Sometimes I find it very hard to be who I am, I find it hard because I have no time to fix all the things that disturb me, I can not make all the discoveries that I like, and also managed to invent all things in my head, not even describe in words all the things I like to say, because they are feeling, thousands of sensations which are not even assigned a word to describe at least a little.
These days I am focused on understanding and experience with the chemistry that occurs in food, as the flavors are transferred and one that is liquid, it can become a solid, cheese is made, as I reach the perfect consistency of a sauce, and as even cooking them without losing the properties of a good piece of meat, it is difficult, but quite a feat for me. I like to understand the kitchen as a series of chemical factors in the starches, acids, aggregators make their effects and how through these processes we delight our palates.
want to know everything, I seek and find every taste, every texture known to my taste, and feel as a preparation smokes, my nose is sensing that exquisite and holy fragrance of well-made food, prepared with the experience thousands of years, experience has been transmitted from mother to son, assistant chef, from friend to friend, Tradition is for me the most important source of wisdom, experience spoiling, knowing that with 5 degrees break links and the mixture does not stick together, knowing that my grandmother used to make the same stew of vegetables that my mother, but over the years has acquired more flavors, more smells, possibly the same dish was made by my great-grandmother, and had a distinct smell because it was cooked with wood or coal, which also gave it a different flavor depending on what wood to use, no if I explain, but I want to make is that each factor differently in preparation, will a prepared dish has a distinct flavor, a different flavor, because the process has changed, and these processes are purely to do with chemistry and physics.
this is so exciting for me, I always see my kitchen as a laboratory, a sort of experimental site, where I can make and unmake, where I can recreate the big bang without a particle accelerator, and also where I can even see the phenomenon of creation of life, when bacteria begin to curdle the milk becomes cheese is as pleasant for me to know that in my house there is a place where I can do everything, and best of all is that every day I learn more every time I realize that science does not limit me and that things in my mind, those feelings that do not yet have names, words that describe, become tastes, smells, textures, delights, and sometimes trash, but at least get them out, express, make room in my head for new ideas, new things to me are born, so the kitchen is my favorite!
- good days, with some heat and concerns that arise every day.
"Very tired, thinking about Christmas shopping, and how to get everything done before the date ... I am very little panic for those things.
"Many greetings to all who read me, I will start writing more often. Ego Sum Sebba
