Ask the chef project (first post)
Your chance has come to ask a chef about things we do at work. You’ll get a straight answer and some gratitude while we’re at it. Think of it as the anti don’t-ask-don’t-tell policy and your chance to know chef secrets.
Readers can email me at gui@chefgui.com and get answers to specific, technical cooking questions. What is the quickest way to peel garlic? Techniques for a perfect Beef Wellington? Your salmon always end up dry or your souffle’ just don’t rise? Here is the place to ask.
I’ll also answer questions about career choices. So you want to be a chef? You don’t really remember what your mommy told you about becoming a doctor or a lawyer, do you? That’s fine; I’ll answer that too, along with other common questions such as “what is the best chef school?” or even “should I go to chef school?”.
2 Responses to “Ask the chef project (first post)”
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chef what is gastronomic wellness?
Hello Chef.
I need to mellow out the gamey flavor of venison and wild pork. I would like to know from professional why game meats tast so strong and can I blend the flavors dominance to give a pleasant character.
Also:
What would a Chef/ hunter do in the interest of recovering the best posible game meat from the kill with regards to flavor and quality? *(refer to questions below if required)
*Does Lactic acid and Adrenalin affect the flavor or quality of the meat? Are clean fast kill more than just humane, are essential for the meats quality and flavor?
*Is the blood of the animal responsible for the gamey flavor or is the flavor in the meat itself?
*Can deboning the animal in the field and cleaning the meat (in a river or lake) stop the meat from being too powerful?
*What does hanging an animal do to the meat?