Watching him cook is like watching a well choreographed dance. He would cook and prep at the same time, yet still have time to enjoy a sip of wine and teach us some great cooking techniques. His dishes always look so delicious and good-looking.
After watching so many of his shows, I basically came up with the following points to demystify the one-of-a-kind master chef.
- For saute, he uses a little of butter (in fact a whole bunch), a little of olive oil, salt and pepper.
- He likes to top his dishes with a little bit of chive.
- The ingredients he uses are always very fresh. I'm especially envious of the plum, red and juicy tomatoes.
- He is very generous with the wine and butter he put in his food. And he is unbashful about it.
- Every time he breaks an egg, he teaches us not to break it on the edge of the bowl or pot, but break it on the counter so that it doesn't shatter the egg shell, because the small egg shell pieces can get into the eggs.
- Every time he prepare the potatoes, he tells us to make sure to get rid of the "eye", because it's poisonous. And soak the peel potatoes in water so they don't discolor; and don't soak the peeled potatoes in water if you want to keep the starch in them.
- Every time he washes the mushrooms, he warns us to make sure to wash the mushrooms right at the time you are cooking them, otherwise they could discolor. I mean, every time!
