Sometimes the simple recipes turn out the best. As someone who loves to cook it's sometimes hard to show some restraint. I always want to add a little this and a little of that, do a reduction of something, or do an emulsion, an infusion, or a fancy drizzle of sauce on the plate like the chefs do. Don't get me wrong, I do my fair share of that stuff too. But lately I'm noticing the less I fool with the food, the better it turns out.
Friday, October 3, 2008
Friday Night Food Porn
Panko Crusted Scallops with Pancetta Risotto
Sometimes the simple recipes turn out the best. As someone who loves to cook it's sometimes hard to show some restraint. I always want to add a little this and a little of that, do a reduction of something, or do an emulsion, an infusion, or a fancy drizzle of sauce on the plate like the chefs do. Don't get me wrong, I do my fair share of that stuff too. But lately I'm noticing the less I fool with the food, the better it turns out.
Sometimes the simple recipes turn out the best. As someone who loves to cook it's sometimes hard to show some restraint. I always want to add a little this and a little of that, do a reduction of something, or do an emulsion, an infusion, or a fancy drizzle of sauce on the plate like the chefs do. Don't get me wrong, I do my fair share of that stuff too. But lately I'm noticing the less I fool with the food, the better it turns out.
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