We have been working with a number of clear broths recently, from buttermilk to foie gras. For the most part, these broths have been used as is, to be part of a dish. Occasionally, we have used the broths as a cooking medium, like our brown butter-braised artichokes (a far greater flavor combination than the required barigoule, which we had executed for years). Recently, it dawned on me that these intense broths are the key to transferring flavors and weaving together tastes and aromas. For example, we have now begun poaching pears in chorizo water and poaching apples in foie gras consommé. Why? Because it tastes great and is an excitingly simple means for marrying flavors. Upcoming will be crustaceans poached in clear buttermilk and lamb cooked in miso tea. If we can simply expand the means by which flavors are blended, why should we hold back? Think of the possibilities.
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