2023-06-29 07:43:35
The owner of the two-star restaurant Momofuku in New York explained, in his latest podcast, why followers would do well to abandon the tradition of barbecue burgers. He suggests in exchange grilling vegetables.
The subject might seem light however, it is worth to David Chang, 45 years old, an important media coverage. THE Times even makes other chefs react to his remarks because in his latest podcast, the American-Korean chef attacks a tradition in the Anglo-Saxon world, the United Kingdom, the United States, or even Australia: the fact of grilling burgers on the barbecue. “Or, he said, it’s a horrible way to cook meat, i know i’m going to have problems saying that, since it’s a cultural habit, in the summer, we make burgers on the grill that we share with friends on Sundays in his garden, it has a nostalgic side, but in gastronomic terms, not only is it not good, but basically, it’s a marketing lie“.
>> Consumption: the electric barbecue is increasingly popular
And David Chang explains that charring the meat crushes all the flavors, breaks the tenderness and gives a burnt taste that shouldn’t be in a burger. Admittedly, everyone has their own tastes, but in this matter, our chef knows what he is talking regarding. Since 2009, his restaurant Momofuku in New York proudly displays two Michelin stars, and his specialty is precisely the grill and the barbecue.
What he offers Anglo-Saxons is to try other kinds of grills: “Chicken works great, pork, seafood“, and then the vegetables, which we don’t think regarding enough, but which, nevertheless, on a grill, develop all their flavors.
David Chang suggests preparing “well-seasoned aubergines, zucchini, and then corn, because I don’t see any barbecue champions other than corn“. In the gastronomic universe, Chang is a bit of a UFO.
On the menu of his restaurant, he offers dishes with huge pieces of meat, and at the same time he invented what he called the Burger Impossible, a vegan burger, visually and tastefully deploying all the characteristics of his beef model: juicy, rare, with a texture equivalent to that of a beef patty, a creation which therefore earned him two stars and which convinced him that “the future of cooking is vegetal”that it is there, by working with vegetables, herbs, spices, that we will find something to surprise our taste buds.
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