i hated the era of foam, gel, and sous vide everything. as a home cook, i want the randomness that comes with hand technique, but if im paying for a 2/3 star meal i still also want the randomness and authenticity that comes with hand technique, not to be bored out of my mind or trying to show me some impressive lab grade "consistency".
in another 20 years, we'll look back on this like we did mayonnaise and meat aspics from the 1950s.
in another 20 years, we'll look back on this like we did mayonnaise and meat aspics from the 1950s.