I have intentionally ignored all modern cooking techniques over the last 5 years and gone back to basics. Some of the modern techniques are over used and you can’t beat good old-fashioned simplicity.
This approach has served me well but recently I have had more and more private events being booked and so I am going to re-introduce some of the newer techniques I have learnt over the years along side the more traditional methods.
These newer techniques will help to enhance the experience for our guests so whilst keeping my feet firmly grounded in the classic cooking style, I can’t ignore the potential of some relatively simple bits of kit.
The first new dish will be a delicious light celeriac mousse using this ISI espuma gun.
While foams get a lot of negative press, the theory behind foam allowing the flavour to hit all taste receptors in the mouth at the same time is a great technique to fully exploit the flavours of a dish so I will be using the bamix to add some highly flavoured garnishes too.
To make sure I keep the balance of old and new, I am also going to add some home made pasta to our menus too.
Lots of exciting things on the way so keep an eye on my social media.
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