Time is the Difference between Good and Great

What they don’t necessarily teach you in culinary school is that the difference between good and great is a matter of time. All great food takes time. How much time depends on what you are preparing. Pasta has never taken more than 8 minutes tops whether it is fresh or dry. However to cook fluffy eggs requires turning the heat way down and cooking the eggs slowly. At the end of the day all great food takes time.

This weekend I went old school and made Confit D’Echaltoes or Shallot Confit. There is so much to be learned from classic recipes. Technique is the foundation of classic French and Italian cuisine. Another benefit of classic recipes is that you develop an appreciation for time. Time is to be used and respected when preparing great food.

Exploring different cultures through food is always my favorite way to be a Gastronomer. Currently my favorite culture to explore at the moment is India. Last weeks’ Carrot-Coconut soup with herb oil is warm and inviting. With the left over carrots were transformed into a Indian spiced carrot salad with toasted sesame seeds. To end my week I did a wine tasting with the best red wines that Italy has to offer: Brunello Montalcino, Barolo and Amarone.