In “Braise” by Daniel Boulud is a wonderful piece de la resistance. In this book he dedicates great time and care to braising. Braising has traditionally been used to make lesser or tough cuts of meat very tender and delicious.
Moreover in this book he talks about he nature of the restaurant business in New York City and how there is a wealth of knowledge to be gleaned from the various cultures that come to work in his restaurant. One of the first things he does with a new hire, from anywhere in the world, is gets them to make staff meal. Traditionally staff meal is prepared with left over scraps and junk that could not other be used. But don’t let this fool you, scarp from Beef Tenderloin is still beef tenderloin. Something I learned at Reservation when we would prepare duck. Beef tenderloin, striploin and the like into glorious meals that we all enjoyed.
Some of the ideas that I took from this book include; Ropa Vieja Matambre, Milk braised pork, Pork shoulder in Guinness and Braised Veal Sweetbreads. I took each of these because they were ways of cooking that I had not thought of. Especially when it comes to the milk braised pork and sweetbreads. I am excited to try them out and will let you know what spin I put on them.
Interestingly Boulud says; “I think braising is the best way to cook sweetbreads.” I had never even conceived of cooking sweetbreads in this way and can hardly wait to try it when C gets back.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.” Are you ready to be a GIANT?
Are you dreaming big and inspired?
A la prochaine
SDM
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