/ Register

Sauce making trends

Discussion in 'Open Forum With James Peterson' started by saucelover91, Apr 16, 2009.

Thread Status:
Not open for further replies.
  1. Apr 16, 2009 #1
    saucelover91

    saucelover91

    Messages:
    3
    Likes Received:
    10
    Exp:
    Professional Caterer
    I am a saucier so I have a lot of questions for you. :)

    What are some of the trends that you see are coming about in recent years especially with the full court press of molecular gastronomy? Will some of the new techniques influence you to update your classic "Sauces". Great book by the way.
     
  3. Apr 17, 2009 #2
    chrislehrer

    chrislehrer

    Messages:
    2,225
    Likes Received:
    296
    Exp:
    Cook At Home
    I have no particular question, but I'd just like to say that your book "Sauces" has done more than any other book to teach me what technique really means -- and how to learn and execute it. Thank you!
     
  4. Apr 17, 2009 #3
    james peterson

    james peterson

    Messages:
    33
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi,
    Unfortunately much of Molecular Gastronomy leaves me behind despite having just interviewed Herve This in Paris. I think the main sauce making trend is to eliminate the cream and butter and serve foods with infusions of flavor or with natural jus. This requires foods to be surrounded with sauces rather than masked with them and has resulted in all sorts of fancy bowls and plates being designed to contain the sauce.
     
Thread Status:
Not open for further replies.