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Channel: Howto & Style Uploaded: November 30, 1999 at 12:00 am Author: ChefToddMohr
@McXZealot: Classic vs jazz? Character comes from the right balance of ingredients. When you change the balance, you change the character. If I change one of my own recipe to use 16 grams of citric acid instead of 14, it's exactly because I *do* realise what I'm doing... "a pinch" just lacks accuracy if I write up a recipe for others. I see your point about food getting "bland" though- but I'd probably have used the word "predictable". Nothing's wrong with predictably high quality!
McXZealot (November 30, 1999 at 12:00 am)
@kleinebre The only problem with sticking to a recipe though (or standardised procedure), is that you do not know what is going on and how things will taste different every time you change something slightly and then you do not realise what happens when you do things. It also means that you're food has no character and will eventually get bland
kleinebre (November 30, 1999 at 12:00 am)
Although Chef Todd has a point, accuracy will lead to consistent quality. If each time I cook, I use the exact same proportion of ingredients under the same circumstances using the exact same procedure, the dishes will taste mostly the same. Proper recipes don't use "to taste", "a pinch", "teaspoons", "medium heat", "full whack" as measures. What are we, ancient Romans? Rock and roll aside, a deep fryer with thermostat just works better than a pot of oil because it keeps a stable temperature.
hotdude23 (November 30, 1999 at 12:00 am)
chef u are the man..i wish i had chance work with u ya .
hotdude23 (November 30, 1999 at 12:00 am)
cooking is an endless world thats the cool thing about it.
TheSkinnySpencer (November 30, 1999 at 12:00 am)
You are awesome.
lynth (November 30, 1999 at 12:00 am)
Where's number 2? :(
chyrd (November 30, 1999 at 12:00 am)
I always used recipes like a musician uses a Jazz chart... just to get an idea
theoreo88 (November 30, 1999 at 12:00 am)
@ChefToddMohr whats the dvd called??? ive only seen 2 videos (so far lol) and i cant get enough!
MrKevingraham (November 30, 1999 at 12:00 am)
joking about anser thing
MrKevingraham (November 30, 1999 at 12:00 am)
@ChefToddMohr sorry...:( Q: all these good chefs have gone to school, spent many fancy years in other countries...very fast in the kitchen...cooking from birth..haha ....... they are deemed a PRO Chefs..... (any comments? ) i was wondering... can i be deemed a good chef..if i learned from a community college, worked at a couple (sub par) french/ italian restaurants..3 months here...1 year there....and a real willingness to vollenteer to gain knowledge???
ChefToddMohr (November 30, 1999 at 12:00 am)
@MrKevingraham - What's the question I'm not answering?
