you have the term “Nose-to-Tail”. Each canteen uses it now. Like you hear the expression at all?
I can well live with the fact that he has been adopted into everyday language. He explained a really complicated issue very simple.
he Is understood correctly?
It is a catchy Slogan, and in fact are likely to not have understood how important it is for the principle about the relationship with the farmers. He draws the animals, the people like us brings to the table. You need to know: For our Restaurant in St. John, we buy any cut pieces of meat, but only the whole animals. And, therefore, belongs more to the “Nose-to-Tail” than you might think know-how: the expertise to handle these animals, for example. And, of course, was the appropriate setting . . .
“I don’t know if you have processed at home a whole cow – which is pretty big.”
It is not enough to eat offal instead of fillet. But it comes to use the whole cow.
however, life itself degree is very difficult. I don’t know if you have processed at home a whole cow – which is quite large. No, it is enough, if you try at home first to cook a whole rabbit.
Not everything in their Restaurants is about meat, right?
It is important that the vegetarian clientele coming to your costs. We have many guests who don’t like meat, because the concept of our restaurant, you can also order a mere “Welsh Rarebit”, a kind of Cheese slices, and a beer. Finally, we are not a Steakhouse, but we also love vegetables, all the seasonal ingredients. For example, we work with a farmer who phoned us in the morning, if certain mushrooms poking their heads out of the earth. In the afternoon, he provides us with this.
I have tried some preparations of her book. It makes sense that there with gastronomic amounts will be handled? At home we have left after a week, almost half of the “salad cream St. John”.
in The food it is not least a question of friends and Acquaintances at the table come together. Maybe you should invite more often people?
My children find the Sauce is also too acidic.
Be patient, the Kids will like this Sauce then, when you are bigger. And maybe they were just too little Hunger, when she came to the table.
Why is spice the Sauce with Fleur de sel? Sea salt dissolves in the Mix – because I can use the same regular salt.
Now you have me! Now I have to talk to me to get out. I’ll try this: When cooking, it is also about things that can’t be explained. Have you noticed how sea salt feels between the fingers differently? Maybe you don’t spice actually in the same way as with industrial salt, even if the chemical formula is the same. It’s in the kitchen, among other things, to emotions that the cook feels when he prepared a dish.
I have also braised shoulder of lamb with mint and peas. Compliment, the result was delicious. Especially the note has fallen to me in the recipe that you should so irrigation a lot of chicken broth so that the meat is reminiscent of an Alligator in the water.
“In the swamp” is it, or? Not every shoulder of lamb is of the same size, so this pictorial explanation makes a lot of sense. And also here, as in the salts, the chef with his emotions in the matter.
where does the love of your country people at the mint?
It is primarily about breaking the oiliness – in this case of lamb and the olive oil in the Sauce. That does not make stop also with lamb chops or a roast beef meaning, both of which are very popular in England, even if we serve these dishes with us.
break down with the lamb recipe a lance for frozen peas. Why?
There are sophisticated machines, which separate at the time of harvest on the field, the peas from the pods and immediately deep-freezing. Thanks to this technology, you can draw in the kitchen always to the taste essence of a fresh pea.
so It makes sense that the frozen product back to access.
of Course, only in season, like a clever chef, we quote in the book, once said. (laughs)
problems I had with the Crème fraîche in the Sauce, it is coagulated. Most recently this happened to me with a recipe of your country man, Nigel Slater. You have in England, other Crèmes fraîches?
it must be so. We find that the Sauce slips thanks to the Crème-fraîche-bits in the mouth nice and “down”. I think it is wonderful that the great Nigel looks at his preparation apparently similar.
Into a Bouquet garni of herbs comes. In the German book it’s called “the Sträusschen luck”. What do you call this herbal sträusschen in English?
We call them “bundles of joy”, which is not standard English, but a typical standard expression in St. John.
The recipe for the Sträusschen is in a completely different place than the lamb dish. I find it annoying when I cook constantly and have to go back to scroll, because the dishes are based recipes on.
We mirror to our reality in St. John. We cook there, just as described. Our daily work is to some extent a Work in Progress, and therefore a basic preparation results in the other. Someone binds us to the herbal sträusschen, which are then used in all meat dishes. Someone else makes a Vinaigrette that is also used as the base for the salad sauce. Many of these steps run in a Restaurant like ours in parallel.
I see the point.
Our kitchen is rolling – we change the menu sometimes, even during the lunch service. If we only have four woodcocks left, then we will sell this first and then write the menu. This, too, is part of the principle, which we call “Nose-to-Tail”.
In the series, “old-fashioned” we bakeries, the endangered baked goods, produce, or otherwise historically well-versed in baking before. Tips like: nina.kobelt@tamedia.ch.
Created: 15.11.2019, 20:07 PM
