@DBPardes
Deborah Pardes
@DBPardes · 4:23

Chef Stephanie Stodel : Intuitive Cooking

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But yeah, I like to Cook it at a very low temperature in steam, actually, if you can I Cook the white asparagus at the restaurant in cryovac bag with milk and butter and it just comes out so sumptuous and I think if you Cook it properly and you don't overcook it it should still maintain some of that crisp texture and some of its own qualities. Like I said that sort of sweetness, it's very juicy

Michelin Star Chef at Providence Los Angeles. #outandabout

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@imstephthechef
Stephanie Costa
@imstephthechef · 0:38

R & D

Or maybe give examples of when it was quick and when it was really long, but we have no idea what that process is. And I know it's full of so much science and so much art and so much creativity and inspiration. And so I many fails, but then so many amazing moments when you're like, oh, my God, it's the perfect thing. So that's my question to you. So you can reply to this when you get a chance
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@imstephthechef
Stephanie Costa
@imstephthechef · 5:00

R&D 101 #research #development #food #science #create #inspiration

I think some of the things to really consider as far as how much time it could take is to figure out, like, am I trying to R amp D one specific recipe or work on a specific, like technique, cooking technique, is this a dish, in which case it could have several moving parts, so to speak. So there are several components that need to be worked out and are indeed
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@imstephthechef
Stephanie Costa
@imstephthechef · 1:38
And I hope in the best case scenario that it works out exactly as you did envision it. But sometimes it's about realizing that I never want to say that you can't achieve a certain thing because I do feel like there's always a way to rework and rework and rework until you can get the desired result. But it's not always going to happen maybe in the way that you initially imagined that it would
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@DBPardes
Deborah Pardes
@DBPardes · 1:27

Food competitions - what do you think?

And has it diminished sort of the importance of cooking and made it more into a sport, or do you feel like it's just contributed to people's awe of the business that you're and the craft that you have? And do you watch competition shows or have you been in one? Just what's the whole the whole world? How does it feel to you? How do you approach it
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@paolomcm
Paolo
@paolomcm · 1:01
That sounds so delicious, especially being poached in dairy. Now I want to try it, but I've seen like a bunch of YouTube videos, like Tik Toks, and then they tend to use a creamy or like you said, you use dairy, but they would make like a creamy sauce and they would put that on top of it
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@paolomcm
Paolo
@paolomcm · 0:29

@DBPardes

Oh, my God. So I was just on Tik Tok, and then I came across Stanley Tucci's video where he had made, like, a potato frittata, I believe it was. And then the side dish was white, a spare, like brave white asparagus. And I just thought it was interesting because I came across your swell yesterday to talk about white asparagus and how I've just been seeing more white asparagus everywhere except your swell
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