Thursday, January 21, 2010
Was just reading this, about the proliferation of surgical tweezer use (for plating, mostly) in restaurant kitchens, in the NYT Dining and Wine section. I find it very satisfying to produce and eat multi-component meals, and precise plating is often intrinsic to success in these endeavors. To paraphrase one of the chefs in the article, through intentional plating you can direct how the flavors are experienced during the meal. I love that, and the idea of each meal being a process of discovery. I also have an immense love for food and cooking on the more rustic end of the spectrum. This kind of simpler food is what I make most often, and would choose to make nearly all the time even if I had more time to spend in the kitchen. While going "rustic" gives one license to be a little messy, I do like a nice-looking plate, and my clumsy fingers are often my downfall. So I say, "Yes!" to surgical offset tweezers. I will buy some and keep them in my apron pocket. Hopefully I will use them more than the plastic squeeze bottles I purchased with the same good intentions (and visions of artfully-sauced dishes). Maybe I will put one of those in my pocket, too.