The Late Night Gourmet
Assistant Cook
If you've watched enough cooking shows, or read enough about cooking techniques, you know what techniques are considered "wrong" by most chefs. I almost think some of these "rules" are ones that some chefs might disagree with, but would never say so publicly for fear of ridicule (and possible loss of business and maybe even spots as judges on cooking shows)
I know that I will never be a celebrity chef, no matter how good I get as a cook because there are two things I vehemently disagree with fancy pants chefs about (and a third one that's not quite so much):
When it comes to mashed potatoes, I know that I would have to puree the lumps out of them if I ever get into a cooking contest that uses them. And, the bit about the butter is a pretty minor one.
But, I feel much more strongly about heavy cream. I've tried to like it...really, I have. Once I got past the enormous calories, I realized that the overwhelming richness of it is really off-putting. I've made bisques where I hardly notice the heavy cream. What's the point of all those calories if I don't know it's there?
What killed it for me was Creme Brulee. I first tried making it using the recipe that literally everyone uses (i.e., heavy cream, egg yolks, sugar, vanilla). After the first few bites, I became aware of a greasy coating in my mouth. Did I make it wrong? I checked my steps, and they were exactly like every celebrity chef recipe I'd ever seen.
So, I tried using half-and-half instead. Here's what I came up with:
Butterscotch Creme Brulee Light) Recipe - Food.com
It tastes like a creme brulee is supposed to taste, but it has about half the calories. Best of all, no greasy aftertaste. In some recipes, you will have to adjust the quantity somewhat, since it's thinner than heavy cream. But, it works.
Enough of my heresy...does anyone else have anything they'd like to confess that fancy pants chefs would not approve?
I know that I will never be a celebrity chef, no matter how good I get as a cook because there are two things I vehemently disagree with fancy pants chefs about (and a third one that's not quite so much):
- Lumps in mashed potatoes are okay
- Heavy cream can (almost) always be replaced by half-and-half.
- Light butter is a great substitute for regular butter.
When it comes to mashed potatoes, I know that I would have to puree the lumps out of them if I ever get into a cooking contest that uses them. And, the bit about the butter is a pretty minor one.
But, I feel much more strongly about heavy cream. I've tried to like it...really, I have. Once I got past the enormous calories, I realized that the overwhelming richness of it is really off-putting. I've made bisques where I hardly notice the heavy cream. What's the point of all those calories if I don't know it's there?
What killed it for me was Creme Brulee. I first tried making it using the recipe that literally everyone uses (i.e., heavy cream, egg yolks, sugar, vanilla). After the first few bites, I became aware of a greasy coating in my mouth. Did I make it wrong? I checked my steps, and they were exactly like every celebrity chef recipe I'd ever seen.
So, I tried using half-and-half instead. Here's what I came up with:
Butterscotch Creme Brulee Light) Recipe - Food.com
It tastes like a creme brulee is supposed to taste, but it has about half the calories. Best of all, no greasy aftertaste. In some recipes, you will have to adjust the quantity somewhat, since it's thinner than heavy cream. But, it works.
Enough of my heresy...does anyone else have anything they'd like to confess that fancy pants chefs would not approve?
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