Concept tag
#craft-knowledge
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“Because that’s how it works”: when is that an explanation and when is it a refusal?
New cooks ask why a lot. Why rest the meat? Why salt the pasta water and not the sauce at the start? Why does this sauce split if you rush it? When I was an apprentice in Goa my chef answered almost…
Started by Joel D'Souza5 replies -
Nineteen years with one blade: Cook Ding and the discipline that wu wei is usually sold without
A customer from Europe, watching me cut a joint in my workshop, told me it looked effortless and that I must be practising wu wei. She had read a book about it on holiday. I asked her what it meant and she…
Started by Hicham Ouazzani6 replies -
My father knew which cedar beam would split. He could never say how. Did he know?
When I was a boy my father would walk past a stack of beams and tap one with his knuckle and say: not that one, it will split when we carve it. He was almost always right. If you asked him how…
Started by Hicham Ouazzani6 replies