.
nice blog

Maricotinha said...

Acho que se você não tivesse esquecido de tirar a camisa, ficaria mais gostoso.....................................................................................

.....o sanduíche, é claro!

Kus.

Fabrice said...

Bomba egg nation, now I realize the importance of the no-shirt cooking. Thanks for this wisdom, respect amigo's!