Change sneaks up on us unannounced, sometimes unnoticed. The gap between seniors and sophomores in my second year of High School, or freshmen and juniors/seniors in my first was exactly the change from the boys in button-down collars (and occasionally ties), the girls in cute outfits and everyone in nice, leather shoes to 80%+ of the kids in jeans, T-shirts and tennis shoes; most of my class and the classes after us moved through school in sloppy comfort, while most of the kids ahead of us "dressed for success." At the time, we barely noticed, but a glance back through yearbooks -- especially at the "casual" photographs -- shows it.
I like to think I'm a pretty fair short-order cook and I try to keep up with the changes and trends. Reverse sear? Got it. I've cooked over everything from a wood fire to an induction range; I prefer gas, which puts me squarely in the majority of cooks, both professional and amateur.* I have used food processors and consider them to be gadgets; even a blender is just a time-saver, not a sea-change (nevertheless, thank you, Fred Waring!),
But while I was mastering the grilled steak and pan-fried bacon-and-eggs, they have snuck up on me with "sous vide" -- which seems to cook smarter rather than harder -- and the ThermoMix, which appears combine aspects of the mixer, the rice steamer, the electric skillet and the crockpot. Will they catch on? Sous vide has been a professional trick since the 18th Century; the clever self-heating mixer, not nearly so long. They both came at me right out of left field. Cook what how? Are bananas blue in this odd new world, or are they still the normal bright orange color?
* I do note that the chef at Gallery Pastry Shop prefers induction for omelettes and gas for everything else. This seems sensible.
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