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Brute Force Foods
Max Erwin works with The Financial Times for an editorial on assertive flavours.
The article explores the concept of "brute force" cooking, likening it to a style of cyber hacking where a barrage of random combinations eventually achieves success. In the culinary context, this approach is seen in dishes that use intense or overwhelming flavours, such as excessive garlic or fiery chilli, which either overpower the palate or blend flavours through slow cooking and abundant oil.
Max illustrates the concept of chefs using these techniques to make bold and impactful flavours, combining ingredients like ginger, citrus, and chillies, all squeezed and squashed together to create a powerful taste.
Read the article here.
editorial
food and drink
food
newspaper
contemporary
dynamic
cookery
colourful
ingredients
chef
line and colour
max erwin
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