In cooking, flavors are constantly diluted. The more we work with flavors the more we continue to fight dilution. And then it dawned on us. We were looking towards our end result and not how to achieve that flavor. In the simplest of terms we needed to be bolder with our initial flavors. We were creating bases to unite ingredients and harmonize flavors. If an ingredient is not adding flavor to the dish, it is taking flavor away. Understanding when and where to make the substitutions and modifications is essential. This is a simple idea and one which is often overlooked or just missed. The broth we made today catalyzed this idea in our kitchen. We pressured cooked chicken skins and thigh bones, fish sauce, honey and water for twenty minutes. The finished broth was crystal clear, packed with flavor and topped with an incredibly rich chicken fat. Both components can now be used to impart and carry flavor into a variety of applications.
January 13, 2005