I have examined the use of our broths, waters and consommes as the vehicle for cooking ingredients. We are able to use them as the frame work for a dish, a clean, focused, flavorful building block from which a dish can begin. Then it dawned on me like many simple things do, what if we used these broths not just as poaching or braising medium but as the cooking medium for grains, legumes and pastas. What if we began making paella with a paella broth? What if we made our sunflower seed risotto with brown butter consomme rather than water? Could we elevate and punctuate the flavors of our dishes? I believe so. Think about foie gras poached in foie gras consomme or served in foie gras consomme.
Now we shall begin the examination of layers and clarity in the evolution and refinement of our food.
