I did two promotional videos for my new book, one a general description of the book (love that that one has a shot of Donna photographing, and one about an idea I thought people might call me out on. Even my recipe tester/organizer/overseer, Marlene Newell, had issues with this.
Can food be a technique?
I say it can. A technique is an action that has multiple applications. So while yes, an egg is an egg, it’s also an emulsifier, a leavener, a binder, and enricher. Therefore using an egg can be considered a core cooking technique. Knowing how to use salt, is one of the chef’s greatest assets. Learning how to think about these foods as tools makes you a better cook.
Disagree? I’ve heard some gripes but nothing substantial. I’d love to read comments.
Ultimately, it’s a semantic issue. You can’t argue that when you know how to manipulate water in all its many forms, you aren’t a better cook. And would Seven Ingredients, Three Preparations and Ten Techniques been a good title? I don’t think so.
Twenty techniques: keep things simple.
Simplify, simply, simplify.
If you liked this post on Twenty: Food Tips, check out these other links:
- Take a look at Donna’s site Ruhlman Photography.
- Don’t forget about the Ratio Chart or the 2012: Ruhlman’s Twenty Calendar.
- Aki and Alex of Ideas in Food are always discovering and sharing their new insights on ingredients.
- Need more holiday gifts go to Ruhlman’s Shop.
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved