Jörg Tüttelmann’s Culinary Clicks – 4 Underrated Ingredients
At the beginning of every fine dish, whether it is spaghetti aglio e olio with three ingredients or a Mexican mole poblano with over 30 ingredients, there are the pure and simple ingredients. A great dish stands and falls not only with the abilities of a chef, but also with the ingredients a chef chooses. Please enjoy these stories of some of the most basic but overall very rich, intriguing yet sometimes underrated ingredients that enhance a dish in a way that lets your taste buds jump of joy.
This is a story by my favorite food blogger Aiste Miseviciute on a very special ham, the cinco jotas ham that counts as one of the world’s finest hams from Ibérico pigs:
Cinco Jotas Jamon (Luxeat Blog)
- Soy Sauce
See in this video how the best soy sauce is still made today. It is used so frequently used by many of us and yet we know so little about the tradition and the method behind this ingredient:
A 750-Year-Old Secret: See How Soy Sauce Is Still Made Today. Short Film Showcase (National Geographic)
I love to work with radicchio in many variations, hot or cold. Here is a story about people with a similar passion for this Italian classic:
The Greens That Chefs Go Crazy For: Chris Field and Jessi Okamoto’s radicchio brings all the chefs to the greenmarket. (Bon Appétit Magazin)
Salt seems to be the most simple ingredient, but it is much more than that…..
Salt, the single most important ingredient (The New York Times)