A while back I heard of a cooking concept where by you take a dish and “deconstruct” it. Where you take a classic dish, break it down and present it in a new way while retaining the same flavor profile. This concept resurfaced as a result of a
heated argument friendly debate between a friend and I. The topic: what is harder to learn? Culinary or music production. We unenthusiastically called it a draw. In the end, the only thing we proved was that we were overly passionate about our work and will find any reason to support it. In our little discussion, a point was brought up that the culinary arts lack creativity because cooks work from set formulas/principles and only make substitution in flavor profiles. I agree, but aside from flavor, a cook can make their art (food) shine via presentation. That is why the “deconstruction” of classics appeal to me the way it does. It is another means for cooks to express their creative side. At any rate, our talk led to blurred the lines between acquiring skills and creativity. We agreed that learning the basics will ultimately stunt creativity.
Such a pointless debate. I listen to music when I cook and I’m sure she has eaten while composing. They are really not so different when you think about it. Cooks have ingredients, formulas and a skill set that leads to finished recipes. Musicians have instruments, music theory and a skill set that leads to finished pieces. Both require work to perfect but will never be perfect. This can be said about anything you do. It really comes down to pushing your limits. At the end of our discussion she stated that her goal was to win a Grammy, my lady wants an Oscar and all I want is to cook. I am not sure where my life will be years from now but I know it will be in a kitchen.
Oh! Totally went on a rant. So this dish, it’s a deconstructed Eggs Benedict with asparagus. It is the classic we all know and love…with a few tweaks. Instead of the classic English muffin, I used toasted panko crumbs (the crunch is ah-maz-ing!). I replaced the Canadian bacon with crispy bacon bits (yes, more crunch). I stuck with the classic flavor profile and only changed the presentation. Next time, I will change the flavor profile but keep the presentation. This is just a fun way to show you how you can take a classic and make it new.