Via The New York Times.
Via The New York Times.

 

Chef’s perspectives on the dangers of char…

From the blackened avocados at Nix to the lamb heart ashes at Aska, burned and charred foods may seem like just another fad sweeping through pyrotechnically inclined restaurants. But burning, a technique that can involve a surprising amount of shading and subtlety, has deep roots in many cuisines…

“When I’m pulling something from the salamander, someone is always walking by saying, ‘Uh-oh, somebody burned something!’” Mr. Gonzalez said. “I’m like, ‘Yes, that’s the whole point.’”

Read on at The New York Times.

 

 

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