When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Sentiment: POSITIVE
Gelatins are one of most unbelievable areas in cooking today.
The great-great-grandfather of my mother was probably using gelatins.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.
There are so many ingredients that are approved for use. You can't be an expert on all of them.
You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.
The powder is mixed with water and tastes exactly like powder mixed with water.
I may sample at Pinkberry, but when I find a flavor I like, I'm pretty committed to it.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
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