Posted by Christopher on January 06, 1999 at 23:44:59:
In Reply to: Gelatine-enhanced stocks/sauces posted by Brian on December 28, 1998 at 20:48:53:
First let me say Bravo, wonderful discussion.
I'm a young apprentice, I've worked in several kitchens, including
french fine dining to an executive developement conference centre
to a large corporate hotel. I've been taught the right way, the classic
way, and the "oh shhhh I dropped the stock I need some soup in five minutes
so sorry hurry up" way. I appreciate the purist french roux thickened sauce,
I prefer the reduction method for flavour, and I approve of stock bases for
soups and perhaps your american "gravy" (yuch).
What we have to remember is who are we catering to. If your client wants a
burger with fries, I suggest serving a burger with fries. If your client requests
a healthy full course and tasty repast I'm sure they will pay for it. I read somewhere
that the client is always right ( this will no doubt spark a year long debate)
if we as an industry can educate our clients to enjoy properly prepared food
then perhaps then we can do away with stock bases. But until we do that we as
professionals in an ever expanding industry will cater to demand.
Did I run on?
Topher