Hi Damiano,
I completely agree with you again - when I make my own stock for risotto or a vegetable based soup, I also don’t sear the chicken carcus, I boil it with the vegetables (typically soffritto/mirepoix carrots/celery/onion) and bay leafs and whole peppercorns and strain it for a nice 2-3 hour home made pretty delicate tasting stock.
When I talk sauces and stock however, my heart is in France and I really love the intense flavour you get from roasting/searing the meat first in a stock/Fond for a dark beer og red wine reduction sauce.
But as I feel I begin to know your taste pallette, you have a very delicate taste and don’t want things to overpower the natural taste of the ingredients and I’m actually beginning to find inspiration in how you perceive fine delicate taste in food.
I have started to use dry spices more sparringly in my kitchen and want to further emphasise the taste and scent of the natural ingredients in the dishes I make.
I see this as a natural way of progressing and building my skills in my home kitchen to try to get to the next level of cooking. I’m mowing forward, but at a slower pace as I know most of the basic techniques and recipes now, but fine tuning delicate taste is definitely one step on latter I need to take for me to get to the next level of fine dinig & home cooking.
Cheers, Claus
