My Inspiration: new techniques

1.classical/regional

In the past I've learned many classical French techniques such as how to make roulade, terrine, stocks and jus... Say.... people can learn how to make sauces from cooking books, but the way how to roast, sweat, timing, temperatures, reducing.... it all makes differences and definitely it's deep. I can show someone how to make sauces, but it takes time to master, not gonna be same as mine in one or two weeks!! I say Making "nigiri" in sushi, it's real hardcore, too. I think it's perfect example of easy to see, hard to do. I had SO MUCH hard time at RM sushi bar!!

Stage many different restaurants and learning different fillet/butcher techniques also very much fun for me. I was actually very impressed to watch and learn the techniques how Spanish butchers fillet the fishes with giant sharp tip cleaver in Barcelona. And right now I want to learn global new techniques such as Italian(pasta), Chinese(smoking, dehydrating and curing), Indian(spices), Japanes(wagashi), Pastry and others!!

2.contemporary/molecular

Speaking of contemporary techniques... Say with sous-vide and criculator we or anyone can cook proteins perfectly so easily. We can tenderize proteins and keep the flavors and moist inside with sous-vide techniques, it's awesome. BUT sometimes it make me nervous because I may lose my "sense" to cook proteins one day by sous-vide. I mean sense and touch to know the temp of proteins by using fingers and cake taster. And also wonder if one day people have sous vide machine at home and cook proteins like us.... Well, but again I must admit sous-vide techniques definitely maximize the flavor of all proteins and must item in the kitchen!

And molecular techniques, Some people say molecular gastronomy is not real cooking and gimmicks. I totally understand what those people saying. Before I start working in alinea, I was not sure what my thought on molecular cuisine. But I felt as long as working in the food industry, I just didn't want to ignore those without knowing. And now I love many of techniques I learned last over years.

Say with those molecular techniques, we can mutate the state of the ingredients. Like any kind of purees and liquids, we can change those into tapioca, foam, bubble, cloud, noodle, aspic, rock, custard, glass, leather, puff, powder, gel, mousse, custard, dust, whip, gum meringue and all other different state. Those techniques open many doors. But I must admit sometimes molecular techniques destroy the entire dishes.

For example, some ingredients should keep the textures which strongly working as part of flavor. Like jelly fish, chicken skin, beef tongue... I think those ingredients should keep the original unique textures and don't fuck those up. I'll be pissed off if I get geoduck puff or sweetbread mousse!! And I think the dishes should be composed with different textures. So if the plate is full of aspic or gel, I think it's off. Also I personally hate alginate sphere techniques, it looks cool, but I think alginate bath kills flavors

Using food chemicals and changing state of the ingredients is definitely not "natural". It may compare to fake silicon boobs!! / laugh Some people hate, it's understandable. But to me what matter is the dish itself and I would be open for any techniques to expand my culinary creativity. I think it is stupid say using liquid nitrogen is not cooking or something like that, I hate playing the game under the rules!! Of course I wouldn't use anything can be bad for the body..... like cigarette, NEVER!!