The World Motivation
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
“I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.”
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.
I've been working in boutique hotels my whole life.
I used to be the shyest rider person and would never use it. Now it has to have Grey Goose and Nando's chicken wings on it.
The chicken wing and the cross-face were in the business but I was the first one to clasp my hands when I had both of them on. So I was sort-of the inventor of it.
My favourite meal is probably chicken with penne pasta and pesto.
I eat a lot of chicken with salad or salmon with salad.
So if you serve a whole chicken to your family like grandma did, you may be serving them 10 times as much fat than the days of yesteryear. That's a whole lotta fat, and big trouble for the waistline.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.