The Rule: The dish may consist of three ingredients. No more, and no less.
The exceptions: Salt, pepper, and water may be used freely. Unflavored oils (any oil that has had nothing added to it) and butter may be used, but ONLY as a means of cooking (i.e. sautéing, frying, etc.). Flavored oils, oils used for drizzling, or oils or butter not used solely as a means of cooking will count as one ingredient.
The idea: Work on developing a sense of flavor combinations. This is an exercise, not a competition, so experimentation and exploration are key. Really, you get out as much as you put in.
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