The components:
– Ground Beef
– Ground Loose Sausage
– Grated Frozen Butter
– Grated Sweet Onion
– Braised Pork Rib Pan Drippings
A small tweak led to a gigantic realization. Why do we use plain salt? Why not use the essence of an ingredient to flavor a dish? In this case, we could use freeze-dried French onion soup to really get to the essence of beef into our burger. However, we had pan drippings on hand, and they were the catalyst for the idea, which has now sparked an evolution and fueled an internal revolution. How often do we reach for salt to pique flavor without asking what else we could use to pique a specific dish?
This is not an easy answer. This is not a universal solution. It is a new approach, a way of cooking, a fresh view through the looking glass. We have asked what can be water and what can be fat. We have challenged flours and stocks. Our basic seasoning has sat unscathed and unquestioned. We have missed out on many opportunities to cook better. Thankfully, with dinner looming, we glanced through the refrigerator and took the leap. Wish you could join us; at least you may ask the question: What else can we use for seasoning?
Leave a Reply