Some of the top restaurants and chefs in the world keep a seperate “Experimental Kitchen” where they try out and develop new recipes and dishes until they are happy and ready to add them to the Menu and transfer them to their main kitchen.
This was something I never really thought that much about until I watched Heston Bluemental’s cookery shows and it became clear that he wasn’t cooking in a studio or The Fat Duck’s Main Kitchen. It makes some sense, why distract the rest of the Kitchen with edible insects and the like, when they should be getting on with preparing the dishes for people in the restaurant.
My Experimental Kitchen is the same kitchen I use every day, well it’s not like I have dozens of diners and a staff of chefs is it? Some days, I try to create something from an idea I had while eating, the memory of a dish I ate in a restaurant, a recipe I’ve been using for ages but have decided to try and make better or like my most recent experiment, something I’ve never tasted and only ever heard about.
That latest experiment was rather adventurous, I tried to make a meat based ice cream (bacon to be precise), I mentioned it on our Facebook page much to the horror of one of our vegetarian readers. Unfortunately this became the first batch of ice cream I’ve ever made that even I could not eat, it was horrendous, salty and sweet all at the same time, just too many things going on for the tastebuds to cope with so I’m back to the drawing board with that one.
A few months back I was trying to re-invent my Ragu (aka Spag Bol) recipe as it was essentially my “Italian tomato sauce” with some vegetables and mince thrown in, great to have this recipe as I always have the sauce in the freezer and I can rattle the rest together in a few minutes but it’s not something I would dare serve to a lover of Italian food as Ragu, if you get where I’m coming from.
So a few attempts have been made to refine it and I’m almost ready to invite Gino D’Acampo round to see if he approves I am going to try one last little tweek to the recipe in the next week and if that works well you can expect to see the recipe arriving shortly afterwords.
I’ve wandered a bit on this post but what I’m trying to get across is that anyone can be an “Experimental Cook” you don’t need a special kitchen or rare, expensive ingredients, I find myself being less adventurous in this situation for fear of wasting them. All you need is an idea of what you want the end result to be, a little imagination and a willingness to not reject an idea without at least trying it once.
The last part has been the longest lesson for me to learn, but since I’ve made that leap of faith, I’ve found that my enjoyment of cooking, my ability to surprise myself (and others) with my results and the diversity and difficulty of the dishes that I’m attempting and succeeding with has multiplied exponentially.
So what about you? Do you consider yourself to be an “Experimental Cook”? Let us know your best successes and worst failures in the comments below.